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Pink Kitchen Vegan Desserts
Lisa Grey, author of the Pink Kitchen cookbook series discusses Vegan Desserts and Baking, and shares her recipes for Vegan Peach Upside-Down Cake and Vegan Chocolate Chip Banana Bread.

Vegan Peach Upside-Down Cake
Because upside-down cakes are flatter than a typical layer cake, there is no need to add volume with eggs. Be sure not to skimp on the milk and coconut oil. These healthy ingredients will bind the cake and provide moisture. Serves at least 8.

Ingredients:
1 ½ c.  barley flour
1 tbsp. baking powder
1 c. coconut milk
1/4 c. coconut oil
2/3 c. organic agave syrup
1 tsp. natural vanilla extract

Topping:
3 tbsp. coconut oil
2 tbsp. organic agave syrup
4 fresh peaches, sliced thin

Method:
Grease the sides of an 8” square pan. Preheat oven to
350 degrees F. If coconut oil is not liquid, melt the oil over low heat.
Coat the bottom of a round cake pan with 3 tbsp. coconut oil and
2 tbsp. agave syrup.
Arrange sliced fruit in the bottom of the pan however you like.
Combine flour and baking powder in a large bowl.
Whisk coconut milk, remaining coconut oil, and remaining agave
syrup in a separate bowl.
Add wet ingredients to dry, mixing until combined.
Pour cake batter over topping, being sure to cover all of the topping
with the batter.
Bake at 350 degrees F for about 40 minutes, or until the center is firm, springing back when you touch it gently.
Cool at least 30 minutes. Flip onto a serving plate.

Vegan Chocolate Chip Banana Bread
In this recipe, flaxseed is used to replace eggs, while NusteviaTM replaces sugar. NusteviaTM, which I’ve found to be the easiest stevia to use in baking, can be found in most supermarkets. Yields one regular loaf or 2-3 mini loaves.

Ingredients:
2 tbsp. ground flax
2 tbsp. warm water
2 c. barley flour
3/4 tsp. baking soda
pinch of sea salt
4 packets of NuSteviaTM
3 medium very ripe bananas, mashed with a fork
1/2 c. coconut milk
1/2 c. coconut oil, melted
1 tsp. natural vanilla extract
1/2 c. vegan chocolate chips

Method:
Grease loaf pan(s). Preheat oven to 350 degrees F.
Combine flax and water in a tall glass. Blend with a fork. Set aside.
Mix dry ingredients (except chocolate chips) together in a medium bowl.
If oil is not melted, melt it in a pan over low heat.
In a separate bowl, mix together mashed bananas and all wet ingredients. Add to dry mixture and mix until combined.
Gently stir in chocolate chips.
Bake until top is firm, approximately 30 minutes for mini-loaves or 40-50 minutes for regular loaf
Cool at least 30 minutes before slicing.

Lisa Grey is a breast cancer survivor, and founder of Pink Kitchen, an organization whose goal is to make healthy cooking easy and delicious for breast cancer survivors and anyone who wants to eat healthier. Lisa has background in Health Psychology with a focus on nutrition, and is the author of the Pink Kitchen Cookbook series. Learn more at www.PinkKitchen.info