Hey guys! Today I’m sharing the fastest little instant cake you have ever seen! It’s not only quick to make but tastes super delicious too!
We don’t always have time to be baking in the kitchen so this recipe helps for those times you need something fast! This time saving little cake is whipped up in literally no time at all! If a craving hits you do you really want to start a long process of baking a treat?Not me on most days! I can easily make this treat and be satisfied in minutes!
The recipe is also healthy and still keeps my wellness goals in mind still. I use healthy ingredients that are easy to find in pretty much anyone’s home. I love using staple ingredients because it just makes life easier. I always try creating recipes that use easy to source items that are regular everyday home pantry ingredients.
Carrots are loaded with nutritional value and they taste great! They have vitamin A (from beta Carotene), Vitamin K, Fiber, Biotin, Potassium, Vitamin B6 as well as many other nutritional benefits. Carrots are great for the skin and hair, boosts immune system, facilitates digestion and is most widely known for improving eye health. They also contain other minerals such as iron, manganese and copper. I feel great about enjoying this dessert because carrots are such power houses of nutrition!
If you wanted to jazz the carrot cake a little and extra calories are no issue then you can also add frosting on top. A yummy maple icing / frosting would work amazing on this recipe. You can add icing sugar in a small bowl with some pure maple syrup. Whisk it and add a tiny amount of plant based milk until you get a nice consistency. This will add such a nice decadent addition! If you make this dessert for a guest I would go with this added option. It will look pretty too! I would also add a sprinkle of cinnamon on top of the icing / frosting for an even prettier presentation.
I know some of you like watching a video version of the recipes so I will add my YouTube recipe video below. Thank you for the support on the channel as well. If you haven’t already Subscribed to the channel then please consider doing so for more healthy recipes!
I love having a comforting cozy warm dessert from time to time. This harsh Canadian winter is becoming too much for me. We have been hitting record cold temperatures this week. It’s just bitterly cold and depressing in general. The warming spices in this cake are a lovely treat and help tremendously. I’m really enjoying a good snuggly blanket and this warm cozy carrot cake lately. It’s becoming our go to recipe!
Instant Microwave Carrot Cake
Dry Ingredients:
1 cup Brown Rice Flour
1 tsp. Baking Powder
Wet Ingredients:
1 cup Plant Based Milk of choice
2 Tbsp. Apple Sauce
5 Tbsp. Shredded Carrot
Dash of Vanilla Extract
Spices:
Sprinkle of Cinnamon
Sprinkle of Nutmeg
Kitchen Gadgets you will need:
1 medium sized bowl
1 mixing spoon
1 small microwave safe baking dish or large wide mug
Grater (for the carrot)
* You can also add Pumpkin Pie Spice as the seasoning for this recipe *
Method:
1. Add all ingredients to a bowl and combine well.
2. Transfer to small Microwave safe baking dish or large wide Mug.
3. Place in the microwave for approximately 3 minutes & 30 seconds. Check on it at the 3 minute mark to see if you need the extra 30 seconds. Keep a close eye on the cake during the whole baking process.
4. Allow to cool off a bit because it will be very hot! You also want the cake to set nicely before digging in.
I wanted to share a very easy and healthy cookie recipe with you all today! It’s super easy to make and it can be all done in one bowl! You don’t need loads of supplies and ingredients to make these tasty cookies. Anyone can whip these up! In fact my 5 year old loves to help me make them. It’s definitely an children friendly recipe.
I love having healthy go to snacks available for my family, like these cookies. Everyone is always busy but it’s super easy to pack up these cookies and hit the road. I find packing healthy cookies and treats will save me from purchasing unhealthy goodies throughout the day. If hunger strikes I like having something with me in the car or my backpack to eat. Cookies like this that are filled with real ingredients, offer nourishment and you will be that much more likely to get to your next meal. You don’t want to be starving by the time your next meal comes. Snacks like this help tremendously for me personally.
You can use any type of flour you have on hand for this recipe. I will only say that you might need to add a little more milk to the batter if necessary. If you find that it’s too dry then add a little milk slowly to the bowl and combine well. My favourite flour to use is spelt flour when I make these cookies but I also use other types when needed. It will still taste good regardless of what you decide to use. I like creating recipes that allow flexibility because everyone has to work with what they have available to them. Due to the pandemic I know many places are experiencing food shortages. Grocery stores aren’t getting their full deliveries on products. We just have to work with what is currently available to us.
