Cake, Dairy-Free, Easter, Vegan

Vegan Carrot Cake

April 14, 2017

Vegan Carrot Cake -

Vegan Carrot Cake -

Carrot Cake usually pops up around the same time the flowers do for spring. And is usually a token dessert around Easter tables. Although truthfully, this carrot cake was made much earlier to satisfy a friends pregnancy craving for a carrot cake without the fuss of nuts, pineapple or raisins (which don’t belong in cakes).

Pregnancy cravings are no joke. While I haven’t had the ‘I NEED THIS RIGHT NOW’ craving – i.e. no 3 am pickles and ice-cream runs for the husband, I have definitely wanted things.

The other annoying pregnancy craving is the lack-of cravings. More often than not when dinner rolls around I have absolutely no idea what to make. Which is highly unusual for me. My go-to is usually pasta with a basic tomato sauce – quick and easy. I’ve been leaning towards vegetarian options, with little desire to cook or eat meat (unless its already made for me).

The craving for sweets however, is definitely back after a short hiatus in the first trimester.

Vegan Carrot Cake -

Vegan Carrot Cake -

Healthier-ish desserts of course are slightly better, though I’ve eaten more Easter candy than I should.

Carrot cake is one of those ‘it has vegetables in it so it’s healthy’ dessert concepts – which means you can eat more, right? Hint: Don’t argue with a pregnant woman.

Just make this Vegan Carrot Cake. Your family will thank you, and so will your cravings.

Vegan Carrot Cake
Your favourite carrot cake - made vegan! Spiced carrot cake topped with dairy-free cream cheese frosting. A spring favourite.
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  1. 2¼ cups flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 3 teaspoons cinnamon
  5. 1 teaspoon nutmeg
  6. ½ cup applesauce
  7. 1 cup unsweetened almond milk
  8. 2 teaspoons vanilla
  9. 1 cup sugar
  10. ½ cup melted coconut or canola oil
  11. 2 cups grated carrots
  12. 1/2 cup shredded, unsweetened coconut
  1. 3/4 can of chilled coconut cream (Chill overnight in fridge, or 1 hour in freezer beforehand)
  2. 3/4 package of vegan cream cheese
  3. 1-2 cups icing sugar, sifted
  1. Preheat the oven to 350°F and line a 9x13 baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and coconut oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Fold in the carrots and stir until just combined.
  6. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
Make the frosting
  1. Combine coconut cream and cream cheese medium sized bowl.
  2. Using hand-held blender, or mixing-bowl fitted with paddle attachment, whip until smooth. About 2-3 minutes.
  3. Slowly add in icing sugar. You can add in as much or as little as you like, depending on the consistency of frosting you desire. You can also chill the frosting in the fridge if you'd like it a bit firmer.
  4. Spread evenly across cooled cake. You can add chopped walnuts/pecans or toasted coconut on top if you like.
Adapted from Love and Lemons
Adapted from Love and Lemons
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Lemon Loaf

April 8, 2017

Lemon Loaf //

Lemon Loaf //

I’m kind of disappointed that I haven’t had any real ‘pregnancy’ cravings. I mean, I did make a toasted tunafish sandwich at 4 a.m. one night, but let’s be real – what pregnant lady doesn’t?

I also keep asking my husband if he can ‘smell that,’ like food smells, or if it’s just me. Usually, he can also smell it. Which means I clearly don’t have the super-hightened-pregnancy-sense-of-smell. Darn.

I realize this is a blessing in disguise – I have had a pretty easy pregnancy as far as symptoms and complications go – knock on wood. We’re also halfway – 21 weeks this week. It’s crazy to even think about how quick this has gone.

I shouldn’t complain that I haven’t experienced anything – I have the protruding stomach that now looks like I’m actually pregnant, and not the ‘i just ate two burgers’ food baby. But other than the growing baby bump, I feel pretty normal-ish. The only recurring pain is sleep – the lack of, and discomfort. My pregnant best friend (who’s having TWINS!) and I had a spa day last month and the prenatal massage was glorious. 

Thankfully I also haven’t had any food aversions. Though I have eaten less meat, and have little desire to cook chicken (I can’t eat red meat because of an intolerance/allergy). There’s been lots of veggie/vegetarian meals for dinner and lunches. Black bean burgers made a big comeback when I was seriously hankering for a beef burger. 

My sweet tooth disappeared in the first few months of pregnancy, replaced by all things tangy-salty-vinegary (tuna sandwich with pickles) – but it’s definitely back.

I’m also baking more now than the first few months – gotta fatten baby up. Spring baking comes back strong with all the fruits popping up, lemon loaves and carrot cake. 

Lemon Loaf //

This Lemon Loaf is just how you want a Lemon Loaf – fragrant, perfect crumb and a light glaze on top. 

