Fragrant Vanilla Cake

Tag: vanilla

  • Vegan Raspberry Shortbread Sandwich Cookies

    Vegan Raspberry Shortbread Sandwich Cookies

    I have been craving shortbread lately, so I recently made some chocolate orange shortbread cookies, but I thought something with vanilla might be good too!  Maybe something for upcoming Valentine’s Day with some raspberry jam!  So I made some heart shaped Vegan Raspberry Shortbread Sandwich Cookies!  I wasn’t sure how they would turn out, because although I have made variations of this shortbread dough many times, I wasn’t sure how it would behave as cut out cookies, since I am usually lazy and just bake it in a pan.  But it turned out perfect! Will definitely be doing this again.

    I used Earth Balance for the vegan butter in these, since shortbread needs a good amount of butter and it works well, but you can use whichever vegan butter you have on hand.  They have granulated sugar, but if you preferred something less processed like maple sugar that would be good as well, they will just be darker cookies.  For the flour I used whole wheat pastry flour because it is what I prefer, but if you don’t have any on hand regular all purpose flour would work as well.  Or even a gluten free all purpose baking flour for a gluten free option (I have use Bob’s Red Mill gluten free all purpose baking flour and it works well).  I used vanilla bean powder in these, but you can just use vanilla extract if you prefer, a tsp.

    I wanted to cut these into hearts, because I love cutesy Valentine’s Day stuff, it is one of my favorite holidays decoration wise.  I also just love hearts!  This dough rolled out pretty nicely, but if you find it is too soft, you can refrigerate it briefly.  I also recommend using a spatula to move the hearts once you cut them out to prevent stretching.

    These cookies smelled amazing while baking!  I knew they would be delicious!  To make them pretty and even tastier, I drizzled the top cookies with some vegan white chocolate!  I filled them with some really good raspberry jam that Eric’s Dad made and they were amazing!  I love the combination of a sweet tart raspberry filling with vanilla cookies or cake!  If you are in the mood for some delicious cookies, or something festive for Valentine’s Day, definitely give these Vegan Raspberry Shortbread Sandwich Cookies a try!

    Vegan Raspberry Shortbread Sandwich Cookies 

    Makes 14 larger sandwiches

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 1 tsp vanilla bean powder
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour
    • granulated sugar for topping
    • 1/2 cup vegan white chocolate chips (I used Pascha brand)

     

    Filling:

    • 1 cup raspberry jam

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, until the butter and sugar are well incorporated.
    3. Mix in the vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Turn the dough out onto a sheet of parchment, and roll out to about 1/4 inch thick.  Place on a sheet pan and put in the refrigerator for 15 minutes.  Cut into medium sized heart cookies, and use a spatula to transfer them to a parchment lined tray (being careful not to stretch them).  Re-roll any scraps and cut also.  Sprinkle cookies with granulated sugar.
    6. Place in the oven and bake for about 15 minutes until set.
    7. Remove from the oven, and let cool completely.
    8. Lay out half of the cookies. Melt the vegan white chocolate in the microwave in 30 second intervals, or in the top of a double boiler.  Drizzle over half the cookies, and let set (it will set quicker if you set them in the refrigerator).  Once the white chocolate has set, spread the bottom side of the other half of the cookies with the jam, then top with the white chocolate drizzled cookies.
    9. Enjoy!

     

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Vanilla Almond Lavender Short Bread

    Vegan Vanilla Almond Lavender Short Bread

    One of the things I have very much enjoyed doing the past couple of years is visiting a lavender farm or two during the summer.  Lavender is one of my all time favorite scents and I love using it in recipes.  So what better way to get your hands on some than to pick it yourself?!  Last weekend, Eric and I visited a lavender farm in Wisconsin called Lavender Bluff Farm to pick some lavender and wild flowers.  It was beautiful!  They have a cute little store also where you can buy lavender scented items along with body care items and other things.  They had a short bread mix in there and Eric wanted to buy some but instead I suggested we stick to the essential oils and stuff and make some lavender short bread when we got home.  So that evening I whipped up a batch of Vegan Vanilla Almond Lavender Short Bread!

    It was so simple to make, the base contains very few ingredients plus the flavorings.  I have made short bread before, it is actually one of my favorite cookies because of the buttery rich texture that makes it perfect for enjoying with a cup of coffee or tea!  For the butter in this one I used Earth Balance because it is what I had on hand, but you could use a different vegan butter if you preferred, I have also used Country Crock in my shortbread.  I used whole wheat pastry flour because it is what I prefer, but you could also use a regular all purpose flour instead or even a gluten free all purpose baking flour (like Bob’s Red Mill all purpose baking flour, which I have tried myself with good results) if you wanted it gluten free.

    I flavored these with vanilla extract, almond extract and some of my dried lavender and the flavor was perfect!  The dough for these tasted wonderful and they smelled amazing while baking.  Yes, I always have to sample the dough when making cookies, that is one of my favorite parts!  I could not wait to try them!

    When they were cooled and it was time to sample, the shortbread was so heavenly!  Rich and buttery, scented with vanilla, almond and lavender with a melt in your mouth texture.  This is amazing dunked into coffee, I tried it with a lavender latte (one of my favorite things) because why not?!  If you are in the mood for some delicious, easy to make cookies, definitely give these a try!

    Vegan Vanilla Almond Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 1 tsp almond extract
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, vanilla and almond extracts and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch square pan lined with parchment and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 12 or 16 pieces (depending on how big you want them) using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Vanilla Strawberry Lavender Short Bread

    Vegan Vanilla Strawberry Lavender Short Bread

    I love shortbread, the buttery melt in your mouth texture, the fact that it can be flavored with many different things depending on what you are in the mood for and the fact that it goes wonderful with coffee for a mid-morning pick me up!  Last weekend I decided to make some shortbread and I went with some flavors I am loving lately.  Vegan Vanilla Strawberry Lavender Shortbread seemed like the perfect thing to make as we are hanging onto the last bit of spring and heading into summer!

    The other thing I love about shortbread it that it is really simple quick and easy to make with minimal ingredients.  I used vegan butter (Earth Balance because it is what I prefer) for the fat because it always works out well.  For the flour I used a whole wheat pastry because it is what I prefer and had on hand, but you could use all purpose flour if you prefer, or for a gluten free option an all purpose baking flour blend such as Bob’s Red Mill all purpose gluten free baking flour (which I have used and it works well).

    I used granulated sugar but you could also use maple sugar or coconut sugar if you prefer (it just will be darker in color).  I flavored it with crushed freeze dried strawberries, which are nice because they don’t add extra moisture.  As well as vanilla bean powder, and dried lavender flowers.  I just love this flavor combo! This shortbread smelled absolutely amazing while baking!

    I could not wait to taste it!  This shortbread turned out super delicious!  Melt in your mouth buttery texture sweet with strawberries and vanilla plus that floral hint of lavender, it was so heavenly!  This is so perfect with coffee or tea!  My husband loved it as well, I packed some in his lunch the next day and he texted me to tell me it was bomb!  If you are looking for something easy and delicious to bake, definitely give this Vegan Vanilla Strawberry Lavender Shortbread a try!

    Vegan Vanilla Strawberry Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 2 Tbsp crushed freeze dried strawberries
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, strawberries, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Almond Praline Cake

    Vegan Almond Praline Cake

    Around the holidays I like to make candy, things like peanut brittle and almond praline brittle are one of my husband Eric’s favorites! I made some almond praline brittle last weekend, because I thought it sounded good, then I thought about how good it might be as an element of texture included in a cake!  It is so delicious and flavorful, like crunchy almond vanilla scented caramel.  So I decided to make a Vegan Almond Praline Cake!

    I already had the almond praline made.  It is really simple, you just melt sugar and add almonds, salt and vanilla and you get the most delicious crunchy candy once it hardens!  Next, for the cake, I made my classic vanilla cake recipe with almond added and I knew it would be perfect with the almond praline! I used whole wheat pastry flour for my cake batter but if you like to use all purpose flour that would work as well.  Or even a gluten free flour blend like Bob’s Red Mill gluten free all purpose baking flour (which I have used before and know works for a recipe like this).  While I normally use avocado oil in my cakes in this one I happened to use almond because we had some on hand. I thought I might as well keep with the almond theme.  These cakes always smell so heavenly while they bake!

    For the frosting I made a simple vanilla buttercream.  This is honestly my favorite frosting and my go too frosting because it is so easy to make and always tastes so good.  I used Earth Balance sticks this time.  I have been making this frosting recipe so long that it is actually from the non-vegan one my Grandma taught me, when I went vegan I just swapped the butter for vegan butter and it tastes just as good!  I kept the frosting simple because I knew I would be including the praline on top of the cake and in the middle layer. I chopped up some of the praline to put in the center layer of the cake and it worked out perfect!

    I could not wait to try the finished cake!  Even Eric wanted to try a piece as soon as I was done taking my photos of it and he isn’t a big cake person like me. It was so delicious!  Sweet, soft vanilla almond scented cake sandwiched together with luscious vanilla buttercream, and crunchy almond praline! I am in love with this combo!  If you are in the mood for something sweet, definitely give this Vegan Almond Praline Cake a try!

    Vegan Almond Praline Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour or all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp almond oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract

    Almond Praline:

    • 1 cup granulated sugar
    • 1/8 tsp sea salt
    • 2/3 cup chopped almonds
    • 1 tsp pure vanilla extract

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1/2 tsp pure almond extract
    • 4 cups powdered sugar

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing evenly between them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the praline, in a non-stick pan, melt the sugar and salt until completely smooth and liquid over medium heat (this should take about 5 minutes), add the almonds and vanilla (it will foam slightly so be careful), stir until mixed in well, then pour onto a sheet of parchment or foil and allow to cool completely.  Once it has cooled, break into small pieces
    8. Chop up about 1/3 cup of the brittle to smaller pieces and save the rest for decorating the cake (and eating).
    9. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    10. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    11. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it, then top with the chopped brittle.
    12. Spread a thin layer of frosting on what will be the bottom of the other cake layer, then place on top of the brittle.
    13. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top and the remaining brittle pieces.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    14. Serve the cake and enjoy!

     

  • Lavender Vanilla Iced Latte

    Lavender Vanilla Iced Latte

    While we were in Wisconsin for our anniversary trip last month, we stopped by a lavender farm shop called Island Lavender and it smelled so amazing!  Lavender is one of my favorite scents, and it was really tempting to buy so many things from the shop!  We did buy some lavender, and other lavender scented goodies like teas and soaps, but it also may have influenced what I ordered for flavors whenever we stopped at coffee shops along the way, because I became quite fond of lavender lattes.  I am a coffee lover, so before the trip, I scoped out locally owned coffee shops to stop at every day.  I ordered lavender lattes at least 4 times. Iced or hot, they are one of my favorite flavors now, and if I see one on a menu I am tempted to order it, especially during the summer.  I know it sounds kinda bougie, but if you are a lavender lover like me and you have tried one I am sure you know why I love them! And as I found out last weekend, they are really easy to make at home too! Since we are still technically in summer, I made an Lavender Vanilla Iced Latte and it turned out fabulous!

    I always love it and appreciate it when coffee shops make their own house made syrups, and it is really quite simple to do if you would like to make your own deliciously flavored drinks at home!  You just make a simple syrup with half water, half sugar then add your flavors for infusion.  This time I used regular sugar because I wanted to create a vibrant purple syrup with the lavender, but you could use other sweeteners like brown sugar, coconut sugar or maple syrup if you are doing something fall flavored (I will be posting a recipe using that soon, because I also made a coffee drink with that last weekend). Also, a note on this syrup, I chose to add butterfly pea flowers in order to tint it purple because I think that is fun!  I happened to have a large bag on hand just waiting to be used.  The thing about them though is that they tint the liquid blue and you have to add a touch of lemon to make it purple, which is what I did, in case you are wondering about the small amount of lemon in my syrup recipe. You can not taste the lemon when you make the drink though. The butterfly pea flowers are optional, and if you do not have them and want a simpler recipe, you can just infuse with the lavender. In about 5 minutes you have a delicious syrup that you can keep in the refrigerator for a month!

    I don’t have an espresso maker, so I just used strong brewed coffee and it worked out great!  I used oat milk for this because it is my absolute favorite, especially in coffee.  I frothed the milk and syrup, and a touch of vanilla together before adding it to make it a little more smooth, and it worked out perfect!  Lastly I topped it off with some coconut whipped cream just to be fun.  I know that is not traditional for a latte but I was feeling indulgent that day.  If you are wondering where you get a can of coconut whipped cream from, Aldi sells it and it is awesome!

    This drink turned out so delicious!  It was so balanced, just the right amount of sweetness with the light scent of lavender and vanilla, so smooth!  It was delicious iced, and this is probably how I will enjoy it for the last few days of summer, but I tried it in some hot coffee as well and it was awesome!  If you are a lavender fan, definitely give this  Lavender Vanilla Iced Latte a try! Or maybe use it to switch up from all the pumpkin spice lattes for a bit.

    Lavender Vanilla Iced Latte

    Makes 1

    Latte:

    • 1/2 cup ice
    • 1 cup strong brewed coffee
    • 1-2 Tbsp lavender vanilla syrup (depending on how sweet you like it), recipe follows
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • Coconut whipped cream (optional for topping)

    Instructions:

    To make the latte, add the ice and coffee to a tall glass. In a smaller glass, blend or whisk the lavender syrup into the milk, then pour over the coffee in the glass. Top with whipped coconut cream if desired.

     

    Lavender Syrup

    Makes 1 cup, 16 servings

    • 1/2 cup granulated sugar
    • 1/2 cup boiling water
    • 1 Tbsp dried lavender flowers
    • 1 Tbsp butterfly pea flowers (optional for color)
    • 2 tsp lemon juice (use if using butterfly pea flowers to turn it purple)

    Instructions:

    In a measuring cup, combine all of the syrup ingredients and stir to dissolve sugar. Let sit for 5-7 minutes, then strain into a jar to remove the solids, and chill. Keeps in the refrigerator for a month.

     

  • Vegan Vanilla Confetti Cake

    Vegan Vanilla Confetti Cake

    It is always a good occasion for cake as far as I am concerned. Which is why I decided to make this Vegan Vanilla Confetti Cake randomly this week.  I had 3 weeks off from working between my old job and starting a new one and I am not used to having all of this free time. So baking a cake, something I love doing seemed like the perfect thing to do!  Also, if any of you have been following me on Facebook, you might have noticed my business page got hacked and since I am unable to do anything about it (believe me I have tried everything) since my personal account was hacked then deleted too, I had to create a new page.  I am sort of bummed about it and since I am starting over, I thought why not create a new cake to spruce up the cover photo for the new page.  If you could all do me a favor though, if you happen to follow my old page, please unfollow and unlike it and report the page because I have no control over it and will no longer be posting content there and the hackers are just posting low quality videos, some of it not vegan at all (meat and planetary destruction) from Tic Toc that have nothing to do with my blog.  I really just want it deleted but Facebook is not responding to my requests so I thought maybe if a bunch of people report it they might listen.  You can follow my new page through my social links at the bottom of this blog if you like and I would really appreciate that!  Anyways, on to better things!

