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(2018-05-20 16:54:02)

You will need

1 cup Alpro vanilla yoghurt
1/3 cup cocoa powder
1/2 cup coconut flour
1/2 cup nut butter (I used smooth Almond butter)
1/4 cup agave syrup
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 banana
1 tbsp baking powder
4 tbsp chia seeds mix with 1 cup of water

3 medium bananas
2 avocadoes
3/4 cup cocoa powder
1/4 cup plant milk
1 tbsp agave syrup


Preheat the oven to 170C. First you mix chia seeds with water and let aside for about 15 minutes. Mix coconut flour, cocoa powder, ground sunflower and pumpkin seeds an baking powder in a large bowl. Put yoghurt, nut butter, agave syrup and banana to the blender and blend till smoothe. Add banana mixture into the dry mixture, add the chia "pudding" and stir well. Pour the mixture into the two round small silicone cake pan and bake about 35-45 minutes or until a toothpick inserted into the middle of the loaf comes out clean.. Leave to cool.
For the cream put bananas, avocadoes, plant milk and syrup to the blender and mix till smooth. Add cocoa stir again. Leave to cool for about 20 minutes.
Decorate the cake with cream and serve.

(2017-01-20 11:29:43)

My new cookbook is finally arrived - "The Prevent and Reverse Heart Disease Cookbook" from Ann Crile Esselstyn and Jane Esselstyn. Who knows Plant Based Whole Food diet must know dr. Caldwell B. Esselstyn as well as his son Rip Esselstyn. They are wonderful family and their cookbooks are full of wonderful recipes. Today I tried this one because I love the colours and the idea of using kale in a cake....and result? My children love the cake and me too.

You will need

4 cups raw kale, stripped, chopped and cookedr
3 cups spelt wholemeal flour
1 cup brown rice syrup
3/4 cup water (or orange juice)
1/2 cup unsweetened applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract
2 tsp baking soda
Blueberry & Cashew frosting


Preheat oven to 170 degrees. Stem the kale until is dark green and soft (about 2 minutes). Drain the kale and add it to a food processor along with the syrup, vanilla, applesauce, vinegar and water (or orange juice). Blend until mixed - it will look like a green smoothie. In a big bowl mix the flour with baking soda and add the green liquid. Stir and then pour the batter into the prepared two silicone cake pans. Bake for 30 minutes. Leave them cool then frost with Blueberry and Cashew frosting and sprinkle with fresh blueberries. Keep in the fridge.

(2016-11-14 17:16:58)

I've made this cake for a Halloween party - I gave the filling between two cakes and on the top as well. Then pour a 74% chocolate. This cake is moist and very tasty. If you don't like chai spice, simply omit it or replace with cinnamon.

You will need

2 2/3 cups non-dairy milk
1 1/2 cups wholemeal spelt flour
1 cup oat flour
1 1/2 - 2 cups coconut sugar
1 cup cocoa powder
2 /3 cups pumpkin pure (you can use apple pure as well)
2 tbsp apple cider vinegar
1 tbsp Vanilla extract
2 tsp Chai spice
1 tsp baking powder
1/2 tsp baking soda

Pumpkin Filling
2/3 cup cashew butter (or 1/3 cup cashew butter and 1/3 cup sunflower seeds butter)
1/2 cup pumpkin pure (not filling)
1/4 - 1/2 cup coconut sugar
1 tsp ground cinnamon


Preheat oven to 180C and prepare two round baking silicone cake pan - cut a circle of parchment paper to fit into the bottom. First mix non dairy milk with apple cider vinegar and leave about 10 minutes. In a large bowl whisk together spelt flour, oat flour, coconut sugar, cocoa powder, chai spice, baking powder and baking soda. In a medium bowl whisk pumpkin pure, vanilla extract and non dairy milk with apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined - but don't over mix! Divide the batter into the cake pans and bake for 40 minutes until a toothpick inserted into the centre comes out clean. Leave completely cool.

Pumpkin filling
Mix everything until smooth. Leave in a fridge about 30 minutes before use. Spread the pumpkin filling over cake.

(2016-11-14 14:56:06)

My son had a second Birthday and I want something special for him. I decided for Lemon and Almond cake with Cashew & Coconut cream and fresh raspberries. I love decorating cakes with dairy free chocolate and this time I found dairy free white chocolate in Tesco for Lego men and then I used 74% cocoa chocolate for Lego men and the rest of decoration. Then I used fresh strawberries, raspberries and blueberries.

