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! 

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The Ultimate Banana Bread (VG, GF, Refined Sugar Free)

Fresh & Pure, Nourish & Glow

How to Make the Ultimate Banana Bread and Recipe Book Review

GF, VG, Natural 

I'm a huge fan of any recipe that involves bananas as you can see from this extensive list of banana recipes on my blog! 

Banana Bread is a sweet bread made from; mashed bananas, a form of flour, sweetener and fat. Combining all food groups, it can be eaten as a super healthy and nutritious, snack, breakfast or brunch.

Jules Aron has just produced Two of the most beautiful natural recipe books you could find; Fresh and Pure based on natural beauty recipes and Nourish and Glow providing over 70 holistic recipes to make you look and feel fantastic from the inside out. 

Published on March 6th they combine everything you could ever need to know about holistic beauty, living and recipes, in the most beautifully displayed pages and cover. 

If you were at a loss for something to buy your mum for mothers day then these should definitely be on your radar & I cant wait to hear what everyone thinks of them!

Jules is amazing, and I am so grateful to have received these books; getting the opportunity to create and pour over the recipes she has created.

I decided to show you just how amazing these recipes are by making Jules' Banana Bread. It is the simplest recipe and combines delicious whole foods for a filling and healthy snack, breakfast or brunch option. 

What you will need:

1/4 cup Coconut Oil

4 bananas

1/4 maple syrup

2 tsp Vanilla Extract

1 1/2 cups Gluten Free Oat Flour 

(Blitz up oats using a good food processor, to make your own)

3/4 cup almond meal

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

To Make:

1. Pre heat oven to 350f, grease an 8 inch loaf pan, with coconut oil and set to side.
2. Mash Bananas and combine with coconut oil, maple syrup, and vanilla in a blender.
3. Transfer into a medium bowl and add flour, almond meal, baking powder, baking soda and salt.
4. Whisk together and add to your pre prepared tin.
5. Bake for 60-70 minutes- or until a knife come out clean.
6. Allow to cool before tucking in!

Let me know what you love to have on your banana bread, in the comments. I love mine toasted and covered in agave lemon zest and coconut!

Tried this recipe? Share it with me on any of my social media:

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Facebook- https://www.facebook.com/thevoguevegetarian/

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 About the books:

I am a huge fan of recipe books and was so over the moon to receive these two beautiful hardback copies in my blogger mail. They are stitched hard backs with beautiful golden font, and I know you arent supposed to jusge a book by its cover but these are truly stunning.

Inside the high quality continues, in page after page of beautiful imagery, font and easy to read and follow recipes. I've honestly had my nose in these since I received them and Jules and the team at Contry Man Press have done an amazing job! 

I cant recommend them enough. 

Why Not Try:

 Banana Bread Breakfast Bowl:

I love combining recipes to create one super yummy dish! 

For a perfect brunch option add; my Green Goddess Granola, coconut cream, cranberries, and banana bread to a bowl . Top with desiccated coconut and lemon zest for a super yummy, healthy, and energizing brunch.

Superfruit Berry Breakfast Bowl

Blueberry and Banana Smoothie Bowl 

Quick, Easy, Affordable Valentines Recipe

Whilst playing around with valentines ideas for my blog, I knew I needed to write a recipe that wasn't just about love and the 'perfect' valentines day. As a Twenty something year old Londoner striving for love and career success but finding single life and a string of dates not worth mentioning, of course I was naturally lead to the most relatable female character on the planet 'BRIDGET JONES'. I wanted to write a healthy recipe inspired by the iconic single lady, and a recreation of her 'BLUE STRING SOUP' seemed like the perfect idea..although this one contains no string and is super delicious.

So here is my recipe for valentines 2018. Dedicated to all the singletons out there, trying to succeed at life and love. Here's to a fabulous Valentines day filled with friendship, love and a super yummy bowl of  Blue String Soup Blueberry and Banana Smoothie.

     

The Health Benefits:

Blueberries are filled with antioxidants, which fight free radicles helping to keep your cells in tip top condition. The banana provides essential potassium and carbohydrate, whilst the oats provide fiber, preventing the fast absorption of the sugars, reducing blood sugar spikes and keeping you fuller for longer. 

The recipe:

Ingredients

• 1 cup Frozen Blueberries
• 1 1/2 Bananas 
• 25g Porridge Oats
• 3 tbsp almond milk 

Method:

Add the Blueberries, Banana, and Oats to a food processor with the almond milk. 

Blitz until smooth, add more almond milk if needed.

Remove from processor and add toppings (banana, oats, berries, nut butter, seeds).

Enjoy! 