    Like this cake!  I have been wanting to make it for a few months now so I am happy I finally got around to it!  Even bought some vegan sprinkles that have been sitting in my cupboard I could finally put to use!  The vanilla cake batter for this is really simple to make no special instructions, just that once all of the ingredients are added you beat it for 1 minute with a hand held mixer.  Yes, I use a hand held mixer most of the time because although I have a stand mixer it is more clean up and before I had it I always used a hand held.  I used whole wheat pastry flour but if you wanted to use regular AP flour you definitely could and the cake would be slightly lighter in color.  Also, in addition to the vanilla I added to the batter, I also added a touch of almond extract because my Grandma liked to do that with her cakes and it gives them a lovely aroma!

    I love how the sprinkles make the batter look like it has confetti, that is why I am calling it confetti cake.  The cakes baked up beautifully and make my kitchen smell amazing!  It definitely put me in a better mood and I couldn’t wait for them to be finished!  But first I made a vegan buttercream frosting scented with vanilla and a little bit of almond as well and it was so luscious and delicious!

    When the cake was finished and it was time to sample it I was super excited!  It is not often I make a plain vanilla cake despite the name of my blog, but it is honestly my favorite!  Who says vanilla is boring?!  It is after all the number one favorite flavor for a reason!  The cake was totally heavenly!  Soft and light, scented with vanilla and almond the rich creamy frosting the perfect accompaniment to it!  If you are a vanilla person like me, you definitely need to try this Vegan Vanilla Confetti Cake!  Don’t wait until it is someone’s birthday either, you should make it just because!  And if you have a small family like me, I can tell you it freezes beautifully for if you need a pick me up on another day down the line (I freeze the leftovers from all my cakes for this reason).   I hope you all have a wonderful weekend!

    Vegan Vanilla Confetti Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1/2 cup vegan sprinkles

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 4 cups powdered sugar

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Whisk in the sprinkles until distributed.
    5. Pour the cake batter into the prepared pans, dividing evenly between them.
    6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    8. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    10. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.  Sprinkle cake with more vegan sprinkles to decorate if desired.
    13. Serve the cake and enjoy!

     

  • Vegan Raspberry Vanilla Cake

    Vegan Raspberry Vanilla Cake

    If I were to pick a favorite cake flavor, this Vegan Vanilla Raspberry Cake would be it.  In fact, this is one of the flavors we ordered for our wedding cakes.  It was so heavenly, I told myself I would need to make one for myself at home sometime.  Well, that time has come, I figured why not make one for Valentine’s Day?! I do think of berries as being festive after all.  I do love some Valentine’s chocolate and I will definitely be eating some, but I made this cake last weekend because Eric and I celebrated the weekend before due to work schedules and I was even more excited about it than the chocolate.  I am a vanilla cake girl after all.

    If you are looking for the healthiest version of vegan vanilla cake, this is not it because I wanted it to taste as close to the bakery version as possible and I think I did pretty well in that respect.  I have plenty of other more whole food based cakes on this blog though if that is your thing!  I used my classic vanilla cake base for the cake layers and even the batter was yummy!  Yes, I love me some cake batter and I had to give it a sample before baking it.  Ever since I was a little girl in my Grandma’s kitchen I love sampling the cake batter or licking the excess that didn’t make it into the pan out of the mixing bowl!  It smelled so heavenly while baking, and I could not wait to make the rest of the cake, so I could sample it!

    For the frosting, I made this a bit different than our wedding cake, in that instead of vanilla frosting and a raspberry filling, I wanted to make a raspberry frosting too!  Why not make it even more delicious?!  I made a classic easy vegan buttercream frosting with vegan butter, powdered sugar and vanilla and added in raspberry powder to tint it a lovely pink color, plus give it a vibrant raspberry flavor.  I made the raspberry powder by taking freeze dried raspberries and pulverizing them to powder in the blender until they were the consistency of powdered sugar.  This is a great way to flavor your frosting if you want to give it a berry flavor (or another fruit flavor if you have a different freeze dried fruit) without adding excess moisture to the frosting.

    I filled the cake with some of Eric’s Dad’s raspberry jam, which is probably the best raspberry jam I have ever tasted.  Make sure you use good jam for the cake, it makes all the difference!  When it was finally time to taste the cake I was super excited!  Eric and I enjoyed some together and he even licked the plate clean of frosting it was that good (so did I for that matter).  It was heavenly!  Soft and sweet, scented with vanilla, the perfect partner for the sweet creamy raspberry filling and flavorful jam!  If you are looking for a delicious cake to make, give this Vegan Vanilla Raspberry Cake a go!  It tastes just like it came from a bakery!

    Vegan Raspberry Vanilla Cake 
    Makes one 6 inch cake

    Equipment: two 6 inch cake pans, a cake spreader and a pastry bag

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp maple sugar or granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp ground golden flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil
    • 1/2 cup coconut milk or other plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp coconut milk or other plant based milk (add 3 then if needed add another if frosting comes out too stiff)
    • 1 tsp pure vanilla extract
    • 1/2 cup freeze dried raspberries, blended in a blender until they are fine powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup vegan raspberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, milk, and vanilla and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing evenly between them.
    5. Place the cakes in the oven and bake for 25-30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    8. Add the raspberry powder, and then powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
    10. Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top (I tinted half of mine with more berry powder to create two different colors).  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    12. Serve the cake and enjoy!

    Cake keeps stored in the refrigerator in a container or covered for up to 1 week.

    Notes:

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.

     

  • Vegan Matcha Vanilla Cake with White Chocolate Frosting

    Vegan Matcha Vanilla Cake with White Chocolate Frosting

    For my Birthday this year I decided to make my own cake despite being a bit busy, and that is why it has taken me a while to type up the recipe.  I have been busy planning my wedding and I just moved a few weeks ago, and this was actually the first item I have baked in my new kitchen!  But it seemed like a good way to try out baked goods in the new oven. I have really been enjoying a lot of matcha lattes lately, so I thought I would make a cake with that flavor and add in a white chocolate element to make it even better!

    This cake base is actually really easy to make, just a one bowl sort of thing.  Sometimes I blend up dates to sweeten my cake bases but I wanted to keep it more simple this time so I went with regular sugar.  I added in a good amount of matcha and vanilla and it was perfect!  I couldn’t wait to see how it baked up! The batter was certainly delicious!

    It baked up nicely and my kitchen smelled amazing! Honestly vanilla cake is one of the best aromas ever and that is why I named this blog what I did!  Once it had cooled down it deserved a delicious frosting, so I whipped up a coconut milk based cream with coconut butter and white chocolate to thicken it and give it a white chocolate flavor.  I also added in a bit of matcha for a lovely green color!

    I could not wait to try the finished cake!  It had been a several day process (I was working those days so I baked the cake portions ahead of time) and it was finally ready to enjoy on my birthday!  It was super delicious with a light vanilla matcha scented cake and creamy sweet white chocolate matcha frosting!  It was perfect paired with a matcha latte (what else?!)!  What can I say, I love matcha!  If you do too, give this a try!

    Vegan Matcha Vanilla Cake with White Chocolate Frosting
    Makes one 6 inch cake

    Ingredients:

    two 6 inch cake pans

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 tsp matcha
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 tsp matcha powder
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup melted coconut butter (not coconut oil)
    • 1/4 cup melted cacao butter
    • 1 tsp matcha powder

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, matcha and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    10. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    11. Enjoy!

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar for this, it will work in place of the maple sugar.  Or if you want it more green and less brown, then you can use granulated.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Neapolitan Ice Cream Cake

    Vegan Neapolitan Ice Cream Cake

    I always liked neapolitan ice cream.  It seemed kind of fancy with its 3 flavors layered together and it meant that you didn’t have to simply choose one flavor of ice cream which was always hard for me. But I haven’t seen any vegan neapolitan ice cream for sale, so I thought I would make my own.  Except I thought it would be fun to make a cake instead of just ice cream to scoop so I went for it!  It has been warming up here lately and pretty soon it will feel summery so it is the perfect time of year to start making ice cream treats! Not that I don’t eat them year round because I totally do!  They are just that much more refreshing if it is warm.

    I have an ice cream maker but I actually didn’t use it to make this because it was not frozen and I didn’t want to wait  until the next day. So that makes the recipe a little easier!  If you wanted to use one you could if you wanted to speed up the process you would just end up freezing the plain vanilla base, then dividing it and whisking in the other two flavors then layering it.  But it turned out just as delicious without that step and I am all for making it a little more easy.

    For the base I used coconut milk with a little raw cashew butter to make it rich and creamy and it was heavenly!  I made the vanilla first, then whisked a strawberry puree into some and also cacao powder for the chocolate portion.  For the crust I made something similar to what I make for my raw style cheesecakes and it worked out perfect!  I like to think of it as a much healthier version of an oreo crust, since I don’t keep oreos on hand or really any store bought cookies that could be used for a crust.

    I drizzled it with a little chocolate fudge and topped it off with strawberries and it was ready to dive into!  I could not wait!  It was so heavenly!  The vanilla, chocolate and strawberry ice creams were creamy, dreamy and sweet the perfect match for each other!  This upgraded version of the ice cream I ate as a child is way better than the original!

    Vegan Neapolitan Ice Cream Cake

    Makes 1 8 inch round cake

    Crust:

    • 3/4 cup organic gluten free rolled oats
    • 3/4 cup finely shredded dried unsweetened coconut
    • 3 Tbsp unsweetened cocoa powder
    • 3/4 cup soft pitted medjool dates (soaked in filtered water if not soft for 30 minutes and drained well.)
    • 3 Tbsp almond butter
    • 1/4 tsp sea salt

     

    Ice Cream:

    • 2 15 oz cans full fat coconut milk (use a brand that is mostly thick cream like Thai Kitchen)
    • 1/2 cup raw cashew butter
    • 3/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp cacao powder
    • 1/3 cup strawberry puree

    For topping:

    Fudge:

    • 2 Tbsp cacao powder
    • 1 Tbsp maple syrup or as needed

    Strawberries

     

    Instructions:

    1. Oil a 8 inch spring form pan and line with parchment paper.
    2. To make the crust, combine all ingredients in a food processor and process until fine and starting to hold together when squeezed. Once it is at that stage, press it into the bottom of the prepared pan.  Set aside.
    3. To make the ice cream, combine all ingredients but the cacao powder and strawberries in a high speed blender or food processor and blend until very smooth (if you are using a food processor and it still has little bits you may want to strain it through a fine meshed strainer to remove them).
    4. Pour into a bowl and place in the freezer for about 30 minutes or until chilled, whisking after 15.
    5. Divide between 3 bowls, and whisk the cacao powder into one of them, the strawberries into another and leaving the last vanilla.
    6. To assemble the cake, pour vanilla ice cream over the crust, then place in the freezer for about 20 minutes until the top is more firm, then pour the chocolate ice cream and repeat the process then the strawberry.
    7. Place in the freezer until firm, about 6 hours.
    8. Unmold the cake.
    9. To make the fudge, whisk together the cacao powder and maple syrup until smooth (if it is too thick add a little more syrup until it is pourable but still thick).
    10. Drizzle the fudge over the top of the cake and top with strawberries.
    11. Enjoy!

    Store any leftover cake in the freezer in an airtight container.

     

     

  • Vegan Raspberry Cupcakes

    Vegan Raspberry Cupcakes

     

    I started this blog 11 years ago last week, and although it seems like I have been making recipes forever I still can’t believe it has been that long! I started this blog back in 2010 as a way to share recipes with others, since before that I had simply been posting them on Facebook and honestly I never thought so many people would appreciate them or make them!  Let me tell you, I appreciate all of you that enjoy my recipes and make them, I am so happy to be able to share with you! I used to make a lot more recipes, since I had more time back in the day, and now it is down to a few a week, but I am still enjoying sharing! 

    This year was a bit challenging since we remodeled my kitchen and I wasn’t able to use it for a while, and life happened and got busy, but I feel like I have still made some stuff that I hope you appreciated too! I will continue to make and post my recipes, since it is such a big part of my life, and I enjoy creating new things so I might as well document it and share it right?!  I decided to make some raspberry cupcakes for my blogaversary this year to celebrate!

    Because I love filled cupcakes, and I love raspberries and I haven’t made any in so long! Plus it just seemed perfect for Valentine’s Day! These are heavenly!  I made a simple vanilla cake for the base, which is really easy to make, just whisk it together, and bake!  It doesn’t have any oil, or butter just full fat coconut milk which is plenty rich for the cake to be moist. The thing I love about cupcakes is they bake up so much faster than actual cake.  These made my kitchen smell amazing!

    For the frosting, I used a coconut cream (basically just full fat coconut milk with lots of cream), and freeze dried raspberries to give it plenty of raspberry flavor.  It tasted like raspberry cheesecake!  Sooo heavenly!  I could not stop tasting it!  Lastly, I filled these cupcakes with raspberry jam!  They were so heavenly!  A vanilla and raspberry lover’s dream!  If you are a raspberry fan, definitely give these a try!

    Vegan Raspberry Cupcakes

    Makes 16 cupcakes

    Ingredients:

    16 silicone muffin tins, or foil muffin tins

    Cake:

    • 1 3/4 cups whole wheat pastry flour
    • 1 1/2 baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar or coconut sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut free version)
    • 3/4 cup freeze dried raspberries
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid
    • natural vegan food coloring (optional), I used 1/2 tsp beet powder for pink

      Filling:

    • 3/4 cup raspberry jam (about)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Set out 16 muffin tins.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter until bubbles form.
    6. Transfer cake batter to prepared tins and bake cakes until tester inserted into center comes out clean, about 15-20 minutes.
    7. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    8. Meanwhile, using a tsp or a knife, scoop a divet into the center of each cupcake (you can eat the scraps, you won’t need them for the rest of the recipe).
    9. Spoon the raspberry jam into the center of each cupcake.
    10. Pipe or spread the frosting on top of the cupcakes, and serve!

