Vegan Carrot Cake Banana Bread

Once upon a time I made these chocolate banana penguin things for my Vegan Bites bit on Spoon University’s Insta stories. They were fun. Putsy, but fun.

Loaf Vegan Carrot Cake Banana Bread

In an ideal world, the feet and noses were to be made with orange candies. But I didn’t have any and wasn’t motivated to spend money on a bag of them only to use a few (Spoon doesn’t pay me for VB for the record, and I buy all the materials for cooking with my own money…and as a grad student I have about $40 a week to feed, water and caffeinate myself…so I gotta be selective with where my money goes) so I improvised and used cut carrots.

While eating them and being like wow bananas and carrots frozen together is rather awkward, I had an epiphany that perhaps baked together they’d be delightful. And so, the incident inspired this Vegan Carrot Cake Banana Bread.

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So a few weeks later, I made some. And now I’m going to share it with you. I ended up enjoying the loaf. I think I like carrot cake as dessert with lots of icing and banana bread the regular way the best, but this was a really fun way to mix it up. Truly, if you like carrot cake and/or banana bread, you will probably enjoy this recipe. If you want, you can add a vegan cream cheese icing on top.

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Personally, I wanted it as a not-too-sweet snacking/breakfast loaf, so this is the frosting-less route I went. But you do you. Live your best life.

I made this recipe with shredded coconut, too, and eventually decided it distracted too much from the rest of it and have concluded it is better without it. If you want dem coconut shreds tho, add in about 1/4 cup unsweetened.

Vegan Carrot Cake Banana Bread.

Cheers to 2018, baking new things, and of course, BANANAS!

For regular banana bread, click here.

For dog banana bread, click here.

Vegan Carrot Cake Bread

Prep Time:  1 hour

Bake Time: 30-40 minutes

Yield: 1 loaf

Ingredients:

  • 2 large very-ripe mashed bananas (or 2.5 small)
  • 3/4 cup shredded carrots
  • 1/4 cup vegan butter, softened (or sub neutral oil like canola or vegetable)
  • 1/3 cup brown or coconut sugar
  • 1/3 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour (can sub regular whole-wheat, all-purpose or additional oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup almond meal
  • 1/2 cup oat flour (made by pulsing rolled oats in a food processor or blender until a flour forms)
  • 1/2 cup rolled oats
  • 2 tablespoons ground flax (can sub chia seeds)
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 1/4 cup pecans
  • 1/4 cup raisins or golden raisins

Method:

  1. Preheat oven to 350°F. Generously grease a banana loaf pan with softened non-dairy butter or oil.
  2. Mash bananas in a large bowl. Shred carrots, or pulse into small pieces in a food processor. Set carrots aside
  3. Add melted butter or oil, sugar, non-dairy milk, and vanilla to bananas. Whisk together.
  4. In a separate bowl, combine whole wheat flour, almond meal, oat flour, baking soda, baking powder, cinnamon, rolled oats and flax in a bowl. Whisk together until combined.
  5. Add half of dry mixture to wet. Fold together. Add remaining dry ingredients, and fold again.
  6. Add walnuts, pecans, and raisins to the mixture. Fold until combined.
  7. Pour into prepared loaf pan and bake 45-60 minutes until fragrant, lightly golden, and a toothpick or fork inserted in the center comes out clean upon insertion and removal.
  8. Remove from oven and allow to cool. Slice and enjoy.

Vegan Hazelnut Cake with Chocolate Buttercream

For Christmas this year, I really wanted to make a special kind of cake. Something that screamed celebration or occasion. I went back and forth over what to make. A Bouche de Noel? A fruit torte? An apple cinnamon spice cake with cream cheese icing? So many options, so few people (at least, at our holiday gathering) to feed.

delicious vegan hazelnut cake chocolate buttercream

Eventually, I settled upon the idea of a nut cake. I love a hearty, dense, nut-meal cake. It reminds me of holidays. Growing up I used to always go to my friend Michelle’s house and her mom would always have these delicious walnut cookies covered in powdered sugar and I could.not.get.enough. of them. I LOVE anything made with ground nuts.

Vegan Gluten-free Hazelnut cake with chocolate buttercream

I set out of to make a hazelnut cake with a the very clear idea in my mind that it would be a nut-meal cake. And to my surprise, recipes were hard to come by. I did some extensive googling and found many ‘hazelnut cakes’ made with hazelnut liqueur…not ground hazelnuts. Or regular cakes that had hazelnuts on top…or hazelnut liqueur in the frosting.

