1. Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
2. Combine the flour, baking powder, and a pinch of salt in a medium bowl.
3. In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
4. Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
5. Pour the batter into the donut pan and smooth the tops with a spatula.
6. Bake for 15–20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
7. Let cool for 5–10 minutes, then invert onto a wire rack to cool completely.
8. Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth but thick enough to set on top of the donuts.
9. Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.

1. Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.
2. Refrigerate aquafaba overnight.
3. Preheat oven to 250°F (120°C).
4. In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.
5. Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
6. Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
7. Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.
8. Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
9. Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
10. Bake for 30 minutes.
11. Let the macarons cool for 15 minutes.
12. Pipe the peanut butter onto the macarons.
13. Refrigerate macarons for another 2 hours before serving.

1. In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
3. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
4. Cover and refrigerate overnight.
5. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
6. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
7. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
8. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
10. Remove the frosting from the fridge and mix it up well.
11. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.

Just a gentle reminder that while it’s good to add a little fun to your healthy diet, keep in mind that too much of anything is not good for your health!