Tropical Fruit Pops

Juicy, full of flavour and colourful- tropical fruit can't get any better. Except when it's coated in chocolate, dipped in nuts and served on a stick.... 

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Blood Orange and Poppy Seed Cake with chocolate

Following our virtuous week of superfoods, I was keen to get in the kitchen and create something sweet and naughty. This tray cake is so easy to make and the flavours are wonderful with seasonal blood oranges, savoury poppy seeds and bitter-sweet dark chocolate. 

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Cherry, chocolate and almond pancakes

Pancakes are one of life's little pleasures. Just a few simple ingredients, whisked up to make a light, golden cake, filled with something special. These vegan pancakes prove you never have to miss out. 

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Gingerbread Cupcakes with St. Clement's Buttercream

Gingerbread cupcakes are one of my favourite Christmas treats. I've been adapting this recipe for years, resulting in a dark and spicy, slightly sticky cake. 

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Almond Butter Cookies

These wonderful, chewy cookies fill your kitchen with the scent of Christmas and your heart with everything that's good about the world. 

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Christmas Rocky Road

Christmas is finally here so let the indulgence begin! What could be more festive than chocolate, fruit and nuts, marshmallows, caramel biscuit and cherries? 

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Dark Chocolate and Ginger Brownies

If you like your brownies rich, dark and fudgy, this is the perfect recipe for you. And it couldn't be easier. Serve these up to Christmas guests as a tasty alternative to the usual seasonal treats.

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Rosemary and Olive Bread

I love the romance of baking bread. The mixing, kneading, proving and waiting is all worth it for the freshly-baked aroma of a rustic loaf.  I've tried many bread recipes, many of which take too long and I firmly believe that there's more to life than standing by the oven! 

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Two- Minute Chocolate Raspberry Brownie

Tuesday. Not even nearly the weekend. So here's something to give you that early Friday-feeling. A fudgy, chocolatey mug-cake that you can make in just two minutes. 

This recipe is one that I turn to when I'm in need of cake. Fast. And that's quite often. 

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Lemon Drizzle Tray Bake

I've had one of those days where I've been distracted by daydreams of a light, sweet cake. So naturally, I baked one as soon as I got in. 

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Ombre Vanilla Dream Cake with strawberry balsamic jam

I've spent years trying to bake the perfect vegan vanilla sponge cake. A classic cake that is light and airy, with a delicate sweet flavour. You'll find all of the ingredients in your store cupboard- not an egg-replacer in sight! This is my go-to recipe that never fails.... and looks fantastic with some special decoration.

     

The delicate flavour of the sponge allows for the showcase of a beautiful jam layer. This 'cheats' homemade jam is simple to make. The exciting combination of strawberry and balsamic vinegar is a flavour match made in heaven. Balsamic vinegar makes the flavour of strawberries pop; if you've never tried it you're in for a wonderful surprise. 

When you've baked the perfect vanilla sponge and sandwiched it with lashings of strawberry balsamic jam, the only thing left is to turn it into a showstopper. This delicate ombre rose buttercream icing looks difficult, but it is a really simple technique that will have people believing that you're a pro! 

Pour yourself a cup of tea and cut a slice of this cake. Then sit back and smile as you hear the phrase  'I can't believe it's vegan'. Everyone needs a sweet treat now and again. 

Makes 1 medium cake 

Ingredients 

For the vanilla sponge cake: 

400g self-raising flour 

2 tsp baking powder 

200g granulated sugar 

400ml non-dairy milk (I used soya milk) 

110ml sunflower oil 

2 tsp vanilla extract 

For the strawberry balsamic jam: 

200g strawberry jam

2 tbsp balsamic vinegar 

4 large ripe strawberries, chopped 

For the ombre rose buttercream: 

4 tbsp non-dairy margarine (I used Vitalite) 

1 tsp vanilla extract 

1 tsp non-dairy milk 

250g icing sugar 

1/4 tsp pink gel food colouring (I used Sugarflair- all vegan food colours) or if you avoid artificial food colours, use blended sieved strawberries for a more subtle colour. 

