Tag Archives: brown sugar

Vegan Ginger & Banana Cake


  • 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 


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

Kabocha Balls



5 oz Roasted Kabocha
4T Fresh Ground Peanut Butter
4T Coconut Flour
4T (28g) Just Like Sugar – Brown Sugar
1t Pumpkin Pie Spice


In a large bowl mix 4T coconut flour, 4T (28g) Just Like Sugar – Brown Sugar, and 1t pumpkin pie spice. Then add 5 oz roasted kabocha and 4T fresh ground peanut butter and mush well until thoroughly mixed. Spoon out 12 portions and roll into balls. Store in the freezer.

Makes: 12 Balls

Serving Size: 1 Ball


Upside-Down Apple-Pecan Cake



For the pecan cake:
2/3 cup pecan meal (or a scant 2/3 cup of pecans, ground into meal)
2/3 cup oat flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs
1/3 cup brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
6 tablespoons Greek yogurt
For the Upside-down Apples:
Coconut Oil Spray
1 large red delicious apple, sliced & peeled
1/4 cup (4T) FreshFitNHealthy’s Healthy Pumpkin Caramel Sauce
1/2 cup marshmallows


In a VitaMix, blend 2/3C pecan meal, 2/3C oat flour, 1T cornstarch, 1/2t cinnamon, and 2t baking powder together in a bowl. In a large bowl, beat 2 whole eggs until frothy, yellow and thick. Add the 1/3C brown sugar, 1/4C maple syrup, 1t vanilla extract, 6T Greek yogurt and beat until combined. Fold the wet into the dry until just combined. Spray an 8- or 9-inch cake pan with coconut oil and layer sliced apples, 1/4C (4T) pumpkin caramel sauce, and 1/2C mini marshmallows. Pour all the batter over the prepared cake pan and bake at 350F for approximately 40 minutes or until cake springs back lightly when touched and top is caramelized; the cake may need more or less. Let sit to cool for a few minutes so the caramel can harden a little, this makes it easier to serve. This warm apple cake goes great with vanilla-banana soft serve, some crushed pecan, and a drizzle of Pumpkin Caramel Sauce. Yum Yum Yum!

Makes: 8 slices

Serving Size: 1 slice


Healthy Brandy Fig Cake



16 dried figs (10 oz)
1/2 cup coconut oil, softened
1/4 cup Truvia Baking Blend
1/4 cup Dark Brown Sugar
4 large eggs, at room temperature
1 tsp brandy extract
1 tsp vanilla extract
1/4 cup chobani
3 tablespoons sugar free apricot preserves
Finely grated zest of 1 orange (2 tbsp?)
2 teaspoons peeled and grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/8 cup oat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda


Preheat the oven to 350F. In a VitaMix, grind 1 1/8C rolled oats, 1t ground ginger, 1/2t ground allspice, 1/4t cloves, 1/2t salt, 1t baking powder, 1/2t baking soda and set aside. In a large bowl, cream 1/2C coconut oil, 1/4C truvia and 1/4C dark brown sugar on medium-high speed with a hand mixer until fluffy, about 3 minutes. Scrape down the bowl with a spatula. With the mixer on medium speed, add 4 large eggs one at a time until incorporated. Scrape down the bowl once more. Add 1t vanilla extract, 1t brandy extract, 1/4C Chobani, 4T Apricot Preserves, grated zest of 1 tangerine, and 2T fresh grated ginger. Scrape down the bowl. Mix in the oat flour mixture by hand until just incorporated. Spray a cake tin with coconut oil spray and line it with about 16 dried figs (soak in ginger ale or Brandy Liqueur overnight if desired and reserve the leftover Brandy Liqueur). Pour the batter over the figs. Rap the pan firmly against the counter to remove any air bubbles. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Note: It is normal for the top of the cake to “brulee”.
If desired, when the cake is right out of the oven and still in the tin, poke holes all over it with a wooden skewer. Pour the reserved Brandy Liqueur from the dried figs over the top, letting it seep into the cake.
Inspired by this Spicy Fig Cake (however, mine is quite different)

Makes: 12 slices

Serving Size: 1 slice


Vegan Brown Rice Pudding



1/4t Salt
1/2t Ground Cinnamon
1/8t Ground Nutmeg
1t Pure Vanilla Extract
1/2C Wang – Brown Sweet Rice
1 1/3C Homemade Cashew milk
1/4C Golden Raisins
1/4C Dark Brown Sugar


Cook 1/2C Brown Sweet Rice in a rice cooker with 1 1/3C Homemade Cashew Milk, 1/4t Salt, 1/2t Ground Cinnamon, 1/8t Ground Nutmeg, 1t Pure Vanilla Extract, 1/4C Dark Brown Sugar and 1/4C Golden Raisins. Serve warm with some nutmeg sprinkled on top.

Makes: about 3 servings

Serving Size: a little over 1C