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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Simple Chocolate Popcorn Bars (VG, GF, Refined Sugar Free)

Simple Vegan Gluten Free Popcorn Bars by Glow Steady 

Quick, Simple, Healthy 

If you have found yourself on this page, then you are probably a sweet lover like me, and looking for a super healthy and delicious recipe which you can quickly make at home, and you have definitely come to the right place.

Today's post is a Healthy, Vegan, and Gluten Free recipe from the blog Glow Steady, written by the lovely Sophie! Both being plant based foodies, we decided to put each others recipes to the test, and as you will see we both opted for chocolate based recipes (we aren't chocoholics or anything!). If you want to find out how sophie got on with my healthy chocolate orange digestives click here .

These Chocolate Popcorn Bars are delicious, simple to make, plus super healthy and natural; no nasties here! They are well worth a try and I am so excited to share Sophie's incredible recipe with you all.

What You Will Need:

• Half a cup popcorn kernels
• 1tsp sunflower oil
• 100g pitted dates
• 75g whole raw almonds
• 100g dark chocolate
• 1 tsp maca powder (optional)

To make this recipe even easier, or if you are worried about burning your popcorn, you can always buy pre-popped popcorn from the shops. I did this using half of a sharing popcorn pack; it worked perfectly!

Method:

1. Line a baking dish with grease proof paper.
2. First, we’re going to pop the popcorn so heat the oil in a small saucepan on a medium heat. Then add the popcorn and leave the lid on. You should hear it starting to pop after about a minute. It will take about 5 minutes in total. Shake the pan frequently to ensure it isn’t burning. Leave aside for 30 seconds to a minute after removing from heat before removing the lid. After removing the lid, stir in the maca powder if using.
3. While you’re waiting for the popcorn to pop, put the dates and almonds in a food processor and pulse for 30-45 seconds until crumbly.
4. In a large mixing bowl combine the date and almond mixture with the popcorn.
5. Now it’s time to melt the chocolate. Place chocolate in a large bowl over a pan of boiling water. Make sure the bowl and water aren’t touching then wait for chocolate to melt.
6. Once chocolate is melted, pour the chocolate over the other ingredients in the mixing bowl. Make sure the popcorn is fully coated.
7. Now press the mixture into the baking dish, try to spread it as evenly as possible.
8. Place dish in fridge and allow to set for two hours before serving

For more incredible recipes from Sophie's blog click here

My Thoughts:

This is the easiest recipe to whip up ever. You just need a food processor to blend the dates and almonds and you are away. I think they are the perfect healthy alternative to a rocky road, with the same chewy but crunchy textures created by the dates and the popcorn. I'm a huge fan of anything chocolatey and these definitely hit the spot! The only problem is they are way too more-ish!

Let me know if you try making these! 

Whats your favorite healthy snack? 

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Luxury Vegan Oreo Cookies

Valentines Recipe Swap with Glowsteady

The Perfect Valentines Gift 

So a new series that Sophie (from Glowsteady) and I are starting is a recipe swap. We will be setting each other the task of creating one of our own recipes, or creating a recipe with ingredients given by the other person each month. 

This month Sophie set me the task of creating a Valentines recipe with:

dark chocolate, Oreos, coconut milk, and almonds. 

These Super Chocolatey Luxury Oreo Cookies were the result. To find out how to make them keep reading! 

I would highly recommend these oreo cookies for a valentines gift. You can so easily make them and then wrap them up nicely. They are the perfect gift whether your loved one is vegan or not, who doesn't love a handmade thoughtful gift especially when it involves chocolate and Oreos!? 

Serves: 8

Time: 15 minutes prep, 12 minutes bake.

What You Will Need:

100g Dark Chocolate

60g Dairy Free Creme Fraiche

2 boxes Oreo thins

15g Sliced Almonds

3 tbsp coconut milk

1/4 cup almond milk

tsp Baking powder

75g rye flour 

To Make:

1. Pre Heat Oven to 180c
2. Melt 100g dark chocolate and 20g Creme fraiche- heat in microwave for 30 seconds and mix
3. Break apart 16 oreos and add middle to a bowl with 20g (1 tbsp creme fraiche)
4. Melt in microwave for 30 seconds, and stir to melt.
5. Smash up the remaining biscuit part of the Oreo.
6. Weigh out 75g Rye Flour, add baking powder, sliced almonds, crushed oreo and mix. 
7. Add in almond milk, coconut milk, cream mixture and chocolate mixture.
8. Cream together to create a sticky cookie dough. 
9. Spoon out 8 portions of dough and pat down into rough cookie shape- it doesnt have to be neat!
10. Place on baking tray in oven for 12 minutes. 
11. In a bowl separate 8 more Oreo's with the centers in a bowl. 
12. Add 20g of creme fraiche and melt as before. 
13. Remove cookies from oven and wait for them to cool.
14. Spoon over the white creme mix, to decorate. 

If you want to see what I set for Sophie-head over to her blog to find out what she made-I really recommend you do!

Let me know if you make these using the hashtag #VogueVegetarianBakes! I love to see any recipe recreations. Hope you enjoyed this post!

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Come with me: Tanya Burr Chocolate Box Studio Event

Yesterday was one of the most exciting days of this year.

I got up bright and early and headed off to Knightsbridge to the Tanya Burr Chocolate Box Studio in Harvey Nichols.

