Arugula Apple Salad celebrating Fall

Apple Arugula SaladIt is finally feeling like fall might be on its way in the Bay Area. After a sweltering heat wave last week cooler temperatures are welcome. I love the warm weather and long days of summer, but by the end of September heat waves (which happen every year) I’m ready for fall. To celebrate fall’s arrival I made my favorite Arugula Apple Salad. The sweet fall apples combined with peppery arugula and piquant dressing make this a great side salad for your favorite cooler weather dishes or soups.

Apple Arugula Salad

This salad and dressing is incredibly simple to make. There aren’t many ingredients in the salad itself, just apples, arugula and almonds, but they are full of flavor and texture.

I love the piquant flavor of the dressing that comes from the vinegar, lemon juice and Dijon mustard. I use olive oil as my oil of choice, but you can use walnut oil as well. If you use walnut oil substitute walnuts for the slivered almonds as well. I also use a 50/50 ratio of “vinegar” to oil. You can add an additional 1-2 Tablespoons of oil is you prefer a less piquant dressing.

Apple Arugula Salad


This is definitely a side salad and not a main dish. Here are a list of main dishes this salad pairs well with:

Main Dish Serving Suggestions

If you want to make the salad a bit heartier add baked or smoked tofu cubes. I have taken this salad to work with me for lunch and added tofu to make it more filling.

Apple Arugula Salad

Hope you give this Arugula Apple Salad a try. It is a great way to welcome fall!

Arugula Apple Salad
Fresh, crisp fall apples combine with peppery arugula and a piquant dressing for a delicious side salad.
  • SALAD:
  • 1 apple, thinly sliced
  • 4 cups arugula
  • ¼ cup slivered or sliced almonds
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon lemon juice
  • ⅓ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Place arugula, sliced apples and sliced almonds in a large bowl. Set aside.
  2. In a jar add all dressing ingredients. Shake until well combined.
  3. Pour half the dressing on salad. Toss and add more dressing as desired. Serve.
Add baked or smoked tofu cubes to make a heartier salad.


Meatless Monday: Lemon Herb Vegan Pasta Salad

Lemon Pasta SaladWe had a block party recently and I wanted to bring a pasta salad. I was going to make my hearty pasta salad with Field Roast, but it was hot out and I decided I wanted something a bit lighter and fresher. I came up with a vegan pasta salad with a lemon vinaigrette and lots of fresh herbs. The salad was a big hit. It can be a Meatless Monday lunch or light dinner. The leftovers are fantastic.

Lemon Pasta Salad

The salad is a mix of cooked and raw components. I sauteed 4 squash in a hot cast iron skillet. The idea is to get the outside crisp without turning the squash to mush. You could also use a hot grill if you like.

Lemon Pasta Salad

For the herbs I used mint and parsley. Basil would also be delicious here, but unfortunately my basil had gone bad before I had time to use it. If you are like my sister, who hates anything mint related, you can leave out the mint.

Use shallots or sliced green onions if raw onions are too intense for you.

Lemon Pasta Salad

Any small pasta will work in this salad. I used some cute little gnochetti that I found at the store. I love how the little pockets in the pasta held onto the dressing.

Lemon Pasta Salad

Lemon Herb Pasta Salad
A light, refreshing pasta salad filled with end-of-summer vegetables and herbs.
  • Salad
  • 4 small Squash (mix of zucchini and yellow squash)
  • 1 teaspoon olive oil
  • ¼ cup red onion, finely diced
  • ¼ cup sliced green olives
  • ¼ cup minced mint
  • ½ cup minced Italian parsley
  • 12 oz short pasta, cooked
  • Dressing
  • ¼ cup olive oil
  • 3 cloves garlic
  • 2 TB white wine vinegar
  • 1 TB lemon juice
  • 1 tsp lemon zest
  • 1 tsp dijon
  • ¾ tsp salt
  • ½ tsp pepper
  1. Slice squash lengthwise. Add oil to a cast iron skillet or large pan over medium high heat. Place slices of squash into pan. Heat for 2-3 minutes. Flip squash over and cook for an additional 2-3 minutes. Remove from pan. Squash should be browned on both sides. Chop squash into a large dice.
  2. DRESSING: In a small pan heat ¼ cup of olive oil over low heat. Add garlic and cook for 5 minutes. Do not brown, just warm, garlic. Add warmed garlic and oil to a large bowl. Add in white wine vinegar, lemon juice, lemon zest, Dijon mustard, salt and pepper. Stir together with a small whisk.
  3. In large bowl with the dressing add cooked squash, red onion, green olives, mint, parsley and cooked pasta. Toss with dressing. Start by adding half of the dressing, taste and add more as needed.


