Boy are you all in luck today. I am sharing TWO new recipes today! I have created these recipes for Pottery Barn, so I decided to create both a dinner and a dessert for the upcoming Valentine's holiday. But these recipes by no means are just reserved for the holiday! I am just simply highlighting Valentine's Day. So, I've got you covered for both dinner and dessert. Am I good to you or what?
This stunning red Cambria Footed Bowl from Pottery Barn is seriously huge. You can make a ton of pasta or soup and fill it up and it makes a beautiful setting on the table.
Are you a fan of Valentine's Day? I guess that would depend on whether you are single or not, as I didn't care for it when I was single, obviously. It always made me feel bummed when everybody around me was getting roses and I wasn't. Boo. Well, even if you are single, cheer up....because I don't have one, but TWO amazing recipes to share with you today! You can look at it this way....either you can share these recipes with your loved one and enjoy as a romantic evening, or just simply devour it all yourself and that could be just as enjoyable as well. Right?
To see the last recipe I wrote for Pottery Barn, check out my Hearty Italian White Bean Basil Soup. That one was a huge success and has been so popular with you guys!
They asked me to create a simple dinner meal and I wanted to focus on comfort food made simple. Pasta is both of those things. It is filling, comforting and this recipe is really easy and comes together quickly. The only time consuming part is soaking the cashews, which you could simply do the night before or stick them in a bowl of water in the morning and then throw everything together really quickly for dinner. Very easy.
This Vegan Poblano Pepper Cream Sauce. It is creamy, smooth and huge on flavor, thanks to both roasted poblano peppers and roasted garlic. Seriously, roasted garlic is where it's at people. If you've never done it before, do it. Now. Add some smoky cumin, fresh lime juice and creamy cashews and you will be scratching your head that this whole dish is dairy-free. The poblano peppers give it a nice kick of heat without it being too spicy. The lime juice helps offset the spicy flavor, so it's not overpowering.
After dinner, you need dessert right? Well, instead of baking a whole dessert that you'll be tempted to eat too much of, I created the MOST delicious little cake for two. Split it with your loved one or savor it for yourself, up to you.
1 Bowl Peanut Butter Chocolate Chip Cake for Two. This cake deserves a post all on it's own, trust me. This might just be one of my favorite desserts ever. It is easy, takes just 10 minutes to prep, 1 bowl and is wonderfully rich and full of peanut butter flavor. The entire recipe, including the glaze, is just 8 ingredients. Not only that, but I tested 2 versions for you guys....man, I am so good to y'all. I am providing both a gluten-free version and a regular version made with all purpose flour. Every time I post a baked good, somebody always asks about subbing with all purpose flour, and since every flour yields different results, I tested it and provided both versions.
The cake stand is mine, but if you are looking for a very similar one, check out the XOXO Cupcake Stand from Pottery Barn. It looks nearly identical to mine pictured.
Would you just look at that?? I just want to swim in that peanut butter glaze. I have always found it rather odd when people call food "sexy", but I think this is the first time ever that word comes to mind. I mean, this cake is sexy. Perfect for Valentine's Day.
This cake is rich, moist and honestly to-die-for! The oat flour and peanut butter combo makes it tender and slightly dense, with the most amazingly, moist bite. The glaze just sends it over the top. So, bake up this super easy, fast cake and snuggle on the couch with your significant other.....or, um, just yourself....
While you are at it, go old school and write a love letter and surprise your love with a special note in this absolutely adorable pillow from Pottery Barn. Is this the cutest pillow or what?? They have a wonderful selection of love and heart pillows.
Be sure to leave me feedback below after you make these recipes and feel free to tag me on Instagram at #thevegan8!
A huge thank you to Pottery Barn for sponsoring this post. Be sure to check out this featured post on their website blog!
- ¼ cup + 2 tablespoons oat flour (45 g, use certified GF if necessary)
- 3 tablespoons coconut sugar (30 g)
- ½ teaspoon baking powder
- 2 tablespoons creamy peanut butter (32 g, with no additives other than salt, see note below)
- 2 tablespoons unsweetened applesauce
- ¼ cup lite canned coconut milk or almond milk (59.25 mL, see note below for change if using different flour)
- ¾ teaspoon vanilla extract
- 2-3 tablespoons mini dairy-free chocolate chips (30 g, the regular size are too big and will sink)
- 1 tablespoon creamy peanut butter (16 g)
- heaping ½ tablespoon coconut sugar (9 g)
- 1 tablespoon plant milk, add more if needed (I used lite coconut milk b/c it's creamy)
- ¼ teaspoon vanilla extract
- My peanut butter already has added salt, so I didn't add any to the recipe. If yours does not have any salt, then add a heaping ⅛ teaspoon to the dry ingredients).
- To make this with regular all purpose flour: since regular flour is much more finely ground and absorbent than oat flour, the recipe is slightly different. You will need just 5 tablespoons flour (37 g) instead of 6. Also, you will need 5 tablespoons of milk instead of just 4. Everything else is the same. These were both excellent results. I also tried a version with sorghum and it was terrible and fell apart. These are the best versions I recommend.
- Preheat an oven to 350 degrees and grease and flour a 4X2 inch round mini cake pan. (Or you can double the recipe and cook it in an 8 inch pan). If you are making the oat flour version and grind your own oat flour, it is imperative to make sure you finely grind them for the right result and it's smooth. I just add GF_quick_ cooking oats to my food processor (because they grind smoother than regular) and process for 2 minutes until fine. Measure and add them to a bowl with the coconut sugar and baking powder and salt (if using). Whisk until blended. Please note you will only use 5 tablespoons all purpose flour if making that version.
- Add the peanut butter (make sure to spoon out and level off with your finger), applesauce, coconut milk and vanilla and stir well until completely smooth. I used the same bowl for everything. Gently stir in the chocolate chips and don't overmix or the batter will become too thick. Please note you will be using 5 tablespoons milk if making the all purpose version. The batter should be smooth and pourable.
- Pour the batter in the prepared pan and bake for 30 minutes. Both cake versions were done at 30 minutes. The cake should be golden brown, well risen and lightly springy with a toothpick clean. Cook a few minutes longer if necessary. A few dry crumbs on the toothpick is okay, as long as the batter is not wet. Don't worry about how poofy it is, it will settle back down as it cools. Let the cake cool 20 minutes in the pan before turning out. I flipped my cake over on it's bottom so the top was flat and smooth for the glaze. The cake made with all purpose flour rises a bit more, so if you like, you can trim the top off to flatten it out. Let the cake cool 15 more minutes before glazing.
- For the glaze, just simply mix everything in a small cup until completely smooth. Spoon on top of the cake and smooth around with the back of the spoon and let drizzle down the sides. I then chopped up some dark chocolate pieces for garnish. I chose to do this over chocolate chips because it is a more elegant look. YUM.
*Nutrition per serving (based on 2): 411.3 calories, 20.2 g fat, 9.25 g protein, 48.5 carbs, 30.9 sugars
Happy Valentine's Day!