Vegan Samoas (Caramel DeLites) with Date Caramel

Girl Scout Cookies.

Yummy Vegan Caramel Delites (Samoas) with Date Caramel

Don’t pretend you don’t like them. Almost everybody has a soft spot for at least one of those delicious, seasonal sweet treats.

Delicious Vegan Samoas with Date Caramel

Coincidentally, several varieties of Girl Scout Cookies are vegan (#bless). Which is honestly such a gift to dairy-free and vegan people. It’s so nice to not miss out on the Girl Scout cookie fun.

Vegan Samoas with Date Caramel

Thin Mints: vegan. S’mores cookies: vegan. Peanut butter patties: vegan.

Delicious Vegan Samoas:Caramel Delites w: Date Caramel

But what’s not? Sadly, samoas (or caramel delites, depending on who you ask). Boo.

Vegan Caramel Delites with Date Caramel

Now. I have seen a million line-extensions of Girl Scout cookie products on the shelves that hypothetically I could enjoy. Girl Scout cookie cereals, granola bars, candy bars, even teas – but nothing is quite as satisfying as the cookies themselves.

Amazing Vegan Samoas with Date Caramel

So when life won’t give me a vegan Caramel DeLite, I will make one myself. Because I am a strong, independent woman and I do not need a mass-bakery to support my inner-cookie-lover. I will get creative and I will succeed. Just watch me.

Vegan Caramel Delites (Samoas) w: Date Caramel

So here we are: vegan samoas. I played around with two versions. One batch I made used date caramel. The other used this Coconut Milk Caramel. You could also just melt a bunch of these heavenly nuggets and use that instead. You do you. I’m not here to tell you how to live your best samoa life.

Anyways ~ On to the cookies. A little prep work is involved, yes, but I promise it’s worth it. Perfect and impressive and tasty for your next party or Instagram. Or in my case, empty Friday night.

#bless up, Girl Scouts:

Vegan Samoas (Caramel DeLites) with Date Caramel

Delicious Vegan Samoas with Date Caramel

Prep Time:  30 mins
Cook Time: 20 mins, but require at least 20 minutes refrigeration
Total Time: ~50 minutes
Servings: 12 bars

Ingredients:

Shortbread Cookies:

  • 1/4th cup vegan butter, softened (such as Earthbalance)
  • 1/4th cup coconut oil, melted (can sub more vegan butter)
  • 3/4th cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cup whole-wheat pastry flour (can sub additional all-purpose flour or vice versa)
  • dash of salt
  • Date Caramel Coconut Layer:

  • 8 ounces of pitted dates (about 1 cup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional)
  • 1/4 teaspoon salt
  • 2 cups shredded coconut
  • Alternatively, you can sub date caramel with one batch of this Coconut Milk Caramel.Chocolate:

  • 2 cups dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil (optional)
  • Method:

    1. Preheat oven to 350F.
    2. In a large bowl combine softened vegan butter and melted coconut oil. Add sugar and vanilla extract and whisk well. Add flour and fold into dough until just combined. If dough seems dry, add a tablespoon or 2 of water or non-dairy milk. Place dough in refrigerator to set, about 30 minutes.
    3. Meanwhile, soak dates in 1 cup water for at least 10 minutes. Once dates have softened, drain them and place in a food processor. Add sunflower seed butter, vanilla and salt. Pulse until a smooth caramel dough forms; the caramel should be sticky.
    4. Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
    5. Remove dough from refrigerator. Roll out dough to be about 1/8th inch thick. Use a circle cookie cutter, and/or an inverted drinking glass to cut dough into circles. Use a knife to cut a smaller hole in the middle of each cookie, to resemble a doughnut shape.
    6. Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
    7. Remove cookies from oven and allow to cool.
    8. Once cookies have cooled, use a spoon or your fingers (fingers are much easier, honestly) to distribute date caramel around cookies. Aim for about 1/4-1/3th inch of date caramel.
    9. Once cookies have caramel layer, melt chocolate in a microwave safe bowl in the microwave using 30 second increments, and stirring occasionally. This will take 2-4 minutes. Once chocolate is melted, stir in coconut oil.
    10. Pipe chocolate or drizzle it in a zig-zag pattern using a pastry bag, and/or by letting it run off the back of a spoon. Once all cookies have a chocolate drizzle, dip the bottom of each cookie into the remaining chocolate, placing back onto the parchment baking sheet after each dip.
    11. Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
    12. Enjoy!

