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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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Jana's Coffee Vegan Cake

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For the Coffee Cake:

  • 2 cups (250g) All Coconut or any Flour

  • 1 cup (200g) Coconut or Soft Brown Sugar

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 1/2 tsp cinnamon

  • 3 Tbsp Instant Coffee Powder

  • 2 Tbsp Hot Water

  • 1 cup (240ml) Soy Milk, Almond or Hazelnut milk

  • 2 tsp Vanilla Extract

  • 1/3 cup (80ml) Coconut Oil ( melted)

  • 1 tbsp flaxseed meal

  • 3 tbsp hot water

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For the Chocolate Frosting:

  • 4 cups (480g) Powdered (Confectioners) Sugar

  • 1/4 cup ( 60) vegan spread

  • 1 Tbsp Instant Coffee Powder

  • 4 Tbsp Cocoa Powder

  • 1-2 Tbsp Soy Milk, Almond or Hazelnut milk

  • 1-2 Tbsp maple syrup

For the chocolate sauce

  • 60 ml Melted Coconut Oil

  • 3 Tbsp Maple Syrup

  • 3 Tbsp cocoa powdee

INSTRUCTIONS

  1. Preheat the oven to 350°F (180°C).

  2. Prepare your flax egg  by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle. Allow to sit for a minute.

  3. Then mix the instant coffee with 2 Tbsp of hot water from the kettle into a thick paste. Mix this with the soy milk and add to the mixing bowl along with the vanilla, oil, and flax egg.

  4. Sift the flour into a food processor add the sugar, baking soda, salt and cinnamon. and all wet ingredients.

  5. Blend it briefly till smooth.

  6. Spray two 7 inch cake tins with non-stick spray and then place a circle of parchment paper at the base of each.

  7. Divide the cake batter evenly between the two cake tins.

  8. 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.

  9. Place the cakes onto a cooling rack to cool completely before frosting.

  10. Prepare your frosting by adding the powdered sugar, vegan spread and cocoa powder into the food processor. Mix the coffee powder with 1 Tbsp soy milk ( or any non dairy milk) and the vanilla and form it into a paste before adding it in. Start mixing at low speed, gradually increase speed until it’s thick and smooth. You may or not need the extra Tbsp of soy milk, just use as little as needed so that your frosting is very thick, but still spreadable.

  11. For the chocolate sauce: melt coconut oil ( in microwave if you like). Put it into food processor and add maple syrup and cocoa powder and blend it until completely all ingredients mixed together.

  12. Frost the cakes when cooled and decorate with melted chocolate drizzle and use your creation to share this act of giving :)

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Peanut Butter Aimee's Bday Cake

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Ingredients for the cake

  • 600 g  all-purpose flour

  • 70 g  granulated sugar

  • 250 ml maple syrup

  • 450 ml almond unsweetened milk

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • 1/3 melted cup coconut oil

  • 1 cup cold water

  • 200 g peanuts

  • 1 teaspoon vanilla

For the filling

  • 2 bananas

  • 6 tablespoon coconut sugar or soft brown sugar

  • 5 tbsp crunchy or smooth peanut butter

  • 4 tbsp maple or golden syrup

  • 30 ml Melted coconut oil

INSTRUCTIONS

Preheat the oven to 350°F (180°C).

  1. Sift the flour into a mixing bowl and add the sugar, baking soda, and salt.

  2. Prepare your flax egg by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle. Allow to sit for a minute.

  3. In the food processor, blend peanuts until smooth paste, add almond milk with the vanilla, oil and flax egg.

  4. Blend this until smooth.

  5. Spray two 7 inch cake tins with non-stick spray and then place a circle of parchment paper at the base of each.

  6. Divide the cake batter evenly between the two cake tins.

  7. 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.

  8. Place the cakes onto a cooling rack to cool completely before frosting.

  9. Prepare your frosting by blending bananas in food processor and the adding the powdered sugar, peanut butter, coconut oil, and golden syrup. Start mixing at low speed, gradually increase speed until it’s thick and smooth. You may or not need the extra Tbsp of almond milk, just use as little as needed so that your frosting is very thick, but still spreadable.

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Autumn Date Vegan Cake

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INGREDIENTS:

For the cake:

  • 18 dates

  • 3 bananas

  • 3/4 cup soy milk

  • 3/4 cup brown sugar

  • 1/4 maple syrup

  • 1/4 coconut oil

  • 1 teaspoon vanilla extract

  • 3 table spoon flaxseeds

  • 1 cup all-purpose flour ( I use coconut)

  • 1 teaspoon baking soda

  • 1/4 cup chopped walnuts

  • 16 almonds for decoration

For the topping:

Instructions:

Preheat the oven at 350F/180C for 15 minutes. Grease well an 8×8 inch circle or square baking pan with non stick cooking spray or line it with parchment paper.. In a medium size bowl sift together the flour and baking soda and set aside.