     

  • Vegan Vanilla and Chocolate Pancake Cereal 

    Vegan Vanilla and Chocolate Pancake Cereal 

    I don’t know about you, but I am always drooling over other people’s food photos on Instagram.  One of the latest crazes that caught my eye was the pancake cereal I have seen a few people make.  I love pancakes, so it looked like it was right up my alley!  I was also kind of in the mood for doing something that would keep me occupied for a while on my day off, so it was perfect!  They are a bit tedious to make, but it is so worth it, trust me on this one!  Everyone else I have seen just made classic pancakes, but I thought they would be even more amazing if I did both chocolate and vanilla!  Because why not?!

    I am one of those people that likes to go the extra mile with things most of the time. I used my classic pancake batter as the base.  When I made normal sized pancakes they get nice and fluffy, so I thought it would work well here.  Plus it is just sweet enough, and tastes like the pancakes I loved growing up, but without all of the eggs and milk since these are vegan.  The batter is super simple to make, you just whisk it all together and Ta Da!! You are ready to make some!

    I mixed cacao powder into half of the batter to create the chocolate flavored ones.  Then came the tedious part.  Since these are mini pancakes and I don’t have some sort of contraption to distribute dots onto the pan, I placed the batter in a pastry bad, and piped it onto the griddle.  They cook up nice and fast! At first tried to flip a whole bunch with one giant spatula, which worked but they stuck together a bit.  So I used an offset spatula I normally use for cake decorating to flip a few at a time and it was perfect!

    They turned out so cute!  This recipe makes about 4 servings worth.  You could put them in a bowl and pour maple syrup over them, or you could go cereal style like I did and go for the oat milk.  Or of course feel free to add your favorite things to them, like say chocolate chips or berries, or even whipped cream maybe?  Why not?  The possibilities are endless!  The next time you have a little time on your hands and want to make something fun, give these a try!  They are sooo good!

    Vegan Vanilla and Chocolate Pancake Cereal 
    Makes 4 servings

    Ingredients:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 tsp baking powder
    • 1 1/2 cups oatmilk
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp maple syrup
    • 2 Tbsp cacao powder

     

    Directions:

    1. In a food processor, combine all pancake ingredients (except the cacao powder) and process until just blended (alternatively you can whisk it if you don’t have a food processor), divide between 2 bowls, and whisk the cacao powder into one of them.
    2. Place the vanilla batter into a pastry bag, and the chocolate batter into a separate one (or if you don’t have pastry bags, ziplock bags with the corner cut off with work well too).
    3. To cook pancakes, heat a large ceramic non-stick* pan over medium heat. Once hot, pipe 1/2 inch round pancakes onto the pan (I did about 15 each time), and let cook until the bottoms are done for about 2-3 minutes on the first side until set and starting to brown, then flip with a small offset spatula (or a spatula if you don’t mind them sticking together a little), and cook another minute or so on the other side.
    4. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes and chocolate batter.
    5. To serve, place in a bowl and add your favorite add ins!  I poured oat milk over them!

    *Notes:

    If you want these to be gluten free, use Bob’s Red Mill all purpose gluten free baking flour in place of the whole wheat pastry. I have tested this one and know it works well.

    If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.

  • Vegan Peppermint Marble Cake

    Vegan Peppermint Marble Cake

    St. Patrick’s day is less than 2 weeks away, so it is the perfect time to make all things green.  Especially fun desserts.  Cakes are my favorite.  So even though I made a green cheesecake last week, I decided to make another different green cake this week.  Last year I made a peppermint vanilla cake and it was amazing but I thought it would be even better as a marble cake.  As much as I love vanilla cake, marble was always my favorite growing up, because it was reserved for special occasions like birthdays.  I had a few for my birthday celebrations over the years.  Plus you get a nice mix of chocolate and vanilla cake if you are having a hard time deciding which you want.  Since it is so good, I thought it would be delicious with peppermint added to the mix.

    So, I made my vanilla cake base, and tinted it green for the mint.  All natural color of course, I used spinach.  I wanted it to retain its nice green color and not turn brown, so although I usually use maple sugar in my cakes (like my classic vanilla cake), I used xylitol in this to keep the lovely color.  If you would prefer another granulated sweetener though, I listed a few that will work at the bottom. I mixed cacao powder into half the batter to create the chocolate mint batter and it was perfect!

    They both tasted so good even before baking!  I was wondering if they would retain the lovely color while baking, and I was pleasantly surprised.  It was an even more intense lovely green shade after.  Sometimes with natural coloring it reacts with your rising agents and acids and creates a weird color or brown (I am looking at you beet powder), but the spinach powder I used worked perfect!  I should note that matcha would work in this as well if you are a green tea fan like I am.

    I topped it off with a fluffy white coconut cream based frosting flavored with mint and vanilla and it was heavenly!  I could have just eaten the frosting plain like a vanilla peppermint mousse it was that good, but it was even better on the cake!  Marble cake got a St. Patrick’s Day makeover and I loved it!  The cake was soft, fluffy and moist, with a mellow peppermint flavor, rich chocolate cake and sweet vanilla, so good with the creamy frosting!  If you are in the mood for cake, give this a try!  If you are just a mint fan, this would be wonderful any time of the year, not just on St. Patrick’s Day!

    Vegan Peppermint Marble Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup xylitol* (see below for other sweetening options)
    • 2 cups full fat coconut milk (the thick canned kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 Tbsp spinach powder
    • 2 Tbsp cacao powder
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/2 tsp peppermint extract
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)
    • spinach powder for coloring

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, peppermint and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Divide the batter between 2 bowls, and whisk the spinach powder into one, and the cacao powder into the other.
    6. Whisk 1 Tbsp of the the cider vinegar into the batter in each bowl.
    7. Transfer the cake batter to prepared pans, dropping each color randomly into both prepared cake pans, alternating so you get a nice pattern.  Swirl a few times with a knife (but don’t overdo it, you want to still have different colors).
    8. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25-30 minutes.
    9. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    10. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    11. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    12. If you have extra, whisk a little spinach powder into it to decorate the top with the extra frosting like I did.
    13. Enjoy!

     

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    *Do not feed this cake to your cats or dogs, because xylitol is toxic to them the same way chocolate is. If you would rather use coconut sugar or maple sugar for this, either will work in place of the sugar, the cake may just be a little more brown than green and you will need to use 1 cup instead of the 3/4 cup xylitol (since the xylitol is sweeter).  Or if you prefer 1 cup granulated sugar that would work as well.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Vanilla Berry Rose Doughnuts

    Vegan Vanilla Berry Rose Doughnuts

    Since it is Valentine’s week, I am using that as an excuse to make all things pink and girly.  Yes, that includes making cards and whatnot, but desserts are part of that too.  I had already made some chocolate, so it was time to whip up something else so I have a nice variety.  I decided on doughnuts.  I just made a cake last week for my blogaversary, so I wanted something a little easier.  Baked doughnuts did the trick!  I still kind of get my cake, but no careful frosting involved and I get to enjoy them faster.

    I have been wanting to make something with white chocolate and rosewater for a while, so I thought I would include both in these.  I also wanted to include berries because they are so heavenly with that flavor combination. For the batter, I started off with a simple vanilla doughnut batter.  I used whole wheat pastry flour this time, but you could use a gluten free all purpose baking flour if you prefer that.  I added in some berry powder that I made with freeze dried berries, and a bit of rosewater and it was heavenly!

    The batter tasted amazing even before baking, and smelled even better when it was in the oven.  I could not wait to try the doughnuts, but I first had to let them cool then unmold and glaze them.  Because what’s a doughnut without a glaze or frosting?  Not a fun doughnut that is for sure.  I just love looking at all of the doughnuts with their beautiful glazes and colors.  So pretty.  This isn’t a fried doughnut like most of the ones you find in the shops, but I still wanted it to be pretty.

    Raw Guru recently sent me some of their cacao butter and coconut butter, so I figured they would be perfect for a white chocolate flavored glaze!  Since cacao butter is a must in white chocolate.  I mixed them with a little rosewater, vanilla, maple syrup and berry powder and it was just right for a glaze.  I could not wait to try the finished doughnuts!  They were sooo good!  Soft and cakey with the scent of vanilla and rosewater plus the sweet berry flavor, totally heavenly!  I hope you all have a wonderful Valentine’s Day!

    Vegan Vanilla Berry Rose Doughnuts
    Makes 6 Doughnuts

    Ingredients:

    one 6 hole doughnut pan

    Cake:

    • 3/4 cup organic whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 2 Tbsp strawberry or raspberry powder*
    • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp pure vanilla extract
    • 2 tsp rosewater
    • 1 Tbsp cider vinegar

     

    White Chocolate Icing:

    • 1/4 cup plus 2 Tbsp Tbsp melted Raw Guru coconut butter
    • 2 Tbsp melted Raw Guru cacao butter
    • 2 Tbsp maple syrup
    • 2 tsp rosewater
    • 1/2 tsp pure vanilla extract
    • 1 tsp strawberry or raspberry powder*
    • 3-4 Tbsp filtered water or as needed

    For Garnish:

    • Freeze dried strawberries and raspberries

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil a doughnut pan.
    3. Whisk flour, baking soda, sea salt, and sugar and strawberry powder in a large bowl to blend well.
    4. Whisk coconut milk, vanilla extract and rosewater together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the batter to prepared pan.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes.  Remove from oven and let cool completely.
    8. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
    9. Spoon the glaze over the doughnuts, and sprinkle with freeze dried berries.
    10. Allow glaze to set, then enjoy!

    Doughnuts keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    *If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    *To make berry powder, place freeze dried berries in the blender and blend until they are a fine powder.  I get my freeze dried berries at Trader Joe’s.

    *This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Vanilla Cake

    Vegan Vanilla Cake

    I can’t believe that I started this blog 10 years ago. Although it didn’t really start as a blog.  It started out as a way to share my recipes all in one place, somewhere other than just in my Facebook notes.  I was experimenting with new recipes all the time, and sharing the good ones. Back then I figured only a few of my friends would look at it, but as it turned out I joined some blogging communities and found that other people appreciated them as well. I also learned a lot of things from the other bloggers, and found that I really enjoyed blogging.  The recipe making, the sharing, the photography and creating art in a way.  I graduated with an art degree, but I actually work in the food industry as a cook in a health food store not in anything specifically art.  So, in a way I am happy that I am still using my degree to create this blog and photograph my dishes.  I do consider my food creations art as well.

    10 years ago when I started the blog I wasn’t vegan either.  My food has really evolved a lot since then.  I was making a lot of dairy heavy dishes, like cheesecakes (which are still my favorite and even better now that they are veganized), mousses and cream pies.  And, when I started the blog, I had a separate one for the savory dishes called Garlic and Sea Salt.  After a while I just combined the two because it was a lot easier and less confusing. I started experimenting with more vegan recipes in 2010, but actually went completely vegan back in 2012, and then converted the blog to completely vegan. From then on out I have been committed to making delicious vegan recipes, and it has been a lot of fun!

    I really appreciate everyone that has been along for the journey with me, thank you to all of you that have followed me over the years.  It means so much when you comment back when you enjoy a recipe, and makes me happy that I can create things that you can enjoy again and again!  Surprisingly though, I have never actually made just a plain vegan vanilla cake on the blog.  I made a raw vegan one years back but never a baked one.  Funny because of my blog’s name, and because I love vanilla cake so much.  I guess I am always just trying to come up with new creative flavors, but of course I need a plain vanilla cake so it is about time.

    So I whipped one up for this blogaversary!  It isn’t that I haven’t made a vanilla cake in the last 10 years, just that I haven’t typed up a recipe for one.  Well, here it is, fabulous vanilla cake!  I hope you all enjoy it, and I will definitely continue to create new delicious recipes for you all in the new year!

    Vegan Vanilla Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    10. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    11. Enjoy!

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Marble Cupcakes

    Vegan Marble Cupcakes

    When I was a kid, marble cupcakes were always my favorite. I mean, you get the best of both worlds, chocolate and vanilla together! Also, they felt kind of special, because you usually would only get them at celebrations or birthdays! The weird thing is though, I have not really made many marble cakes since I became vegan.

    The one celebration cake I made that was a marble cake was about 10 years ago when I made one for an ex boyfriend. It was one that was pretty fussy where you had to whip the eggs separately and fold them in and what not, and I made a really good vanilla butter cream to top it off. It was the best marble cake I had ever tried at that point. And all my ex boyfriend said about it was that it didn’t taste like the cake at the grocery store (you know the ones made with fake ingredients and shortening?). There is a reason he is an ex lol. That cake was bomb.

    I was thinking about that the other day and I decided that I kinda wanted some marble cake again. But I didn’t want to make a giant cake, so I decided on cupcakes instead! After all, they are just as delicious, but less time and effort to make. The best part is, this batter is really easy to make compared to that cake I made 10 years ago that was super fussy.

    I frosted them with a pink coconut cream frosting and they were super delicious! Sweet and soft with the rich chocolate cake and fragrant vanilla cake combined plus the creamy frosting! If you are a marble cake fan, definitely give them a try!

    Vegan Marble Cupcakes
    Makes 16 cupcakes

    Ingredients:

    16 silicone muffin tins, or foil muffin tins

    Cake:

    • 1 3/4 cups whole wheat pastry flour
    • 1 1/2 baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup granulated xylitol*
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp unsweetened cocoa powder
    • 2 Tbsp cider vinegar

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut free version)
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid
    • natural vegan food coloring (optional), I used 1/2 tsp beet powder for pink, but matcha could also be used for green, or turmeric for yellow.

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Set out 16 muffin tins.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Divide the batter between 2 bowls, and whisk the cacao powder into one of them, then whisk 1 Tbsp of the cider vinegar into each bowl.
    6. Transfer cake batter to prepared tins and bake cakes until tester inserted into center comes out clean, about 15-20 minutes.
    7. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    8. Spread the frosting on top of the cupcakes, and serve!

    *The reason I used xylitol for this cake was to keep it pale in color.  If you do not care for xylitol, use 1 cup coconut sugar or 1 cup maple sugar instead, just keep in  mind you will get a darker color cake. Or you could just use regular sugar if you prefer that.

    *Do not feed this cake to dogs, xylitol is toxic to them.

  • Vegan Black Raspberry Blondies

    Vegan Black Raspberry Blondies

    Sometimes on my runs I am in the zone and sorting out my own thoughts, and other times I pay more attention to the beautiful things in nature around me. There sure is a lot of beautiful things to enjoy lately. Like a yard full of different colors of lilies, or the animals that all seem to be out. The best discovery I have made lately though were the wild black raspberries. I have been watching them ripen for the past week and they were finally starting to be ready last weekend.

    I decided I would go back later and pick some since I don’t usually stop during my run. It seems like the raspberries are going crazy this year! There are more than I have ever seen, usually it is a few patches, but this year they are everywhere! Maybe it was the weird weather we had last Winter and the late Spring, but whatever the case, I am happy there are so many. Eric and I picked a bunch, and snacked on a few but I decided that I should make some recipes with them as well. Because why not?! They are super delicious.

