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vegan, gluten-free, cakes & breads, sweet · August 11, 2015

Vegan Lime Loaf Cake

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Vegan Lime Loaf Cake - FeastingonFruit.com

I really wanted to use Key limes in this cake. But have you ever juiced a bunch of Key limes by hand? Did it take you 2 hours? 3? It takes a lot of tiny lime squeezing to make a cake. And honestly, I can’t taste a big difference in the flavor between Key limes and Persian limes. I mostly just wanted to use those little limes so I could call it Key Lime Loaf Cake. But practicality won.

Vegan Lime Loaf Cake - FeastingonFruit.comVegan Lime Loaf Cake - FeastingonFruit.com

Regular (Persian) limes are also seedless. Bonus points for juicing practicality! And it’s not because they are some genetically modified fruity freakazoid. They have been selectively bred to be able to reproduce without seeds through something called grafting, which creates seedless lime clones. Clones just because they are genetically identical, don’t worry it all happens outside on a tree not inside on a petri dish. I really don’t understand how all that works, but I do know that seedless lime clones make for yummy desserts.

Vegan Lime Loaf Cake - FeastingonFruit.com Vegan Lime Loaf Cake - FeastingonFruit.com

The glaze. The glaze is the icing on the cake. Well technically it’s the glaze on the cake, but close enough. It makes it even sweeter. Even moister. Even more sweet to tang balanced. It takes it to the next lime level.

And the icing on the icing on the cake is that it’s all super easy to make! The cake is just a blend, mix, and bake away. 5 minutes of prep time. 50 minutes of waiting. Slice, bite, bliss. And the glaze is even easier. All it requires is homemade blender-blitzed powdered sugar, a squeeze of lime juice, and a little water to get it to that pourable point.

Vegan Lime Loaf Cake - FeastingonFruit.com

The cake without glaze: yummy. The cake with glaze: AMAZING!

Vegan Lime Loaf Cake - FeastingonFruit.com

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Vegan Lime Loaf Cake

★★★★★ 5 from 6 reviews
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
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Ingredients

Scale
  • CAKE
  • 2 1/4 cups oat flour
  • 1 cup non-dairy milk
  • 2 small ripe bananas (or 1 1/2 large)
  • 2/3 cup organic cane sugar (*see note)
  • 1/4 cup freshly squeezed lime juice
  • 1 tsp lime zest
  • 1 1/2 tbsp baking powder
  • GLAZE
  • 3/4 cup organic cane sugar
  • 1 tbsp lime juice
  • 1/2 – 1 tbsp water

Instructions

  1. FOR THE CAKE: Preheat the oven to 350F.
  2. Blend the banana, non-dairy milk, sugar, lime juice, and lime zest in a blender.
  3. In a large mixing bowl, combine the flour and baking powder.
  4. Add the wet to the dry and mix.
  5. Pour into a 9×5″ loaf pan lined with parchment paper or lightly oiled. Fill it 3/4 of the way.
  6. Bake for 45-50 minutes at 350F until the edges are starting to brown and the center bounces back when touched.
  7. Remove from the oven. Let it cool completely.
  8. FOR THE GLAZE: In a dry blender, blend the sugar on high to create homemade powdered sugar. Here’s a great tutorial.
  9. In a bowl, whisk the powdered sugar and the lime juice together. Add the water 1 teaspoon at a time to achieve desired thickness.
  10. Once the cake is cool, pour on the glaze, top with lime zest, slice, and share! Or if you want the glaze to harden, refrigerate before slicing.

Did you make this recipe?

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Vegan Lime Loaf Cake - FeastingonFruit.com

Have you ever made something with those little key limes?

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In: vegan, gluten-free, cakes & breads, sweet · Tagged: lime, loaf, summer, baked, citrus, glaze

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Comments

  1. Heidi says

    August 11, 2015 at 3:14 pm

    Yumness! I actually have all the ingrediants and will give this ago tonight! I’ve never worked with Key Limes, just the regular ones. Now I’m curious to buy one just to see what it’s like! 🙂

    Reply
    • [email protected] says

      August 11, 2015 at 3:39 pm

      Yippee for not having to go to the store! I hope you enjoy it! Key limes are adorable, but so much more work. I have heard people say to use a garlic press to juice them, but I don’t have one so Persian limes it is 🙂 Thanks Heidi!