  1. In food processor blend bananas add sugar soya milk, vanilla extract, flaxseeds, and blend it.

  2. In a large bowl pour the dates paste. Mix in the coconut oil and myple syrup . Stir in the flour mixture little by little. Use a whisk to mix so that lumps won’t form.

  3. Add the walnuts and mix well.

  4. Pour the batter into the prepared pan, arrange the almonds in a pattern and bake for for 35-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

  5. Transfer the pan to a wire cooling rack. Leave it for at least 10-15 minutes before you can remove the cake from the oven. Cool it completely for another 15-30 minutes before you can slice this decadent vegan date cake.

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Bunny Carrot Cake

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Ingredients

For the cake:

  • 270 g carrots

  • 120 g coconut flour

  • 1 orange

  • 135 g sultanas

  • 450 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 unsweetened soya milk

  • 160 ml coconut oil (or other flavourless oil)

For the filling:

  • 3 large bananas

  • 15 medjoool dates

  • 3 tablespoon melted coconut oil

  • 2 tsp cinnamon

  • 3 tbsp powdered peanut butter ( or vanilla protein)

For the icing:

  • 440 g icing sugar

  • 60 g dairy-free margarine

  • 2 grated carrot

  • half of orange fresh juice

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.  Add coconut flour 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, (you will see tiny bubbles come to the surface).

  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.

  7. 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 filling:

  1. Put all ingredients into blender and blend it until smooth.

  2. Sandwich the two cakes together with a layer of icing in the middle

For the icing:

  1. Place the icing sugar, margarine into a large bowl (or mixer), and beat together until completely smooth.  Add the fresh orange zest until the icing is light and fluffy. Spread the icing over the top of the cake.  Sprinkle with chopped pistachios if you wish, or any other chopped nuts.

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Fudgy Beetroot Chocolate Cake

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Ingredients

  • 250 g  large cooked  beet 

  • 360 g apple pure ( recipe below)

  • 300 ml  unsweetened vanilla almond milk

  • 400 g buckweat flour

  • 150 g coconut sugar

  • 2 tsp pure vanilla extract

  • 1 cup + 1 heaping Tbsp whole-wheat pastry flour or unbleached all-purpose flour

  • 6 tablespoon unsweetened cocoa powder + more for topping

  • pinch of salt

For the frosting

  • 100 g coconut cream

  • 1 table spoon almond butter

  • 2 tablespoon maple syrup or honey

  • 1 tablespoon cocoa powder

  • 50 g crushed almonds

First make apple puree

  1. Peel the apples and remove their core.

  2. Cut them into bite-sized pieces, and place them into a large saucepan. Add the water, two tablespoons of the lemon juice, and the cinnamon.

  3. Cover and cook over medium heat for about 15 to 20 minutes, or until apples are soft.

  4. Preheat the oven to 190C ( fan 170C)

  5. Place the cooked beets into the food processor and blend until a smooth puree forms.

  6. Add rest of ingredients cake ingredients and blend until perfectly smooth and creamy.

  7. Grease a cake tin with coconut oil , then pour in the mix and bake for about 20 minutes until you can pull a stick out of the center totally clean.

  8. Cool cake before frosting.

For the frosting:

  1. Place the coconut cream in blender with 3 tablespoons boiling water and stir until it is totally melted. Add almond butter, honey or maple syrup, cacao and blend until smooth. Place it in b bowl and add crushed almonds and mix together. Pour the icing over cake :)

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Vegan Chocolate Courgette Cake

 I love adding vegetables to cakes. Here, the courgettes are the secret and (very) discreet ingredient. You cannot taste them but they add moisture and texture as well

I love adding vegetables to cakes. Here, the courgettes are the secret and (very) discreet ingredient. You cannot taste them but they add moisture and texture as well

Ingredients

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  • 300g plain flour [UK 9oz / US 2 cups]

  • 250g Xylitol or brown sugar [UK 12oz / US 1 ½ cup] (I use Xylitol)

  • 85g cocoa powder [UK 3oz / US 3/4 cup]

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 2 tsp vanilla extract

  • 250g grated courgettes [9oz]

  • 300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]

  • 75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]

Pre-heat the oven to 180C/350F/Gas 4.

  1. Grease 2 x 23cm / 9in non-stick spring form cake pans with dairy free butter. Line bottoms of cake pans with greaseproof paper.