    So I made some black raspberry blondies. It was between that and brownies, but I am a vanilla girl after all, and I hadn’t made blondies in a long time so they won. I love that they are so easy to make, and so shareable too. I made my classic blondies with good quality vegan dark chocolate chips, and stirred in the raspberries. The dough was amazing. Just saying. Dough is my favorite part of the baking process so I had to try some.

    They smelled amazing while baking, and I could not wait to try them. Once they had cooled down and were all ready to go, I was all over them. They turned out super delicious with the rich vanilla cookie dough, dark chocolate chips and jammy black raspberries! I think using them in blondies was definitely the right choice!

    Vegan Black Raspberry Blondies

    Makes 16

    Ingredients:

    • 1/2 cup coconut oil
    • 1 cup maple sugar or coconut sugar
    • 1 Tbsp ground golden flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 1/4 cups organic whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/8 tsp sea salt
    • 3/4 cup vegan dark chocolate chips
    • 3/4 cup black raspberries

    Instructions:

    1. Preheat the oven to 350F degrees, and line an 8×8 inch square pan with parchment.
    2. To make the dough, mix together the coconut oil and coconut sugar until well blended with a wooden spoon.
    3. Add the flax and water mixture and vanilla and mix until well blended.
    4. Add the flour, soda, and salt and mix until smooth.
    5. Stir in the chocolate chips and black raspberries (they will get crushed a bit and that’s ok).
    6. Press into the bottom of the 8×8 inch pan, and place in the oven.
    7. Bake for 25-30 minutes or until done in the center and lightly brown.
    8. Remove from the oven and let cool before cutting into bars. When ready to cut, just lift them out with the parchment onto a cutting board and cut into 16 bars.
    9. Enjoy!
  • Vegan Peppermint Vanilla Cake

    Vegan Peppermint Vanilla Cake

    You know what I am super excited for? All things green outside. The snow is beautiful and all, but nothing compares to those first green leaves to start appearing in the Spring. It will probably be a while though, so I thought why not make something with a beautiful green color since I can’t enjoy it outside. Plus, St. Patrick’s Day is next weekend so why not be festive? I am not Irish (that I know of, maybe only a very small sliver of my European ancestry), but I do enjoy being festive for Holidays. Except for green beer for St. Patrick’s Day, I would much rather have regular beer.

    Back to that green dessert, it had been a while since I had made a cake so I decided to make a lovely green cake. I wanted a vanilla mint cake with vanilla mint frosting. I had made one years ago before I was vegan and it was really good so I knew I could make an even better veganized version! This was actually not to difficult to make either, which was good because it was kind of a hectic weekend. Work was busy, we had a big snow storm going on and I didn’t have a lot of extra time, but it was just enough time to make a cake. I find the process of making cakes somewhat relaxing. It is a time when I can forget about all else that is going on and just focus on creating deliciousness.

    For this cake I wanted the cake portion to be green as well as the frosting so I achieved that by using spinach powder. Don’t worry, you could not taste it at all, it just gave it a lovely emerald color. I was actually really pleased with how well it retained the hue even when baked. The batter for this tasted amazing even before I poured it into the pans and baked it. Yes, I eat cake batter every time I eat cake. I have to taste it to make sure it is good before I bake it! One time I forgot the sugar in one of my cakes and it saved me from ruining the whole thing because I was able to still add it.

    This cake baked up beautifully and once it was cooled I whipped up a luscious vanilla mint frosting with the consistency of a buttercream frosting to top it off with. It was sooo good! The mellow mint and vanilla were a match made in heaven, and the cake was soft and moist, the frosting rich and creamy. If you are a fan of mint, definitely give this cake a try!

    Vegan Peppermint Vanilla Cake

    Makes 1 2 layer 6 inch cake

    Cake:

    • 1 1/2 cups Bob’s Red Mill gluten free AP baking flour* (see below for flour options)
    • 3/4 cup granulated xylitol** (see below for other sweetener options)
    • 1 Tbsp spinach powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup applesauce
    • 1/4 cup avocado oil
    • 2 tsp pure vanilla extract
    • 2 tsp peppermint extract
    • 3/4 cup thin coconut milk or other plant based milk
    • 2 Tbsp apple cider vinegar or lemon juice

     

    Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled (make sure it is the kind with at least 3/4 of the can thick cream or it will not work for the recipe. I used Thai Kitchen brand)
    • 3/4 cup raw cashews, soaked 1 hour and drained
    • 1/3 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 2 tsp spinach powder
    • 1/2 cup plus 2 Tbsp melted coconut butter

     

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Oil 2 6 inch cake pans and line the bottoms with parchment.
    2. Whisk flour, sugar, baking powder, baking soda, sea salt, and spinach powder in a large bowl to blend well.
    3. Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not over-mix.
    4. Transfer batter to prepared pans and until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely on cooling rack, about 2 hours.
    5. To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes). 
    6. Place one cake layer on a plate, and spread the frosting about 1/4 inch thick over it. Top with the second cake layer, then spread the frosting over the top and down the sides of the cake.
    7. Place remaining frosting in a pastry bag and pipe decoratively over the cake.
    8. Enjoy! Store any leftover cake in the refrigerator.

     

    *You may also use whole wheat pastry flour or regular AP flour in place of the gluten free flour if you do not wish to make this gluten free.

    **Xylitol is toxic to dogs, so please do not feed these to dogs. 1 cup coconut sugar, maple sugar or regular cane sugar may be used in place of the xylitol (you need a tad more because the xylitol is more sweet), just keep in mind the cupcakes will not be as green they will be more brown if you use the coconut sugar or maple sugar.  The cane sugar will produce a green cake the same as this one. 

  • Vegan Strawberry Frosted Vanilla Cookies

    Vegan Strawberry Frosted Vanilla Cookies

    Back when I was in high school I didn’t cook a lot, but what I did do once in a while was make cookies.  I especially loved my Grandma’s cookie recipes, frosted sugar cookies being one of my favorites.  I used to make a big batch, and share them with my friends and family.  They were really rich delicious cookies with about a pound of butter in the dough, sugar plus powdered sugar and of course I topped them off with buttercream frosting that had more butter and sugar.  So just one was plenty or you might go into a sugar coma.  Well, several different people I gave a plate to ate the entire plate in one day!  So I guess that means they were pretty darn good.  Well, I don’t make those cookies any more because they were obviously not vegan and I try to make things that are a bit healthier.  But I do still like frosted vanilla cookies.

    So last weekend I decided to make some vanilla frosted cookies.  They are more shortbread buttery type cookies than the softer sugar cookies I used to make, but I like the texture of these even better. The cookie base is pretty simple and easy to make, not fussy at all. I use a mixture of whole wheat pastry flour plus a little tapioca flour to make the texture more tender. And for the fat in the dough I use a mixture of avocado oil and coconut oil because if it were all just coconut oil they would be harder at room temperature but the avocado oil makes the consistency more like actual butter or buttery spread.  I am just not a fan of using store bought buttery spreads and would rather mix my own oils.  The result is a delicious tender buttery cookie! 

    They smell amazing while baking too because of course you can’t go wrong with vanilla.  For the frosting on these cookies I thought about making a buttercream style vegan frosting, but decided to go with more of a glaze one instead.  It is much easier to make and still good. I made a simple coconut butter glaze.  I wanted a pink frosting, so I ground up some freeze dried strawberries into a powder to color it and it was so good!  Like sweet strawberries and cream frosting! Lastly, I sprinkled the frosted cookies with some little candy balls, because why not make them pretty.  These would be perfect for upcoming Valentine’s Day, don’t you think?

    Vegan Strawberry Frosted Vanilla Cookies 
    Makes about 16

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup tapioca flour**
    • 1/4 cup plus 2 Tbsp maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup melted coconut oil
    • 1/4 cup plus 2 Tbsp avocado oil (or other neutral oil liquid at cool temperatures)
    • 1 Tbsp filtered water
    • 1 tsp pure vanilla extract

    Frosting and Topping:

    • ¼ cup plus 2 Tbsp coconut butter, warmed to liquid
    • ¼ cup plus 2 Tbsp filtered water (or as needed)
    • 1 Tbsp maple syrup
    • 2 Tbsp strawberry powder***
    • vegan sprinkles (optional)

    Instructions:

    1. Preheat the oven to 300F degrees, and line a baking sheet with parchment.
    2. To make the dough, mix all ingredients together in a bowl until combined and smooth (it may be slightly crumbly, and that is ok, just squeeze it back together), then place on a piece of parchment paper and roll out 1/4 inch thick.  Cut into shapes with a medium sized cookie cutter (I used a heart shape) and place them onto the prepared pan. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used.  Place the cut shapes on the pan into the freezer to chill for 10 minutes before baking.
    3. Place the pan in the oven and bake for 20-25 minutes or until set and just barely beginning to brown at the edge.
    4. Remove the pan from the oven and let cool completely on a rack.
    5. Mix together the coconut butter, maple syrup and dried strawberries until smooth adding a touch more filtered water if it is too thick (you want it a thick glaze consistency). 
    6. Spread a thin layer of the frosting over the cookies, and sprinkle with the sprinkles.  Set the glazed cookies in the freezer for about 5-10 minutes until set.
    7. Store any leftover cookies in an airtight container in the refrigerator or freezer.

    *If you wanted to make these cookies gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour instead of the pastry flour.

    **If you do not have tapioca flour you can substitute cornstarch.

    ***To make strawberry powder, grind freeze dried strawberries to a fine flour consistency with a mortar and pestle, or grind in a clean dry spice grinder.

  • Vegan Lavender Vanilla Shortbread Cookies 

    Vegan Lavender Vanilla Shortbread Cookies 

    Lavender is one of my favorite scents.  Next to vanilla, it is something that I enjoy using the essential oil of fairly often for scenting my personal products (like lotions, deodorants, and shampoo), as well as putting in the diffuser in my home or car to keep me calm and relaxed.  Besides just enjoying the aroma of lavender though, I like to use the dried flowers in my desserts once and a while. It is heavenly when paired with citrus, chocolate or vanilla.  I used to make shortbread quite a lot before I went vegan, and one of the ones I made was a  lavender vanilla shortbread that was really delicious.  So I decided last weekend that I needed to recreate it. I hadn’t made any sort of shortbread in years as of last weekend and I don’t know why because shortbread is damn delicious.  It may be simple with few ingredients but I love the buttery texture.  So it was about time I got on making it again!

    I had all of the ingredients I wanted to use on hand so it was perfect!  For the dough, I used a combination of organic whole wheat pastry flour and tapoica flour.  Why tapoica flour?  Well it works similarly to cornstarch to lighten up the dough and make it more tender and I happened to have some on hand. But if you don’t have any on hand you could substitute cornstarch.  For the fat in the recipe, I used a combination of coconut oil and avocado oil.  They are both pretty neutral oils, and when combined they have a buttery flavor and give a rich texture to baked goods.  A little maple sugar, a dash of sea salt, some lavender and vanilla and the dough was delicious. Yes, I always have to eat some of my cookie dough before baking it!

    I could have just baked the shortbread in one big square in a pan and scored it, but I decided that it would be cuter and more fun to cut it out into little hearts instead. So I made little hearts, popped them in the oven at a low temperature (sine shortbread is delicate and you don’t want it too brown). They smelled heavenly while baking!

    They were lovely as they were, but since I like to dress up cookies, I dipped them in dark chocolate and sprinkled some with lavender and some with sprinkles. They turned out lovely, but more importantly they turned out delicious.  Melt in your mouth, rich and buttery with a hint of lavender and vanilla, the smooth dark chocolate the perfect partner for it all. These are the perfect thing to bake on a chilly Winter day when you don’t feel like going outside!

    Vegan Lavender Vanilla Shortbread Cookies 
    Makes about 16

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup tapioca flour**
    • 1/4 cup plus 2 Tbsp maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup melted coconut oil
    • 1/4 cup plus 2 Tbsp avocado oil (or other neutral oil liquid at cool temperatures)
    • 1 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 Tbsp organic dried lavender flowers

    Decoration:

    • 1 cup vegan dark chocolate chips or vegan dark chocolate chunks
    • vegan sprinkles or dried lavender flowers

     

    Instructions:

    1. Preheat the oven to 300F degrees, and line a baking sheet with parchment.
    2. To make the dough, mix all ingredients together in a bowl until combined and smooth (it may be slightly crumbly, and that is ok, just squeeze it back together), then place on a piece of parchment paper and roll out 1/4 inch thick.  Cut into shapes with a medium sized cookie cutter (I used a heart shape) and place them onto the prepared pan. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used.  Place the cut shapes on the pan into the freezer to chill for 10 minutes before baking.
    3. Place the pan in the oven and bake for 20-25 minutes or until set and just barely beginning to brown at the edge.
    4. Remove the pan from the oven and let cool completely on a rack.
    5. Melt the dark chocolate in the top of a double boiler.
    6. Dip each cookie into the dark chocolate partially then set on a parchment lined tray.
    7. Sprinkle the dipped part of the cookies with dried lavender flowers or sprinkles.
    8. Let the chocolate set (or pop into the freezer for about 10 minutes until it sets).
    9. Enjoy!  Store any leftover cookies in an airtight container in the refrigerator or freezer.

     

    *If you wanted to make these gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour instead of the pastry flour.

    **If you do not have tapioca flour you can substitute cornstarch.

  • Vegan Birthday Cake Popcorn

    Vegan Birthday Cake Popcorn

    Nothing compares to vanilla Birthday cake as far as I am concerned.  I used to love the boxed funfetti cake mix stuff when I was little, until I started baking my own desserts but then nothing compared to the home made.  I went through a phase in  my early twenties when I baked quite a few vanilla cakes.  The most delicious of which was for an ex boyfriend (boyfriend at the time), a 4 layer beautiful vanilla birthday cake with a vanilla buttercream frosting that took me a really long time to decorate.  I was so proud of that cake!  It was the best tasting cake I had made up to that point, and I used a fancy recipe from Rose Levy Beranbaum’s Cake Bible.  It tasted amazing.  But when my ex boyfriend tasted it all he could say was “This doesn’t taste like the cake from the grocery store.  I think I like that better.”  There is a reason he is an ex boyfriend haha.  That cake was bomb, and he just didn’t appreciate the real ingredients.  I think that was the last non-vegan vanilla cake I made because I didn’t make any vanilla for a while after that.  But as you know, I still love a good vanilla cake, hence the name of my blog.  I also love making vanilla cake flavored things.  So when I saw some birthday cake popcorn for sale at a store recently I said to myself, I have to make some.  I knew Eric would enjoy it as well since he is obsessed with popcorn so I made a big batch.

