*Courtesy of Joy Messier
Makes 1 6-inch cake or 1 loaf
- 1 Flax Egg (1 Tablespoon Ground Flaxseeds mixed with 3 Tablespoons Water)
- 1/2 Cup Coconut Oil
- 2/3 Cup Vegan Brown Sugar
- 1 Vanilla Bean (or 1 1/2 Tablespoons Pure Vanilla Extract)
- 1/2 Cup Almond Milk
- 1 1/2 Cup Flour (I used 1/2 Cup Whole Wheat, 1 Cup Unbleached All-Purpose)
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Cinnamon, plus some for garnish
- 1 1/2 Ripe Pears, 1 diced, 1/2 sliced
- Preheat the oven to 350 degrees and grease the loaf or cake pan with coconut oil.
- Make the flax egg and set it aside.
- Soften the coconut oil (mine was soft enough right out of the cupboard).
- Cream the sugar with the oil, set aside.
- Whisk the flax egg for about a minute, add the vanilla and whisk for another minute.
- Add the flax/ vanilla mixture to the oil/ sugar mixture and whisk well.
- In a separate bowl, mix the dry ingredients.
- Add the almond milk to the wet mixture, whisk well and quickly to not allow the coconut oil to harden again. Add the dry mix to the wet and stir until just combined.
- Add the chopped pears and mix again until pears are evenly dispersed. Batter may be slightly thicker than normal cake batter, that's okay.
- Pour/ spoon batter into loaf/ cake pan and arrange pear slices in a spiral design, sprinkle with cinnamon.
- Bake for approximately 45 minutes or until a toothpick can be inserted and removed cleanly.
- Allow to cool for 5-10 minutes before removing from pan.
*Courtesy of Ashlae Warner
Makes about 1 1/4 cups
- 1 can full fat coconut milk, refrigerated overnight
- 1-2 tbsp powdered cane sugar
- 1/2 tsp pure vanilla extract
- Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies).
- Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid.
- Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
- Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
- Whipped cream is best served immediately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.