Vegan Sprinkle Cookies

Vegan Sprinkle CookiesLike most kids Trey loves sprinkles. He often sees treats in bakeries covered with sprinkles, but they are rarely vegan. I wanted to create soft vegan sprinkle cookies that look like some of those treats. I kept these soft since most of my other sugar cookie recipes make a crisp cookie designed for decorating.

Vegan Sprinkle Cookies

My great-aunts used to make soft sour cream cookies with sprinkles for us as kids and I was thrilled these vegan sprinkle cookies have a similar taste and texture.

Sprinkles that are not full of artificial colorings can be hard to find. I have purchased the India Tree brand at Whole Foods in the past and liked them, although they are expensive.  **UPDATE – a kind reader, Paula, asked me about confectioners glaze in sprinkles. I had no idea confectioners glaze is usually not vegan. With that information I’ll be using Let’s Do Organics Sprinkles which are vegan. Thanks for the heads up Paula**

Vegan Sprinkle Cookies

I was inspired by a recipe I saw on Sally’s Baking Addiction. It was fairly simple to veganize and the results are delicious. I’m planning to bring these to Trey’s next class party.

Vegan Sprinkle Cookies
Soft and colorful vegan sprinkle cookies. Perfect for classroom parties or any festive occasion.
  • ½ cup Vegan Butter, softened
  • ¾ cup Granulated Sugar
  • ¼ cup Soy Yogurt, unsweetened
  • 1 teaspoon Vanilla Extract
  • 1 and ⅔ cups Flour
  • ¼ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 2 teaspoons Cornstarch
  • ½ cup Sprinkles, plus more for sprinkling on top
  1. Cream vegan butter and sugar together. Stir in yogurt and vanilla. Set Aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda and cornstarch. Once combined mix liquid mixture into flour mixture. Stir completely. Add in sprinkles. Place dough in refrigerator for 1 hour.
  3. Preheat oven to 350. Line baking sheet with parchment paper. Roll out 1 Tablespoon size balls of cookie dough and place on cooking sheet. Press a few additional sprinkles on top of each ball of dough.
  4. Bake for 10 minutes. Cool for 5 minutes on baking pan and then place on cooling rack.

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Meatless Monday: Sesame Crunch Salad

