Vegan Chocolate and Orange cake

I originally started with loads of freshly squeezed orange juice (I spent ages doing this) because I’ve been quite ill and in need of vitamin C! However, I randomly got a urine infection (which apparently wasn’t a urine infection), I was told that anything acidic can aggravate it and to only stick to water. So I was like, ‘oh, great, I wont drink this then’ and just had it sitting there for hours. It was too precious to waste so I decided to make a cake with it. Yes, cake is the only way forward.

Give it a try. I recommend having this cake warm with some custard!! You can buy custard powder that is free from milk at Tesco, click here to view.

Ingredients 

1 1/2 cups of plain flour. You can substitute this with Gluten free flour!

1/4 cup of coco powder

1 1/2 cup of coconut sugar

1/4 agave syrup

1 cup of oat milk

Pinch of salt and cinnamon

1 tsp of baking powder

4 tbsp of flaxseeds in hot water (just enough water to cover the flaxseeds)

1/2 an orange (for decoration)

Juice of 3 oranges (you can also add orange bits into it)

Juice of 1 lemon

Continue reading “Vegan Chocolate and Orange cake”

Mini chocolate filled biscuits

I made these ages ago and have only just recently remembered that I was meant to write-up the recipe for you lot, but completely forgot to do so. Sorry, here it is…

INGREDIENTS

Biscuits

1 1/2 cups of flour

Half a cup of sugar

3/4 cup of butter

2 tsp baking powder

1 tsp of cinnamon

Chocolate filling

1 large bar of dark chocolate

1/4 cup of vegan butter

1/4 coconut oil

4 tbsp agave honey

Continue reading “Mini chocolate filled biscuits”

RAW Matcha and Cacao oat slices

Last nights full moon had me doing so many things, and even though I have actually been VERY exhausted, I’ve managed quite easily. My mind is constantly running through things that I want to do and then figuring out ways that I make those things happen. It’s been difficult trying to sleep at night because I have all this energy and excitement that’s keeping me up (makes a change). Up until a few days ago, I’ve been so unmotivated and drained and have struggled to get out of this mess that I am in. I’ve also stopped doing so many things that I love doing due to being that drained. So trust me, I’m THANKING the full moon for sending me that positivity this week.

Annnd, because of yesterday’s full moon’s expressive energy, I managed to put together a recipe for these yummy Matcha and cacao oat slices.

Continue reading “RAW Matcha and Cacao oat slices”

VEGAN Chocolate Pretzel cake covered in a Chocolate and Date sauce

 

CAKE MIXTURE

1 can of coconut milk

1 1/2 cup of self raising flour

2 tbsp Cacao powder

2 tsp of Maca powder

1 tsp of baking powder

Pinch of salt

2 tbsp caramel syrup/flavour

1/4 cup of maple syrup

Bag of Pretzels – crushed  – Leave some whole pretzels for toppings

 

STEP 1. MIX ALL THE INGREDIENTS TOGETHER AND PLACE INTO THE OVEN FOR 30 MINUTES.

 

SAUCE

10 dates

1 cup of HOT water

2 tablespoons of Cacao powder

2 tablespoons of caramel syrup

pinch of salt

 

STEP 2. While the cake is cooking, BLEND ALL INGREDIENTS listed above for the chocolate and date sauce! It should become thick, if you find that it is quite runny, add some more dates to the blender.

STEP 3. Wait for the cake to completely cool down before coating it with the sauce.

STEP 4. Decorate your cake with the prezels in what ever way that you like, making sure to sprinkle the left over salt and crumbs over the top of the cake (that’s the best part) :)/

 


TIP:

Try to serve the cake straight away, or at least an hour or two afterwards. Avoid putting it in the fridge overnight as it makes the pretzels, and the cake in general quite soggy.


 

ENJOY

x

Apple and Cinnamon Christmas cupcakes

I hope everyone had an amazing christmas yesterday.

I literally finished making these at about 11pm last night. Yep, they should have actually been for christmas day but I somehow found the inspiration to bake late, what can I say.


So, here is my Apple and Cinnamon cupcake recipe… VEGAN AND GLUTEN FREE 🙂 Some are topped with caramel icing and some with Spirulina icing. Both just as nice.

