Rich chocolate cake topped with vegan frosting.

Chocolate Cake

Crispy cauliflower bites tossed in buffalo sauce.

Buffalo Cauliflower

Creamy and cheesy mac made with our special sauce.

Vegan Mac & Cheese

A delicious plant-based burger with all the fixings.

Modern Love Burger

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil, applesauce, vanilla extract, and vegan milk until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool the Cakes

In a mixing bowl, beat the vegan butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until well combined.

Prepare the Frosting

Add the vanilla extract and enough vegan milk to reach your desired frosting consistency. Beat until smooth and fluffy.

Add Vanilla and Milk

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, place the second layer on top, and frost the top and sides of the cake.

Frost the Cake

Slice the cake and serve. Enjoy your rich chocolate cake topped with vegan frosting!

Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Vegetable oil

Unsweetened applesauce

Vanilla extract

Vegan milk (such as almond or soy)

Vegan butter

Powdered sugar

Vegan milk (as needed)

Preheat your oven to 450°F (230°C) to ensure it is hot enough for crisping the cauliflower.

Remove the leaves from the cauliflower and cut it into bite-sized florets.

Cut the Cauliflower

In a large bowl, whisk together the all-purpose flour, water, garlic powder, onion powder, paprika, salt, and black pepper until smooth.

Make the Batter

Dip each cauliflower floret into the batter, ensuring it is completely coated. Shake off any excess batter.

Coat the Cauliflower

Line a baking sheet with parchment paper and place the coated cauliflower florets in a single layer. Drizzle olive oil over the top.

Arrange on Baking Sheet

Bake in the preheated oven for 20-25 minutes, or until the florets are golden brown and crispy, flipping halfway through.

Bake the Cauliflower

In a small saucepan over low heat, melt the butter.

Melt the Butter

Once the butter is melted, stir in the buffalo sauce, garlic powder, and cayenne pepper until well combined.

Combine Sauce Ingredients

Let the sauce simmer for 2-3 minutes, stirring occasionally to prevent burning. Remove from heat.

Simmer the Sauce

Once the cauliflower is done baking, remove it from the oven and place it in a large bowl. Pour the buffalo sauce over the cauliflower and toss until evenly coated.

Toss Cauliflower in Sauce

Transfer the buffalo cauliflower to a serving platter and enjoy while hot. Pair with celery sticks and ranch or blue cheese dressing if desired.

Cauliflower

Water

Garlic powder

Onion powder

Paprika

Black pepper

Olive oil

Buffalo sauce

Butter

Cayenne pepper

In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain and set aside.

Cooking the Pasta

In a bowl, soak 1 cup of raw cashews in water for at least 2 hours. Drain and rinse them before using.

Soaking the Cashews

In a blender, combine the soaked cashews, 1 cup of nutritional yeast, 1 cup of almond milk, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of turmeric powder, and 2 tbsp of lemon juice. Blend until smooth and creamy. You can adjust the thickness by adding more almond milk if necessary.

Blending the Sauce

Taste the sauce and add salt and black pepper to your preference. Blend again to mix.

Seasoning the Sauce

In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir until the pasta is evenly coated with the sauce.

Mixing Pasta and Sauce

If desired, sprinkle 1 cup of breadcrumbs and a dash of paprika on top of the mac and cheese for added texture and flavor.

Optional Toppings

Serve the vegan mac and cheese warm. Enjoy your creamy and cheesy dish!

Final Touches

Elbow macaroni

Raw cashews

Nutritional yeast

Almond milk (or any plant-based milk)

Turmeric powder

Lemon juice

Breadcrumbs

Drain and rinse the canned black beans in a colander. Use a fork or potato masher to mash them until mostly smooth, leaving some chunks for texture.

Prepare the Black Beans

In a large mixing bowl, combine the mashed black beans, cooked quinoa, oats, ground flaxseed, nutritional yeast, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.

Combine Ingredients

Divide the mixture into 4 equal portions and shape each portion into a burger patty.

Form the Patties

Heat olive oil in a non-stick skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and heated through.

Cook the Patties

Slice the avocado and tomato. Wash and dry the lettuce leaves.

Prepare the Toppings

Optional: Toast the whole wheat burger buns in the skillet or oven until golden.

Toast the Buns

Spread vegan mayonnaise on the bottom half of each bun. Place the cooked patty on top, followed by lettuce leaves, tomato slices, avocado, and pickles. Top with the other half of the bun.