Mary Berry-Inspired Vegan Almond Cherry Cake with Lemon Glaze

Posted on July 4, 2017 by Katherine Baker

So. A while back I made this cake. And it was amazing.

Vegan Almond Cherry Cake with Lemon Glaze - Kbaked.png

And for some reason, I saved the recipe as a draft, started 2 new jobs at the same time, and forgot about to post it.

But enough with my excuses; it’s time to share the recipe. I actually based this cake recipe from the beloved Mary Berry of the Great British Bake Off. Which btw is the greatest show of all times.

Kbaked_Cherries

I requested to follow Mary on Insta months ago and she never accepted. Oh well. I still gave her cake a whirl, and damn she did not let me down.

It’s super moist and delicate thanks to the non-dairy butter and almond meal, and the cherries add a beautiful sweet-tart ness.

Vegan Almond Cherry Cake Mary Berry GBBO Inspired

Cherries are one of my favorite fruits ever, so I loved them in this cake. I used frozen for this cake, although Mary Berry’s version used those syrupy jarred florescent ones. I feel comfortable with my choice. I also veganized the recipe. Sorry, Mary.

Give this cake a whirl, and let me know what you think. Tag me on Insta, or comment below.

Vegan Cherry Almond Cake

Prep Time: minutes
Cook Time: 0 minutes, but at least 2-4 hours for chilling
Servings: about 4

Ingredients:

1 3/4 cups flour all-purpose flour
3/4 cup almond meal
3 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons chia seeds or flax
1/4 cup non-dairy milk
6 ounces non-dairy butter, softened (can sub neutral oil, like canola with varied results)
1/2 cup sugar
zest of one lemon
3/4 cup diced fresh or frozen/thawed cherries, tossed lightly in flour

For Icing:

Juice of 1 lemon
1/2-3/4 cup powdered sugar

For garnish:

Additional 1/4 cup cherries
1/4 cup diced almonds

Method:

Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
Dice cherries and toss lightly in flour to prevent them from absorbing moisture from cake. Set aside.
Combine chia seeds and flax with non-dairy milk. Set aside to congeal as an egg substitute.
Combine flour, almond meal, baking powder, and salt. Mix well.
In a separate bowl, whip sugar into softened non-dairy butter with a whisk or an electric mixer. Add juice of lemon.
Add non-dairy milk and chia seed mix into the non-dairy butter mix. Mix well.
Fold the dry ingredients into the non-butter/sugar mixture.
Fold in floured cherries.
Pour batter into pan and bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean upon insertion/removal (that’s what she said?).
While cake is baking, prepare icing by combining juice of one lemon with powdered sugar. Add more or less powdered sugar depending on how thick or thin you like your icing.
Drizzle icing over cooled cake. Garnish with diced almonds and cherries. Enjoy!

Mini Vegan & Gluten-Free Banana Pancakes

Posted on June 9, 2015 by Katherine Baker

Why is it that mini foods are more fun? At first it seems paradoxical, especially in a culture where bigger is better. But it’s undeniable. Mini food RULES.

Mini Vegan Banana Pancakes. Easy & Gluten-Free!

You know what I mean. Mini m&ms and mini chocolate chips >>>>> than their regular sized counterparts. And whenever things are miniaturized, whether they be burgers as sliders or bite-sized cupcakes or those tiny peanut butter cups, something is always more fun about mini food.

I believe it has to do with food ratios and textures. Also visual appeal and general cuteness. But that’s just my two cents and super scientific take on the matter. Feel free to agree and/or disagree, my opinion is pretty much set.

Mini foods also makes them Millie-sized, and we all know any mention or thought of my sweet pup fills my heart and soul with joy. What’ can I say? She’s just ma girl.

So the idea for mini pancakes is actually inspired by the Silver Dollar Pancakes at Trader Joe’s in the frozen section. Lots of moms tell me their kids love them. I tell them my mom loves them. Go pita, shattering stereotypes.

I was off work today and wanted to do something a wee bit special for breakfast. As I had the time, I decided that I was going to make banana pancakes, because 1) I love bananas and 2) I wanted to “pretend like it’s the weekend, now” as that one Jack Johnson song goes because the way my work week falls at this moment Tuesday is my Sunday aka pseudo-weekend on a weekday. Confused yet? Cool. Let’s talk pancakes.

These wee babies are fluffy yet hearty, thanks to the creation of pseudo-buttermilk by combining almond milk + vinegar for a little bit of fluffy umpf, and the almond meal gives them a wonderful nutty flavor, reminiscent of banana bread with a density and satisfaction that will actually keep you full, unlike say, pancakes made with all-purpose flour.

I really loved these little guys. They are not only delicious, but adorable, and oh-so-dippable, which is an added bonus for me because I’m not a real adult yet and I really enjoy that sort of stuff / eating with my fingers. How sticky and delightful.

Make these wee ones and enjoy them plain, or with banana slices and maples syrup. Enjoy. Eat pancakes. Be happies. Go bananas.

-Kbakes out!

