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Banana Almond Slices

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Ingredients:

  • 430 g ripe, peeled banans

  • 30 g almonds

  • 150 g ground almonds

  • 125 g gluten free flour

  • 1 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 1 tsp almond drops

  • 190 ml maple syrup

  • 55 ml whisked chickpea water

  • 2 tsp apple cider vinegar

Instruction:

  1. Preheat the oven to 190 degrees. Line baking tin with baking parchment.

  2. Put the bananas into the food processor and blend it until smooth and creamy. Next stir in the ground almonds, flour, baking powder, bicarbonate soda, maple syrup and stir until smooth batter forms.

  3. In separate bowl whisk chickpea water until looks like whipped cream ( called aquafaba). Then add almond drops, apple vinegar and mix it all together.

  4. Add aquafaba into the batter and stir until smooth batter form.

  5. Spoon the mixture into the lined baking tin, then sprinkle with almonds and bake it in the own for 35 - 40 mins or until a knife inserted into the middle comes out clean. Once ready, leave to cool in the tin for 10 minutes to firm up.

  6. ENJOY :)

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Raspberry Almond Thumbprint Cookies

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Ingredients:

cups raw almonds, processed into almond meal (about 1.5 cups almond meal)

  • 34 g cup all purpose flour

  • 2 tbsp ground flax

  • 1/4 tsp salt

  • 1 tsp aluminum-free baking powder

  • 113 g raw almond butter (see note)

  • 3 tbsp pure maple syrup

  • 1/2 tsp almond extract

  • 5-6 tbsp raspberry jam or fresh raspberries

  • approx 1/3 cup shredded coconut, for rolling

Instructions:

Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.

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  1. Place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long.

  2. In a large bowl, whisk the dry ingredients (almond meal, flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.

  3. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.

  4. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.

  5. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!

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Jo's Berries & Coconut Bday Cake

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Ingredients:

For the cake:

150 g coconut flour
300 g all purpose flour
250 ml soya milk
350 ml maple syrup
1/2 tsp salt
1 x 400 g tin of chickpeas (only water) = aquafaba
1 tbs baking powder
3 big strawberries
1/3 cup of berries

For the filling:

400 g pure coconut or soya yogurt
water from 1 x 400 g tin of chickpeas = aquafaba
100 ml maple syrup
100 g coconut sugar
50 g crushed almonds
300 g desiccated coconut
5 strawberries for decoration
1/2 cup berries for decoration

Instructions

whisked aquafaba

whisked aquafaba

  1. Preheat the oven to 180°C or 350°F

  2. In a bowl sift flours, baking powder. Add sugar and salt. Whisk together milk, water from chickpeas and maple syrup, mix well till smooth and creamy. If it looks too liquid and watery add ½ tbls flour and whisk well.

  3. Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.

  4. Sprinkle with golden syrup and bake for 20-25 minutes. Bake until the surface becomes a light golden brown.

  5. Transfer the cakes to a cooling rack and allow to cool completely before frosting.

  6. Prepare your aquafaba ('water-bean') remember to whisk it first until it turns white and foamy, then fold it into the batter using a metal spoon to keep those bubbles from popping.

  7. Prepare your frosting by adding the aquafaba, coconut or soya yogurt, maple syrup to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more soya milk, a drop at a time until you reach the right consistency, if it’s too thin add more powdered sugar.

  8. Divide the batter evenly between the two. Add dessicated coconut in one half and fold in between cakes and sides. Use the other half without coconut to top up the cake.

  9. Frost your cake and decorate it with plenty of dessicated coconut and fruit.

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Czech Christmas bread VANOCKA

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INGREDIENTS

200 ml soya milk
100 g coconut sugar
3 teaspoons dried yeast or I use 1 tbs baking powder mixed with crushed vit C
500g all purpose flour
1/2 tsp salt
Zest from 1 lemon
2 flax eggs ( 2 tbsp flaxseeds topped with 4 tbsp boiled water)
100 g vegan butter, melted and cooled
1/3 cup raisins, sultanas or dried 

INSTRUCTIONS

1. Prepare your flax eggs. Add 2 tbsp of flaxseeds and 6 tbsp of boiled water and then whisk until it becomes gelatinous. Let sit in the fridge for 15 mins.

