I’m just stepping to the vegan baking game, and let me tell you this recipe is the truth! I have been dying to bake a cake that reminded me of the cakes my grandma used to make. The smell of this cake baking in the oven literally gave me life. It felt so good to finally, be able to enjoy baking and eating something that I can feel good about and share with the family. I had some of the non-vegans in my life taste this and they were amazed it didn’t have any dairy or eggs. Even if you’re not vegan, you may want to try this one out. It’s super easy! If you’re gluten free, just use a gluten free flour for your cake.
2 3/4 cups of Almond Milk
2/3 cups of canola oil
2 Tbsp of ACV (Apple Cider Vinegar)
2 1/2 cup of flour
1 tsp of baking powder
1/2 tsp of baking soda
1 cup of cocoa powder
1 Tbsp of vanilla extract
1 tsp of salt
2 1/2 cup of raw turbinado sugar
Bake for 35 to 40 minutes at 350 degrees. Test with a toothpick, or a small fork. For the frosting, I used Duncan Hines Creamy Classic Chocolate Home-Style Frosting. It’s dairy-free, egg and gluten free, without any high fructose corn syrup.
This cake is so moist and fluffy, no one will care if it’s vegan because it’s so good! Try it, out and let me know how it goes.
OMG! One of the hardest things I had to walk away from when I became a vegan was cheese. I loved dairy cheese. Living in Texas, and giving up nachos was no easy feat. Recently, I stumbled across some pretty delicious vegan friendly “cheese” recipes. Sharing is caring, so I’m sharing this easy, but so delish vegan queso recipe with you. All you need is a blender to make it happen, captain!
Before blending soak your cashews in one cup of water for at least an hour. I usually soak mine overnight in the fridge, but an hour will be sufficient too. The soaking step simply ensures the cashews blend up smoothly in the queso. Blend, it up until it’s all smooth. Then, getting to dipping! Having an epic party with friends? Then, just double up on your ingredients to serve a few more people guilt-free vegan queso.
If you love this recipe, remember sharing is caring! Share this recipe with a friend you think that would just love it.
You may have heard a doctor or some kind of health practitioner say to you or someone you love, “Take, fish oil” or simply suggest eating more fish. Fish oils have been associated with good heart health, glowing skin, and healthy digestion. You may find yourself on aisle 3, looking for the right fish oil supplement, or in the meat section tossing salmon and tilapia in your basket. Don’t feel bad. I was right there with you. I was all about that salmon and tilapia life! And I even, did a post a few years back about an Omega 3 supplement I was taking, (say what?).
It wasn’t until I began to make that transition in my diet, that I began to have questions like…What if you’re a vegetarian, and vegan or have a seafood allergy? Are you doomed to high blood pressure, clogged bowels and dull looking skin? Nope!
Turns out fish oils are not the only or the best way to reap the major benefits of omega 3s or any other fatty acids for that matter! I’m sharing some down to earth plant based ways to work these fatty essentials into your everyday diet. Feel free to watch my YT video, Vegan Friendly Alternatives to Fish Oil where I’ll show you exactly how to use my favorite 3 non-seafood sources of omega 3s.
Other amazing sources of non-seafood omega 3s are…
Bonus! Turns out that brussels sprouts, are another good source of omega 3 fatty acids! Check this quote from, Kimberly Synder’s, The Beauty Detox Foods, “About one and a half cups contain more than 1/3 of the daily ALA amount included in the National Academy of Sciences’ Dietary Reference Intake recommendations.”
Remember, if you’re curious, I’m sharing easy ways you can work more of these into your diet easily in the video below!
If you’re feeling social, let me know how it goes on Instagram.