Hazelnut Cake with Chocolate Mocha Frosting

Cake time! This past weekend I celebrated my birthday, and what birthday is complete with out cake? Honestly, I think everyday deserves cake but that’s just one person opinion. If you like chocolate, and coffee, look no further. Mama has you covered!

Hazelnut Cake with Chocolate Mocha Frosting


1 c. Sugar
2 c. Four
1/4 tsp. Salt
3 tsp. Baking Powder
1/4 c. Coconut Oil
1 1/4 c. Almond Milk
1 Egg
1 tsp. Vanilla
1 1/2 c. Toasted Hazelnuts

2 containers of Vegan Cream Cheese
1 1/2 c. Confectioner’s Sugar
1 tsp. Vanilla
4 tbsp. Cocoa Powder
3 tbsp. Coffee
1/4 c. Almond Milk
Pinch of Salt

Preheat the oven to 375 degrees, and grind the toasted hazelnuts until the nuts become fine.

Whisk together all the dry ingredients for the cake (flour, sugar, salt, and baking powder). Melt 1/4 cup of coconut oil and allow it to cool. Once the coconut is cooled, but still liquid, add 1 egg and 1 tsp. vanilla. Pour the liquid mixture into the dry ingredients, and stir together. Slowly add 1 1/2 cup almond milk to the batter (If the batter seems to thick, add a little more milk). Lastly, Stir in 1 cup of the hazelnuts. Set side the remaining 1/2 cup of hazelnuts for decorating.

Bake the cake in a round 8 inch baking pan for about 45 minutes, or until the toothpick comes out clean. Once the cake has baked, remove it from the pan and allow it to cool. Make sure to allow the cake to cool completely before frosting it.

While the cake cools, prepare the frosting. In a large bowl, whip together vegan cream cheese, sugar, cocoa powder, coffee, vanilla, almond milk, and salt. With a hand mixer, whip the frosting until it is light and fluffy.

Cut the cake into 4 layers. Place the bottom layer on a cake stand and frost. Continue to layer the cake until all 4 layers are stacked. Dirty frost the cake and place it in the refrigerator for 20 minutes. Remove the cake from the fridge and frost the cake one more time. Use the remaining hazelnuts to dress the sides of the cake.

Wether it’s your birthday or just another day in the neighborhood, this cake is a great idea!

Three Smoothies for Spring

It’s finally the first week of Spring! I think many of us thought we wouldn’t make it… and by us, I mean me :-). Flowers are finally blooming and new fresh fruits and veggies are at the ready! Time to make some sweet smoothies with our fruity friends. But where to begin?!?! Don’t worry, I’ve got your back! Three smoothie recipes to make your day brighter and full of flavor. Let start this Spring off the right way. Get a pep in our step and a smoothie in our bellies. To the blender!

Strawberry Chocolate Smoothie

8 Large strawberries
1 C. Chocolate Coconut water
1 Banana
1/2 Tbl. Honey
2Ttbl. Greek Yogurt
A handful of spinach
5 Ice cubes

Put all the ingredients in the blender and liquify until all the ingredients have mixed and completely blended. I’m no doctor, but this smoothie has enough potassium help with effects of any late night.

PBJ Smoothie


1C. Almond Milk
3 Tbl. Nut butter (I used almond butter but you can use whatever you like)
2 Tbl. Greek Yogurt
1/2 C. Blueberries
A few ice cubes

Blend all the ingredients until the drink is smooth and creamy. Yes, I do love peanut butter and jelly sandwiches, I mean who doesn’t?! Try this smoothie out. Trust me you won’t be disappointed.

Chai Tea Latte Smoothie

1 Tea bag Chai Tea
1/2 Tsp. Cinnamon
1/4 Tsp. Ginger
1/4 Tsp. All Spice
1/4 Tsp. Nutmeg
1/4 Tsp. Cloves
1 Tsp. Maple Syrup

1/4 C. Greek Yogurt
1/4 C. Rolled Oats
1 Banana
1 Ttbl. Maple Syrup
A handful of ice cubes

Begin by steeping the Chai tea. Add all the spices and 1 Tsp. of maple syrup to the hot tea water and let it cool. This tea can be made the night before and cooled. It makes enough for two smoothies.

Once the tea is cooled add a 1/2 cup of Chai tea to the blender along with the Greek yogurt, rolled oats, banana, and maple syrup. Liquify the ingredients until everything is thoroughly blended. This smoothie is a great way to start your day. It has caffeine to get you going, and banana and oats to keep you going.