PatagoniaLlami – Page 87

Vegan Caramel Banana Cream Parfait

34 Comments · September 10, 2014

This vegan caramel banana cream parfait is all that and a bag of ~~chips~~ walnuts. Coconut cream is whipped with super-ripe bananas, a splash of pure maple syrup, and vanilla extract until it becomes light and fluffy banana cream. The banana cream is layered with this 5-minute vegan caramel, banana slices, and walnuts to create a parfait that is easy on the eyes and satisfying to the soul.

Vegan Caramel Banana Cream Parfait

Have I ever told you the story about the time I singed off some of my hair while cooking? Probably not because it just happened on Monday. In this blog post I hinted at the variety of life things, both wonderful and frustrating, occurring all at once, but I don’t think I had fully processed my feelings around any of it until Monday.

Monday was one of those days when it seems like everything keeps going wrong, and somehow I developed this irritable, woe-is-me attitude that only seemed to pull more blah-ness (totally legit word right there) into my day. Somewhere in the midst of our kitchen being torn apart due to water damage from a leaky roof, our granite counters and cabinets sitting in the middle of our living room, unexpected complications uncovered during the repairs, and the whirring of three of the loudest fans I’ve ever encountered, I lost it. The normally happy, “everything happens for a reason” attitude I have towards life momentarily dissipated, and I felt nothing but overwhelmed.

By the time I finally got into the functional corner of our kitchen around 8:45 that night, I wanted nothing more than to let my worries be lost in a moment of cooking. To take in the sound of olive oil crackling over the stove, the sight of zucchini noodles billowing out of a spiralizer, and the scent of garlic turning golden in a pan. That last hope turned out to be the demise of a small portion of my hair because as I leaned over the pan to take in that garlicky goodness, I forgot that I hadn’t pulled my hair back as I usually do while cooking. Thus our “power burner” — yes, it actually says this on our stove — got the best of my freshly-trimmed fringe. Fortunately, the flame only claimed about a half inch of a small chunk of hair; however, the smell of burning hair < the smell of simmering garlic. Cooking therapy fail.

Although yesterday initially brought much of the same frustration and not-so-lovely attitude, I decided that approach was leading me nowhere positive, so I willed myself into a late afternoon workout and meditation session. It’s amazing what a little movement and deep breathing can do for the soul and the mind. It refreshed my perspective on the situation (i.e., water damage and a kitchen in disarray are incredibly minor life issues, and I have an abundance of things to be 110% thankful for), and I decided to roll with the water-damage punches and take whatever tricky stuff comes my way as an opportunity to learn, grow, and change.

Plus, when the going gets tough, there are always small glimmers of hope that can nudge us back to the positive side, even if just for a moment. Sometimes, there are even glimmers of delicious hope like this Caramel Banana Cream Parfait…

Vegan Caramel Banana Cream Parfait

This berry and coconut whip parfait that I posted back in July turned out to be such a hit that I figured it was worth creating a remix. For this variation, coconut cream is whipped with super-ripe bananas, a dash of pure maple syrup, and vanilla extract; and the combination becomes an undeniably-addictive banana cream. Then, the banana cream is layered with this 5-minute vegan caramel, banana slices, and walnuts to create a parfait that is easy on the eyes and satisfying to the soul. This is currently my absolute favorite dessert, and I can’t get enough of it. It’s simple, wholesome, and packed with the most amazing caramel-banana flavors.

Also, because Dan encouraged me not to let Sound Bites fall to the wayside in the midst of all this life stuff, here is a new tune for you. I seem to be attracted to songs with a contradictory juxtaposition between lyrics and overall sound, and this tune undoubtedly emanates that quality. The lyrics, albeit a bit dark, are overpowered by the feel-good beat and the positive melody carried throughout the song. Let’s all hold on tight and let any circumstantial complications vanish within the positivity of life’s powerful beat.

