Best Vegan Banana Cake Recipe

Best Vegan Banana Cake Recipe

This is the best vegan banana cake recipe. I’ve tried many chocolate banana cakes, brownies, breads, muffins and whatever else banana you can imagine. I made this banana chocolate cake for a party we threw for my aunt for graduating from nursing school. It’s not everyday that you see a women with 3 children go back to school to become a nurse! My aunt is one such woman, you go woman! My cousin, her daughter, and I decided to throw her a surprise graduation party. It was my job to bring the cake and lucky for me, my aunt was on a no sugar diet. Well lucky for her, no sugar is my speciality! I made the cake it and it was a hit. No one had any idea that the cake was vegan or sugar free. Not only is it incredibly delicious but it is incredibly easy and simple to make! Try it for yourself and see. 🙂

 

 

Best Vegan Banana Cake Recipe
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Ingredients
  1. *2 cups rolled oats
  2. 1/2 cup maple syrup
  3. ½ tsp baking soda
  4. ½ tsp fine sea salt
  5. 2 tbsp chia + 1/4 cup water (or 2 large eggs, at room temperature)
  6. 1/3 cup melted coconut oil
  7. 1 tsp vanilla extract
  8. 3 ripe bananas
  9. 2-3 handfuls semisweet chocolate chips (use vegan & gluten-free if required), optional
  10. 2 handfuls walnuts, optional
Instructions
  1. Throw all the ingredients into a food processor and blend away!
  2. Pour batter into a greased pan and bake at 350ºF for 30 minutes.
  3. If adding frosting, make sure the cake is completely cooled before applying.
Notes
  1. *use certified gluten-free oats if you have a gluten allergy/intolerance
HappyGut http://happygut.ca/
For the frosting, you can also check out my recipe for chocolate pudding made with avocado, I used the same one. 🙂

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Nutella Peanut Butter Cups

Nutella Peanut Butter Cups

The story of these nutella peanut butter cups goes as follows: excited, disappointed, satisfied, excited again! “What the H are you talking about?” you ask me? My bad! Let me explain. 🙂 

I had nutella peanut butter cups on my mind! The interesting thing is that I hadn’t actually had nutella or peanut butter in about 6 years (I was diagnosed with Crohn’s 6 years ago and started to eat clean ever since). But since I am not afraid to fail in the kitchen (#startuplife #failfastiswhattheysay), I decided to attempt my own version of nutella and sub the peanut butter for sunbutter. 

It started off great! I made the nutella with hazelnuts, cocoa, maple syrup and coconut oil. I usually add some coconut or almond milk to my homemade nutella but didn’t want it too creamy because it needed to pack well into a cup. I wanted to add the nutella on top of an oat and peanut butter (or sunbutter as I was using) to make a healthy chocolatey, peanut buttery dessert! I made the recipe and took a bit. This is where the first “disappointed” in my story comes from. I don’t know what I was expecting but the nutella (not made very creamy) was very dense, making the whole cup taste dense. It was delicious but very dense. I hoped for the best and served it for dessert anyway. The result? They loved it! “Sure, it’s dense, but it’s delicious!” This is where the “satisfied” in the story comes from. We were going camping a couple of days later and decided to take them with us for snacks during hiking and canoeing. They were absolutely perfect!! They were so tasty and incredibly hearty filled with nuts and oats. I have just discovered the best camping snack friends! 🙂 

Nutella Peanut Butter Cups
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Ingredients
  1. 2 cups roasted hazelnuts
  2. 1/2 cup maple syrup
  3. 1/3 cup cocoa
  4. 2 tbsp coconut oil
  5. pinch of salt
  6. 2 cups quick oats (*make sure to use GF ifyou have a gluten intolerance/allergy)
  7. *1 cup peanut butter
Instructions
  1. Preheat the oven to 350.
  2. Place hazelnuts on a baking sheet (don’t over stack)
  3. Roast the nuts until they start to brown (should take 10-15 minutes)
  4. Wait for the nuts to cool and put into your food processor or high powered blender (like a Blendtec or Vitamix). Make sure you use a high powered blender, I don't think the hazelnuts will blend in a regular blender.
  5. Add the male syrup, cocoa and coconut oil and blend well. (Note: if you want to make it more creamy you can add a few splashes of dairy free milk).
  6. In another bowl, combine combine the quick oats and peanut butter.
  7. Spoon out the oat mixture into a cupcake pan until each cup is about 1/2 way full.
  8. Put in fridge for about 2 hours.
  9. Remove from fridge and spoon out the nutella mixture on top.
  10. Put in fridge for another 2 hours.
  11. Remove and enjoy!
Notes
  1. You can use sunbutter if you can't have peanut butter.
HappyGut http://happygut.ca/
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Vegan Chickpea Meatballs

Vegan Chickpea Meatballs

Some times a girl just wants some vegan chickpea meatballs! Meatballs had been on my mind for quite some time and so when I found out that a couple of friends were coming over for dinner, it became a vegan chickpea meatballs night! I love, LOVE chickpeas. Not only are they incredibly delicious, but they are so versatile – you can use them for appetizers (hummus) main meals (chickpea meatballs, chickpea curry, chickpea wraps, etc.) and even in desserts (chickpea brownies are a thing)!