Easy Vegan Hazelnut Cake with Chocolate buttercream

Those might be all fine and well and good but those were not what I had in mind for my holiday hazelnut cake. I very specifically wanted a cake that contained quite a bit of ground hazelnuts.

Vegan Hazelnut Cake - Gluten-free, Chocolate frosting

My mom also speaks highly and frequently of a hazelnut-meal cake her Italian great aunt used to make, the dense cake made from hazelnuts all grated by hand. That’s what I wanted. No regular cake with liqueur for this gal (also, I hate liqueur).

Vegan Hazelnut Cake - Gluten-free

Lucky for me, hotforfood had a recipe that was sort of what I was looking for. I based the base of the cake loosely off her recipe, tweaking it to my liking and going a different direction with the frosting. Also lucky for me, food processors now exist and I didn’t have to grind hazelnuts by hand.

Gluten-free Vegan Hazelnut Cake

This cake turned out delicious. Rich, light, and dense, fluffy, sweet and nutty, all at once. The frosting pairs oh-so-perfectly with the cake.

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This is not the fastest easiest cake you will ever make. It requires prep work and planning ahead, but I assure you it is worth it. The nutty hazelnut cake offers a rich hazelnut flavor, the dense texture of the nut meal lightened by the oat flour. The ultra-rich deeply chocolatey buttercream elevates the cake from special to spectacular, the flavors reminiscent of Nutella, with far more finesse.

Vegan Chocolate Hazelnutcake_With_Chocolate_Buttercream

This is most definitely a special occasion cake. It feels festive and delicious. The recipe below with give you two layers, and enough buttercream to cover them both. The photos you see are of a cake that only had one layer, made into two, due to a dropped cake incident and making do with what was available. Didn’t matter tho, still tasted delicious!

Vegan Hazelnut cake with chocolate buttercream

I hope you make this and I hope you love it. If you do give the recipe a whirl, be sure to take me on Insta (@katherinebaker4). I love seeing what y’all make!

Happy 2018 everyone!

Vegan Hazelnut Cake with Chocolate Buttercream

Prep Time:  1 hour
Bake Time: 20-30 minutes
Servings: 6-8 people

Ingredients:

Cake:

  • 2 cups hazelnuts
  • 2 cups oat flour (or sub all-purpose)
  • 3 tablespoons flax
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1/2 cup unsweetened non-dairy milk
  • aquafaba (liquid) from one can of chickpeas
  • 1 teaspoon real vanilla extract
  • 1 teaspoon almond extract (sub additional vanilla if you don’t have it)

Chocolate Buttercream:

  • 1 cup vegan butter, softened (I like Earth Balance baking sticks for frosting)
  • 3/4 cup cocoa powder
  • 3 cups powder sugar, more as needed
  • 2-3 tablespoons non-dairy milk, as needed

Method:

  1. Preheat oven to 400 degrees Fahrenheit. If aquafaba is not cold, place in the fridge to chill.
  2. Spread hazelnuts on a baking sheet lined with parchment or a Silpat. Toast for 8-10 minutes until lightly toasted brown. Remove from oven and rub hazelnuts with a paper towel or clean towel to remove skins. If you can’t remove them all, that’s okay. Just do your best.
  3. Allow hazelnuts to cool completely. Meanwhile, lower oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans generously with oil or melted vegan butter.
  4. Combine oat flour, flax, baking soda, and salt in a bowl. Once hazelnuts have cooled, pulse in a food processor until a flour/fine-ish meal forms. Some chunks are okay. It adds texture.
  5. Add hazelnut meal to dry mixture. Whisk well.
  6. Whip aquafaba with an electric mixture until stiff peaks form. Set aside.
  7. In a small bowl, whisk together oil, non-dairy milk, sugar, vanilla, and almond extract. Stir into dry ingredients until just combined.
  8. Fold aquafaba into mix until just combined. Pour batter into prepared pans. Place in the oven for 20-22 minutes until lightly golden browned and a toothpick inserted in the center of the cake comes out clean upon insertion and removal. Once baked, allow to cool completely.
  9. Meanwhile, prepare frosting: combine softened vegan butter with cocoa powder and powder sugar. Use an electric hand or stand mixer to beat until light and fluffy. Add non-dairy milk if a thinner texture is desired. Add more cocoa powder and/or powder sugar (up to 1 additional cup) if thicker texture is desired. Personally, I added no non-dairy milk because I wanted a super rich thick and fudgy icing. But if you want something a bit thinner and fluffier, add non-dairy milk, one tablespoon at a time, until desired consistency is achieved.
  10. Frost cooled cake, top with hazelnuts, and serve!

