Vegan Pineapple Snack Cake [oil-free, refined sugar-free, low-fat]

This fruity snack cake is made with whole grain spelt flour and canned crushed pineapple. Serve it plain as a snack or top it off with melted coconut butter and sliced pineapple for a decadent, tropical dessert.

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Typically, I’m not that into baked goods and tend to favor fruity desserts over more traditional sweet treats, but make a cake with as much fruit as it can handle and I’m in! I’ve always thought that fruit cakes are the best kind of cakes.

This cake could not get any more tropical and fruity, and the best part- you don’t even need to chop a pineapple to make this! I used canned crushed pineapple to make the cake and thawed frozen pineapple slices on top. Though, if you do want to make this with fresh pineapple, you could definitely do that too by making your own crushed pineapple in the blender.

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I discovered this amazing low-fat cake recipe through the blog Fat Free Vegan Kitchen. I made a few changes to the recipe because I wanted it to be extra fruity and for the pineapple to be even more prominent, so I used a whole can of crushed pineapple which eliminated the need for any additional liquids and made the recipe even more simple. The result was a fruity-sweet, dense snack cake which you can pick up and eat fork-free, or go ahead and use a fork like a civilized human if that’s what you’re into.

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Another thing to love about this recipe- it only requires one mixing bowl! So there’s less mess to clean up and ingredients to sort out, which make for the kind of recipe you’ll actually want make to again and again.

I like making square cakes because I find them easier to slice and store in the rectangular glass containers I have, but if you want to make and then store a round cake here’s the mathematically correct way to do that.

If stored properly, this cake will last for up to a week in the fridge!

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I hope you enjoy this delicious tropical cake recipe!

Check out the recipe video to see how it’s made:


Almond Butter Chai Yerba Mate Latte [naturally-sweetened & dairy-free]

This cozy, lightly-spiced chai beverage is made by brewing yerba mate tea leaves and then blending the tea with almond butter, dates, and chai spices. It's a naturally sweetened, frothy latte with just the right amount of caffeine. Yerba mate is also packed with B-vitamins, minerals, and antioxidants.


Wintertime is the ultimate warm & cozy drink season and there’s no cozier drink than this lightly-spiced chai latte made with creamy almond butter. This chai latte is made using unsmoked yerba mate tea leaves, which I prefer over coffee or black tea. As a particularly caffeine-sensitive person, I find that yerba mate leaves me feeling energized but less jittery and with a feeling of sharpened focus.

Yerba mate contains the same amount of caffeine as a cup of green tea, but it also contains five times as many antioxidants, plus B-vitamins and minerals such as niacin, potassium, magnesium, and zinc. Just make sure to choose unsmoked yerba mate, as the smoked kind contains high levels of carcinogenic substances known as PAH's (polycyclic aromatic hydrocarbons).

The brand that I use is called ECOTEAS (affiliate link), and I get the whole plant version which includes the leaves and the stems of the plant. It’s less expensive and only slightly less potent than the more processed version- and you know we love a good whole plant food!

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This recipe takes just a few minutes to make and only requires steeping the tea and then a quick and easy blend, the result is an indulgent-tasting yet healthy version of a coffee shop style chai tea latte.

I used dates as my sweetener, since they are the healthiest and least-processed option, but you could also use a natural liquid sweetener like maple syrup for an even sweeter dessert-beverage.

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Garnish with cinnamon sticks or star anise for some extra spice and festive decoration then get cozy and enjoy!



Pumpkin Hot Cocoa [Sugar-Free, Low-Fat, Vegan]

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There's nothing better on a cold day than a thick and creamy cup of hot chocolate. As a kid, I specifically remember having two different types. There was the powdered one that came in a pouch with tiny dehydrated mini marshmallows that always came out watery and lumpy no matter how much you stirred, and then there was the traditional kind of hot chocolate that was so heavy and thick that I could hardly ever finish a whole cup. I set out to replicate the more traditional thicker one, but in a way that makes it healthy enough to drink every day.

For me, this means no sugar and no heavy coconut cream. To make this beverage sweet without sugar, I used soft dates which add the perfect amount of sweet caramel flavor in an unrefined whole food package.

The magical thickening ingredient in this recipe is canned pumpkin puree. Not only does pumpkin make this beverage extra creamy, but it also has loads of fiber and nutrients. This makes for a wonderfully creamy and smooth texture without having to use as many heavy, high-fat ingredients. 

To make this hot chocolate extra rich I sometimes add just a teaspoon of nut butter. It isn't really necessary at all, though I do find it helps to cover up the earthy flavor of the ashwagandha root powder which I've been adding in lately, but you totally can skip that ingredient if you don't have it/don't want it. 

I've never been one to buy into the hype around "superfoods" or ayurvedic herbs and supplements, but I decided to try ashwagandha when I heard about its ability to balance hormones. There's just not enough research to say for sure that it actually does anything, but as someone who has been on and off hormonal contraceptives many times throughout my early 20s, I decided to give it a try and see for myself if I notice any differences. I'll report back if I do! 

This hot chocolate becomes so frothy from the blending process that it almost reminds me of a latte, but with much less effort than actually frothing and steaming the milk. It's as easy as throwing everything in a blender and pressing a button. I usually heat it up in a mug in the microwave to save dishes, but if you prefer to use the stovetop to heat it up that's definitely another good option. 

For an extra-decadent dessert version, I like to top it off with some vegan whipped cream (the kind I use is made from rice milk) and an extra pinch of cinnamon. Even without the whip, it's still such a delicious cozy drink on its own. It's a deliciously healthy and nutrient-rich way to warm up and relax on a cold wintery day. 

Recipe video & written recipe below!