Heat the milk so that it is lukewarm. Measure 1 teaspoon from the 3/4 cup of sugar and stir this into the milk along with the yeast( I use 1tbsp of baking powder and crushed Vit C) Leave it to bubble and froth (about 10 minutes).

2. Meanwhile, sift flour, the rest of the sugar and salt into a large bowl and whisk to combine. Add lemon zest, flax eggs and melted butter, mixing well. Once the yeast is ready (it should be bubbly and frothy), add to the bowl along with the dried fruit and mix to combine.

3. Using your hands, ‘fold’ the dough, so that it is well combined. The dough will be slightly sticky – this is perfect. If it is too sticky to handle, add a little more flour.

4. Take the dough out of the bowl and dust the sides and bottom of the bowl with flour. Place the dough back into the bowl, cover with a tea towel and put it in a warm place for 2 hours to rise.

Let’s braid!

5. Once the dough has risen, take the dough out of the bowl and cut into 4 same parts –Gently roll each part into a log shape.

6. Using your hands, roll each piece into a strand, about 1 inch thick. The 4 strands will be braided together to make the braid.

7. Following the links in the post as a guide, braid the four shortest strands (all equal length) together using the videos mentioned in the post as a guide. Once braided, make a dent in the middle of the braid with the side of your hand so that it is flattened slightly making it easy for the next braid to sit on.

9. Mix the olive in a small cup and using a pastry brush, brush over a light coating of oil over the braid.

10. Line a tray with baking paper and place the braid on top, set aside.

13. Once the dough has rested 15 mins , heat the oven to 175C/350F. and sprinkle the almonds on top. To prevent the bread from toppling over when baking, insert 4 skewers in the creases of the braids. Completely cover the braid with tinfoil and bake for 45 minutes, covered the whole time. After 45 minutes, take the foil off and bake for a further 5 – 10 minutes or until the skewers come out clean.

14. Cool completely before dusting with icing sugar and cutting into slices. This bread is delicious when toasted and also makes the best french toast or bread pudding.

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Easy Vegan Melted Chocolate

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Ingredients:

  • 230 g  finely chopped coconut or vegan but

  • 5 Tbsp maple syrup or agave nectar

  • 1/2 cup unsweetened cocoa powder or cacao powder

  • 1 tsp vanilla extract 

  • pinch sea salt 

INSTRUCTIONS:

  1. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water.

  2. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  3. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.

  4. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.

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Zoe's Orange Chocolate Bday Cake

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INGREDIENTS

FOR THE CAKE

  • 1 small thin-skinned orange

  • 175g (10 oz) self-raising flour

  • 100 g coconut flour

  • 1tsp baking powder

  • 275g light soft sugar

  • 225g vegan butter, softened

  • 4 flax eggs


FOR THE ORANGE NUTTY FILLING

  • 50g (2 oz) butter, softened

  • 175g coconut or icing sugar, sifted, 

  • 100 g almond flakes ( can avoid them if any allergies)

  • 20 ml orange fresh juice

EASY VEGAN CHOCOLATE

  • 230 g vegan or coconut butter

  • 3-5 Tbsp maple syrup or agave nectar

  • 1/2 cup unsweetened cocoa powder or cacao powder*

  • 1 tsp vanilla extract 

  • pinch sea salt 

INSTRUCTIONS

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  1. Preheat the oven to 180oC/Fan 160oC/Gas 4. Grease and base-line two deep 20cm (8 in) tins with greased greaseproof paper.

  2. Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool.

  3. When the orange is soft and cold, cut in half and remove any pips. Process the whole orange, including the skin, until medium chunky. Reserve 20 ml of the orange pulp for the icing, and put the rest back in the processor. Add the remaining cake ingredients and blend until smooth. Avoid overmixing. Divide the mixture evenly between the two tins.