Easy Vegan Gingerbread People

Happiest of holidays to you! Are you ready for some easy vegan gingerbread cookies and/or dog pics? Great! Keep reading.easy vegan gingerbread cookies kbaked

Finals are over which means it is BAKING SEASON (cue creepy Pillsbury dough-boy laugh). If I am ignoring your calls and texts and have seemingly disappeared into the abyss, assume it is because my hands are covered in (vegan) butter and cookie crumbs until further notice.

delicious easy vegan gingerbread

As much of a pessimistic Pauly as I can be, I really love the holidays. And the excuse to bake in excess is among the many reasons I relish this season (I also love being cozy, drinking copious amounts of hot chocolate, spending time with fam, and watching The Santa Claus and Home Alone 2).

Presently I’m watching Relationsheep (#Bravofan5ever) as I quickly type up this post. Then it’s back to cleaning, gift wrapping, and doing a bunch of work (non-school related) that I pushed onto the back burner until finals had ended.

delicious vegan gingerbread cookies

But I thought I’d take a pause from my grind to share these easy vegan gingerbread people. These literally took about 10 minutes to throw together, and an additional 8-10 to bake. They were almost too easy making them the perfect cookie to whip up last minute for a gathering, and/or the perfect treat to satisfy a random gingerbread craving (which, personally, I have on occasion).

gingerbread people easy vegan

If you’d like to dress them up with some icing, by all means do your thing. I’m currently digging them plain, paired with a wicked cup of cocoa or a alongside a cold brew iced coffee. Mmmm.

super simple vegan gingerbread

If you don’t want the fuss of rolling out cookie dough, you can certainly bake these in dough balls with a dusting of raw sugar. This is a delicious option and gives the cookies a yummy chewy tummy middle.

easy vegan gingerbread people

I hope you give these cookies a whirl and love them as much as I do! If you make them, tag me on Insta (@katherinebaker4). I’d love to see them IRL!

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Many more posts coming your way this weekend/upcoming week! In the meantime, please enjoy this photo of my dog in a Mrs. Claus outfit her grandma bought her from Walgreens. Happiest of holidays to you!

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Easy Vegan Gingerbread People

Prep Time:  10 minutes
Cook Time: 8-10 minutes
Servings: 8-10 people, depending on the size of your cookie cuter

Ingredients:

  • 1/2 cup softened vegan butter (I like Earth Balance baking sticks)
  • 1 tablespoon ground flax + 2 tablespoons water
  • 1/4 cup + 1 additional tablespoon molasses (note: these are molasse-y cookies, since I love the taste of molasses. If you want them a little less molasses-heavy, sub the additional tablespoon for water)
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat baking flour (can sub additional all-purpose, if desired)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place flax and water in a small bowl and allow to thicken, at least 5 minutes.
  3. Meanwhile, cream together softened butter and brown sugar using an electric mixer or stand mixer until light and fluffy. Add molasses and flax egg and mix again.
  4. Combine flours, baking soda, spices, and salt in a medium bowl. Whisk together.
  5. Fold dry ingredients into wet until just combined. Form dough into a ball and refrigerate for at least 30 minutes for ease of rolling (optional, but highly recommended; you can also pop it in the freezer for 5-10 minutes if you’re short on time).
  6. Roll out dough and cut with cookie cutters as desired. Place shapes on a lined baking sheet. For non-shaped cookies, you can also roll dough into balls, sprinkle with raw sugar, and place onto a lined baking sheet.
  7. Bake 8-10 minutes until just golden. Allow to cool before eating or icing.
  8. Enjoy!

PS – If you want more gingerbread goodness, try this yummy Nutty Gingerbread Granola!

Vegan Halo Top Review

Once upon a time I was asked to write about Vegan Halo Top’s release for Spoon University. Although I have a history of disliking Halo Top’s marketing for a variety of reasons, my curiosity was instantly peaked. I had to know what the hype was about.

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So for those who, like me, find themselves curious about the new non-dairy Halo Top flavors but are a bit hesitant to spend $5-8 on a pint of heavily-marketed frozen dessert, I thought I’d share my review to help you decide if it’s worthy of your time.