Fluffy Jam Filled Cookies
Dry Ingredients:
⁃ 2 cups Spelt Flour
⁃ 1/3 cup sugar
⁃ Sprinkle of salt
⁃ 1 tsp. Baking Powder
Wet Ingredients:
⁃ 1/3 cup Unsweetened Apple Sauce
⁃ 1 tsp. Pure Vanilla extract
⁃ 1/3 – 1/2cup Plant based Milk
⁃ 1/3 cup Jam ( l used Crab Apple Jam)
Method:
1. Preheat oven to 350 F.
2. Combine all the dry ingredients in a large bowl.
3. Next combine all the wet ingredients in a medium sized bowl.
4. Add the wet ingredients into the dry and combine well.
5. Place the dough on a lined baking pan. I do golf sized balls and place an indentation in each using a small teaspoon.
6. Add a little of the jam inside each cookie.
7. Bake at 350 F for 12-14minutes.
Note: You can use one bowl to make this recipe too! Add all the dry ingredients and then toss in the wet ingredients. I add 1/3 cup of milk first and depending on the type of flour I’m using. I will go ahead and add more milk if needed.
Enjoy! 💚
I will insert my video version of this quick and easy recipe in this post. Many people find it helpful to watch them. If you haven’t already Subscribed to my channel on YouTube then please consider doing so now. I have loads of easy to make healthy recipes on there! Thanks for the support!
Hi everyone! Hope all is well with you all. It’s still quite cold and damp in my neck of the woods. The rain and dampness has made me crave comforting baked goods so I’ve been revamping my banana bread. It’s just a cold, cold Spring!
I’ve enjoyed baking and creating lots of cozy meals lately. It’s all about the comfort meals this time of year. I have so many recipes to share with you all this year and I’m hoping to get them posted soon. I’ve been recipe testing and trying my best to create healthy versions of my favourite meals. Many of them have been a huge success but a few still need to be tweaked a tad.
I’ve recreated my original banana bread and made it as healthy as possible without sacrificing the taste of this epic treat. I’m so very happy with the result! This is the most often made treat at my house. It’s easy to make, includes staple ingredients that pretty much everyone has on hand and it’s guilt free. It’s healthy and delicious! No need to have any guilt about indulging in this banana bread. You’re fueling your body with nutritious ingredients instead of the typical store bought version that’s full of sugar and fat.
I also love using this recipe for mini muffins and mini loafs. Just bake them for a shorter period of time. I love how versatile this recipe is.
I really tried to break this recipe down to minimal ingredients so that everyone can feel like they can make it easily. It doesn’t matter what your skill level is in the kitchen either. This recipe is so easy that anyone can make it, and end up with a perfect snack. I also like to create meals that children can make as well. My son is usually my assistant in the kitchen. I want him to learn the importance of making home cooked meals and desserts. My recipes are easy enough for him to help me with and learn some skills. If you have little ones too, then you can definitely make this recipe with them!
My recipe is less calorie rich than my original version. I decided to eliminate the nuts and oil to save on calories. I realized that they were honestly unnecessary ingredients in the recipe. Any type of oil is still refined and not healthy by any means. It provides no nutritional benefits and makes baked goods very calorie rich. I know the hype right now is eat all the fat you can because it’s said to be healthy for us in our diet. The reality is, it’s not. Yes we need some fat in our diet but it really should be from the whole food source such a yummy avocado.
I will add my video version of this recipe below. I know a lot of you enjoy watching the recipe video on my YouTube channel. Thank you for the continued support on my channel. I really appreciate it. If you haven’t already Subscribed to my channel then please consider doing so if you enjoy health and wellness videos. I make healthy yet satisfying meals on my channel and provide wellness tips as well.
Ok so let’s get to the good part …
Here is probably one of my most favourite recipes that I’ve ever created! I hope you enjoy it as much as we do!
Healthy Guilt Free Banana Bread
Dry Ingredients:
2 cups of oat flour
1 cup of oats
1 teaspoon of baking powder
1/4 cup hemp hearts (optional)
2 Tbsp. Ground Flax
Optional : 1/4 – 1/3 cup Vegan Chocolate chips/chocolate chunks or cacao nibs
Wet Ingredients:
6 Tbsp. Warm Water
1 teaspoon pure vanilla extract
1/2 of a cup of plant-based milk
3 regular sized spotty bananas, mashed
1/3 of a cup of sugar. I use coconut sugar, brown sugar, or maple sugar.
* Preheat oven to 350 F *
Method:
1. In a large bowl place 2 cups of oat flour and 1 cup of oats. Next add in 1 teaspoon of baking powder and 1/3 cup sugar of choice. Combine well. Toss in the 1/4 cup of hemp hearts if you are using them in your banana loaf.
2. Add 2 tablespoons of flax meal to a small bowl with 6 tablespoons of warm water. Mix well and allow to thicken up
3. In another large bowl mash three spotty bananas well. Add in 1 teaspoon of pure vanilla extract and the 1/2 cup of plant-based milk. Mix well.
4. Add the flax egg into the wet ingredients. I use a fork to mix it well.
5. Next add the wet ingredients into the dry and combine everything very well.
6. Transfer your batter into your baking dishes or loaf pans. Bake at 350° for approximately 40 to 50 minutes.
ENJOY! 💛
Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!