    Quinoa Sunflower & Chia Seed Crackers

    Mmmmm crackers. I love me a good cracker. Oddly, however, I rarely buy crackers. It’s one of those things I just never grab when I’m on autopilot at the grocery store. So maybe I enjoy crackers so much because they’re novel to me. Or maybe it’s just because I love carbs.

    Vegan & Gluten-free Quinoa Sunflower Chia Seed Crackers

    Well, I guess these crackers aren’t that carby. They got quinoa in them, but they also pack a buttload of healthy fats – polyunsaturated from the sunflower seeds, and omega fatty acids in the chia seeds. Also, hello holy fiber. These babies are packed full of them.

    Quinoa Sunflower & Chia Crackers - Sunflowers

    Can we talk about sunflower seeds for a minute? I seriously think they’re underrated. They’re not only tasty, but mega-cheap, and seriously nutritious! They’re one of the foods highest in polyunsaturated fatty acids – aka the best fatty acids, and the ones that can help you lower your blood lipid profiles when used to replace other fats and/or carbs.

    Quinoa Sunflower & Chia Crackers - Quinoa

    Anyways back to crackers. These were kind of made on a whim based on what was in my pantry at my mom’s house in Wisco last week. And then they turned out really great. Like, way better than I had expected. I love when that happens. It makes me happies. Much more happies than when you make something you think is gonna be great and then it’s totally meh or you leave it in the oven way too long by accident because you can’t get your dog back inside from playing with frogs in the lawn and then you totally burn the crap out of whatever your’e making. Not that I speak from experience.

    Quinoa Sunflower & Chia Crackers - Vegan & Gluten-free

    These crackers are hearty, flavorful, and satisfying. They pair great with avocado. They would also be pretty great with hummus, or are perfect on their own. You can also omit the garlic and pair them with sweet toppings, like nut butter or jam. You do you.

    Vegan Quinoa Sunflower & Chia Crackers

    Let’s take a second to acknowledge the avocado in the photo above is a little bruised. Let’s also acknowledge that it is still perfectly edible and since I hate wasting food and avocados are darn expensive, no, I did not run to the store to buy a new one for this photo. Sorry, guys. But this is about the crack-tastic crackers anyway.

    Quinoa Sunflower & Chia Crackers Vegan

    Say cracker again. *cracker.*

    Prep Time: 5 minutes
    Bake Time: 15 minutes
    makes about 6 large crackers

    Ingredients:

    • 1 cup raw sunflower seeds
    • 1/2 cup chia seeds
    • 1/2 cup raw quinoa
    • 1 cup water
    • 1/2 clove garlic (optional)

    Directions: 

    1. Preheat oven to 350°F.
    2. Mince garlic clove if making savory crackers. Otherwise, skip this step.
    3. Combine all ingredients in a bowl. Mix well.
    4. Line a baking pan with parchment paper (I used a 9″ x 9″ pan). Spread cracker mixture over parchment paper.
    5. Place in oven for 30 minutes. Carefully remove from oven. Place a second piece of parchment paper over the crackers, and flip crackers. Return to oven and bake for an additional 20-30 minutes, or until just set/crispy.
    6. Remove from oven. Allow to cool and enjoy.

     

    Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

    I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
    Vegan S'mores Bars Cookie Dough

    Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

    Vegan S'mores Cookie Dough Bars  Gluten-Free

    Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

    Vegan Cookie Dough Healthy

    Shut the front door, right? Right. But this magic is REAL.

    Vegan Marshmallows

    So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

    Vegan Marshmallows Trader Joe's

    Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

    Vegan Gluten-Free S'mores Cookie Dough Bars

    Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

    Vegan and Gluten Free S'mores Cookie Dough Bars

    In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

    Vegan Gluten Free S'mores Cookie Dough Bars

    The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

    Vegan &amp; Gluten Free S'mores Cookie Dough Bars

    Now let’s do this.