What Is Vegan Halo Top?

Halo Top has built a brand on a highly-effective marketing campaign of being the ultimate ‘guilt-free’ ice cream. It was one of the first well-received ‘low-calorie’ ice creams on the market (sorry Arctic Zero..), and has embedded itself into pop food culture alongside avocado toast and matcha lattes.

Halo Top advertises the calorie count of the entire pint right smack dab front and center of the packaging, and flaunts a high-protein content.

Non-dairy Halo Top is a coconut-milk based version of the original (280-360 calories per pint), with similar calorie counts and slightly lower protein contents (12 grams per pint versus 20 grams per pint).

Vegan Halo Top currently comes in 7 flavors: Caramel Macchiato, Chocolate, Chocolate Covered Banana, Peanut Butter Cup, Oatmeal Cookie, Sea Salt Caramel, and Cinnamon Roll.

The base appears to be a mix of coconut cream and water, and the dessert also contains prebiotic fiber (a thickener), organic cane sugar, erythritol (a calorie-free sugar alcohol), rice protein, pea protein, carob gum and guar gum (for thickness, I presume), stevia, and other ingredients that vary by flavor.

My Previous Distaste Of the Brand, Explained:

I have history of expressing irritation at the Halo Top marketing strategy. I don’t like the thought of demonizing or glorifying any foods, let alone my beloved ice cream. I don’t think we should feel guilty for eating regular ice cream, and I don’t think it’s wise, even if a food happens to be low-calorie, to disengage from internal hunger and fullness cues and give yourself permission to eat a whole pint.

Because the reality is, you should always give yourself permission to eat whatever sounds good to you in whatever amount satisfies your tastebuds and your tummy, whether it be a large salad as a snack, a piece of pie for breakfast, or a large scoop of your favorite ice cream whenever a craving hits.

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And you should also give yourself permission to stop if you’re full or things start not tasting so good. I can eat sweet potatoes until next Thursday and not tire of them, but often when I’m eating very rich foods, like ice cream or doughnuts, my taste buds will get over them and my stomach will tell me to stop. And I think it’s best I listen to my body.

This is what I’ve disliked for so long about Halo Top’s marketing: it presents itself as the angel among a devil-like group of foods, when really ‘real’ ice cream is just that: real ice cream. Delicious, rich, and satisfying.

Anyways…

Despite all of this, I still wanted to give Halo Top a try. I had always been curious: Okay, just how good can this stuff be? What could it possibly even taste like?

I had to know.

I pitched the idea of a review to my editors at Spoon, who approved the idea,* I went out into the world that very next weekend, only to find some pints of vegan Halo Top scattered among the original versions at my local Whole Foods. I picked up a single pint, put it in my cart, and went on my way.

*the review never ended up happening because apparently another Spoon writer reached out to HT to do a review and was sent a bunch of samples, but i decided to do my own on my blog

General First Impression

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Let me preface this by saying I love ice cream. Ice cream is probably my favorite dessert, and holds a special sentimental place in my heart as it’s a dessert I cherish many fond memories over enjoying with my dad growing up.

When it comes to ice cream preference, I go two ways: either I want rich, thick, dense hard-packed ice cream, loaded with texture (nuts, chocolate, cookies, candy, etc) or an airy soft serve that begins to melt the second it makes contact with the tongue.

So when I peeled back the golden foil from my Halo Top, I was pretty ready to be disappointment. After all, how could they manage such a low calorie count without making something completely fake-tasting, icy, or overly-artificially-flavored? It seemed like a near mathematical impossibility to me.

Throughout my trial and error with Halo Top, however, I settled upon something: it’s not ice cream. It will never be ice cream. It’s something else. It’s flavored fluff. And it’s delicious. Read on for details…

Texture:

 

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Right off the bat it was obvious that the texture of Halo Top is far different from that of a full-fat ice cream. This frozen dessert (I’m still not calling it ice cream) was almost fluffy when pulled from the carton with a spoon. I can best compare the mouthfeel of vegan Halo Top to that of marshmallow fluff or barely-thawed frozen Cool Whip. It’s aerated, light, and melts in the mouth.

The texture allows the flavor hits your palate in layers; first you just taste sticky cold and a hint of sweet. As it quickly melts on your tongue, you’re hit with a flood of de-fattened peanut butter, or cinnamon, it whatever flavor it is you happen to be eating. It’s almost soft-serve like, but with a quicker dissemination on the tongue.

