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Lemon Sour Cream Cake (vegan)

Lemon cake is totally underrated. Sure, it's hard to go past a rich chocolate cake or a warm doughnut, but a nice lemon cake is fresh, light and has just the right amount of tang.

My Lemon Sour Cream Cake is made with creamy vegan sour cream, fresh lemon and is topped with a passionfruit glaze. Try to stop at one piece, I dare you. 

Ingredients

Ingredients for the cake

  • 250g caster sugar 
  • 260g self-raising flour
  • 1 tsp baking power
  • 1 tbs lemon rind
  • 2 tbs fresh lemon juice
  • 1 tsp vanilla essence 
  • 60ml vegetable oil
  • 1/3 cup (approximately 80g) vegan sour cream (I used Dibble!)

Ingredients for the glaze

  • 2 tbs icing sugar
  • 1/2 tbs fresh lemon juice
  • 1 small passion fruit
  • 1/2 tbs soy milk

Lemon Cake

Vegan Lemon Cake

Vegan Cake

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5 Ingredient Vegan: Crunchy Peanut Bites

Another recipe from my 5 Ingredient Vegan range, this one is a crunchy, sweet and nutty delight. My Crunchy Peanut Bites only take 40 minutes to make, and although aren't what you'd call a 'skinny' dessert, they're made with agave instead of sugar, and are free from any nasty additives. 

I like to make a big batch, cut it into pieces and freeze it for later, but it also stores really well in the fridge. 

Ingredients

Ingredients

  • 2/3 cup agave syrup
  • 3 cups roasted unsalted peanuts
  • 2 tbs sesame seeds
  • 2 tbs linseeds
  • 1/2 tbs cinnamon 

Crunchy Peanut Slice

Peanut Slice

Vegan slice

Peanut Slice

Easy vegan recipe

 

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Chocolate Sour Cream Cake (vegan)

This chocolate cake is a necessary part of your dessert catalogue. It's rich enough but not too heavy; sweet enough but not too sickly, and moist enough but not at all soggy. 

Made with vegan sour cream (I recommend Dibble - honestly the best plant-based sour cream I've tried, and I've tried many!), it's a lovely dessert, made extra tasty with an easy-to-make, sticky glaze. If you look closely at some of the photographs, you can even see my reflection!

You can add more sugar if you like a really sweet cake, and add choc-chips if you feel so inclined.

Ingredients

Ingredients for the cake

  • 260g plain flour
  • 210g caster sugar (or more, if you like your cakes sweet)
  • 60g cocoa powder
  • 1 tbs Greek ground coffee
  • 1 tsp baking powder 
  • 1/2 tsp bicarbonate of soda
  • 320ml almond milk
  • 1/4 cup (approximately 50g) vegan sour cream (I used Dibble!)

Ingredients for the icing

  • 2 tbs glucose, warm
  • 1 tbs vegan milk
  • 1.5 tbs cocoa powder
  • 1/2 tbs brown sugar

Vegan cake recipe

Chocolate sour cream cake

Vegan chocolate cake

Vegan cake

Sour cream cake

Vegan chocolate cake

Chocolate cake

Vegan cake recipe

Chocolate cake recipe

Chocolate cake

Chocolate cake recipe

 

 

 

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No Bake Vegan Doughnuts

Made with healthy, wholesome ingredients like raw cashews, cacao and hazelnut meal, these doughnuts are the perfect treat for anyone avoiding highly processed or sugary snacks. 

My No Bake Vegan Doughnuts take several hours to make, but the result it totally worth it. They're sweet, filling and packed with energy to keep you going, and look marvelous as part of a healthy morning tea or dessert platter. Yum! 

Ingredients

Ingredients for the doughnuts

  • 100g dates soaked in water for 2 hours (reserve 3 tsp of the water)
  • 95g hazelnut meal
  • 75g raw cashews
  • 35g quick oats 
  • 1 tbs cashew butter
  • 20g vegan protein powder

Ingredients for the icing

  • 15g cacao powder
  • 15g agave nectar 
  • 30ml almond milk
  • Flaked almonds, edible flowers, flaked coconut or topping of choice

Raw Doughnuts

Raw recipe

Healthy Donut

No bake donut

Protein donut recipe

Healthy recipe

Healthy Doughnut Recipe

 

 

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5 Ingredient Vegan: Chewy Almond Slice

Developed for the lazy vegan; the vegan who always forgets to buy the ingredients they need; the vegan who loves eating but isn't so keen on cooking, I introduce you to my new series, 5 Ingredient Vegan Recipes.

The first of many, I'm excited to share the recipe for my Chewy Almond Slice, the easiest, chewiest and tastiest slice you'll make. It takes 40 minutes to prepare and cook, and about 10 seconds to eat. 

Send me your suggestions for what you'd like to see in this series, and keep cooking. 

