eggless

5 Minute One Cup Vegan Loaf Cake

one cup vegan loaf cakeI adore this mix and match one cup vegan loaf cake, it’s so easy and so adaptable. If you don’t like baking then this is the cake for you. Or if you have absolutely no time whatsoever, again, this is the cake for you. It’s ridiculously simple and quick to throw together.

one cup vegan loaf cake

As the name suggests, you only need one cup and you’re good to go. No weighing, no sinkful of dirty cups and spoons, no frantic googling for conversions and no convoluted stages. Just get that bowl and that cup and go for it. You can really just adapt this according to your ingredients in the kitchen cupboards so again don’t feel like you have to stick to the recipe 100%.

one cup vegan loaf cake

One cup vegan loaf cake

1 cup shredded coconut
1 cup chocolate chips or nuts or raisins (or a mix)
1 cup spelt or any self-raising flour (if using plain add 1 1/2 tsp baking powder)
1 cup sugar (coconut is good)
1 cup banana or apple puree
1 cup nut milk

  1. Preheat the oven to 180ºC + grease your loaf pan.
  2. In the large mixing bowl add the first 4 ingredients + combine. Then add the remaining fruit puree + milk to form a cake batter.
  3. Transfer to the greased pan + bake for 40 minutes. Allow to mostly cool before tucking in.

Chickpea Omelette (Soy, Gluten, Grain free)

It’s an omelette to me but I can see others would argue a pancake so let’s settle on pomelette…..more omelette than pancake though 😉 I love these kinds of recipes, super simple, tasty and obscenely healthy. These are a surefire way to get that lunchy brunchy savoury fix.

chickpea omelette

I love using chickpea flour in my recipes, and this chickpea omelette is further proof! In fact, I have a love affair with chickpea/gram/besan flour. It has magical versatility!!  Chickpea + water = magic! It all started with the socca which is that good I made this daily for a while there! This sweet potato omelette blows my mind still. It makes mean waffles and sweet pancakes too not to mention pasta and tofu (yes really!).

chickpea omelette

It’s just a complete bonus to me that chickpea flour happens to be an amazingly healthy ingredient. This gluten free flour is packed full of protein, iron + fibre and if that’s not reason enough to invest in a big pack of this good stuff then check out these stats on it’s amazingness in terms of health and adaptability.

chickpea omelette

Chickpea Omelette / Pancake

(makes 4/5)
2 cups chickpea flour
2 1/2 cups almond milk or water
1 tablespoon psyllium husk (optional)
2 tablespoons nutritional yeast (optional)
salt + pepper
1/2 teaspoon turmeric
favourite vegetables (onion/tomato/pepper works well)

  1. Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
  2. Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
  3. Add your prepared veg + cook for 4-5 minutes. Bubbles will form + it will be obvious when to flip the omelette or fold over for a minute or so. Both options work well.
  4. If you are making a batch, keep them warm in a very low heat oven.

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca, although that really does rock my world 😉 Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 º Celsius + place a greased 10 inch pan in the oven. Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Vegan Boiled Fruit Cake

I love dried fruit so it’s no shock that fruit cake is one of my favourite cakes. Actually, it IS my favourite cake. Raisins, sultanas, dates, apricots, currants, cranberries, blueberries – all of ’em, I love them. So it was hard for me growing up with a sister who picked the raisins out of her muesli, the currants out of her buns, the dates out of her puddings and turned her nose up at a moist iced wedding cake! What is she mad!? It actually stumped me because there is nothing nicer than a thick slice of fruit cake, to me anyhow. A big statement but so true.

Vegan Boiled Fruit Cake Vegan Boiled Fruit Cake

It seems that everybody’s Nan or Mum makes the best bolied fruit cake recipe ever so I’m not claiming this is the best by any means but it’s certainly free of any animal products (love that of course), is possibly a little lower in sugar, undoubtedly wholegrain too. This vegan boiled fruit cake is already a winner to me. Ok, this is better than your Mum’s and your Nan’s, sorry.

vegan boiled fruit cake

So why is this vegan boiled fruit cake better than your Mum’s?