 

Ingredients – makes 11 cupcakes

1 1/2 cups of self raising Gluten free flour

1/2 cup of brown sugar

1 cup of milk – I used rice milk

2 tbsp of vegan butter

1 tsp baking powder

1 tsp baking soda and 4 tbsp hot water – mix the two together

2 tbsp lemon juice

1 1/2 cup apple sauce

2 tsp of cinnamon powder

 

  1. Chuck all the sponge ingredients mentioned above into a bowl and stir until well combined. If the mixture is too thick, keep on adding a little bit of milk until it thins out.
  2. Pour evenly into cupcake holders and place into the oven for 25-30 minutes on 180º
  3. Make sure your cupcakes have completely cooled down before decorating them with icing.

 

Caramel Icing

3 cups of icing sugar

4 tsp of cinnamon powder

2 tbsp of caramel syrup

1 cup of vegan butter

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Spirulina Icing

1 1/2 icing sugar

1 tsp of Spirulina powder

2 tbsp of water

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VEGAN Rose flavoured biscuits

Sad to say that these aren’t gluten-free, I wish they were. I mean, I originally used gluten-free flour on my first attempt at making these, but I messed it up so badly and ended up wasting the entire packet of flour. Such a me thing to do. I couldn’t actually be bothered to go out in this freezing cold weather to buy more, so plain flour it was…

Makes 9 biscuits 

Ingredients

1/2 cup of vegan butter

1 1/2 cups of plain flour

1/4 cup of brown sugar

1 tsp of baking powder

4 tsp of rose-water

Method

1. Combine all the ingredients together.

2. Use your fingers to mix and rub into breadcrumbs.

3. Form the dough into a ball, knead and roll out flat using a rolling-pin.

4. Cut out your shapes and place them onto a non stick tray or grease proof paper.

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5. Cook for 15-20 minutes on 180°c

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Icing (optional)

2 cups of icing sugar

2 tbsp of vegan butter

4 tsp of rose-water

1 tsp water

Rose pigments (sub – pink food colouring

Method

1. Mix until thick and smooth!

2. Optional – Place the icing into 3 bowls,

3. Add the pigment (or food colouring) into each one, making sure you add more as you go along in order to get three different shades of pink.

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4. Wait until the biscuits have completely cooled down before decorating them with your icing.

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Hope you like these! They are super nice. If you do end up trying this recipe, let me know how they turned out 🙂


 

RAW VEGAN Cashew Cheesecake

Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.

 

OAT BASE:

2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole

1 cup of prunes (soaked for 10 minutes and blended)

1/4 melted Coconut oil

1 tsp of cinnamon

Direction:

1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.

2 – Roll into a ball and place into a circle non stick pan.

3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.

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‘Cheese’:

4 cups of cashew nuts (soaked for 2 hours min)

1 cup of vegan cream cheese

2 tablespoons of lemon Juice

1 tsp of lemon zest

4 tablespoons of maple syrup

2 tsp of caramel syrup

1-2 cups of any nut milk – more if needed

Pinch of salt

For colouring: Indigo plant pigment

Direction:

1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!

2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.

3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.

4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.

5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.

 

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Oats and Green smoothie Energy balls

As usual, I didn’t plan to make these cute little energy balls. I really just wanted to make a nice green smoothie. But here, this is what I came up with…

Just so you know, they taste really nice and are super healthy! (Apart from the maple syrup)

INGREDIENTS

1 cup of oats (blended into flour)

1/4 cup of oats (whole)

2 tablespoons of Maple Syrup

3 tablespoons of Chia seeds

3 tablespoons of melted coconut oil

1 tablespoons of VEGAN dark chocolate sauce – or make your own. But that is kind of long when all you want to do is hurry up so you can eat them.

4 tablespoons of the green smoothie from my previous post (This basically replaces the milk as well as giving the energy balls a greenish colour)

INSTRUCTIONS

Probably the most easiest recipe.

  1. Add and mix all of the above ingredients, including the 4 tablespoons of green smoothie, into a bowl.
  2. Using your hands, combine the ingredients together until it forms into dough. If you find that your dough is quite dry, add a little bit more of the green smoothie into it. Alternatively, just use milk.
  3. Roll into little balls.
  4. Top with the chocolate syrup and then leave in the fridge for a few hours.