      Reply
  2. Rebecca @ Strength and Sunshine says

    August 11, 2015 at 4:03 pm

    Can I take a bath in that glaze? Yea? Okay, I will 😉
    Limey goodness! Did you use a citrus juicer??????????????????

    Reply
    • [email protected] says

      August 11, 2015 at 4:52 pm

      Lol no I forgot my juicer at my apartment!!!!! boo 🙁 But it’s okay I got a hand workout 😉

      Reply
  3. Michelle says

    August 11, 2015 at 4:52 pm

    This looks delicious!
    Can you please make a banana bread? Ive been craving it for about a week now and all the vegan recipes I see call for lots of nuts and almonds and I’ll like to make a fat free one. ?

    Reply
    • [email protected] says

      August 11, 2015 at 4:54 pm

      Nut-free fat-free vegan banana bread, got it! I can do that 🙂 Thank Michelle!

      Reply
    • [email protected] says

      August 14, 2015 at 2:05 am

      I have figured out the banana bread recipe and it is delicious! You are going to love it! I probably won’t post it till next week since I gotta edit pics and all, but if you really need banana bread pronto I would be happy to email it to you 🙂

      Reply
  4. Melissa @ vegan does it says

    August 11, 2015 at 6:24 pm

    Wowzers, this looks super yummy and oh my that glaze looks incredible. Loving the limey goodness! Too bad I’m out of oats/ oat flour 🙁 Need to get some asap!

    Reply
    • [email protected] says

      August 11, 2015 at 6:34 pm

      Whoa I don’t know what I would do if I was out of oats/oat flour, it’s like the basis of my life! haha Or at least my recipes 😉

      Reply
  5. Mandy says

    August 12, 2015 at 3:59 am

    Natalie!!!!! This looks incredible!!!! I’ve been on a lime kick all summer and this looks perfect…especially that glaze. Wow! Haha!! I can’t get over how tiny key limes are – I once tried using them in a tart, but got tired of juicing them. I thought I was the only one who didn’t notice a big difference in taste between the two. I heard that we’re expecting cooler weather this weekend and next week…I know what I’m making! ❤️

    Reply
    • [email protected] says

      August 12, 2015 at 2:22 pm

      Thank you Mandy!!! I wish I had started on a lime kick earlier in the summer because this totally reminded me how much I love lime things! Key limes are SO tiny, like the size of kumquats! And there’s a reason nobody juices kumquats! Or do they? 😀 haha idk But yeah, I’ve had real key lime pie since we live in FL and all, and it really tasted the same as one made with the Persian limes to me! Maybe I have an insensitive palate…or it doesn’t really matter 😉 And woohoo for more baking, that’s one of the things I do actually look forward to with the cooler weather! Can’t wait to see what you make 🙂

      Reply
  6. Sina says

    August 12, 2015 at 10:42 am

    Wow! This looks so incredibly good, Natalie! You always come up with such amazing recipes!! <3

    Reply
    • [email protected] says

      August 12, 2015 at 2:23 pm

      You’re so sweet Sina! Thank you <3

      Reply
  7. Kat from curlsnchard.com says

    August 12, 2015 at 2:46 pm

    With every new recipe, you surprise me, Natalie! This sounds so refreshing – if a cake can be refreshing 😀 I’ve never put lime into a cake, but I think this has to change now 🙂

    Reply
    • [email protected] says

      August 12, 2015 at 3:04 pm

      Thank you Kat! I think cake can definitely be refreshing! Especially if eaten chilled from the fridge after a savory meal. Then a slice (or 3) of sweet cake is the epitome of refreshing imo 🙂 You should definitely try some lime baking!

      Reply
  8. Cailee says

    August 12, 2015 at 5:00 pm

    WOW! This looks amazing!!! What a delicious recipe!! …and I LOVE your blog!! I love feasting on fruit as well! Being gluten free, dairy free, and soy free, fruit is basically my bestie when it comes to food!! 🙂

    Reply
    • [email protected] says

      August 13, 2015 at 1:48 pm

      You sound just like me when it comes to food! Eating sweet juicy goodness all day, yes please!! Thank you Cailee for you sweet words, and I’m so glad you like the blog 🙂

      Reply
  9. Jenn says

    August 12, 2015 at 6:43 pm

    Loving everything about this! I absolutely LOVE lime and this bread looks divine! Must try!

