Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

Instructions

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya  

5 Minute Nutella Pudding // Paleo, Vegan, & Refined Sugar free

I don’t know about you, but when it comes to pudding I am a big fan. When I was little I specifically asked that if the circumstances arose that I was to live with my grandparents, I requested I be fed only chocolate pudding, Jell-O, and chocolate milk. I was 5 and there was no reason I would have gone to live with my grandparents. I just wanted to make sure I had everything in line just in case.

As you can probably guess I was a little dramatic and hopeful when it came to unlikely situations. Who would have known as an adult I wouldn’t be able to drink milk and have o desire to eat Jell-O. Thankfully my determination to enjoy the things I love has brought me here, making recipes out of thin air…or so people tend to think when I mention the fact that I can’t eat gluten or dairy. I came up with this recipe after dreaming of my favorite foods while staring into a near-empty fridge.

Once I realized there was a jar of coconut cream that demanded my attention I started to think about the possibilities and came to the conclusion that I really needed chocolate pudding in my life that wasn’t made from an avocado.

SO I used the coconut cream straight from the fridge, and it is important to do this as the coconut cream will be thicker and you can serve this treat immediately because the coconut cream will keep it cold!

The banana I used in place of sugar, so make sure it is ripe, but not so ripe that it tastes like, well an old banana.

I also used dry roasted hazelnuts to get the Nutella to feel, but you can use hazelnut butter if your that boujee.

If you do not have the benefit of a high powered blender, feel free to use a food processor, and If you don’t have one of those, omit the hazelnuts for any type of nut butter you have on hand. This will change the flavor of course, but it will be just as tasty! It will feel more like peanut butter, banana vibe, but who doesn’t love that?

SO okay, done with all the chit chat, here’s the recipe!

Ingredients

• 1 & 1/4th cup Cold Coconut Cream

• 1 ripe Banana

• 1/4th cup Dry Roasted Hazelnuts, or any nut butter you might have on hand

• 2Tbsp cocoa powder

• pinch of salt

Directions

In a high powered blender or food processor combine all of the ingredients and blend for 1-2 minutes, stopping to scrape down the sides of your machine.

Chill in the fridge for 1-2 hours.

Serve, top with hazelnuts, coconut chips and enjoy!

Ginger Molasses Cookies // Gluten & Dairy Free

I don’t know about you but when it comes to getting creative, it’s always better with a friend! Recently I have been chatting with a new friend from a little blog called The Banana Diaries! Her name is Britt and has a real talent for making things taste and look amazing, not to mention that she is super outgoing and matches my energy level to a tee!

We have been talking about collaboration on a recipe together and we decided that today would be the day! Well, we decided a few weeks ago and then put in the work, and THEN posted about it today…Anyway, we decided it would be best to make cookies, and since it’s the holiday season we instantly thought soft-baked ginger and molasses cookies! Sturdy enough to withstand a dunk in milk, easy for any baker, and so delicious you don’t even realize they are gluten-free, dairy-free, and vegan-friendly!

SO after a little bit of creativity in the kitchen and using our trusty cameras, we are delighted to bring to you Ginger Molasses Cookies!

Ingredients

• 3/4th cup Cassava flour

• 1/4th cup Coconut flour

• 1/2 cup Coconut oil

• 1/4th cup unsweetened Apple Sauce

• 1/3rd cup Maple or Coconut sugar

• 1/3rd cup Molasses

• 1 egg + 1 Egg White OR 3Tbsp ground flax + 1/3rd cup Water

• 2tsp Ginger

• 3Tbsp Apple Cider Vinegar

• 3tsp Baking Soda

Directions

• Preheat the oven to 350 F and line a baking sheet with parchment paper

• Cream together the coconut oil and maple sugar using a hand mixer if available.

• Add in the molasses & applesauce, and continue to mix until smooth.

• Add int he apple cider vinegar, baking soda, and ginger and continue to mix.

• fold in the eggs until well combined, then sift in the cassava flour and coconut flour, mixing until a sticky batter forms.

• Chill the batter for about 1 hour.

• Using a Tablespoon Measure or Spoon scoop about 1” balls of batter onto the baking sheet, spacing about 1-2 inches apart.

• bake for 10-12 minutes and let cool.

• Serve to your friends and enjoy your perfectly baked homemade cookies!

  Thank you for stopping by! Let us know how you enjoyed the cookies by leaving a comment below or spread the love by living this post! But before you go, make sure to show some love to Britt from The Banana Diaries because this wouldn’t have been possible without her!

  Remember! There is strength in numbers, so go create something awesome, and go do it with a friend!

  Love always,

  Sonya Peacocke!

Vegan White Pizza Sauce

I don’t know about you, sometimes having to make dinner gluten-free & dairy-free can be a real pain. Especially when one person suggests something like pizza. NOT that I am against pizza, it’s just that it’s hard for ya girl to make something that’s not only edible but just as good as eating regular pizza.

Thankfully I had Trader Joe’s Butternut squash crust in the freezer. and Yes I know it’s not a normal pizza base, but don’t hate on it until you try it. Even my husband is now a BIG fan.

SO I had this idea to recreate a white pizza my friend and I made a few weeks back. I had all the ingredients, and I knew making a regular tomato sauce and vegan cheese on this thing wouldn’t be optimal while I watched my husband eat the real thing.

I got the stamp of approval from Daniel to run with this idea and it was good.

Not featured in this recipe are the chicken thighs I made on the side because when I went to the store they were on sale, thank you Publix! Feel free for you meat eaters to top the pizza with some chicken, or keep it vegan!

White Pizza Sauce

· 1/4th cup hemp hearts

· 3 tbsp. Unsweetened Yogurt (I use Kite Hill!)

· Almond milk as needed for consistency

· 2 tsp. lemon juice

· 1 tbsp. pickle juice

· 1 tbsp. mustard

· 2 tsp. Tamari

· Salt & pepper

· 1 tsp. Garlic

Pizza toppings

· Mushroom

· Onion

· Spinach

· Artichoke hearts

For the pizza

Preheat the oven to 450. While the oven is heating up, drain and rinse your artichokes. Coat with seasoning and coconut oil and cook for 30 minutes. At the same time bake the Trader Joe’s Butternut Squash Pizza Base, following the directions.

While the base is cooking blend together all the ingredients for the sauce. Taste and adjust ingredients according to taste. This is a more tart sauce that can be brought back a bit with a splash of almond milk.

Saute the onions and mushrooms and set aside.

Chop up the spinach to top your pizza.

When the pizza base is done baking top with sauce and toppings and bake for another 5-7 minutes.

Remove pizza and artichoke hearts from the oven and then finish off the pizza with artichoke hearts.

Serve & enjoy!

Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya

Chocolate Raspberry Smoothie Bowl

I don’t know about you but when it comes to the morning I love to start things off with a bang and if you have seen my Instagram stories, you know that means a smoothie bowl! I love that a smoothie bowl tastes like my favorite frozen dessert while still offering you a nutrient dense and fun way to start off your day!

Now, I’m a morning person, so don’t limit yourself to just breakfast with these babes. I like to make the filling by adding fiber, healthy fats, protein and vegetables to make sure that I’m getting a meal that tastes like dessert, but also offers all the nutrients needed for a well-rounded meal!

This smoothie is a go when I am in the mood for something a little less sweet because of the raspberries and non-dairy yogurt. I also add in two optional ingredients, the first being flax to add in fiber. This is so that you can digest the smoothie easier, but you can either skip or use chia seeds instead. The second ingredient is gelatinized Maca root powder, I take this to help balance hormones and it also adds a caramel flavor that’s really good! You can find both of these products by clicking here !

Okay, so now you know all the details, let’s get on to the ingredients list!

Ingredients

• ½ cup frozen banana

• ½ cup frozen butternut squash

• 1/3rd cup frozen raspberries

• 1 cup non-dairy milk

• 1 tbsp. Homemade sunflower butter

• 1 tbsp. cocoa powder

• 1 tbsp. flax meal

• 1 tbsp. non-dairy yogurt

• 1 tsp. Gelatinized Maca powder

• 1 scoop protein powder (not shown)

Directions

• Blend it all up

• Pour into an aesthetic bowl and top appropriately…aka with all your favorite goodies!

• Enjoy!

So there you have it folks, an easy, delicious and nutritious way to start your day off right!

Let me know what you guys think in the comments below and show some love by hitting that like button!

Thank you so much for stopping by

Love always,

Sonya