I hate camping. I know, I know…camping is great, kids love it, you can enjoy nature, its so beautiful etc etc. As hard as I try I just hate the whole idea of camping. Sleeping outside or in a camper when I have a perfectly good home and bed is totally unappealing to me. Harrison has been trying for years to convince me that camping with Trey and the dogs will be great. It sounds like a complete nightmare. The roasting marshmallows for s’mores part of camping does seem fun, although I’d rather just do that over a fire pit in someone’s backyard. I decided to make vegan s’mores cookies so I could enjoy the one appealing part of camping without having to sleep on the ground.…
Do you remember “Soft Batch” chocolate chip cookies from back in the day? My Mom always had cookies on hand for dessert. I absolutely loved when she started buying the soft batch chocolate chip cookies. The texture was the perfect balance between a cookie and raw dough. I recently saw a recipe on Pintrest for Mini Chocolate Chip Cookies. I decided to make a vegan version, because they looked so much like my beloved “Soft Batch” cookies. The recipe was very easy to veganize and the resulting vegan mini chocolate chip cookies are fantastic.
My sister, Hanna, and I have very different personalities. As kids we fought constantly and generally drove each other crazy until I went to college. Much to my Mom’s chagrin once we no longer lived under the same roof we had a ton to say to each other. Suddenly we were racking up huge long distance phone bills. Two people with such different personalities don’t make great roommates, but fortunately we are great sisters. Now that we are older we can laugh about our personality differences and all of our childhood arguments…including when Hanna dumped orange juice on my head…I deserved it! At Christmas this year Hanna and I decided to collaborate and make dinner for our family the night after Christmas. The dinner turned out well, but the dessert was a vegan ice cream pie that could only be described as a hot mess.
My husband, Harrison, does not consider something dessert unless it has chocolate. He enjoys cakes, cookies and pies that don’t have chocolate. But he will NEVER consider them dessert. They are more of a sweet snack. He needs chocolate at the end of his meal. I made a Lime Coconut Cake on Cinco de Mayo that both he and Trey really enjoyed. Trey thought it was a great dessert, and Harrison thought it was a nice evening snack.
This Lime Coconut Cake is a great dessert if you can live without chocolate for one evening. It is light, tender and has the ideal combination of sweet and tart from the lime and sugar. We love to eat spicy food in our house and finding the right dessert after a heavy, spicy meal can be a challenge. This cake is a perfect end to any heavier, spicier meal.
The recipe is designed to make a small cake in a small bundt pan. It is perfect for our family of 3, so that we don’t end up with leftover cake for a week. Here is the bundt pan I used. If you have a larger pan or want to make a larger cake just double the recipe. Your cooking time will be longer depending on your pan. I would add an additional 10 minutes of cooking time for a doubled recipe and then check on the cake. You want to insert a knife or toothpick into the cake and have it come out clean.
The icing is my favorite part of the cake. It is very tangy from the lime juice and lime zest. You can sprinkle the cake with powdered sugar if you want to skip the icing, but try it with the icing at least once. When you make the icing it may seem like it is not coming together and needs more liquid. Be patient. Mix it up completely before adding additional liquid. It is important not to make the icing too runny. You want it pourable, but fairly thick.
Try this Lime Coconut Cake the next time you want a refreshing, sweet dessert. Just make sure to have some chocolate on the side!
- 1 Cup Unsweetened Almond, Rice or Coconut Milk
- 2 Tablespoons Lime Juice
- 1¼ Cups Flour
- 2 Tablespoons Cornstarch
- ¾ Cup Sugar
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ⅓ Cup Canola Oil
- 1 Teaspoon Lime Zest
- 1 Teaspoon Vanilla Extract
- ¼ Cup Finely Shredded Coconut
- 1 Cup Powdered Sugar
- 1 Tablespoon Lime Juice
- 1 Teaspoon Lime Zest
- Preheat oven to 375F and lightly grease a small bundt pan (see note). Set aside.
- Whisk the milk and lime juice together and let it sit a few minutes until curdled.
- Beat together the milk mixture, oil, lime zest, and vanilla extract in a large bowl. Mix in the flour, cornstarch, baking powder, baking soda, sugar, salt and coconut. Mix until no large lumps remain.
- Pour mixture into the greased bundt pan. Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool cake for 15 minutes. Remove cake from the bundt pan and allow cake to cool completely.
- Once the cake has cooled completely make the icing. Combine all icing ingredients in a small measuring cup or bowl. Stir until all ingredients are well combined. It will form a thick, but pourable icing. Add more lime juice if icing is too thick. Pour over the cake and allow it to run down the sides of the cake. Icing will harden within 20-30 minutes.