It’s vegan- yippeee. I DON’T need cow stuff in my cake and nor do you!
It’s lower in sugar, dried fruit is pretty sweet already right?
Hello wholegrain. Spelt flour is pretty impressive when it comes to baking and much higher in fibre and lower in gluten than your average white flours. Spelt flour is a good friend.

So yeah it IS better than your Mum’s AND your Nans – so so sorry but it’s true.

vegan boiled fruit cake

Oh and another thing, fruit cake isn’t just for Christmas but all year surely. There is nothing better than a pot of tea and a wedge of fruit cake in the afternoon, or evening! Oh and the smell of freshly baked fruit cake is pretty hard to beat for me too.

Vegan Boiled Fruit Cake
Enjoy and get fruity.

Vegan Boiled Fruit Cake

120 grams vegan butter
1/2 cup raw brown sugar
400 grams mixed fruit
1/4 cup chopped cherries
1/4 cup chopped walnuts
1 teaspoon bicarbonate soda + 1 teaspoon baking powder
1 tablespoon mixed spice
1 cup almond milk
1/4-1/2 cup water
2 cups spelt flour

Method:

1. Preheat oven to 160ºC + line a 7-8 inch cake tin.
2. Meanwhile add all the ingredients apart from the flour to a pan over a low heat + simmer for 10 minutes.
3. Allow to cool before adding the flour. Once the flour + fruit mixture is thoroughly combined transfer to the cake tin + bake for 1 hour or until an inserted skewer comes out clean.
4. Allow to cool on a wire rack before serving.

Cake Batter Doughnuts with Chocolate Coconut Frosting (Vegan)

doughnut vegan
I had a Krispy Creme once and I didn’t like it, it was such a major disappointment to me. See, I was really looking forward to it, a little too excited perhaps but in anticipation for the doughnut of my life. The thing is, it was really just something and nothing, as light and airy as a feather, sickly sweet, a tad dry + very much a ‘take it or leave it’ kind of doughnut. Maybe I’m just weird but they just didn’t taste like real food.

These are NOT ‘take it or leave it’ doughnuts. Not at all.

vegan chocolate doughnuts

These have real substance, a subtle sweetness, creamy vanilla undertones and a hard crispy chocolate coconut frosting. This is the way I like my doughnuts; substantial, delicious, feel good and plant based. I made these twice in the space of two days, they really are that good. They may not be the glossy, uniformed, additive laden doughnuts from the supermarket but they are real, rustic and full of healthy ingredients.

chocolate vegan doughnut

These cake batter doughnuts are spelt based so much lower in gluten and higher in fibre which is why they’re miles more satisfying than regular doughnuts. With a lot less sugar, no dairy whatsoever and zero additives these are my doughnut of choice. Life’s too short to eat crappy fake, sugary, greasy doughnuts stuffed with who knows what and I really do care about this. Spelt cake batter doughnuts are surely the way forward, especially as they take five minutes to throw together and twenty to bake. Job done.

doughnut stack

Cake batter doughnuts with chocolate coconut frosting

(6 doughnuts)

1 cup spelt flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup sugar
1 flax egg (1 tablespoon crushed flaxseeds to 3 of water)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2/3 cup almond milk
1/2 teaspoon apple cider vinegar

frosting:
1 tablespoon coconut oil
1 tablespoon cocoa
1 tablespoon maple syrup
1 tablespoon dried coconut

method:

1. Preheat oven to 200 ºC. Combine the first four dry ingredients in a large mixing bowl + set aside.
2. Mix the remaining wet ingredients together throughly + add to the dry mixture, taking care not to over mix.
3. Transfer the batter to a greased doughnut pan + bake for 20-25 minutes or until an inserted toothpick comes out clean.
4. Combine frosting ingredients and ice each cooled doughnut well. Neatness not necessary.