    Vegan S'mores Cookie Dough Bars Gluten-Free

    Ingredients – Crust:

    • 2 cups graham cracker crumbs (about a sleeve and a half)
    • 6 tablespoons coconut oil, melted

    Ingredients – Cookie Layer:

    • 1 can chickpeas, drained and rinsed
    • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
    • 1 cup rolled oats
    • 2 teaspoons vanilla extract
    • 1/2 cup brown sugar
    • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
    • 3/4 cup dairy-free chocolate chips
    • 3/4 cup chopped pecans (optional)

    Ingredients – Topping:

    • 12 ounce bag vegan gluten-free marshmallows
    • 1/2 cup chocolate chips (optional)
    • 1/2 cup chopped pecans (optional)

    Directions:

    1. Lightly grease a 9×13 baking sheet.
    2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
    3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
    4. Transfer cookie dough into pan and press on top of graham layer.
    5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
    6. Cut into squares and enjoy. Store in the refrigerator or freezer.

    Sweet Potato Hummus Vegan Grilled “Cheese” Panini

    Do you ever just want a big crusty sandwich with good toasty crunchy edges? I do.

    Sweet Potato Hummus Grilled Cheese Sweet Potato Vegan

    Do you ever want something that’s warm and filling that gives you energy instead of making you feel icky? Then we have something in common.

    Sweet Potato Hummus Grilled Cheese  Sweet Potato Vegan

    And have you ever had hummus warmed up and realized it’s the best thing ever? I have. And if you have not, it would be my great honor to share with you this simple pleasure.

    Sweet  Potato Hummus Vegan   Grilled Cheese

    If a sandwich isn’t for you today, you could also try warm hummus in this Hummus Barley Bowl with Sweet Potatoes & Kale. Yes I did just try to subtly self-promote another post of mine within this post. Why not, right? It’s my blog and I #dowhatiwant. Like make sandwiches out of plants and call it grilled cheese. Can I get a kale yeah?

    Sweet Potato Hummus Grilled Cheese Sweet   Potato Vegan

    *crickets* Anyways terrible puns aside, this sandwich is dank monies. It’s creamy, warm, filling, crusty, crunchy, and oh so luscious. Kind of like Aaron Paul. Except better because it’s a sandwich.

    Sweet Potato Hummus Grilled Cheese Sweet Potato Vegan

    I grilled mine in a panini press. I really enjoyed this life choice. I forgot about my panini press. But hot damn I’m happy I rediscovered it. Time to rekindle my love for pressed sammies. All dem crispy edges <3.

    Vegan Sweet Potato Grilled Cheese Panini

    If you don’t have a panini press, feel free to use your stovetop and a shallow skillet or frying pan.

    Sweet  Potato Hummus Vegan   Grilled Cheese

    Ingredients:

    • 2 slices bread of choice (I used Multigrain Sourdough from Trader Joe’s)
    • 1 medium sweet potato, baked or microwaved (about 1/2 cup mashed)
    • 1/4 cup nutritional yeast
    • 1/4 teaspoon chili powder (optional)
    • 1/4 teaspoon cumin
    • 1/4 teaspoon paprika
    • 1 teaspoon almond (or other non-dairy) milk
    • 1/4 cup hummus (I used Trader Joe’s Horseradish Hummus; this Miso Hummus works great, as well)
    • salt & pepper to taste
    • Optional (recommended) add-ins:
      • sun dried tomatoes
      • fresh tomatoes
      • roasted red peppers
      • roasted onions

    Directions:

    1. Cook sweet potato until tender, either in the oven at 425 degrees for 40-50 minutes, or in the microwave for 6-10 minutes.

    2. Scrape the insides of the sweet potato into a bowl. Add nutritional yeast, chili powder, cumin, paprika, and salt and pepper into a small bowl and mash together. Add almond milk to thin, if desired, and mix well again.

    Sweet  Potato Hummus   Vegan Grilled Cheese

    3. Spread a layer of sweet potato mash over one slice of bread, and a layer of hummus over the other. Add additional toppings, if desired. I recommend sun dried tomatoes.

    4. If using a panini press, bring to medium-high heat and toast until insides have melted and warmed and bread is toasted, about 4-5 minutes. If you are toasting in a skillet on the stove-top, warm and melt about a teaspoon of non-dairy spread or coconut oil over medium heat. Gently place sandwich and allow to toast until browned, about 2-3 minutes, then flip to the other side and repeat on other side of sandwich until both slices of bread are browned, crispy, and delicious. Enjoy. 🙂

    More Hummus:

    Banana Bread Baked Oatmeal for One

    This title of this recipe should come as no surprise to those who know me. I love bananas. I love oatmeal. Boom: it’s a Banana Bread Oatmeal Bake for One. YUM.

