Nourishing Chocolate Loaf Cake (Vegan, Gluten Free, Refined Sugar Free)

How to Make Healthy Chocolate Cake From Scratch 

 Natural Ingredients

Quick & Simple

So you are looking for a healthy, low calorie alternative to cake? 

This healthy cake is made without flour and without sugar, and is the perfect recipe for everybody in the family as its full of nutrients.  This nourishing chocolate cake is a weekend bake essential, and is perfect for parties when you are hosting for guests with food allergies or catering for vegans. 

Fancy an alternative to chocolate cake? 

Try these salted caramel surprise cakes 

What makes this cake Nourishing & Allergen Free?

• Molasses-Lowest sugar content of any sugar cane product, an its packed full of nutrients such as iron, calcium, B6, and selenium. 
• Oat Flour-Oats are notorious for their health benefits. Filled with fiber, they help lower cholesterol levels, and they are filled with antioxidants. 
• Tahini-A good source of methionine which aids in liver detoxification, and a great source of calcium (perfect for any dairy free individuals or vegans).

The Recipe:

10 Minutes Preparation, 35 minutes Bake

Serves 8

What you will need:

• 1/4 Cup Molasses
• 1/4 Cup Tahini
• 1 tsp Orange Extract
• 6 tbsp Almond Milk
• 100g Oat Flour
• 1 tsp Baking Powder
• 25g Cocoa Powder
• 100g aquafaba 

For the coconut drizzle: 

• 75g coconut cream (melted)
• 2 tbsp maple syrup 
• 1/4 tsp cornflour 

Method:

1. Pre-heat your oven to 180c, and line a medium baking tin with baking parchment.
2. In a bowl add your dry ingredients (flour, baking powder, cocoa powder)
3. Whisk up your aquafaba, until it is doubled in size white and fluffy.
4. Add your wet ingredients to your dry and fold in the aquafaba.
5. Whisk together until completely combined.
6. Place in the oven for 35 minutes or until a knife comes out clean. 
7. Add your hard coconut cream to a bowl and melt over a saucepan of boiling water. To do this add a small amount of water to a saucepan and simmer, in a glass bowl place your coconut cream and place this over the water. Stir the cream until it is completely melted.
8. In a separate bowl, add a 1/2 tsp cornflour and add 2 tbsp of almond milk to form a paste. 
9. Mix in your maple syrup and corn starch mix, and whisk.
10. Drizzle over your cake once it is cooled and leave to set.
11. Decorate with Edible flowers or any decoration you like!

Enjoy! 

Make sure to share this recipe with anyone who needs to give this a try, and comment below what recipe you would love to see made easy & allergen free!

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Salted Caramel Cupcakes (VG, Refined Sugar Free, Natural)

Healthy & Nourishing Salted Caramel Cupcakes

Vegan, Gluten Free, Refined Sugar Free
Quick & Simple

Makes 6 (Prep 10 minutes, Bake 15 minutes)

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All this week I am sharing my ultimate healthy caramel recipes with you. I love sharing healthy alternatives to traditional 'junk food,' like Jules Arons Ultimate Banana Bread & my Baked Vegan Doughnuts.

Since going dairy free, I have really missed my caramel. Its so creamy and sweet, and there really is nothing like an indulgent caramel treat now and again. 

But Emily, you write a health food blog? How can I have caramel and cake when I'm trying to eat healthily?

Have no fear, you can eat healthily and still enjoy an indulgent cake; the best bit being it tastes incredible and you dont have to feel guilty at all, because everything in them is nourishing your body and doing you the world of good.

What swaps have you made to make these healthy?

Swap 1: Tahini rather than Butter. Tahini gives these cakes and incredible, subtle nutty flavour. Its dairy free, gluten free, and natural filled with vitamin E and vitamins B1, B2, B3, B5 and B15. as well as being an amazing source of calcium so if you are dairy free like me its an essential!

Swap 2: Oat Flour. This one is for all my gluten free people out there. Gluten isn't digestible and even if you aren't celiac it can cause digestive issues. To avoid any problems oat flour is used.

Swap 3: Using aquafaba rather than eggs. This is an ethical swap and one you dont have to make although its great if you are trying to loose weight as aquafaba is really low in calories. Its perfect for binding your cakes and helping them to rise. 

So now we know the health benefits lets get into the recipe! 

Ingredients:

• 1/4 cup Tahini
• 100g Aquafaba
• 150g Oat Flour
• 1 tsp Baking soda
• 1 tsp Vanilla Extract
• 1/4 cup Agave Nectar 
• 150 g dates
• 50g cashew butter
• 6 tbsp almond milk
• 150g Coconut cream 

Method:

1. Pre heat oven to 180 degree centigrade.
2. Add your flour, & baking soda to a bowl.
3. Whisk the aquafaba until doubled in size and frothy.
4. Add your tahini, agave, vanilla and whisked aquafaba, to your dry ingredients and fold in.
5. Spoon into 6 muffin cases and bake for 15 minutes.
6. Whilst baking add your dates, cashew butter and milk to a blender. 
7. Blend until smooth (if your blender is less power full, blend and then use a liquidizer to get a creamy consistency).
8. Remove cakes from the oven.
9. Whisk up your coconut cream whilst the cakes cool.
10. Using a piping end make holes into the cake to halfway down.
11. Pipe in the caramel mix.
12. Once all cakes are filled, pipe over the coconut cream, into swirls.
13. Top with your favorite cake topping! I used cherries, ginger, cinnamon, and date love hearts!

