Vegan Chocolate Pudding  Cake. 

I love chocolate. I mean who doesn’t? But when I crave it I am never satisfied with just a piece of chocolate. I have to make a cake or brownies or pudding. Something that I am going to eat way to much of then regret it for that extra 20mins spent at the gym. 

This cake is totally worth it though. It is fluffy and moist but doesn’t feel like you just ate a brick. It will satisfy those chocolate cravings and put a big smile on everyone’s face. Plus no one will even know it’s vegan until you tell them. 

Ingredients:

Cake:

2 cups selfraising flour 

1/2 cup cocoa powder

1/2 cup raw sugar

1/2 cup brown sugar

1 tsp baking powder 

1 tsp baking soda

1/2 tsp salt

1 tsp instant coffee

1 tbsp vegan chocolate spead (natvia) 

2 tbsp white vinegar 

1 cup water

7 tbsp sunflower oil

Pudding filling:

1 1/2 cups almond milk

1 tbsp custard powder

1 tbsp brown suagr

1 tbsp cocoa powder

Chocolate icing:

1/2 cup pudding mixture

1/4 cup non dairy butter/margarine

2/3 cup icing sugar

1/4 cup cocoa powder

Method:

Cake:

  1. Preheat oven to 180°C
  2. Line two 9inch cake tins with baking paper. 
  3. In a large bowl put the flour, cocoa powder, salt, baking power, baking powder and sugars. Whisk to combine. 
  4. Add the chocolate spread, vinegar and oil into the dry ingredients. 
  5. Put the instant coffee in the water and stir to dissolve. 
  6. Add the coffee to the bowl and stir all the ingredients until there are no lumps. 
  7. Pour evenly into the two cake tins and bake for 25 minutes. 
  8. Take out of the oven and allow to cool. 

Pudding filling:

  1. Put all the dry ingredients into a saucepan, add a tablespoon or two of milk and stir until there are no lumps. Add the rest of the milk and stir. 
  2. Place on a medium heat, storing constantly until you get a thick mixture. 
  3. Allow to cool. While you make the icing. 
  4. Put a 1/2 cup of mixture into a separate bowl. 

Icing:

  1. Add all the ingredients to the 1/2 cup of pudding mixture and whisk until smooth.*

Build the cake:

  1. Turn out one of the cakes and place on a plate or serving board. 
  2. Level out the top of the cake by taking a knife an cutting a layer off the top. 
  3. Put the cooled pudding layer on top. Place the other cake on top. 
  4. Spread the icing onto the cake. 
  5. Chill for 20 minutes before cutting and serving. 

*You can double the recipe if you like lots of icing. (Add 1/4 cup more icing sugar if you want it a little thicker) 

Happy Baking! 

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Vegan Banana Bread.

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Ever since I took that first bite of banana bread in a cafe I was hooked. I tried to replicate it but had no luck. Until today.

I have tried many banana bread recipes. Both Vegan and regular and through many attempts,  both good and bad, I have found the one. The one that is now my go-to recipe forever and I am kindly sharing it with you lovely bakers so you don’t have to spend hours, days and all your ingredients trying to find the perfect one.

This banana bread is light and moist on the inside and has a perfect golden chewy crust.

You can serve this to anyone and they will not know it is Vegan. Your friends and family will demand more once this loaf is gone. Thankfully it is super easy to make.

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Ingredients:

1 1/2 cups self-raising flour

1/3 cup plain flour

3/4 cup white sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 cup thin coconut milk + 1 tablespoon white vinegar

2 teaspoons vanilla extract

5 tablespoons sunflower oil

1 cup mashed banana

Method:

  1. Preheat oven to 165°C.
  2. Line a loaf pan with baking paper.
  3. Add the vinegar to the coconut milk and set aside.
  4. Mash the bananas in a small bowl.
  5. In a large bowl add the flours, baking powder, sugar, salt and cinnamon, mix well.
  6. Make a well in the center and add the oil.
  7. Pour over the coconut milk and vinegar mixture and mix until just combined.
  8. Add in the mashed banana and stir until incorperated.
  9. Pour into the loaf pan and bake for 55 minutes.
  10. Once the banana bread has cooked take it out of the oven and put it into the freezer for 10 minutes. (This will stop the cooking process and keep the moisture in)
  11. Take out of the freezer and cool for another 10 minutes before slicing and serving.

This can also be frozen and reheated in the microwave or toaster for a super quick breakfast.

