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 🙂
(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!
I LOVE eating barbecue sauce, and was devastated to discover that the store bought varieties are loaded with sugar and preservatives. This recipe not only has the smoky taste of a regular barbecue sauce, it also has a tangy, sour bite from the cranberries. I love this recipe so much I could almost eat the sauce by the spoonful, but even I have standards. It’s vegan, gluten free (check your tamari), only uses 1/4 cup of sweetener, and tastes excellent on tempeh.
I love dip so much I’ve started to use it as my primary condiment, though there tends to be more dip than chip/cracker/bread these days. I love hummus, I love guacamole, and I love the fresh and clean taste of a pea dip. I have created my own version that combines peas, mint and a kick of chili, and can be made with or without a few shavings of vegan cheese. It is vegan, sugar free, dairy free and vegetarian, and full of healthy and delicious ingredients!
This recipe goes perfectly with my Vegan Vanilla and Berry Cupcakes, and is great for anyone avoiding dairy products or refined sugar. Once piped, top with fruit, shredded coconut or a topping of your choice!
This is a great option if you like jam but want to avoid the highly processed, high sugar varieties. Depending on the berries you use it can be quite tart, and is lovely on toast or drizzled over your favourite vegan yogurt.