My family enjoys this sweet, moist banana cake with coconut whipped cream, but it could also frosted or eaten plain as a sweet banana bread. Like many good recipes, this recipe was originally my great grandma, Nana’s, and was passed down through generations, evolving as it went. Sadly, Nana died at the beginning of the… Read More Vegan Banana Cake
Serve this as is like I did and call it bread, or frost it and call it cake! Either way, it’s sweet and flavorful: a perfect fall treat! Prep time: 15 minutes Cook Time: 1 hour Makes: 1 5×9 loaf Ingredients: ¼ cup unflavored coconut oil 1 cup plus 2 tablespoons white sugar 3… Read More Vegan pumpkin spice loaf
A custard made from cornstarch, vanilla, water, and a little sugar, mixed with creamy silken tofu and of course cinnamon, is a delicious replacement for egg in this breakfast perfection. It has the beautiful golden-brown crusted exterior and soft chewy interior of top-notch traditional french toast, and nothing can beat the mildly sweet cinnamon-vanilla flavor.… Read More Vegan French toast
After I baked this banana bread in muffin form for a group of very picky friends, one of them told her mom, “Amelia makes the best banana muffins. I have no idea what she puts in them.” The truth is, I really don’t put much in them. Not only is this simple banana bread… Read More Vegan banana bread
This recipe is an adaptation of my grandma’s challah. Despite the fact that challah is a classic egg bread, making it seemingly difficult to make vegan, it proved to be extremely easy to adapt. I simply replaced the egg with aquafaba for binding and fluffiness and added a bit of soy yogurt to give it… Read More Vegan challah
Bumblebee Cooks 