Have you ever lost a favorite family recipe? One of my favorite recipes as a kid was my family’s coffee cake. My mom or my great aunts would make it for holiday mornings or get togethers. This coffee cake had a light texture and a rich, nutty topping. When the cake baked the whole house smelled like cinnamon. For years I thought the recipe was lost. I tried making various other coffee cake recipes (both before I went vegan and after), but none measured up. The cake was never as tender, the topping not as flavorful. Just never quite right. About a year and a half ago my sister found a digital copy of family recipes my cousin put together for my aunt. Lo and behold the coffee cake recipe was there! I immediately veganized the recipe, threw it in the oven and crossed my fingers. I was ecstatic when I bit into this vegan coffee cake. Just like I remembered. Now I make it for my family as often as I can.
I will warn you that there is nothing healthy about this recipe. It calls for a hefty amount of sugar and oil. I have used applesauce for 1/4 cup of the oil in the past and it worked out well. I want the coffee cake as close to the original version as possible, just without any animal ingredients, so I make it with all of the oil and sugar listed.
The recipe uses a unique technique for making the topping and cake. As you will see in the recipe below you mix the flour, sugars, spices and oil all together and form a crumble. You take out 1 cup of this crumble and that becomes the topping. The rest of the “crumble” is mixed with the remaining ingredients to make the cake.
For the topping you can add nuts if you like. I normally add finely chopped walnuts or pecans. In the version I baked last week I left off the nuts so Trey could take small pieces of the cake to school as a treat. He loves this cake as much as I do.
I assure you no one will ever know this is a vegan coffee cake. It is fantastic to take to a holiday brunch, potluck or breakfast meeting. Any mom in your life will appreciate waking up to the smell of this baking in the oven on Mother’s Day.
- 2½ Cups Flour
- ¾ Cup Granulated Sugar
- 1 Cup Brown Sugar
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Cinnamon, plus more for topping
- ¼ Teaspoon Salt
- ¾ Cup Canola Oil
- 1 Cup Almond Milk (or non-dairy milk of choice)
- ¼ Cup Plain Coconut or Soy Yogurt
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Cup Finely Chopped Nuts (optional)
- Preheat oven to 350 degrees. Grease a 9x11 or 8x8 inch baking dish. Set aside.
- Sift flour, sugars, nutmeg, ½ teaspoon cinnamon and salt into a large bowl. Add oil and mix well until all oil is absorbed. Mixture will be crumbly. Take out 1 cup of mixture and set aside in a smaller bowl.
- In a separate bowl or measuring cup stir together almond milk, yogurt, vinegar, vanilla extract, baking soda and baking powder. Stir until combined. Add this liquid mixture to the large bowl of the flour mixture. Mix well and then pour the batter into the greased pan.
- If using chopped nuts add them to the 1 cup of set aside crumble mixture. Sprinkle the crumble topping over the batter in the pan. Sprinkle the top with cinnamon. Bake in the oven for 25-30 minutes for a 9x11 inch cake. If using a 8x8 inch pan cooking time will be 35-40 minutes. Cake is done when a toothpick inserted into the center of the cake comes out clean.
A few weeks ago I was looking at the Fork and Beans blog. Cara is an incredibly creative blogger and I love to look at her creations on her blog. I do definitely mean look at her creations. While I am beyond impressed with her creations I do not have the patience to actually recreate her masterpieces. Unfortunately I have no patience. Any type of painstakingly detailed work like hers is my idea of personal torture. A few weeks before Easter Cara posted these adorable Easter Almond Baby Chicks. She mentioned that she used white chocolate and linked over to the vegan white chocolate sold by Premium Chocolatiers. Trey has been asking me about white chocolate for a few years since he sees it in non-vegan foods. I tried another brand of vegan white chocolate chips last year, but I really hated the flavor. Once I saw Cara used these Polar Dream bars from Premium Chocolatiers I decided I needed to give them a try.
One of the first things I did when I decided to become vegan was to try and “veganize” recipes I already loved to make. Baking has always been my favorite activity in the kitchen. Given my love of baking, the first recipes I worked to veganize were baked goods. These chocolate, coconut and oatmeal vegan cookies were one of my early successes.
I found a cookie recipe a few years before I became vegan that became by “go to” cookie. I loved to make this cookie to take along when I was asked to bring something to a party or event. These cookies have a delicious combination of coconut, oatmeal, nuts and chocolate that people love. The combination of chocolate and coconut reminds me of my favorite Girl Scout cookies, Samoas.
Fortunately this delicious cookie recipe was fairly easy to veganize. The original recipe calls for dairy and eggs which I have replaced. For the butter I now use Earth Balance and I make “chia eggs” to replace the eggs. I have also used flax eggs and the packaged “Ener-G” egg substitute successfully in this recipe.