Vegan Lemon Coconut Macaroons

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!

Vegan Samoas (Caramel DeLites) with Date Caramel

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.

Vegan 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 DeLights) with Date Caramel

Prep Time: 30 minutes
Cook Time: 20 minutes, and at least 20 additional minutes or refrigeration
Servings: 12 cookies

Ingredients:

Shortbread Cookies:

  • 1/4 cup vegan butter (I like Earth Balance baking sticks)
  • 1/4 cup coconut oil, melted (can sub additional 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 AP flour)
  • dash of salt

Date Caramel Coconut Layer:

  • 8 ounces pitted dates (roughly 1 cup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional, adds richness)
  • 1/4 teaspoon salt
  • 2 cups shredded coconut

Alternatively, you can sub one batch of this Coconut Milk Caramel
Chocolate:

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

Method:

  • Preheat oven to 350F.
  • 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.
  • 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.
  • Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
  • 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.
  • Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
  • Remove cookies from oven and allow to cool.
  • 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.
  • 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.
  • 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.
  • Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
  • Enjoy!

Vegan Salted Coconut Milk Caramel

Vegan Salted Coconut Milk Caramel

Caramel! Do you say it “CARA-uh-mel” or “CAR-uh-muhl” or “KAR-mul?” I say it “delicious,” and something I enjoy swirled into my ice cream or as a dipping sauce for a hot doughy pastry (hello, mini churros).yummy-vegan-coconut-milk-caramel

So once upon a time I found and fell a bit infatuated with these vegan caramels made from coconut milk. Me being me, I instantly starting working on how I could recreate something similar.

I typically make my vegan caramel from dates, which is delicious, but this was a fun new challenge and I can’t wait to bake with this stuff and incorporate it into other fun desserts and treats.coconut-milk

What are you up to right now? As I’m typing up this post, I’m watching Vanderpump Rules. It’s the best worst show ever.

Life is still a bit of a doosey for me lately. I’m experiencing multiple transitions and am exploring new platforms for freelance, and in the meantime I find I have a lot of create energy and am unsure where to place it. It feels like I’m going to pop creative juice all over the carpet. So when this happens I end up baking breakfast cookies and making homemade vegan caramel. I need a life. Or a friend who will eat my food that isn’t my dog.vegan-coconut-milk-caramel

In other news, I am experiencing a really adorable adult acne breakout. This acne does not help me in the she-looks-like-a-teenager-don’t-take-her-seriously-department. Which is starting to get a wee bit frustrating. But that’s okay. I recently read a tweet from a vlogger I follow about letting people who doubt you and try to take advantage of you be your motivation to succeed. So I’m going to try to go this route. Which I guess means caramel, among other things.

Enough of my talking. On to the caramel:delicious-vegan-coconut-milk-caramel

It’s easy, delicious, and has a lovely coconul undertone. It’s wonderful swirled into yogurt, on top of ice cream, AND in the recipe I am going to post next (stay tuned ~ I’m really excited about this one).

Oh, and if you’d like the mini vegan churros recipe here it is: 1) Go to Trader Joe’s. 2) Buy frozen mini churros. 3) Eat.

Prep Time:  2 mins
Cook Time: 35-40 mins
Total Time: ~40 minutes
Servings: ~1/2 cup caramel sauce

Ingredients:

  • 1 can full-fat coconut milk
  • 1/2 cup sugar or coconut sugar
  • 2 teaspoons vanilla
  • 1 tablespoon coconut oil
  • 1 teaspoon sea salt

Method:

  1. In a small saucepan, combine coconut milk and sugar.
  2. Heat mixture to a boil over medium heat. Maintain slow boil over medium heat, stirring occasionally, until sauce has thickened, roughly 35-40 minutes. Stir in coconut oil and vanilla and remove from heat.
  3. Transfer caramel sauce to an airtight container and store in the refrigerator for up to 2 weeks. Enjoy!

Papaya Mango Coconut Tropical Cream Pie

The other night I had a crazy wild fun dream that I made a mini pie. As a result of this magical dream, I couldn’t stop thinking about a mini pie for a full 36 hours, which prompted me to go to Crate and Barrel and buy not one, but two mini pie dishes. Hashtag why buy one mini pie dish when you can have two?!

Vegan Papaya Mango Coconut Tropical Cream Pie.

I mean, how could I not? JUST LOOK AT THEM. I even took an iPhone foto to document the cuteness/brag about my purchases.

