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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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