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welcome to my food blog

here I hope you will find some tasty recipes to satisfy all your foody needs. I have compiled a list of my personal favourite recipes which I hope will inspire you today. you will find them below. you can search for your favourite recipes on the recipe page. happy baking!

some yummy cakes...

chocolate-cake

Chocolate Cake

Extremely chocolatey chocolate cake. This quick and easy to make chocolate cake is super rich and moist as well.

Ingredients

  • 250g all purpose flour
  • 350g granulated sugar
  • 65g cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 110g melted coconut oil
  • 165g unsweetened applesauce
  • 1 tbsp vanilla extract
  • 235ml boiling water

For the Frosting

  • 86g cocoa powder
  • 340g vegan butter, softened
  • 480g icing sugar
  • 2 tsp vanilla extract
  • 60ml unsweetened almond milk

Method

  1. Preheat oven to 175 C and grease and line two 9-inch cake tins.
  2. Measure the unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
  3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
  4. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
  5. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be.
  6. Divide the batter evenly between your cake tins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
  7. Add the cocoa powder and the softened vegan butter to a large bowl and mix with a hand mixer until creamed and well combined.
  8. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
  9. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
  10. Frost the cake using an icing spatula or just a butter knife
cupcakes

Cupcakes

An adapted version of the classic cupcake, perfect for snacking morning, noon and night.

Ingredients

  • 150ml almond or soy milk
  • 1/2 tsp cider vinegar
  • 110g vegan butter or sunflower spread
  • 110g caster sugar
  • 1 tsp vanilla extract
  • 110g self-raising flour
  • 1/2 tsp baking powder

For the buttercream

  • 125g vegan butter
  • 250g icing sugar
  • 1 1/4tsp vanilla extract
  • a few drops of food colouring if desired

Method

  1. Heat the oven to 160C. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
  2. Beat the butter and sugar with an electric whisk until well combined.
  3. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour
  4. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks a little curdled at this stage.
  5. Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
  6. To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
lemon-cake

Lemon Drizzle Cake

This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing it is simply irresistible.

Ingredients

  • 75ml vegetable oil
  • 200g caster sugar
  • 2 tbsp lemon juice
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt
  • 220ml soya milk

For the Icing

  • 2 tbsp caster sugar
  • 4 tbsp lemon juice
  • 200g icing sugar, sifted

Method

  1. Preheat the oven to 170C. Line a loaf tin with a loaf liner.
  2. Mix the vegetable oil and sugar together in large bowl. Add in the lemon zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the lemon juice.
  3. Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).
  4. Take out of the oven. Mix together the caster sugar and 2 tbsp of the lemon juice. Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.
  5. Once cool, remove from the tin and remove the loaf liner.
  6. Place the icing sugar in a bowl and add half of the remaining lemon juice. Stir with a whisk until combined. Add more lemon juice as required until you have a thick drizzle.
  7. Spoon the icing mixture over the cake.
  8. Cut into slices and serve.
carrot-cake

Carrot Cake

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of.

Ingredients

  • 250ml coconut oil , melted
  • 300g light brown sugar
  • 1 1/2 tsp vanilla essence
  • 210ml dairy free milk , we used oat milk
  • 420g plain flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon , plus extra cinnamon to decorate
  • 1 tsp ginger
  • 1 tsp ground nutmeg
  • 1 orange , zest only
  • 4 medium carrots , grated (you want 270g grated weight)
  • 75g chopped walnuts , plus extra to decorate

For the Icing

  • 200g creamed coconut
  • 1 tbsp lemon juice
  • 2 tbsp cashew nut butter
  • 50g icing sugar
  • 60ml oat milk

Method

  1. Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
  2. Heat the oven to 180C. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment
  3. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl.
  4. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts.
  5. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  6. Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon.