Vegan Carrot Cake

Hey Heart Healthy friends!

I found this awesome recipe for carrot cake on the forks over knives website They have a fabulous video with the recipe, which I should have watched before I made it.

I think the frosting would have been just a touch creamier with less water. It’s easy to add more water to thin it than it is to remove water to thicken it. I didn’t use the vanilla bean seeds and it was just fine. I simply didn’t have any in my kitchen.

I also did not include the optional walnuts in the cake but maybe next time I will. Yes! I said next time! I am definitely adding this one to my recipe book. I’ll let you go to the forks over knives website and print the recipes off. The cake and the frosting are two different recipes, so don’t forget to track down the frosting.

I don’t have a kitchen scale and usually just make guesstimates when necessary. On that note, I used 6 dates pitted and chopped in the cake, and 7 dates pitted and chopped in the frosting.

Enjoy! Remember you only have one ❤️. The same recipes that are good for your heart health are also good for your brain health.

WFPB Chocolate Chip Cookies

WFPB Chocolate Chip Cookies

Being on such a strict diet means there aren’t very many options for sweet indulgences. These cookies are great to have sitting around, and my husband loves them! || I adapted  @susanffvk’s Banana-Maple Oatmeal Cookie recipe from her fat free vegan blog . I added nutmeg in addition to the cinnamon for flavoring and used chocolate chips in place of raisins in Susan’s original recipe.  Tip: Make sure you flatten the cookies before putting them in the oven because they won’t change shape during baking.  I love using the silicon mats I purchased at Costco in place of parchment paper.  These cookies can easily double as a quick breakfast when you are on the run, or a healthy exercise snack at the gym.


WFPB Chocolate Chip Cookies

  • Servings: 3 dozen cookies
  • Difficulty: easy
  • Print

A healthy snack for any time of day.


  • 2 tsp. ground chia seeds
  • 4 Tbsp. water
  • 2 cups quick oats
  • 2 cups white whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1/2 cup vegan chocolate chips ( I prefer Enjoy life semi-sweet mini chips)
  • 1 tsp. vanilla
  • 1 cup maple syrup
  • 2 bananas, mashed
  • 1 tsp lemon juice


  1. Preheat oven to 375℉
  2. Combine ground chia seeds with water and set aside.
  3. Mix the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg in a mixing bowl.  Add the vegan chocolate chips.
  4. Mix the maple syrup, vanilla, mashed bananas, and lemon juice.  Mix in the ground chia seeds.  Pour into the dry mixture and stir well.
  5. Drop by heaping teaspoons onto a baking sheet lined with a silicon mat or parchment paper.  Flatten each cookie slightly with a fork.  Bake for 8-12 min. or until bottoms are lightly browned.  Cool on a wire rack before serving.