Once there, we were led in groups up to the 5th floor, where we entered into the beautiful and christmassy world of Tanya Burr Cosmetics. The room was done out beautifully, think insta worthy wall displays, a huge Tanya Burr advent Calendar and a TB light-box to get pictures with.

Stands with beautifully produced product displays, showing off the Christmas and Selfie Story ranges lined the outside of the room, whilst make up artist stands stood in the center, where we had our very own TB make over.

I will do a separate review of my goodie bag products and a break down of the ranges, but I will just comment on the longevity of these products, which is incredible. I had my make up done at about 10 am and it lasted all day, whilst I strolled London got the train and did obligatory shopping. It also took me on a night out last night too, with just a powder touch up!

Tanya also had her very own Truffle stand, with a gorgeous array of chocolate delights!

I was super lucky to make a friend in Carmen, whilst at the event, who I had so much in common with. I love finding like minded people and we laughed the morning away, and even had a cheeky look around Harvey Nichols afterwards, before going for coffee (think pumpkin spice flat white in pret).

I'm definitely one of those people who gets excited at the small things and trying the new pumpkin spice flat white in Pret was one of them. I was so pumped to try it and although I'm not sure it competes with the pumpkin spice latte from starbs, it was lovely.

I hope you enjoy a few photos from the day! Pop back Tuesday for my goodie bag review and a break down of the new Tanya Burr range!

Happy Sunday Lovelies xx

Meal Prep Edit- Gooey Chocolate & Ginger Biscuit Bombs

So today I come with a recipe that every food and fitness lover needs in their life.
These gooey, chocolatey biscuit bombs are a date and ginger centre, surrounded by a doughy chocolate biscuit and they taste incredible.

Ingredients: 

For the centre

25g dates

25g mixed fruit

25g crystallised ginger

For the biscuit

75g Rye Flour 

25g quinoa flakes

20g raw cacao powder 

30ml Coconut Nectar

30ml almond milk 

Method:
Pre heat the oven to 180 centigrade. Add the dried fruit, dates and ginger to a blender and blitz until smooth, add 2 tbsp of water to loosen.
Add the dry ingredients to a bowl and mix.
 Add in the milk and coconut nectar and mix until combined.
Flour your hands and roll the biscuit mix into 11 balls.
Flatten the balls out and add a small amount of ginger mix into the centre of each one.
Roll the biscuit up around the ginger mix and then roll between your palms to make into a round biscuit bomb.
Place in oven for 10 to 12 mins.
Remove and dust with cacao powder.

What Vegans Eat-Protein Packed Oreo Brownies

Often when people hear you dont eat animal products their first concern is your protein intake. With education in the variety of food out there that contains protein this has never been an issue for me and these brownies go to show why!

This plate of gooey chocolaty goodness is my protein packed peanut butter Oreo brownies! 🍫 they are @oreothins @trunutbutter powder coco powder and melted @greenandblacks chocolate! Only 36 calories a slice, high in protein, and completely vegan they are a fitness fans dream!

Macros:

36cals

1.6g fat

4.7g carbs

1.7g protein

Recipe

Green and Blacks cocoa powder-1.2tbsp

Tru-Nut powdered peanut butter-50g

4 oreo thin biscuits

tsp baking powder

Maya gold organic Dark chocolate Green and Blacks-20g 

100ml dark chocolate almond milk 

Pre heat the oven to 180c

Mix together the baking powder, peanut butter powder and cocoa powder

Melt the chocolate by placing in warm oven 

Stir in the chocolate milk to the dry ingredients, and mix until smooth

Add the melted chocolate to the mix and stir again

Finally crumble in your Oreo thins-I added 4 but feel free to add more!

Bake for 10 minutes and enjoy! 

Chocolate Oreo Truffles:Vegan

These chocolate oreo truffles were born out of a crazy evening baking for my friends christmas gifts. I stood looking at the ingredients I had infront of me (Oreos, Digestives, and Dairy Free milk chocolate) and decided truffles were the way forward. I did also luckily have some vegan cream cheese in my fridge as well to bind these beauties together. I say luckily but of course I had cream cheese in my fridge because it is a life saver in my milk free life. I have had a few people ask for the recipe for these and I hope you will enjoy them as much as I do! Please comment below if you do try them and of course if you aren't vegan/dairy free feel free to use non vegan ingredients that you may already have at home! 

What you will need:

• .1 pack mint chocolate oreos
• .4 tbsp dairy free cream cheese (I use Sainsburys)
• .5 dairy free digestives (I use Tescos)
• .200g chocolate (I like to use dairy free milk chocolate but any is fine!)
• .Cocoa powder (for dusting)

Method:

Place the oreos, and digestives in a food processor and blitz until crumb consistency.

1. Melt the chocolate over a saucepan of simmering water in a glass bowl until melted, ensuring no steam gets into the bowl. Or in the microwave for 20 second intervals stiring until melted.
2. Add the cream cheese and a Tbsp of chocolate into the crumbs and blitz again until combined.
3. take tsp amounts of the mixture and roll into balls between your hands.
4. Stick each ball onto a cocktail stick and cover in the melted chocolate, placing onto a plate covered in parchment paper. 
5. Once you have covered all of your truffles place them into the fridge to set for approximately 1 hour.
6. Remove from the fridge and cover all over in cocoa powder
7. Enjoy!!