Vegan Caramel Banana Cream Parfait

📖 Recipe

Vegan Caramel Banana Cream Parfait

This vegan caramel banana cream parfait is all that and a bag of chips walnuts. Coconut cream is whipped with super-ripe bananas, a splash of pure maple syrup, and vanilla extract until it becomes light and fluffy banana cream. The banana cream is layered with this 5-minute vegan caramel, banana slices, and walnuts to create a parfait that is easy on the eyes and satisfying to the soul.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Ingredients

3 very ripe bananas, peeled and divided
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 ½ cups canned coconut cream*
½ cup 5-Minute Vegan Caramel
Walnuts, chopped (optional)

Instructions

Add 1 ½ bananas, maple syrup, and vanilla extract to a mixing bowl. Beat on high with a hand or stand mixer for 1 minute. Add in the coconut cream and continue beating for 2-3 minutes or until smooth and fluffy.
Slice the other 1 ½ bananas.
In 4 glasses, layer the banana cream, the banana slices, and the caramel. Repeat 2-3 times, garnish with walnuts, and serve or refrigerate until ready to serve.

Notes

*If you can’t find coconut cream, purchase 1 to 2 cans of full-fat coconut milk, remove the lids, and let the cans sit overnight in your refrigerator. Then, scoop off the thick cream at the top of the cans, excluding the watery liquid at the bottom. Save the coconut water to add to smoothies!

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May 1, 2025

Vegan Chocolate Zucchini Bread

This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it’s packed with a veggie at the same time! It’s vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!

Submitted by
Tammy Lynn

Published on August 31, 2021

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Ingredients

Original recipe (1X) yields 12 servings

¾ cup cane sugar
¾ cup almond milk
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup grated zucchini
½ cup vegan chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.
Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

Cook’s Notes:

My grated zucchini was drained and lightly packed.

You may use a sweetener like coconut sugar, brown sugar, white sugar, etc. in place of the organic cane sugar. You may use vegetable oil in place of coconut oil. Any non-dairy milk may be used in place of almond milk. Using cinnamon is optional.

Nutrition Facts (per serving)

178	Calories
9g	Fat
25g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 178
% Daily Value *
Total Fat 9g	12%
Saturated Fat 7g	33%
Sodium 196mg	9%
Total Carbohydrate 25g	9%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 3g	6%
Vitamin C 2mg	2%
Calcium 58mg	4%
Iron 2mg	8%
Potassium 121mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

May 1, 2025

Raw Vegan Chocolate Hemp Protein Bars

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May 1, 2025

Vegan Coney Island Dogs

June 29, 2018 by Lauren Hartmann 11 Comments

Hot diggity dog!

These vegan Coney Island Dogs are the literal perfect summer recipes! Grill your favorite vegan hot dogs and top them with the best dang Coney Island style chili ever made! This chili is fool proof and literally anyone can make it, and it also has the capability of making my mouth water just writing about it. The base for the chili is TVP, which is easy to find and like ridiculously cheap. So, this is a super budget friendly meal as well.

Coney Island is one of my favorite places, and these vegan Coney Island Dogs definitely honor it properly! Coney Island chili is thinner than most chili, which I totally love! It actually has more of a broth base than a tomato sauce base. There is tomato paste in the chili, but it is light and gives it a beautiful sweetness!

I used Field Roast hot dogs, which are my favorite! However, there are many good vegan hot dog options, so use whatever kind are your favorite! Throw them on the grill, or if you don’t have a grill, they are always delicious sauteed on the stove!

Top them with this amazing Coney Island style chili, then I like to top mine with diced onion and sometimes vegan cheese! These vegan Coney Island Dogs are out of control! I can also promise you that no one will think this chili is vegan. It is hearty, rich and so well balanced! Add these dogs to your summertime cookout menu immediately!

