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

christmas cupcake 2.jpg

christmas cupcakes 4.jpg

Spirulina Icing

1 1/2 icing sugar

1 tsp of Spirulina powder

2 tbsp of water

christmas cupcake.jpg

 

 

 

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.

img_0685

5. Cook for 15-20 minutes on 180°c

img_0694

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.

img_0691

cookis2

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

cookies 5


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.

img_9040.jpg

‘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.

 

cheesecake 3