Sesame Crunch Salad
During a recent hot spell I actually paid attention to the weather and made a refreshing, meal-sized salad for dinner. When I make salad for dinner I need to make sure it is filling enough for my husband and Trey. Generally they need more dense food to feel full than I do. In this salad I add tofu, almonds, sesame seeds and sesame crackers to all of the vegetables to make this salad meal-worthy.
Sesame Crunch Salad
I marinated tofu that I cut into cubes in teriyaki sauce. I used teriyaki sauce I had leftover from my teriyaki bowls. I let it marinate for a few hours and then sauted the tofu with the marinade in a large cast iron skillet. I let the tofu get fairly crispy because, like my Mom, I love burned food! If you don’t have teriyaki sauce on hand use the Simplest Tofu Marinade from Dreena Burton’s Plant-Powered Families.
If you, or your family, are not into tofu you can also marinate chickpeas with either teriyaki sauce or Dreena’s marinade. Place the marinated chickpeas in a large baking dish lined with parchment. Bake them for 20 minutes at 375 degrees, stirring them at least once while they cook.
Sesame Crunch Salad
To add additional crunch I used Sesame Rice Crackers from Whole Foods. My mom used to make a similar salad with broken up ramen noodles, but the all-natural ramen noodles don’t have the same texture as their more processed counterparts. I found the broken up Sesame Crackers add additional crunch and flavor that works well.
Sesame Crunch Salad
For the dressing I used Trey’s favorite dressing from Dreena Burton. Her Cumin-Cinnamon Vinaigrette from Eat, Drink & Be Vegan was the first salad dressing Trey liked when he was a toddler. This dressing also works really well if you are looking to make a side salad with Mexican or Asian meals.
Meatless Monday: Sesame Crunch Salad
Vegan Sesame Crunch Salad filling enough for a Meatless Monday meal. Packed with veggies, proteins and healthy fats.
  • 10 oz Tofu, cubed
  • 1 teaspoon Canola Oil
  • 1 cup Teriyaki Sauce
  • 4 cups Napa Cabbage, sliced thin
  • 2 cups Romaine Hearts, sliced thin
  • 2 small Cucumbers, julienned
  • 2 small Carrots, peeled and juliened
  • 4 Scallions, sliced thin
  • ¼ cup Cilantro, minced
  • ¼ cup Slivered Almonds, browned
  • ¼ cup, crushed Sesame Rice Crackers
  • 2 TB Sesame Seeds, toasted
  • Dressing of choice (see note)
  1. Toss cubed tofu in teriyaki sauce. Marinate for 1 hour or up to 8 hours.
  2. Add canola oil to a large skillet on Medium High heat. Add marinated tofu and saute for 10 minutes, until tofu is browned. Stir frequently. After tofu has browned remove from heat and set aside.
  3. In a large bowl combine all ingredients, including cooked tofu. Toss with dressing of choice.
  4. Serve!
I like to use this Cumin Cinnamon Vinaigrette

Mini Lime Coconut Pound Cakes

lime coconut pound cakeLime and coconut are one of my favorite flavor combinations. After successfully making a Lemon Bundt Cake with a pound cake like texture I decided to make mini lime coconut pound cakes using a similar recipe. The flavor is an ideal balance of citrus, tropical and sweet.

lime coconut pound cake

To make these mini pound cakes I used a mini loaf pan I bought on Amazon a few years ago. I really love this pan. It was priced a bit higher than other pans I have seen, but the higher quality is very evident. I have used it to make mini banana breads, mini coffee cakes and mini blueberry cakes. You can use a larger loaf pan if you don’t have a mini loaf pan. Adjust the cooking time to 50-55 minutes.

lime coconut pound cake

Be sure to add the lime zest in the glaze. It adds a great pop of lime flavor which is the perfect contrast to the otherwise sweet glaze. These lime coconut pound cakes are an ideal dessert after a meal of spicy food like Indian or Mexican. They also work well as a sweet component for a brunch. Enjoy!

lime coconut pound cake

Mini Lime Coconut Pound Cakes
Miniature vegan lime coconut pound cakes that can be served for brunch or dessert.
  • CAKE:
  • 2 cups All-Purpose Flour
  • ½ cup Finely Shredded Coconut, unsweetened
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lime Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1 cup Sugar
  • ⅓ cup Brown Sugar
  • ½ cup Almond or Soy Milk, unsweetened
  • 2 Tablespoons Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Coconut Extract (optional)
  • ¾ cup plain Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lime Juice
  • 1 teaspoons Lime Zest
  1. Preheat oven to 350 degrees. Grease a mini loaf pan.
  2. In a large bowl combine flour, baking powder, salt and lime zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugars until well combined. Stir in almond milk, lime juice, vanilla extract and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Fill each mini loaf tin ⅔ of the way full with batter. Bake for 30-35 minutes until loaves are golden brown and a toothpick inserted in the center comes out clean.
  6. Let cakes cool for 15 minutes. Remove cakes from pan and let cool completely.
  7. Once cakes are completely cooled prepare the glaze. Stir lime juice into powdered sugar. Stir in lime zest. Once it forms a pourable glaze pour over the middle of each loaf. The glaze should run down the sides of each cake.

Meatless Monday: Indian Tacos

Indian-TacosYears ago one of my closest friends, Elisa, spent Fourth of July with my extended family. We were in the middle of nowhere so each night one of us cooked dinner for the group. Elisa made delicious Chana Masala style tacos. Recently I decided to create my own version, inspired by her original. I made these Indian Tacos with a creamy coconut curry featuring chickpeas and kale. I served them in warmed corn tortillas with homemade mango chutney and vegan raita. These are delicious for a Meatless Monday dinner and the leftovers make a tasty, filling lunch.

