This one of those “keep on the counter” types of desserts. This lemon coconut cake so easy to whip up, and even easier to please a crowd with!

I’ve made this recipe 4 times: Bundt style, cupcakes, loaf style, and even crispy, chewy waffle style…I KNOW!

Serve it along side some fresh squeezed vanilla-bean nut milk and babyyyyyyyy…you have yourself a match made in cake heaven! It’s sooo good. Kind of poundcake-like in texture, but a tad lighter in density.

You know what else is a pretty good idea but I haven’t tried it yet? Crumbling this cake on top of coconut yogurt. YUM!

This cake is such a crowd pleaser. Even non-vegans love it!

Craving something sweet other than this cake? Check out these recipes:

Super Moist Almond Peach Cake

Vegan Nutella

Black Sesame Horchata Chia Pudding

Carob Kamut Banana Breakfast Pudding

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Vegan Lemon Coconut Cake

This cake is the best of what the moist vegan cake world has to offer! It's a Lemon cake AND a coconut cake! Tart, Sweet, and decadent. This is the type of dessert that makes everyone happy. Enjoy!

Course Dessert, Sweet Stuff

Keyword cake, coconut cake, coconut lemon, lemon cake, vegan meat

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 207kcal

Author That Green Lyfe

Ingredients

Wet Ingredients

• 1 cup almond milk at room temp
• 1/3 cup coconut oil
• 2/3 cup coconut sugar
• 2 tablespoons lemon juice preferably freshly squeezed

Dry Ingredients

• 1 cup desiccated coconut (dry, shredded)
• 1+3/4 cups all-purpose white flour sifted
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• zest of 4 lemons

Instructions

• Heat the oven to 355°F (180°C).
• Line a 1 kg/2 lbs. tin with baking paper.
• Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room temperature plant milk and mix well with a spatula. Next, add in the desiccated coconut.
• In a small bowl, mix the flour with the baking powder and baking soda. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin.
• Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned. Allow to cool completely before serving.
• Once cool you can sprinkle the cake with some icing sugar (optional).

Notes

Macros:

207 kcal          

11 g Fats

24 g Carbs         

2 g Protein

The post Easy Vegan Lemon Coconut Cake | Macros Included appeared first on That Green Lyfe.

This curry tofu salad is such a simple recipe to make. It only takes 15 minutes of your time to prep. I like to let it sit for at least an hour before diving in. This isn’t mandatory, I just find that letting the marinade really takes things up a notch in flavor town. By the way, here is the curry powder I used.

This recipe yields 4 servings. Share with others or get creative and enjoy it in 4 different ways. Pile it in between 2 slices of bread, serve on top of a hefty green salad, eat as is, or use it as a dip with crackers.

Speaking of crackers, if you want to go the curry tofu salad dip route. Use my Salt & Pepper Almond Pulp Cracker Bread recipe.

Prefer to make things a tad more hearty? Stir in some (cooked) chopped red or yukon gold potatoes.

If you’re hungry for more salad recipes, try these:

Vegan Chickpea Tuna Salad w/ a Twist

Curly Kale Salad w/ Lemon Tahini Dressing

Fiesta Burrito Salad w/ Cheesy Cilantro Lime Dressing

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Low-Carb Curry Tofu Salad (Macros Included)

Course Lunch/Dinner

Keyword dairy-free, gluten-free, keto-friendly, low carb

Prep Time 15 minutes

Servings 4 servings

Calories 178kcal

Author Candice

Ingredients

• 7 ounces (200 grams) firm organic tofu drained and crumbled
• 2 celery sticks chopped
• 1 small onion chopped
• 1/4 cup (30 grams) raw almonds chopped
• 1/4 cup (30 grams) raisins
• 1 tbsp vegan mayonnaise
• 1 tsp curry powder
• 1 tbsp fresh chopped dill
• salt & pepper to taste

Instructions

• Crumble the tofu into a bowl. Add in the rest of the ingredients, season with salt & pepper, and stir well to combine.
• Store in the fridge for up to 4-5 days.

Notes

Nutrition per serving:

178 calories         

13 g Fats

 11 g Carbs        

6g Protein

The post Low-Carb Curry Tofu Salad | Macros Included appeared first on That Green Lyfe.

This spicy cauliflower & chickpea rice bowl is an all around solid meal. It’s got loads of fiber, and a good amount of protein and carbs to keep you going on clean fuel during the day.

