Tag Archives: natural

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

Vegan Hazelnut Waffles




1/2C Whole Wheat Flour
1/3C Buckwheat Flour
1/3C Hazelnut Flour
1 1/2t Baking Powder
1/4t Cinnamon
1/4t Salt
1C Homemade Cashew Milk
1T Liquid Sweetener (Agave, Coconut Syrup, Honey)


In a large bowl, whisk 1/2C whole wheat flour, 1/3C buckwheat flour, 1/3C hazelnut flour, 1 1/2t baking powder, 1/4t cinnamon, and 1/4t salt. Then add 1T liquid sweetener of choice (I used honey bc I’m not that strict), 1T oil of choice ( I used olive), and 1C milk of choice (I used homemade vanilla cashew milk). Stir to combine and pour half the batter on a preheated, greased waffle iron. It takes a little while to cook but it comes out perfectly crispy of the outside and soft on the inside. I just topped mine with Walden Farms Pancake Syrup. Best. Vegan. Waffles. Ever. 

 Makes: 2 waffles 

 Serving Size: 1 waffle


Sweet Potato Protein Bars



2C Old Fashioned Oats
2C Roasted Peanuts (shelled)
2 Scoops Whey of Choice
2 Scoops Casein of Choice
1/4C Whole Wheat Flour (or flour of choice)
1T Ground Flax Seeds
1 1/2C Roasted Sweet Potato (diced)
1/4C Honey (or sweetener of choice)


Preheat oven to 350F and toast 2C old fashioned oats. In a food processor, grind 2C of peanuts into a butter. Allow oats to cool and mix with 2 scoops whey of choice (I used Cellucor – Cinnamon Swirl), 2 scoops casein of choice (I used Bodytech – Vanilla), 1T ground flax seeds, 1/4C whole wheat flour (or flour of choice) and the peanut butter. In the food processor, blend 1 1/2C diced, roasted sweet potato with 1/4c honey (or sweetener of choice). Add to the batter and mix well. Line a baking dish with parchment paper and press the batter in evenly. Bake at 350F for about 20 minutes. Allow to cool and slice into bars.

Makes: 12 bars

Serving Size: 1 bar


Turbinado Ginger Cookies



14 packets turbinado sugar
1/2C old fashioned oats
1t baking powder
1/2t baking soda
1-2T fresh ginger
1C almonds
1t vanilla extract
1 large egg
Coconut oil spray


In a food processor, grind 1C almonds after a while add 1-2T fresh ginger & 1t vanilla extract. It won’t quite turn into almond butter no matter how long you grind (prob bc of the ginger). In a VitaMix, grind 14 packets (or to taste) of turbinado sugar into a fine powder (it renders a little less than 1/2C). Removed powdered sugar and grind 1/2C old fashioned oats into a flour. Then add the sugar, 1t baking powder, & 1/2t baking soda and pulse to mix. Transfer almond/ginger/vanilla mixture to a bowl and add the dry ingredients. Mix well so that it still resembles a flour. Add one egg and mix well. Spray a cookie sheet with coconut oil and roll into round balls. Bake at 350F for about 12 minutes. Voila.

Makes: Bakers Dozen (13 cookies)

Serving Size: 1 cookie