  4. Bake in the preheated oven for 25–30 minutes.

  5. Leave to cool in the tins for a few moments, then turn out, peel off the paper and finish cooling on a wire rack.

  6. . To make the orange filling, cream the soft butter, then add the sifted coconut or icing sugar and reserved orange pulp. Sandwich the cakes together with the icing, and sift icing sugar over the top of the cake.

  7. For the chocolate: To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  8. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined.

  9. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.




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Czech Christmas White & Black cookies - Linecke pecivo)

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Ingredients

  • 230 g vegan butter (2 sticks, softened)

  • 255 g soft brown sugar or coconut sugar

  • 1 table spoon flaxseed

  • 2 tablespoon boiled water

  • 1 1/2 teaspoons vanilla

  • 700 g flour (all-purpose)

  • 2 tablespoons cocoa powder

Steps to Make It

  1. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix thoroughly. Add the flour and work into a smooth dough. Divide dough in half and mix cocoa powder into half the dough.

  2. You may roll immediately between waxed or parchment paper but refrigerate before cutting for more even strips.

For Checkerboard Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/2-inch-thick rectangle. Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier. Cut each rectangle horizontally into 1/2-inch-wide strips. Lay 5 strips of alternating color on a piece of waxed or parchment paper, making sure they touch each other. Then over the first layer, place the second layer of strips, alternating the colors, and then the third layer on top of this, alternating the colors (you can add a fourth layer if you like). Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.

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For Pinwheel Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/8- to 1/4-inch rectangle.Lay the contrasting color rectangle of dough on top and roll up. Wrap in plastic wrap and refrigerate 2 to 3 hours.

Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.



Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.

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Czech Christmas Bear Paws - Medvedi Tlapky

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Ingredients:

  • 1 cup walnuts ( chopped)

  • 600 g any purpose of flour

  • 300 g soft brown sugar

  • 300 g powdered sugar 9 I use coconut sugar)

  • 255 g cocoa powder

  • 1 tsp ground cloves

  • 1 tsp cinnamon

  • pinch salt

  • 300 g softened vegan butter, in small pieces


Method

  • Preheat the oven to 350° F/190° C. If your cookie molds are unseasoned or not non-stick, lightly oil them.

  • In a food processor, grind the walnuts until they form a crumbly paste.

  • In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.

  • Form the dough into a ball and gently knead it a few times.

  • Oil the molds and then sprinkle them with flour so you can remove baked cookies out easy.

  • Press dough into prepared pans/ molds ( oil them from inside and sprinkle with flour) and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely.

  • If you are using individual molds, place  them on a baking sheet; bake for 8-10 minutes, watching carefully that the edges of the cookies don’t burn.

  • Allow the cookies to cool for 5 minutes before gently sliding them out of the forms.

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Czech Christmas Vanilla Crescents - Vanilkove Rohlicky

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Czech vanilla crescents or vanilkove rohlicky is popular year-round, but especially at Christmas time when they become part of Christmas Cookies.

Ingredients

  • 230 g vegan butter (room-temperature)

  • 5 tablespoons sugar

  • 2 teaspoons vanilla extract

  • 1 tablespoon water

  • 600 g flour (all-purpose)

  • 1/2 teaspoon salt

  • 600 g cashew or almonds (finely chopped, or hazelnuts)

  • 2 tablespoon falxseeds

  • 2 tablespoon boiled water

Steps to Make It

  1. Heat oven to 325 F. In a large bowl, cream room-temperature butter and add 5 tablespoons sugar, 2 teaspoons vanilla and 1 tablespoon water and cream again.

  2. Make a flaxseed eggs: Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

  3. In a separate small bowl, whisk together all-purpose flour and 1/2 teaspoon salt, and add to creamed mixture, combining thoroughly. Add finely chopped nuts of choice until completely incorporated.

