Chocolate vegan cupcakes

Gluten-free vegan chocolate cupcakes

Chocolate vegan cupcakes
Chocolate vegan cupcakes

Spanish below

Christmas is coming!!!!!!! These cupcakes are just perfect for this time of the year! 🙂 and they are vegan and gluten-free! What else could I ask for??

Ingredients: (makes 6-7 cupcakes)

  • 1/2 cup + 2 tbsp oat flour
  • 3 tbsp cocoa powder
  • 2 tbsp coconut oil
  • 1 tbsp olive oil (or other)
  • 1/2 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • chocolate chips
  • 1 tbsp water + 1 tsp chia seeds
  • 1/3 cup plant based milk (I used oat milk)
  1. Preheat the oven to 180º C.
  2. In a large bowl, mix together the coconut oil, sugar, olive oil, and the mixture of chia and water. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined. Finally add plant based milk. I added chocolate in small pieces too.
  3. Add the dry ingredients to the wet and mix until combined. Pour the batter into 6 or 7 prepared cups (it depends on the size of the cups).
  4. Bake for 18 – 20 minutes. Let cool completely before frosting with chocolate frosting.

Chocolate vegan cupcakes


Con esta receta salen 6-7 cupcakes, dependiendo del tamaño de tus moldes.


  • 1/2 taza + 2 cucharadas de harina de avena
  • 3 cucharadas de cacao en polvo
  • 2 cucharadas aceite de coco
  • 1cucharadas de aceite de oliva suave (u otro)
  • 1/2 taza de azúcar
  • 3/4 cucharadita bicarbonato
  • 1/2 cucharadita polvo de hornear
  • pizca de sal
  • 1 cucharada de agua + 1 cucharadita de semillas de chía
  • 1/3 taza de leche vegetal
  • chocolate
  1. Precalienta el horno a 180ºC.
  2. En un bol mezcla el azúcar, la chía y el agua y los aceites.
  3. En otro bol tamiza la harina, bicarbonato, sal y polvo de hornear y junta los dos bols.
  4. Mezcla bien hasta que esté todo homogéneo y añade la leche vegetal. (Yo he añadido trozos de chocolate)
  5. Rellena los moldes hasta 2/3 partes aproximadamente y hornea de 18 a 20 minutos.


Chocolate vegan cupcakes

Tortilla de patatas


Hoy os traigo la receta vegana de la clásica tortilla de patatas. Sustituyendo el huevo por harina de garbanzos y agua. He añadido sal negra (kalana namak) que tiene un fuerte sabor a huevos y va perfecto para este tipo de platos. También he añadido vinagre para reducir el sabor a garbanzos.


  • 3-4 patatas
  • 1 cebolla pequeña o 1/2 grande
  • 1/2 taza agua caliente
  • 2-3 cucharadas harina de garbanzos
  • 1 ajo
  • 1 cucharadita vinagre
  • Sal negra (Kala Namak) y sal normal
  • aceite
  1. Pelamos y lavamos las patatas. Las cortamos en trozos pequeños.
  2. Pelamos y cortamos la cebolla y añadimos en una sartén las patatas y la cebolla con bastante aceite. Añadimos sal normal y ajo dejamos que se cocina unos 20 minutos hasta que las patatas estén blandas.
  3. Mientras, mezclamos en un bol la harina con el agua caliente (para evitar grumos), añadimos sal negra y el vinagre.
  4. Cuando las patatas y la cebolla estén, las añadimos al bol junto a la mezcla de harina y mezclamos todo muy bien.
  5. Añadimos más aceite a la paella y añadimos la mezcla. Esperamos unos 3-5 minutos y con la ayuda de un plato le damos la vuelta a la tortilla para que se cocine otros 3-5 minutos.
  6. Añade un poco de Kala Namak por encima.
Vegan cheesecake

Vegan cheesecake

Vegan cheesecake
Vegan cheesecake

Today I want to share with you this simple raw-vegan cheesecake recipe made with cashews, dates, some nuts and oat milk.


  • 1 cup raw cashews, soaked a few hours
  • ½ cup oat milk or other plant base milk
  • 2 tbsp hazelnuts
  • 3-4 dates
  • 2 tbsp peanuts
  • 1 tbsp maple syrup
  • salt
  • 2 tbsp oats rolled oats
  • 1 tbsp coconut oil
  • Matcha tea (1-2 tsp)
  1. Blend hazelnuts, peanuts, oats, dates and 1 tbsp of soaked cashews together in a food processor until it starts to come together, add coconut oil or water. Press the crust into the bottom of desired pan and set aside while you making the filling.
  2. For the filling just blend soaked cashews with plant based milk, maple syrup and a pinch of salt.
  3. I divided the filling in two and I added 2 tsp of matcha tea in one half.
  4. Pour the filling into the crust and put in the freezer until solid (a few hours).


