Dark Chocolate Sandwich Cake

This recipe is the love child of elements of the Spongy Chocolate Cake and the cream filling of the Double Chocolate Cream Tarts. The pairing is glorious enough to deserve its own post and provide inspiration for a fabulously fudgy, chocolatey and creamy celebration cake.

A chocolate sandwich cake to me is one of the best indulgences. Perfect for a birthday, any other special occasion or just because you feel like it πŸ˜‰ The dark chocolate and the natural sweeteners (date paste and some maple syrup) result in a “mature” semisweet richness, while providing more fiber and nutrition than a standard chocolate cake. The fact that it got the stamp of approval from my Dad (a sceptic of vegan desserts, after experiencing some epic fails from my early plant-based days) was a reason for celebration on its own!

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Classic Chocolate Chip Cookies

Chocolate chip cookies are one of my all-time favorite childhood bakes. I have fond memories of my childhood best friend and me baking tray-loads of them and gleefully devouring some while watching romcoms. Years later I wondered what that magic recipe had been that we’d always used. I scavenged old scribbled notes, crumpled, grease-stained recipe printouts in mounting desperation, as if my future happiness depended on it. Lovers of the show Friends may be amused to know that my quest ended similarly as that of Monica in the episode “The One with Phoebe’s Cookies” (season 7, episode 3): It was the recipe on the back of the packet of NestlΓ© Toll House chocolate chips, which my friend used to bring back from Canada.

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Mini Vegan Breakfast Donuts

I was tidying up the kitchen cupboards when I came across a mini donut tray that I desperately wanted and then only ended up using twice in the almost year since I got it (familiar story for anyone?). But that’s ok, because we’re here to right the wrongs and show the donut tray the appreciation it deserves, because there’s something about donuts that just makes you so intrinsically happy.

This recipe combines all the fun of cute and colourful donuts with the respectability of a wholesome, nutritious breakfast. The oaty base is the donut-version of baked porridge, sweetened largely by applesauce and fragrant from the vanilla. The silky cashew butter-based icing is where the party’s at, due to the punchy colours and flavours. I’ve started with three (berry, matcha and saffron-turmeric), but might expand the range by a chocolatey-/peanutty version. The icing is also pretty wholesome, with only a splash of maple syrup as added sweetener and no artificial colouring or flavouring. A true feel-good breakfast bake that takes ca. 30 min to prepare and bake.

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Spongy Chocolate Cake with Peanut Icing

As much as I love the carrot cake recipe from my previous post, I feel like we need to balance it out with another chocolate recipe… This cake is also sweetened mostly with dates and has some wholemeal flour hidden in there, making this a more nutritious but just as delicious an option when compared to conventional cake recipes.

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Healthy Vegan Carrot Cake

I have a new obsession and it involves neither chocolate nor peanut butter – a revelation! This is a recipe I did not expect to ever create… I am the person who will always go for something chocolatey if given the option. Lemon, fruit and especially carrot cake never made my heart beat faster. Well, until now, that is…

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Banana nut muffins

You’ve only really moved into a new place once you’ve baked muffins… anyone agree? πŸ˜€ It’s been over a month since I’ve moved flats and while I’ve done a lot of cooking, made a memorable lasagna and baked scones, there’s nothing quite like the smell of muffins baking that evokes an uncomparably cozy feeling of utter homeliness.

The inspiration – and by that I mean the urgent trigger – for these muffins were the overripe bananas that I’d subliminally assumed my boyfriend would eat and could suddenly ignore no longer. I had to act.

The result: these incredibly easy, nourishing and versatile muffins that kept me going in the afternoons and provided an easy breakfast option – plain or sometimes with a dollop of peanut butter.

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Chocolate Chip Banana Bread

After sharing some recommendations for plant-based eating in my last two posts, I’m finally back with another recipe. I’ve been making this fully plant-based banana bread pretty much weekly lately, as it’s so quick to throw together and perfect for snacking on at work or enjoying on the couch with a cup of tea. I love how fudgy it is when I don’t bake it quite through and how melty the dark chocolate chunks are, before the loaf cools!

The fact that it’s made from simple and nutritious ingredients and is only sweetend with fruit and maple syrup makes it even more irresistible (#begoodtoyourself πŸ˜‰ ) and the perfect staple bake for week nights or lazy weekend mornings.

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Chestnut Hazelnut Squares

Thursday, November 1 was World Vegan Day – a day for celebrating veganism, brought into life by The Vegan Society of the UK in 1994, 50 years after the term “vegan” was conceived. And what better way to celebrate it than to eat lots of fabulous plant-based food with other vegans/vegan-friendly people?

Here in Switzerland, the Vegan Society of Switzerland (Vegane Gesellschaft Schweiz) hosts an awesome annual potluck on November 1st. This year they kindly reached out to me, asking if I would like to bring some dessert and share the recipe, which is where these Chestnut Hazelnut Squares come in. I can’t get enough of them: soft yet substantial, sweet and nourishing. Paired with a cup of hot chocolate or a turmeric latte they’re my favorite fall treat and personal epitome of autumnal “hygge” πŸ™‚

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Ultimate Banana Bread by Nourishing Amy

Today’s recipe is from my wonderful friend Amy from Nourishing Amy (@nourishing.amy) and I’m so happy to share it with you, because it’s epic.

There are arguably some recipes that we all should have in our repertoire and one of these is banana bread. We all need a good banana bread recipe for cold winter evenings and a cup of tea, just as much as for summer brunch outside, served with fresh fruit, and for that any-time-of-year moment when we realize those bananas just need to be eaten.

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Pumpkin PB Chocolate Chip Mini Loaves

Rarely does it happen that a bake turns out exactly as I visualized in my head, but this is one of those wonderful times. While trying to fall asleep the other night I was dreaming up recipes to use up some leftover pumpkin (who doesn’t, right?), and I’m absolutely delighted with how these little loaves turned out this morning. Soft, moist, sweet and so satisfying – with richness from the peanut butter and bittersweet bursts of dark chocolate.

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