  2. In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.

  3. Add almond milk, vanilla extract and vegetable oil. Mix well.

  4. Add grated courgettes and mix until all is well combined.

  5. Divide the mixture evenly between the two cake tins.

  6. Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.

For the frosting

200g/7oz cashew or almond nuts

1 tsp nutritional yeast flakes

1tsp vanilla exctract

zest and juice of 1 lemon

50ml/2 fl oz melted extra virgin coconut oil

3 tbsp water

2 tbsp honey or agave syrup

Blend all frosting ingredients together until creamy and smooth. Spoon the frosting in between the layers. Decorate with Vegan Chocolate Sauce and chill for 2-4 hours before serving.

Vegan Chocolate Sauce

Ingredients:

  • 14 ounces coconut milk (from a can)

  • 1/3 cup cocoa powder

  • 2 tablespoons refined coconut oil

  • ½ tsp. vanilla extract

    Method:

    1. Whisk the coconut milk, sugar, and cocoa powder until very well combined.

    2. Pour into a saucepan and bring to a simmer. Allow to simmer lightly, stirring consistently for 10 minutes.

    3.  Remove from heat and add the vanilla extract and coconut oil. Stir until totally blended.

 And Happy Bday to my friend and PT colleague Lucy A. :)

And Happy Bday to my friend and PT colleague Lucy A. :)

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Oatmeal Peanut Butter Chocolate brownies

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INGREDIENTS:

  • 1 cup coconut milk yogurt (or your favorite yogurt)
  • 1/2 cup peanut butter (or other nut or seed butter)
  • 1/2 cup chocolate vegan protein powder or dark brown sugar
  • 1 tsp baking soda
  • 2 cups rolled oats (make sure they are certified gluten free if you have a gluten intolerance)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips 

DIRECTIONS:

  1. Preheat oven to 350ºF. Lightly spray muffin tins with non-stick spray.
  2. Put rolled oats in a blender or food processor and pulse to a fine crumb, alternatively you can use already prepared oat flour.
  3. In a large bowl, combine yogurt, peanut butter, and brown sugar and mix with a spoon until well combined.
  4. Add the baking soda, oat flour, and cocoa powder and mix until combined (the batter will be thick)
  5. Fold in the chocolate chips.
  6. Scoop batter into prepared muffin tins, filling about half way full.
  7. Bake for 10-15 minutes, until a toothpick comes out clean.

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Peanut butter croissants

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Ingredients

  • 2 Tbsp maple syrup
  • 500g coconut flour
  • 50g vanilla vegan protein or caster sugar
  • 125g smooth peanut butter or dairy-free butter / vegan spread
  • 125g plant-based yoghurt (e.g. soy yoghurt)
  • 125g plant-based milk (e.g. soy milk)
  • 25g fresh yeast (diluted first for 5 mins in 20ml of soy milk)

METHOD

  1. Put the flour, protein (or sugar), yogurt, peanut butter (or vegan spread), soya milk in the bowl of a stand mixer
  2. Start the mixer at speed 2 or 3, making sure that all the ingredients get mixed nicely together. 
  3. After 3 minutes at speed 2 to 3, add the yeast and spin for another 3 minutes.
  4. You might have top add a couple of extra spoons of white flour in order that the dough gets a perfect elastic texture. Not too wet and not too dry .
  5. Let the dough rest for 2 hours.
  6. Pin-roll the dough – 5mm thick.
  7. Cut triangles and start rolling them into croissant shapes.
  8. Brush them with the mix soya-maple and place them on a tray lined with baking parchment.
  9. Bake in oven at 180*C (400*F) Fan for 10 minutes (depending on the size of the croissants). Remove when they're golden brown. 

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Banana, apple and sultana cinnamon flapjacks

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If you're looking for a sugar free flapjacks recipe why not try these apple and sultana cinnamon flapjacks? They have no added sugar at all and are sweetened only by the fruit in them. 

Ingredients

  • 2 apples
  • 3 bananas
  • 50 g ground almonds
  • 200 g oats use gluten free oats if necessary
  • 60g vegan vanilla protein ( not neccesary if you dont use any)
  • 1 tbsp flaxseeds optional
  • 3 tsp ground cinnamon
  • 60 g sultanas

Instructions

  1. Grease and line a 20cm square baking tin with baking paper. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

  2. Peel, core and chop the cooking apples. Place in food processor. Add bananas and all dry ingredients.  Mix thoroughly and transfer to the prepared tin.

  3. Press down until the surface is even and bake in the oven for 25 minutes until golden on top.

  4. Remove from the oven and allow to cool in the tin before chopping into squares.

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