    Reply
    • [email protected] says

      August 12, 2015 at 8:02 pm

      Thanks Jenn! I love lemon cake too, but the lime was delicious <3

      Reply
  10. Ceara @ Ceara's Kitchen says

    August 12, 2015 at 7:57 pm

    This honestly looks SO darn delicious!! I love limes and this cake has me DROOLING! And that glaze on top – YUMMMMM!!!! So loving this loaf!!

    ★★★★★

    Reply
    • [email protected] says

      August 12, 2015 at 8:03 pm

      Thank you Ceara! The glaze totally made it! I want to glaze every muffin and loaf and cookie now 😀

      Reply
  11. Harriet Emily says

    August 13, 2015 at 9:32 am

    Wow Natalie!!! This is such an amazing creation!!!! I love making loaf cakes at home, and the lime flavours in this sound so delicious and refreshing too! The glaze looks incredible. I wish I could grab a slice of this out of my computer screen right now!

    ★★★★★

    Reply
    • [email protected] says

      August 13, 2015 at 1:59 pm

      Loaf cakes and muffins, those are the two things I make most often because they are just so easy and customizable! I though of doing lime pie, but loaf cake is more unexpected ya know! The glaze is my fave, I wish I could electronically send you a slice too 🙂

      Reply
  12. Bianca @ ElephantasticVegan says

    August 13, 2015 at 11:26 pm

    OH MY! Love, love, love it! That’s totally the cake for me. Is it weird that I was wondering the same about seedless limes just a few days ago? I wanted to plant one but .. well. no seeds. 😀 I love just putting seeds into the soil, forgetting about it and then wondering what the new plant was that’s growing. My boyfriend always does his judgy face when I put seeds into the soil..because that’s how I ended up with 10 avocado “trees”. Hahaha. how did I get to this topic.. I just wanted to say I love the cake and the glaze looks delicious! 😀 Beautiful photos, Natalie!

    Reply
    • [email protected] says

      August 14, 2015 at 12:50 am

      10 avocado “trees”!?! Did you just plant avocado pits? That is awesome…well a little much, but still awesome 😀 I always mean to plant seeds randomly, but forget. I do have a date palm sprouting and it’s doing pretty well…well it has one big leaf anyways. But yeah limes would be kinda impossible unless you buy the seeds…or buy key limes which do have seeds, but I’m not sure if you can get them there. What other things have you had success with?

      Reply
      • Bianca @ ElephantasticVegan says

        August 14, 2015 at 9:38 am

        Yeah my avocado “trees” are about half as tall as me and are about 3 years old now. (I think it takes them about 7 years to even have the possibility of producing fruits – so still a way to go.. 😀 ). I don’t have containers large enough for them (I have them on the balcony and during the winter in the apartment) so they have now reached a growing stop. I simply put the avocado pits in the soil.. that’s all! I tried the water-toothpick method as well but I haven’t seen any faster growing so I simply put them in the soil. I hate it when I have to throw out avocado pits because I don’t have the space anymore to plant them 😀
        A date palm is pretty cool as well! I love it when it sprouts 🙂 I think key limes are the only ones we have around here, if I’m not mistaken. I have them around pretty much constantly for drinks or summery meals with cilantro (I love the lime & cilantro combo). But the seeds are so small, I wouldn’t have thought that these are real, working ones. I will definitely try planting them – nothing is lost when I try.
        I do have a mango plant (which I’m very proud of, however it’s not really big and haven’t produced anything more than a single or two leaves). On a less exotic note I’ve had sprouting pumpkins and melon plants however never fruits – but I love to try at least. The problem is that we have cold, rainy weather most of year and it’s really hard to plant anything exotic because winter is here faster than I can look and then I have to put the plants in the apartment and that’s usually where they die. But the avocado trees have survived 2 winters already and the mango plant 1 or two 😀

        Reply
        • [email protected] says

          August 14, 2015 at 3:13 pm

          Any plant that makes it to 3 years from seed is doing really well in my opinion! I can just imagine your apartment in the winter full of little mini trees 😀 haha Makes me wish I lived on a lot of land and I could just plant those pits all over the place and see what happens. I may have to take advantage of my parent’s backyard while I’m home for a bit and plant a bunch of stuff 😉 The key lime seeds are super tiny, but it’s worth a shot! Although I’m not sure how anything citrus will do with your weather :/ But if you have a mango plant that has survived then that could be a good sign since they are usually tropical too! Apartment life makes it tough, keeping things alive in pots is always harder than just letting nature and rain take over. But then I suppose animals steal all your fruits like what keeps happening with my blueberry plants. But oh well, I can buy blueberries, the squirrels can’t 🙂 Pumpkins and melons would be awesome! Plus they have so many seeds per fruit that that has to increase my chances of success right 😉 lol Thanks for sharing, you have me totally inspired to start planting every seed I come across!

