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Vegan Zucchini Cake

· Natalie 38 Comments

This Vegan Zucchini Cake is a summery snack or dessert with the moist fluffy gluten-free combo of oat and almond flour plus a creamy lemon frosting!

Vegan Zucchini Cake (gluten-free)

A light summery snack cake and a website update to go with. This change has been a long time coming. The name Feasting on Fruit has not felt true to my brand or recipe style for a while now, and after years of trying to find something clever to replace it with I decided to just simply go with Natalie Jo. A name I won’t grow/bake my way out of.

Things still feel a little jumbled right now but getting closer, and I am so happy to finally be able to share it with you. I am also so grateful for my amazing web designer Ariel Ramira for capturing my vision even better than I could articulate it.

But do not all the newness overshadow this Vegan Zucchini Cake. Fluffy and flecked with what might be my favorite summer veggie, and a creamy tangy cashew frosting to go with. It’s delicious without the frosting too zucchini bread style, or up the decadence with chocolate chips. Happy baking!

Vegan Zucchini Cake (gluten-free)
Vegan Zucchini Cake (gluten-free)
Vegan Zucchini Cake (gluten-free)
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Vegan Zucchini Cake

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

This Vegan Zucchini Cake is a summery snack or dessert with the moist fluffy gluten-free combo of oat and almond flour plus a creamy lemon frosting!

Ingredients

Scale
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
  • 1 1/4 cup (300g) almond milk
  • 1/3 cup (105g) maple syrup
  • 1/3 cup (60g) coconut sugar
  • 1/2 cup (125g) almond butter
  • 1 tsp vanilla extract
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 (240g) cups oat flour
  • 1 1/2 cup (180g) almond flour
  • 1 cup (100g) shredded zucchini

Frosting

  • 1 1/4 cups (150g) raw cashews, soaked overnight
  • 2 tbsp lemon juice
  • 1/4 cup (80g) maple syrup
  • 2 tbsp coconut oil
  • Pinch of salt
  • Almond milk to blend

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare the flax eggs and set aside to gel.
  3. Place the shredded zucchini on a paper towel to absorb excess moisture.
  4. Whisk together the almond butter, coconut sugar, maple syrup, flax eggs, almond milk, and vanilla.
  5. In a separate bowl, whisk the flours, baking powder, salt, and spices until no lumps remain. Add to wet ingredients and mix to combine.
  6. Fold in shredded zucchini.
  7. Transfer batter to a greased cake pan (mine was 9×9″ square).
  8. Bake for 30-35 minutes at 350ºF.
  9. Cool completely before frosting.
  10. For the frosting, drain the cashews and blend everything except the milk. Add milk slowly as necessary to achieve a super creamy thick frosting. Chill to thicken.
  11. Frost, top with chopped nuts and maybe a drizzle of caramel, slice, and eat!

Nutrition

  • Serving Size: 1 slice
  • Calories: 358
  • Sugar: 16g
  • Sodium: 134mg
  • Fat: 16g
  • Saturated Fat: 1g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 9g

Keywords: gluten free, summer, baking, frosting, cashews, oat flour, almond flour, healthy, dessert, bread

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Single-Serve Blueberry Brownie

· Natalie 21 Comments

Easy berry brownie for one! Made with good stuff like oat flour, SunButter, chocolate chips, and topped with a dreamy berry glaze. Vegan and gluten-free!

THIS POST IS SPONSORED BY SUNBUTTER

Once upon a time many years ago I made a flourless chocolate cake with blueberries and cacao and coconut and topped it with a lot (possibly too much in retrospect) ice cream and it was super fudgy and super simple and is still a reader favorite to this day. Now I’m not going to share the link here because that was five years ago and the photos make we want to cry (okay FINE….but you can’t laugh).

Five years later and I am still obsessed with the combination of blueberries and ultra fudgy but also really fast to make chocolate things, so that is why this Single-Serve Blueberry Brownie came to be.