(2016-11-14 14:52:10)

You will need

Chocolate sponge:
100g white spelt flour
100g plain wholegrain flour
50g buckwheat flour
50g soy flour
140g almond butter
100g dark muscovado
3 cups soy milk
2 tsp baking powder

Cherry and chia "custard":
2 cans cherry in light juice
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp chia seeds

Coconut whipped cream:
2 cans coconut milk
3 tbsp chia seeds
2 tbsp lemon juice
1 tbsp icing sugar


Chocolate sponge:
Preheat oven to 170 C. In a large bowl mix all types of flours with banking powder and dark muscovado. Add almond butter and soy milk and stir through until just well combined. Pour batter into a cake tin with baking paper and bake about 30-40 minutes until skewer inserted in the center comes out clean. Leave to cool.

Cherry and chia "custard":
Stone all cherries and drain the juice. Pour juice into the saucepan, add lemon juice and cornflour and cook until thick. Mix the cherries and chia seeds and leave to cool.

Coconut whipped cream:
Chill your coconut milk in the fridge overnight. Then remove the can from the fridge (without tipping or shaking) and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place cream in mixing bowl, add lemon juice and icing sugar and beat with a mixer about 30 second or until creamy. Then add chia seeds and mix about 1 minute. Leave the cool in the fridge about 10 minutes.

Cut off the upper part of the sponge, return it back into the cake tin, pour the cherry "custard" and then coconut whipped cream. Sprinkle with the rest of the crumbled chocolate sponge and leave the cool in the fridge about 30 minutes. Take out from the cake tin and serve.

(2016-11-14 14:51:04)

I finally have a cookbook from Dreena Burton "Plant-powered families over 100 kid-tested, whole-foods vegan recipes" and I am so excited. This book is superb and I must recommend it. I simply love it ;)

You will need

1 cup plain flour
1 cup pureed overripe banana
3/4 cup oat, mix until almost flour
1/2 cup non dairy milk (I used Alpro Vanilla)
1/3 cup maple syrup
2 tsp baking power
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
raisins or non dairy chocolate chips


Preheat oven to 170 C. In a large bowl mix the flour, mixed oat, baking powder, baking soda, cinnamon and nutmeg. Add pureed banana, milk and maple syrup and stir through until just well combined. Add raisins or chocolate chips and stir again. Pour batter into loaf tin with baking paper and bake about 45 minutes until golden and skewer inserted in the center comes out clean. Leave cool and serve.

(2016-11-14 14:50:14)

Babovka is a traditional czech recipe that is a cross between pound cake and angel food cake. I really like double color with raisins...I remember, if I was a child, I always ate the light part first and then the dark - how it say...the best in the end. And I make it now too....

You will need

3 cups plain flour
2 cups non-dairy milk (I used Alpro Vanilla milk)
1 1/2 cups brown sugar
1/2 cup oil
2 bananas, mashed
2 tsp baking powder
cocoa powder, sultanas...


Preheat oven to 180 degrees. In a large bowl stir the flour, brown sugar and baking powder. In a small bowl mix the mashed bananas with oil and milk. Mix the dry and wet ingredients until smooth. Take a babovka form or bundt ring cake and if you haven't silicone type, is good to grease it with butter and sprinkle with flour. Pour a half of dough into the form. Mix cocoa powder to the second half, add a splash of milk and mix until smooth. Mix sultanas and pour over the light dough. Bake about 40-50 minutes. Cool upside down (the babovka cake is falling down) and serve. Enjoy.

Note: If you don't like cocoa, you can't use it...mix the dried fruit (sultanas, raisin, candied peel...) into the light dough and bake.

(2016-11-14 14:49:07)

You will need

250g self raising flour
220 ml soya or rice milk
120g sugar
100 ml flavourless oil
100g fresh blueberries, with a few reserved for decorating
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
grated zest and juice of 1 lemon

for the lemon glaze
120g icing sugar
grated zest of 1/2 lemon
2 tbsp lemon juice


In a large bowl stir the flour, sugar, baking powder and bicarbonate of soda. Mix everything. Add the soya milk, oil, lemon zest and juice and mix together until just combined. Gently fold in the blueberries. Pour the batter into the prepared loaf tin (line with parchment or baking paper) and bake for 30-35 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Remove from the oven and cool in the tin for about 15 minutes. Meanwhile make the glaze - mix together the icing sugar, lemon zest and juice. If the glaze is too stiff, mix in a couple more drops of lemon juice, if it is a bit too runny, add a bit more icing sugar. Transfer the cake to a wire rack and cool completely. Then pour over the lemon glaze and decorate with the reserved blueberries and lemon zest.