    BananaBread Baked   Oatmeal for One Vega

    What’s more surprising than the title of this recipe, and the fact that it was nearly 70 degrees today and I actually started sweating while outdoors (which hasn’t happened in approximately 6 months) is the fact that I’ve never put this recipe on my blog. This is strange because I eat it all.the.time.
    Banana Bread Baked Oatmeal    for One Vega
    It’s a longtime favorite. A best friend in the breakfast department. A midnight post-all-day-study-marathon-at-Bobst meal. A lunch-time go-to when I feel like breakfast for lunch. A second breakfast when my typical 5:30am breakfast doesn’t hold me over til noon. In essence, I eat this baby several times a week, yet I’ve never shared it. Today, that changes.
    Banana Bread Baked Oatmeal
    Allow me to describe my BFF breakfast to you: It’s hot, fluffy, satisfying, creamy, filling, and tummy-friendly, and the whole thing tastes like you’re own personal hearty loaf of banana bread goodness.
    Vegan Easy Banana Bread Baked Oatmeal for One
    Bonus: it makes your kitchen smell amazing and takes less than 2 minutes to throw together. Then you let it bake up nice and quick in the oven, and the smell of sweet, sweet banana bread will waft all throughout your house, tickling your nostrils and getting your tummy oh-so-ready to eat it all up. It’s also vegan and gluten-free, making it highly allergen-friendly to you and your kin. I don’t know why I just referenced a Christmas song. Anyways…
    Easy Vegan Banana Bread Baked Oatmeal for One
    I really hope anyone looking to mix up their breakfast or late-night-snack routine gives this baby a whirl. It’s never let me down, and I believe it won’t let you down either. You can add syrup, sugar, or honey to the top if you desire, but I find the sweetness of baked bananas to be plenty. I like it best fresh out of the oven, covered with a splash of almond milk to cool it down, and drizzled with ooey gooey almond butter that gets all melty when it hits the hot oatmeal bake. But that’s just me. You do you. And you eat dem oats, homie.
    Banana Bread Baked Oatmeal for One Vegan
     …because as my BFF Jake Tully’s senior quote reminds us all, “It’s a whollllleee lotta oats.” 😉

    Prep Time: 2 minutes
    Bake Time: 18-25 minutes
    Level: easy

    serves one, easily doubled

    Ingredients:

    • 1/2 cup rolled oats
    • 2 tablespoons oat flour or other flour (can sub additional oats if desired)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1 1/2 tablespoons nut butter or coconut oil
    • 1/2 cup almond or other non-dairy milk
    • 1 banana
    • 1-2 teaspoons honey, or maple syrup to top (optional, I think it’s perfect without it)

    Directions:

    1. Preheat oven to 400 F. In a small bowl, combine oats, oat flour, baking soda, and cinnamon. Mix.

    2. Cut banana in half. Mash half of the banana and add to the bowl. Add nut butter or coconut oil and non-dairy liquid. Mix well.

    3. Transfer to an oven-safe ramekin or dish. Slice remaining half of banana on top of oatmeal mixture. Place in the oven for 18-25 minutes, until fluffy, browned, and liquid has all absorbed. Serve with almond or other non-diary milk, non-dairy yogurt, and syrup or honey as desired.

    Banana Bread Baked Oatmeal for One Vegan

    Whole Wheat Oatmeal Dinner Rolls

    Carbs. Carbs. Carbs. Give me all the carbs. Make it rain whole grains. Take me to bagel land. Burry me in sweet potatoes and bananas. Shove a cake in my face. Any way you carb me up, I’ll probably be a happy camper.

    Oatmeal Whole  Wheat Dinner  Rolls Vegan

    The other morning was Easter morning. To celebrate I asked my sister and her husband if they’d enjoy going on a little outting with all our pups. Millie loves to visit her cousins and Auntie Jenn and Uncle Tyler, and as I rarely have Sundays off I thought it would be the perfect opportunity for a Sunday stroll.

    Oatmeal Whole Wheat Dinner  Rolls Vegan

    Imagine my delight and aw when I arrived to the Jackson residence to the smell of fermenting yeast and baking carbs. That’s right – Tyler was making homemade bagels. Win.

