Mary Berry-Inspired Vegan Almond Cherry Cake with Lemon Glaze

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 Almond Cherry Cake Mary Berry GBBO Inspired

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:

  1. Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
  2. Dice cherries and toss lightly in flour to prevent them from absorbing moisture from cake. Set aside.
  3. Combine chia seeds and flax with non-dairy milk. Set aside to congeal as an egg substitute.
  4. Combine flour, almond meal, baking powder, and salt. Mix well.
  5. In a separate bowl, whip sugar into softened non-dairy butter with a whisk or an electric mixer. Add juice of lemon.
  6. Add non-dairy milk and chia seed mix into the non-dairy butter mix. Mix well.
  7. Fold the dry ingredients into the non-butter/sugar mixture.
  8. Fold in floured cherries.
  9. 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?).
  10. 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.
  11. Drizzle icing over cooled cake. Garnish with diced almonds and cherries. Enjoy!

 

Homemade Graham Crackers

Do you ever get a baking itch you have to scratch? Like when you hear about something and the idea of making it sticks in your head and you find yourself googling all these recipes until you actually scratch that damn itch and make it already? I do. And that’s how I felt about homemade graham crackers.

Homemade Graham Crackers - Vegan

These are perfect for summer time. Since I guess that’s what it is now that it’s past Memorial Day.

Homemade Graham Crackers - Vegan - Kbaked

I used some vegan marshmallows from Trader Joe’s (for $2.99 whatup) and used some of their dark chocolate lover’s bar to make s’mores. It was epic. But I also like eating graham crackers with peanut butter.

Truth be told I made these last summer, but recently found the photos and realized I never posted this recipe! So here it is, from the archives :).  Enjoy!

Homemade Graham Crackers

Homemade Graham Crackers - Kbaked

Prep Time: 30-50 minutes
Cook Time: 15-25 minutes
Servings: about 24 crackers, depending on size

Ingredients:

  • 2 cups whole wheat pastry flour or graham flour (Bob’s Red Mill and a few other brands make this; I found it at my local grocery store, but whole wheat pastry flour also works)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon ground clove (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 tablespoons non-dairy milk
  • 3 tablespoons non0-dairy butter, or coconut oil, melted

Method:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Combine flour, cinnamon, spices, baking soda and salt in a bowl and mix.
  3. In a small bowl, whisk brown sugar, butter, molasses, vanilla, and non-dairy milk.
  4. Add dry mix to wet mix and fold together until combined.
  5. Roll dough into a ball and allow to cool in the refrigerator for about 30-40 minutes, or in the freezer for 10. This is optional, but will help with rolling.
  6. Flour a surface and roll dough into a large rectangle, about 1/4th inch thick.
  7. Use a sharp knife to cut the dough into triangles. I used a meat-cutter to make fun edges. This is optional.
  8. If desired, poke holes into surface to resemble graham crackers.
  9. Transfer to parchment-paper lined baking sheet and bake for 15-20 minutes, until browned and slightly firm. Rotate halfway through baking.
  10. Allow to cool completely. Crackers will harden a bit as they cool.
  11. Enjoy!

Vegan Lemon Coconut Macaroons

Hey hey! How’s your long weekend going? Mine’s been chill AF and filled with time with my Mil-dawg, which was much-needed after a long week.

Vegan Lemon Coconut MacaroonsIn other news, I’ve got an easy sweet recipe for ya. I made these a few weeks ago and decided to make them again and post the recipe. I also tried adding a glaze this time and ended up liking them better without the glaze.Screen Shot 2017-05-28 at 8.26.57 PM

Maybe next time I should just buy vegan white chocolate and melt it and use that. Oh well. Ya live and ya learn, ya know?

kbaked Vegan Lemon Coconut Macaroons

These are really great if you’re one of those people who loves coconut. I happen to be one of those people. Coconut me anything.

I also really love lemon. Giada is totally right on the whole lemon thing: that shit adds shine to any dish. I love lemon in sweet, savory, breakfast, lunch, dinner, and dessert. Mmm mm mmm. Lemon me.

Easy Vegan Lemon Coconut Macaroons

One pro tip I’d give for these macaroons: make sure you pulse the coconut in a food processor or blender or Vitamix or whatever fancy shit you got before you make the macaroons. It helps them bind and greatly enhances the texture/overall final mouth feel.