Indian Tacos-3

For the greens I used a bag of baby kale that I bought at the Farmers Market. Any green will work here, but do slice the greens thin so they cook completely in the 10 minute timeframe.


For the raita I used the homemade yogurt I have been making every week. This worked much better than raitas I have tried in the past using store bought vegan yogurt. I think the key is to add white wine vinegar – that really seems to diminish the aftertaste some vegan yogurts can have. This was a cool, creamy topping for the spicy tacos. If you don’t want to make raita you can also use vegan sour cream.


For the chutney I followed my favorite recipe from Curtis Stone. I used Mangos in this version. I have used peaches and nectarines in the past. This recipe is very versatile and is the perfect mix of sweet fruit, spicy red peppers and tangy vinegar. The only change I made to the original recipe is that I used a hand blender to puree the chutney since I like mine to have a smoother texture.

Indian Tacos-7

Give these Indian Tacos a try the next time you are in the mood for a flavorful, satisfying weeknight dinner.

Meatless Monday: Indian Tacos
Spicy and satisfying Indian Tacos. Creamy coconut curried chickpeas and greens topped with tangy chutney and cooling vegan raita in a warmed corn tortilla.
  • TACOS:
  • 2 teaspoons Coconut Oil
  • 2 teaspoons Mustard Seed
  • 1 Onion, diced
  • 2 Tablespoons Ginger, minced
  • 3 cloves Garlic, minced
  • 1 Tablespoon Curry Powder
  • 1 teaspoon Cumin
  • ¼ teaspoon Red Pepper (optional)
  • ¼ teaspoon Garam Masala
  • 1 teaspoon Salt
  • 3 small Tomatoes, chopped
  • ½ cup Coconut Milk
  • 1 bunch Kale, remove stem and slice thin
  • 2 cups Chickpeas, cooked
  • 1-2 Tablespoons Lime Juice
  • 8 Corn Tortillas, warmed
  • RAITA:
  • 1 small Cucumber, peeled and seeded
  • 1 cup Vegan Yogurt
  • 2 tablespoons Mint, minced
  • 1 tablespoon Lime Juice
  • 1 small clove Garlic, minced
  • ½ teaspoon Cumin
  • ¼ teaspoon Salt
  • 1 teaspoon White Wine Vinegar
  1. TACOS: Heat a large pot over medium high heat. Add in Coconut Oil. Once it has melted add mustard seeds. Cook for about 60 seconds until the mustard seeds start to pop.
  2. Reduce the heat to medium and stir in onions. Saute for 5 minutes until onions are translucent. Add in garlic and ginger. Saute for another 2 minutes until the garlic is fragrant. Stir in curry powder, cumin, red pepper, garam masala and salt. Add in tomatoes to deglaze pan. Stir in coconut milk and let mixture cook for 10 minutes.
  3. Stir in kale and chickpeas. Cook for an additional 10 minutes until kale is wilted. Stir in lime juice (start with 1 Tablespoon) and taste for salt.
  4. Serve in warmed corn tortillas with chutney and vegan raita.
  5. RAITA: Grate the cucumber into a large bowl. Add remaining raita ingredients, stir to combine. Taste for salt. Keep in refrigerator until ready to serve.


In the Kitchen

Today I thought I would share what’s been going on in our kitchen lately. The past few weeks I have been trying new products, cooking from favorite cookbooks and trying new recipes I found online.

In the Kitchen

I made another batch of the homemade vegan butter I wrote about previously. This stuff is so good I have not bought Earth Balance since!

In the Kitchen

Trey recently asked to try vegan bacon at Whole Foods. He loved this variety from Sweet Earth Foods. He has never been big on meat alternatives, but he has been asking for this every week. He eats it in sandwiches or just by itself.


I let Trey pick what we would have for dinner one night when Harrison wasn’t home. He saw a picture in Dreena Burton’s Plant-Powered Families of this baked tofu in a wrap with cucumbers and carrots. I was happy to make this for him with a little homemade ranch dressing added in. He has even been taking these wraps to camp with him this week. I’ll definitely be adding these wraps to his school lunch rotation.