If you flip it out of it’s mug-like vessel before glazing and consuming is it still consider a “mug cake”? Just wondering, please do let me know.

Well “mug cake” or single-serve purple-glazed fudginess or brownie for you and your face alone, this is what you’re gonna need to make it:

  • Blueberries. Or other berries are acceptable, but I’m partial to bluebs. Strawberries would be second best I think, plus no bazillion pesky seeds to worry about
  • Cocoa or cacao powder (cacao is slightly less bitter)
  • SunButter! That’s right this baby is oil and nut-free
  • Oat flour
  • Coconut sugar. You can cut back on this a smidge if you use a sweetened SunButter or just like intensely dark chocolate things
  • Almond milk. Or any of the milks
  • Baking soda and salt
  • Chocolate chips

And fun fact: SunButter now comes in convenient squishy little squeeze packs that happen to be exactly two tablespoons each. So perfect for on the go snacking or single-serve brownie baking.

I opted for oven baking as opposed to microwave because I find it keeps mug things much more moist. You can experiment with a couple minutes in the microwave too. If you are looking for more single-serve sweetness, this cookie jar situation might be up your alley too.

I included a simple blueberry glaze in the recipe too, but there is definitely enough berry sweetness inside not to need it. And if you do choose to skip, might I suggest a scoop of ice cream in its place.

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Single-Serve Blueberry Brownie

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 brownie 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american
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Description

Easy berry brownie for one! Made with good stuff like oat flour, SunButter, chocolate chips, and topped with a dreamy berry glaze. Vegan and gluten-free!

Ingredients

Scale

Glaze (optional)

  • 1/2 cup (60g) powdered sugar
  • 1–2 tbsp blueberry purée

Instructions

  1. Preheat the oven to 350ºF.
  2. Puree the blueberries.
  3. In a mixing bowl, whisk together the cocoa powder, oat flour, coconut sugar, baking soda, and salt until lump free.
  4. Add the SunButter, almond milk, vanilla, and 2 tbsp blueberry puree. Mix to combine.
  5. Fold in the chocolate chips.
  6. Transfer to a greased ramekin, and bake for 13-15 minutes at 350ºF.
  7. Cool for at least 10 minutes.
  8. To make the glaze, whisk the blueberry puree into powdered sugar until smooth and drizzle-able.
  9. Carefully flip the brownie out of the ramekin, drizzle with glaze, and enjoy!

Notes

*You can use another kind of berry too, although if using one with seeds (blackberries/raspberries) puree VERY well. Or to make it without berries, swap the puree for applesauce.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 477
  • Sugar: 36g
  • Sodium: 326mg
  • Fat: 27g
  • Saturated Fat: 6g
  • Carbohydrates: 62g
  • Fiber: 10g
  • Protein: 11g

Keywords: gluten free, vegan, dairy free, small batch, easy, quick, summer, berries, mug cake, nut free

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S’mores Cookie Cups

· Natalie 14 Comments

Bringing s’mores indoors with these S’mores Cookie Cups – gluten-free “graham” cookie, homemade vegan marshmallow fluff, dark chocolate, torch till toasty!

Kinda on a s’mores EVERYTHING streak right now and I’m not even trying to stop it. Graham-inspired cookie, dark chocolate, and marshmallow – what better flavor trio to have on recipe repeat?

This recipe is another one dreamed up and developed in collaboration with Gina from Healthy Little Vittles. I always love working with this lady because her imagination and talent with a camera just amaze me more with everything she posts. But something BIG has happened since last time we collab-ed. Massive, mind blowing, near life changing if you will…

And that is the invention of her incredible homemade Vegan Marshmallows! I cannot even remember how many times I’ve attempted homemade marshmallows without gelatin, but Gina finally cracked it and they are fluffy and sweet and everything cloud-like you could ask for.

And if you give a girl a homemade vegan marshmallow recipe (FINALLY), she’s gonna turn it into a S’mores Cookie Cup.