I served these meatballs with some rice noodles (I could have easily made this meal grain-free by using squash or lentil noodles) and my salted vegan caramel cheesecake for dessert. 

Vegan Chickpea Meatballs
Vegan Chickpea Meatballs | happygut.ca

Vegan Chickpea Meatballs
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Ingredients
  1. 1 tbsp chia + 3 tbsp water
  2. 1 onion
  3. 2 cloves of garlic
  4. 2 cups cooked (or canned) chickpeas
  5. 1 tsp basil
  6. 1 tsp oregano
  7. 1/2 tsp chilli powder
  8. 1/2 tsp pepper
  9. salt, to taste (I put about 1 tsp)
  10. 1 tsp baking powder
  11. 1 tsp freshly squeezed lemon juice
  12. *1 cup breadcrumbs
Instructions
  1. Preheat oven to 400.
  2. Combine the chia with the water and set aside. Try to use ground chia but if not whole chia seeds will also work.
  3. Add the onions and garlic into a food processor and mix well.
  4. In a large sized bowl, add the cooked or canned chickpeas, basil, oregano, chilli, pepper, salt, chia mixture, onion mixture, baking powder and lemon.
  5. Mash by hand. You don't want to use a food processor because it will thin it out too much. You want it thick enough where you can form the mixture into balls.
  6. Add the bread crumbs and mix again.
  7. From into balls and place on a greased pan.
  8. Bake for about 30 minutes (flipping mid way through).
  9. Add on top of your choice of spaghetti and add some additional toppings if you wish - (vegan) cheese, chilli flakes, etc.
  10. Enjoy!
Notes
  1. Use gluten free breadcrumbs if you have a gluten intolerance/allergy.
HappyGut http://happygut.ca/
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Vegan Chocolate Cheesecake Recipe

Vegan Chocolate Cheesecake Recipe

Friends, I’m not ready for summer to end and this vegan chocolate cheesecake recipe is a testament to that. I love LOVE vegan cheesecakes and this vegan chocolate cheesecake recipe has been one of my favourite desserts this summer. It was my sister-in-law’s birthday and it was my job to make the cake! I wanted a crowd pleaser so opted for chocolate. Who doesn’t love chocolate? Chocolate is always a safe bet. 🙂 I use my traditional base of nuts and dates and made the filling out of bananas and cocoa. The combination of bananas and chocolate is wonderful. The number of desserts that have been created by these two simple and delicious ingredients is plenty, I’m sure. I decided to keep the recipe simple and easy. The result? Pure chocolatey heaven. 🙂 

Vegan Chocolate Cheesecake Recipe
Vegan Chocolate Cheesecake Recipe | happygut.ca
Vegan Chocolate Cheesecake Recipe
Vegan Chocolate Cheesecake Recipe | happygut.ca

Vegan Chocolate Cheesecake Recipe
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Crust ingredients
  1. 1 cup soaked dates
  2. 1 cup almonds (or any other nuts like almonds, pecans)
  3. 1/2 shredded coconut
Filling ingredients
  1. 1 cup cashews, soaked
  2. meat from can of coconut milk (this is the solid part)
  3. 2 bananas
  4. 1/4 cup soaked dates
  5. 1 tsp vanilla
  6. 1 tsp salt
  7. 1/3 cup cocoa
  8. 1 tbsp lemon
  9. 1/4 cup melted coconut oil
  10. 1 tbsp maple syrup
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the chocolate filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and enjoy!
HappyGut http://happygut.ca/

Here are a list of my other vegan cheesecakes: 

Raw Raspberry Cheesecake Recipe

Vegan Caramel Cheesecake

Vegan Mango Cheesecake Recipe

 

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Spicy Cashew Sauce (Vegan)

Spicy Cashew Sauce

This spicy cashew sauce is absolutely delicious. I’ve been on a vegan cheese kick these past couple of weeks and out of all my vegan cheese recipes, this has got to be one of my top three. I had jalapeños in my fridge and knew that they would be perfect in a vegan spicy cashew sauce. I added some garlic, tomato, cilantro, and spices to the jalapeños and the result was amazing! I served this spicy cashews sauce with some tortillas as an appetizer, along with chickpea meatballs (soon to be posted) and my vegan caramel cheesecake for dessert. 