    Vegan Oatmeal Whole Wheat Dinner Rolls

    I had brought fruit because we were planning to have a mini brunch of sorts, but I was not expecting homemade whole wheat bagels. What a treat! Better than a fancy overpriced Easter brunch that requires pants, in my humble opinion.

    Dinner Rolls Oatmeal Whole Wheat Vegan

    Besides the fact that deciding we NEEDED peanut butter for our bagels and my sister and I going on a 30 minute mission to get some which ended with us analyzing why Piggly Wiggly makes so uncomfortable, the Easter morning mini brunch thang was a simple, stress-free epic success. Which was followed by a lovely beach-front stroll with the pups. 🙂 Happy times.

    Dinner Rolls Oatmeal Whole Wheat Vegan

    Homemade bagels had me wanting more homemade carbs. After finishing off a 12-pack of Angelic Bakery dinner rolls by myself in 72 hours, I decided I wanted more rolls. Inspired by the rolls and Tyler’s bagels, I created these Whole Wheat Oatmeal Rolls, with whole wheat flour and oat flour.They are the perfect hearty yet fluffy, curnchy-outside-soft-inside roll to eat alongside soup or salad, with butter, nut butter and jelly, or to enjoy just as they are, as homemade bread has a way of being outstanding in its own simple right.

    Dinner Rolls  Oatmeal Whole Wheat Vegan

    Easy to make and even easier to eat, these little rolls will brighten your day and make your house smell yum tastic. Just be careful you don’t end up like and eat 3/4ths of the pan in one sitting. D’OH!

    Oatmeal Whole  Wheat Dinner Rolls Vegan

    Prep Time: 90 minutes
    Bake Time: 20-30 minutes
    Level: easy

    makes 12 rolls 

    Ingredients:

    • 1 cup warm water
    • 1 package dry active yeast
    • 2 tablespoons sugar, divided
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil or non-dairy butter
    • 1 1/4 cup oat flour
    • 1 1/4 cup whole wheat flour
    • 1 1/2 tablespoons  ground flax
    • 1/4 cup rolled oats for garnish (optional)

    Directions:

    1. Warm water to 110-115 °F. Add package of yeast and 1 tablespoon sugar and allow to sit for at least 10 minutes, until yeast is foamy and fragrant.

    2. In a stand mixer, add water/yeast mixture, oat flour, flax, remaining sugar, salt, and oil. Mix with stand mixer until well combine. If you do not have a stand mixer, you can get a good arm workout by doing this in a bowl with a wooden spoon.

    3. Add whole wheat flour 1/4 cup at a time, mixing as you go, until a ball of dough forms. The dough should not be sticky. If it is, add more flour a few tablespoons at a time.

    4. Once ball of dough has formed, cover and allow to rise for about an hour.

    5. Punch down dough and knead a few times. Cut dough into 12 even pieces. This can be done with a dough cuter or a large sharp knife. Grease a rough 9″ cake pan and arrange dough balls in a circle in pan. If desired, add rolled oats for garnish (you can also add them after baking by first brushing with a bit of melted non-dairy butter). Allow to rise for an addition 30-60 minutes.

    Oatmeal Whole Wheat Dinner Rolls Vegan

    6. Preheat oven to 400 °F. Once preheated, bake rolls for 20-30 minutes until browned, fragrant, and hollow-sounding upon tapping with finger. Remove from oven and EAT with butter substitute, coconut butter, almond butter, peanut butter, jelly, jam, to mop up soup, etc etc etc~! Enjoy!

    Oatmeal Whole  Wheat Dinner Rolls Vegan

    Vegan Lemon Olive Oil Coconut Cake

    Before yesterday, I had never in my life gotten a car wash. True fact. It was something someone always did for me in high school, and then when I was in college, I rarely drove because that’s just not something that happens at NYU. I actually used to chuckle when people asked me if I had a car “out there.” I’d be like HECK NO and I don’t want one.

    Easy Lemon Olive Oil Coconut Cake Vegan kbaked

    I’ve just never been a fan of driving, nor have I ever been particularly good at it.  Some people enjoy it; it not my piece of cake. Cake is my piece of cake, thank you very much.