In the Kitchen

Protein Power Balls also from Dreena Burton’s Plant-Powered Families. These were not a hit with Trey. I think it was because I used sprouted Watermelon seeds instead of pumpkin seeds. Next time I’m going to try mostly sunflower seeds since Trey doesn’t actually like pumpkin seeds either!

In the Kitchen

The final dish from Dreena Burton’s Plant-Powered Families was Spinach Artichoke Dip. This was so delicious served on small baguette slices. I didn’t read the directions carefully and accidentally blended all of the ingredients smooth. No matter – it was awesome topped with breadcrumbs. Next time I will follow the recipe so there is more texture.

In the Kitchen

Fresh Pomodoro Sauce from Giada in Italy. I watched this show recently and was intrigued with the fresh pasta sauce. Giada grates the tomatoes into the sauce and lightly cooks them with garlic and basil. I made this for lunch one afternoon, eliminating the cheese and adding in an additional 1/4 teaspoon of salt and 1/2 cup of cashew cream (2 TB of raw cashews blended with 1/2 cup water) to finish the sauce. Everyone in our house enjoyed this light, very flavorful dish.

In the Kitchen

I followed this online tutorial to make my own coconut butter. I’m planning to make Trey snack bars for school this year and since his school is nut free coconut butter is going to be my binder/healthy fat of choice.

In the Kitchen

S’mores Cookies – I was in the mood to bake one evening and had both the marshmallows and Cat cookies on hand. These were gobbled up quickly.

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Meatless Monday: Vegan Falafel Wraps

Falafel WrapWhen I first became a vegetarian many moons ago I came up with these vegan falafel wraps. They are easy, flavorful and satisfying. As I read about veganism I remember saying to Harrison “I could never be vegan, the only vegan thing I make is those falafel wraps!”. Times have obviously changed, but I still love these falafel wraps. These are a fantastic Meatless Monday option if you are cooking for meat eaters wary of having a meal without meat. The falafel and hummus are familiar flavors and make a hearty meal.

Falafel Wrap

For the falafel I used to make my own. I like the falafel recipe from Appetite for Reduction in particular. These days I typically buy pre-made falafels from Whole Foods or the Farmer’s Market. Buying falafels makes this an incredibly quick meal. I tried these frozen falafels available at Whole Foods from Falafelim. They were just ok and I don’t think I would use them again. I much prefer the ones I can buy fresh at the Farmers Market.

The hummus is the same as the falafel. Feel free to make your own. This is my favorite homemade recipe from Dreena Burton. Typically I use Haig’s hummus since I always have it on hand.

Falafel Wrap

For the vegetables, or what we call the medley, I stir the following ingredients together in a large bowl:

  • 3 cups tomatoes, chopped
  • 3 cups cucumbers, peeled, seeded & chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil

I put our wraps in Lavash bread. Lavash is available at both Whole Foods and Trader Joes. You can also use pita bread, but I much prefer lavash wraps. I like that the lavash can crisp up and doesn’t overwhelm the rest of the ingredients.

Falafel Wrap

Assemble the wraps:

  • Put 2 Tablespoons hummus on the left hand side of the lavash
  • Add 1/4 cup of the vegetable medley on top of the hummus
  • Add 2-3 falafels – smashed a bit -next to the medley
  • Add a dash of hot sauce (optional)
  • Roll the bottom of the lavash up 1 inch.
  • Roll entire wrap from left to right
  • Place in a hot pan to crisp up each side
  • Serve!

Falafel Wrap

Keep these ingredients on hand and you will always be ready for a last minute dinner or lunch.

Saturday Shares 8.22.2015

Saturday Shares HeaderI’m starting to get excited for back-to-school. I love summer, but having a routine again is going to be nice. If only there wasn’t homework to monitor!


EasyLunchboxes – I am pleasantly surprised with these lunch boxes. I thought they were going to be just like standard Ziploc containers (light, bendable etc). Happily these are quite sturdy and have ample space. Trey used them a few days this week for camp and he liked them. He sometimes thinks these bento-style lunch boxes are too “babyish”, but these he was into. The price is great…only $13.95 for a set of 4.

