Nature’s Charm – Banoffee Tapioca Pudding

Banoffee Tapioca Pudding

Difficulty: Easy - Medium Serves Four I'm a huge fan of coconut stuff and jackfruit stuff, so when Nature's Charm asked if I'd like to team up with them to create a series of recipes using their products I was like "hell yes!" Over the coming months I'm going to hit you with a few dope recipes to give you some #inspo for how to use your Nature's Charm products. I don't mess with tapioca pudding often, but when I was sent Nature's Charm Condensed Coconut Milk to try I just knew that's what I had to make with it! Creamy, sticky and sweet - this is everything you remember from classic condensed milk without the gross animal cruelty associated with dairy. You thought...

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3 Ingredient Pomegranate Froyo Pops

Froyo Pops

Difficulty: Easy Makes 6 What the actual heck is up with the weather in Australia rn, you guys?! I know it’s summer but your girl isn’t coping with these 30+ degree days. To help cool down, I’m pumping out loads of frosty treats like these Pomegranate Froyo Popsicles. Ingredients 1 1/2 cups plain vegan yoghurt (I prefer soy) 1/2 cup pomegranate juice 1/2 cup pomegranate arils Method Blend together the vegan yoghurt and pomegranate juice until well combined. Sprinkle some pomegranate arils into the bottom of each ice block mould. Fill each mould half way with the yoghurt mixture and sprinkle in the remaining arils before filling to the top with the yoghurt mixture. Add a couple more arils and then the sticks and/or...

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Bloody Good Banana Bread

Banana Bread

Difficulty: Easy Serves: 8-10 First things first: banana bread is cake that we call bread to make us all feel better about the fact that we're eating it for breakfast. In saying that though, this version of BB is actually not that bad, so you don't need to lie to yourself if you chomp down on it prior to 10am. Plus it's gluten free and refined sugar free (you can really use whatever sweetener you like!) Ingredients 3 large, very ripe bananas (I'm talking black AF) 1 cup nut milk (I used macadamia) 1 teaspoon apple cider vinegar 1 1/2 cups GF plain flour 1 cup almond meal 1 teaspoon baking soda 2 teaspoons baking powder 1/3 cup canola oil (you could use melted coconut oil if that's more your jam) 1...

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Epic Double Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake

Difficulty: Medium-Hard Serves 8-12 My niece always says "Chels, you're the best cooker of sweets" and while she's not entirely correct, I can usually produce pretty dope results when I put the effort in. You can too with my monster Double Chocolate Peanut Butter Cake; a rich brownie-like cake covered with two types of fluffy frosting, teensy blocks and peanut butter cups made from dark, white and peanut butter chocolate (OMG). If you don't have moulds, use whatever chocolatey bits and pieces you can find to turn a simple cake into a baking masterpiece. It's really not that hard to do but I threw that difficulty rating up there because mustering the time and effort to do it is half the battle. Worth it tho. Just...

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Banana Choc Chip Cashew Ice Cream

Banana Cashew Ice Cream

Difficulty: Easy Serves 4 If you managed to wrap your head around that bitch of a recipe title, wait til you wrap your mouth around what the recipe makes! The cashew base makes it soy free and when you throw in that banana and choc chip combo, Craig David wouldn't be able to handle all that flavour. Now, I've been trying to chill a little on the sugar lately (dw fam, I'm not gonna go all IQS on your asses) so I sweetened this guy with stevia which you can tastea little bit, but feel free to use agave or maple syrup if it's more your jam. Hint: Make sure you leave plenty of time to cool the cashews! Ingredients 2 cups raw cashews 1 1/3 cups nut...

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Jam Filled Donuts

Jam Donuts

Difficulty: Medium Makes 12 If you ask me what my fave sweet treats are you're going to hear two things: ice cream and donuts. I don't have much of a sweet tooth but put either one of those in front of me and I'll polish it off quick smart. Making badass doughies is one of my fave things to do, espesh because vegan donuts are bloody hard to come by in Newcastle, and I decided to stuff 'em full of sweet sweet raspberry jam. Ingredients 6 tablespoons warm water 1 1/2 teaspoons dry yeast 1/2 cup soy milk 1 teaspoon apple cider vinegar 2 tablespoons vegan margarine, melted 2 cups plain flour (plus extra for dusting) 1 teaspoon salt 3/4 cup and 2 tablespoons caster sugar Oil for frying 1 jar raspberry jam for filling Method Chuck...