Sweetness:

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Halo Top is a sweet treat but not overly so. I was quite worried the stuff would reek of nauseating over-artificial sweetness or leave your mouth feeling glowy as artificial sugar alcohols so often do.

The actual level of sweetness, however, is decently balanced. It’s certainly sweet, but not so sweet it’s inedible (as I find the non-dairy flavors of Ben & Jerry’s to be…sorry Ben & Jerry I so badly wanted to like you…).

As you swallow, you get a subtle lingering taste of artificial sugar alcohols, just slightly drying yet peaking your palate for more. The artificial taste is oddly not off-putting, but rather comforting and reminiscent of something semi-artificial you ate at sleepovers during childhood.

Chunks:

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As a texture junky, particularly when it comes to ice cream, this was the element of Halo Top I found most disappointing.

To me, when you a flavor has the word cookie in the title, I anticipate there will be chunks of cookie in the tub. This is not really the case with Halo Top. At first I was upset, but realized perhaps I misunderstood their concept. Maybe, after all, it was cookie-flavored-fluff, not ice-cream-filled-with-cookies. More on this is the flavor-by-flavor review below.

Slight misbranding aside, once I accepted this was not what Halo Top brought to the table, I was able to go back to enjoying it, reasoning I had the power (albeit less convenient) to add my own cookie pieces, chocolate chunks, candies, and whole nuts, especially since I am not concerned with keeping the calorie count of my desserts low as I’m not trying to lose weight or micromanage my body size.

By the Flavor:

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Since their launch, I’ve tried 4 flavors of non-dairy Halo Top. Below you can find my take on each I’ve had so far. I’d like to try more, but haven’t been able to find several of them. I’m also hoping they develop some of their other flavors (like cake batter or candy pieces) into non-dairy versions.

Oatmeal Cookie

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This was my first Halo Top experience, and my first dance with disappoint. Allow me to explain: I love oatmela cookies. the chewiness and moistness and soft crumb are what I dream of in a cookie, and I envisioned how wonderfully chunks of such a thing would taste dropped into ice cream.

To my sadness, there were no chunks in this flavor. Not a one. Rather, there were seemingly random oats floating within the fluff; oats which were dry and distracting rather than plush, scrumptious and experience-enhancing cookie chunks I had envisioned. Sigh.

The cloud-like texture and light sweet cinnamon flavor, however, brought my Spoon back into the point, digging for chunks, then cycling from anger, denial (no, there HAS to be chunks in here), to eventual acceptance of Halo Top as it was.

This flavor was just okay. It tasted nice on top of a German chocolate cake I made. I used it in place of whipped topping and for that, it served it’s purpose. Probably wouldn’t buy this flavor again.

Peanut Butter Cup

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Peanut Butter Cup was the second flavor I tried; I was hoping for redemption after my original cookie-less-Oatmeal Cookie letdown. Peanut Butter Cup had promises of two things I adore: peanut butter and chocolate. It certainly had to be good, right?

When I opened my second tub, I feel as if my expectations were more realistic. While I had a glimmer of hope that perhaps there were, in fact, real pieces of crushed candy in the frozen fluff, I knew there was a decent chance that would not be the case.

It was not the case. After emitting a sigh over the matter, I dug in with my spoon, ready to explore exactly what this had to offer instead.

It was at this point that I came to terms with the fact that Halo Top is not the texture-ridden, chocolate-and-nut-candy-packed ice cream I typically enjoy. It’s different. It’s fluff. That said, it’s weirdly enjoyable flavored fluff with miscellaneous swirly streaks and mysterious flecks of goo, and the occasional chunk if you picked up the right variety.

And that’s okay. It was halfway deep through the Peanut Butter Cup exploration that I mentally classified Halo Top as a separate food. It’s not ice cream, that was for certain. It’s not really even froyo or soft serve. It’s frozen flavored fluff. And oddly, I dig it.

Now. I’m not entirely sure what the base flavor was trying to taste like in this pint. There was a clearly defined peanut butter swirl which tasted like someone thinned out the insides of a Reece’s cup and rolled it into a thin strip that they decided would taste great in frozen fluff. But the fluff, itself, was confusing to me. Was it chocolate flavored? Was it peanut butter flavored? Was it somewhere in the middle?

