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[Share & Save This!] Would you believe me if I told you this is the coolest and most efficient way to get around town than my car? And it’s a gas saver too! With the price of gas this RadExpand 5 is a game changer! 

I love this RadExpand 5 bike so much that we’ve taken it on all of our trips lately. If you see us crushing along honk and wave! 

This is my first electric bike and I like that you can store it in your vehicle, RV, apartment, or boat  because it’s foldable. 

With the large tires, I can go off-roading, go hit all the trails, and so much more. And with pedal assist I can get up to 20 mph and I feel like the battery lasts forever on this bike! The batteries have an average of 45 miles per charge. 

@radpowerbikes are the best selling bikes in America & they ship free to the U.S. too! 

Would you consider riding an electric bike to save on gas and for adventure travel? To purchase your own bike click on the link in my bio. 

#RideRad #AD #Plantdaddy #Travel #Electricbikes #Vegan  #electricvehicle
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[SHARE & SAVE] This Vegan Hummingbird cake is made with love! It’s moist, soft, and delicious! Easy to make just don’t eat the entire cake in one day! 

3 cups all-purpose flour
1 1/3 cups of vegetable oil
1/2 cup of vegan egg substitute 

1 tsp of baking soda
1 tsp of baking powder
1 tsp of ground cinnamon
1 tsp of apple pie spice
2 cups of organic cane sugar
3/4 cup of organic light brown sugar
1 tsp of sea salt
2 tsp vanilla extract
1 1/2 cups mashed bananas
1 cup (8 oz) of canned pineapples, drained
1 cup of toasted pecans, finely chopped, reserve whole pecans for decoration

Frosting
2 (8 oz.) cream cheese,  room temperature
1 1/4 cups of lightly sweetened shredded coconut, toasted 
1 cup of vegan butter (softened)
4 cups of powdered sugar
2 tsp vanilla extract

For the cake

1. Preheat your oven to 350 degrees. You will roast your chopped pecans for 6-8 minutes and allow rot cook. Prepare 2 - 9” inch round non-stick cake pans. Grease each pan with vegan butter and a pinch of flour. 
2. In a large bowl, combine all purpose flour, organic sugar, cinnamon, baking powder, baking soda, sea salt and stir well. 
3. Next, combine your vegan egg substitute, pure vanilla extract, crushed pineapples with the juice, mashed organic bananas, roasted pecans, organic brown sugar, and Apple Pie Spice and begin to fold batter with a wooden spoon. You don’t want to over mix your batter, this will make your cake fluffier. 
4. Divide the batter evenly into your cake pans and bake on the lower rack at 350 degrees. Bake at 30-35 minutes, you can insert a toothpick in the middle and it should come out clean when it. Cool your cakes for 45 minutes and processed to frosting. 

For the frosting 

1. In a  bowl, combine room temperature vegan butter and beat until fluffy while mixing the vegan cream cheese. 

2. Combine sifted powder sugar, add one cup at a time between mixing and then your vanilla extract. Add finely chopped coconut flakes for extra texture to your icing. (Optional) Remember to use a mixer on  low setting to prevent splatter. Mix frosting until it’s fluffy and light.
3. Spread the icing over cake evenly. 

#vegan #veganrecipes #veganfood #veganuary #plantdaddy
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