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
Vegan brownies are known for being disappointing: weird after tastes, greasy, too light and cakey or else too dense – you get the picture. After working on this recipe, I understand why vegan brownies often aren’t so good; it’s actually really hard to come up with a recipe that works, but I think, after at… Read More Vegan Brownies
Muffins? More like cupcakes without the frosting. This baked version of my favorite ice cream flavor is a definite crowd pleaser. I mean, saying “I made cookies and cream muffins” sounds pretty fancy, and the actual product won’t disappoint. A moist vanilla cake base with Oreo pieces inside, what is there not to like? You… Read More Vegan Cookies and Cream Muffins
Sweet, buttery, a hint of vanilla, and the perfect amount of chew — these cookies melt in your mouth. This is one of my favorite recipes so far, and I’m excited to share it with you all for the holidays even if we can’t eat them together in person! Prep time: 20 min Cook… Read More Oatmeal-raisin cookies (vegan)
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
This classic apple pie recipe has passed down and evolved through generations of my family. My grandma adapted my great-grandma’s recipe, then I adapted my grandma’s recipe to make it vegan. It is a staple family favorite for Thanksgiving (and really the rest of fall, too)! I’m excited to share it with all of you!… Read More Vegan apple pie
Nectarines and peaches are in season here in Michigan. Serve this easy and fresh crisp with whipped cream, vanilla coconut milk ice cream, or simply as-is, and you’ll have yourself the perfect seasonal dessert. Ingredients: For the filling: 12 nectarines or peaches 1 teaspoon cinnamon 2 tablespoons brown sugar ½ teaspoon powdered ginger ¼ teaspoon… Read More Summer nectarine or peach crisp (vegan)
I’m double posting today because pie crust screams for filling! The dark, rich chocolate layer and light, mildly spicy ginger layer contrast in this creamy custard pie, making it delicious for the eyes as well as the mouth. Top with fruit or whipped cream, and you have yourself a stunning dessert for any occasion. Prep… Read More Vegan chocolate and ginger cream pie
Coconut oil gives this pie crust the classic rich flavor and flaky texture. Use it for your next pie, and no one will miss the butter. I like to role my crust out thin, but if you want extra to work with or have a pie plate that is larger than 9 inches, use the… Read More Vegan pie crust
Prep time: 20 min. Cook time: 11 min. Makes about 30 cookies So many vegan chocolate chip cookies have a cake-like texture or a strange, bitter flavor lurking behind the sugar. It took some time, but I finally accomplished my goal: making a vegan chocolate chip cookie that has the chewy texture (thanks to… Read More Vegan chocolate chip cookies
Bumblebee Cooks 