Print Recipe

Vegan Coney Island style chili topped vegan hot dogs. So easy and so delicious! Perfect for any cookout!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8

Author Lauren Hartmann

Instructions

First, bring one cup of veggie broth to a simmer in a medium sized sauce pan. Then stir in the TVP. Turn the heat off and set aside to let the TVP absorb all the broth.
Now in a large pot, heat the olive oil on medium high. Then add the chopped onion and chopped garlic. Saute for 3-4 minutes, reducing heat as needed until the onion is translucent.
Then stir in the tomato paste and saute for another minute.
Next, stir in the TVP, then add the remaining 2 cups of broth.
Bring to a low simmer, then stir in the chili powder, cumin, celery salt, steak sauce and ketchup.
Let simmer stirring occasionally for 30-45 minutes or until the chili is the thickness you want. The TVP will continue to absorb the broth and thicken up.
While the chili is simmering, grill, bake, or saute your vegan hot dogs.
Once the chili is the thickness you want, taste and adjust seasoning by adding salt and pepper to taste.
Serve your Coney Island dogs in a warmed bun with chili on top and raw onions or vegan cheese, or both!

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May 1, 2025

Vegan Vanilla Cake with Cookies-n-Cream Frosting

This is a sweet cake! It’s an American-style vanilla butter cake (it’s definitely sweet) with a fabulous cookies-and-cream frosting. You can either use vegan store-bought cookies or make your own. Either way it’s a sweet winner!

Submitted by
Sara Kidd

Updated on April 19, 2021

Total Time:

2 hrs 20 mins

Yield:

1 6-inch layer cake

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Ingredients

Original recipe (1X) yields 10 servings

1 cup vegan butter, at room temperature, cubed
2 cups powdered sugar
2 tablespoons vanilla bean paste
3 cups all-purpose flour
¼ cup cornstarch
2 tablespoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cups soy milk, at room temperature, or more as needed
2 tablespoons white vinegar
2 tablespoons vegetable oil

Frosting:

½ cup vegetable shortening, at room temperature
½ cup vegan butter, at room temperature
1 tablespoon vanilla bean paste
5 cups powdered sugar, sifted
3 tablespoons soy milk, or more as needed
1 cup crushed vegan chocolate cookies

Directions

Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.
Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
Remove from the oven and let cakes cool completely, about 30 minutes.
Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.
Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.

Cook’s Notes:

This cake is super moist so you shouldn’t need to sugar syrup layers if that’s your standard practice.

This is an excellent cake for towers and carving once cold, and it freezes really well without drying out.

You can use any kind of plant-based milk that you’d like.

Nutrition Facts (per serving)

947	Calories
43g	Fat
133g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 947
% Daily Value *
Total Fat 43g	55%
Saturated Fat 11g	54%
Sodium 755mg	33%
Total Carbohydrate 133g	49%
Dietary Fiber 2g	6%
Total Sugars 92g
Protein 6g	13%
Calcium 187mg	14%
Iron 3mg	16%
Potassium 135mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

May 1, 2025

Chewy Vegan Zucchini Brownies

Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10×15-inch oven-proof glass dish or two 9×5-inch loaf pans with cooking spray.
Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

Cook’s Notes:

Let them cool in the pan for an hour or more, no exception, or they will fall apart. These firm up a ton while they cool. Slice into desired size and carefully remove. Cover and they will last refrigerated for 5 days, or room temperature for 3 days.

If you want to make these with spelt or all purpose flour, just sub the oat flour with the same amount. Just note they will require different cooking times but you certainly can play with the types of flour. Half coconut and half garbanzo flour also works well.

Optional: sprinkle coconut sugar over the top of the batter before baking.

If you prefer more cake-y brownie, add a 1/4 cup of water when you add the dry ingredients to the wet ingredients and cook a few minutes longer until the toothpick comes out clean.

May 1, 2025

Level 5 Awesome Vegan Stuffing

“If your wanting something delicious but don’t really want the grease or butter. Or are you trying to eat healthier? This recipe is for you!
Enjoy!”

