I’m not even kidding you – it’s magical 🧙‍♀️ how easy these are to prepare and cook in virtually no time at all. ⏰ 

If I’m really in the mood to want to win my family over, this is my go-to recipe. 😈 It is literally life-changing. The fact that I can now just whip up unbelievable donuts in under 20 mins with very few ingredients has changed the game. 🙌

Flavours of the day are VANILLA & MAPLE! 🍁 

Goes great with some coffee or tea!

ICING

Whisk together + adjust as necessary the following portions depending on the flavour your want:

Dip the donuts in the icing then set on a cooling rack – give the icing a couple minutes to properly stick to the donut and solidify.

Note*

These beauties are also baked and not fried so you get a somewhat more excusable treat! I used a Pampered Chef donut pan and it’s definitely a dream 😲 Beautiful Robin’s eggshell blue backing and nonstick to make regular sized donuts, check out my friend Judy’s Pampered Chef page for more modern products that are way stylish and practical. ☑️

❗️VEGAN FACT❗️: Non-vegan donuts are remarked as ‘one of the worst kinds of foods to eat’ because of the animal’s cholesterol in it. As your cholesterol increases as a result of eating these foods, you are more likely to gain unhealthy weight, have a stroke, and develop heart disease. Safe to say, just stick to the vegan stuff.

Georgia’s Vegan Remedy

My sister wanted a funfetti birthday cake for her 22nd and so I had to deliver! 🤗

This is a vanilla cake, filled and topped with strawberries + vanilla Oreos + vanilla icing! Completely vegan and incredible. Also the toppings allowed for a little bit of an artistic license on my part…which just boosted the rating I think. 🎖

Of course, this is going to be a major sugar rush with the added sprinkles and Oreos – But it’s ok, special days call for EXTRA everything! 👑

Considering the flavours and presentation of the cake got me thinking… 💭

Remember those sickly plain vanilla cakes you could buy for nothing from a grocery store? Every childhood birthday I can remember was always complete with these too-sweet cakes topped with flavourless icing and plastic balloons. 🎈

Even as a child, and by no means a picky eater, I could not understand the hype but just went along with it. 🤷‍♀️

But enough with the shade, I just want to speak to the complacency that we can all feel towards the way we eat.

Believing that ‘this is the way we have always done it’ and finding validity from that removes any kind of openness to ‘other possibilities’ from the conversation.

The way these products are created is so heavily coveted by the manufacturers. Every day, consumers are purchasing from corporations that are constantly working to ‘optimize’ production to make even money on commoditizing LIVE BEINGS (animals and workers) and LAND. 🔪

So, I implore you – while we are in a pandemic CAUSED by the consumption of animals – to vote with care in your buying decisions…and just stop purchasing that white birthday cake from the grocery store!

I’ll even make you a vegan cake so that part of your bday can be a little bit kinder and even more delicious!!!!

❗️VEGAN FACT❗️: Plain vanilla store-bought cakes leave a waxy coating in your mouth 🕯 because a primary ingredient in the icing is American Buttercream. This product is just shortening (an animal’s body fat that is a solid at room temperature) and powdered sugar blended together. The shelf life is ridiculously long and the product is extremely cheap – no need for refrigerating here! 🤮

Recipe for Cake:

• 2 1/2 cups all purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup canola oil, *or melted coconut oil
• 1 1/2 cups unsweetened soy milk
• 2 teaspoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• 1/2 cup rainbow sprinkles
• 1 Recipe Vegan Vanilla Frosting
• more sprinkles, for topping (1/4 cup)

1. Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
2. In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
3. To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won’t be as soft. Fold in 1/2 cup sprinkles.
4. Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
5. Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
6. Prepare a batch of Vegan Vanilla Frosting. Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!

Recipe for Icing:

• 1 cup earth balance vegan butter, softened to room temperature
• 3 cups powdered sugar
• 2-3 tablespoons unsweetened non-dairy milk
• 1 teaspoon pure vanilla extract

1. Beat the vegan butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.
3. With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time. Add the vanilla as well, and increase the speed to high. Beat for about 30 seconds, until light and fluffy.
4. If the frosting seems too thick, you can add more non-dairy milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
5. Use it to frost Funfetti Cupcakes, Chocolate Cake (or cupcakes) or Vegan Vanilla Cake.
6. You can store the frosting in the refrigerator for 1-2 weeks. It will firm up when it’s cold, so let it soften at room temperature a bit before frosting a cake or cupcakes with it.

Caramelized apple scones for tea time 🙂 🍏 🫖

My sister is a master at creating these, it really is her recipe. 👩‍🍳

The process is so gratifying…check out the video below of cooking the apples and spices. The glorious smell fills up the whole house!

Also, scroll down for recipe. My sister cleverly followed an old family non-vegan instructional and veganized it, or as she says “translated” to a language we can understand ; cruelty-free. 🐄
Sub dairy ingredients for plant-based.