Screen Shot 2015-06-20 at 10.35.36 PM

This pie trip was actually super appropriate and justifiable because 1) I love pie and mini things and 2) The Recipe Redux challenge for the month of June was “Pie Love.”

I love me a good pie. I mean, really, who doesn’t like pie?Pie is for everyone; it is truly a food for the people. And pie can be oh so many different things – sweet or savory, fluffy or dense, chocolatey or fruity, or even veggie packed and dinner-appropriate. Pie is a food of many hats, you could say.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

I wanted to make a sweet pie because sweet I’m a dessert queen. At first I was going to make a fruit-filled pie. And then I did. It was peach and blueberry with a crumble topping. It was great. I ate it all in 24 hours. It’s likely that it’s recipe will pop up soon right here on kbaked.com. But then I next had a hankering for a cream pie. A fluffy, wonderful pillowy refreshing pie for summer. One you could hypothetically place your head down to sleep on, should you desire.

Vegan Papaya Mango Coconut Tropical Cream Pie.

Cream pies are a little bit less common for those who are dairy-free to come across. So I also enjoyed the additional challenge of dreaming one up and executing it. I used canned coconut cream as a substitute for heavy whipping cream. This works magically. There are a million recipes for coconut whipped cream on the internet, so I”m not going to pretend like I made it up. If you’ve never had coconut whipped cream, you should give it a whirl. Google “coconut whipped cream” recipe and make some. Side note: it’s delightful with berries.

Papaya Mango Coconut Cream Pie - Vegan & Gluten Free

I bought my coconut cream at (surprise surprise) Trader Joe’s for $1.49. Damn good deal. Also a good deal is the $2.99 papayas we have had in recently. Papayas have been such a nice change of pace for me as far as fruit goes. It’s like this creamy buttery mellow flavored tropical melon. Gimme.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

Papaya basically has the word “pie” in it, so I figured why not put it in a pie. And then I decided to add some mango for extra sweetness and a tropical flavor punch. The result is a wonderful fluffy and refreshing pie which is light and airy and fluffy and reminiscent of sitting on a beach in Cabo or something. Or sitting on your porch in Suburbia, WI. Basically the same thing right? right.

Papaya Mango Coconut Tropical Cream Pie. Vegan.

If you need something to lighten your spirits, tantalize your taste buds, or just something plain different to mix up the summertime dessert routine, I suggest you make this pie. Pro tip: tastes great with a whole lotta berries and a little extra crushed up graham cracker on top. Enjoy 🙂

Prep Time: 15 minutes
Chill Time: at least 1 hour
Level: easy

makes one pie serving 6-8, easily halved for a mini pie

Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves) –> for gluten-free, use gluten-free graham crackers or other plain crispy cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Pie Filling:

  • 1 can coconut cream refrigerated at least 2 hours, preferably overnight. —> (coconut cream is available at Trader Joe’s. If you do not have a Trader Joe’s in your area, simply take a can of full fat coconut milk and place in the fridge overnight. remove solid fat portion from can for pie)
  • 1/2 large papaya (about 1.5-2 cups cubes)
  • 1 cup cubed mango (frozen or fresh)
  • 2 tablespoons sugar
  • 1/4 cup shredded coconut for garnish (optional)

Directions:

1. In a food processor, pulse graham crackers into crumbs. If you don’t have a food processor, place in a ziplock bag and smash with a wooden spoon or rolling pin until crumbs form. Pour into a medium bowl and add sugar. Mix.

Vegan Papaya Mango Coconut Tropical Cream Pie

2. Melt coconut oil and add to graham crumbs. Mix well. Pour graham mixture into a pie dish and press into bottom and edges. Place in the refrigerator to set.

Coconut Whipped Cream  - Vegan

3. In a food processor or blender, combine cubed papaya and mango. Puree until smooth. Add sugar and puree again.

Vegan Papaya Mango Coconut Tropical Cream Pie.

4. In a large bowl using an electric beater, whip solid coconut fat from a can until light and fluffy, about 2 minutes. Gently fold in papaya and mango puree mixture until just combined. Pour into pie dish with graham crust. Garnish with shredded coconut if desired. Place in fridge to chill for at least an hour. Enjoy :-D.

For more Pie Love from fellow Recipe Redux members, click around below:

Cherry Almond Vanilla Granola

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.

Vanilla Cherry Almond Granola. Vegan && Gluten-free

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 🙂

Vanilla Cherry Almond Granola. Vegan & Gluten-free!

