Vegan Coconut On Coconut Raw Cake


The Recipe

Yields 3 – 4 servings

1 cup shredded coconut

2 tbsp honey

2 tbsp virgin coconut oil

1/4 cup water

1/2 – 1 tsp vanilla extract



1. Blend all the ingredients together for about a minute. You just want a cake-texture but don’t need all of the coconut pieces to be ground completely.

2. Mash the puree into a cake pan or onto a plate (like I did) and flatten out. Freeze for ~15 minutes and the cake is ready to eat! Store with some saran wrap around it either in the refrigerator or the freezer – it will last up to two weeks in the fridge!


Sweet and Zesty Coconut Lentil “Granola” Snack

You may have noticed from my past posts, but I love love love crunchy snacks. My all-time obsession food is granola! Well, if I buy store-bought granola, I end up eating like four times the serving requirement and that’s like more than 3/4ths of my daily calorie intake, which is ultimately a problem since I eat granola everyday. So, I started to experiment with making homemade granola since I’m home from college for the summer. Today, I made one that has a blend of Indian spices so it’s has a nice zesty spice to it. If you like salty, sweet, and spicy snacks, this recipe is perfect for you because it is a blend of them all! I used lentils instead of your atypical oats and made it coconut flavored! I’m also going to try out making a different recipe for granola with actual oats later on today so look out for that recipe too! This recipe is really simply but delicious – the lentils give you the crunchiness of granola, but give you a healthy dose of protein as well. Moreover, coconut is just a beautiful fruit and flavor in general. It works really well with the spicy zest, balancing it out with a nice blend of sweetness, so I highly recommend you use that combination if you like savory snacks! Lastly, I added some ground flaxseed since I didn’t have whole flaxseeds, but really wanted to add some healthy omega-3 fatty acids to the recipe so that worked out perfectly. Let me know how you like this if you try it out! 🙂 It’s really perfect for like a breakfast side or an afternoon snack with some hot tea, and the best part is that it’s an easy on-the-go snack too that you can pack and enjoy whenever you want some zesty crunchiness!


The Recipe

Yields 6 – 8 Servings

Serving Size: 1/2 cup

2 cups red lentils, soaked overnight

1 cup shredded coconut flakes

1 tsp cinnamon powder

2 tbsp ground flaxseed

2 tbsp extra-virgin coconut oil, melted

1 tsp masala powder or 1 tsp curry powder

3/4 – 1 tsp salt

**Other possible add-ins: raisins, dried cranberries, chocolate or carob chips, nuts, granola, dried fruit (berries, bananas, peaches, apricots, etc.)



1. Preheat the oven to 350 F.

2. Mix all of your ingredients together in a mixing bowl. Feel free to add any other ingredients you want (I suggested some other add-ins above).

3. Spray a pan with PAM or line with some oil. If you have a nonstick pan, you don’t have to spray it. Another option is lining your pan with some parchment paper. All these options will work – you just want to make sure your lentils don’t stick to the pan.

4. Bake for 20 minutes. Remove the pan and mix around the granola so it doesn’t get burnt.

5. Bake for another 10 minutes. Remove and let the granola cool for about half an hour. Store in an airtight container (it will last fresh up to a month!). Enjoy whenever!

Vegan Mango Coconut Cake


The Recipe

Yields 8 pieces

Serving Size: 1 slice


1.5 cup all purpose flour (you can use whole wheat, gluten free, or any other flour you wish)

1/2 tsp salt

2 tsp baking powder

1 tsp cinnamon powder

1 cup coconut flakes


2/3 cup sugar (I used brown sugar – you can use any you desire and feel free to either increase or decrease the amount you put in depending on how sweet your mangos are and how sweet you want the cake)

1/3 cup canola oil (you can use olive oil or melted vegan butter)

1 tsp vanilla essence

2 cups mango puree (I simply pureed two peeled mangos without the core – you can use canned mango puree if you desire)



1. If you are using fresh mangos, wash and peel two of them. Cut them into slices and blend them together to form a fresh mango puree.

2. Mix all the dry ingredients in a bowl – flour, salt, baking powder, and cinnamon powder.

3. In another bowl, mix the canola oil, vanilla essence, sugar, and mango puree together till the sugar seems to have mostly dissolved.

4. In the meantime, preheat the oven to 350 F.

5. Pour the wet ingredients into the dry ingredients bowl and mix well.

6. Pour the batter into a lined baking tin (either use PAM, vegan butter, oil, or a nonstick pan).

7. Bake for about 20-30 minutes, periodically checking to see if the cake has been completely cooked. When it is done, let the cake cool for ~30 minutes and then take the coconut flakes and sprinkle the entire top of the cake. Cut into desired slice sizes and serve!