    It was easy to make.  First I just needed a base that tasted like vanilla cake batter.  I accomplished this with a mixture of cashew butter and coconut butter sweetened with a bit of maple syrup, some vanilla of course, and then a little almond extract.  I know this is a vanilla cake, but both my Grandma and my Mom would always add a little almond extract along with the vanilla when making a vanilla cake or vanilla sugar cookies (and the frosting).  It just gave it that something extra that made it taste special.  The mixture I made did taste just like cake batter! It was even better once I mixed it with the popcorn!

    I then had to add sprinkles to make it pretty.  Because it wouldn’t be birthday cake popcorn without some celebratory flair!  I know, it isn’t anyone’s birthday, but why not enjoy some birthday cake any time you want?!  It was super delicious!  It tasted like vanilla birthday cake complete with sprinkles and all, but with the delicious crunch of popcorn plus a hint of sea salt.  Totally crave worthy, but I am always a sucker for a salty, sweet and crunchy combination! If you love vanilla cake as much as I do, give this a try!  It is way better than the gourmet popcorn you can buy at the store.

    Vegan Birthday Cake Popcorn
    Makes 8 cups

    Ingredients:

    • 1/3 cup raw cashew butter
    • 1/3 cup coconut butter, warmed to liquid
    • 1 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1/4 cup maple syrup (or to taste)
    • 8 cups plain popcorn
    • 1/3 cup vegan sprinkles

     

    Instructions:

    • To make the coating, whisk together all ingredients but the sprinkles until smooth, then pour over the popcorn in a large bowl.
    • Toss together until all of the popcorn is coated, and spread out on a parchment lined sheet pan.  Sprinkle with the sprinkles distributing them evenly.
    • Place the pan in the freezer for 15 min until the coating is hard.  Enjoy!
  • Vegan Almond Poppy Seed Cake

    Vegan Almond Poppy Seed Cake

    Did you know there is such a thing as poppy seed butter?  Well I certainly didn’t until it popped up in my Facebook news feed from Raw Guru!  I was intrigued, and I really wanted to try some!  So, I was super excited when it was included in a box of goodies that they sent me last week!  I immediately decided that I wanted to include it in a delicious cake.  I have always been a fan of poppy seed cakes, especially those that include almond extract too, so that is exactly what I made!  The poppy seed butter has a smooth, rich texture, a beautiful black color and it tastes unlike any nut or seed butter I have ever tried. I was going back and forth between a layer cake and a coffee cake to include it in, but I finally decided on the layer cake, since I haven’t made one in a long time and I love the process.  Plus I was in a frosting mood.

    For the cake portion, I used a vanilla cake batter that I normally use with avocado oil to keep it moist and maple sugar to sweeten it.  This one is not gluten free, because I used whole wheat pastry flour, which is what I prefer right now, but if you wanted to make it gluten free you could use 1 cup Bob’s Red Mill gluten free all purpose baking flour and 3/4 cup tapioca flour subbed for the whole wheat pastry flour.  It will work just as well.  The batter is sweet, and tastes just like I remember birthday cake batter tasting when I was little and my Grandma let me lick the bowl.  I added a touch of almond extract as well, because I love it with poppy seeds.  I also whisked in a good amount of the poppy seed butter into the cake batter. It tasted sooo good!  I couldn’t wait to see what it turned out like.  My kitchen smelled amazing as it was baking!

    Once the cakes were all cooled, I made some cream cheese style vanilla almond frosting, and a little bit of poppy seed filling with more of the butter to include in the center of the cake.  I was so excited to try it!  I mean, I had been sampling bits of all of it while I made it, but once it is all together you get the full affect!  The cake was soft, sweet, moist and rich thanks to the poppy seeds, and the fluffy frosting was perfect with it!  If you are a poppy seed fan, definitely get yourself some Dastony poppy seed butter from the Raw Guru Website!

    Vegan Almond Poppy Seed Cake
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 3/4 cup organic whole wheat pastry flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup maple sugar or coconut sugar
    • 1/4 cup maple syrup
    • 1/2 cup avocado oil
    • 1 1/4 cups light coconut milk (at room temperature)
    • 1/2 cup Dastony poppy seed butter
    • 2 tsp pure vanilla extract
    • 2 Tbsp lemon juice

     

     

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 3/4 cup raw cashew butter
    • 1/3 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
    • 1 tsp lemon juice
    • 3/4 cup Dastony coconut butter (NOT OIL), warmed to liquid

     

    Filling:

    • 1/3 cup Dastony poppy seed butter
    • 2 Tbsp full fat coconut milk (or  coconut cream, the thick part from the top of the can)
    • 3 Tbsp maple syrup
    • 1 tsp pure vanilla extract

     

    Garnish:

    • black poppy seeds

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two 6-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick
    3. .Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk maple syrup, oil, coconut milk, poppy seed butter and vanilla and almond extracts together in small bowl to blend well, then whisk into the flour mixture until well blended.  Whisk in lemon juice until bubbles form.
    5. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 40 minutes until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Let the cakes cool completely in the pan, then chill in the refrigerator until cold, and slice each cake in half horizontally so that you have 4 layers (very carefully as it is delicate). Separate the layers with parchment and place in the freezer until you are ready to frost the cake.
    7. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    8. Meanwhile, to make the poppy seed filling, whisk all ingredients together until smooth.
    9. To assemble the cake, put one cake layer on a plate (using the parchment to assist you), and spread 1/3 of the filling over it, followed by some of the frosting (about 1/4 cup). Top with another cake layer, then repeat, then another cake layer and repeat, followed by the last cake layer.  Spread the frosting over the top and down the sides of the cake.
    10. Sprinkle with poppy seeds, then chill for an hour at least in the refrigerator.
    11. Enjoy!  Keep cake refrigerated when not serving.

     

     

  • Vegan Blueberry Vanilla White Chocolate Popcorn

    Vegan Blueberry Vanilla White Chocolate Popcorn

    Usually every weekend I make a dessert, like a cake, or pie or cheesecake or something. But this weekend I decided to make a sweet popcorn instead for dessert because that is what I was craving.  Is that weird?   I like to make gourmet type popcorn, like the kind that you can buy at the mall in all sorts of different flavors, only mine do not contain any artificial colors, flavors, or refined sugars.  No matter which kind I make, it is really good 99% of the time.  I luckily have yet to have a popcorn making fail.  Popcorn is something that always makes me hungry when I smell it.  Like at the movie theater.  I never buy any there, I usually just smuggle some of my own in because it costs an arm and a leg there and isn’t healthy (plus might contain animal products).  But if I don’t have any popcorn with me, it makes me hungry smelling it and I usually have to go home and make some.  Cleaver whoever first decided that movies went with popcorn, and that they should sell it at the theater.  Anyways back to those popcorn flavors.  I sometimes go savory and make something like Vegan Bacon Cheddar, but I love the sweet flavors the most like my Dark Chocolate Sea Salt Popcorn or Raspberry Ghost Pepper Caramel Corn. You get a sweet and salty effect (because I add a bit of sea salt too), plus the crunch of popcorn is so satisfying.

    This time I decided to make blueberry vanilla white chocolate.  You may wonder how I added blueberries to popcorn without it getting soggy. Well, I used freeze dried ones, because they are packed with loads of blueberry flavor without the moisture of fresh berries.  I often times use them in things like coconut whipped cream, frosting, or raw chocolates for color. I made my own white chocolate coating for this, with the same ingredients I use to make actual vegan white chocolates, cacao butter, cashew butter, coconut butter, and maple syrup just in different proportions so that it coats the popcorn better. I added in plenty of vanilla, my favorite flavor, and it was heavenly, even in melted form!  I had whipped up a big batch of popcorn in my Whirly pop the day before, so this was a really quick and easy to make recipe!

    It was so good!  Crave worthy, that sweet vanilla white chocolate, a hint of sea salt and the flavorful berries!  I could not stop sampling, and half the pan was gone before I knew it.  I had to save some though, because I wanted to share it with Eric, who is an even bigger popcorn lover than me.  Skip buying store bought gourmet popcorn and whip up a batch of this for yourself!

     

    Vegan Blueberry Vanilla White Chocolate Popcorn
    Makes 8 cups

    White Chocolate:

    • 1/4 cup cacao butter, melted
    • 2 Tbsp raw cashew butter
    • 1/4 cup coconut butter, warmed to liquid
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • 8 cups plain popcorn
    • 1 cup organic freeze dried blueberries, crushed

     

    Instructions:

    • To make the white chocolate, whisk together all ingredients until smooth, then pour over the popcorn in a large bowl, and add the blueberries.
    • Toss together until all of the popcorn is coated, and the berries are evenly distributed.
    • Allow to cool until the white chocolate dries (I put it in the freezer for 15 min).  Enjoy!
  • Blueberry Vanilla Almond Butter

    Blueberry Vanilla Almond Butter

    It is no secret that I love nut butters of any kind.  I am always including them in recipes (especially peanut butter but I love them all), and at any given time I probably have at least 8 different kinds in my pantry.  Almond, peanut, pecan, cashew, walnut, and coconut butter are all staples, but I like to have some gourmet varieties as well for snacking.  You know, like more than sea salt and nuts in them, or a mixed nut butter.  Sometimes for a simple desert or snack when I am craving something sweet, I eat it with fruit or just with a spoon. There is no shame in eating nut butter with a spoon, I do it all the time!  Well, this week I decided to make another new gourmet nut butter.  When I say gourmet, I mean something that would be in a fancy store with delicious things added in and might be a bit spendy just for one jar.   Well, I never usually buy those, I just get ideas from them, and make them at home later.  Because most commercial brands have refined sugars and maybe flavors that are artificial.  So I have fun in my kitchen with my own versions!

    The one I made this time was with blueberries.  I thought about making a blueberry cashew butter, but I was more in the mood for almonds, so I went with almond butter. Blueberries and almonds are a heavenly combination!  This is really simple to make if you have a high speed blender.  You just blend almonds, then add in freeze dried blueberries,  maple sugar, sea salt and vanilla.  That simple!  I used raw almonds because toasted would hide the blueberry flavor too much and overpower it.  Also, the reason I use freeze dried blueberries instead of just regular dried ones is that they blend up smooth and don’t gum up your blender.  The maple sugar gives the nut butter a hint of maple which is perfect with the other flavors.

    This stuff was so good I could not stop sampling it as I was putting it into the jar.  I probably ate like half a cup.  I know, I know, that is too much nut butter for one sitting, but it was so good!  It tastes like sweet summer blueberries with the luscious texture of almond butter with a light vanilla scent. Sooo good! Next time you are craving some really good gourmet nut butter, skip the stuff at the store and make some at home!  Note, you could make this in a high speed food processor but it will take much more time and will not be as smooth.

    Blueberry Vanilla Almond Butter
    Makes about 2 1/2 cups

    Ingredients:

    • 3 1/2 cups raw almonds
    • 2 cups freeze dried blueberries
    • 1/3 cup maple sugar
    • seeds of one vanilla bean
    • 1/4 tsp sea salt

     

    Instructions:

    1. In a high speed blender, blend the almonds at high speed, using the tamper to press them into the blades until they are smooth.
    2. Add the remaining ingredients, and blend until smooth.
    3. Scrape into a jar.
    4. Store in a jar in the fridge, keeps for 1 month.

     

  • Vegan Raspberry Swirled Vanilla Cheesecake (Nut Free)

    Vegan Raspberry Swirled Vanilla Cheesecake (Nut Free)

    I have probably made over 200 cheesecakes since I started to love them at a young age.  I enjoyed them as a kid, but I never ate them very often because they were for special occasions in my family.  Then by the time I was in college, I was buying a slice at a local co-op bakery every weekend as a treat after my cross country races as a treat because they were so good.  I was hooked.  But then I thought to  myself, I like to bake.  Why not make my own?  So I did, and the weekend tradition was baking a cheesecake.  My cheesecakes were the best I had ever had too and I loved that I could make whatever flavor I felt like at the time.  Then I decided to go vegan and I thought I would never enjoy it again.   Boy was I wrong though.  One of my friends asked me to make him a raw cheesecake, and I was skeptical that it would be as good as the dairy ones I was used to in the past.  But it turned out amazing!  I started making cheesecakes again, and I was in love with vegan cheesecake.  In fact I have over 150 recipes for cheesecake in various forms on my blog, all of which are vegan.  So that just tells you how much I have to have it  in my life.  I don’t make it every weekend now, because I try to branch out and make other fabulous things like regular cakes and pies.  But when I do make it, I get pretty excited.  I have been wanting to make a nut free cheesecake for a while now, since before the Holidays and I finally got a chance last weekend.

    I do have some other nut free cheesecakes on my blog, and they are super delicious but they are raw cheesecakes and require the cracking open of coconuts.  Which I know not all of you want to do, and those darn coconuts can get spendy.  You need about 4 per cake and it is a lot of work.  So, I wanted to come up with a different nut free cheesecake base.  I came up with chickpeas and canned coconut milk.  Ok, I know it sounds like a weird and disgusting combination but trust me on this one.  Chickpeas work wonders in creating a silky smooth texture if you have a high speed blender.  I actually got the idea when I was making dessert hummus.  And, I have used chickpeas in an ice cream cake before so I knew it would work.  You can not taste them at all, and in fact, when mixed with the coconut milk, coconut butter, maple syrup and vanilla it tastes just like delicious vanilla cream.  I thought about making a plain vanilla cheesecake and just topping it off with berries, but instead I decided to swirl the berries in.

    Because then you get delicious hidden bites of berries throughout the cake.  I used a raspberry jam this time, because it is Winter here and fresh berries are super expensive.  Plus, Eric’s Dad gave us some of the best tasting raspberry jam ever and I wanted to use it in something special like this cake.  I just made a simple oat coconut date crust as a base for the cake and it was perfect!  The cheesecake turned out so good you would not even know it was vegan or had chickpeas in it.  The tart raspberry was the perfect partner for the sweet luscious vanilla scented creamy cheesecake!  The best part about this cake is it doesn’t require baking and it is relatively easy if you have a high speed blender.  So, if you are in the mood for cheesecake, give this baby a try!

    Vegan Raspberry Swirled Vanilla Cheesecake (Nut Free)
    Makes one 8 inch cake

    Crust:

    • 1/2 cup finely shredded coconut
    • 1/2 cup gluten free organic rolled oats
    • 1/2 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/4 tsp sea salt

     

    Filling:

     

    Instructions:

    1. Oil an 8 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients but the jam in a high speed blender or food processor and blend until smooth.
    4. Pour the 1/3 of filling over the prepared crust, then drop 1/4 cup of the jam over that by the tsp spreading it out so you have even little circles of it.  Swirl with a knife. Pour half the remaining filling over that, then another 1/4 cup of jam, dropping it in the same manor you did with the last 1/4 cup.  Pour the last 1/3 of the filling over that, and repeat with the jam, swirling it to make the top pretty.
    5. Place cheesecake in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
    6. Remove from the freezer, un-mold, and enjoy!  Store any leftover cake in the refrigerator.