Happy Baking!!

Lime Crazy cake.

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This lime crazy cake is packed full of lime to excite those tastebuds and is also comepletly vegan.

This cake is so simle to make. You only need one bowl, there is no whipping or seperating eggs and there isn’t 20 different ingredients.

This cake is perfect on a hot summer day straight from the fridge. You can taste the lime from the very first bite and it doesn’t dissapear. Its moist without being too dense and sweet without the sugar overload.

Whip this cake up and show off to your frinds and family. Or just keep it all for yourself. I won’t judge you.

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Ingredients:

1 1/2 cups self-raising flour

3/4 cup raw sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon lime zest

2 teaspoons white vinegar

Juice of two limes

5 tablespoons vegetable oil

3/4 cup cool water

Frosting:

1/2 cup icing sugar

1/2 cup coconut cream

1 teaspoon lime zest

1 teaspoon lime juice

Method:

Cake:

  1. Preheat oven to 180 degress Celsius.
  2. Line a 9 inch cake tin with baking paper.
  3. In a large bowl combine the flour, sugar, baking powder, salt and lime zest.
  4. Make 3 wells in the dry ingredients, one small, one medium, one large.
  5. Add the oil to the large well.
  6. Add the lime juice to the medium one.
  7. Add the vinegar to the small one.
  8. Pour over the water and mix until there are no lumps.
  9. Pour into cake tin and bake for 30 minutes.
  10. Cool for 10 minutes in the pan. Then turn out onto a plate or cake board. And allow to cool for 10 more minutes.

Frosting:

  1. Place all the ingredients into a small bowl and stir until well combined.
  2. If the icing is not thick enough. Keep adding icing sugar 1 tablespoon at a time to achive the desired consistancy.
  3. Spread over the cake.

You can either serve this streat away or keep it in the refrigerator for up to 5 days.

Happy Baking!

Cocolate Roll Cookies.

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Melt in your mouth sugar cookie and chocolate ganache is a delicious combination. Your tastbuds will be begging you for more but rashion these out as much as you can because you will not want them to run out. Or if you can’t resist these sweet treats, like me, just make a double batch.

This cookie dough can be easily stored in the freezer so when you are in need of a treat or two just pop them in the oven and you wil have delicious melt in your mouth cookies in under 15 mins. Just enough time to make your tea and put on you favourite show.

This recipe makes 24 swirling chocolate cookies.

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Ingredients:

Cookies:

2 cups plain flour

1/2 cup raw sugar

1/4 cup brown sugar

1/2 cup nuttelex (or coconut oil)

1 egg

1 tablespoon almond milk

2 teaspoons custard powder

Chocolate spread:

100g dark chocolate

2 tablespoons coconut cream

1/4 teaspoon salt

Method: 

Cookies:

  1. Beat the nuttelex and sugar together until light.
  2. Add the egg, custard powder and almond milk. Incorperate well.
  3. Add in the flour little bits at a time until a soft dough forms.
  4. Divide the dough into two and wrap in plastic wrap. Refrigerate for 2 hours.
  5. Once the dough has been chilled, roll it out until you have achived 3/4 cemtimeter.
  6. Spread on the chocolate with a spatular.
  7. Starting at one side, begin to roll the dough so the chocolate is on the inside. Keep roling until you have a log.
  8. Wrap in plastic wrap and place in the freezer for 1 hour.
  9. Take out of the pastic wrap and with a sharp knife cut 1cm rounds.
  10. Place on a baking tray and place in the freezer again while your oven is heating to 180°C.
  11. Once your oven has heated, bake the cookies for 12 munutes on baking paper. Or 10 if you want a softer middle.

Chocolate Spread:

  1. Place the chocolate, salt and coconut cream into a microwave safe bowl and microwave for 30 seconds.
  2. Take out and stir until everything is melted and emulsified.
  3. If you have some left over you can add 1 teaspoon coconut oil, mix and drizze all over your cookies oonce they have cooled down.

Happy Baking!

Chocolate Pretzel Cupcake

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These little cupcakes will satisfy every craving as soon as the first bite hits your tongue. Sweet, salty, rich and perfectly fluffy.

One night I was craving pretzles but I also wanted somthing sweet. I looked in the pantry and the adorable cardboard  cupcake moulds were just begging me to use them. Okay maybe I just wanted cupcakes but they are super cute.

These can be made gluten free and of course they are completely dairy free. What could be better than that?