Lemon Loaf
A delicious Lemon Loaf drizzled with icing.
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For the Loaf
  1. 3 eggs
  2. ¾ cup sugar
  3. 1 cup almond milk
  4. 1/4 cup coconut oil OR vegetable oil
  5. 1/4 cup light olive oil
  6. Zest from one lemon
  7. Juice from 1/2 lemon
  8. 1½ cups all-purpose flour
  9. 2 tsp. baking powder
For the glaze
  1. 1cup icing sugar
  2. 2-3 tbsp. lemon juice
  1. Preheat oven to 350 F. Line loaf pan with parchment paper.
  2. In a large bowl, combine eggs, sugar, and almond milk and blend until smooth.
  3. Add in both oils and continue blending.
  4. Add lemon zest and juice and continue to blend.
  5. Using blender on low or spatula, add flour and baking powder. Don't over-mix.
  6. Pour the batter into your prepared loaf pan.
  7. Bake for 50 mins.
  8. Allow loaf to cool in the loaf pan.
  9. Remove loaf from the pan and allow to cool on a wire rack until completely cooled.
  1. In a small bowl, add the icing sugar and slowly mix in the lemon juice and continually stir until smooth. Add more icing sugar or lemon juice until you reach the desired consistency.
  2. Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.
  1. Store on countertop in container, or slice and store in ziplock bags. Also freeze individual bags for a quick on the go snack or breakfast!
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Bars & Squares, Berries, Breakfast, Gluten Free

Blueberry Oat Bars

March 24, 2017

Blueberry Oat Bars -

Blueberry Oat Bars -

Blueberry Oat Bars -

It’s starting to feel a little like spring around here. The snow has disappeared (thank god) though it rains most days, there are some breaks in the clouds with sunshine beaming through.

With spring comes all the spring baking – fruit galore and spring vegetables. Winter dishes are carb heavy and comforting, while Spring brings a lightness with crisp veggies, the return of the green smoothies, and a variety of fruit.

Even in the last few weeks, especially while on spring break (woot), I’ve enjoyed making smoothies, salads, and springy baked goods.

While certain fruits like blueberries, for example, aren’t quite in season – I can’t help but crave them in baked goods. Thankfully, frozen berries are available all year round and we’re always fully stocked in the freezer for things like smoothies, chia-seed jam, berry compote, and of course – baking.

Being pregnant during the winter (and holidays) meant lots of comfort food. Although winter produce is great, you just don’t crave those raw veggies as much. But next week marks 5 months (halfway!!) and I’m determined to eat as many fruits and vegetables as I can for baby. And sometimes, that also means fruit in baked goods. Hey – still counts right?

These Blueberry Oat Bars come together quickly, and you probably already have everything on hand. I’m sure you could even try them with frozen raspberries! or even Blackberries!

Bring on spring.

Blueberry Oat Bars -

Blueberry Oat Bars -

Blueberry Oat Bars -


Blueberry Oat Crumb Bars {gluten-free}
A gluten-free blueberry oat crumb bar that's perfect for breakfast, a snack and even delicious enough for a healthier dessert!
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  1. 2 cups gluten-free rolled oats
  2. 1 1/4 cups oat flour (can use whole-wheat flour)
  3. 1/4 cup coconut sugar
  4. 1/2 tsp baking powder
  5. 1 egg, whisked
  6. 1 cup coconut oil, room temperature or slightly melted
  1. 3 1/2 cups frozen blueberries (can use fresh if you have 'em! reduce to 3 cups for fresh)
  2. 2 Tbsp coconut sugar
  3. 1 lemon, zested and juiced
  4. 2 Tbsp chia seeds
  5. 1 tbsp cornstarch
  1. Pulse 2 cups rolled oats in food processor or blender to soften, but still slightly maintain their shape.
  2. To make your own oat flour, add 2 cups oats to high speed blender to blend until fine flour forms. Measure out 1 1/4 cups.
  3. Preheat oven to 350 degrees. Line square 8" x 8" baking dish with parchment paper. Set aside.
  4. In mixing bowl, add pulsed whole oats, oat flour, coconut sugar and baking powder.
  5. Add coconut oil and egg. Mix with a spatula or wooden spoon until dough forms.
  6. Dough will be moist and should stick together. If too dry, add more coconut oil or a splash of non-dairy milk.
  7. If using frozen blueberries, microwave for 2 minutes to slightly thaw. Stir in coconut sugar, lemon zest, half of the lemon juice, and chia seeds. The chia seeds absorb the extra liquid and make it jam-like when baking. Mix together well and add cornstarch. Stir again.
  8. If using fresh blueberries, add 2 tablespoons of water to microwave-safe bowl before heating up.
  9. Place 3/4 of the dough in prepared baking dish, flatten with spatula and press with the back of a spoon.
  10. Spread Blueberry Filling on top evenly.
  11. Add a small handful of rolled oats to the leftover dough, and crumble remaining dough on top of blueberries in small clumps.
  12. Bake for 45 minutes. Remove from the oven and let cool completely before slicing.
  13. Store in container on counter, in fridge or freeze for later.
  1. I prefer these bars chilled from the fridge, or heated up!
Adapted from Ifoodreal
Adapted from Ifoodreal
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