          Reply
          • Bianca @ ElephantasticVegan says

            August 14, 2015 at 3:39 pm

            Having real avocado plants with growing fruits on them is like my biggest life goal ever 😀 Oh how I wish I’d have some plantable land too 🙂 I’ve been spending 2 weeks in the summer at my parents’ house (cat-sitting) and now my mom has an avocado pit in the water that is soon sprouting (hopefully). I’m just terrible in throwing seeds and pits out. Oh I totally forgot I planted a lemon seed about 2 years ago, it sprouted and grew a few inches high – then it died. But I’ll definitely give it another try with the limes. A little lime tree would be amazing! Gardening on the 4th floor definitely has its disadvantages but you’re totally right about the animals! I hear from people all the time that the snails ate all their salads – at least I don’t have to worry about that. Hahaha that’s so cute that squirrels are stealing your blueberries – I imagine them being super sneaky about it. I’m saving most of the seeds from bell peppers, tomatoes and chilis as well. They are very easy to grow – I’m actually growing tomatoes and chilis right now from the seeds that I’ve saved over the last years. But those are not so exotic 😀 Definitely try to plant something! The world needs more plants 🙂

  13. carol says

    August 19, 2015 at 6:23 am

    Hi, thanks for the lovely recipe. Could you please tell me how many cups of sugar is required as the amount is not clear on my computer. Thanks!

    Reply
    • [email protected] says

      August 19, 2015 at 2:30 pm

      Hmm that’s weird, sorry about that Carol! It is two-thirds cup of cane sugar.

      Reply
      • Carol says

        August 19, 2015 at 6:16 pm

        Thanks Natalie, can’t wait to make it ?

        Reply
  14. Audrey @ Unconventional Baker says

    August 21, 2015 at 3:51 am

    You just totally had me rolling on juicing those key limes! 😀 I hear ya… I love throwing them whole into a blender for smoothies, but juicing them is a practice in patience 😉

    This loaf looks amazing by the way. Most especially that saucy glaze — it looks soooooo good! 😛

    Reply
    • [email protected] says

      August 21, 2015 at 4:05 am

      Patience! That’s what I’m missing 😉 haha I love just skipping the juicing thing altogether and blending the whole thing! I do that with lemons too, although sometimes a seed slips in and then it’s like the terrible date-pit-in-the-blender scenario again :p Thanks Audrey 🙂

      Reply
  15. Lucie says

    August 29, 2015 at 10:35 pm

    YUM! I haven’t made a citrusy bread in ages; t’s about time I give a go again 🙂 looks epic as always! Thanks so much fr linking to my healthy powdered sugar post! <3 <3 <3

    ★★★★★

    Reply
    • [email protected] says

      August 30, 2015 at 1:13 am

      Thanks Lucie! I’m so glad you created that post, it’s an easy way to show people how to make their own powdered sugar without having to write it all out 🙂

      Reply
  16. Vera says

    January 30, 2016 at 10:01 am

    That looks incredibly delicious! Does the cake taste like banana? Or is the lime so strong that it overpowers it? Even though I absolutely love eating bananas I don’t really enjoy eating banana cakes/muffins/pies/bread. Thanks a lot! xx

    Reply
    • [email protected] says

      January 30, 2016 at 5:43 pm

      It doesn’t taste at all like banana to me, but I’m pretty used to banana in baked goods so I’m probably not the best judge of that. The lime flavor is quite strong, especially if you make the glaze, but if you really dislike bananas in baked goods then you might still be able to sense it.

      Reply
  17. Ava says

    July 3, 2016 at 10:43 am

    Just made this and it’s super delicious!
    Definitely gonna make this again 🙂

    ★★★★★

    Reply
    • Natalie says

      July 3, 2016 at 9:20 pm

      Yay!! Perfect time of year–something lime-y sounds very good right now 🙂 I’m so happy you enjoyed it!

