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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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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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.

How to create the PERFECT Vanilla Vegan Biscuit

As its Easter Sunday, how could I not share an Easter bake?

These vanilla cookies are a dream, they have that legendary SNAP that all good biscuits need when you bite into them followed by a soft chew in the mouth.

They are perfect for baking by adults and children alike and by changing up your cookie cutters you can make them perfect for any time of the year.

With just 102 calories per cookie, they aren't going to ruin that diet, when you can't help but tuck in ;)

INGREDIENTS:

180g Plain flour

100ml Vanilla Soya Milk

50g icing sugar

50g Pure sunflower spread

1tsp vanilla extract

for the icing

150g icing sugar

Vegan food colouring

METHOD:
Cream together the flour and the sugar

Add the vanilla extract, soya milk, and half of the flour mixing until combined

Add the rest of the flour, mixing with your hands to form a dough bowl

Roll out onto a floured surface and cut out with your chosen cutters 

Place on a greased baking tray in the oven for 15 minutes or until golden around the edges

Remove from the oven and leave to cool

IN a bowl mix the icing sugar with approx 2-3tbsp of water but add 1 at a time and judge according to consistency.

Separate into 3 bowls and add your favourite food colours to each 

Decorate and leave to dry-if you can wait that long!!

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 ;)