Vegan Lavender Lime Bundt Cake


Addictions come in many forms. Like that time I was addicted to Pleasantville. And when my 8th grade self couldn’t stop listening to Blink 182’s “Take Off Your Pants and Jacket.” I also got addicted to plucking my eyebrows. Until they were two inches apart and I looked like I had grown an extra forehead in the middle of my face.

It took a long time for them to grow back.

So this summer, I got addicted to a pond. A new pond. A pond not many people know about.

And I can’t stop going there. I wake up early just to be the first one on that splintery dock. I make sure to get all my chores done the night before so I can efficiently bike, swim, cannonball, dive, flip, and nap—all before 3pm.

I’m really nervous about the fall. Because I don’t know what my weekends will be like without that pond. Where will I swim? Where will I see great blue herons swooping over lily pads? What happens when I don’t get sun sleepies?

Maybe with less sun will come more time for cooking and baking. Even though a huge chunk of me doesn’t want that to happen, I guess having a lavender lime bundt cake after dinner wouldn’t be too bad.


This flavor combo is so unreal. The first time I did something with it was ages ago when I baked lavender lime poppy seed cookies. Those were stupidly amazing.


Lime gets zested. Don’t rub your eyes. But definitely enjoy your house smelling citrusy for at least the afternoon.


Lime gets juiced.


You’re probably all, “Ew, does it taste like potpourri?” To which I answer, “Shut up and eat it.”

It doesn’t taste like potpourri. It tastes like yum.


Just a whee bit toasty.


And a whole lot of omg-so-good-I-might-eat-it-all.

Vegan (say what?!) lavendar lime bundt cake.

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons culinary lavender
3 limes, zested and juiced
2/3 cup canola oil
1 14oz can coconut milk
1 1/2 cups vegan sugar
2 teaspoons vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a bundt pan of your choice, being sure to get in all the cracks.

Sift the dry ingredients (flour, baking soda, baking powder salt), in a medium bowl.

In a large bowl, mix wet ingredients (sugar, coconut milk, canola oil, vanilla, lime juice, zest) until sugar and oil are fully incorporated.

Slowly add the dries into the wets in about 3 batches, mixing completely before adding the next cup.

Once the batter is just incorporated (don’t overdo it, or else your cake won’t be fluffy), fold in the culinary lavender.

Pour into the bundt cake pan and bake for about 60 minutes, until the top is just browning at the edges.

Fully cool before even attempting to take the cake out of the pan. It will break if the center is still warm.

Seriously it tastes phenomenal.

Enough to feed the people who don’t scorn vegan baked goods.


Curried Tempeh Sandwich

I’m a big girl now.

Sure, I still tape unframed photos to the wall and go out into the cold with wet hair (I don’t have a blow-dryer, what). I still peruse Craigslist for free furniture and refuse to pay more than $600 in rent. Pizza is my go-to. So is PBR.

But soon, I will have enough money to finally get a new computer. A Kitchen Aid mixer. Shoes.

And I won’t feel guilty for going to shmancy restaurants with crudité and dessert wine cocktails.

I’ll still make the best gin and tonics, though. And I’ll still construct better sandwiches than the co-op that charges $8 for a bunch of vegetables on a slab of rye bread. What’s up with that?

Whenever I cook tempeh, I always have to mutter something about how weird and awesome it is. It’s really weird. And fantastically fibrous and high in protein. Slab o’ goodness. It’s the SPAM of vegetarians.

And I love cooking it up with weird things like coconut milk and green curry paste. It soaks up flavors like a thirsty bumble bee.

These get pan-fried in more coconut oil and de-greased on paper towels.

Oh man. I’m going to get a Kitchen Aid mixer. Stiff peaks, here I come!

Check out that spread. Mozzarella. Summer squash. Dijon mustard. Crusty bread.

It just got real.

Indoor picnics are necessary when it’s 30 degrees out. At least we had some sweet mango-and-mint tea. And small conversations.

Curried Tempeh Sandwich.

For the tempeh:
8oz (1 package) tempeh, thinly sliced
3/4 cup water
1/4 cup coconut milk
1/2 teaspoon green curry paste (or any color)
1/2 teaspoon salt
1 tablespoon coconut oil

For the sandwich:
Anything and everything you love putting on a sandwich. Cheese, veggies, spreads, you name it.

Bring the water, coconut milk, curry paste and salt to a light simmer. Add the tempeh and cook until all of the liquid is absorbed.

Heat the coconut oil on a medium skillet. Fry the tempeh on one side until golden brown (3-4 minutes) before flipping. Let slightly cool on paper towels before making sandwich.

Makes about 12 slices for 4-6 sandwiches.