This recipe does have a few steps…

  1. Make and bake the “graham” cookie base.
  2. Whip up the marshmallow fluff.
  3. Fill the cooled cups and allow the marshmallow to set.
  4. Top with dark chocolate chunks or chips.
  5. Torch (without burning the cups or yourself).
  6. Or don’t torch, they are delicious un-toasted too.
  7. Turn on this YouTube video to conjure up campfire vibes.
  8. Dig in!
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S’mores Cookie Cups

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 90 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 6 cups 1x
  • Category: cookie
  • Method: baking
  • Cuisine: american
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Description

Bringing s’mores indoors with these S’mores Cookie Cups – gluten-free “graham” cookie, homemade vegan marshmallow fluff, dark chocolate, torch till toasty!

Ingredients

Scale

“Graham” Cookie Cups

  • 2 cups (180g) granola
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 1/2 cup (65g) cassava flour
  • 1/2 cup (120g) almond butter
  • 1/2 cup (160g) maple syrup
  • 1 teaspoon vanilla extract

Vegan Marshmallow Fluff

Dark chocolate bar

Kitchen torch/lighter for toasting (optional)

Instructions

  1. Preheat the oven to 350ºF.
  2. In the food processor, grind the granola until fine, then add baking soda, cinnamon, salt, cassava flour and pulse to combine.
  3. Place the “graham” mixture into a medium bowl and then stir in the almond butter, maple syrup and vanilla until you have a cookie dough-like consistency.
  4. Spray a muffin tin with coconut oil, then divide the graham cookie dough equally in the muffin tin and gently press the dough in the cups, making a well in the middle of each with your fingers.
  5. Bake for about 12 minutes at 350ºF. Cool.
  6. Whip the aquafaba with a hand mixer on high to stiff peaks. Set aside.
  7. Combine 1 tablespoon of agar agar powder with 3 tablespoons of water, stir to combine.
  8. In a small saucepan over high heat, bring the tapioca syrup to a boil. Add the agar mixture, a pinch of salt, and the vanilla extract to the pan. Whisk continuously until the syrup comes to a rapid boil. Remove from heat.
  9. Immediately, pour the syrup mixture into the whipped aquafaba while you are beating the aquafaba on low speed to make a marshmallow fluff.
  10. Pour the marshmallow fluff generously into each cookie cup and set it aside to firm up for 30-45 minutes.
  11. Top each cup with chocolate chunks (or chips work too).
  12. Use a blow torch or broil for a few minutes in the oven to toast (optional, they are delicious un-toasted too) and enjoy!

Nutrition

  • Serving Size: 1 cup
  • Calories: 494
  • Sugar: 27g
  • Sodium: 335mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Carbohydrates: 73g
  • Fiber: 6g
  • Protein: 8g

Keywords: gluten free, summer, dessert, chocolate, marshmallow, aquafaba, fluff, vegan, granola, gluten-free

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Crispy Almond Flour Waffles

· Natalie 11 Comments

Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!

So the real question: Is this a stack of ice cream for breakfast or a stack of waffles for dessert?

I know that may seem like a lot of ice cream for a breakfast post, but stick with me because a) the ice cream is optional and b) these waffles are my new favorite and pure crispy/fluffy/golden magnificence. Egg-free waffles made with almond flour are something I’ve been dreaming of for a while, and I finally found the perfect combination of ingredients.

One bowl, 8 ingredients, 10 minutes to make, and incredibly customizable with chocolate chips or berries or whatever you love throwing in your waffle batter. Personally I prefer to keep the batter plain jane and go wild with toppings. But you do you.

I made mine small for ice cream sandwiching purposes, but they bake up just as well full size you will just get a couple less from the batch.

Like I said, ice cream = optional. But if you think a waffle sweetly soaked in maple syrup is delicious, lemme just tell you a waffle sweetly soaked in melted chocolate ice cream…just sayin.

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Crispy Almond Flour Waffles

★★★★ 3.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 waffles 1x
  • Category: breakfast
  • Cuisine: american
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Description

Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!

Ingredients

Scale

Instructions

  1. Whisk together the almond flour, tapioca flour, baking powder, and cinnamon until no lumps remain.
  2. Add the almond milk, maple syrup, and vanilla. Whisk to combined.
  3. Scoop batter onto a preheated and greased waffle iron, and cook until golden and crispy (makes 8 small waffles, 3-4 tbsp batter per).
  4. Add toppings of choice, and eat!

Nutrition

  • Serving Size: 2 waffles
  • Calories: 303
  • Sugar: 7g
  • Sodium: 99mg
  • Fat: 6g
  • Saturated Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 5g

Keywords: gluten free, grain free, brunch, breakfast, easy, almond flour, healthy

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S’mores Bars

· Natalie 13 Comments

Bring the messy summer sweeteness of s’mores inside with these vegan S’mores Bars featuring a “graham cracker” crust, chocolate chips, and marshmallows!

S'mores Bars (vegan + gluten-free)

Nothing can beat real deal outdoor s’mores complimented with the smoky scent of burning firewood on a summer’s night. But. We got the next best thing right here, friends.

S'mores Bars (vegan + gluten-free)

How to Make S’mores Bars

These vegan gluten-free S’mores Bars are indoor oven s’mores at their easy messy best. I promise no gooey-ness was lost in the transition.

The crust. Instead of sending you in search of gluten-free vegan graham crackers, we are using my favorite sneaky swap: GRANOLA. Grind that stuff up with some flour to bind, cinnamon and vanilla for flavor, a little flour to make it more cookie-like, and you have the perfect “graham cracker” crust.

Chocolate and marshmallows. There really are no rules here. Use dark chocolate or semi sweet. Big chip or chunks. Mini marshmallows or chop up the big guys (vegan versions exist for both!). And never be afraid to add more than the recipe calls for.

S'mores Bars (vegan + gluten-free)

How to Eat S’mores Bars

So the basic process is: bake the crust. Cool briefly. Add the chips and marshmallows. Bake again briefly. Broil to toasty marshmallow magnificence.

I am warning you now that these bars really are most manageable if you let them cool before slicing and eating. The perfectly toasted marshmallows will call to scream at you to SLICE THEM ALREADY. But try to resist for like 30 minutes and they will slice less stickily and hold together much better. Don’t worry there will still be plenty of finger licking opportunities. There is no clean and graceful way to consume them.

S'mores Bars (vegan + gluten-free)
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S’mores Bars

★★★★ 3.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

Bring the messy summer sweeteness of s’mores inside with these vegan S’mores Bars featuring a “graham cracker” crust, chocolate chips, and marshmallows!

Ingredients

Scale
  • 2 cups (200g) granola*
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/4 cup (30g) cassava flour (or all purpose would work)
  • 1/3 cup (85g) almond butter (or any nut/seed butter)
  • 1/3 cup (105g) maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (140g) chocolate chips
  • 2 cups (90g) mini marshmallows

Instructions

  1. Preheat the oven to 350ºF.
  2. Grind the granola in a food processor to fine crumbs.
  3. Add flour, baking powder, cinnamon, vanilla, almond butter, and salt.
  4. Stream in the maple syrup while the food processor is running to form a sticky dough.
  5. Press into a 8×8″ baking dish lined with parchment paper and bake for 15 minutes at 350ºF.
  6. Cool for 10 minutes.
  7. Top with the chocolate chips and mini marshmallows, spreading evenly to cover.
  8. Bake for an additional 10 minutes, then broil for 3-4 minutes until the marshmallows are golden brown.
  9. Cool 30 minutes before slicing into squares.

Notes

*I love this one and this one, but any plain variety will work. Or you could use homemade!

Nutrition

  • Serving Size: 1 bar
  • Calories: 343
  • Sugar: 24g
  • Sodium: 207mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 43g
  • Fiber: 6g
  • Protein: 6g

Keywords: summer, bars, baking, dessert, chocolate, marshmallows, gluten free, grain free, easy

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