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

Vegan Carrot Cake Breakfast Cookies

Carrot cake is one of my favorite desserts. While I tend to be a chocolate-lover, I will stray from the norm for carrot cake.  It’s all about the textures, baby.

Carrot Cake Cookies! Easy, vegan and gluten free

It is my goal to create the best carrot cake-themed desserts ever in the near future. I like applying the flavor profile to other sweet treats, including granola and these cookies. I’m just getting started and feel more inspired than ever to conquer the carrot cake world. Stay tuned. Just like I’m currently staying tuned to this new season of Real Housewives of NYC. Gosh I’m happy Bethenney is back.

Carrot Cake Cookies ! Easy, vegan and gluten free

Back to carrot cake creations: I decided I wanted a slightly healthier tasting way to get a mini carrot cake fix early in the morning without feeling too sugared up. I wanted something that felt substantial and hearty, instead of like eating fluff. So I made Carrot Cake Breakfast Cookies to grab for quick mid-morning or afternoon snack attacks. They’re awesome. Much like my dog. Hey, did you know I have a dog? I do.

Carrot Cake Cookies Vegan

These babies are slightly sweet, but full of nuts, carrots, raisins and whole grain goodness (go oats!) so they satisfy what I love about the taste and texture of carrot cake but give me a lil energy boost for the day. They’re the perfect breakfast or snack cookie and pretty darn good for ya as far as cookies go.

Carrot Cake Cookies Vegan Gluten Free

Plus, they’re healthy enough to be a respectable breakfast option. And I like excuses to eat cookies for breakfast. Hope you do too; enjoy these cookies and have a happy day. 🙂

Ingredients:

  • 2 cups oat flour
  • 1 tablespoon flax
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar or maple syrup
  • 1/2 cup apple sauce
  • 1 cup grated carrots
  • 1/2 cup almond milk
  • 1/4 cup raisins
  • 1/4 cup shredded coconuts
  • 1/4 cup walnuts or pecans (optional)

Directions:

1. Preheat oven to 350 F. In a large bowl, mix flour, flax, baking soda, and salt.

2. Melt coconut oil in microwave for 30-45 seconds. Add brown sugar or maple syrup and mix. Add wet mixture to dry. Mix gently.

3.Grate in carrots, add applesauce and almond milk and mix fold wet and dry ingredients together.

4. Add raisins, coconut shreds and walnuts and stir. Shape dough into 1″ inch balls and space about 1-inch apart on an ungreased baking sheet. Bake for 10-15 minutes until lightly golden brown and fragrant.

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.

Vegan Triple Coconut Cookies with Chocolate Chunks

I feel as if kbaked has had a bit of a cookie lag recently. Like, I haven’t posted a cookie recipe since nearly two months ago when I made these Easy Vegan Oatmeal Raisin Cookies. Da fucks is up with the lack of cookies, amiright?

Triple Coconut Chocolate Chunk Cookies Vegan  Gluten-free Kbaked

For some reason, I’ve been on a kick of putting up more “real food” on my blog. You know, like this Simple Lemon Pasta, Hummus Barley Bowl with Sweet Potatoes, Kale & Chickpeas, this DANK Black Bean Black Rice Beet Burger, or this Broccoli Parmesan Pasta, etc etc. Just more lunch and dinner stuff. This has been fun and awesome and I really enjoy doing this posts, as they show a snapshot of things I like to eat and realistically make on a daily basis. I hope you’ve enjoyed them as much as my tummy has! #nomnom

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked

So that’s part of the reason for the cookie lag. I suppose the other part is that I have been insanely busy the last like, 7 weeks or so. Between starting a new job at Trader Joe’s (which I <3), volunteering, writing for Spoon, doing some freelance work, and grad school applications and admissions tests, I have not been baking up as many cookies!

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked yum

I decided that had to change. The idea of Triple Coconut Cookies has been floating around in my head for a few days. How are these “triple” you ask? Coconut oil, coconut chips, and coconut flour. If you use coconut milk as your non-diary milk of choice, I suppose you could even consider then Quadruple Coconut Cookies. What a mouthful. Of yum.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked #cookies !

I added chocolate to this conception of Triple Coconut because in my humble opinion chocolate makes almost everything better. And also tastes #awesome with coconut. These cookies are loosely based off an ANCIENT post of mine, these Almond Joy Cookies I made way back when kbaked.com was in its wee infant stage.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked

It’s always fun for me to look back at how much my blog and I have changed since we started off. Young adulthood or adolescent-hood or w/e has been a journey inside the kitchen and out, and it’s been oh-so-fun to document tidbits of my life on my blog.