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Healthy DIY Takeaway- Pizza

EAT YOUR FAVORITE TAKEAWAY EVERYDAY

#HappyHealthyMe

280 Calories per portion 

Its a well known fact that Pizza isn't the lowest calorie option out there, and its more than fine to indulge in your favorite Pizza take out from time to time. But when it comes to everyday, you should still be eating the food you love, without the guilt and health impact of the takeaway variety. The key to maintaining a healthy diet and lifestyle is developing healthy habits. I have a post on how to create a healthy habit tracker here-if that is something that is of interest to you.

#HappyHealthyMe. Every Monday I will be uploading a healthy version of your favorite takeaway meal, comment below and let me know which you would like to see me make next. 

Today I was requested by @subtlejamie on twitter to make a healthy version of Pizza so that is what I have done! If you do try this then share a picture with me on any of the following 

Twitter Instagram Facebook Google+ Bloglovin Pinterest 

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.

Baked Gingerbread Doughnuts (Low Fat, Milk Free)-A Health Lovers Doughnut Dream

60g Mixed Fruit

30g Glace Cherries

1 tsp-Ginger

1/2 tsp-Mixed Spice 

1 tsp-Orange Extract

100g-Self raising flour 

2 tbsp-Almond Milk

1 egg 

1 tsp-Baking Powder 

1. Start by pre-heating the oven to 180c. 
2. Combine the mixed fruit, cherries, orange extract, almond milk and egg in a food processor/blender.
3. Mix together the flour, ginger, mixed spice and baking powder and add the wet ingredients.
4. Mix the ingredients until you have a thick but smooth batter, add more milk if it needs loosening slightly.
5. spoon the mixture into a piping bag and pipe into a silicone doughnut mold. 
6. Bake for ten minutes or until risen and browned. 
7. remove from the oven and enjoy!
8. They taste especially good with jam drizzled on top ;)

Low fat Vanilla and Maple Protein Pancakes (Milk and Lactose Free)

1 tbsp Vanilla Rice Protein Powder

1/2 tsp Baking Powder

1 Large egg

1 Large banana (mashed)

Maple Syrup

• Mix the protein powder and Baking powder together. 
• Crack in your egg and stir well ensuring a smooth consistency.
• Mash half of the banana and add to the mix, getting the batter as smooth as possible.
• Heat a not stick pan on high and ladle in the mixture. 
• Once set all over, flip the pancake and cook on the other side for a further minute.
• Remove from pan using a spatula, and pour over your maple syrup.
• Enjoy!!

 (These can be easily made vegan by replacing the egg with a cup of aquafaba!) 

MY FAVOURITE HEALTHY VEGAN SNACKS

Protein:

• Pulsin Bars (I love the maple and peanut ones!)
• Crunch nkd Bars (Apricot are the newest of the Crunch variety and they are currently my faves however I am also a huge fan of the strawberry and banana crunch bars...lets face it they are the dream)
• Habas Fritas-Marks and Spencer 
• Banana Bliss Bars-Tesco
• Tru-Nut powdered peanut butter with chocolate- I sprinkle this over cereal, apples, bananas, and berries 

Carbs:

• BREAD BREAD AND MORE BREAD! 

I genuinely live off bread it is my favourite thing on the planet. I go to Sainsburys and but their freshly baked loafs, my healthy option is their sourdough rye bread, however I do also love a bit of their farmhouse loaf and their sourdough loaf. 

• Olive bread sticks-Marks and Spencer 
• Giant wholemeal Pretzels-Sainsburys 
• Salt and Vinegar Beetroot Crisps-Marks and Spencer
• Soreen Banana Lunchbox Loafs
• Berries, apples, and Bananas with powdered peanut butter 

Fats:

• Dairy free pots-Marks and Spencer (I love their apricot and strawberry pots, soooooo much!)
• Alpro plain soya yoghurt
• Pecans 
• Walnuts

Drinks:

• Soya/Almond milk hot chocolate with Dairy milk chocolate powder (Yes it is dairy free despite its name, which definitely confused my brother and cousin!)
• Soya/Almond Milk cappuccino
• Rebel Kitchen Coffee

As someone who is very allergic to milk I often have to look out for vegan snacks that I can easily Pick up on the go! I love reading what other people find so I thought I would join in the conversation and share mine :)

(Due to my exceedingly sensitive stomach all of these products will also be low Garlic, Onion, and oat free whilst also being low fat as my digestive system really struggles to digest these. I do see a dietitian to make sure my diet is as wholesome as it can be with my bowel not digesting certain foods efficiently at the moment.)

Vegan Christmas Rice Crispy Treats