This plant-based snack cake features a fluffy, tender, lightly sweetened chocolate banana cake topped with a creamy protein frosting.
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Gochujang Miso Sauce
This gochujang miso sauce is spicy, sweet, and savory. It’s so good and perfect drizzled on bowls, salads, wraps, or as a dipping sauce!
Oatmeal Banana Breakfast Cookies (Vegan, Gluten-Free)
These breakfast cookies are made with wholesome, plant-based ingredients and no added sugar. They’re healthy, easy, and delicious!
Gochujang Chickpea Chili
Take your chili to the next level with spicy, sweet, umami-packed gochujang. This plant-based chickpea chili is quick, easy, and so flavorful!
Leek and White Bean Stew
This leek and white bean stew is inspired by spring produce but retains the warm comfort of a winter stew. Perfect for transitioning into spring!
Tofu Cabbage Rolls with Peanut Sauce
These cabbage rolls are filled with a tasty tofu veggie filling, pan-fried till golden brown, and served with a sweet & savory peanut sauce.
Tempeh Chili (Vegan, Gluten-Free)
This tempeh chili is an easy, filling, and tasty meal. Crumbled tempeh makes the chili extra “meaty” while providing hearty plant protein.
Vegan Miso Lemon Senbei Cookies (Gluten-Free)
These miso lemon cookies are inspired by Japanese senbei (rice crackers). Almost more savory than sweet, they’re packed with flavor and so addicting!
Soy Milk Cream Stew (Vegan)
Japanese cream stew made plant-based with soy milk and chickpeas! This is an easy and delicious one-pot comfort meal.
Japanese-Style Mushroom Pasta | 和風きのこパスタ
This Japanese mushroom pasta is flavored with soy sauce, vegan butter, and tons of umami-rich mushrooms. It’s so flavorful and easy to make!