Vegan Triple Coconut Cookies Chocolate Chunks

These cookies are a thank you from me to you for staying tuned. They are full of coconut flavor, and have an interesting, heartier texture from the coconut flour than your average cookie. If you want ’em a lil lighter and fluffier, sub a bit of the coconut flour for more oat. And don’t be afraid to add more coconut chips or shreds and/or chocolate if you desire. I encourage this, because I think there’s always more room for texture/crunch/chocolate/coconut in cookies and/or on top of ice cream.

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Enjoy des babies. Eat as many as you like and share with all your friends, because they are vegan, gluten-free, and tree-nut free. HooRay! Cookies for all. Go coconutZ. #terriblepunintended

Prep Time: 15 minutes
Bake Time: 15 minutes
Level: easy

makes about 18 cookies
Ingredients:

  • 3/4 cup coconut oil, melted
  • 1 cup sugar
  • 1 cup almond milk or coconut milk
  • 1 tablespoon ground flax seeds or chia seeds
  • 1 cup coconut flour
  • 1 1/2 cup oat flour (can sub whole-wheat pastry flour, and/or regular flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut chips or shredded coconut (I used Trader Joe’s Coconut Chips)
  • 3/4 cup dark chocolate chunks or chips

Directions:

1. Preheat oven to 350 degrees. In a large bowl, melt coconut oil until it just turns to liquid; this usually takes about 30-60 seconds in the microwave.

Vegan Triple Coconut Cookies Chocolate Chunks ingredients

2. Add sugar to coconut oil and mix. In a separate bowl or cup, combine almond/coconut milk and flax/chia and allow to sit.

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3. In a medium bowl, combine flours, baking soda and salt. Mix well.

4. Add flour mixture to coconut oil mixture. Mix gently until just combined. Add almond/coconut milk and mix again. If the dough feels loose and runny, place in the fridge to allow to set and harden a bit for about 5 minutes.

Vegan Triple Coconut Cookies Chocolate Chunks 3

5. Roll cookie dough into 1-inch balls and place on an ungreased baking sheet, spacing about 1-2 inches apart. Place in the oven until lightly browned and puffed, about 12-15 minutes. Enjoy~!

Triple Coconut Chocolate Chunk Cookies Vegan  Gluten-free Kbaked

Carrot Cake Granola

I really like carrot cake. Like, a disgusting amount. My sister knows this and ever-so-sweetly took her first attempt at vegan baking to make me this vegan carrot cake with macadamia nut frosting for my birthday. It was outstanding. I ate a lot of it.

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 Carrot cake is great because it’s a lovely “everyday” kind of cake. There are few days I’d turn it down. It’s sweet. It’s spicy. It has raisins and nuts inside. Mmm. I buy big slabs of it from a local vegan bakery (East Side Ovens) and sort of have it as a regular fixture in my refrigerator. That’s normal, right? Okay good. Noms.

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In addition to eating lots of carrot cake, I’m also very into making granola lately. It’s so quick, easy, and far less expensive and more tasty than store bought. I made this Nutty Gingerbread Granola, and then this Banana Bread Granola and this almost-a-bit ridiculous Puppy Chow Granola. Granola kick anyone? Yes I think so.

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The idea of gingerbread granola and banana bread granola and puppy chow granola got me thinking of turning other dessert-y things into granola. And while mixing carrot cake chunks and some granola into my coconut milk yogurt for dessert a few weeks ago: BAM the idea for carrot cake granola hit me.

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I made it a few times before getting it quite right. The first time I used quick cooking oats by accident because I accidentally got those instead of rolled. Pro-tip: don’t do this. Use rolled oats.

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Anyways, below is my perfected recipe for carrot cake granola. It’s spicy and sweet and crunchy and reminiscent of carrot cake in all the right ways. Full of pecans, walnuts, raisins, coconut shreds, and real carrot, it’s almost like cake for breakfast. Almost.

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

makes about 4 cups granola

Ingredients:

  • 3 cups rolled oats
  • 1 cup shredded carrots (about 1 cup baby carrots or 3 large carrots)
  • 3/4 cup chopped walnuts
  • 3/4 cup chopped pecans
  • 3/4 cup raisins
  • 2 tablespoons coconut oil, melted
  • 1/4 cup molasses
  • 3 tablespoons brown sugar
  • 1/4 cup maple syrup or honey
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Shred carrots into a large bowl. Add oats, shredded coconut, nuts, raisins, cinnamon, ginger, cloves, nutmeg, and salt. Mix well.