Topped it with a dollop of coconut cream. Many people don’t know about this – I certainly didn’t until way too late in life. 😤 Open a tin of coconut milk and leave it in the fridge with its lid cracked open either over night or at least for a couple of hours. ⏰ It solidifies and can be used as-is or whipped up into delicious and refreshing whipped cream! 👅

Not as sweet as you may be used to, comparing it to the whipped cream that comes from an aerosol can, but so good and nowhere near as bad for you (i.e. 30 cals and 4 g of healthy fats in each tablespoon)😌. It’s so good for you, you can even put it on granola/muesli cereals for breakfast!

Scones

• 2 tbsp vegan margarine
• 1 cup all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 tsp baking powder
• 1 tbsp brown sugar
• ¼ cup vegan milk (Oat, Soy, Almond, Cashew)

1. Sift flour, salt, & baking powder into a large bowl. Stir in sugar, then add butter and massage in until mixture is like fine bread crumbs. Proud in milk and mix to soft dough
2. knead bought lightly on a lightly floured counter, then roll out to 1/2-inch/1-cm thick. stamp out circles, 2-5 inch in diamtre.
3. place circles on lightly greased cookie sheet (or save planet and use reusable silicon baking sheet)
4. bake in preheated oven at 425 F/220 C for 15 minutes (until well risen and lightly browned). Let cool

Filling

• 3 sweet apples, peeled + cored + sliced
• ½ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 ¼ cups water
• 1/3 coconut cream

1. add apple, sugar, lemon juice, and cinnamon in pan. add 1 1/4 cups of water and bring to a boil and then let simmer, uncovered for 5-10 mins (until apples are tender). Cool slightly, then remove apples from pan.
2. Cut scone in half, top with caramelized apples and a dollop of coconut cream

❗️VEGAN FACT #52❗️: We never started drinking another animal’s breast milk until the world wars. Farmers were asked by the government to cheaply and immorally produce huge quantities of it. When the wars ended, there were so many more cows that had been forcibly produced by farmers to feed and house, the farmers were losing money. The government helped the businesses to survive and flourish by enabling them with marketing collateral that spread lies like ‘this different animal’s breast milk is healthy for us humans to drink’. And so, milk became a staple in our everyday shop and humans have never suffered from more diseases cause by dairy in human history.

Georgia’s Vegan Remedy

Chocolate + Peppermint crinkle cookies for the cold first day of January winter air

The way these bake in with crushed candy canes is so cool and the texture is just incredible. ❄️

Start your year off right with some guilt-free comfort food

Happy New Year everyone!! ♥️

• 1 cup brown sugar
• 1/3 cup melted coconut oil
• 1 tbsp ground flax seeds
• 1/3 cup vegan milk (Oat, Soy, Almond, Cashew)
• 1 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar, for rolling

1. In a large bowl, stir in sugar and coconut oil until well combined and smooth.
2. Add the ground flax seeds, milk and vanilla. Mix well to combine.
3. Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. 
4. Stir until combined with the wet ingredients and a soft dough is formed. 
5. Place the powdered sugar in a small mixing bowl.
6. Scoop out a heaping tbsp of dough at a time, and shape into a ball.
7. Roll the ball in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.
8. Place the balls onto prepared baking sheet, about 2 inches apart so they have room to spread.
9. Bake for 10-12 minutes at 350 F until set. They will appear slightly undercooked and soft, but will firm up as they cool.
10. Store any extra cookies in an airtight container for 4-5 days. Enjoy!

❗️VEGAN FACT #61❗️: On average, vegans save 1,100 gallons of water per day.

Chocolate cupcakes with coffee frosting ☕️ 🍫

Bit of fanatic about the coffee flavour so pairing the frosted cupcake with a latte was super satisfying. 🥰

I’ve actually gone off caffeinated coffee and hardly ever drink it anymore. I was waking up feeling like I really needed it to get through me the day. So, I dropped it and man were the first few days rough. 🥵 But, now I’ll drink decaf coffee like I did with this treat and caffeinated coffee whenever I go to a coffee shop (which is very infrequently nowadays due to the pandemic). I also love the decaf coffee brand I use and have a little scented candle that smells like coffee that I’ll light as well (swipe for both)☺️

I would’ve never gone off caffeinated coffee until I realized so many things around how it was affecting me. 🤔This experience translates well for so many people that have never known life without meat eating and not believing that they could possibly thrive from making a change. 🥸 Buuuuut, where the experiences are different is I won’t tell you to switch to decaf coffee as the affects it has on your body are inconsequential to that of meat eating on your body and the rest of the world.

❗️VEGAN FACT #50❗️: Until recently, only the wealthiest people could afford to feed, raise, and slaughter animals for meat, while everyone else ate mostly plant foods. Consequently, prior to the 20th century, only the rich were plagued routinely with diseases such as heart disease and obesity. Now that animal flesh has become relatively cheap and is easily available (thanks to the cruel, cost-cutting practices of farming), deadly ailments such as heart disease, strokes, cancer, diabetes, and obesity have spread to people across the socio-economic spectrum – @Peta