One of the hardest things to give up is cheese but after discovering the wonderful world of cashews, along with other replacers, vegan cheese just got easier folks! 

Spicy Cashew Sauce
Spicy Cashew Sauce | happygut.ca

Spicy Cashew Sauce
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For Spicy Mixture
  1. 1 tbsp olive oil
  2. 1 clove garlic, chopped
  3. 1/4 cup onions, chopped
  4. 1/4 cup jalapeños, chopped
  5. 1/4 cup tomato, chopped
  6. 1/2-1 tsp chilli flakes
  7. 1/2 tsp cumin
  8. 1/2 tsp salt
  9. pinch of pepper
For Cashew Mixture
  1. 1/2 cup cashews
  2. 1/4 cup nutritional yeast
  3. 1 clove garlic
  4. 1/2 cup chopped cilantro
  5. 1/4 cup olive oil
  6. 1/4 cup almond milk
  7. freshly lemon juice, to taste
Instructions
  1. Heat a frying pan over medium heat and sauté garlic until fragrant.
  2. Add the onions, and mix until the onions get translucent.
  3. Add the jalapeños, tomato, salt, cumin, chilli flakes and pepper and mix until the veggies get soft.
  4. Remove from heat.
  5. In a blender, add the cashews, nutritional yeast, garlic, cilantro, spicy mixture, almond milk, oil, and lemon and blend until smooth.
  6. Enjoy with tortillas, bread, chips or anything else you fancy!
HappyGut http://happygut.ca/
Fore more vegan cheese recipes you can check out my mac ‘n’ cheese recipe

 

 

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Lunch in a Mason Jar Recipes – Chickpea Salad

Lunch in a Mason Jar Recipes

Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty! 

I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!

I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂

Lunch in a Mason Jar Recipes - Chickpea Salad
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Ingredients
  1. 2 tbsp olive oil
  2. 2 tbsp lemon
  3. 1 clove garlic
  4. pinch of salt and pepper
  5. 1 cup chickpeas (cooked or from the can)
  6. 1 green onion, chopped
  7. 1/3 cup cherry tomatoes
  8. 1 cup spinach
Instructions
  1. In a medium sized mason jar, add the olive oil, lemon juice, garlic, salt and pepper.
  2. Add the chickpeas.
  3. Add the green onion.
  4. Add the cherry tomatoes.
  5. Add the spinach.
  6. Will keep in the fridge for about 3 days.
  7. Enjoy!
HappyGut http://happygut.ca/

 

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Vegan Caramel Cheesecake (Raw)

Vegan Caramel Cheesecake

This vegan caramel cheesecake hits the spot! I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness. 🙂 

We had a few friends come over and so I wanted try out a new recipe. I used my previous vegan cheesecakes as a baseline (like my Mango Vegan Cheesecake) and adapted from them. I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious. 😛 

I made this dessert to go along with my vegan “meatballs” soon to be posted! It made for a perfect very satisfying meal. 

IMG_7038

Vegan Caramel Cheesecake
Vegan Caramel Cheesecake | happygut.ca

Vegan Caramel Cheesecake
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Crust
  1. 2 cups walnuts
  2. 1 cup dates
Filling
  1. 1 cup soaked cashews
  2. meat from can of full fat coconut milk (solid white part only)
  3. 1/4 cup freshly squeezed lemon juice
  4. 1 tsp vanilla
  5. 1/4 melted coconut oil
  6. pinch of salt
  7. 1/4 maple syrup
Salted Caramel Topping
  1. 1/4 cup dates (soaked in hot water)
  2. 1/4 cup maple syrup
  3. salt, to taste (depending on how salty you want it)
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. In the meantime, combine all the caramel sauce ingredients into a blender and blend until smooth. You may need to add some hot water if it is not blending easily.
  8. Remove from freezer, top with the caramel sauce and enjoy!
Notes
  1. If the caramel topping is not blending easily, you can add some hot water a few tablespoons at a time to make it easier. The softer the dates, the easier it will be to blend well.
HappyGut http://happygut.ca/
Love vegan cheesecakes? You can also check out my Raw Raspberry Cheesecake Recipe.

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Black Bean Tomato Avocado Salad

Black Bean Tomato Avocado Salad

This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great. 

I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck! 

Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca
Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca

You can also try my my Spicy Tofu with Kale for another quick and easy weekday meal idea. 🙂 

Black Bean Tomato Avocado Salad
Serves 2
A great quick, yummy and healthy weekday meal.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 large can black beans
  2. 1-2 cloves chopped garlic
  3. 1 cup baby tomato
  4. 1 cup chopped cucumber
  5. 1/2 cup chopped cilantro
  6. 1/3 cup chopped green onions
  7. 1 avocado, chopped
  8. 1/4 cup olive oil
  9. lemon, to taste
  10. salt, to taste
  11. pepper, to taste
Instructions
  1. Throw all the ingredients into a bowl and there you have 'er! 🙂
Notes
  1. Sometimes I add some freshly chopped chilli pepper if I'm in the mood. Go for it if you like your salads spicy. 😉
HappyGut http://happygut.ca/
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Vegan Mango Cheesecake Recipe

Vegan Mango Cheesecake Recipe

I’ve been on a vegan cheesecake kick, I’ll admit it! 😛 I’ve been experimenting with raw vegan cheesecakes with all different flavours and this vegan mango cheesecake recipe is a very strong contender! The fruit markets by where I live have all of these delicious looking mangos and so whenever I walk by them, I must buy them. 🙂 I’ve been trying to be creative with using them, I’ve made my
3-Ingredient Mango Mousse and now this vegan mango cheesecake recipe. A friend came over for dinner and I made this for dessert. It was a hit! 🙂 

I didn’t use any lemon in the recipe because my mangos were a bit tart, you may want to add some lemon if your mangos are sweet. 

Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca
Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca
Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca

Vegan Mango Cheesecake Recipe
This vegan mango cheesecake recipe is so delicious and so easy to make!
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Crust ingredients
  1. 2 cups walnuts
  2. 1 cup dates, soaked
Filling ingredients
  1. 1 cup cashews, soaked
  2. meat from can of coconut milk (this is the solid part)
  3. 2 mangos, peeled and seeded
  4. 1 tsp vanilla
  5. 1/4 cup melted coconut oil
  6. pinch of salt
  7. 1/4 cup soaked dates
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and enjoy!
Notes
  1. If your mangos are not very sweet, you may want to add some fresh lemon juice. I would start with 1 tsp and then continue until you get the desired taste. (My mangos were quite tart so I didn't add any).
HappyGut http://happygut.ca/
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Easy Mint Chocolate Chip Ice Cream Cake

Easy Mint Chocolate Chip Ice Cream Cake

This easy mint chocolate chip ice cream cake recipes comes from my deep love of the combination of mint and chocolate. I had been wanting to try out a recipe for a vegan raw mint chocolate chip ice cream cake and I had the perfect chance when I had a couple of friends come over for dinner a few weeks ago. I basically combined my Vegan Banana Cream Pie Recipe  and Dairy Free Mint Chocolate Chip Ice Cream Recipe to come up with this easy mint chocolate chip ice cream cake. 

I especially love this recipe because it is secretly healthy! Spinach is what makes this ice cream cake green, but not to worry because you can’t taste the spinach at all!

It was such a hit! My bro in law, who is not very concerned about healthy eating, stated, “This taste like restaurant cake.” There you have it folks. A healthy raw vegan easy mint chocolate chip ice cream cake that taste likes restaurant cake. 😛 Try it for yourself and see! 

 

Easy Mint Chocolate Chip Ice Cream Cake
Easy Mint Chocolate Chip Ice Cream Cake | happygut.ca
Easy Mint Chocolate Chip Ice Cream Cake
Easy Mint Chocolate Chip Ice Cream Cake | happygut.ca
Easy Mint Chocolate Chip Ice Cream Cake
A raw vegan easy mint chocolate chip ice cream cake.
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Ingredients
  1. Crust
  2. 1 cup soaked dates
  3. 1 cup walnuts
  4. 1/2 cup shredded coconut
  5. 1/2 cup cocoa nibs/(vegan/gf)chocolate chips
  6. Filling
  7. 1 cup soaked cashews
  8. handful spinach
  9. 2 tsp peppermint extract
  10. *meat of 1 can coconut milk
  11. 1/2 cup maple syrup
  12. 1/4 melted coconut oil
  13. pinch of salt
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and go to town! Blend until the mixture starts to form a ball and is mushy.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth. A high powered blender would work best so that you don't see any of the spinach pieces.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and sprinkle with some cocoa/cacao, optional.
  8. Enjoy!
Notes
  1. *Make sure to use full fat coconut milk and only the solid white part. You can drink the liquid or save it for later!
HappyGut http://happygut.ca/
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