     

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick.

    **Make sure your jam is vegan and does not contain gelatin.  If your jam is too thick to be swirled into the cake with a knife, add a little water to it until it is.  Alternatively, if you do not want to use jam, you can make your own raspberry puree with 1 1/2 cups fresh or frozen (thawed and drained) raspberries, and 1 Tbsp maple syrup, blended in the blender.

  • Vegan Vanilla Sprinkles Cupcakes 

    Vegan Vanilla Sprinkles Cupcakes 

    Sprinkles have always made me smile. On cupcakes, on doughnuts, on cookies…they are just so adorable and when I was little the little colored balls caught my attention every time. They were a must for most of my Birthday cakes growing up, and I remember begging my Dad to buy me and my friend a funfetti cake mix complete with sprinkles for the top of the cake to that we later baked. It didn’t taste as good as it looked because it was from a box, but we had fun with it.  As an adult I haven’t used them much because I don’t like to use artificial color in things and I kind of missed them.  But, the other day when I was shopping after work, I was walking through the baking aisle, and some natural colored sprinkles caught my eye.  They were vegan too!  So, I had to buy them.  Yes, they have sugar in them, but I figure it is such a minor amount if you just sprinkle a small bit on top of your cake or cupcakes.  I was super excited, this called for some cupcake baking. Even though my blog is called “Fragrant Vanilla Cake”, I did not have a vanilla cupcake recipe on it.  That is, until now.  I decided that it was about time I made one with the sprinkles and all to inspire me.

    Most of the cakes I have made recently are date sweetened, but for this one I decided to use xylitol because it tastes like sugar in cakes and leaves the batter a pale color, not making it brown like say a coconut or maple sugar would.  I wanted these to taste and look as close to classic vanilla cupcakes as possible.  If you are not a fan of xylitol though, see my note at the bottom on replacements. Anyways, the vanilla batter tasted heavenly before I even baked it.  Just like the classic cake batter I remember licking from the bowl when I was little that was leftover.  They baked up nicely, and as they cooled I went to work making the frosting.  I wanted it to be luscious, fluffy and sweet, so I went with a vegan faux cream cheese frosting.  The mixture of coconut milk and cashew butter is what gives it that crave worthy flavor and texture.

    I tinted it pink, because why not make these super cute and girly?  But if you hate pink or something feel free to tint them another color.  For green you could use matcha powder, or for yellow, some turmeric (just go light on it, because you don’t want to taste it). I felt kind of like a little kid decorating them.  Like when I used to decorate cookies with my Grandma and frost and sprinkle them with sugar or candy balls. They turned out delicious!  Sweet, and aromatic with vanilla, the fluffy frosting the perfect thing to top them off with!  If you are craving classic vanilla cupcakes, give these a try!

    Vegan Vanilla Sprinkles Cupcakes 
    Makes about 10 cupcakes

    Ingredients:

     

    Cake:

     

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp lemon juice
    • 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid
    • 1 Tbsp beet powder or a few tsp natural vegan red food coloring

     

    For Topping:

     

    Instructions:

    1. Preheat the oven to 375 degrees and position rack in center of oven.
    2. Line 10 cupcake tins with paper or foil liners.
    3. Whisk flour, baking soda, sea salt, and xylitol in a large bowl to blend well.
    4. Whisk oil , coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Transfer cake batter to prepared muffin tins and until tester inserted into center comes out clean, about 12-15 minutes (but do not over-bake, or the cakes will be dry).
    6. Remove from the oven and allow cupcakes to cool completely.
    7. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about one hour.
    8. Spread the frosting over the cupcakes, and sprinkle with the sprinkles.

     

    *The reason I used xylitol for this cake was to keep it pale in color.  If you do not care for xylitol, use 1 cup coconut sugar or 1 cup maple sugar instead, just keep in  mind you will get a darker color cake.

    *Do not feed this cake to dogs, xylitol is toxic to them.

    *If you wish to make a non-vegan cake, regular all purpose flour will work as well, or whole wheat pastry flour.

     

  • Vegan Strawberry Shortcake Poke Cake

    Vegan Strawberry Shortcake Poke Cake

    I have seen poke cakes on Pinterest and Facebook but I have never actually made one or tried one myself.  Probably since most of them are made from boxed mixes and jello or already prepared ingredients and I prefer to do things myself.  But I decided last weekend to make one, since I had lots of strawberries on hand and I couldn’t imagine a lovelier way to serve them than soaked into a sponge type cake with whipped cream on top.  Almost like a giant strawberry shortcake, but better. There is nothing better than picking up a large container of fresh organic strawberries at the Farmer’s Market or store.  The local ones are the best.  Berries are one of the things I look forward to every year in the Summer because here in Minnesota we don’t grow them year round, and although they are available year round at the store, they just don’t taste as good when out of season you know?  So when they are in season, I consider them special and I love to use them in special desserts.

    For this cake, I wanted just a classic vanilla cake for the base.  I make a lot of date sweetened cakes (as I am sure a lot of you that follow my recipes have noticed), but that wouldn’t do for this one because they make for a darker brown cake.  I wanted it to be lightly colored.  So, I used xylitol for the sweetener and the cake came out a lovely light shade just like classic vanilla cake.  It smelled amazing while baking I might add.  It reminded me of the vanilla boxed cake mixes I used to beg my Dad to let me make when I was younger that always smelled amazing (yes, I used to make those a long time ago, don’t judge).  It was funny, I felt so grown up even though I was using a boxed mix and canned frosting.  No canned frosting or mixes today though. Just delicious home made vanilla cake.

    I made a slightly thickened strawberry sauce to pour over the cake after poking holes in it and and let it soak in.  I knew this was going to be good!  I topped it off with a creamy sweet whipped coconut cream, and it was lovely.  It tasted just like the vanilla cake I remember as a kid.  It was like strawberry shortcake but even better. If you have some fresh strawberries on hand, give this cake a try!  It is best in the Summer when the berries taste amazing.

    Vegan Strawberry Shortcake Poke Cake
    Makes 1 9 inch cake

    Ingredients:

    1 9 inch cake pan

    Cake:

    • 1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    • 3/4 cup granulated xylitol*
    • 1/2 cup avocado oil or virgin coconut oil, warmed to liquid
    • 1 cup light coconut milk (at room temperature)
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp cider vinegar

    Strawberry Puree:

    • 2 cups organic strawberries
    • 2 Tbsp maple syrup
    • pinch sea salt
    • 2 tsp arrowroot starch dissolved in 1 Tbsp lemon juice

    Coconut whipped cream:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid

    Organic strawberries for garnish

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Line a nine-inch-diameter spring form cake pan with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick.
      Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    3. Whisk oil , coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    4. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    5. Use chopsticks to poke holes in it one inch apart from each other, and not too close to the edge of the cake.
    6. To make the strawberry puree, blend all ingredients in a blender until smooth, then pour into a small sauce pan and bring to a simmer. Once it is simmering, add the arrowroot starch mixture and whisk until it thickens.  Remove from heat, and pour evenly over the cake.
    7. Place the cake in the refrigerator, and allow to cool completely.
    8. For the whipped cream, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    9. Spread the whipped cream over the top of the cake.
    10. Garnish with fresh strawberries, and serve!

    *The reason I used xylitol for this cake was to keep it pale in color.  If you do not care for xylitol, use 1 cup coconut sugar or 1 cup maple sugar instead, just keep in  mind you will get a darker color cake.

    *Do not feed this cake to dogs, xylitol is toxic to them.

  • Vegan Blackberry Vanilla Cream Tart

    Vegan Blackberry Vanilla Cream Tart

    My Mom used to make these amazing fruit tarts with a cream cheese filling and fresh fruit topping, usually berries in the Summer.  They were so delicious!  I think that was one of my favorite desserts growing up, and I would never turn one down.  Not that I ever turned down a dessert.  But berries and vanilla cream are my favorite. My Mom was always good at making desserts.  She asked me recently if I have ever made a veganized version of those fruit tarts, and I haven’t so I decided that I needed to make one for Mother’s Day weekend.  Because she loved them as well, and I thought it would be the perfect thing to share.

    She usually used raspberries on hers, or a mix of fruit, but I went for the blackberries because they were on sale for a good price and they looked beautiful!  I knew they would be perfect to top off the tart.  For the filling, I made a vanilla cheesecake cream with a mixture of coconut milk and cashew butter and it was luscious.  Like, you could eat the whole bowl with a spoon if you weren’t careful.  I decided to add a vanilla bean as well, since this was a special occasion.  I love little flecks of vanilla bean in my desserts!  I made a simple no bake coconut oat crust, because I didn’t want to heat up the oven and it was delicious.   Plus, my Mom and I both have a love for oats in recipes.

    Once it was all assembled, it was simply heavenly!  The perfect Mother’s Day dessert, and since Summer is coming, it is the season to make it!  No oven required is a plus, and it is pretty easy to make.  My Mom loved it as well, which is what really mattered this time.  I hope you all had a wonderful Mother’s Day!

    Vegan Blackberry Vanilla Cream Tart 
    Makes one 8 inch tart

    1 8 inch removable bottom tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup gluten free organic rolled oats
    • 2 Tbsp organic almond butter
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

    Filling:

    • 1 1 15 oz can full fat organic coconut milk
    • 1/2 cup raw cashew butter
    • 1/3 cup maple syrup
    • seeds of one vanilla bean, or 2 tsp pure vanilla extract
    • 3/4 cup coconut butter (NOT oil), warmed to liquid

    For assembly:

    • 2 cups fresh blackberries

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 8 inch removable bottom tart pan greased with coconut oil.
    3. For the filling, combine all ingredients in a high speed blender until smooth.
    4. Pour the filling over the crust and spread evenly.
    5. Place in the refrigerator to chill for about 30 minutes, then top with the fresh blackberries and place back in the refrigerator to firm up completely (about 2-3 hours depending on how warm it has gotten).  This works if you let it sit overnight in the refrigerator as well, just be sure to cover it so it doesn’t dry out.
    6. Enjoy!
    7. Tart keeps refrigerated for 1 week in a container.

     

  • Vegan Vanilla Berry Cake with “Cream Cheese” Frosting

    Vegan Vanilla Berry Cake with “Cream Cheese” Frosting

    Since it is the week of the Fourth, I thought it would be appropriate to make a festive cake!  When I was little, my Mom would always make festive 4th of July desserts with fresh berries, and I guess I like to keep that tradition going.  She was a sheet pan kind of cake maker, I am a layer cake maker.  But the similar flavors were all there with the cake I made.  She used to make a cream cheese cake with berries on top, and I made a vanilla layer cake with cream cheese frosting.  Well, faux cream cheese frosting, of course since I am vegan.  I have been buying berries by the bucketfulls, so I had plenty on hand for this cake.

    For the cake layers, I just used my favorite date sweetened vanilla cake recipe.  Why dates?  Well, they keep the cake moist and if you bake it just the right amount of time it is the perfect texture and you would swear it was a regular conventional cake and not a vegan fruit sweetened one.  I knew it would be the perfect pairing with the fresh berries and cream cheese frosting too, so that they were allowed to shine. Before I went vegan I was way into the cream cheese frosting.  It was my favorite because, it was like a way to get cheesecake and regular cake at the same time (since it reminded me of cheesecake).  So luckily I have come up with a vegan version of cream cheese frosting that I enjoy even more.

    Once the cake was all assembled, it was lovely.  I had been tasting the elements as I went separately, which is one of the perks of being the baker, but I wanted to try it all together.  I shared some with Eric, and we both thought it was amazing.  I gave some to my Mom as well and she said it tasted as good as if not better than traditional cake.  I would call this a win. And it ended up looking so festive and perfect for the 4th of July!  Of course my cake is gone and it is not the 4th yet, but it was good while it lasted.  I think this cake would be perfect for any Summer celebration. I hope you are all having a wonderful holiday weekend!

    Vegan Vanilla Berry Cake with “Cream Cheese” Frosting
    Makes 1 6 inch 3 layer cake

    3 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 1/4 cup raw raw almond butter
    • 2 tsp pure vanilla extract
    • 1 cup filtered water
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled (be sure to use a brand that is mostly cream, 3/4 of the can or so or it will not work in this recipe.  I like Thai Kitchen Brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp melted coconut butter (not oil, warmed to liquid)

     

    Filling/Topping:

    • 1 1/2 cups mixed fresh organic berries

     

    Instructions:

    1. Preheat the oven to 375F and position rack in center of oven. Line the bottoms of three 6-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    2. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water and additional 1 cup water, almond butter and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended.
    3. Whisk cider vinegar into the batter until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper.
    4. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    5. To assemble, place one cake layer on a plate, and spread about 3/4 cup frosting over that and press some of the berries into it. Place  another cake layer over that, then 3/4 cup more frosting and more berries then the last cake layer. Spread the remaining frosting on the top and down the sides of the cake. Decorate the top of the cake with berries.



  • Vegan Yellow Butter Cupcakes

    Vegan Yellow Butter Cupcakes

    Vegan Yellow Butter Cupcakes 1

    Looking back at my Grandma’s old cookbooks that I inherited, yellow butter cake seemed to be all the rage back in the day.  You can’t page through an old cookbook and not see photos of one, usually with some sort of rich chocolate frosting.  I admit I drooled over them when I was younger paging through the books, telling myself, someday I would make one.  Well, I never did.  I have been baking since I was about 17, but never any yellow butter cake once.  I made a classic marble cake for an old boyfriend’s Birthday one year and that was amazing, but he told me he liked the store bought ones better…needless to say he is not my boyfriend anymore.  That was the closest I got to yellow butter cake since it was loaded with eggs and butter (I was not vegan at the time).

    Vegan Yellow Butter Cupcakes 4

    So I had some aquafaba butter in my fridge leftover from something I had made last week, and the thought popped into my head…yellow butter cupcakes!  Yes, that sounded amazing and of course they would be vegan because I don’t bake any other way.  I chose cupcakes instead of a full cake because they are easier to share, and I like to switch off between the two.  I used the aquafaba butter in place of the usual oil in my vanilla cupcake recipe, and added coconut milk for the liquid.  These are not diet cupcakes. They are rich, and fit for a celebration!