I never reached a conclusion. I did, however, draw 3 conclusions during the consumption of Peanut Butter Cup: 1) I really liked the hard sweet peanut butter frozen-frosting-like swirl, 2)The flavored fluff in this pint is meh, and 3) I would maybe buy this flavor again and 4) This tastes way better with actual chopped up peanut butter cups added to it (obviously).

Chocolate Covered Banana

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I was wary about this one. While I an bonkers for bananas, I vehemently oppose artificial banana-flavored things.

Originally, I wasn’t even going to try it, but when Halo Top went on sale for $2.88 per pint at my local grocery store, this was the only vegan flavor I find in the bin besides Caramel Machiato. I went with Chocolate Covered Banana because for a fleeting moment I forgot it was likely banana-flavored and envisioned chocolate-dipped banana pieces in ice cream (back to my rookie-Halo Top-misunderstanding-ways) and I tend to dislike coffee ice-cream.

The verdict: it does have that artificial banana taste, reminiscent of banana-flavored Laffy Taffy. If you’re into that kind of thing, this flavor is for you. If you’re like me and a banana purist, I’d pick another flavor.

One clear strength of this point was the chocolate fudge swirl. This swirl Halo Top did not skimp upon, at least in my pint. There was ample chocolate fudge, albeit it syrupy, throughout the fluff.

I ended up hating the artificial flavor less than I normally do, perhaps as means to justify the money spent, adding chocolate chips and coconut whipped cream to temper the strong fake banana flavor.

This variety I wouldn’t buy again. Texture still on point, but not a flavor my tastebuds care for.

Cinnamon Roll

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This is by far my favorite of the four flavors I have tried. Unlike oatmeal cookie and peanut butter cups, Cinnamon Roll actually contains little chunks of….something. No, it’s not quite cinnamon roll pieces; rather, tiny balls of chewy cinnamon sweetness with a doughy texture float throughout the pint alongside a cinnamon sugary swirl.

It’s just enough textural contrast to keep you committed. I don’t need to add anything to this flavor (though it does taste good with crushed vanilla Joe Joe’s/Oreo’s). The base flavor itself, a sweet vanilla cinnamon, is superior in taste to Oatmeal Cookie, Peanut Butter Cups, and Chocolate Covered Banana in terms of palatability. Of the flavors, it also has the least ‘fake’ aftertaste.

I would buy this one again and again. Fluffy, cloudy, dreamy cinnamon sweet goodness. Excellent topper for pie or ice cream or on top of an iced coffee (yes, I went there).

Overall Thoughts:

HaloTopScoop_Katherine_Baker

I went into this experiment curious but cautious, with my guard up high. I desperately wanted to write off Halo Top as a literal and figurative nasty marketing scam, but I emerge with a nuanced understanding of the obsession, and would like to make a public profession: I am a fan.

I want to try them all, especially the salted caramel if I ever come across it. I am even going so far to say I have stalked their flavors site and am hoping and praying they veganize other flavors, especially vanilla bean, lemon cake, birthday cake, pistachio, chocolate almond crunch, candy bar, and particularly pancakes and waffles.

And here I stand, a changed woman, humbled by Halo Top. I shouldn’t have judged you by your cover. And while I still dislike your anti-intuitive eating, diet-culture-contributing marketing style, I want to eat all the fluff I can get my sticky little paws on. Spoons up.

Quick and Easy Vegan Fruit Crisp

Yummy yummy yummy I have Fruit Crisp in my tummy!


….apparently I’m 5 years old. Anyways I thought I’d share the recipe for this easy vegan Fruit Crisp that I made on Vegan Bites this week, because it’s so incredibly simple. I usually eyeball these crisps because I’m lazy and because they are quite forgiving, but below you’ll find a general guideline for making your very own Fruit Crisp.

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This recipe serves 2. You can easily double, triple, or quadrupole it, depending on how many people you’re feeding or how hungry you are.

I used peaches, but you can use whatever tickles your pickle or whatever fruit happens to be spoiling around your house. Frozen fruit works well, too.

I suggest using almond or oat flour. This makes it gluten-free if you care and delicious regardless of if you care. If you don’t have these flours, you can use all purpose.

This tastes amaze with non-dairy or ice cream or whipped cream. DO IT.

Enjoy!