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Rose & Cranberry Oat bars with Activated Charcoal icing

OAT BASE

2 cups of Gluten free oats

Half a cup of maple syrup

2 tbsp Beetroot juice for the pink colour OR pink colouring

1 cup of cranberries

Half a cup of sunflower seeds

Half a cup of vegan marshmallows

Pinch of salt

Half a cup of Coconut oil

4 tbsp of rose water

ICING

Icing sugar

vegan cream cheese

3 tbsp of coconut milk

3 tablespoons of DETOX BREW (by mistydayplantpotions) – more for a darker colour

 

Instructions:

  1. Melt the coconut oil, maple syrup, pink colouring and rose water in a frying pan.
  2. While your liquids are melting, blend 1 cup of oats until it becomes flour.
  3. Add the blended oats along with the other cup of whole oats into the frying pan.
  4. Add all other ingredients – salt, sunflower seeds, cranberries and marshmallows.
  5. Stir until the mixture combines together.
  6. Pour into a non stick square tray.
  7. Using a spoon or a spatula, spread the oat mixture evenly until it is flat, making sure to cover the edges.

8. Place into the fridge until you prepare the icing.

9. In a bowl, mix together all the icing ingredients mentioned above, apart from the DETOX BREW powder.

10. Mix until it becomes a thick liquid.

11. Take 3 tbsp of the icing a put into a cup (this is only to get a different shade of grey so that you can decorate the icing, ignore this part if you don’t care about that :)) add a pinch of the DETOX BREW powder and mix until it becomes a light grey.

12. Add the rest of the DETOX BREW powder into your original icing mixture until it becomes dark grey/black – whatever shade you like.

13. Pour the darker icing evenly on top of your oat mixture.

14. If you did decide to make a lighter shade of grey, using a fork or a knife just kind of lightly make whatever patterns you desire 🙂

15. To finish off, top with sun flower seeds, cranberries and marshmallows. I added some coconut and cornflower for a bit more colour.

16. Place into the fridge for 2 hours min.

 

17. Cut into squares or rectangles and serveeeeeee. Or take pictures like I did whilst your family is moaning at you to hurry up so that they can try it.

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Vegan & Gluten Free Carrot Cake!

SPONGE INGREDIENTS

2 cups of gluten free self raising flour

1 cup of xylitol sugar

1/4 cup of maple syrup

2 tsp of rapeseed oil

1 tsp of baking soda

1 tbsp of baking powder

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of salt

1 1/2 cups of apple sauce (alternative for eggs)

130 grams of grated carrot

2 cups of coconut milk 

ICING INGREDIENTS

3 cups of icing sugar

1/4 cup of vegan butter


INSTRUCTIONS

1. Combine all ingredients into a bowl and stir!

2. pour evenly into two circle non stick baking trays.

3. Place into the oven for 30 minutes on 180ºc.

4. Leave on the side to completely cool down.

5. Whilst the cake is cooling, prepare icing by mixing together the icing powder and vegan butter until it becomes thick and creamy.

6. Once both layers of the carrot cake have cooled down, start adding the icing to both sides and carefully place them together.

7. Spread the icing on the top of your cake, in any way that you like and decorate 🙂

 

Glad to say this is the first cake i’ve made that everyone actually liked.

Caramel and White Chocolate Oat Squares

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They were originally supposed to be JUST oat bars so that I could call them healthy but as always I took it too far to satisfy my sweet tooth and added that niiiiiceeee caramel layer. I am forever hearing “its nice but why is it so sweet?” when the family try, literally, EVERYTHING I make…sorry.

Any way heres the recipe, they are honestly really nice though…

To make the oat base:

120 grams of coconut oil

1/4 cup of maple syrup

2 cups of oats (blended so that it becomes flour)

50 grams of quinoa flour (optional)

1 tsp of cinnamon

2 handfuls of dried apricots and raisins

Handful of pumpkin seeds

Melt the coconut oil and maple syrup until they have combined. Add the oat flour and quinoa flour and stir together until it becomes kind of a sticky, rough dough. Pour the mixture into a non stick baking tray, flatten using a spoon until it fills the tray evenly, including the edges.

Cook for 15-20 minutes.

While that is cooking, prepare your caramel and white chocolate mixture…

Caramel and white chocolate mixture:

Half a cup of vegan white chocolate

1 tbsp of caramel syrup

1 tsp of salt

Half a cup of dates

Half a cup of hot water

3 tbsp of coconut oil

1 tbsp of vegan butter

Put the dates, salt and caramel syrup into the blender, cover with boiling hot water and blend. Then add the white chocolate and stir until melted. You can either do this OR make the white chocolate separately. If you want to make it separately, just melt the white chocolate with the coconut oil and butter.

Once your oat base has cooked and cooled down, pour the date and white chocolate mixture over the top of it, also making sure to cover the edges.

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Cool in the fridge overnight or until the caramel has hardened.

xxx