Spring is definitely on its way – finally! Alex and I took full advantage of the sunshine and milder temperatures this morning and took our pup, Gizmo, on yet another six mile walk. Two days in a row for the little guy, he must think that he’s won the doggie lottery.
Walking is inspiring. We planned out a lot of this month’s goals for Veganosity, and then talked about Alex’s college graduation in May. Life certainly moves at a quicker pace these days. It seems like the family moved her into her freshman dorm yesterday.
Once the serious stuff was out of the way we reminisced about her childhood, and out of those memories she suddenly began craving the berry coffee cake that her dad used to make on Sunday mornings. We were at about the five mile point, and I was getting really hungry, so of course I told her to call home and ask her pops to get crackin’ on that cake. And, like the sweet man that he is, he happily obliged.
The vegan bug hasn’t completely latched on to my dear husband, but he respects our decision to not eat animal products, so he has adjusted his special recipes so we can eat them too. He’s a keeper!
Baking is a science, so it’s always a crap shoot when we convert a conventional dish to vegan. The egg replacer can make or break a recipe. Thankfully, this time, he got it right, because I was ravenous by the time this berry filled cake was ready to eat. That first bite literally made me hum with pleasure. It was moist, and filled with tart and sweet fruit, cinnamon, sugar, and absolute deliciousness.
The fruit salad that we made to go with the coffee cake was just as wonderful. It matched the sunshine streaming in through our windows. I mean, who doesn’t like a pile of blueberries, blackberries, strawberries, raspberries, and kiwi? Is there anything healthier that tastes better than this? If there is, let me know so I can try it. As we were eating and talking, laughing, and teasing each other I took in the moment and felt incredibly blessed. My daughter was home for the weekend, the sun was shining, we got to exercise outside, our little Gizmo was sleeping peacefully in his sun spot on the sofa, and we were nourishing our bodies with healthy food that we made from scratch. Life was good.
- 1 cup ground oatmeal
- 2/3 cup coarsely ground pecans
- ½ cup vegan sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- 1 banana – pureed
- ¾ cup almond milk
- ½ cup canola oil
- 1 tbsp. pure vanilla extract
- Juice of ½ an orange
- ½ cup blueberries
- ½ cup raspberries
- ½ cup sliced strawberries
- ¼ cup cinnamon sugar
- Preheat oven to 375°
- Oil a 12 inch spring form pan
- Mix the dry ingredients together in a medium bowl
- Puree the banana
- Blend the wet ingredients together in a large mixing bowl and add the banana. Blend until combined.
- Add the dry ingredients to the wet and fold until just combined.
- Add the berries and fold gently.
- Pour the mixture into the spring form pan and sprinkle the sugar on top
- Bake for 25 minutes or until a toothpick comes out clean from the center of the cake.