Easy Vegan Fruit Crisp

Prep Time:  10 minutes
Cook Time: 30-40 minutes, but need at least 1 hour to freeze
Servings: 2, easily doubled

Ingredients:

  • 2 cups fruit (I used peaches today, frozen berries are also fab)
  • 1 tablespoon sugar -1/2 tablespoon lemon juice -3/4 cup oats -1/4 cup flour (I recommend almond or oat, AP is fine too)
  • 1/4 cup brown or coconut sugar (regular will also be okay)
  • 1/4 cup softened non-dairy butter
  • cinnamon
  • dash salt

Method:

  1. Preheat oven to 350 F.
  2. Chop fruit into even pieces, add lemon juice, sugar, and toss. Place in well-greased baking pan.
  3. Combine oats, flour, sugar, cinnamon, and salt in a bowl. Mix. Cube softened butter and mix in.
  4. Cover fruit with oat mixture and bake for 30-45 minutes until fruit is tender and top is crispy.
  5. Serve with non-dairy ice cream or coconut whipped cream!

Vegan Levain Bakery Chocolate Chip Cookies

I did the damn thing! I made a vegan Levain Bakery Chocolate Chip Cookie! Yippee!

Vegan Cookie Levain Bakery Style Chocolate Chip Yum

I have spent time living on the Upper West Side of New York City, and UWSers and tourists alike are all familiar with the famous Levain Bakery.

Vegan Cookies Delicious Dough Levain Style

They have these ginormous, cookies that are unbelievable delicious, with a perfectly crisp exterior, and a gooey almost underbaked center.

Vegan Cookie Levain Bakery Style Chocolate Chip

I remember my first Levain Bakery experience. My mom was visiting me while I was at NYU and I had heard of this place called Peacefood on the Upper West Side (yup, before they had a downtown location!) that I really wanted to try. So I dragged her from the East Village to the Upper West and we had a delightful lunch at Peacefood. I got the Asian Greens salad and Chickpea fries (still two of my favs on the menu). And then I said, “hey, since we’re over here, we should go to this famous cookie bakery.” And she agreed.

Vegan Cookie Dough Scoop

We got one chocolate chip walnut, and one double chocolate. The OG stood out to me. It was almost like the double chocolate was so chocolately it didn’t let the other elements of the cookie shine. Anyways, I digress, that cookie stayed in my mind for a very long time.

Cookie Dough Vegan

Back in my NYU days, I rarely trekked up to the UWS, but during my MS at Columbia, I ended up reluctantly relocating there. And I ended up loving it. To this day, it is still one of my favorite neighborhoods in NYC.

Cookies Vegan Levain Bakery

But since my NYU days, I have gone vegan. Which means my options at Levain bakery include their whole wheat raisin walnut rolls (which TBH ARE SO GOOD), and a few other bread products.

Delicious Vegan Levain Style Bakery Cookies

So here we are. I veganized the Levain Bakery Cookie. And I’m pumped about it.

Vegan Levain Style Bakery Cookies Delicious

These vegan Levain Bakery style chocolate chip cookies are delicious. Full of chocolate chips and whole chunks of walnuts, they are a texture junkie’s dream. They also have that gooey middle thing going on in the best way possible. Paired with a glass of almond milk these are utter perfection. Now let’s get on to how I did the damn thing.

Vegan Levain Bakery Cookies

After doing some research online, I decided to play around and give them a whirl. A common characteristic I noticed in copycat Levain recipes was the use of cold butter. If you’re a baker, you know that typically cookies are made with room temperature butter. Yet all Levain cookies had this in common, so I went with it.

Vegan Cookie Dough Scoop on Baking SHeet

I also used half cake flour and half all-purpose. You can use all AP if you want. I also tried half bread flour with a pretty good result. Do you, honey. Use what ya got (with varied results).

Vegan LEvain Bakery Style Cookies

I highly reccomend chilling the dough before baking. I think it helps them maintain that gooey middle quite a bit. If you’re low on time, pop them in the freezer for a bit.

Levain Bakery Style Vegan Cookies

Anyways, these are wonderful plant-based nuggets of joy and I really hope you make these vegan Levain Bakery Chocolate Chip Cookies! If you do, please let me know! Gimme an @ on InstaGimme an @ on Insta or comment on this post. I love to see when people make my recipes!

