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Northern California’s favorite vegan bakery Cinnaholic will soon be a national franchise. Look for finger-licking, cruelty-free confections coming to a city near you!

Vegan and healthy cooking inspiration

Vegan and healthy cooking inspiration

Vegan & Gluten-free Recipe
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Beautiful vegan cherry donuts by Josefine Stenudd
Please do not remove the source.
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7 large ripe bananas, peeled, chopped and frozen overnight
1 tablespoon rum
½ tablespoon brown sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
pinch of salt
½ cup chopped roasted pecans
Toppings: pecan butter (optional)

Let bananas thaw for about 5 minutes and then add to a food processor and blend until completely smooth, stopping to scrape down the sides a few times if necessary
Add rum, brown sugar, vanilla extract, cinnamon and salt and blend to incorporate.
Spoon mixture into a container and stir chopped pecans into the mixture.
Freeze overnight, or until completely frozen.
Let thaw slightly before serving and top with pecan butter.
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Vegan Coconut Cake

1 cup (2 sticks) dairy free margarine, at room temperature
2 cups sugar
2 cups coconut milk (1 can)
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract
1 teaspoon coconut flavoring
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Vegan Fluffy Vanilla Frosting:
3 cups powdered sugar
⅓ cup dairy free margarine or coconut oil
¼ cup soymilk
Topping: ½ cup flaked, sweetened coconut
Preheat your oven to 350 degrees. Grease and flour two (or three) 9-inch cake pans.
Using an electric mixer, cream together margarine, sugar, coconut milk, vinegar, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes. In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.
Cool completely. In the meantime prepare frosting. Fill and spread cake layers with frosting and garnish with coconut flakes. Cook’s Note: As each layer is stacked, you can stick them with toothpicks to prevent cake from shifting (just be sure to warn your guests).