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 😉 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!
Continue reading “Dark Chocolate Sandwich Cake”
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.
Continue reading “Spongy Chocolate Cake with Peanut Icing”
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…
Continue reading “Healthy Vegan Carrot Cake”
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 😉 ) and the perfect staple bake for week nights or lazy weekend mornings.
Continue reading “Chocolate Chip Banana Bread”
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” 🙂
Continue reading “Chestnut Hazelnut Squares”
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.
Continue reading “Ultimate Banana Bread by Nourishing Amy”
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.
Continue reading “Pumpkin PB Chocolate Chip Mini Loaves”
Hi guys 🙂
Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).
Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven! (My student flat’s kitchen reflected the widespread prejudice that students only live off of ramen noodles and microwave pizza).
I’ve been back in Switzerland for two weeks, and have already made this cake twice – if that’s not love than I don’t know what is 😉 It’s definitely a keeper, and I can’t be more pleased to share it with you today:
- 1 3/4 cups gluten-free flour blend
- 1 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp cold water)
- 1 cup oat milk (or other non-dairy milk)
- 3 tsp pure vanilla extract
- 1/3 cup coconut oil (melted)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 cups fresh or frozen blackberries (+ 1/2 cup)
- 1/2 cup coconut condensed milk
- 3-5 tbsp freshly squeezed lemon juice
- Preheat oven to 180 ° celsuis.
- Make a flax egg by combining 1 tbsp milled flaxseed and 2 tbsp cold water in a small bowl. Stir together and let sit to thicken up.
- Sift flour into a large bowl, then add rest of dry ingredients- coconut sugar, baking soda, baking powder, and salt. Stir together well.
- Make a crater in the middle of the dry ingredients and whisk in the flax egg, non-dairy milk, vanilla, melted coconut oil, lemon juice, and apple cider vinegar.
- Lightly grease a 7-9 inch pan (round or square, depending on which shape you prefer) with coconut oil and pour the cake batter in.
- Sprinkle the 2 cups blackberries into the batter, pushing some underneath so they will be baked through the cake and not just on the top. Save the 1/2 cup to sprinkle on top part way through baking if the batter rises to cover all the blackberries.
- Bake (1 hr 25 mins) on the middle rack of the oven. If using a spring form pan, place a baking tray underneath as it may leak. After approx. 55-60 mins check the cake, since baking times may vary depending on your oven and exact size of pan. Check every 10-15 mins until cake is fully baked.Remove cake from oven and cool for at least 30 mins. *Note* As oven temperatures can vary so much, I recommend checking earlier already – the cake only took 30 minutes to bake in my oven.
- For the topping combine the coconut condensed milk with the fresh lemon juice and combine. Set aside whilst cake cools. Then serve with lemon drizzle and fresh blackberries.
And don’t forget to tag the lovely Rebecca (@thezestylime) if you post your blackberry cakes on social media! 🙂