Grain Free Chocolate Cup Cake (Gluten free + Vegan)

grain free chocolate muffin

I’m still on a quest to perfect my grain free, eggless muffin – just those words themselves sound challenging. I like a challenge and I’m so there on this one because these are oh so light and fluffy despite not having the ‘hold together’ sticky doughy substance of a regular egg based muffin. I don’t think they’re supposed to though, hello – eggless, grainless……but but but these are whole food cup cakes, 100% plant powered and healthy as hell – they’re not meant to be like those other ‘plastic’ muffins. These grain free chocolate cup cakes hold themselves together just fine. C’mon, almond flour, coconut flour and cocoa are fully involved, enough said.grain free chocolate muffins

And they are so worth it. So wholesome. So smooth. So chocolatey. So low in sugar yet high in protein with none of those nasty trans fats but rather a little of the heart healthy ones. Just the ticket to get you through til teatime. These grain free chocolate cup cakes don’t need icing per se but really, what does need icing? Everything of course, including these! This simple chocolate icing is rich, silky and very chocolatey, taking these from tasty to damn right delicious. A good place to be.chocolate grain free cup cake process

I love topping mine with coconut (in any form), goji berries, crunchy seeds and dark chocolate chips. You just top yours with whatever takes your fancy.chocolate grain free cup cakes

Grain free chocolate cup cakes

(makes 10)

3/4 cup almond flour
1/2 cup coconut flour
1/4 cup cocoa powder
1 teaspoon of baking soda + bicarbonate soda
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cups almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 flax egg or regular egg (1 tablespoon flaxmeal: 3 of water)
1/4 cup non dairy yoghurt
1/4 cup apple sauce

icing:
1 tablespoon coconut oil
1 tablespoon maple syrup
1 tablespoon cocoa powder

1. Preheat the oven to 180 ºC. Add all the dry ingredients to a bowl + combine well. Whisk all the wet ingredients in a separate bowl + add to the dry mixture. Combine thoroughly but do not over mix. Depending on the brand, coconut flour has a tendency to absorb liquid so you may need to add a little extra milk.
2. Line a muffin tray with 10 cases + spoon the mixture into the tray.
3. Bake for 30 minutes or until a toothpick comes out clean.
4. Allow to fully cool before icing.
5. Combine icing ingredients over a low heat + spoon over each cup cake. Top with whatever tickles your fancy. Allow to set.

Healthier Chocolate Fudge Brownie (Vegan)

I’m not so much of a brownie kind of person and I just don’t feel normal being this way with so many brownie lovers out there. That’s why I made these, cos people love the brownie thing and these are to take to afternoon tea, so naturally I wanted to take something to please. People pleaser that I am!
choc fudge brownie
You just know I gave the original brownie recipe a bit of a makeover by making it vegan friendly (goodbye egg and butter) and also a lower gluten count (hello almond flour). Dark dairy free chocolate chips, pecan + a little less sugar make this a lot healthier than your average brownie.

Chocolate brownie love

I could have gone the whole hog and really stripped the sugar, omitted the butter for apple sauce but I wanted to be popular and wasn’t sure Russ’s family would appreciate my plant-powered wellness warrior brownie!Chocolate brownie stack

The thing is Russ’s twin brother’s other half is the queen of baked goods, in a ‘Great British Bake Off’ type of way, much to the delight his entire family. Come to think of it his sister, grandmother and mother are all baking goddesses, oh god what have I done. Anyhow, these are made with love and great healthy ingredients, who knows these may even turn me into a brownie lover. The thing is I cannot taste them as I can’t really take a tray of brownies with one missing, can I?Sliced healthy chocolate brownie

Ok, I just tasted one…..and wow, I gotta say they’re delicious. Not my favourite dessert ever, but a mighty fine chocolate treat. Now I definitely gotta try a raw brownie next with a whole lotta date loving going on.easy healthy chocolate brownies

Naturally I’ll be choosing these healthier chocolate fudge brownies this afternoon and here’s why:

nil dairy
low gluten + no refined flours
low carb – hello almond flour
reduced sugar + none of the white stuff either
heart healthy
made with love….so much love. lol
deeply dark chocolate, yum
because I made them of course!healthy chocolate brownies

It really is easy to make a recipe healthier, even just by ditching the dairy but if you slightly lower the sugar and select wholegrain flours then you really are making a whole lot of goodness. Most favourite baked goods recipes can be adapted in this way without forfeiting taste and texture. Ain’t that just grand. sliced healthy chocolate brownies

Healthier chocolate fudge brownie

(makes 9 squares)