    Lemon Olive Oil Cake Vegan Coconut

    Back to the carwash. So, I finally get my car washed for the first time EVER at the ripe age of 24 and feel super adult and whatnot, and manage to somehow almost die and get my car totaled in the process. During a carwash. I kid you not. It was a highly stressful two minutes full of James-Bond worthy car-escape-ism, fast running, dramatic yelling of “STOP IT’S AN EMERGENCY” and returning to my car and saving my cute little car’s butt just in the nic’o time. It was a stressful two minutes, to say the least.

    Lemon Olive Oil Coconut Cake Vegan

    Anyways I decided to listen to “Shake it Off” like a basic bitch, go to Target to walk around, space out and calm down. I even treated myself to an iced coffee with soy milk, just to prove how basic I could be, in case anyone had doubts. I proceeded to realize it was beautiful out, and took my dog to froyo. Any time life feels a bit off, I look at my dog and feel like life is going to be okay because she’s so damn cute.

    The nice weather had sunny vibes had me craving spring. The stress of the day had me craving sugar. I wanted something fresh and light. I wanted an old favorite, Lemon Olive Oil Coconut Cake. This was the cake I made for my sister’s bridal shower. *excuses self for nostalgic moment/sigh* She digs it. So do I. Somehow it’s still one of my most “viewed” recipes according to stats. Probably because it’s darn tasty.

    Lemon Olive Oil Coconut Cake Vegan

    Lately I’ve been on such a kick of making new things that I haven’t made this old favorite in quite some time. But yesterday felt like the day. And so, I revisited my old recipe, revamped it a bit, and veganized it, which was super easy to do because the only thing that needed changing was nixing/replacing the eggs. It’s as light, luscious, fluffy and lemony as ever, and a seriously good recipe to place in your arsenal for crowd-pleasing entertainment, especially in the spring and summer months.

    kbaked Lemon Olive Oil Coconut Cake Vegan

    I made this cake two ways yesterday, to make sure I gave you guys the best vegan-ized recipe possible. My result was that both cakes were delicious. And then I had two cakes. Because kitchen experiments are my piece of cake. And for those of you love driving, I’ll leave that to you, and stick to cookies. Peace out gurlscouts. Happy Spring/Easter/Passover, etc. 😎

    Lemon Olive Oil Coconut Cake Vegan

    Prep Time: 30 minutes
    Bake Time: 30-40 minutes
    Level: easy

    makes 2 9″-inch round cakes, 2 9×9″-inch square cakess, or one 9×13″ sheet cake

    Ingredients:

    • 1 1/3 cups olive oil
    • 2 cups granulated sugar
    • 1 1/2 cups coconut milk or almond milk, unsweetened (can use ‘lite’ canned coconut milk, or out of a fat-free out of a carton, like the kind you put in cereal. both work!)
    • 1 1/2 teaspoons cider (or any) vinegar
    • zest of 2 large lemons (about 3-4 tablespoons)
    • juice of 2 large lemons (1/4-1/2 cup)
      • *note, you can make this as lemony or as plain as you desire, by increasing or decreasing lemon juice and zest within given ranges
    • 2 cups all purpose flour
      • could also sub 1 cup cake flour & 1 cup all-purpose flour
      • gluten-free: use 2 cups gluten-free flour blend, or oat flour with varied results
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/3 cup shredded coconut
    • whipped cream, powdered sugar, and/or fresh berries for serving (optional)

    Directions:

    1. Preheat oven to 350 F. In a small bowl or measuring up combine almond/coconut milk and vinegar. Allow to sit, at least 10 minutes.

    2. Meanwhile, in a large bowl, combine olive oil and sugar and whisk together. Zest lemons and place zest aside. Juice lemons and place juice aside n another small bowl.

    3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add lemon zest and whisk again.

    4. Add half flour mixture to olive oil and sugar mixture, and fold gently with spatula. Add half non-dairy milk and vinegar mixture. Repeat with remaining half of flour mixture and remaining half of non-dairy milk mixture. Pour into 2 9″-inch round pans, 2 9×9″-inch square pans, or one 9×13″ pan.

    5. Bake for 25-35 minutes until lightly golden, fragrant, and/or cake begins to pull away from sides of pan, and a toothpick inserted in the center of the pan comes out clean upon removal.

    6. Serve with powdered sugar, whipped cream, and/or fresh berries.

    Lemon Olive Oil Coconut Cake Vegan whipped cream

    Adapted from my original Lemon Olive Oil Coconut Cake, circa July 2013.