Hoy comparto una receta de cheesecake vegano. Para la masa he utilizado frutoss ecos y dátiles y para la parte de arriba, el “queso” anacardos y leche vegetal. También he añadido un poco de té matcha para darle el toque de color.

  • 1 taza de anacardos crudos, remojados unas horas antes
  • ½ taza de leche vegetal, yo he utilizado leche de avena
  • 2 cucharadas de avellanas
  • 3-4 dátiles
  • 2 cucharadas cacahuetes
  • 1 cucharada sirope de arce
  • sal
  • 2 cucharadas de avena
  • 1 cucharada aceite de coco
  • Té matcha (1-2 cucharaditas)
  1. Tritura 1 cucharada de anacardos, avellanas, dátiles, cacahuetes y avena. Añade aceite de coco o agua para integrarlo todo. Ponlo en un molde redondo de unos 15 cm y aprieta para que quede bien.
  2. Tritura el resto de los anacardos y la leche vegetal, añade un poco de sal y el sirope de arce.
  3. Divide la mezcla en dos y en una añádele una cucharadita de té matcha.
  4. Vierte las dos mezclas en el molde y listo! Deja reposar a la nevera unas horas hasta que endurezca.

Green smoothie


Spanish below


  • 1 cup spinachs
  • 1 mandarin
  • 1 small piece cucumber
  • 1 small piece zucchini
  • 1 banana
  • 1+1/2 cup water
  • 1 tsp ginger
  • 1 tsp spirulina
  • 1 tbsp chia seeds
  1. Mix all ingredients in a blender until its done! Add more water if needed. Add some oats, berries, chia seeds on top and you can also decorate it with kiwi slices.



  • 1 taza de espinacas
  • 1 mandarina
  • 1 + 1/2 taza de agua
  • 1 plátano
  • 1 cucharadita de jengibre
  • 1 cucharadita de spirulina
  • 1 cucharada de semillas de chía
  • Un trozo de calabacín
  • Un trozo de pepino
  1. Bate todos los ingredientes en una batidora potente hasta que esté. Añade más agua si hace falta.

green smoothie

Vegan chocolate and blueberries muffins


These muffins are soo delicious! So simple and yummy! Same recipe but changing chocolate for blueberries and voila, two different muffins!

Chocolate muffins

Ingredients (6-7 muffins, it depends on the size of your muffins cases)

  • 150 g flour
  • 125 g sugar (I used brown sugar)
  • 50 ml olive oil
  • 250 plant based milk (I used oat milk)
  • 2 tsp chia + 3 tbsp water
  • 1 tbsp baking powder
  • 40 g cocoa powder
  • pinch of salt
  • 100 g chocolate
  1. Preheat oven to 175ºC.
  2. In a large bowl mix together sugar, chia mixture and oil.
  3. In another bowl, mix flour, baking and cocoa powder and salt.
  4. Combine both bowls and add milk. Stir until well cimbined and finally add coarsely chopped chocolate, but save a bit to put on top of muffins.
  5. Divide evenly between 6-8 cupcake/muffin cases and sprinkle with remaining chocolate pieces.
  6. Bake for 20 minutes.

Blueberries muffins

I used a bigger muffin case this time so I made 4 muffins. The recipe is exactly as the other one but instead of chocolate I added blueberries. And I didn’t add cocoa powder either.



  • 150 g flour
  • 125 g sugar (I used brown sugar)
  • 50 ml olive oil
  • 250 plant based milk (I used oat milk)
  • 2 tsp chia + 3 tbsp water
  • 1 tbsp baking powder
  • pinch of salt
  • 100 g blueberries
  1. Preheat oven to 175ºC.
  2. In a large bowl mix together sugar, chia mixture and oil.
  3. In another bowl, mix flour, baking powder and salt.
  4. Combine both bowls and add milk. Stir until well cimbined and finally add blueberries, fresh or frozen and stir.
  5. Divide evenly between 4 muffin cases and sprinkle with more blueberries on top.
  6. Bake for 20 minutes.



Mini vegan halloween pies


It’s Halloween time so I want to share this vegan Jack-o-lantern pies recipe that I made last year. I use melted chocolate for the filling but you can use whatever you want, such as pumpkin puree or some jam.


  • 200 g flour
  • 4 tbsp oil
  • 50-70 ml ice cold water
  • 1 tbsp sugar
  • pinch salt
  • chocolate for the filling
  1. Preheat oven to 180 degrees C.
  2. In a bowl, add flour, salt, sugar and oil and whisk to combine.
  3. Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough.
  4. Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface.
  5. Roll out your dough into a circle and then cut out as many circles as the dough will allow with a pumpkin cutter or just a circle cutter (and then make the pumpkin shape). Transfer half the pumpkins to a parchment-lined baking sheet, and carve out desired faces on the other half.
  6. Add melted chocolate in the center and brush with water to seal. Place each top onto its pie and press down into filling (use a fork).
  7. Bake for about 10-15 minutes.