Vegan Levain Bakery Chocolate Chip Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: 10 giant cookies

Ingredients:

  • 1 cup cold vegan butter (I used Earth Balance baking sticks)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour (can sub additional all-purpose)
  • 2 tablespoons ground flax
  • 1/2 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup water or unsweetened non-dairy milk
  • 2 cups semisweet non-dairy chocolate chips (I used Trader Joe’s)
  • 2 cups whole untoasted walnuts

Method:

  1. Cube butter and place in a bowl. Add sugars and beat using an electric mixer on low speed for about 3-4 minutes until creamy.
  2. Meanwhile, combine all dry ingredients in a separate bowl and whisk together well.
  3. Add half of flour mixture and water or non-dairy milk to butter and mix by hand with a spatula or wooden spoon. Mix until just barely combined.
  4. Add remaining flour mixture and water and repeat.
  5. Stir in chocolate chips and walnuts.
  6. Using an ice-cream scooper, scoop dough onto a silicone mat or parchment paper-lined baking sheet, with a generous amount of space between each.
  7. Place cookies in the refrigerator for 40 minutes to an hour until dough is chilled. This will help the cookies maintain their shape in the oven, and give you that gooey gooey middle. If you’re short on time, pop in the freezer for 10-15 minutes.
  8. Preheat oven to 400 degrees F.
  9. Remove cookie dough balls from the refrigerator/freezer and place directly in hot oven.
  10. Bake for 10-12 minutes until just brown on the outside, but still gooey on the inside.
  11. Allow cookies to cool on the baking sheet for at least 15 minutes. This is essential! They must have time to firm up before transferring to a cooling rack.
  12. Enjoy with almond milk. 🙂

Mini Vegan Berry Pies

My very wise sister once said “Pie makes everything better.”

Easy Vegan Mini Berry Pies - kbaked.com

Which is true, for the most part.

Delicious Vegan Mini Berry Pies

I had an incredibly hard past few days, and today I pulled one of these mini pies (the last one) out of the freezer. I made them on the 4th of July and since I didn’t eat them all that day, froze a few to eat over the following weeks.

Mini Vegan Berry Pies

I do this a lot with baked goods, and it’s awesome. Because you always have fresh-made baked goods on hand. #winning.

These mini berry pies are easy to make and completely vegan. I made them mini by baking them in a muffin tin. You can be as fancy or as unfancy as you’d like with the pie cover.

mini-vegan-berry-pies1.jpg

Personally, I’m not that into pie crust (unless it’s cookie crust or graham crust) so if I hadn’t been making these for something, I may not have been so fancy with the tops. In fact, I probably would have left them topless. Anyways.

Vegan Mini Berry Pies - Kbaked

These are scrummy little summer bites and fabulous to make with frozen or fresh berries. I used frozen because when I have fresh berries around I usually eat them by the pound + per sitting and rarely have enough left to bake with. I wonder if Mary Berry would approve.

Vegan Mini Berry Pies - Delicious!

Anyways, you can also watch me make these pies below or on YouTube.on YouTube.on YouTube.on YouTube.

Happy Pie Eating!

Mini Vegan Berry Pies 

Prep Time:  30 minutes, plus time to chill dough
Cook Time: 25-40 minutes
Servings: 6 mini berry pies

Ingredients – Crust:

  • 2 1/4 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup vegan butter (I used earth balance baking sticks)
  • 1/3-1/2 cup ice water

Ingredients – Filling:

  • 3 cups berries (I used frozen)
  • Zest and Juice of 1 lemon
  • 1/2 cup sugar
  • 1 tablespoon cornstarch or flour

Method:

  1. Prepare dough by whisking together flour, salt and tablespoon of sugar.
  2. Cube vegan butter and cut into flour with back of fork or pastry cutter until dough is crumbly texture.
  3.  Slowly add water as needed, mixing with a wooden spoon, until a ball forms.
  4. Chill dough for one hour in refrigerator or 20 min in freezer.
  5. Preheat oven to 400 degrees F.
  6. Make filling by combing berries, lemon juice, lemon zest, and cornstarch. Toss gently.
  7. Remove dough from refrigerator/freezer. Roll out until about 1/4 inch thick.
  8. Oil the crap out of a muffin tin.
  9. Cut 4 inch circles of dough out of rolled dough. I used an oatmeal canister top. You can also use a cookie cutter.
  10. Fill crusts with filling.
  11. Use remaining dough to garnish tops of pies.
  12. Bake for 25-35 minutes until bubbly and lightly golden.
  13. Enjoy with vegan whipped cream or ice cream.

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