Hi everyone! Wow, thank you so much for being here and reading my first blog post! I never imagined myself writing that since I might be one of the most technologically challenged people to walk this earth. And I'm not just saying that to fish out a compliment. it actually took me two days just to figure out how to write this post... But I made it this far, right?
Anyways, I am so incredibly excited to finally have a venue to share my thoughts, recipes, and pictures so that I don't have to bombard everyones Instagram feed anymore. As of right now, I am a senior college student at Point Loma Nazarene University graduating with a degree in Food Service Management. Because I do not feel particularly lead to manage a food service operation (at this time at least), instead, I think this is a great place to start; at my passion for baking and recipe making. I guess life's too short not to blow off your homework and start a food blog. Yep, I'm gonna go with that. And that was my little inspirational paragraph to all my fellow 20-something-year-olds out there who, like me, are still trying to figure out this whole life thing.
but we are here for food! I'll focus now. I'll start out with the fact that this recipe was kind of a pain in the ass to create. The first try was a soggy mess, the second try was ehh and by the third try I was pre-temper tantrum. Becasue that is a real thing in the kitchen, trust me. But it was all worth it. Long story short, you can all now enjoy making this recipe without almost pulling your hair out, like I did. I'm going to blame it on the fact that it's vegan. Baking is a form of chemistry so when you start swapping out eggs and milk for flax seed and coconut juice, honestly, shit just gets weird sometimes. But it worked and its delicious! So moving on.
Sometimes I do get discouraged by vegan recipes, as the ingredient list can look a bit intimidating, and expensive (and like a trip to Whole Foods that I don't have time for). So! I tried to create this recipe with everything I had on hand with ingredients that are easy to find in any grocery store and don't break the bank. Wait, can we just clarify something? I do love Whole Foods. But I'm not driving all the way to La Jolla during rush hour for one bloody recipe. Okay, that feels better.
So anyways, this is a perfect treat, dessert for a party, or snack to pack in your lunch throughout the week for vegans and non-vegans alike, I promise. I'm not a vegan, but this loaf cake has amazing texture (it better after 4 tries), and really great flavor, and honestly it really isn't bad for you. I hope you guys give it a go and let me know how you get on with it. Thank you so much for reading!
- 1 cup coconut sugar (normal sugar is fine)
- 2 cups whole wheat flour
- 2 teaspoons of baking powder
- 2 cups coconut milk (or any plant-based milk)
- 2 flax eggs (1 flax egg= 1 tablespoon flax/2 tablespoons of water)
- 1/2 cup liquified coconut oil
- 1/2 cup shredded coconut
- 1/2 cup chopped strawberries
- 1/2 cup strawberries
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees Fahrenheit.
- Oil a 10 inch loaf pan with a bit of coconut oil and dust with extra whole wheat flour.
- Make 2 flax eggs. Whisk together flax and water thoroughly and let sit in the refrigerator until jello-like. About 15 minuets.
- While waiting for the flax egg, combine coconut sugar, whole wheat flour, baking powder and shredded coconut in a bowl. Whisk together until well combined.
- In a separate bowl, combine coconut milk, flax eggs, and coconut oil with a whisk until well combined.
- Add wet ingredients into the bowl of dry ingredients and mix together until just incorporated. Don't over stir the batter, as you don't want to overwork the gluten in the flour. This will make the cake tough.
- Fold Chopped strawberries into the batter. Pour batter into loaf tin.
- Bake loaf in oven for about 30 - 40 minuets or until a toothpick comes out clean. Note: Every oven is a little different, so just keep an eye on it.
- While the loaf is cooking, prepare glaze.
- Put strawberries into a food processor and blend until smooth. Pour mixture through a strainer to remove seeds.
- Sift powdered sugar and add too strawberry puree. Whisk until well combined.
- Take Loaf out of the oven and allow to cool on a baking rack for 15-20 minuets before removing and adding glaze. Note: if you plan to use this recipe throughout the week, adding the glaze now will make it soggy later on in the week.
- Add strawberry glaze and more shredded coconut on top if desired. Enjoy!