Category Archives: Sweets

Vegan Ginger & Banana Cake


Ingredients:

  • 16 oz Banana, ripe
  • 1/2 cup Coconut Oil, refined
  • 1/2 cup Light Brown Sugar
  • 1/2 oz Light Rum
  • 2 cups All Purpose Flour
  • 1/2 teaspoon salt
  • 2 tbsp (~16 g) Hazelnuts, ground
  • 1/4 cup (40 g) Crystallized Ginger Dices
  • 8 tbsp (30 g) Shredded Unsweetened Coconut
  • 1 teaspoon baking soda
  • 1 tbsp Apple Cider Vinegar 

Directions:

In a large bowl add 16 oz ripe bananas, 1/3 cup coconut oil, 1/2 cup brown sugar, 1/2 oz light rum and mix in an electric mixer to mash the banana. Add 2 cups AP flour, 1/2 tsp salt, 2 tbsp ground hazelnuts, 1/4 cup crystallized ginger dices and 1/2 cup shredded unsweetened coconut. Mix well and add 1 tsp baking soda. Mix well and add 1 tbsp apple cider vinegar. Be sure not to overmix as the chemical reaction is what makes the cake fluffy since there are no eggs or Aquafaba; though you could try adding fluff 😆. Bake at 350F for 45 minutes and let cool. Soak in more rum, if desired. 

Makes: 12 slices

Serving Size: 1/12 cake


Adapted from: Mariani Tropical Banana Bread

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Cookies & Cream Mini Cupcakes

Ingredients – Cupcakes

  • 1¼ Cups All-Purpose Flour
  • ½ cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 4 oz. Banana 
  • 4 oz. Vanilla Almond Milk
  • 20 g Crushed Oreos
  • ⅓ cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting

  • 8 tbsp All-Vegetable Shortening
  • 1/3 cup Powdered Sugar (or finely ground cane sugar)
  • 2 tbsp Vanilla Almonf Milk
  • 1 tsp Caramel Extract

Directions

Preheat your oven for 350F. In a large bowl, whisk together. 1 1/4 cups all-purpose flour, 1/2 cup + 1/3 cup  cane sugar, 1/2 tsp salt. Mash up the 4 oz banana and add it to the dry mix with 4 oz vanilla almond milk and 2 tbsp apple cider vinegar (trust me). At the last minute mix in 1 tsp baking soda then the 20 g crushed Oreos. Be quick due to the chemical reaction. Pour into mini cupcake liners and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden. For the frosting just mix it all together and transfer to a piping bag. I let mine cool in the fridge overnight and pipe it on the cupcakes just before serving. I also topped them with some more crushed Oreos. 

Adapted from my earlier post: Vegan Cupcakes – 2 ways

Vegan Cupcakes 2-ways


Ingredients – Peanut Butter Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 8 oz. Apple 
  • 90 g Peanut Butter Chips
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Strawberry Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 5 oz. Apple 
  • 3 oz. Strawberries
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting:

  • 1 Cup Vegetable Shortening 
  • 1½ Cups Cane Sugar, powdered
  • ¼ Cup Coconut Water, as needed
  • ½ teaspoon Butter Extract
  • Sprinkles, for decoration

Directions: 

Preheat your oven for 350F. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix just until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes. Pour into a silicone mold and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden.

To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes. Top with sprinkles for decoration.

Adapted from: The best vegan cupcakes

Peanut Butter White Chocolate Scotchies

Ingredients 

  • 4 tbsp Aquafaba
  • 1/2 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Molasses
  • 1/2 cup Coconut Oil
  • 8 tbsp Crunchy Coconut and Peanut Butter Spread
  • 3/4 cup Old Fashioned Oats
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 tbsp Unsweetened Finely Shredded Coconut
  • 2 tbsp Ground Flax Seeds
  • 6 oz Vegan White Chocolate Chips

