Happy Almost Birthday

hazelnut
carrot
pecan
  • hazelnut carrot pecan

To me…

Just because it’s a birthday, that doesn’t mean it has to be full of feasting and unhealthy desserts! This time around, I’m opting for a semi-healthy day of celebrations. Let’s be real, I still need my chocolate. But surprisingly (or not) there’s some incredibly delicious looking vegan recipes that I may have to sample. They look like they do the trick.

The holidays are often a food marathon, and I’m trying to get back in the health zone. And so it goes! For a moment, since there were quite a few ingredients in this hazelnut cake, I hesitated for a bit out of laziness, but it just looks TOO good that it is begging for a try. And I’m begging for a bite. And so it is.

Well, then there was also this hippie carrot cake that also had…not the shortest ingredient list I’ve ever seen, but I looked at it and also needed to have this within reach.

Oh, and lastly, a vegan pecan pie because it’s another favorite. But now the real question–how am I going to decide?!

Hazelnut cake via Minimalist Baker
  • 4 flax eggs (4 Tbsp (18 grams) flax seed meal + 10 Tbsp water)
  • 1 cup (250 ml) unsweetened plain almond milk + 1.5 tsp apple cider vinegar
  • 3 tsp baking soda
  • 1/2 cup + 2 Tbsp (146 ml) maple syrup or agave nectar (sub honey if not vegan)
  • 2/3 cup (154 grams) cane or granulated sugar
  • 1/2 cup (126 grams) melted coconut oil or vegan butter (such as Earth Balance)
  • 1 tsp pure vanilla extract
  • 2 cups (~486 grams) unsweetened applesauce (or other hearty fruit puree, such as beets)
  • 1/2 tsp sea salt
  • 1 cup (120 grams) unsweetened cocoa powder (if clumpy, sift)
  • 1 cup (118 grams) almond meal (finely ground from raw almonds)
  • 1/2 cup (50 grams) gluten free oat flour (finely ground from raw oats)
  • 1 1/2 cups (200 grams) gluten free flour blend (*see notes)
FROSTING / TOPPINGS
  • 1/2 cup (120 grams) unsweetened plain almond milk
  • 1 1/4 cups (230 grams) dairy free dark or semi-sweet chocolate, chopped
  • 1/4 cup (56 grams) melted coconut oil or softened vegan butter, cut into slices (such as Earth Balance)
  • 1 1/4 – 2 cups (~150 – 250 grams) powdered sugar
  • 1 1/2 cups (~175 g) roasted unsalted hazelnuts

Full recipe here

Hippie Carrot Cake via Pickles n Honey

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice or ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Egg replacer equivalent of 3 eggs, already prepared
  • ¾ cup firmly packed dark brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup safflower oil or canola oil
  • 2 cups peeled and finely grated carrots
  • One 14-ounce can crushed pineapple, drained
  • 1 cup shredded dried coconut
  • ½ cup chopped walnuts
  • ¼ cup raisins
for the icing:
  • Faux Cream Cheese Icing (page 293)
  • 2 cups confectioner’s sugar
  • Two 8-ounce packages vegan cream cheese, cold
  • 2 teaspoons vanilla extract

Full recipe here

Vegan pecan pie via Deliciously Ella

For the crust

  • 1 cup of almonds
  • 1 cup of buckwheat flour
  •  4 tablespoons of raw honey
  •  4 tablespoons of coconut oil
  • 2 teaspoons of cinnamon
  • 6 medjool dates
  • 2 teaspoons of cinnamon

For the middle

  • 1 cup of pecans
  • 1/4 of a cup of water
  • 1 jar of cashew butter (170g)
  • a dozen medjool dates
  • 4 tablespoons of pure maple syrup

For the topping:

  • 1 cup of pecans
  • 2 tablespoons of pure maple syrup
  • 1 teaspoon of cinnamon

Full recipe here

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Happy Birthday Natacha! looks super yummy 😉
    XXX