  4. Roll the dough between the palms of your hands to make a long snake, the size of a thick pencil. Cut the dough with a glass or cookie cutter to assure uniformity. Shape into crescents, put on a greased sheet pan or on a sheet pan lined with baking paper and bake in preheated oven at 350 F (180 C) for about 10 minutes until slightly golden around the edges. 

  5. While they are still warm, toss in powder sugar.  Let Vanilla Crescents cool then hide them in a sealed container in a cold room until Christmas.

  6. Transfer to an airtight container. These will keep several weeks.

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Tom's Rugby Choco & Peanut Butter Bday Cake

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Ingredients

  • 300 ml dairy-free milk (soy, almond etc...)

  • 1 tbsp lemon juice

  • 150 g  non-dairy margarine (I used Flora Freedom)

  • 3 tbsp golden syrup agave or maple syrup

  • 1 tsp instant coffee granules or espresso powder

  • 275 g plain (all purpose) flour

  • 175 g coconut or soft sugar

  • 4 tbsp unsweetened cocoa powder

  • 3 tsp baking powder

  • 1 flax egg ( 2 tablespoon flaxseed in boild water)

For the vegan chocolate frosting (double to cover the sides as well)

  • 75 g (1/3 cup) non-dairy margarine

  • 200 g (1 2/3 cups) powdered icing sugar (confectioner's sugar)

  • 4 tbsp unsweetened cocoa powder

  • 2 tbsp water

Instructions

  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.

  2. Stir the lemon juice into the milk and set aside.

  3. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.

  4. Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.

  5. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

  6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.

  7. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

  8. Meanwhile, to make the icing beat together all ingredients until smooth.

  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

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Dave's Oreo Bday Cake

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Trust me, nobody will guess that it’s vegan. It’s great as a vegan birthday cake, party cake or everyday cake! 

Ingredients

  • Chocolate Cake:

  • Dry Ingredients:

  • 200 g coconut flour

  • 200 g all purpose flour

  • 300 g coconut sugar or light soft sugar

  • 130 g cocoa powder

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 3/4 tsp salt

    Wet Ingredients:

  • 400 ml dairy free milk, unsweetened

  • 100 ml rapeseed oil

  • 1 tbs vanilla extract

  • 2 tablespoon golden syrup

Oreo Buttercream:

  • 250 g vegan butter, room temperature

  • 400 g powdered sugar or I use coconut sugar

  • 2 scoops vanilla vegan protein ( not needed necessary, I like strong vanilla flavor)

  • 8 tbs dairy free milk

  • 1.5 tsp vanilla extract

Topping Chocolate sauce

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  • 80 g melted vegan butter

  • 60 g cocoa powder

  • 100 coconut or icing sugar

  • 2 tablespoon golden syrup


Instructions

  1. Chocolate Cake:

  2. Preheat oven to 350 °F

  3. Grease and/or line a 9-inch cake pan.

  4. In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt and place it to food processor.

  5. In another large bowl, combine dairy free milk, sugar, golden syrup, rapeseed oil and vanilla extract, stirring until fully mixed. Add wet ingredients into food processor and blend it until fully mixed.

  6. Evenly distribute batter between your prepped cake pan.

  7. Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into the middle of the cakes comes out clean

  8. Let cool in pans, then remove and allow to fully cool on a wire cooling rack

Oreo Buttercream:

  1. Using a stand or electric mixer, or food processor, cream vegan butter until light and fluffy

  2. Slowly add coconut or powdered sugar, protein powder ( if you wish) and mix with butter until smooth

  3. Add dairy free milk and vanilla extract and continue to mix

  4. Add golden syrup and mix it well.

  5. Add more dairy free milk (1 tbs at a time) if too thick or more powdered sugar if too thin.

Chocolate sauce:

In sauce pan, melted vegan butter and then add golden syrup and sugar. Mix it really slowly until its become smooth and creamy. Let a little cool it before spreading on cake.