1 flax egg (1 tablespoon crushed flaxseed + 3 tablespoons water)
1/2 cup spelt flour (can use wholewheat or regular all purpose)
1 1/2 cups almond flour (or process almonds into meal)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup cocoa

1/2 cup chocolate chips
1/4 cup dairy free butter
1 cup brown sugar
1 teaspoon vanilla extract
1/4 cup almond milk
1/4 cup crushed pecans + 1/4 cup chocolate chips

Method:

1. Preheat oven to 175 º C. + line a 12″ baking dish with baking paper – lightly grease. Prepare the flax egg + set aside. Add the flours, salt, baking powder + cocoa to a bowl + combine thoroughly.
2. Place the chocolate chips + dairy free spread in a microwaveable dish + place in the microwave for 45 seconds until melted. Whisk the sugar, vanilla, almond milk + flax egg into the mixture until fully combined. Add this to the dry mix + stir well.
3. Add the pecans + extra chocolate chips to the brownie dough + transfer to lined baking dish. Be sure to push the mixture down well so that it is very compact. Bake for 40 minutes.
4. Leave to cool FULLY before cutting the brownie. Slice into 9 squares + enjoy the brownie love. Store in the fridge for 1 week or freeze on day of baking.

Pumpkin Spiced Coconut Pancakes (Gluten Free + Vegan)

Pumpkin spiced coconut pancakesToday is mostly about delicious stacked pancakes and awe inspiring quotes. These words of wisdom made their way into my life this morning:

“Only the truth of who you are, if realised, will set you free.”

Eckhart Tolle

Deep eh? Man I gotta read ‘The Power of Now’, like now!  I love it when a quote just sparks something in me, inspires, motivates, ignites and this is definitely one of those quotes for me. Discovering and accepting our true authentic selves, existing as we truly are, the good, the bad and the ugly, practicing self acceptance and lending the same sentiment to others. It’s authenticity that I value more than anything and it’s clear to see when someone is being their true and authentic self, these people are magnets as we’re always drawn to the real. I vow never to be afraid of being the truest realest me, embracing self discovery always, because let’s face it, who doesn’t want to be free? Pumpkin spiced coconut pancakes

Who we are when people aren’t looking, listening, simply observing ………… well that’s how we should allow ourselves to be all the time. It’s a journey at the end of the day so let’s have some pumpkin + coconut spiced pancakes along the way. See how I did that, eh?

Pumpkin spiced coconut pancakes

I’m really rinsing the pumpkin thing at the mo and seeing as i’ve never had pumpkin pancakes there was very good reason to keep going with this pumpkin theme, I mean obsession. It’s hardly a crime is it?! Honestly, it’s fair to say I have a pumpkin preoccupation all year, not just halloween!Pumpkin spiced coconut pancakes

Well what about these then, a stacked pile of loveliness. So yum but unfortunately I didn’t make enough. Their moreishness (yes, in my world it is a word!)  plus sharing with Russ proved hard to do…..soul destroying really.Pumpkin spiced coconut pancakes

These pumpkin spiced coconut pancakes are oat based, eggless and pumpkin packed so they’re great for dairy and gluten free diets or for anyone who is simply cutting back on these things. I used a little coconut oil for greasing, maple syrup for drizzling and nuts for dressing. A pretty good breakfast I’d say.

Be happy and proud of who you really are and eat pancakes, often. Pumpkin spiced coconut pancakes

Pumpkin Spiced Coconut Pancakes

(Serves 2)

1 cup gluten free oat flour (make your own by processing oats to a fine flour)
1/3 cup desiccated coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each of cinnamon, nutmeg + ginger
1/2 cup pumpkin puree
1 cup almond milk
1 flax egg (1 tablespoon flaxseeds combined with 3 tablespoons water)
pecans + maple syrup
coconut oil for frying

  1. Combine the dry ingredients in a mixing bowl. Whisk the pumpkin puree, milk + flax egg in a measuring jug.
  2. Add the wet ingredients to the dry + combine thoroughly to form a thick batter.
  3. Using a 1/3 cup, ladle the batter into the pan + cook well on both sides. Transfer to the oven to keep warm whilst cooking the remaining pancakes.
  4. Tower the pancakes on a plate, sprinkle with pecans + drizzle with maple syrup.