3. In a small bowl, combine coconut oil, molasses, brown sugar, and maple syrup or honey. Mix well.

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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. Mix once about 15 minutes into baking. When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools.

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Coconut Cranberry Bliss Bars [vegan and gluten-free]

Mmmm Starbucks. Even the mention of the house of that blessed green goddess gives me the warm fuzzies. Nothing frosts my cookie more than their iced coffee with soy milk or their soy lattes. They just have the best soy milk there. Anyone else agree with me? Love it. It’s perfect.

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Another Starbucks menu fav is the Cranberry Bliss Bar that makes its delicious carby sugary appearance during the holiday seasons. Red cups and holiday themed baked goods? You better believe I buy into that. I’m a sucker for all things holiday and festive and cozy. Turns out despite all my sarcasm and outward angst, deep down I’m secretly a softie easily persuaded by good marketing.

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I’ve had a desire to make Cranberry Bliss Bars for a few weeks, ever since I had a bad day at work and stopped at Starbucks after (SOML) and saw them sitting there in all their million-ingredient-$2.45-per-bar-glory.

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Mmm. Cranberries. Cakieness. Cream-cheesy icing. A genius flavor combo that my body wants and needs. And the baker inside me just lives to recreate in my own kitchen.

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So on the last day of the year, I set out to make my very own Cranberry Bliss Bars. I added coconut because I’m cray cray for coconuts, but you can leave all the coconut ingredients out if you desire, by nixing the shredded coconut, and subbing coconut flour for oat flour and coconut oil/butter for nondairy spread. I think the coconut was a lovely addition though, and encourage you give it a whirl.

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What really ties these babies all together is the wee bit of orange zest in the frosting. I highly recommend you do NOT skip this addition. It adds such a brightness and tanginess to the cream cheese frosting; it is truly the mystery element that seals the deal and the reason behind the addictive nature of these babies.

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Make and enjoy a whole pan of unknowingly vegan and gluten-free Coconut Cranberry Bliss Bars for yourself and/or your loved ones. Wishing you a sweet and delicious 2015, xoxo, K-Bakes.

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Prep Time: 30 minutes

Cook Time: 30 minutes

Level: Easy

makes one 9×9″ pan; serves about 12

Ingredients – Bars:

  • 1/2 cup coconut butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/4 cup oat flour
  • 1/2 cup coconut flour (or sub additional oat flour)
  • 1 tablespoon chia seeds or ground flax + 3 tablespoons water
  • 1 cup almond or soy milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup shredded coconut
  • 1/3 cup dried cranberries

Ingredients – Frosting:

  • 6 ounces non-dairy cream cheese (I use Trader Joe’s; I find it better than several expensive brands!)
  • 2 tablespoons coconut oil
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup shredded coconut (optional)
  • zest of half an orange (optional)
  • 1/2 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees. Line a 9×9″ baking sheet with parchment paper and/or grease lightly. Set aside. Remove cream cheese substitute from the refrigerator and allow to come to room temperature by setting aside for later. Place chia or flax in a small bowl with water, and allow to congeal, at least 10 minutes.

2. Meanwhile, melt 1/2 cup coconut oil in a large microwave safe bowl. Add sugar and brown sugar and mix well.

3. In a food processor or blender, pulse oats until a fine flour is formed. Add to bowl with coconut oil and sugar. Add coconut flour if using, as well as baking powder, baking soda, and salt. Add chia/water mixture. Mix gently until just combined and a batter is formed.

4. Fold in cranberries and shredded coconut. Pour batter into pan and bake for 25-35 minutes until golden, fragrant, and/or the sides of the cake begin to pull away from the sides of the pan and/or a toothpick comes out clean upon removal from the center of the cake.

5. Remove from oven and allow to cool completely. You can speed this up in the fridge or freezer if you desire. Meanwhile, prep frosting. Take softened cream cheese and place in a bowl. Add 2 tablespoons solid (unmelted) coconut oil. Add vanilla extract. Add powdered sugar, 1/2 cup at a time, mixing well with an electric beater between each addition. Fold in orange zest and coconut shreds.

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6. Once cake has cooled completely, cover with frosting using a spatula. Sprinkle additional dried cranberries and coconut shreds if desired. Cut into bars and EAT with a nice latte or cup of tea and feel just like you’re at Starbucks. 🙂

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Happy 2015 !