Prep Time: 5 minutes
Cook Time: 10 m inutes
Level: easy
makes 16-18 mini pancakes, serves two

Ingredients:

3/4 cup oat flour
1/3 cup almond meal (can sub more oat flour)
1/2 large (or 2/3 small) very ripe banana, mashed
2/3 cup unsweetened nondairy milk (suggested: almond, coconut, soy)
1/2 teaspoon vinegar (any kind will do; can also be omitted with slightly less fluffy results)
1 heaping tablespoon almond butter or coconut oil (can sub other nut butter or nondairy spread)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon (optional)

Directions:

1. In a small bowl or glass, combine almond milk and vinegar and allow to curdle for a few minutes. This is optional, but making this pseudo-buttermilk increases fluffiness. 🙂

2. In a large bowl, combine oat flour, almond meal, salt, baking soda, and cinnamon. Add mashed banana and nondairy milk and stir gently until just combined.

3. Heat electric griddle to about 300 degrees (temperature may vary greatly among griddles) or heat a small amount of non-dairy butter or coconut oil in a small frying pan over medium heat. Allow to heat completely before cooking pancakes. When you flick water onto the griddle and hear a sizzle, it’s time to go.

4. Place about 1 tablespoon of batter in small circles on the griddle. When the top begins to bubble and edges begin to brown slightly, flip pancake and cook on the other side. Each side should take approximately 60-90 seconds to cook.

5. Serve with banana slices and/or real maple syrup. 🙂 Enjoy and dip away~!

Cherry Almond Vanilla Granola

Posted on May 20, 2015 by Katherine Baker

Homemade granola makes me so happy. It’s so easy and fast and sounds impressive, but is a super quick thing to throw together and munch on all week long.

Vanilla Cherry Almond Granola. Vegan && Gluten-free

I would categorize granola as something that definitely is worth making at home. There are certain things I think are definitely easier to buy. An example of this would be hummus and almond butter. I try my best, but I can never get the texture as good as the ones from Trader Joe’s. I’ll keep working on this. In the meantime, I’ll keep cranking out granolas by hand, whether they be of the Puppy Chow variety, Nutty Gingerbread Granola, or Carrot Cake Granola. Or, in this case, Cherry Almond Vanilla Granola:

Vanilla Cherry Almond Granola. Vegan & Gluten-free!

But homemade granola is noticeably better than store-bought. First off, it just tastes so darn fresh and wonderful. It’s also easy to customize. I like that I can add a boatload of nuts because I like a boatload of nuts in my granola. I can also make it extra-cinnamony and not-too-sweet. And it’s wonderful and perfect and has a magnificent crunch and makes the house (or studio apartment) smell absolutely wonderful. It’s actually a staple of mine to snack on and keep around the house, which is why when the Recipe Redux challenge for May was to share a DIY household kitchen staple, I knew I had to share a recipe for granola. Easy to make, more than worth the effort, and always a delightful snack to have on hand. Yums.

Vanilla Cherry Almond Granola. Vegan and Gluten-free

Today I was running very low on maple syrup because my mom used like, all of mine without my knowledge. I try to remind myself that she paid for my food for 18 years of me growing which couldn’t have been cheap. But then I’m usually still sad because I am emotionally attached to all of my foods. Regardless, I ended up trying to use applesauce to replace some of the syrup. I actaully really liked the result. It gives it a nice texture and good clump-age (sounds sexy, right?) and acts as a wonderful binder without giving too much sweetness to the stuff. I’d do it again.

Vanilla Cherry Almond Granola. Vegan and Gluten-free!

So in a way it ended up being a good thing that I was low on maple syrup. Except then I ended up at Trader Joe’s on an off day (again) which is getting embarrassing. Sometimes a girl just needs to get her homemade granola fix.

So here we go with this Cherry Almond Vanilla Granola. It’s a great combination of flavors. I really love almonds and cherries and they pair together quite well. Vanilla adds a warmth and sweetness to tie it all together.

Prep Time: 10 minutes
Bake Time: 30 minutes
Level: Easy

makes about 4 cups granola

Ingredients:

3 cups rolled oats
1 cups almonds (I used slivered, because it was what I had, but you can use whatever)
1/2 cup dried cherries
1/2 cup shredded coconut (optional)
2 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract
1/4 cup brown sugar
1/2 cup apple sauce
1/4 cup maple syrup (can sub honey)
1/2 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, combine oats, optional coconut shreds, and salt. Mix well.

3. In a small bowl, combine coconut oil, apple sauce, brown sugar, vanilla and maple syrup. Mix well.

4. Pour wet mixture over dry mixture and mix until well combine. The oats should all be a little wet. Transfer to a parchment-lined or nonstick baking sheet. Place into the oven for 30-35 minutes until nuts and oats have browned. Add cherries and almonds about 15 minutes into baking and mix well (this is optional, if desired you can add them from the get-go, I just prefer my nuts and dried cherries a little less toasted, especially if the nuts are slivered, but you can easily add them before baking). When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools. Enjoy 🙂

For more DIY Kitchen Staples from fellow Recipe Redux members, click around below:

An InLinkz Link-up

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plant-based eats and treats

Category Archives: almond