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!
(Vegan) food, glorious (vegan) food! Vegan, chocolate, berry cupcakes that are full of healthy ingredients and low in sugar, topped with avocado frosting that is as rich as Donald Trump claims to be (but far better for you) and as velvety as George Costanza’s favourite pair of pants. I usually bake these when I have left over ripe bananas, and make them with gluten free flour for my gluten intolerant friends. Enjoy!
Lamingtons make for such a satisfying snack. Between the soft sponge, the rich chocolate and the chewy coconut, it may be an impossibility to stop at just one. Add some raspberry jam, and you might as well just start eating straight out of the cake tin. My version of this classic has all those elements, AND is healthier, vegan, and refined sugar free. You’ll have plenty of chocolate sauce left over too, so why not experiment with your own creations?
I know. You’ve been waiting for what feels like an age for this recipe. I’m sorry it took so long. After countless trials and disappointments, I have finally created a recipe for delicious, moist, refined sugar free, Vegan cupcakes. The recipe uses date paste instead of sugar, linseed meal instead of eggs, and Vegan butter instead of its dairy counterpart. The cupcakes are perfectly matched with my Vegan Chocolate Buttercream Icing which you can find here: http://sweetlancey.com/vegan-chocolate-buttercream-icing/