If you enjoyed this post, please like and share it on Facebook, Twitter, or Instagram!

Make sure to tag me @thevoguevegetarian in any pictures you take.

Comment your favorite cake flavour down below! 

Connect with me on my social media:

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Blogger Update-Topshop, Hello World...AND an Interview at ITN.

Hi Lovelies!
Happy Sunday.

The past two weeks have been CRAZY, so here's my update on what's been going on. I have combined two weeks into one as everything's been so busy I had no time to stop and reflect last weekend!

ITN-

Possibly the craziest thing was that I was invited up to London for an Interview with ITN. I was chosen as one of about 30 from 1400 applicants to be interviewed and learn more about the company. This was a huge boost for me as someone hoping to break into the media field, and something I enjoyed hugely-despite being beyond anxious...I was a wreck!

HELLO WORLD-

One of the best experiences was meeting Tom Daley, Jim Chapman, and Oli White. I'm a huge fan of YOUTUBE and have been following their channels from 2012. To be able to met them and chat to them was massively exciting and something I will hold on to forever. After this we went to Pizza Express where I tried their NEW VEGAN PIZZA-which was delicious!!
With this came another big step for me:

BIRMINGHAM! Last Sunday I drove the 3 hour trip to Birmingham and back again! I wont lie I was terrified. I've never driven long distances before and this was a 3 hour trip there and another 3 hours back on motorways! I am so proud of pushing myself to do this and although it may sound silly, this was a BIG achievement for me!

TOP READ AND TOP COMMENTS GROWING UP GUIDE-

Thank you to anyone who went over and read or commented on  VEGAN MEALS YOU CAN MAKE THE NIGHT BEFORE. This was the first month of the GROWING UP GUIDE and to be top read and Top commented contributer is honestly a dream come true. I was sent a gorgeous notebook from ohh deer, from my editor, which was so up my street being pink and printed in grlpwr font.

TOPSHOP-

I began working at Topshop this week. After having to leave university due to illness and trying to rebuild my strength, I began working at TOPSHOP. This has honestly been a dream of mine since I was about 14 and to be finally working there with a lovely team, is actually a dream come true. I can't wait to learn more about fashion and retail...Get Ready for A LOT of Topshop Hauls and Styling!!

Bonfire Night AND Charlottes Birthday-

One thing we ALWAYS do this time of year is go to my granddads model train club for fish and chips and fireworks. This year I had to drive the 45 minute trip after work and almost missed them! I did get to see a fair few on the drive down though! I managed to see the last 15 minutes of the show and they had kept my chips warm so all was good in the hood ;) We then went back to my grandparents, and played articulate, sang happy birthday and ate ALL the cake (The dairy free Carl the Caterpillar is insane!) Dan my brother even came down from up North to Celebrate and it was just the best family evening. 

On a side note my sister got the URBAN DECAY NAKED HEAT PALETTE from her friends and I couldnt be more jealous...I am coveting that palette so badly! 

Halloween

This week was also Halloween, for me this entailed eating junk food, and watching the final episode of stranger things-I hadn't seen any of the others but my sister made me watch it! 

Posts I've Published:

OCTOBER FAVORITES

MOTIVATIONAL MONDAY: YOUR GUIDE TO SELF LOVE

EAT JUNK:STAY LEAN-WHEN UNEDUCATED YOUTUBERS SPREAD THE WRONG MESSAGE

MOTIVATIONAL MONDAY: MY LETTER TO A WORRIED MIND

What have you been up to this week? Comment below I love finding out what everyone's doing :) 

Vegan Banana and Custard Cake

124 calories

This vegan banana and custard cake is an absolute gem, and I would highly recommend trying it out if you have some spare time and fancy a bake!

What you will need:

Dark brown Muscovado Sugar-50g

Self Raising Flour-150g

Custard Powder-50g for cake 

25g for icing 

Sunflower Spread-25g

Vegan egg-2

Spice-1tsp

Banana-2 medium 

Baking Powder-1 tsp

Icing sugar-60g 

Method:

Pre heat oven to 180 

Mix together all the dry ingredients.

Combine all the wet ingredients

Mix together the dry and wet ingredients until combined

Grease a cake pan and pour ingredients in.

Place in oven for 20 minutes 

Mix together icing sugar and 25g custard powder

Wait for cake to cool and add icing sugar on top.