Don’t let the “spicy” in spicy cauliflower prevent you from giving this recipe a try. You can always tone things down a bit by lessening the amount of sriracha used in the sauce.

If you’d rather do without the Asian-inspired flavor profile, feel free to create and add your own sauce. I’m confident that any sauce you use would be a tasty compliment due to the versatile nature of chickpeas, cauliflower, and rice. The possibilities are practically endless!

(Macros included in recipe notes)

Care for more chickpea recipes? Try these:

Vegan Chickpea Tuna Salad w/ a Twist

Easy Chickpea Veggie Burger

Oh, and don’t forget of join the facebook fam!

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Spicy Cauliflower & Chickpea Rice Bowl

This hearty rice bowl keeps you satiated with a healthy volume of spicy, flavorful cauliflower and chickpeas. Great for flexible dieters; Macros included.

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 380kcal

Ingredients

• 1 medium cauliflower, broken into florets
• 14 oz canned chick peas, drained
• 1 tablespoon olive oil
• 3 cups cooked rice

For the sauce

• 2 tablespoons sriracha
• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 green onions, chopped
• 1/4 cup peanuts, chopped

Instructions

• Preheat oven to 450°F and prepare a baking dish or tray.
• Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.
• In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.
• Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.
• Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.
• Remove from the oven divide between bowls and serve with a portion of rice.

Notes

Approximate macros per serving:

380 calories         

11g Fats

57g Carbs        

13g Protein

The post Spicy Cauliflower & Chickpea Rice Bowl appeared first on That Green Lyfe.

I love smoothie bowls, here’s why: they’re versatile and easy to digest. Smoothie bowls are a great way to nourish your body with several fruit and vegetable servings at a time. With so many optional toppings, it’s hard to ever get bored–even when preparing the same smoothie bowl base!

I topped this smoothie bowl with a sprinkle of bee pollen, chia seeds, shredded coconut, and a fresh strawberry. Soooo good! The next time I whip this up, I may go with more decadent toppings like carob chips, peanut butter drizzle, and honey. Omg YUM!

Oh and speaking of protein (because that’s what the title mentions), here’s the one I use. It’s my all time favorite as I’ve been using this brand for nearly 3 years. I love that it’s smooth, creamy, and sweetened just right. Typically, I purchase the ” creamy vanilla bean” flavored, but sometimes, I mix it up with the “rich chocolate”.

Find the macro counts in the recipe notes.

Looking for more smoothie bowl recipes? Try this one: Sweet Potato Pie Smoothie Bowl

Don’t forget to join our facebook fam!

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High Protein Berry Smoothie Bowl

Prep Time 5 minutes

Servings 1

Calories 297kcal

Ingredients

• 1 cup frozen red berries
• 1 small 1 small frozen banana
• 1/4 cup coconut milk
• 1 scoop vanilla vegan protein powder

Instructions

• Place frozen berries and banana in a high-speed blender or food processor and blitz on low for about 30 seconds.
• Add the milk and protein powder, and blend on low again, scraping down sides as needed, until the mixture reaches a soft-serve consistency. Add more milk if necessary, to reach desired consistency.
• Transfer into a serving bowl and top with favorite toppings.
• NOTE: toppings are not included in macro information.

Notes

Approximate macros per serving:

297 calories         

2g Fats

49g Carbs        

23g Protein

The post High Protein Berry Smoothie Bowl (Macros Included) appeared first on That Green Lyfe.

I won’t sit here and pretend that I didn’t eat this whole bowl of sun-dried tomato hummus in the time span of 12 hours.

Now that I got that off my chest, let me tell you the methods to my hummus eating madness.

My first taste of this hummus was via one of my favorite cracker recipes: The Almond Pulp cracker bread–click here for the recipe.

My next round of sun-dried tomato hummus came in the form of a giant dollop on top of my massaged kale salad, Kinda like this:

That salad was so damn good. ‘Nuff said.

By this time, I had only had about one more serving of hummus left. So, I decided to eat it alongside some grilled veggies w/balsamic reduction–which was so easy to make, by the way. Here’s the recipe.

So…you get my drift when I say “multi-purpose”, huh? This hummus was such a winner that day. and the concept of leftovers didn’t stand a chance. I hope you enjoy it just as much as I did!

Oh, and the macro counts are in the recipe notes;)

Like my salad fork? Get yours here.

