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Pumpkin What?


I’m not exactly sure what to call this, because it’s not exactly like pie filling…it’s too dense to be called cake…and it reminds me of something that might be made with eggs in the non-vegan world. The word ‘soufflé came to mind, but this isn’t light and airy like soufflés are supposed to be. Alternative names could be Pumpkin PieCake…or Pumpkin Bars…or…what?

But– names aside, this is definitely TASTY, and it will make your house smell sooo good. I used macadamia nuts for the nut topping, but you could substitute pecans or walnuts or whatever nut you want to try.

[To get the most bang for my buck, I order 2 shrink-wrapped foil packs of unsalted mac nuts (4 pounds each) at a time, from Hamakua Macadamia Nut Company.]


1 1/2 C all-purpose flour
1/2 C oat flour
1/2 C fine corn flour
2 t baking powder
1 1/2 t cinnamon
1 t ground nutmeg
3/4 t ground cloves
1/4 t ground ginger
1/4 t salt


Flax egg: Mix 2 T ground flax + 4 T water in a small dish
1 can organic pumpkin
1/2 C unsweetened organic applesauce
1/2 C fortified soy milk (I used EdenSoy brand)
1/2 C organic sugar
1/3 C maple syrup
1/4 C avocado oil (or other liquid oil)
1/8 C molasses


1/2 C ground unsalted macadamia nuts (or walnut, pecan, etc.)
Coconut oil for greasing the pan


  1. Combine dry ingredients in a large bowl.
  2. Prepare flax egg and set aside.
  3. Combine wet ingredients in medium bowl.
  4. Gently stir the wet ingredients into the dry ingredients
  5. Grease 7″ x 10″ glass pan with coconut oil.
  6. Preheat oven to 375 degrees.
  7. Pour the mixture into the pan.
  8. Sprinkle the nuts on top, and lightly pat them into the batter.
  9. Bake for 30 minutes, then start checking the top. Plan to bake it for another 30 minutes, but cover lightly with foil at any point during the last 30 minutes if the top is browning too much. Check it with a knife: it’s done when the knife comes out clean.
  10. Cool on a wire rack.
  11. ENJOY!

Pumpkin Souffle?


Peach cake

I created this recipe because we recently bought a box of organic peaches, and we still had several left to eat. I think this cake is perfectly ‘sweet but not too sweet’, and the juicy, ripe, peach flavor really comes through!

[I made this as a pan cake because I like the flavor of coconut oil browning the edges, however, you could easily bake these in muffin tins, perhaps decreasing the cooking time by about 5-7 minutes.]

(Combine the following in a large bowl)

1 C all-purpose flour
1/2 C oat flour
1/2 C garbanzo bean flour
1/2 C organic sugar
2 T ground flax
1 T baking powder
1/2 t salt

(Blend the following)
1 small banana
1 1/4 C chopped fresh peaches (see below for more peaches, you’ll use ~2.5 cups total)
1/2 C unsweetened soy milk (or other non-dairy milk)
3 T avocado oil (or other liquid oil)
2 pitted dates
1 t vanilla extract

Coconut oil for greasing the pan
1 1/4 C chopped fresh peaches


  1. Mix the dry ingredients in a bowl.
  2. Blend the wet ingredients.
  3. Stir the wet puree into the dry ingredients.
  4. Stir in the chopped peaches.
  5. Grease a 9×13″ glass pan with coconut oil. Pour the cake mix into the pan.
  6. Bake at 375 degrees for about 30 minutes (depending on your oven). Check at 20-25 minutes.
  7. After 5 minutes out of the oven, flip out onto a wire rack to cool completely.
  8. ENJOY!

Peach cake, right out of the oven

Peach cake, flipped onto a wire rack

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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May 2022

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