Breakfast · Dessert · Snacks · Uncategorized

Cocoa Banana Marble Breakfast Loaf

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Who’s feeling dessert for breakfast?!  This vegan loaf is the consistency of a light pound cake, with hints of chocolate & banana on top.

If you do not eat chocolate or caffeine, you can easily substitute in carob powder for the cocoa to get a similar flavor.  Make sure you head on over to Karen’s Naturals for some of their tasty and versatile freeze-dried bananas (& more)!

 

Ingredients:

2 teaspoons baking powder

2 cups all-purpose flour

2 teaspoons vanilla extract

2/3 cup of a protein-filled plant milk, such as Orgain Protein Almond Milk

1/2 cup Earth Balance Soy Free Margarine 

1 1/2 cups cane sugar

3/4 cup So Delicious Plain Coconut Yogurt 

2 tablespoons (at least) cocoa powder

1 handful of Karen’s Naturals Just Bananas

 

Directions:

Preheat the oven to 350ºF.

In a large bowl, use an electric mixer on low to combine the Earth Balance & sugar. Slowly beat in the yogurt.

In a second smaller bowl, combine the flour & baking powder, then beat the mixture into the large bowl.

In a third smaller bowl, combine the almond milk & vanilla, then beat the mixture into the large bowl.

Remove a little of the batter, about a ½ cup, to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter.  Chop up a few of the Just Bananas to taste, and stir those into the chocolate batter.

Grease a 9×5-inch loaf pan.

Pour the vanilla batter into the pan. Then add the chocolate batter on top of the vanilla. Use a toothpick or knife to marble the chocolate in.

Bake for around 50-60 minutes, checking until a toothpick comes out clean.

Store the loaf covered in the fridge after the first day, & eat within about 5 days.

 

Notes:

-If you find you prefer a higher ratio of chocolate to vanilla, simply scoop out a larger quantity of the batter to mix with some additional cocoa powder & Just Bananas.

-If using a larger quantity of Just Bananas, compensate by adding an extra splash of plant milk to keep them from absorbing too much of the batter’s moisture as they are freeze-dried.

Enjoy!

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Breakfast · Dessert · Snacks · Uncategorized

Iced Lemon Cake

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I am such a huge fan of all things lemon.  Our wedding cake had three tiers; Vanilla, Cinnamon, & Lemon.  The lemon was the winner by a landslide in our book!  My grandmother-in-law also makes the most fabulous Italian lemon cookies.  I was eating them by the dozen over our holiday visit in December!

For my husband’s birthday, I whipped up this simple lemon cake that doubles as dessert or breakfast.  The glaze is a perfect textural combo with the light cake-y texture.  You can easily sub in your favorite egg & butter substitutes.  Enjoy!

Ingredients:

For the cake:

2 sticks unsalted butter

1 1/2 cups cane sugar

4 eggs

1 1/2 cups all-purpose flour (I love King Arthur’s)

1 teaspoon salt

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

For the glaze:

I cup powdered sugar

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

 

Directions:

For the cake:

Preheat the oven to 350 degrees.

In a large bowl, using an electric mixer on low, combine the butter, sugar & lemon zest.

Beat in the eggs.

Beat in the lemon juice.

In a separate small bowl, stir together the flour & salt.

Slowly beat the flour mixture into the wet ingredients.

Grease a 9 inch square pan with a speck of butter & pour the batter in.

Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean.

For the glaze:

Simply stir together the powdered sugar, lemon juice, & the lemon zest in a small bowl.

Wait until the cake has cooled to spread the glaze evenly across the top.

To let the glaze solidify, it’s best to let it sit & harden for a few hours.

Enjoy!

 

 

Breakfast · Dessert · Snacks · Uncategorized

Vegan Pumpkin Cake Bars

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Autumn has been much too warm for my liking in Southern California!  I’m baking with as many fall flavors as possible to fool myself into thinking that I’m back in New England!

These cake bars are vegan, gluten-free, dairy-free, & low in fat.  They’re lightly sweet, making them perfect for breakfast or as a pairing with a cozy mug of coffee or tea.

They’re quite simple on their own, so if you’re looking for some tasty additions I would recommend adding either your favorite frosting or glaze on top, or mixing in a fun add-in like chocolate chips.  You can dress them up or down however you’d like!  Enjoy!

Ingredients:

2.5 cups oat flour (I like Arrowhead Mills)

1 tablespoon cinnamon

1/4 teaspoon nutmeg

a sprinkle of cloves

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1 cup canned pumpkin

1/2 cup unsweetened applesauce

1/2 cup light brown sugar

2 teaspoons vanilla extract

1 tablespoon olive oil

optional: chocolate chips, frosting, or glaze (see directions)

 

Directions:

Preheat the oven to 350 degrees.

Stir together all the dry ingredients in one large bowl.

Stir together all the wet ingredients in a separate medium bowl.

Pour the wet ingredients into the dry ingredients and stir until batter is smooth, creamy, & fluffy.

Stir in optional chocolate chips.

Pour batter into a greased medium sized pan (9×13 works well).

Bake for about 15 minutes, or until it has cooked all the way through

Let cool, then top with your favorite optional frosting or glaze.  Plain works well as a light breakfast or snack, & the frosting or glaze works well as a more decadent dessert.  

Slice into about 12 bars.  Enjoy!