Finishing point:

  1. Once the cake layers are completely cool, cut them into two layers, level the tops using a serrated knife or cake leveller

  2. On the first layer, spread a layer of oreo icing.

  3. Place the second layer on top.

  4. Top with more chocolate sauce.

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Krysia's Apple & Cinnamon Bday Cake

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Dry Ingredients for the cake:

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  • 200g self-raising flour

  • 200 g coconut flour

  • 30 g hazelnuts

  • 2 tsp baking powder

  • 2 tbsp. chia seeds

  • 65 g raisins

  • 100g brown sugar

  • 150 g cooking apples or any fresh apples

  • 1 tsp cinnamon powder

Wet Ingredients for the cake:

  • 65 ml  coconut oil or rapeseed oil

  • 2 tsp. vanilla essence

  • 300 ml soya milk

Ingredients for the filling and icing

  • 100 g tropical dried fruit

  • 60 ml coconut fat free milk

  • 80 g coconut sugar or powdered sugar

  • 2 tsp cinnamon

    Put dried fruit mix into the food processor and blend it until its broke in small pieces. Then add rest of the filling and icing ingredients and mix it together.

METHOD:
1. Preheat your oven to 180C (360F) and grease the sides and base of a 24 cm cake tin with coconut oil.

chop and soak the apples  in 1/4 boiling water to soften. Sift dry ingredients into a bowl. Grind hazelnuts in a food processor to a fine flour then fold gently into the dry mix.

2. Blend wet ingredients in a blender including the apples  without soaking water until super smooth.

3. Line a baking tin with baking paper and then grease the sides with coconut oil or vegan butter. Pour the batter into the cake tin and spread evenly. Bake the cake in the preheated oven for 35 minutes. Let cool down and then sprinkle  icing on a top.

Happy Bday gorgeous Krysia :) xx

Happy Bday gorgeous Krysia :) xx

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Ben's Caramel Carrot Vegan Bday Cake

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Ingredients

For the cake:

Happy Bday my sunshine xx

Happy Bday my sunshine xx

  • 270 g carrots

  • 135 g walnuts

  • 1 orange

  • 135 g sultanas

  • 400 g self-raising flour

  • 2 tsp baking powder

  • 240 g soft light brown sugar

  • 1/2 tsp grated nutmeg

  • 1 tsp ground cinnamon

  • 1/2 tsp salt

  • 400 ml almond milk

  • 160 ml coconut oil 

  • 100 ml maple syrup

For the icing:

  • 440 g icing sugar

  • 60 g dairy-free margarine

  • 60 ml coconut unsweetened milk

  • 3 tbsp almond milk


Instructions

For the cake:

  1. Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4.  Grease two 23cm (9 inch) cake tins and line the bottoms with baking parchment / greaseproof paper.

  2. Peel and trim the carrots and grate them into a bowl.  Finely chop the walnuts and add to the carrots.  Grate the zest of the orange into the bowl, and finally weigh the sultanas and add to the bowl.

  3. Next, put the flour, baking powder, sugar, nutmeg, cinnamon and salt into a large bowl.

  4. Mix the soya milk and rapeseed oil in a jug, then tip them into the large bowl with the dry ingredients.  Mix (by hand) until combined and the batter is fairly smooth.  Tip in the carrot, walnuts, orange zest and sultanas and stir until fully combined.

  5. Bang the bowl firmly onto the work surface (this stops the raising agents starting to work too early).  Divide the cake mixture between the two tins, and bang each tin on the work surface once again. Top with maple syrup and spread it all over the mixture and little mix it.

  6. Bake for 25-30 minutes until a knife or skewer comes out clean.  Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.

For the icing:

  1. Place the icing sugar, margarine and coconut milk into a large bowl (or mixer), and beat together until completely smooth.  Add the almond milk one tablespoon at a time until the icing is light and fluffy.

  2. Sandwich the two cakes together with a layer of icing in the middle (use about one third of the icing for this), and spread the remaining icing over the top of the cake.