Happy Saturday! Fall has arrived and the weather is quickly changing in my neck of the woods. The air is crisp and it’s officially cozy warm sweater weather! The evening gets pretty darn chilly now too. I get inspiration this time of year and then I try creating some healthy seasonal recipe options. I’m all about trying to create healthy treats at home instead of buying store bought goods whenever possible.
I really like to try new recipes and creating healthy versions of some of our favourite meals. I still want to enjoy a sweet treat every once in a while but I still want to stay within my wellness goals.
The holiday season is upon us and Thanksgiving is around the corner. It’s my favourite time of year because it’s a time to reflect on all the blessings we have in our lives. I feel so grateful for the life I have created! I also love the warm and cozy dishes that come along with the fall/autumn season too. I will be making my Pineapple Upside-Down Cake this year for my family celebration. It’s comforting and delicious. It’s always a hit every time I make it!
Today I’m sharing my super yummy and easy to make Pineapple Upside-Down Cake recipe with you all. I love creating healthy versions of some classic recipes. I wanted to feel good about bringing this dessert to a family get together because it’s healthy and very delicious at the same time. I want my family to enjoy a sweet treat without loading them full of unhealthy and unpronounceable ingredients.
In order to sweeten the cake you can use a variety of options. I like using Date or Coconut sugar the best. If I can’t find it at the store I will buy whatever options are available to me. I sometimes have to buy cane sugar because nothing else is available. I just recommend you trying the best you can to find the healthiest options. Everything can’t always be perfect in life and we just have to accept that and not feel guilt around it. I also remind people that although we might personally enjoy treats with little or no sugar in it other people maynot. If you decide to share baked goods with others then please add the recommended amount of sugar. I feel like compared to other recipes or store bought cakes I’ve already cut down on the sugar considerably. You want other people to really enjoy it fully! When spending time with friends and family I always try and restrict a little less in order for everyone to enjoy the meal to the fullest. Time together building memories and truly enjoying the food is most important.
I also wanted to create a recipe that included easy to find ingredients as always. You guys know I’m all about keeping things fuss free! I wanted everyone to be able to find everything they needed at any local grocery store or market. Things like canned pineapple is pretty cheap to buy and works perfectly! Fresh pineapple can sometimes be quite costly depending on where you live. I didn’t want the cost of the cake to be too high overall so I stuck with staple pantry ingredients. We don’t need to break the bank in order to create a homemade treat! A simple, homemade, healthy and comforting cake was my goal. I hope you enjoy it as much as my family and I do!
PINEAPPLE UPSIDE-DOWN CAKE
Topping Ingredients:
⁃ 1/4 cup apple sauce
⁃ 1/3 cup Brown sugar or Maple Sugar
⁃ Pineapple slices
Ingredients:
⁃ 1/2 cup Soy Milk + 2 Tbsp.
⁃ 1 tsp. Apple Cider Vinegar
⁃ 1/4 pineapple juice
⁃ 1/2 cup apple sauce
⁃ 1 tsp. Pure Vanilla extract
⁃ 1/3 – 1/2 cup sugar of choice (I use coconut or date sugar most of the time)
⁃ 1 1/2 cups flour of choice (I use brown rice or oat flour)
⁃ 1 1/2 tsp. Baking powder
⁃ 1 flax egg = 1 Tbsp. Flax meal & 3 Tbsp. Water. Combine, set aside and allow to thicken.
Method:
1. Preheat oven to 350°F
2. Make the topping and add to the bottom of a 9 inch round baking pan. Arrange pineapple slices around the pan as well.
3. Next you’re going to make your flax egg. Add 1 tablespoon of flaxseed meal into a small bowl and 3 tablespoons of warm water. Combine well and set aside to thicken up.
4. Next add the milk,apple cider, pure vanilla extract, sugar and applesauce. Mix well.
5. Next add the flax egg to the wet ingredients and combine it well.
6. Now in a large bowl combine all your dry ingredients be sure to mix it well.
7. Transfer all the dry ingredients into the wet ingredients and combine all the ingredients.
8. Pour over the pineapple rings in the pan evenly distribute the batter out.
9. Bake for 35 to 40 minutes in a 350°F oven.
10. Once it’s baked allowed to completely cool before transferring to a plate or serving dish. Once it’s cooled you can place a plate on top of the pan and flip it over. The cake should slide out easily if you have a nonstick pan if not you may have to pre-oil your pan in order to ensure the cake can be removed easily.
Enjoy! 💚
I will include the video version of this yummy cake! If you haven’t already Subscribed to my YouTube channel then please consider doing so now. That way you don’t miss any upcoming cozy & comforting recipes upcoming! Thank you for the support and love on the channel!
~Vegan Mommy Dee~ 
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