Vegan Lemon Coconut Macaroons

But if you love lemon and/or coconut, MAKE THESE. And dip ’em in white chocolate if you want. They’re great as a mid-morning snack, enjoy with yogurt or ice cream (I crushed one in my yogurt and it was like 10/10 material), or eat as dessert.

Vegan Macaroons - Lemon Coconut

Above is the photo from my original Insta post.

And if you love coconut, make THESE amazing vegan coconut macaroon bars with chocolate and almonds. More life-type posts coming soon!

Vegan Coconut Lemon Macaroons

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: about 12 bars

Ingredients:

  • 8 ounces shredded coconut (unsweetened, I got mine for $1.99 at Trader Joe’s)
  • 3 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional, but truly the MVP here; if you don’t have any, sub an additional teaspoon vanilla)
  • zest of 1 lemon
  • juice of 1 lemon
  • 6 ounces dairy-free or regular white chocolate

Method:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Place shredded coconut in a food processor or blender and pulse until a rough crumb forms (it should still have some shredded texture, but aim for tiny shred pieces).
  3. Transfer shredded coconut to a bowl.
  4. Wash and zest lemon.
  5. Microwave coconut oil until melted (about 1 minute). Pour into bowl with shredded coconut. Add maple syrup, vanilla extract, and almond extract, lemon zest and juice, and stir until well combined and sticky. If the dough does not seem sticky enough, add an additional tablespoon or two of maple syrup.
  6. Shape dough into small balls. I did this using a mini melon baller. Place balls of coconut dough onto parchment paper-lined baking sheet, roughly 1 inch apart.
  7. Place oven for 10-12 minutes, until top is just lightly browned.
  8. Remove pan from oven and place in the refrigerator to cool.
  9. If using white chocolate, microwave chocolate chips in 30 second increments until melted, stirring at each increment. This will take about 90-120 seconds.
  10. Remove macaroons from the refrigerator or freezer, dip bottoms in white chocolate, and return to parchment paper.
  11. Place bars into the refrigerator until the chocolate top sets, at least one hour.
  12. Enjoy!

Easy Vegan Puppy Chow

Puppy chow!! Aka muddy buddies (apparently). Aka the best darn sweet crunchy snack of all times ever period!I remember puppy chow sales being a thing when I was little. Were they a thing where you grew up? Because when I went to college I realized they aren’t a thing everywhere. In fact all 3 of my freshman year suite-mates hadn’t heard of puppy chow. How sad, I know. MuddyBuddys_Katherine_baker

I think Puppy Chow is a Midwest thing. I could be wrong. All I know is that everyone I know from the Midwest knows what it is, and I’ve met lots of coasties who do not. But that could be an anomaly.

Baker_Katherine_puppy_chow_mix

If you look on the back of a Chex box for a puppy chow recipe, you may notice that that recipe contains butter and vanilla. I find these additions to be unessential. Like, when you’re eating puppy chow, I feel like they don’t add much. IMG_5461

At least to me. I just use peanut butter, chocolate, powdered sugar, and cereal, and I don’t miss anything. So I reason I’ll save vanilla and butter for instances where it really does add shine. Gotta save those valuable baking resources, amiright?

PuppyChow_KatherineBaker

So here is my coincidentally, stripped-down, bare-bones, completely delicious vegan puppy chow recipe. If you’ve never had it, make it right the fuck now. Trust me. KatherineBaker_Chocolate_peanutbutter

This is another adapted recipe I posted on Spoon University, but here you’ll find it completely unabashedly dairy-free and with slightly different photos. Enjoy!

-Kbakes

PS: If you want more p chow in your life, check out this Puppy Chow Granola post!

PuppyChow_KatherineBaker_

Easy Vegan Puppy Chow

  • Prep Time: 15-20 mins
  • Cook Time: nada
  • Servings: varies on how much you can eat at once (I can eat a lot of this at once)

Ingredients:

  • 6 cups Chex or other plain cereal
  • 1/2 cup peanut butter or other nut butter (almond or sunflower seed butter would also be yummy)
  • 1 cup dairy-free chocolate chips (I use Trader Joe’s) or chopped dark chocoalte
  • 1/2-3/4 cup powdered sugar, depending on if you’re one of those people who likes a little or a lot of powdered sugar on your chow

Method:

  1. Melt the chocolate in a large microwave safe bowl by heating in 30-second increments in your microwave for 1-2 minutes, stirring between each until chocolate is almost (but not completely) melted. Add peanut butter to the bowl and return to the microwave and heat for an additional 30-60 seconds, until peanut butter is also melty.
  2. Mix those two together. Enjoy the views and the smells.
  3. Add cereal to bowl and mix gently. You want to coat the cereal with the chocolate/peanut butter mixture, but also want to be careful as to not crush the cereal.
  4. Transfer to a large zip-lock, add powdered sugar, and shake it up until cereal is coated with powdered sugar.
  5. Eat the shit out of that delicious puppy chow.