Ready In:: 55mins
Ingredients:: 10
Serves:: 6

6

cups bread (Natural Ovens Bakery bread is healthy and all vegan)
1

onion, diced
3

stalks celery, diced
2

large carrots, diced
¹⁄₄

teaspoon rosemary
¹⁄₄

teaspoon thyme
¹⁄₄

teaspoon sage
¹⁄₄

teaspoon parsley
¹⁄₂

teaspoon salt
1 ³⁄₄

cups vegetable broth

directions

Preheat oven to 325 degrees F.
Cut the bread into small pieces, like regular stuffing.
Combine rosemary, thyme, sage, parsley, and salt in a separate container. Chop all vegetables.
Warm a small saucepan and sauté the onion, celery, and carrots over medium heat with 1/4 cup broth (Add the broth it little by little so the vegetables don’t stick you may not need it all). Add these veggies to the bread. Add the herbs to the bread as well.
Drizzle the vegetable stock over the bread and veggie mixture.
Mix well.
Bake, uncovered for 20-30 minutes at 325 degrees.
ENJOY!

Questions & Replies

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This is amazing! I swap out the butter for 1/4 cup vegetable broth. Adding the broth little by little until they were cooked and started browning. But over all, it was great!
This stuffing was amazing! My husband loved it, and went for seconds. I’m not a fan of regular onions, so I added green onion, and it was great that way. I will be using this recipe every time we make stuffing. I can not stand boxed stuffing, so I’m glad I found this recipe, it’s cheap to make, and way better than store bought 🙂

I swap out the butter for 1/4 cup vegetable broth. Adding the broth little by little until they were cooked and started browning.

May 1, 2025

Vegan Garlicky Parmesan Pasta Soup

August 7, 2018 by Lauren Hartmann 33 Comments

Easy peasy and super cheesy.

This vegan garlicky Parmesan pasta soup is my new favorite lazy as crap meal. The effort you need to put into this soup is non existent. Yet, it is so amazing and satisfying! Sauteed shallots and garlic start off the soup. Then all you need is lemon juice, veggie broth and nutritional yeast to make this crazy cheesy, hearty broth soup base! Then just throw your favorite pasta in and cook everything together.

One pot meal is my middle name and this vegan garlicky Parmesan pasta soup is the tops! Not to mention, I am quite certain there is not a human being on this planet that would not love this Parmesan pasta soup!

I used Ditalini pasta because it is adorable and perfect in soups, but you can use whatever kind of pasta you fancy. Even a gluten free pasta, making this a totally gluten free soup as well.

This is soup is light enough for hot days and comforting enough for cold days. I love a soup with versatility! Also, all my favorite soups have pasta, because carbs! This soup is pretty low calorie as well, since you are really only getting calories from the pasta. All the other ingredients are super low cal.

I’m totally obsessed with vegan garlicky Parmesan soup, and you probably will be too. One of the best, weeknight, one pot meals EVER!

Vegan Garlicky Parmesan Pasta Soup

Print Recipe

Cheesy, garlicky, noodle soup. One pot, super fast, and totally delicious!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Author Lauren Hartmann

Instructions

In a large soup pot, heat the vegan butter on medium high. Then add the diced shallot and chopped garlic. Saute for a minute or 2 until the shallot is translucent. Reducing heat as needed.
Then pour the lemon juice into the pot, scraping any bit of shallot or garlic off the bottom.
Now pour in the veggie broth, then the nutritional yeast. Whisk to combine. Trying to get most of the nutritional yeast to dissolve in the broth. Add a few pinches of salt and pepper.
Bring the broth to a low boil, reducing heat a needed, then add the pasta. Simmer until the pasta is al dente, check the package for instructions.
Taste and adjust seasoning, I needed to add more salt and pepper. You can add a squeeze more lemon juice if you want as well. Serve immediately. Top with parsley of you wanna!

Notes

If you want to skip the vegan butter, you can saute the shallots and garlic in a few tablespoons of veggie broth.