    Vegan Yellow Butter Cupcakes 2

    Which is why I decided to frost them with some colorful pink and green frosting.  It was a coconut milk based “buttercream”.  Well it tasted like buttercream at least, so delicious!  When biting into one of these cupcakes, you would not know at all that they are vegan.  They were moist, light, and buttery.  Just as butter cake should be.  And the frosting was light and fluffy as well, like traditional buttercream.  I think these would be perfect for a Birthday celebration!  If you wanted to tint the frosting other colors naturally you could use turmeric for yellow, or carrot juice for orange.  Of course you need not wait for a Birthday to make these, one needs no excuse for cupcakes!

    Vegan Yellow Butter Cupcakes 3

    Vegan Yellow Butter Cupcakes

    Makes 10 standard sized cupcakes

    Cake:

    1/2 cup aquafaba butter, softened
    1/2 cup granulated xylitol
    1 tsp pure vanilla extract
    1/2 cup thin coconut milk
    3/4 cup organic whole wheat pastry flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt

    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp melted coconut butter

    1/4 tsp beet powder
    1/4 tsp spinach powder

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk together the xylitol and the sugar in a large bowl, then whisk in the milk, and vanilla. Whisk flour, sugar, baking powder, baking soda, sea salt, into the wet mixture until just blended. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes). Divide between two bowls, and whisk the beet powder into one and the spinach powder into the other until uniform in color. Place in a pastry bag (spoon the two colors next to each other into the bag to create a duel color frosting) and pipe decoratively over the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
     Vegan Yellow Butter Cupcakes



  • Mini Vegan Neapolitan Cakes

    Mini Vegan Neapolitan Cakes

    Neopolitan Cake 5

    Last weekend I decided I wanted to make a pink cake.  But I didn’t have any fresh or frozen berries to make some sort of beautiful berry layer cake, or cheesecake, and I am trying to use what I have at home in my recipes to save money, so I had to think of something else.  After looking in the refrigerator, I did have dried berries, to make a beautiful pink frosting.  So I could have some berries in my cake after all. I ended up deciding on neapolitan layer cake.

    Neopolitan Cake 4

    I have run across them on Pinterest a few times, you know on those odd days where I have free time and I get lost there looking at ideas, and I have always wanted to make one.  This was the perfect opportunity to do so.  My second requirement for this cake other than it being pink and cake was that it be small.  Like for two people to enjoy small.  I had enjoyed a bit too many sweets over the rest of the weekend and I wanted something that I could enjoy in one serving and share the other half with a family member.

    Neopolitan Cake 1

    So, I made a mini Neapolitan cake. It had a layer of chocolate cake, a layer of vanilla cake, and berry frosting encasing them. Now, I know the classic combination is strawberry with the vanilla and chocolate but I used raspberry here because it was what I had.  Now before anyone goes yelling at me telling me I can’t call it Neapolitan, too bad, I already have and I am using creative license here haha.

    Neopolitan Cake 3

    Funny thing happened while making this cake too. I thought it was going all perfect, then I realized I forgot to include the leavening agents and they were already half way through baking so I had to start over.  So much for a quick baking project.  I am just telling you this, so you know I am human and I mess up too sometimes, and have to start over or try again.  So I made them again and they came out perfect.  I frosted them with the raspberry cream frosting that tasted heavenly (those dried raspberries are even more flavorful in frosting than fresh and they don’t make it so watery…something to remember in the future).  This cake turned out even more delicious than I imagined!  So if you are looking for a cute little cake to make for your small family, this is it!  It actually serves 4, but it served 2 in my family because we like cake.

    Neopolitan Cake

    Mini Vegan Neapolitan Cakes

    Makes 2 6 inch 2 layer cakes

    2 4 inch cake pans

    Cake:
    3/4 cup quinoa flour (or all purpose gluten free flour)
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the water reserved
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1/2 cup filtered water

    1 1/2 Tbsp cacao powder or unsweetened cocoa powder
    1 Tbsp apple cider vinegar

    Frosting:
    1 15 oz can organic full fat coconut milk
    2 Tbsp maple syrup
    1/2 cup organic freeze dried strawberries or raspberries
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Preheat the oven to 375F degrees and position rack in center of oven. Line the bottoms of two 4-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Divide the mixture evenly between 2 bowls, and whisk the cacao powder into one.

    Whisk 1 1/2 tsp of cider vinegar into each bowl of batter until bubbles form. Transfer cake batter to prepared pans (pour the chocolate batter into one, and the vanilla batter into the other) and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then slice each in half horizontally so you have 2 layers out of each.

    Meanwhile, to make the frosting, combine all ingredients in a high speed blender and blend until smooth.  Pour into a bowl, and set in the freezer for about 30-45 minutes (whisking every 15) until it reaches the thickness and consistency of thick whipped cream or buttercream frosting.
    To assemble, place one chocolate cake layer on a plate, and spread frosting 1/2 inch thick over it. Place a vanilla cake layer over that, then spread the frosting on the top and down the sides of the cake. Repeat with the other cake.



  • Mini Lucky Green Vegan Cupcakes

    Mini Lucky Green Vegan Cupcakes

    Lucky Green Cupcakes 4

    I felt like making cupcakes on my day off.  Because what could be better than baking cupcakes on your day off while relaxing and listening to good music?  I find it extremely relaxing to bake, and cupcakes are fun I was feeling pretty lucky.  In a good mood, and everything was going right.  While I was at it, I decided to make these lucky green cupcakes.  Since St. Patty’s day is coming up and all, and I am in the mood for all things green.  I am missing the green grass, so ready for the trees to have leaves again, and run in shorts.

    Lucky Green Cupcakes 3

    I thought about making these matcha cupcakes, but since I did not have any and did not want to run to the store, I went with what I had and made them vanilla mint.  Before I was vegan I made this fabulous green vanilla mint cake, and I thought I would make that in cupcake form.  Back then I was using regular fake food coloring, not knowing that it was bad, but this time I opted for natural spinach and it made my cupcakes a lovely hue of green.

    Lucky Green Cupcakes 2

    I frosted them with a fluffy vanilla mint frosting, and they were luscious.  Perfectly moist cake topped off with creamy frosting and scented of vanilla and mint. I topped them off with cute little chocolate shamrocks, because I had the time, and I was quite pleased with them.  These would be so cute to serve for St. Patrick’s Day! Anyone else looking forward to spring as much as I am?

    Lucky Green Cupcakes 1

    Mini Lucky Green Vegan Cupcakes (Mini Vegan Vanilla Mint Cupcakes)

    Makes 12 mini cupcakes

    Cake:
    3/4 cup all purpose gluten free flour
    1/2 cup granulated xylitol
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    1/2 cup packed spinach
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1/4 cup plus 2 Tbsp filtered water
    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1 handful baby spinach leaves
    1/2 cup plus 2 Tbsp melted coconut butter

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk flour, sugar, baking powder, baking soda, sea salt, in a large bowl to blend well. Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not overmix. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes).  Place in a pastry bag and pipe decoratively over the cupcakes or just spread over the tops of the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
    **I garnished the cupcakes with little chocolate shamrocks.  If you want to make those, pipe melted vegan dark chocolate into little shamrocks on a piece of parchment paper.  Place in the freezer until set, about 10 minutes, then carefully take off and place on top of the cupcakes.



  • Simple Vegan Vanilla Maple Sweet Corn Ice Cream

    Simple Vegan Vanilla Maple Sweet Corn Ice Cream

    I was given loads of fresh corn in my CSA box this week and I was trying to think of creative uses for it.  I love to just eat it raw and plain sometimes, and so does Eric.  The organic local varieties are so sweet and delicious without anything on them.  Because they are sweet, I like to use them in desserts sometimes.  I hadn’t made sweet corn ice cream in ages.  I had made a raw version a few years back which was a little more ingredients and complicated, but not a simple version with a coconut base.

    Sweet Corn Vanilla Ice Cream 2

    So I decided it was time to make that simple version.  No cracking coconuts, no nuts in this recipe, just good old organic canned coconut milk, the sweet corn, and some little additions of maple and vanilla to make it extra good.  Truth is, I was making this with a dessert I would be making later in the week in mind.  I love to serve cool ice cream with warm fruit desserts.  The combination makes me happy.

    Sweet Corn Vanilla Ice Cream 1

    This ice cream turned out sooo good!  Just the perfect amount of sweet, a light corn flavor with a hint of maple and vanilla.  Simply heavenly! If you think sweet corn in ice cream sounds weird…don’t knock it till you try it.  I can almost guarantee everyone will like this. It is sweet and simple on its own, but even better paired with fruit desserts like pie, cobbler and crisp.

    Sweet Corn Vanilla Ice Cream

    Simple Vegan Vanilla Sweet Corn Ice Cream

    Makes about 4 cups

    1 15 oz can full fat organic coconut milk

    2 cups organic sweet corn kernels

    seeds of one vanilla bean (or 2 tsp extract)

    1/4 tsp sea salt

    1/3 cup maple syrup (or to taste)

    1/2 tsp maple extract (optional)

    Combine all ingredients in a blender and blend until smooth.  Pour into an ice cream maker and process according to package directions. Once the ice cream has frozen, pour it into a freezer safe container with a lid, cover and freeze until firm enough to scoop (if it becomes too hard, let sit out 15 minutes before serving).



  • Simple Vegan Vanilla Bean Cake

    Simple Vegan Vanilla Bean Cake

    Vanilla Cake

    When Singing Dog Vanilla contacted me and asked if I would like to try their product, I was like heck yeah!  I use vanilla in almost every dessert I make, and it is one of my favorite flavors.  If I were asked to choose between chocolate and vanilla it would always be vanilla.  So, I was excited about the vanilla.  I have actually tried their extract once before, I had bought it at a local co op, and it was delicious.  But I had not tried their beans or vanilla paste which is what they sent me.  I love that their products are organic, non-GMO, and fair trade.  That was what caught my eye in the first place. Not only that, the products are good quality as well.  I have to say also, offer lots of interesting vanilla products you will not find everywhere else, like vanilla sea salt, coffees, teas, chapstick, and vanilla coconut sugar for sprinkling!

    Vanilla Cake 1

    The vanilla paste is the consistency of syrup and tastes wonderful in desserts.  The vanilla is super aromatic and fresh and when you open the package, you are instantly filled with joy (or at least I am, I love that scent and it makes me happy).  I decided that I wanted to use them in a dessert that featured vanilla.  And what more of a classic than vanilla cake?!  Sadly I have no baked plain vanilla cake recipe on this website…until this one. Weird I know, since I am Fragrant Vanilla Cake.  So I decided there needed to be one and this was the perfect time to make it.

    Vanilla Cake 2

    I wanted a single layer cake that was simple enough anyone could make it whether they were a good baker or not.  I love layer cakes, don’t get me wrong but I know some of you are intimidated by them and don’t care to get all fussy decorating. This is for you.  I made a simple gluten free vanilla cake, using aquafaba in place of the usual eggs (this was an experiment too, since I haven’t tried this with cake yet), and a nice dallop of the vanilla paste for excellent vanilla flavor.

    Vanilla Cake 3

    It smelled amazing while baking. That is one of my favorite smells, vanilla cake baking in the oven.  It reminds me of Birthdays.  Which is why I ended up putting candles on the finished cake.  I had the urge to.  It just seemed right.  For the frosting on the cake I used a coconut milk base that I usually use with the vanilla bean included.  The cake was wonderful, honestly one of the best vanilla cakes I have tasted. Obviously this is good quality vanilla!  If you are interested in trying Singing Dog Vanilla’s products, you can find them HERE. But, you can also enter to win them, since they have been kind enough to allow me to give away some vanilla beans, and a container of vanilla paste!  If you would like to win, please scroll to the bottom of the page and enter the giveaway!

      Vanilla Cake 5

    Simple Vegan Vanilla Bean Cake

    Makes one 8×8 inch square 1 layer cake

    Cake ingredients:

    1 3/4 cups all purpose gluten free flour

    1 tsp baking powder

    1 cup xylitol or coconut sugar*

    1/4 tsp sea salt

    1/2 cup coconut oil, warmed to liquid

    1 cup aquafaba at room temperature (the liquid from canned chickpeas)

    1 Tbsp Singing Dog Vanilla vanilla paste or vanilla extract

    Frosting:

    1 can full fat organic coconut milk, chilled for at least 1 day in the refrigerator

    1/4 cup maple syrup

    pinch sea salt

    seeds of one Singing Dog Vanilla vanilla bean

    1/3 cup plus 3 Tbsp coconut butter, warmed to liquid

    Preheat the oven to 350F degrees.  In a large bowl, whisk together the flour, sugar and salt until well combined.  Add the coconut oil, aquafaba, and vanilla and whisk until smooth and well combined. Pour the batter into a lined and oiled 8×8 inch square baking pan and place in the oven.  Bake  for 25-30 minutes until just set (you do not want to over bake). Let cool.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (you may not need this step if your frosting is already cold enough, but if it is not, this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
    When ready to frost, spread frosting over the cake. Cakes is best served at room temperature.
    Store any leftover cake in the refrigerator.
    *If you use the xylitol do not feed this cake to dogs, it is toxic to them like chocolate is.  Also, the xylitol makes for a white cake, the coconut sugar a brown cake.



    a Rafflecopter giveaway

  • Gluten Free Sugar Free Vegan Marble Cupcakes

    Gluten Free Sugar Free Vegan Marble Cupcakes

     

    Marble Cupcake

    Last weekend a reader sent me a message asking me to try and find her diabetic friendly cupcake recipe for her parents 50th wedding anniversary.  Since I didn’t have one to share with her at that time, and I am always up for a challenge, I decided to make some!  Marble cake is always a classic served at any sort of special occasion, pleasing both the chocolate and vanilla lovers, so I went with marble cupcakes.

    Marble Cupcake 1

    I have always loved marble.  I made my classic gluten free cake batter, which has a bit of applesauce in place of some of the oil to keep these moist and lower in fat (you can not tell it is there).  But in place of the usual coconut sugar, I used stevia.  To be honest, I did not know how stevia would react in these.  After all, you are taking out volume from the sugar.  And, although I love stevia and I often use it in my smoothies because I don’t want added sugar, it tends to sometimes have a funny after taste.  I was a little worried about that here, but I gave it a go anyhow and I was pleasantly surprised with delicious tasting cupcakes!

    Marble Cupcake 3

    I topped them off with some vanilla frosting made from coconut milk, and they were wonderful!  You could not tell that they were gluten free, dairy free, egg free and sugar free.  I could call these allergen free, because there was no nuts in them either.  Anyways, they tasted delicious!  I am happy I made this recipe, not only for the woman who asked me for the recipe to try, but if there are others out there who have specific dietary restrictions they need to follow.  I am always happy to be able to share recipes so people can still enjoy the things they love even when they have allergies or are on special diets.