Easy Vegan Strawberry Oatmeal Bars

So I have this weird habit of making some recipe, taking photos of it, uploading the photos onto my computer, putting them in a folder on my desktop, and then forget to ever post the recipe and photos. Like, it happens way more often than it should. WTF.

Screen Shot 2016-08-06 at 4.06.24 PM

Or maybe I didn’t post this recipe because the photos aren’t great. I took some on my phone (ie one above) and forgot to DSLR anymore of the finished project. Probably cause I was eager to eat them. Sometimes I wonder why I pour so much time and energy into the stuff I do for other platforms that consistently under or don’t pay me and so little on my own site. I am actively changing this RIGHT NOW. So I’m gonna creep around my desktop, find some old (but new to you) recipes, and post ’em. Starting with this one.

I made these on Easter when I had a baking bug in my pants and wanted a sweet treat but was limited on baking supplies. I also didn’t feel like going to store, so I crept in the freezer, found a bag of frozen strawberries, and got busy.

Screen Shot 2016-08-06 at 4.04.31 PM

I was craving a sweet, oaty bar, and googled “oatmeal strawberry bar,” and was directed to one of Ree Drummond’s recipes. Related: low key love watching the Pioneer Woman. Yes, I know I’m a non-meat-eater of 17 years and the Drummonds live on a tycoon cattle ranch and raise animals for the purpose of human consumption. And yes I know Ree makes a bunch of stuff I would like, never want to touch with a 10 foot pole.

But you can’t deny there’s something eerily enchanting about that show. And that the violin theme song is perfect. And that you love  learning what’s happening on the ranch that day. And most importantly, you can’t deny that Ree has some good trips and tips for cooking, no matter what your dietary pattern or preference.

So these easy bars were inspired by her. I looked at her recipe, adapted it, veganized it, healthified it a little, and proceeded to watch The Pioneer Woman while baking. It was a lovely Easter indeed.IMG_3756

These bars are lightly sweet, oaty, chewy, and gushing with strawberries (in a good way). I made the jam for the filling using only frozen strawberries and chia seeds. This works tremendously. You just let them jell up. It’s wonderful.

Anyways, enjoy this recipe. More life update type post tomorrow. Have a great weekend!

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Easy Vegan Strawberry Oatmeal Bars

Adapted from pioneerwoman.com

Prep Time:   10 minutes
Cook Time: 40 minutes
Servings: about 12 bars

Ingredients:

  • 1 1/4 cup frozen strawberries, thawed
  • 2 1/2 tablespoons chia seeds
  • 8 ounces non-dairy butter
  • 1 cup oat flour (you can make oat flour by pulsing rolled oats in a food processor until a fine powder forms)
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Method:

  1. Thaw frozen strawberries in the microwave by warming for about 1-2 minutes until soft. Mash with a fork. Add chia seeds, mix well, and allow to sit for at least 20 minutes.
  2. Preheat oven to 350 degrees. Oil a 12×12 pan.
  3. Combine oat flour, oats, sugar, baking powder and salt and mix well.
  4. Cut cold non-dairy spread or butter into small bits. Then add to flour mixture. Using a pastry cutter, back of a fork, or your fingers, crumble butter into mixture until coarse crumbs form.
  5. Divide mixture in half. Pack slightly more than half of the flour mixture into the bottom of the pan.
  6. Spoon strawberry jelly mixture over the packed flour mixture into the pan.
  7. Crumble and sprinkle remaining flour mixture over the top half of the strawberry mixture.
  8. Place pan in oven for 35-40 minutes, until lightly golden.
  9. Allow to cool, slice, and enjoy.

