Vegan Chocolate Cupcakes with Cream Cheese Icing

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.

Carrot Cake with Vegan Cream Cheese Icing

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 🙂

Choc Berry Cupcakes with Avocado Frosting

(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!

Vegan Buttercream Icing

My Vegan Buttercream Icing is another recipe proving vegans don’t have to miss out, and another reminder that vegan food isn’t necessarily always as healthy as a tofu salad, and can be terribly indulgent. This recipe is very easy and great for icing and decorating cakes and cupcakes, and is a great base for flavoured and coloured mixtures. It is very sweet, so be sure to test the mixture as you go and adjust it if desired, or go nuts and spend the day terrorising the neighbours on your sugar high.

Cranberry Barbecue Sauce

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.

Vegan Pea and Mint Dip

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!

Vegan Chocolate Buttercream Icing

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!

Berry Chia Jam

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.

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