Directions

In a stand mixer, whip 4 tbsp aquafaba to stiff peaks and gradually add 1/2 cup cane sugar and 1 tsp vanilla extract. Mix all dry ingredients in a large bowl and set aside (3/4 cup Old Fashioned Oats, 3/4 cup All Purpose Flour, 1/2 tsp Cinnamon, 1 tsp Baking Powder, 1 tsp Baking Soda, 6 tbsp Unsweetened Finely Shredded Coconut, and 2 tbsp ground flax seeds). Fold in remaining wet ingredients into the aquafaba mixture; 1/4 cup Molasses, 1/2 cup Coconut Oil, and 8 tbsp Crunchy Coconut and Peanut Butter Spread. Gradually fold in the dry mixture. Once mixed well, fold in about 6 oz Vegan White Chocolate Chips. Bake at 350F for 10-12 mins, be sure not to burn. Let cool thoroughly on a rack to allow the cookies to set. Enjoy with a nice glass of cashew milk 😉

Makes: 2 dozen

Serving Size: 1 cookie

Vegan Cake Bars


Ingredients 

Directions 

In a large bowl, mix 1 1/4 cups all purpose flour, 1/4 cup tapioca flour, 1/2 cup sweet potato flour, 1 1/4 cups powdered stevia , 2 tsp Xanthan gum, 1/4 tsp baking soda, and a pinch of salt. Add 1/2 cup non dairy milk of choice and 1/2 cup oil of choice. I used almond milk and avocado oil. The batter will be thick. Transfer it to a bread pan and bake at 350F for 40-45 mins. Top with some melted King David’s Vegan White Choc Chips 😜 and serve with a glass of Silk Nutchello. Caution: these are addicting! 

Adapted from: FUDGY GLUTEN FREE BROWNIES (EGG FREE)

Apricot Newtons



Ingredients

Crust:

  • 147 g Almond Flour
  • 19.2 g Apricot Kernels, ground
  • 18 g (2 Tbsp) Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Homemade Applesauce

Filling:

  • 10 oz Dried Apricots
  • 1 Lemon, peeled
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon

Directions

In a VitaMix, grind about 20g  apricot kernels into a fine powder. Add about 150g almonds or almond flour, 18g coconut flour, 1/2 tsp salt, and 1 1/2 tsp cinnamon. Transfer to a large bowl and set aside. Blend fresh apples into applesauce and measure out 4 oz of applesauce into the mixture. Stir until fully combined and no lumps remain. Divide in half and press into 6 silicon molds. Then, in a food processor, combine 10 oz dried apricots, 1 peeled lemon, 1/2 tsp salt, and 1/2 tsp cinnamon. Process until smooth and divide into the 6 molds. Top with remaining crust mixture. Bake at 350F for 30 minutes. Store in the freezer until ready to eat. They are great straight out of the freezer as they don’t freeze solid.

Adapted from: Jay’s Paleo Fig Newtons
Makes: 6 pastries

Serving Size: 1 pastry

Samara’s Birthday Donuts


Ingredients

  • 2 cups (208 g) Oat Flour
  • 1/2 cup Granulated Stevia
  • A dash of salt
  • 1 Tbsp Baking Powder
  • 1 Tbsp Ground Flax + 3 Tbsp Hot Water
  • 1 tsp Vanilla Extract
  • 1 cup (240 mL) Almond Milk
  • 3 Tbsp (45 g) Peanut Butter
  • 3 Tbsp (42 g) Avocado Oil
  • 25 g Sprinkles
  • Red food coloring, as desired

Directions

In a VitaMix, grind 208 g of old fashioned oats, 1/2 cup stevia, a dash of salt, and 1 Tbsp baking powder. In a small bowl, combine 1 Tbsp of ground flax seed with 3 Tbsp of boiling hot water and set aside. In a large bowl, mix 1 tsp vanilla extract, 1 cup of almond milk, 3 Tbsp melted peanut butter of choice (I used The Lion’s Choice – Banana Moon Pie SuperFood Peanut Butter), and 3 Tbsp of avocado oil. Slowly beat in dry ingredients and add red food coloring as desired. Mix in sprinkles with a spoon. Bake at 350F for 30 minutes. Since it was my friends birthday, I baked mine in a heart shaped donut pan ❤️

Adapted from The Big Man’s World Healthy One Bowl Flourless Funfetti Muffins

Makes: 12 donuts 

Serving Size: 1 donut