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Ben's Cookie Dough Vegan Bday Cake

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Ingredients

for the cake

  • 400 g white, oat, or any raising flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 60 g sugar, unrefined if desired

  • 60 g brown sugar or coconut sugar

  • 70 g cocoa powder

  • 70 g crushed any vegan layer cake ( use food processor)

  • 2 tbsp milk of choice, plus more if needed

  • 60 ml coconut melted oil or vegan spread ( butter., melted)

  • 1/4 tsp pure vanilla extract

For the filling:



For the icing:

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  • 440 g icing sugar

  • 60 g dairy-free margarine

  • 30 ml coconut unsweetened milk

  • 4 tbsp coconut flour

  • 80 g cocoa powder

  • 3 tbsp almond milk



  • For the cake:

    1. Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4.  Grease two 23cm (9 inch) cake tins and line the bottoms with baking parchment / greaseproof paper.

    2. Put the flour, baking powder, sugar, cocoa powder and salt into a food processor.

    3. Mix the soya milk and coconut oil in a jug ( melt the oil in microwave) , then tip them into the food processor with the dry ingredients.  Mix until combined and the batter is fairly smooth. 

    4. Bang the bowl firmly onto the work surface (this stops the raising agents starting to work too early).  Divide the cake mixture between the two tins, and bang each tin on the work surface once again, (you will see tiny bubbles come to the surface).

    5. Bake for 25-30 minutes until a knife or skewer comes out clean.  Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.

    6. TOP TIP: If you have time, the cake will be even better if you now put it in an airtight container or tin overnight.  The crust will become soft and the cake will become more moist.  

    For the icing:

    1. Place the icing sugar, margarine and coconut milk into a large bowl (or mixer), and beat together until completely smooth.  Add the almond milk one tablespoon at a time until the icing is light and fluffy.

    2. Spread the icing over the top of the cake. 

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Joe's Bday Snickers Cake

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For the chocolate cake

  • 2 cups ( 700g) cake flour*

  • 2 cups ( 700g) soft brown sugar

  • 80 g cocoa powder

  • 4.5 teaspoon baking powder

  • 500ml almond milk

  • 250 ml coconut oil (melted)

  • 2 tablespoons vanilla extract


For the peanut butter caramel

  • 80 ml melted coconut oil

  • 80 ml maple syrup

  • 2.5 tablespoons smooth peanut butter

For the peanut buttercream

  • 125 g vegan spread

  • 125 g smooth peanut butter

  • 400 g icing or powdered sugar, sifted

For the chocolate ganache

  • 100 g cocoa powder

  • 80 ml coconut oil ( melted)

  • 40 ml coconut cream

  • 80 g g icing sugar, sifted

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INSTRUCTIONS

  1. Preheat oven to 180C/350F and line 3x20cm/8inch square tins on the base and sides. In a very large bowl (the largest you have), whisk the cake flour, brown sugar, cocoa powder and baking powder until evenly distributed.

  2. In a large jug measure the water, oil, vinegar and vanilla and whisk together. Make a well in the dry ingredients and mix in the liquid and chopped chocolate until just combined. Do not overmix. Bake for 35-40 minutes or until the centre springs back to the touch. Cool completely - you can make these the day before, cool and just wrap these well to prevent drying out.

  3. Make the peanut butter caramel. Melt the coconut oil in a pan and add in the maple syrup and peanut butter. Use a stick/immersion blender and blend until thick. As this cools, it will thicken and if you keep it in the fridge it sets quite firm. Set aside at room temperature.

  4. Make the peanut buttercream. Place the vegan spread and peanut butter in the food processor fitted with a paddle attachment. Beat until smooth. Then on low speed mix in the sifted icing sugar and salt and beat until smooth. Set aside at room temperature.

  5. Start assembling the cake. Trim off the edges to make it flat and place it on a serving plate. Spread some of the peanut buttercream on the base and then add some to a piping bag and pipe around the edge to create a little edge. Spoon the peanut butter caramel into the centre and sprinkle with half of the peanuts. Place in the freezer to set. Then spread some more peanut buttercream on top of this to seal off the layer. Repeat with the other cake and end on a single cake layer. Place the whole cake in the fridge to set the caramel.