Smashed Indian Potatoes – As a girl with a lot of Irish blood I LOVE potatoes. This version of Indian Mashed Potatoes from Vegan Richa looks heavenly. I’m pretty sure there wouldn’t be any leftovers at my house, but Richa’s idea to form leftovers in to patties and pan fry them is brilliant.

Thrive Market

Thrive Market – Thrive Market is an online store offering the natural and organic products at wholesale prices. I’m just starting my trial and I’m really impressed with all of the products they have available and the wholesale prices. You get 15% off your first order and that starts your 30 day trial. After 30 days you can sign for an annual membership which costs $59.95. I love that you can sort products by Vegan only if you like. The prices are definitely better than what I see at Whole Foods or on Amazon.

Vegan Starter Kit

photo credit: Vegan Cuts

Vegan Starter Kit – If you are new to veganism or if you have a friend interested in veganism this Starter Kit from Vegan Cuts looks awesome. A whole array of vegan foods and coupons ready to help a new vegan.

VegNews Awards

2015 VegNews Awards – Vote for your favorite vegan foods, blogs and authors in the annual VegNews Awards. Completing the survey enters you in a drawing for amazing prizes including a VitaMix!


Vegan Lemon Bundt Cake

Vegan Lemon Bundt CakeA few weeks ago I successfully made homemade unsweetened vegan soy yogurt. It is the perfect combination of creamy and tart and I have been enjoying it almost daily for breakfast. What I didn’t mention is that my second attempt was successful, but my first attempt was not. The first attempt had the same delicious flavor, but it did not set up at all. Because it still tasted good I kept the 5 cups of liquid yogurt in the frig and looked for any recipe that required yogurt. This homemade frozen yogurt (using agave instead of honey) was a great treat, but I still had a ton left. I decided to make a vegan lemon bundt cake with the yogurt and it was a great decision. The cake is moist and rich like a pound cake, but with a light lemon flavor. Enjoy this cake with your coffee, at brunch, or as a lighter dessert.

Vegan Lemon Bundt Cake

I decided to bake the cake in my new bundt pan. I love the texture the bundt pan created, with the more crisp edges. You can definitely use a loaf pan, or even an 8×8 pan if that is what you have. You will need to adjust the baking time accordingly. An 8×8 pan may only take 30 minutes and a loaf pan more like 40-45 minutes. Just be sure to check your cake so it doesn’t overcook.

I used lemon extract in this cake because I like the boost of lemon flavor it adds without having to juice a ton of lemons. I only had a few lemons on hand and I didn’t want to use them all for this cake.

Vegan Lemon Bundt Cake

The glaze is beautiful and adds an additional layer of sweet lemon flavor to the cake. If you are short on time, or don’t like glazes you can always just sprinkle powdered sugar liberally over the top of the cake.


I was traveling to visit my parents the next day so I used my portable cake server. I feel like my great-aunts when I use that thing. They were our resident family bakers and always showed up to holidays and picnics with their cake carrier full of a family favorite cake. I also used a doily here since I was going to my parents house. My Mom would not approve of a bundt cake with no doily!

Vegan Lemon Bundt Cake

I hope you try and enjoy this cake…doily optional!

3.0 from 2 reviews
Vegan Lemon Bundt Cake
A moist, rich vegan lemon bundt cake that has a delicate lemon flavor with a tangy lemon glaze.
  • CAKE:
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lemon Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1⅓ cups Sugar
  • ⅔ cup Almond or Soy Milk, unsweetened
  • 1½ teaspoons Lemon Extract
  • 1 teaspoon Vanilla Extract
  • ¾ cup Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
  1. Preheat oven to 350 degrees. Grease a 8-10 cup bundt pan.
  2. In a large bowl combine flour, baking powder, salt and lemon zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugar until well combined. Stir in almond milk, extracts and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Pour batter into greased bundt pan. Bake for 50-55 minutes until cake is golden brown and a toothpick inserted in the center comes out clean.
  6. Let cake cool for 20 minutes. Remove cake from bundt pan and let is cool completely.
  7. Once cake is completely cooled prepare the glaze. Stir lemon juice into powdered sugar. Once it forms a pourable glaze pour over the middle of the cake. The glaze should run down each side of the cake. Cut & Serve!