Dietary: Vegan | Soy Free
Yield: 10-12 | Prep time: 15 mins | Ready in: 45 mins
Sourced and adapted from: californiaoliveranch.com
300 g ground almonds
- 180 g coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 100 g wholewheat flour
- 240 g orange juice
- 75 g olive oil
- 2 tbsp finely grated orange zest
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 100g almond flakes, for decoration
STEP 1: Preheat oven to 180 oC. Oil an 8 ½ inch pan. Line bottom with parchment cut to fit. In a bowl add the ground almonds, sugar, baking soda, salt, and baking powder and flour and sift into the bowl.
STEP 2: Combine the orange juice, oil, zest, vinegar, vanilla and almond extracts in another bowl and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth.
STEP 3: Pour the batter into the prepared pan. Rotate pan to level the batter and tap it lightly on the counter. Bake 45 minutes, or until the cake is golden brown, the sides have pulled away from the pan and a tester inserted in the center of the cake is clean. The cake will be well risen, but will compact while cooling.
STEP 4: Once cooled, cut the cake in half use some remaining orange juice and pour a light amount evenly over the surface. Then spread a generous serving of apricot jam on top and cover with top of cake. Cover the rest of the outside of the cake evenly with jam, and lightly sprinkle almond flakes evenly across the cake. Serve and enjoy!
Dietary: Vegan | Soy free | Gluten free
Yield: 12 | Prep time: 10 mins | Ready in: 30 mins
Sourced and adapted from: twopeasandtheirpod.com
85 g gluten free rolled oats
- 30 g coconut flakes
15 g cocoa powder
120 g brown rice syrup/maple syrup
55 g coconut milk
1/2 tsp vanilla extract
pinch of sea salt, to taste
STEP 1: Mix the oats, coconut flakes and cocoa powder together in a bowl.
STEP 2: Boil butter, sugar, milk, and vanilla for approximately 3 mins..
STEP 3: Pour milk mixture on dry ingredients. Make tsp-size shapes and leave to chill.
Dietary: Vegan | Soy Free
Yield: 15 | Prep time: 15 mins | Ready in: 45 mins
Sourced and adapted from: veggieful.com
75 g barley malt extract
- 75 g golden syrup
30 g coconut cream
1/4 tsp vanilla essence
90 g desiccated coconut
90 g vegan dark chocolate, melted
90 g dessicated coconut (to roll in)
STEP 1: Add all coconut filling ingredients to a bowl and mix until combined. Put the bowl into the freezer for 20 to 30 minutes until slightly firmed (this well help with rolling into balls).
STEP 2: Take the bowl out of the freezer. Take a teaspoon of the coconut mixture and roll it into a tight ball. Dip it into the melted dark chocolate and roll it around until evenly coated.
STEP 3: Next, place it into a bowl filled with the rolling coconut. Very carefully roll it around until evenly coated with coconut. Place the ball on to a plate and repeat steps until all of your coconut mixture is used. Put the plate of coconut balls in the refrigerator for 1 to 2 hours until the chocolate on all of your coconut balls have hardened. Eat immediately!
Dietary: Vegan | Gluten free
Yield: 2 | Prep time: 30 mins | Cooking time: 45 mins | Ready in: 1 hour 15 mins
Sourced and adapted from: fatfreevegancooking.com
- 1 large sweet potato, peeled and cooked
- 1 tbsp maple syrup/barley malt extract
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp grated nutmeg
- 1/4 tsp cinnamon
- 15 g vegan butter
- 30 g brown sugar
- 20 g gluten free flour
- 45 g chopped pecans
STEP 1: Preheat the oven to 180°C (350°F) and lightly grease a 2 small casserole pots.
STEP 2: Boil sweet potatoes until tender, then mash together until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish.
STEP 3: Next, mix the topping ingredients together (minus the pecans) until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 45 minutes, checking it every so often. Place Pecans on top of pots 5 mins before taking out of the oven.
Dietary: Vegan | Soy free | Gluten free | Nut free
Yield: 2 | Prep time: 5 mins | Cooking time: 5 mins | Ready in: 10 mins
Sourced and adapted from: savorysweetlife.com
Fun fact: The word ‘Chai’ means ‘tea’, so asking for a Chai tea would be pretty much saying, ‘I’ll have a ‘tea tea’ please! If you want to order this tea/chai in a restaurant or in the country itself, you would ask for Masala Chai.
- 480 ml | 16 oz | 2 cups water
- 1 tsp loose assam tea
- 2 whole green cardamom pods, smashed
- 1 whole cinnamon stick, broken
- 5 whole cloves, smashed
- 240 ml | 8 oz | 1 cup almond milk
- To taste, sugar or other sweetener
STEP 1: Bring water to boil, add loose tea, then reduce the heat to a low simmer (so the milk does not scald).
STEP 2: Add the cardamon, cinnamon, and cloves. Add up to 3 cups of milk (The chai should look milky taupe in colour).
STEP 3: Sweeten the chai with sugar to taste, and stir until dissolved. Pour the chai through a strainer and serve.
Dietary: Vegan | Nut-free
Yield: 30 | Prep time: 15 mins | Cooking time: 10 mins | Ready in: 1 hour 25 mins
Sourced and adapted from: myfavouritemagazines.co.uk/lifestyle/tasty-vegan
200 g vegan brown/dark chocolate
1 unwaxed lemon, finely grated zest
50 ml soy cream
50 g coconut oil
100 g cocoa powder
- Melt both the chocolates in a large heat[roof bowl over a pan of simmering (not boiling) water. Cool slightly.
- Stir in the lemon zest, soy cream and coconut oil and mix until smooth. Cover and chill for 1 hour.
- Sift the cocoa powder onto a plate. Roll teaspoons of the mixture into small balls between your hands.
- Roll in the cocoa and put onto a plate. Chill just before serving.