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Vegan Chocolate Cake with Sweet Potato Frosting

Vegan chocolate cake with sweet potato frosting. Perfect for birthdays or any celebration where cake is required!

This weekend I had my parents over to show them the new place!

Which means that the house is the cleanest and tidiest that it might be…ever.

After I showed my parents the layout and we laughed about the boxes of American Girl Dolls (did you collect slash play with those as a child, too???) still stacked high on M’s side of the bed, we settled in the living room for to chat.

I offered my ‘rents and sister a chocolate cake I baked yesterday and finished with sweet potato frosting.

If you’re like me, you’re always ready to celebrate.

Birthdays, work wins, sort-of-holidays, anniversaries, MOVING; you name it and I’ll be there with a bottle of red and a baked good to cheers and nom.

So, yes, this Vegan Chocolate Cake with Sweet Potato Frosting is perfect for any celebration.

I deemed it the most appropriate dessert I could think of to celebrate almost one month in Maryland.

It’s rich, chocolate-y, and lightly sweet with dark chocolate.

This vegan and gluten-free cake is finished with a 4-ingredient no-sugar-added sweet potato frosting!

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SunButter Apple Nachos

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Quick and convenient apple nachos made with cinnamon, dried fruit, dark chocolate, granola, and a squeezable SunButter packet. Perfect for a speedy snack!

How many meals do you eat a day, boo?

I’m usually a 5-6 meals a day diner, spreading out the deliciousness in 2-3 hours windows.

M eats much less frequently than me, enjoying a satisfying breakfast and dinner, and occasionally, lunch.

During the move, I (sort of accidentally?) experimented with eating less frequently.

What’s the worst that could happen, I thought?

So the decision to spread meals out was due to curiosity, poor planning, and an amiable attempt to meet M in middle to break on boxes on eat together.

I’ve decided, however, after being near to tears one evening when we couldn’t decide on pizza takeout, that I do much better when I’m snacking.

Hanger is a very real thing and if prompted, M would probably tell you it’s not something he’d like to experience again!

Yeah, snacking makes me my best self.

Which is why I’m excited to share with you one of my most favorite snack ideas today.

These SunButter Apple Nachos are a delicious way to elevate your snack time in less than 5 minutes.

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Tempeh Reuben Bowl with Hemp Heart Ranch

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Vegan reuben in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch. Perfect for meal prep lunch!

This past week M and I mapped out our new daily walk around the neighborhood.

We used the blinking blue dot on Google maps to pinpoint our location and make connections between intersecting streets and trails.

28 minutes– the number we ended up with as we stood outside of our new place with the old doormat, reading “There’s No Place Like Home” in the bristles.

M has never seen The Wizard of Oz, so I’ve added it to the top of our To-Do list.

“I feel like it’ll be better to watch in the Fall,” I explained, dreaming of crunchy leaves and cooler winds and muted colors.

But for now, it’s still hot, and I’m living on bowls at the new place.

Today’s recipe isn’t complex, but it’s tasty, packed with plant-based protein, an oil-free dressing, and plenty of kraut.

This vegan reuben is served in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch.

Let’s make sandwiches into bowls with this Tempeh Reuben Bowl with Hemp Heart Ranch!

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Sweet Potato Black Bean Burgers

By Flora & Vino Leave a Comment

Sweet Potato Black Bean Burgers with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve by itself or between buns!

Hi, friends!

I’m writing to you from my *new* studio space in my new home in Maryland.

It’s been quite a week here at F&V.

The main focus has been unpacking boxes, arranging and rearranging furniture, and searching for many metaphorical needles in haystacks.

The night we moved in, my girlfriend pointed out that we didn’t have a microwave.

“Yeah we do,” I said matter-of-factly, searching around the messy kitchen for a microwave box and handle that didn’t exist.

Somehow in the process of falling in love and signing on this place, neither M or I recognized the lack of or thought to ask about…a microwave!

We hurriedly ordered one for the counter, because, takeout leftovers after a long day of moving are better hot.

Anyway, I’m really looking forward to getting the kitchen set up and starting back up with recipe testing and creation.

For now, let’s settle on these Sweet Potato Black Bean Burgers that are perfect for backyard barbecues, outdoor entertaining, or your summer meal prep menu.

They’re made totally vegan and gluten-free with mashed sweet potato, black beans, cooked quinoa, and almond flour!

My place is a bit messy at the moment…mind if we bake them at yours?

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Pineapple Guacamole

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//#ad This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Easy guacamole with plenty of avocado and a sweet pineapple finish! Serve as a fun summer appetizer or side for dipping or a spread for the main meal.

I may be in the process of moving, but I refuse to miss a taco Tuesday.

Which is really just a weekly excuse to make guacamole.

How do you make tacos at your house?

Every Tuesday I count the squishy avocados and lay them on the counter for M to open and smash.

He’s unofficially the resident in-house guacamole maker.

He makes the guacamole while I prepare the fajita veggies and black bean filling.

If you’re looking for an excuse to make guacamole this summer, try this Pineapple Guacamole!

It’s adapted from the stuff I enjoy with M weekly with the addition of a fruity flair.