      Reply
  18. Sabine says

    July 9, 2016 at 8:02 am

    Hi,

    did anybody try this with lemon juice? We do not have limes at the moment. 🙁

    Thanks,
    Sabine

    Reply
    • Natalie says

      July 9, 2016 at 4:03 pm

      Lemon will work just fine! Sounds delicious to me 🙂

      Reply
      • Sabine says

        July 9, 2016 at 5:06 pm

        Great. I will give it a try. 🙂

        Reply
  19. Georgina says

    August 9, 2016 at 8:26 am

    Hi! Just wondering can I use dates instead of sugar? And I love all your recipes btw <3

    Reply
    • Natalie says

      August 9, 2016 at 3:45 pm

      Hi Georgina! I think in this recipe adding dates when it already has bananas would make it too moist and therefore not cook through completely. You could try swapping out the bananas for about 1 cup date paste and leaving out the sugar, but as I haven’t tried it I cannot make any guarantees. Good luck!

      Reply
      • Georgina says

        August 10, 2016 at 12:20 pm

        Thank you so much! I’ll give it a try 🙂

        Reply
  20. Jan says

    October 23, 2016 at 8:58 pm

    I used unrefined sugar and the cake was wet inside. I will try the original recipe for the light texture that’s in your pictures

    Reply
    • Natalie says

      October 23, 2016 at 9:09 pm

      Hi Jan! Oh I’m so sorry it didn’t turn out well. It could be the sugar difference although not likely. It was probably just a disparity in oven temps, they are rarely accurate and can vary quite a lot. You can try baking it a lower temp (like 325) for longer to allow the middle time to cook through, and test it before you take it out be pressing in the center and if it feels at all mushy leave it for another 5 minutes or so until it bounces back. I hope that helps!

      Reply
  21. aradia says

    July 11, 2017 at 5:14 pm

    I made this with lemon instead and between 4 of us there was no more cake by the end of the night!! YUMM

    ★★★★★

    Reply
    • Natalie says

      July 12, 2017 at 10:19 am

      Ha love it!! That is the sign of a recipe success for sure, thanks for the feedback Aradia 🙂

      Reply
  22. Elle Sheppard says

    October 12, 2017 at 4:31 am

    Hi there, looks like a great recipe! Will ground oats work as oat flour? and do you think this cake freezes ok?
    thanks, Elle

    Reply
    • Natalie says

      October 12, 2017 at 8:46 am

      Hi Elle! Yes ground oats will work. And I haven’t tried freezing this one, it should be fine but may be a bit drier after defrosting as most bake goods are especially oil free ones. Hope it goes well

      Reply
  23. Cynthia Lin says

    April 2, 2018 at 2:57 pm

    Hi Natalie. In the recipe, you side (*see note) for the cane sugar, but there wasn’t any note on the bottom of the recipe?

    Reply
    • Natalie says

      April 2, 2018 at 4:21 pm

      Oh my bad! I’ve switched recipe plugins so many times since this one it must’ve gotten lost somewhere along the way. All it said was you can sub with coconut sugar but the color will be much darker and less light/citrusy 🙂

      Reply
  24. Jodi says

    April 17, 2022 at 1:08 am

    I made this today to bring for Easter. I used Key Limes. It took about 12 to get all the lime juice needed for both cake & glaze. For the glaze, I used all lime juice, no water! I must say with the dense texture not so much cake like, this recipe would be great as muffins!
    Hope everyone enjoys this Vegan Lime Loaf Cake tomorrow, or more for me..what a shame lol

    ★★★★★

    Reply
    • Natalie says

      April 18, 2022 at 3:02 pm

      I am so happy you tried it Jodi, I bet the key lime flavor made it extra yummy. Appreciate your feedback and happy (belated) easter!

      Reply
  25. Brandy says

    May 10, 2022 at 6:42 am

    What is the note about the sugar? In the ingredient list there is an asterisk and “see note” but I don’t see a note.

    Reply
    • Natalie says

      May 10, 2022 at 9:22 am

      This recipe is from 7+ years ago and idk when that note got lost so I’m not positive, but I’m guessing it probably said you can use coconut sugar but the cake will come out darker in color!

      Reply

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Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

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-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

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