The Mad Cake Batter

sweet treats and savory deets

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Vegan Cheesecake Bites

My sister has just recently joined the ranks of the lactose-intolerant, and I have been trying to find something that will not upset her stomach. This was posted on Well & Good just days before she arrived for a long weekend of hanging. The recipe originally calls for kiwi instead of peach but after discussing it with my roommate, we decided peach would be a good idea because it is in season.

We also did not follow the instructions for soaking the cashews. My roommate also makes her own cashew milk from time to time and she reassured me that just soaking the cashews for an extended period of time is fine (and she usually soaks them overnight).  The cashews soaked for about 8 hours and were super soft and ready to go. Just drain and you are ready to go.


  • 2/3 cup raw almonds
  • 12 medjool dates, pitted and chopped
  • 1/2 cup and 1 Tbsp melted virgin coconut oil, divided
  • 2 cups raw cashews
  • 1/3 cup agave
  • 1/3 cup lemon juice
  • 1 tsp vanilla
  • Pinch of sea salt
  • 2 Tbsp fresh ginger, finely-grated
  • 1/2 cup fresh spinach (but could use kale)
  • 2-3 peaches


Line a 8×8 inch baking dish with parchment paper with overhang. Set aside.

In a food processor, throw in almonds, dates, and one tablespoon of melted coconut oil blend on high. Once the mixture is finely ground, transfer it to the baking dish and press it down firmly with your hands and the back of a spoon.

Combine the remaining half cup of melted coconut oil, drained cashews, agave, lemon juice, vanilla extract, and sea salt in the food processor on high until smooth and creamy. Pour half of the mixture on the crust and put the baking dish in the freezer.

With the remaining filling in the blender, add the ginger, greens and peaches cut into forths. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this green filling on top of the other layer. Smooth it over with the back of a spoon, then transfer the dish back into the freezer to chill until completely firm.

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Peach Paprika Pie

It’s that time of year again, beach week with the fam! I can never go down empty handed. I recently made peaches2another Blueberry Lavender Pie which went over extremely well with this crowd. Though I am a huge fan of blueberries, I wanted to change it up a bit and went with another seasonal fruit, the peach.  This is, yet again, another recipe out of The Four & Twenty Blackbirds Pie Book. I didn’t have any sweet paprika or allspice, and substituted arrowroot for potato starch, but it still went over well with this crowd.


  • All-Butter Crush for 9-inch double-crust pie
  • 2 1/2 pounds of peaches
  • 2 TBS fresh lemon juice
  • 2/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 TBS arrowroot
  • 1 TBS paprika
  • 1/8 tsp white pepperpeaches1
  • 1/4 tsp ginger
  • 1/2 tsp kosher salt
  • 1 to 2 dasher Old Fashion Bitters
  • Egg wash
  • Demerara Sugar

Have a ready-made pie crust and lattice top in the refrigerator. Bring a large pot of waters to a simmer, and have a large bowl of ice ready on the side. Score an X into the bottom of each peach, and drop it into the simmering water for 30-60 seconds (I had each in towards the 60 sec end). Remove and immediately put it on ice to cool. This will make the skin slip off easily, but be careful. The peach will be super slippery.

Slice the peaches into 1/2 inch slices and place into a large bowl. Sprinkle on the lemon juice. Add the sugars, ppie1arrowroot, paprika, white pepper, ginger, salt, and bitters and toss well to combine. Spoon the filling into the pie shell, leaving behind excess juices. Arrange the lattice and crimp as desired.

Chill the pie for 10-15 min to set the pastry. Preheat the oven to 425 F and position the oven racks in the bottom and center positions. Brush the pastry with the egg wash to coat (1 large egg whisked with a tsp of water and pinch of salt). Sprinkle with the desired amount of demerara sugar.

Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 min or when the pie is beginning to brown. Lower the temp to 375 F, move the pie to the center rack (leave the baking sheet on the bottom rack in case of spilling), and continue to bake for another 30 to 35 minutes. Allow the pie to cool completely and serve warm or at room temp.