This minimalist guacamole is made with all of your tried and trues plus the addition of pineapple chips for sweetness and crunch!

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Vegan S’mores Dip

By Flora & Vino 2 Comments

Vegan baked s’mores dip made with dark chocolate and vegan marshmallows. Serve with graham crackers and fresh fruit as a summer dessert or appetizer!

Remember how we counted sleeps before Christmas?

Well today is my last sleep before the big move.

Tomorrow I have friends and family come and help me muscle stuff from Virginia to Maryland.

I’m slowly accepting the chaos that is life in flux right now.

I finally realized that letting all of the uncertainties and unknowns remain uncertain and unknown is a lot easier than desperately trying to control them.

You’ve heard of the hot girl summer, right?

Well, here I am, proud of my hot *mess* summer.

My time and creativity in the kitchen has been limited, too.

I’m mostly working my way through the fridge and freezer; using up random jars of sauerkraut and frozen peas in a desperate attempt to lighten up the U-haul situation.

But that’s okay because the recipe I have to share with you today requires minimal ingredients and prep!

This Vegan S’mores Dip is so easy to bake and enjoy for whatever season you’re in this summer.

It’s made vegan, gluten-free, and refined-sugar-free with just three ingredients and your choice of dippers!

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Banana Walnut Chocolate Chip Protein Cookies

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Easy banana protein cookies packed with dark chocolate and walnuts. Bake them for a portable protein rich snack for all your adventures!

The moving count down is ON, friends.

In just five sleeps I’ll be slumbering in a new state!

Right now life feels really busy.

When I’m not working on stuff for F&V, I’m working on the loaded logistics of moving.

Scheduling U-haul rentals, final cleaning, and key exchanges in their appropriate order.

Bribing friends and family to pretty please come help me move in exchange for pizza and vegan treats.

So, would you come for Banana Walnut Chocolate Chip Protein Cookies?

I’m hopeful these cookies get me through my moving week and I know they’ll sustain whatever adventures you have going on right now.

They’re totally vegan, gluten-free, and refined-sugar-free with a banana-oat base and plenty of dark chocolate and walnuts.

Mix and bake them for a protein-packed snack that’s perfect for an outdoor adventure, moving day, or workday snack.

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Peach Mango Smoothie Bowl

By Flora & Vino 3 Comments

Peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

It’s the height of summer here in Virginia; every day the temperature scaling past 90 degrees!

So hot that I’ve been nope-ing out of my usual afternoon walk, looking wistfully at my wilting marigolds from the coolness of my air conditioned living room.

I’ve been craving all of the cold seasonal things– salad bowls, ice cream, and smoothie bowls.

Everything raw, sweet, and refreshing.

I realized looking at my archives that it’s been a while since I shared a smoothie bowl recipe here on the blog!

But I still make them often, more often than protein shakes, because I prefer to “eat” my smoothies instead of drink them, you know?

This Peach Mango Smoothie Bowl is one of my new favorites for my breakfast rotation.

This summer-y peach mango smoothie bowl is made in just 5 minutes with frozen stone fruit, frozen zucchini, and SunButter.

Grab a blender and some stone-fruit and let’s get cool!

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Apple Maple Tempeh Marinade

By Flora & Vino Leave a Comment

Easy 30-minute tempeh marinade made with apple butter, yellow mustard, and pure maple syrup. Perfect to make for meal prep and serve with sides!

Hiiiiiii, I know I’ve been quiet lately, friends.

I’ve been shying away from the social spotlight.

Letting my stories go blank on Instagram; content without sharing serial snapshots from my daily life.

Relishing in the my own architected anonymity.

At first I was concerned.

What does it mean if I’m not constantly sharing?

Well, it means I’m making leaps and bounds behind the scenes.

Preparing for a cookbook launch, making my new house a home with M, and doing personal and professional work to undo old habits and mindsets and shift to new ones.

I feel a lot like a caterpillar at the moment, curled up in cocoon awaiting a miraculous metamorphosis.

You know what else undergoes a metamorphosis that is effortlessly natural?

Tempeh, in this new recipe I have to share with you today.

This Apple Maple Tempeh Marinade is ready in just 30 minutes for a quick and easy plant-based protein option that you can mix and match in meals!

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Cookie Layer Bars

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No-bake cookie bars made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping. Perfect for a fun dessert to share!

A few weeks back M and I had a dinner party at a friend’s house.

Whenever I have a group event coming up, I like to recipe test to pawn off the leftovers on my friends’ unsuspecting tastebuds.

On this particular event, I must have been feeling brave, because I brought these Cookie Layer Bars without even taking a bite first.

After wine and my first experience with the Impossible Burger, my girlfriend cut into the frozen slab and took a bite.

“Oh my god”, she said. “It’s amazing.”

At first, I thought she was just being nice, complimenting the recipe testing food blogger on her first Frankenstein.

But as more of the guests grabbed first and seconds, I started to realize that, hey, this stuff must be pretty good.

Since then, I’ve received several requests to make more in exchange for payment.

Just saying.

But today, I’m giving you guys the recipe for free!

These Cookie Crack Bars are made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping.

They’re the perfect fun dessert to share, or to win some popularity points at your next dinner party!

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