    Marble Cupcake 6

    These would make wonderful Birthday cupcakes or cake in addition to being perfect for a wedding anniversary or other special occasion.  But if you want to make them now for no reason at all, but just to eat cupcakes, that is perfectly acceptable too in my book!

    Marble Cupcake 5

    Gluten Free Sugar Free Vegan Marble Cupcakes

    Makes 16 cupcakes
    Cake:
    1 3/4 cups all purpose gluten free flour*
    1  1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    2 tsp liquid stevia
    1/4 cup virgin coconut oil, warmed to liquid
    1/4 cup applesauce

    1 cup thin coconut milk or filtered water

    1 Tbsp pure vanilla extract

    2 Tbsp unsweetened cacao or cocoa powder

    2 Tbsp cider vinegar

    Frosting:
    2 cans organic Thai Kitchen full fat coconut milk, chilled
    1 tsp liquid stevia
    1/4 tsp sea salt
    1 Tbsp pure vanilla extract
    1/2 cup coconut butter, warmed to liquid

    Preheat the oven to 375 degrees and position rack in center of oven. Line 16 muffin tins with liners.

    Whisk flour, baking soda, and sea salt together in a large bowl to blend well.
    Whisk stevia, oil, applesauce, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Divide between 2 bowls, and whisk the cacao powder into own of them. Whisk 1 Tbsp cider vinegar into each bowl until bubbles form.
    Transfer batter to prepared tins, alternating between chocolate and vanilla spooning the batter by the Tbsp into the them. Place in the oven and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
    Cool cupcakes completely.

    Meanwhile, to make the frosting, combine all ingredients in a high speed blender or food processor and blend until smooth.  Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten).
    Whisk together syrup ingredients in a small bowl.
    When ready to frost, either spread the frosting over the cupcakes, or place it in a pastry bag and pipe it over them.
    *Note, if you do not want to make this recipe sugar free, you may use 1 cup coconut sugar in place of the stevia in the batter, and 1/4 cup coconut nectar or maple syrup in the frosting reducing the coconut butter by 2 Tbsp.
    *Note, if you wish to make a layer cake, bake the batter in 2 6 inch pans, baking for 30 minutes, and frost the cake as you would a 2 layer cake.
    Marble Cupcake 2
  • Raw Spring Sugar Cookies

    Raw Spring Sugar Cookies

     

    Sugar Cookies

    When I was in college, I used to love to make sugar cookies. You know, the ones you could decorate with all of the fun frostings.  I used my Grandma’s sugar cookie recipe, which was amazing, topped off with buttercream in all sorts of shades of eye popping colors.  Now gone are the days of me making refined sugar and bleached flour cookies with artificial dye frostings (I know, it sounds so appetizing when I put it that way, but just being honest).  But I am not missing those cookies, because I have made new recipes for sugar cookies that are just as delicious, including the one I am sharing with you today.

    Sugar Cookies 1

    These date sweetened babies are even better than my Grandma’s recipe (sorry Grandma, still love you, and you gave me a passion for creating delicious food which I appreciate).  Can I even call them sugar cookies if there is no sugar?  Well too bad I am going to because they taste like it.  The dough is freaking awesome, and being a cookie dough girl, I could eat it just in gobs right out of the food processor.  But that is not nearly as pretty as shaping it into cookies.

    Sugar Cookies 3

    So once the cookies were cut into pretty Spring shapes (I wanted an excuse to use my flower and butterfly cookie cutters), I topped them off with colorful coconut frosting.  No artificial colors here, just beet juice, spinach juice and carrot juice which make lovely colors!  Don’t worry, you can’t taste the veggies, just the sweet coconutty goodness. It was perfect with the sugar cookies!  Vanilla all the way though, just how I like them, and my Grandma would have been proud.  If you are a fan of sugar cookies, but not the refined sugar, these are meant for you!

    Sugar Cookies 2

    Raw Spring Sugar Cookies
    Makes 12

    2 cups finely shredded dried coconut
    1 cup raw gluten free sprouted oat flour
    1/4 cup ground flaxseed
    1 cup pitted, soft medjool dates (if they are not soft, soak them in water 30 minutes, and drain very well before using in recipe)
    1/4 tsp sea salt
    2 tsp pure vanilla extract
    3/4 cup raw coconut butter, warmed to liquid

    Vanilla Frosting:
    1/2 cup raw coconut butter, warmed to liquid
    1 heaping Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    1/3 cup filtered water and as needed
    1 tsp pure vanilla extract

    For color: about 1 tsp each carrot juice, spinach juice, beet juice

    In a high speed blender, buzz the coconut to fine flour (but not too long or you will get butter). Add to a food processor with the oat flour, flax seed, dates, sea salt, and process until well combined.  Add the vanilla, coconut butter, and process until smooth and dough like (if it seems too dry add a little more water 1 tsp at a time).

    Roll out the dough on a sheet of parchment paper 1/4 inch thick, and cut out with medium sized spring cookie cutters (if it is too warm, pop it in the freezer for a few minutes to make it easier to work with). Once the cookies are all cut out, place them in the freezer to chill for about 30 minutes.

    To make the vanilla frosting, whisk together all ingredients until smooth, adding a little filtered water as needed (it may seem clumpy at first, but it will smooth out, you want it to be the consistency to pipe over the cookies, so not too runny, not too thick). You can tint the frosting with the beet juice, carrot juice and spinach juice.  I divided mine into 3 bowls, and added the color.

    To decorate, place the frostings in small pastry bags, or  ziplock bags with the corner cut off and pipe decoratively over the cookies.  Let the frosting set (it will happen faster if you pop them in the freezer for about 5 minutes).  Store leftover cookies in a sealed container in the refrigerator.

    *Note, if you want these to be drier cookies, you can dehydrate them for 2-3 hours at 115F instead of chilling them.

  • Raw Vanilla Mint Shamrock Cookies

    Raw Vanilla Mint Shamrock Cookies

    Thin mints always get a lot of attention this time of the year.  And they are pretty delicious…but I couldn’t help but think what a white chocolate or vanilla thin mint would taste like?  You know, no actual dark chocolate involved.  I know, I know…to some I am sure that sounds absurd, no chocolate involved, but being that I am partial to vanilla, and often choose it over chocolate they sounded good to me.  Also, I am always up for things out of the ordinary.  So I got to work creating some vanilla thin mints last week.

    As long as I was making something mint, and St. Patrick’s Day is just around the corner, I thought why not tint them green and use my cute little shamrock cookie cutter that I have been waiting to use all year!  I used mostly the usual suspects in the dough for these babies, but I included one unusual ingredient, pumpkin seed butter.  Why pumpkin seed butter?  Well I have been loving it lately, it is nutritious, it is neutral and most importantly it is green!  So the cookies were naturally green and I added just a touch of matcha to make them a little darker.  I glazed them with a mixture of coconut butter and cacao butter which tasted like delicious white chocolate.

    They tasted like vanilla thin mints.  Just what I was looking for, and the best part is I made them bite sized, so I can have more.  At least that is how I think.  Or, maybe more to share if you make these and you are feeling generous! If you are more of a vanilla person like me, but love thin mints…you need to try making these little guys!

    Raw Vanilla Mint Shamrock Cookies

    Makes about 24 cookies

    3 cups finely shredded, dried coconut

    1 cup pumpkin seed butter 
    1 tsp matcha powder or spinach juice
    1/2 cup raw coconut nectar or maple syrup
    2 Tablespoon ground flax seed
    ¼ teaspoon salt
    1/4 cup plus 2 Tbsp filtered water

    Glaze:
    1/4 cup plus 2 Tbsp raw cacao butter, warmed to liquid
    2/3 cup raw coconut butter (not oil) warmed to liquid
    2 Tbsp coconut nectar or maple syrup
    1/2 tsp matcha powder or spinach juice
    1 tsp peppermint extract
    1 tsp pure vanilla extract
    In a high speed blender, buzz the coconut until fine like flour (about 15-30 seconds but not too long or you will get butter). Set aside.
    In a food processor, combine the pumpkin seed butter, nectar, flax seed and salt and water. Process until well combined. Add the reserved coconut flour, and blend until well combined and smooth.
    Roll out the dough on a sheet of parchment paper, and cut into little shamrocks (or whatever you like) with a tiny cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
    Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
    Meanwhile, whisk together the glaze ingredients, and dip the cookies into it, one by one (letting the excess drain off, I like to set them on a fork) and set on a parchment lined sheet pan.  Once they are all dipped, place in the freezer for about 10 minutes to set the glaze. Store cookies in the fridge.



  • Raw Marble Cake Batter Nut Butter

    Raw Marble Cake Batter Nut Butter

    I am always experimenting with new flavors of nut butters.  Sometimes I keep them simple and sometimes, I like to play it a little sweet and dessert like.  This is because I think the right sweet nut butter is wonderful drizzled over some bananas for dessert, or over a smoothie bowl as an extra treat with the other toppings.  I made Sugar Cookie Dough Butter and Brownie Batter Pecan Butter recently,  and I decided it was about time for some cake batter butter.  Not just cake batter butter though, marble cake batter butter.

    I used a macadamia base, which is my honest to God favorite nut butter because it is so rich and tastes amazing.  I added in a bit of raw cacao butter which made it taste like white chocolate for the vanilla portion.  I added some raw cacao powder to half, swirled it in a jar all pretty like, and was it ever pure deliciousness!  This is the type of thing you would be tempted to eat right out of the jar, it is that good.  Speaking of that, I once ate a whole jar of  Smucker’s Goober Grape peanut butter and jelly in a jar in high school.  I have self control now though thank God or this stuff would be gone.

    My favorite thing to do with this is to drizzle it over sliced bananas (I warm it in the dehydrator a little first, so it is runny).  It is sooo good! I was totally going to share some of this nut butter too, I had the intention, but I think it will never see pass through else’s lips but my own.  If you don’t want to splurge on macadamia nuts to make this, feel free to substitute cashews instead.

    Raw Marble Cake Batter Nut Butter
    Makes about 3 cups

    3 1/2 cups raw macadamia nuts, cashews or pine nuts
    1/4 cup raw cacao butter
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1/2 cup raw coconut sugar

    2 Tbsp cacao powder

    In a high speed blender, combine all ingredients but the cacao powder and blend until smooth, using the tamper to push the mixture down into the blades.  Remove half the mixture to a glass measuring cup with a spout.  Add the cacao butter back to the other half of the nut mixture in the blender and blend until well incorporated.  Pour the 2 nut mixtures alternating the two into a jar to create layers.

    *Note: this nut butter gets a little firm when refrigerated. Let it sit out if you would like it softer.

  • Raw Neapolitan Cheesecake, Blogaversary and a Giveaway!

    Raw Neapolitan Cheesecake, Blogaversary and a Giveaway!

    4 years ago today I posted my first recipe on this blog.  It was a red velvet cupcake recipe featuring beets, and it was not plant based at all because I had used cream cheese frosting and I had taken a single photo of the cupcakes with the worst lighting possible.  But I was proud of it.  I was sharing my recipes as I wanted to not just on Facebook, but on a blog.  Before I started blogging, blogs to me were something other professional people did.  Not just random people looking to share recipes with their friends like I was trying to do at that point.  So it felt like an accomplishment.

    That was after all what I started this blog for.  To simply share dessert recipes with friends.  So much has changed since then.  It has become more than that.  I still share recipes, but with way more people than I had originally imagined.  That is awesome.  It makes me happy that so many of you want to read my recipes!  I have changed my ways of eating as well.  I went from vegetarian to vegan to mostly raw recipes and including savory items as well with the occasional body care recipe.
    I figure why limit myself to just desserts, and I know others might like to enjoy what I am having for dinner as well.  I never thought I would have the audience I now have, and I am extremely grateful for each and every one of you who take the time to visit my blog and hear what I have to say or to find a recipe to try. Thank you so much for making my day by being here.

    Since it is my blogaversary, I thought I would make a delicious cake to celebrate!  A Raw Neapolitan Cheesecake to be exact.  Neapolitan ice cream reminds me of birthday parties as a kid for some reason, so I thought a neapolitan cake for my blog’s birthday would be appropriate.  I made a simple raw cheesecake with fresh organic strawberries for one layer, raw cacao powder for the next and vanilla bean for the other and it was delicious!  Simple to make as well, which I know you all appreciate. I think this might be a good recipe for Valentine’s Day as well since anything with strawberries and chocolate is welcome on that holiday (at least for me).

    Lastly, besides the delicious cake, to celebrate I am giving away a copy of my latest book “Fragrant Vanilla Cake: Sweet and Savory” to one lucky winner!  So scroll down to the bottom to enter!  Good luck to you all and thank you for allowing me to keep my blog going with all of your support!

    Raw Neapolitan Cheesecake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/3 cup raw cacao powder
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    1/2 cup fresh organic strawberries
    3 Tbsp raw cacao powder

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.

    Divide the mixture into 3 bowls.  Place one back into the blender and add the 1/2 cup strawberries. Blend until smooth, then pour back into the bowl.  Rinse out the blender. Add the second bowl back to the food processor and add the cacao powder.  Blend until smooth, and pour back into the bowl.

    To assemble the cake, pour the chocolate filling into the pan over the crust, reserving 2 Tbsp in the bowl and smooth out.  Then pour the vanilla filling over that smoothing out and reserving 2 Tbsp in the bowl.  Pour the strawberry filling over that, and smooth out.  Then drop the reserved fillings over that randomly by the 1/2 tsp, and swirl with a knife then a toothpick for smaller swirls.  Place in the freezer for about 4 hours to firm up. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.


    a Rafflecopter giveaway

  • Vegan Matcha White Chocolates

    Vegan Matcha White Chocolates

    I have a thing for matcha lately.  Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff.  Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor.  I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate.  Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly.  I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.

    I thought I would mold them into cute little hearts as well, since Valentine’s Day is just around the corner and they might make wonderful gifts (if they last that long with me around).  I admit the process of making these was a bit of an experiment and I was not sure how they would turn out.  The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it.  I had my fingers crossed this time. I used a mixture of  raw cacao butter and raw coconut butter plus a little cashew butter for the base, with maple syrup to sweeten.

    They were heavenly, and they melted on my tongue into sweet deliciousness.  I would not mind (would love) a box of these for Valentine’s Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them.  If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!

    Vegan Matcha White Chocolates
    Makes about 24 small chocolates

    Ingredients:

    • 1/3 cup raw cacao butter (2 oz)
    • 3 Tbsp raw cashew butter
    • 1/3 cup coconut butter
    • 1 tsp pure vanilla extract
    • 3 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • 1 tsp matcha powder

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the matcha into the white chocolate.
    3. Pour into chocolate heart molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
    4. Pop chocolate out of molds and enjoy!
    5. Store in an airtight container in the freezer for up to a few months.