If the soup sits around for a few hours or overnight, the pasta will absorb the liquid. So, I recommend adding the pasta right before you want to serve.

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May 1, 2025

Vegan Truffle Recipe

Published: Oct 5, 2019

Vegan Truffle Recipe on http://www.theculinarylife.com

This vegan truffle recipe is a blast from the archives – February 2009. Got a favorite vegan in your life? Make them truffles for Christmas!

I had someone recently bet me that I couldn’t develop an effective vegan truffle recipe. But maybe you’ve been watching all of these truffle posts thinking, “Crap! My girlfriend/boyfriend/farm animal du jour is vegan. These recipes do me no good.” Take heart, dear downtrodden culinarian. I’ve got your back.

I made these vegan truffles for my friend Ritu, and she loved them. I don’t know whether it was the candy itself she liked or just the fact that I made the effort to handmake her vegan chocolates, but either way, it was a hit. I’m betting your SO will feel the same way – the idea that you took their eating habits so seriously that you made them a special treat is a sure-fire ticket to Nookieville.

The original post has lots of information about chopping and melting chocolate, so please check it out in case you have any questions. A note on vegan truffles: since you’re not using cow’s milk, which has a lot of fat in it, you’re going to want to keep these in the fridge to keep them firm. They wont soften to the point of falling apart if left out, but they have a better texture when they’re cold.

Totally dairy-free vegan truffles. Yes!!

Also, you can coat these vegan truffles with whatever you want: vegan cocoa, ground hazelnuts, chai spices, powdered sugar, you name it. It might be really romantic to make several different kinds of coatings, which will bowl your date over when they open the box homemade, multi-flavored chocolate.

Vegan Truffle Recipe

This vegan truffle recipe will rival those dairy-laden candies they sell at stores. Around here, we call them “better than milk bombs.” Makes about 24 – 3/4″ truffles.

Print Pin

Course: Dessert

Cuisine: French

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Servings: 12 servings

Calories: 160kcal

Author: Stephanie Stiavetti

Ingredients

6 ounces bittersweet chocolate chopped fine
6 ounces semisweet chocolate chopped fine
3/4 cup soy milk minus 2 tablespoons (don’t get the low-fat kind!)
1 tablespoon vanilla extract
1 tablespoon pre-made strong black coffee
3 tablespoons of vegan sour cream
1/4 cup unsweetened cocoa powder
Small foil cups for packaging (available from a craft or cooking store)

Instructions

Fill the bottom of your double boiler with a few inches of water, and set it to boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.
In a small saucepan, bring the soy milk to a boil, then pour it over your chocolate. Gently mix the two and set them over the heat, stirring until the chocolate is completely melted. Stir in vanilla, coffee, and sour cream, then cover and refrigerate until firm enough to handle (about three hours).
This is the fun part – getting your hands dirty! I do this in a two-part process to keep the cocoa from soaking into overly sticky truffles – and vegan truffles will get extra sticky since they’re lower in fat. If at any time it gets too warm, just stick the bowl of chocolate mixture back in the fridge for twenty minutes.
After your truffle mixture has firmed up, grab yourself a parchment-lined cookie sheet and a diminutive spherical portioning device (read: melon baller). In the absence of said device, two teaspoon will work just fine. Scoop about a teaspoonful of truffle mixture and then working as quickly as possible, roll it into a sphere shape with your hands. Try to make sure your hands are as cool as possible, or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. Set the rolled truffles on the lined cookie sheet, and keep going until you’ve finished all of your chocolate mixture. Your truffles may look a little sticky at first. That’s fine, we’ll smooth them out in a second.
Stick your vegan truffle-filled cookie sheet in the fridge for twenty minutes. Add cocoa powder to a small round-bottomed bowl and keep it within reach. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of cocoa. Toss the bowl a bit until the truffle is completely covered in cocoa, then set it back on the cookie sheet. If you end up with a too much cocoa on your truffles, don’t shake them off until after they have firmed up again.
Once you’re done, put the cookie sheet full of truffles in the fridge for half an hour. Once they’re firm again, shake off any excess cocoa powder and put them in little foil cups for decoration.
Since they’re vegan, these truffles will keep in the fridge for two weeks – a little longer than dairy truffles.