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Sun-Dried Tomato Hummus

Because you can always use yet another simple, scrumptious, multi-purpose hummus recipe.

Prep Time 5 minutes

Servings 4

Calories 181kcal

Author Candice

Ingredients

• 1.5 cups chickpeas (drained)
• 1/4 cup sun-dried tomatoes in oil 
• 1 clove garlic
• 1/2 lemon (juiced)
• 2 tablespoons 2 tbsp. olive oil
• 1/2 teaspoon teaspoon salt
• 1/4 cup water

Instructions

• Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
• Check for texture and consistency and add water as necessary. Serve with raw veggies, crackers, or chips.

Notes

Macro count per serving:

181 calories         

10g Fats

18g Carbs        

6g Protein

The post Sun-Dried Tomato Hummus (Macros Included) appeared first on That Green Lyfe.

Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

What is Juneteenth?

Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that the last enslaved people learned of their freedom. More generally, Juneteenth is the emancipation of enslaved African Americans throughout the former Confederate States of America , outside Native American lands.

For over 150 years since, Black American families, home-cooks, chefs, and culinarians have commemorated the summer holiday with a myriad of food traditions that tell a story of the perseverance of a people. To Celebrate, I’ve whipped up this Super Moist Almond Peach Cake recipe. I’ll also be sharing a list of other delicious, flavorful vegan and vegetarian dishes that can be found below! 

Add this to your arsenal of peach recipes!

You’ll love it because it’s easy to whip up as a summer or fall treat, but not so easy to resist from accidentally eating more than one piece (not that I had this issue or anything).

Peaches not in season? Easy fix, use frozen peaches. No almond butter, use cashew butter, instead!

Now, I’ve had peach cake in the past, but, never have I ever added almond butter to it. Something that I also remember is seeing the recipe and noticing how much white sugar was added….this is after I ate 2 slices. Sheesh!

Thankfully, with this almond peach cake, you don’t have to worry about the sugar thing. It’s sweetened with REAL maple syrup, natural sugars from peaches, and the natural sugars from vegan peach yogurt.

It is my good guess that you’ll be pleased at the lightly-sweetened satisfying flavors this cake brings to your palate.

Counting macros? Find the macro count in the recipe notes. Enjoy!

Jonesing for more sweet treats? Try these:

Vegan Lemon Coconut Pound Cake

Carob Banana Kamut Breakfast Pudding

Black Sesame Horchata Chia Pudding

Loaded Peanut Butter Acai Bowl

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Super Moist Almond Peach Cake (Macros Included)

This almond peach cake is meal prep/ freezer friendly, and serves as a tasty vegan addition to your flexible dieting lifestyle. Behold!

Prep Time 10 minutes

Cook Time 50 minutes

Servings 12 people

Calories 199kcal

Ingredients

• 4 tablespoons almond butter
• 1/2 cup peach vegan yogurt (like Silk or Alpro)
• 1/2 cup almond milk
• 1/2 cup + 2 tablespoons maple syrup 
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 2 peaches, cut into 8 segments each
• 2 scant cups all-purpose flour
• 3/4 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger

Instructions

• Preheat the oven to 355°F (180°C) and grease (length) round cake tin or line it with baking paper.
• In a large bowl, whisk together the almond butter and yogurt until smooth, then gradually add in the almond milk and maple syrup. Finally, mix in the lemon juice and vanilla.
• In another bowl, sift flour and add ground almonds, baking powder, baking soda, and spices. Mix well. Fold the dry ingredients into the wet ones, mixing it well with a spatula.
• Transfer the batter into the cake tin, and place the peach segments on top. Bake for about 50 minutes or until a toothpick comes out clean.
• Glaze the top with the remaining 2 tbsp. of maple syrup and let it cool down completely before serving.

Notes

Macros per serving : 

199 kcal        

6g Fats

30g Carbs        

5g Protein

(dairy-free, vegan, meal prep/freezer friendly, contains nuts)

2021 JUNETEENTH VEGAN & VEGETARIAN COOKOUT TAKEOVER RECIPES:

Watermelon Ice Pops  by A Girl Called Adri

Strawberry Collins by Brownbelle

Vegan Ranch Style Beans by Collards Are The Old Kale

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Hibiscus Rum Punch by Kenneth Temple

Strawberry Lemonade Sangria by Nik Snacks

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life

The post Super Moist Almond Peach Cake (Macros Included) appeared first on That Green Lyfe.