These are not overly sweet and even were approved by someone who (don’t freak out) isn’t a fan of sweets.

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Ingredients:

Cupcakes:

1 cup warm water

1 cup cocoa powder

1 1/2 teaspoons white vinegar

1/2 cup nuttelex (or dairy free butter substitute)

1 cup raw sugar

1/4 cup coconut or brown sugar

1/4 cup coconut oil

2 eggs + 1 egg yolk

1 3/4 cups self raising flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Caramel Icing:

3/4 cup nuttelex

3 1/2 cups icing sugar

2/3 cup coconut caramel

Pinch of salt

1-2 tablespoons coconut cream

2 cups mini pretzels.

Method:

Cupcakes:

  1. Preheat oven to 180 degrees Celsius.
  2. In a small bowl combine the cocoa powder, water and vinegar.
  3. In a seperate bowl cream together the nuttelex and sugars. Add the eggs  one at a time and mix well.
  4. Add in the flour, baking powder and salt and oil. Stir.
  5. Add the cocoa mixture and mix until it is all combined and delicious looking.
  6. Fill cupcake moulds about 2/3 way.
  7. Bake for 12-15 minutes. (Depending on how powerful you oven is.)
  8. Allow to cool.

 

Caramel Icing:

  1. In a medium bowl beat the nuttelex until soft and smooth.
  2. Beat in the icing sugar until smooth.
  3. Whisk in the caramel sauce, salt and enough coconut cream to achive the soft and delectable consistancy.
  4. Spread or pipe the icing onto the cooled cupcake and top with crushed pretzels and a few whole ones.

Happy Baking!

Dairy Free Boozy Raspberry Pie

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If you have visited my blog before you will know that I love pie. Since it will soon be summer (although the weather doesn’t seem to know that yet) all those tasty berries will be ripening, looking almost as enticing as baked goods. Almost.

This boozy pie is perfect for a summer afternoon tea party. All your friends will be commenting on how strange and lovely it is. I know my family was. I think it looks like the pie version of an Iced VoVo. Who could say no to something this pretty?

It may be packed full of raspberries and vodka but that doesn’t mean you will be sitting down for an hour afterwards nursing your food baby. It is quite low in both sugar and fat so you can still look fantastic in your swimsuit.

For a version that the kids can eat, just swap the vodka for the same amount of brewed fruit tea. I like Fruitalicious Tea by T2. I have tested this out and it works perfectly, it is slightly sweeter and I did eat it for breakfast.

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Ingredients: 

Crust:

1 cup crushed plain biscuits (vegan or dairy free)

1/2 cup desiccated coconut

2/3 cup plain flour

1/4 cup raw sugar

Zest of one lemon

1/3 cup coconut oil (melted)

1 egg

Raspberry Filling:

2 cups raspberries

40ml raspberry vodka

20ml vanilla vodka

2 tablespoons raw sugar

1/4 cup water

1/2 sachet powdered gelatin

Vanilla Filling:

1/2 can full fat coconut cream

2 teaspoons vanilla extract

1 teaspoon custard powder

1/3 cup water (or coconut water)

1 1/2 tablespoons icing sugar

1/2 sachet powdered gelatin

Method:

Crust:

  1. Preheat oven to 170 Degrees Celsius.
  2. Grease a 9 inch pie dish with coconut oil then line with baking paper.
  3. Place crushed biscuits, desiccated coconut, plain flour and lemon zest in a medium bowl and combine.
  4. Melt together the coconut oil and sugar together and allow to cool slightly. Add the egg and mix well.
  5. Press into the pie dish and prick with a fork.
  6. Place in the freezer for 5 mins.
  7. Take out of the freezer and bake for 20 mins.

Raspberry Filling:

  1. Place the raspberries, vodka, water and sugar into a saucepan and cook on a medium heat until raspberries are soft. Mash the raspberries with a fork so there are no chunks. Put in the gelatin and stir well. take off the heat.
  2. Allow to cool in a heat proof bowl for 5 minutes then put in the refrigerator for 30 mins.

Coconut Filling:

  1. Place the coconut cream, water, icing sugar, custard powder in a saucepan and whisk to combine. Cook on a medium heat for 7 minutes, stirring constantly.
  2. Add the gelatin and stir well to combine.
  3. Take off the heat and add vanilla essence.
  4. Allow to cool for 5 mins in a heat proof bowl before placing in the refrigerator for 20 mins.