Nutrition

This content was originally posted on FearlessFresh.com.

About Steph

I’m Steph, a classically-trained cooking teacher and professional recipe developer who’s going to show you how to COOK LIKE A BOSS.

Follow me for friendly-fierce guidance and training. Let’s get you on the road to becoming a master home cook!

May 1, 2025

Vegan Birthday Cake Popcorn

Nothing compares to vanilla Birthday cake as far as I am concerned. I used to love the boxed funfetti cake mix stuff when I was little, until I started baking my own desserts but then nothing compared to the home made. I went through a phase in my early twenties when I baked quite a few vanilla cakes. The most delicious of which was for an ex boyfriend (boyfriend at the time), a 4 layer beautiful vanilla birthday cake with a vanilla buttercream frosting that took me a really long time to decorate. I was so proud of that cake! It was the best tasting cake I had made up to that point, and I used a fancy recipe from Rose Levy Beranbaum’s Cake Bible. It tasted amazing. But when my ex boyfriend tasted it all he could say was “This doesn’t taste like the cake from the grocery store. I think I like that better.” There is a reason he is an ex boyfriend haha. That cake was bomb, and he just didn’t appreciate the real ingredients. I think that was the last non-vegan vanilla cake I made because I didn’t make any vanilla for a while after that. But as you know, I still love a good vanilla cake, hence the name of my blog. I also love making vanilla cake flavored things. So when I saw some birthday cake popcorn for sale at a store recently I said to myself, I have to make some. I knew Eric would enjoy it as well since he is obsessed with popcorn so I made a big batch.

It was easy to make. First I just needed a base that tasted like vanilla cake batter. I accomplished this with a mixture of cashew butter and coconut butter sweetened with a bit of maple syrup, some vanilla of course, and then a little almond extract. I know this is a vanilla cake, but both my Grandma and my Mom would always add a little almond extract along with the vanilla when making a vanilla cake or vanilla sugar cookies (and the frosting). It just gave it that something extra that made it taste special. The mixture I made did taste just like cake batter! It was even better once I mixed it with the popcorn!

I then had to add sprinkles to make it pretty. Because it wouldn’t be birthday cake popcorn without some celebratory flair! I know, it isn’t anyone’s birthday, but why not enjoy some birthday cake any time you want?! It was super delicious! It tasted like vanilla birthday cake complete with sprinkles and all, but with the delicious crunch of popcorn plus a hint of sea salt. Totally crave worthy, but I am always a sucker for a salty, sweet and crunchy combination! If you love vanilla cake as much as I do, give this a try! It is way better than the gourmet popcorn you can buy at the store.

Vegan Birthday Cake Popcorn

Makes 8 cups

Ingredients:

1/3 cup raw cashew butter
1/3 cup coconut butter, warmed to liquid
1 tsp pure vanilla extract
1/2 tsp almond extract
1/4 cup maple syrup (or to taste)
8 cups plain popcorn
1/3 cup vegan sprinkles

Instructions:

To make the coating, whisk together all ingredients but the sprinkles until smooth, then pour over the popcorn in a large bowl.
Toss together until all of the popcorn is coated, and spread out on a parchment lined sheet pan. Sprinkle with the sprinkles distributing them evenly.
Place the pan in the freezer for 15 min until the coating is hard. Enjoy!

Author: PatagoniaLlami

📖 Recipe

Vegan Caramel Banana Cream Parfait

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Vegan Garlicky Parmesan Pasta Soup

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Totally dairy-free vegan truffles. Yes!!

Vegan Truffle Recipe

Ingredients

Instructions

Nutrition

About Steph

Vegan Birthday Cake Popcorn

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