Homemade Baked Tortilla Chips

Greetings! Again, sorry for the lack of recent content. I had a random surgery need pop up (more on this in my next post), and between work and the meds I’ve been on, have been drained of energy. HomemadeBakedTortilalChips_KatherineBaker

So! I’m going to share a series of adapted recipe pieces I wrote for Spoon University on the blog. Starting with these tortilla chips. (The recipes on the blog will be slightly different than those on Spoon)HomemadeBakedTortillaChips_Baker

I’m not a huge chip person. I can take or leave potato chips. Which is honestly kind of strange considering how much I LOVE potatoes. But I do like tortilla chips sometimes. Especially if they’re extra salty and not too greasy and served with guac. Or chocolate. (Trust me, tortilla chips + chocolate = a great combo).HomemadeBakedTortillaChips_Baker_Katherine

These chips are wonderful because they’re the perfect way to use up staling tortillas. And we all know how much I despise food waste. You can also make these in the microwave by microwaving each side for about 30 seconds-1 minute until crispy. It works way better than I expected it would.HomemadeBakedTortillaChips_KatherineBaker

So here is a link to the post on Spoon, and here is the recipe, below:

Homemade Baked Tortilla Chips

  • Prep Time: 5 mins
  • Cook Time:12 mins
  • Servings: 3-4

Ingredients:

  • 8 corn or flour tortillas
  • 1-1.5 tablespoons vegetable oil
  • lots of salt
  • lime juice (optional)

Method:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush each side of each tortilla with just a wee bit of oil.
  3. Cut tortillas into 8 equal wedges (or 6 or 4 wedges, if you’re into bigger chips).
  4. Place tortilla wedges on baking sheet, spacing evenly and ensuring that none overlap. If you want to add lime juice, now’s the time to brush it on.
  5. Sprinkle a generous amount of salt over the chips.
  6. Place chips in the oven for 8-12 minutes, until golden and crispy, flipping halfway through, if desired.
  7. Remove from oven and allow to cool completely. Add more salt if you’d like. Enjoy 🙂

Soy Ginger Maple Baked Tempeh

This right here is my recent go-to baked tempeh recipe. It’s the perfect combination of savory umami flavor, with a hint of maple sweetness, and a bit of heat from ginger. You can up the spice level with some Sriracha, but more on that later.Screen Shot 2017-04-17 at 11.37.38 PM

Never had tempeh? Well perhaps you should give it a try.  Two important things about tempeh: 1) tempeh is made out by fermented soybeans into a weird dense cake thing, and 2) tempeh is way better than I just made it sound.

When I try to describe tempeh to people, I usually go with “it’s kinda like tofu, but heartier and with a toothier texture.”  If you’re looking for a cheap ($1.99 for an 8-ounce package at TJs!), versatile protein, give tempeh a try. It’s great on salads, in grain bowls, or in tacos.

IMG_3822

Someone recently asked me on Instagram how I make my tempeh, and actually this is a question I get a lot when I recommend it to people: “Like, what do I do with that log thing made of soybeans?”

Personally, I love tempeh so much, I can eat it cold, plain, and with salt. But for those less obsessed than I, here is one of my favorite ways to prepare it:

Prep Time:  5 minutes + at least one hour to marinate
Cook Time: 30 minutes
Total Time: at least 90 minutes, the longer you marinate, the more intense the flavor
Servings: 3-4

Ingredients:

  • 8 ounces tempeh
  • 1/4 cup soy sauce, liquid aminos, or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame or other neutral vegetable oil
  • 1 tablespoon fresh grated ginger, or 1/4 – 1/2 teaspoon ground ginger (depending on desired level of ginger-heat)
  • 1/2 tablespoon Sriracha (optional)

Method:

  1. Cut tempeh into slices, cubs, or triangles (however you desire it)
  2. Mix soy sauce, maple syrup, oil, ginger, and Sriracha in a small bowl.
  3. Place tempeh in a small shallow dish and pour marinate evenly over the tempeh.
  4. Place tempeh in the refrigerator for at least 40 minutes, up to 24 hours. The longer it sits, the more intense the flavor becomes.
  5. When ready to cook, preheat oven to 350 F.
  6. Place tempeh on a backing sheet lined with parchment paper. Pour extra marinate from the pan over the tempeh.
  7. Bake for 22 minutes, then flip, and bake an additional 18-25 minutes, until desired texture is reached.
  8. Remove from oven and enjoy!