Ingredients

Ingredients

  • 100g aquafaba (the liquid found in tinned chickpeas)
  • 120g caster sugar
  • 30g almond meal
  • 220g flaked almonds
  • Optional 6th ingredient: vanilla essence, to taste

Chewy Almond Slice

Vegan Almond Slice

Vegan Slice Recipe

Slice Recipe

Almond Slice Recipe

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Raspberry and White Chocolate Muffins

A delightful mix of white chocolate and raspberries, these muffins have been waiting for you.

I love a plant based high tea, morning tea or general celebration, and my Raspberry and White Chocolate Muffins are ideal for all of these occasions. They freeze well and taste delightful warm (melted chocolate and warm cake for the win!), and take under an hour to make. 

Cruelty-free and tasty, as always. 

Ingredients

Ingredients

  • 400g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 100g caster sugar
  • 100g brown sugar
  • 100g vegan white chocolate chips
  • 2 tsp egg replacement powder mixed with 4 tbs warm water
  • 1 tsp vanilla or hazelnut essence
  • 80g vegan butter, melted 
  • 300ml soy milk mixed with 1 tsp apple cider vinegar
  • 150g frozen raspberries

Raspberry and White Chocolate Muffins

Vegan Muffins

Vegan Raspberry Muffins

White Chocolate Muffins

Vegan Cupcakes

Vegan Muffin Recipe

Vegan Cupcake Recipe

 

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Choc Chip Marshmallow Cookies

Sometimes you need something that doesn't even pretend to be healthy. Sometimes you just need a big, sweet cookie. 

My Choc Chip Marshmallow Cookies are about as indulgent as they come, freeze well and are very easy to make. They make a great morning tea treat or party snack for vegans and non-vegans alike, and are easily customised if you don't have marshmallows (nuts or dried fruit would also work!).

Note: start this recipe 24 hours in advance. 

Ingredients

Ingredients

  • 150g vegan butter
  • 225g caster sugar
  • 25g brown sugar
  • 1 tsp vanilla or hazelnut extract
  • 310g plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tbs soy milk
  • 150g vegan chocolate chips
  • 100g vegan marshmallows

Choc Chip Cookies

Choc Chip Cookie

Vegan Cookies

Choc chip marshmallow cookies

Vegan Choc Chip Cookies

Choc Chip Cookies

 

 

 

 

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English Muffins

Crunchy on the outside and soft on the inside, my English Muffins are the perfect addition to picnics, breakfasts or as a base for mini pizzas and sandwiches. They're vegan and can be made gluten free, if desired, and freeze well, too.

 

Ingredients

Ingredients

  • 370g soy milk, warm
  • 1.5 tbs caster sugar
  • 1 tsp instant dried yeast 
  • 525g plain flour
  • 1 tsp salt
  • 1.5 tbs rice malt, maple or syrup of choice
  • 100g vegan butter, melted
  • 50g pumpkin seeds

English Muffins

Vegan English Muffins

Vegan English Muffins

English Muffin Recipe

 

 

 

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Sultana and Cinnamon English Muffins

This is the second English muffin recipe I've posted today, which should give you a sense of how much I love bread. There's something particularly delightful about English muffins, versatile enough to use for sandwiches, as a scone alternative, and as a base for both sticky jams and savoury toppings. 

This recipe is surprisingly easy and a wonderful option for brunches, breakfasts and special occasions. If sultanas aren't your favourite, feel free to experiment with other fillings like chocolate chips. 

Ingredients

Ingredients

  • 370g almond milk
  • 1.5 tbs caster sugar
  • 1 tsp instant dried yeast
  • 525g wholemeal self raising flour (gluten free optional)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1.5 tbs rice malt, maple or syrup of choice
  • 100g vegan butter, melted
  • 120g sultanas

Sultana and Cinnamon English Muffins

English Muffins

Vegan English Muffins

Cinnamon English Muffins

 

 

 

 

 

 

 

 

 

 

 

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Lotus Biscoff Slice

I discovered the glorious, crumbly and delightful Lotus Biscoff during an afternoon tea, where I was scanning the list of ingredients of a range of biscuits presented to me. I was about to give up and just sip on some black tea (yum!), when I discovered that these delicious treats are not only vegan, but versatile enough to make a range of vegan desserts.

My Lotus Biscoff Slice is a twist on a traditional caramel slice, with a hint of cinnamon and rich and creamy filling. Once cut into pieces, eat straight away or freeze until needed. 

Ingredients

Ingredients for the base

  • 248g Lotus Biscoff Cookies (2 x 8 pack)
  • 1 tbs vegan butter, melted

Ingredients for the caramel

  • 320g vegan condensed milk
  • 2 tbs golden syrup
  • 1 tsp vegan butter
  • 1 tsp cinnamon

Ingredients for the top

  • 200g vegan chocolate
  • 1 tsp coconut oil 
  • Lotus Biscoff Cookies, to taste

Lotus Biscoff Slice

Vegan Slice

Vegan dessert

Lotus Biscoff

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