Method

1. Preheat the oven to 180C/ Gas Mark 4.

2. To make the sponge cake, sift the flour and baking powder into a bowl and  stir through the sugar. Pour in the soya milk, sunflower oil and vanilla extract and mix until just combined. Be careful not to over mix as this will affect the finished texture. Pour into greased 6 inch baking tins and bake in the oven for 22-24 minutes until lightly golden. Allow to cool fully before removing from the tins.

3. For the strawberry balsamic jam, heat the jam, balsamic vinegar and chopped strawberries in a pan, bring to the boil over a medium heat, reduce the heat and allow to simmer for 15-20 minutes until slightly thickened. Set aside and allow to cool. 

4. To prepare the buttercream, mix the Vitalite, vanilla extract and soya milk in a bowl. Gradually add the icing sugar until a thick mixture is formed. Using a mixer, whisk the buttercream for 4-5 minutes until light and fluffy. Save the pink colouring for when you are about to decorate. 

To decorate the cake: 

1. Smother one half of the sponge cake with the strawberry balsamic jam and place the other half of the sponge cake on top. 

2. Using a spatula, spread a thin layer of the buttercream all over the cake. 

3. -Add a 'closed star' shape icing tip (I used Wilton 2D) to a piping bag. 

-Add a third of the buttercream to the bag. 

-Practice the rose shape on a chopping board: starting in the middle make a tight swirl in a clockwise direction. Then make the swirl slightly larger and work outwards until you have the desired shape. Apply the same pressure on the piping bag to ensure perfect rose shapes.

-When you are confident, decorate the outer, upper layer of the cake with white roses. Return to the bowl of buttercream and add a drop of food colouring and stir to combine fully. Fill the piping bag with the light pink buttercream and repeat the roses on the upper inner layer and outer side of the cake. Return to the buttercream and add another drop of pink colouring to darken the colour, fill the piping bag and repeat the roses in the centre of the upper cake and lower outer side of the cake. 

This cake is a special entry for the PETA's Great Vegan Bake Off. Why not enter your favourite vegan bake and share yummy recipes! 

Enjoy! 

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Coconut and Lime Truffles

I am delighted to be a part of the Suma Blogger's Network, creating a monthly recipe from a selection of their wide range of products. Suma is the UK's largest independent wholefood retailer, priding themselves upon their co-operative business approach and ethical buying. 

I've been trying to create a selection of home made truffles for a while now, but creating that melt-in-the-mouth ganache has proved difficult- until I had the idea of using coconut oil in place of the traditional dairy cream. Coconut oil is solid at room temperature and melts at a gentle heat. For this recipe I used Biona coconut oil. 

The flavours of chocolate and lime remind me of the boiled sweeties from my childhood- teamed with a gentle background of coconut and grown up cocoa and you have the perfect truffle. 

No one will ever guess these are vegan...

Makes approximately 12 truffles 

Ingredients
For the truffle ganache: 
100g dark chocolate, broken into small pieces  
1 rounded tbsp coconut oil 
2 tbsp soya milk 
Zest of 1 unwaxed lime 

For the dustings: 
1 tbsp desiccated coconut 
1 tbsp cocoa 

Method
1. In a pan, heat the chocolate and coconut oil over a low heat until melted; stirring often. Stir in the soya milk and lime zest until combined. Pour into a bowl and refrigerate for at least 4 hours, or over night. 
2. Remove from the fridge and leave the bowl at room temperature for 30 minutes. In the meantime, place the desiccated coconut and cocoa into separate bowls. Use a teaspoon to scoop out equal portions of the ganache and use your hands to shape into balls. Warm slightly in your hands and roll into either coconut or cocoa. 
3. Refrigerate for 30 minutes before enjoying! 

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Chocolate Blueberry Cake with White Chocolate Buttercream

I think this cake sums up how ready I am for the weekend. Hands up who's had a busy week too? 

It's the perfect season for Blueberries; you'll now find them at a great price in the supermarkets and probably get a huge pack! Often blueberries are teamed with lemon or cinnamon flavours, however I adore the the taste of blueberries and chocolate. The almost perfumed flavour of blueberries enhances the creamy notes of chocolate. 