Pie construction:

  1. Stir the raspberry filling and pour into the pie crust. Smooth out.
  2. Pour or spoon over the coconut topping and smooth out. Be careful not to bring the red through the coconut.
  3. (Optional) Sprinkle desiccated coconut on top and refrigerate overnight.

Happy Baking!

Pineapple Coconut Pie

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I used to be slightly addicted to pineapple coconut pie in my childhood. It was an after school indulgence I ate more times than I care to admit.

Unfortunately, the ones I used to buy from my favorite bakery were ladened with dairy products. When I gave up dairy products, I had to say good buy to one of my favorite treats.

After a long wait and some trial and error I finally satisfied my longing for this luscious pie. The sweet and decadent pineapple filling, topped with a coconut crust all stuffed into a chewy pie crust was definitely worth the wait.

It brought me back to the days when I could walk into a bakery and order anything my heart desired. Now I have to bring the bakery to my kitchen. When this pie is baking you’ll think your on holiday in the tropics. Pina Coladas anyone?

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Ingredients:

Crust:

1/2 cup coconut oil

1/4 cup brown rice syrup

1/3 cup raw sugar

1 egg

1 cup almond meal

2/3 cup plain flour

Pineapple Filling:

1 small fresh pineapple (peeled and thinly diced)

50ml pineapple juice

2 tablespoons maple syrup

2 tablespoons water

1 1/2 teaspoons custard powder

Coconut Crust:

2 egg whites

Pinch of salt

1/3 cup icing sugar

2 tablespoons coconut cream

1 tablespoon coconut oil

2/3 cup desiccated coconut

2/3 cup shredded coconut

Method:

Crust: 

  1. Preheat oven to 180 degrees Celsius.
  2. Line a 9 inch pie dish with baking paper.
  3. Melt coconut oil, brown rice syrup and sugar together in a small saucepan until sugar has dissolved.
  4. Allow to cool. Add in the egg and whisk until combined.
  5. Add the almond meal and plain flour to the wet ingredients and stir well. the mixture should be sticky but not liquid. Add 1 tablespoon plain flour if mix is too liquid.
  6. Press the pastry into the pie dish. Chill in the freezer for 10 minutes.
  7. Stab the pastry with a fork about 5 times, randomly. Put into the oven and bake for 15 minutes.

Pineapple filling:

  1. In a large saucepan place the prepared pineapple, pineapple juice and maple syrup and heat on a medium heat for 5-8 minutes, until the pineapple has softened.
  2. In a small glass mix the custard powder and water to form a paste. Add into the pineapple mixture and mix constantly until it starts to thicken.
  3. Take off the heat and set aside.

Coconut Crust:

  1. Beat the egg whites and salt together until soft peaks form.
  2. Add in the icing sugar and coconut cream and beat for another minute.
  3. Add in the coconut oil, desiccated coconut and shredded coconut. Mix well.
  4. Place the pineapple filling into the pie crust. Pour over the coconut crust mixture and press down slightly with a fork to create the crust.
  5. Bake for a further 20 minutes or until the top becomes golden brown.

Happy Baking!

Vegan Fudge Brownies

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I, like most of the world love brownies. Those chocolaty, gooey and completely decadent treats that satisfy every chocolate craving. Unfortunately they are usually loaded with dairy products so I had to give them up, temporarily.

I did not give up on my love for brownies, I en-devoured to find a luxurious dairy free recipe to satisfy me, and you of course. It was not easy tasting all those “failed” ones…okay, it was but I swear I did it for you.

These little double chocolate brownies are covered in a layer of soft caramel. The chopped pecans give a lovely surprise and the choc chips just melt in your mouth. These vegan treats will be loved just as much as regular brownies without overdosing on processed sugar.

Ingredients:

2 tablespoons coconut oil

4 tablespoons date paste

!/4 teaspoon salt

2 1/2 tablespoons cocoa powder

2 tablespoons brown rice syrup

2/3 cup almond meal

1/3 cup oat flour

1/3 cup self raising flour

2/3 cup almond milk

1/2 cup chopped pecans

1/2 cup dairy free choc chips

Caramel:

1 cup date paste

1/2 cup thick coconut cream

2 tablespoons coconut oil

2 tablespoons brown rice syrup

Method:

  1. To make the date paste, chop 2 cups dried dates and put them in a medium saucepan with 1 cup water. Simmer on a low heat until they go gooey. Allow to cool slightly. Put into a food processor and blend until smooth.
  2. Preheat oven to 170 degrees Celsius.
  3. Line a 12 by 9 inch tray with baking paper.
  4. Melt the coconut oil, add the brown rice syrup, salt, date paste and almond milk. Mix well.
  5. In a separate bowl combine the almond meal, oat flour, self-raising flour, and cocoa powder.
  6. Mix the wet ingredients into the dry. Add chopped pecans and chocolate chips.
  7. Pour into the tray and spread out the mixture. Bake for 30 minutes.
  8. To make the caramel, put all the ingredients into the food processor and blend on high for 3 minutes.
  9. When the brownie base has cooled for 20 minutes, pour over the caramel.

Happy Baking!

Raspberry Coconut Macaroons

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As a self professed lover of all things that contain coconut, these little treats satisfy my coconut addiction without being heavy on the sugar.

The little jammy gems will embellish any party or afternoon tea. These would also be great for a Halloween party as the raspberry jam can look like splashes of blood, these will go so fast you’ll have to make another batch.

These are naturally dairy and gluten free, so everyone will be able to experience these colorful taste sensations.

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Ingredients:

4 egg whites

1 teaspoon vanilla essence

3 tablespoons honey

1/4 teaspoon salt

1/3 cup almond meal

1 cup desiccated coconut

Jam Topping:

1/3 cup raspberry jam

1/2 teaspoon red food coloring

Method:

  1. Preheat oven to 170 degrees Celsius.
  2. Cover a flat tray with baking paper.
  3. Put the egg whites and salt into a large bowl and beat with an electric beater until soft peaks form.
  4. Add the vanilla and honey. Beat for another 30 sec.
  5. Add the almond meal and coconut and fold in with a spatula until well combined.
  6. Spoon tablespoon sized balls of the mixture onto the tray. Spacing 2cm apart.
  7. Bake for 7-10 minutes or until golden on the top.
  8. Allow to cool for 5 minutes and then place on a serving tray.
  9. Place raspberry jam in a small saucepan and melt on a low heat.
  10. Take off heat and add the food coloring and mix well.
  11. Dip a fork into the jam and flick dollops onto the cookies.

Happy Baking!

Dairy Free Choc Mint Pie.

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Dairy free choc mint pie. Who knew it could be done? Well I’m here to tell you its not only possible but also absolutely delicious.

Chocolate and mint are meant to be together. This pie is a wonderful combination that will whip your taste buds into action and refresh you on a hot summer day.

This pie is best kept in the freezer and served frozen but that doesn’t mean its solid. The mint filling brings a whole new meaning to melt in your mouth, while the crust brings a layer of chocolate that no-one can resist.

This pie will keep in the freezer for up to 2 months, no that it ever lasts that long. It certainly doesn’t in my house, but then I have self confessed control issues when it comes to pie.

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Ingredients: 

Crust:

3 tablespoons coconut oil

3 tablespoons brown sugar

2 eggs

3 tablespoons cocoa powder

1 teaspoon vanilla essence

1/2 cup coconut

1 cup almond meal

1/2 teaspoon salt

1/2 cup plain flour

Filling:

3/4 can full fat coconut cream

1 1/2 teaspoons guar gum

3 tablespoons raw sugar

1/4 cup creme de Menthe

4 large egg yolks

2 teaspoons vanilla essence.

1 teaspoon green food dye

Method:

Crust: 

  1. Preheat oven to 180 degrees Celsius.
  2. Grease a 10 inch pie dish with coconut oil.
  3. Melt coconut oil and sugar together, take off heat and add vanilla essence. cool
  4. Once cool, add eggs and the rest of ingredients. Mix well.
  5. Press into pie dish and bake for 15 mins.
  6. Take out of oven and allow to cool.

Filling:

  1. Place the guar gum in a small cup with 1 tablespoon of water and stir until transparent.
  2. In a small saucepan place the Creme de Menthe and sugar and cook on a medium heat until the sugar has dissolved.
  3. Take off the heat and allow to cool for 5 mins.
  4. Whisk in the egg yolks and vanilla. Add the green food dye.
  5. In a large bowl whip the coconut cream and guar gum together, on high speed for 5 mins.
  6. Turn down to medium speed and slowly add the green mixture into the coconut cream. Whip for 5 more minutes.
  7. Pour into pie crust and freeze for 3 hours or overnight.

 

Happy Baking!