  6. Heat the coconut cream, coconut oil, maple syrup in a pan until almost melted and then place the cocoa powder for the ganache . Add in the sifted icing sugar. It should be spreadable and not too runny. Spread around the cake on the top and sides. I did this in two layers and refrigerated the cake for 15 minutes between layers. Use a large scraper to smooth the sides.




Happy Bday Joe :) x

Happy Bday Joe :) x

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Vegan Chocolate Brownies

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Ingredients

  • 4 tbsp flaxseed meal

  • 1/2 cup + 2 tablespoons water

  • 2/3 cup vegan butter or coconut oil (melted) 

  • 1 cup granulated sugar

  • 1 cup brown sugar, lightly packed

  • 1 tablespoon pure vanilla extract

  • 1 cup flour

  • 1 cup cocoa powder

  • 1 teaspoon salt

Instructions

  1. Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.

  2. Melt the vegan butter 30 seconds in microwave.

  3. Add into a food processor: the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.

  4. Over the same large bowl, sift in the flour and cocoa powder. Add the salt and stir with a large wooden spoon until just combined.

  5. Fold in half of the chocolate chips ( if you like) Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.

  6. Bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set.

  7. Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.

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Black & White Chocolate Vegan Cake

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For the Vegan White Cake:

  • 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour*

  • 1 and 1/2 cups (300g) White Sugar

  • 1 and 1/2 tsp Baking Soda

  • 3/4 tsp Salt

  • 1 and 1/2 cups (360ml) Soya Milk*

  • 1/2 cup (120ml) Vegan Butter(Melted)

  • 2 tsp Vanilla Extract

  • 2 flax eggs ( 2 tbsp flaxseed meal + 5 tbsp hot water)

For the Dark Cake:

Use half of cake batter and only

  • 70 g cocoa powder

For the Buttercream Frosting:

  • 4 and 1/2 cups (540g) Powdered Sugar

  • 1/2 cup (112g) Vegan Butter

  • 3 and 1/2 Tbsp Almond Milk

For the filling

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  • 3 tablespoon smooth peanut butter

  • 40 g medjool dates

  • 3 bananas

  • 150 g tropical fruit & nut mix

  • 60 g coconut sugar

  • 100 ml maple syrup

INSTRUCTION for Flax egg

Add the tablespoon of ground flaxseed to a bowl.

  1. Add 5-6 tablespoons of hot water from the kettle (just boiled).

  2. Allow to sit for a minute or two – using hot water makes the thickening process much faster.

  3. Use it in place of an egg in recipes, it’s not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 regular (chicken) egg in recipes.

INSTRUCTIONS

  1. Preheat the oven to 350°F (180°C) and spray two 8-inch cake pins with non-stick spray and line the bottoms with circles of parchment paper. Set aside.

  2. Sift the flour into a food processor and add the white sugar, baking soda, flax egg and salt and mix together.

  3. Add the almond milk, melted coconut oil, and clear vanilla extract and whisk in with a hand whisk until just combined.

  4. Divide the cake batter evenly and add cocoa powder in one half. Put the batter between the two prepared cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

  5. Transfer the cakes to a wire cooling rack and let them cool completely before frosting.

  6. Prepare your frosting by adding the powdered sugar, vegan butter, almond milk and clear vanilla extract to the bowl of your electric mixer and start off at slow speed, gradually increasing speed until your frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it’s too thick, add more almond milk a drop at a time until you reach the right consistency.

  7. Prepare your frosting by adding the powdered sugar, vegan butter and almond milk into the food processor. You may or not need the extra Tbsp of almond milk, just use as little as needed so that your frosting is very thick, smooth but still spreadable.

  8. For the filling, place fruit and nut mix into food processor and brake it into little pieces and then add bananas, medjool dates, peanut butter, coconut sugar and maple syrup. Blend it until smooth paste.

  9. Spread the filling texture between white and dark cakes.

  10. Frost the cake and decorate with sprinkles, or nuts or whatever you wish :)

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