Monika’s coconut rum banana cake!

Here’s Monika’s recipe for the coconut rum banana tea cake from our brunch and canning demo:


Coconut Rum Banana Tea Cake
(click on the title ^^ to view the recipe on her site)
wheat free (but not gluten free)

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The trick to this loaf cake, I believe, is to purée – not mash – the banana. No rustic lumps and bumps for this batter; a smooth slurry makes all the difference. A dark, large grain sugar is preferable for sprinkling on top but not necessary. The demerara this recipe calls for will fill all the nooks and crannies of your batter, giving the top of this bread a nice bit of caramel-y, sugary crunch. A fine grain natural sugar tends to melt along the edges and crisp up down the center of the bread and tastes just as good. I suspect sucanat would be too dry. Lastly, frozen bananas are fantastic in this recipe.

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3 large, overripe bananas
2 cups spelt flour (I use 1 cup each of whole and white spelt)
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
Pinch of fine grain salt
1/4 cup olive oil
1/4 cup plain, unsweetened yogurt
3/4 cup natural cane sugar
1/8 teaspoon apple cider or distilled white vinegar
1 1/2 tablespoon rum (dark or light, your preference)
1/2 cup dried shredded unsweetened coconut
1 tablespoon demerara or turbinado sugar

Preheat the oven to 350F / 180C with a rack in the center. Line a standard-size loaf pan with parchment paper or lightly oil.

In a blender or food processor, purée the bananas and set aside.

In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.

In a large bowl (or the bowl of a stand mixer), beat together the oil, yogurt and sugar until fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.

Scrape the batter into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-60 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.

I suspect this loaf will keep, wrapped well, for a few days; however it never lasts more than 36 hours in our house. I find it best the second day, cut thick, lightly toasted and dotted with homemade vegan banana butter.

Yield: 1 loaf

Prep time: 15 minutes | Cook time: 60 minutes

from WindyCityVegan – reprinted with permission from Monika Soria Caruso


And here’s New York Style Crumb Cake!

Here is the recipe for the New York Style Crumb Cake from yesterday’s brunch. It is from Chloe’s Vegan Desserts by Chloe Coscarelli. This is definitely my new favorite baking book!

Crumb topping:
1 1/4 cups all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup vegan butter, melted

1 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy or almond milk
1/2 cup canola oil
1 teaspoon white or apple-cider vinegar
1 teaspoon pure vanilla extract

To make the crumb topping:
In a medium bowl, combine flour, sugar, brown sugar, cinnamon, and salt. Add the melted vegan butter and toss with 2 forks, as if you were tossing salad, until it appears crumbly. The crumbs should be the size of small peas.

To make the cake: Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the prepared pan with batter and evenly sprinkle with the crumb topping. Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry with a few crumbs clinging to it. Let cool, and EAT!

*for a gluten-free cake , substitute gluten-free all-purpose flour plus 1/2 teaspoon xanthan gum. Bob’s Red Mill Gluten-free All-Purpose flour is a great product. For a gluten-free crumb topping, substitute with gluten-free flour.

Lemon Coconut Bundt Cake

Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
Serves 10
Time: 1 hour and 30 minutes

1-2/3 cups granulated sugar
2/3 cups canola oil
1 (14-oz) can coconut milk
1/4 cup soy milk
1/4 cup lemon juice
3 Tbs finely grated lemon zest
2 tsp pure vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups shredded unsweetened coconut
A few tablespoons confectioners’ sugar for sprinkling (or make a lemon glaze with 1-1/2 cups of confectioners sugar, 1 tsp lemon zest, and 1 Tbsp lemon juice) 

Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut. Pour batter into the Bundt pan. Bake 1 hour or until a knife inserted  through the cake comes out clean. Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of confectioners’ sugar over the top (or glaze). Slice and serve.

Chocolate Mint Cookies


From Sticky Finger’s Sweets, recipe supplied by Linda!


  • 1/2 cup vegan butter (I always make my own because it tastes much better than Earth Balance, and it is palm oil free so it doesn’t destroy habitat for endangered orangutans). Find it here: How to Make Vegan Butter – Regular Vegan Butter
  • 3/4 cup sugar
  • 2/3 cup plus 1/2 tablespoon packed brown sugar (it looks clear to me that this is adapted from a metric recipe!)
  • 1 teaspoon peppermint extract (that is not enough in my humble opinion. I use 1.5 teaspoons.) 
  • 1/4 cup soymilk
  • 1/3 cup canola or sunflower oil 
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder ( I use Equal Exchange brand because it does not use the slave labor of children)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

1. Preheat the oven to 350.

2. Line 2 baking sheets with parchment paper, or use re-usable baking pads.

3. In the bowl of a stand mixer, combine the butter, sugars, and peppermint extract until light and fluffy, about 2 to 3 minutes. If you don’t have a stand mixer, use a hand mixer, or a big wooden spoon and some elbow grease!)

4. In a separate bowl, whisk together the soy milk and oil. Slowly add the soy milk mixture to the sugar mixture and stir to combine.

5. In another separate bowl, combine the the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms. 

6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop. This makes uniform cookies (though just improvise if you don’t have a scoop). Leave 2 to 3 inches between each cookie and gently pat them down with your fingertips. 

7. Bake for 11 to 15 minutes, until the tops of the cookies begin to crack.

8. Using a spatula, remove the cookies from the pan and set on a wire rack to cool.

Sugar Cookies


Adapted from Sticky Finger’s Sweets, recipe supplied by Linda!


*The original recipe calls for an optional 1 to 2 drops of lemon oil creamed in with the butter and sugar, and 2 teaspoons vanilla extract in place of my anise extract.

1. In the bowl of a stand mixer combine the butter and sugar until light and fluffy. Use a hand mixer if you don’t have a stand mixer, or develop those forearm muscles and mix by hand!

2. Slowly add the soy milk, lemon juice and anise extract to the sugar mixture and mix to combine.

3. In a separate bowl whisk together the flour, baking powder, and salt.

4. Add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

6. Preheat the oven to 350.

7. Line 2 baking sheets with parchment paper.

8. Remove the dough from the refrigerator. Place the dough between 2 sheets of parchment and roll out to 1/4 inch thickness. (I don’t do this. I lightly sprinkle flour on the counter, sprinkle my rolling pin and roll out.)

9. Cut with cookie cutters in the shape of your choice, and place on the parchment covered baking sheets.

10. Bake for 7 to 10 minutes, until the edges of the cookies just begin to lightly brown.

11. Using a spatula, remove the cookies from the pan and set on a wire rack to cool.

12. Frost, decorate, and enjoy!