An indulgence like no other, the marvelous cupcake has the capacity to take all of your troubles away and make you gain weight like nothing else. Definitely a sometimes treat but perfect for parties, my Vegan Chocolate Cupcakes with Cream Cheese Icing are sweet, rich and totally delicious. Exchange regular flour for gluten free flour if desired.
Rhubarb is the kind of ingredient that often appears in muffin, tart and porridge recipes, and always adds a lovely flavour and a bad-arse splash of pink. Today I decided to combine rhubarb with some zesty and sour lime to make these cakes, and top them off with a hazelnut crumble. If you’re feeling daring you can play around with the flavours, just be sure to keep the ratios the same. This recipe does contain sugar, so eat this hearty treat in moderation, if you can control yourself after taking a bite.
Earl Grey, lemon and lavender make such a good combination, it’s almost surprising they don’t have their own hilarious sitcom by now. This recipe is something I’d make if I had special guests stopping by, and wanted to impress them by pretending I don’t just eat chocolate after dinner every night. These cakes have a lovely, lemon flavour that works magically with the Earl Grey tea leaves and the tart lavender syrup, and can easily be made gluten free by switching out regular flour.
No frying or resting required, these doughnuts are basically like mini sugar bombs with fabulously exciting icing. They are really quick to make and can be made gluten free, or with any number of different flavourings, extracts and toppings. Intergalactic snacking at its finest!
Although known as a classic Australian dessert, when you break it down, lamingtons are really just mini cakes dipped in icing and coconut. And yet, somehow they are so tasty life giving they completely live up to their reputation. This recipe is a twist on the classic lamington flavours, instead using a red velvet sponge and about 50kg of red food dye. You can use the sponge recipe to create a regular red velvet cake with vegan cream cheese icing, or even add a delicious coconut cream layer to this one. To make it gluten free just switch out the regular flour for one of your choice.
The words ‘raw’ and ‘cake’ don’t naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
I made this cake for a beautiful vegan wedding, which I’m told, despite some bad weather, was a fantastic soiree! The bride and groom requested a carrot cake, so I made my special recipe which is packed with raisins, coconut and walnuts, and topped it with a lovely cream cheese icing. If you can’t get your hands on vegan cream cheese, a simple buttercream will also work just as well. This recipe also makes delicious cupcakes and freezes well! Decorate as creatively as you like 🙂
Another excuse to eat chocolate and peanut butter on a daily basis is here, and I am never letting it go. This recipe is packed full of protein rich nuts, rich cacao, creamy coconut and of course, peanut butter. It stores in the freezer and lasts for an age, and is a fabulous, ethical and healthier dessert option. Get munching!
Banana cake is something that only psychopaths don’t enjoy, and my healthier, vegan version of this classic recipe may even convert them. It’s quick to make, tastes great and if made using a Bundt tin, also doubles as a hat. Tummy full, fashion needs met.
This recipe is a delicious alternative to a classic banana bread, using cocoa and coconut to give it extra depth. It’s vegan, refined sugar free, and can be eaten the same way as a regular banana bread: fresh or toasted, with or without spread, and in one, guilty sitting. Enjoy!