I've used dairy-free white chocolate in the buttercream. I bought this in the 'Free-From' section of my local Sainsbury's in the form of buttons. You can also find dairy-free white chocolate in health food stores. A little tip: prepare the white chocolate buttercream just before you use it as the melted chocolate will set fairly quickly. 

The frosted blue hues of the blueberries look incredible on the cake- this is destined to be your weekend table centre piece. Well, if it lasts that long without being eaten by you... and you only. 

Makes 1 medium cake 

Ingredients 

For the cake:

230ml soya milk 

1 tsp cider vinegar 

140g granulated sugar 

90ml sunflower oil 

130g plain flour

50g cocoa powder 

¾ tsp bicarbonate of soda

½ tsp baking powder

2 tsp vanilla extract

For the blueberry compote filling: 

200g fresh blueberries 

1 tbsp maple syrup 

For the white chocolate buttercream: 

 3 tbsp Vitalite (or any other dairy-free margarine), softened

1 tsp vanilla extract

200g icing sugar

50g dairy-free white chocolate (I used Humdinger buttons) 

Selection of blueberries to decorate 

Method 

For the cake:

1. Preheat oven to 180C/ Gas mark 4

2. Mix together the soya milk and cider vinegar; the mixture will curdle. Add the sugar, oil and vanilla extract and whisk until foamy. 

3. In another bowl, sift together the flour, cocoa powder, bicarbonate of soda and baking powder.

4. Pour the soya milk mixture into the dry mixture and stir gently until combined; do not over mix as this will affect the texture.

5. Pour into the greased cake tins, filling them three quarters of the way to allow room to rise. Bake for 18-20 minutes and allow to cool fully before icing. 

For the blueberry compote:

1. In a saucepan, heat the blueberries and maple syrup over a low heat for 8-10 minutes until the berries have broken down. Stir occasionally and set aside to cool. 

For the white chocolate buttercream: 

1. Mix the Vitalite and vanilla extract in a bowl. Gradually add the icing sugar until a thick mixture is formed. Using a mixer, whisk the buttercream for 4-5 minutes until light and fluffy.

2. Add the white chocolate to a heat-proof bowl and melt in a microwave for 30 seconds. Remove and stir. Microwave for a further 20 seconds and stir. The chocolate should be fully melted. 

3. Pour the melted chocolate into the buttercream and whisk for 2-3 minutes until combined. 

To assemble the cake: 

1. Spread half of the buttercream on top of one of the cake halves. Spoon the blueberry compote evenly over the icing. Place the other half on top to sandwich the fillings. Spread the top of the cake with the remaining buttercream, piping if you wish. Decorate the top with blueberries. 

Enjoy! 

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Rosemary and Olive Bread

During all this bad weather, my kitchen has felt like a sanctuary where I can escape and create something new and tasty. Although I've had more time than usual, I continue to develop easy recipes as there's more to life than standing by the oven! 

I've enjoyed having the time to experiment with a few bread recipes. There's something about making bread from scratch that soothes the soul; the kneading, the aroma of fresh bread encasing the house and the sound of a bread knife cutting through the crust. 

This is a simple, basic bread recipe that has a salty, almost malted flavour. I had a large pot of olives to use up and also added some dried rosemary sweetness. 

Makes 1 large loaf 

Ingredients 

500g plain bread flour (and extra for dusting) 

1 7g sachet dried yeast 

1 tsp salt 

1 tsp sugar 

1 tsp dried rosemary 

2 tbsp olive oil 

300ml lukewarm water 

50g olives, halved 

Method

1. Mix the flour, yeast, salt, sugar and rosemary in a large bowl. 

2. In a jug, add the olive oil to the lukewarm water (I get the perfect temperature by adding 100ml boiling hot water and 200ml cold water). 

3. Make a well in the centre of the flour and pour in the water. Use your hands to quickly form a sticky dough. 

4. On a floured surface, knead the dough for 5 minutes until it becomes smooth. Place the dough in a bowl and cover with cling film. Leave in a warm area for an hour. The dough will prove and double in size. 

5. Heat the oven to 220C/ Gas mark 7

6. After an hour, remove the dough and knead lightly to remove the air bubbles. Press in the olives. Shape into a round and place onto a baking tray. Slash the top with a knife. Bake in the oven for 30-35 minutes until golden and crisp. 

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