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Raspberry & White Chocolate Fudge

White Chocolate Fudge

Difficulty: Easy Makes about 21 pieces Fudge is one thing that I had never really bothered with because replicating the condensed milk thing was so damned hard and the vegan ones on the market were so freaking difficult to get a hold of. Now that condensed coconut milk is pretty easy to pick up at your local supermarket (I get mine from Woolworths), both of those problems are solved and I can now make shitloads of fudge on the regular. This time around I went for a less intense but no less delicious combo of white chocolate and raspberry because the fruit cancels out the chocolate #fact. Ingredients 1 320ml can sweetened condensed coconut milk 1 tablespoon vegan margarine 2/3 cup caster sugar 1 teaspoon vanilla extract 250g...

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Chocolate & Peanut Butter Cake Donuts

Chocolate PB Donuts

Difficulty: Easy Makes 6 large donuts It's bloody fun experimenting with different ways to make stuff and donuts are absolutely no exception. I've made them all kinds of ways like baked dough based and fried batter based but by far the easiest kind to make are baked batter donuts using a donut pan. You can pick these pans up super cheap on eBay and other online stores plus most good kitchen stores will have them; I'm going to buy a mini donut pan soon for extra cuteness. For my first attempt I went with chocolate flavour because really who doesn't like chocolate? Plus, I wasn't really in the mood for plain vanilla. You can glaze or ice these babies but to avoid things getting...

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Little Christmas Pavlovas

Christmas Pavlova

Difficulty: Medium Serves 8-10 (depending on size) 2015 will forever be remembered as the year of aquafaba in the vegan community. Still haven't heard of it? Get the hell out from under that rock and grab yourself a can of chickpeas, cos that's what you're gonna need to make these bad boys. "Chickpeas?! Are you effing nuts?!" I hear your screaming at your laptop or smart phone and while it may be hard to believe, the juice from canned chickpeas act as egg whites to make this classic Aussie dessert (soz NZ, it's ours. We own it now). Knock the unwanted gifted socks off the family this Christmas with a plate of red, white and green courtesy of the meringue base, coconut cream and...

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Candy Cane Ice Cream & Chocolate Shell Topping

Candy Cane Ice Cream

Difficulty: Easy Makes about 1 litre It's beginning to look a lot like Christmas and I've teamed up with the epic team at Your Home Depot to create another recipe using my Cuisinart Ice Cream Maker with Compressor. I've been shopping with these guys for years because they have great prices, an awesome range of products and a super easy checkout process. These guys even hooked me up with a bitchin' Global Ikasu Knife Set for helping out with this recipe, it doesn't get much sweeter than that! Candy canes are the official sweet of the festive season so I thought why not combine them with the guaranteed deliciousness of ice cream?! So I did and I know I say this all the...

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Watermelon, Lime & Mint Popsicles

Watermelon Popsicle

Difficulty: Easy Makes about 10  Summer has been sprung on us a little early this year so I've gone into overdrive coming up with treats to bring a little coolness into your lives. These popsicles can be in your freezer within minutes and once set, you'll be thanking your past self for their forward thinking! Plus, turn these into a wicked cocktail popsicle by adding a shot of white rum or vodka (I may or may not have done that too). Ingredients 700g seedless watermelon Juice from one lime Handful of mint leaves 1/2 cup white rum or vodka (optional) Method Cut up the watermelon into reasonable sized chunks and throw into the blender. Add the lime juice and alcohol (if you're using it) and whizz together until blended. Pop a...

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Lemon Custard Filled Donuts

Lemon Custard Donuts

Difficulty: Easy-Medium Makes 16 Donuts have been popping up on my Instagram feed all day, erryday for some time now and I thought it was about time I got back into making them. This recipe is epic because it's yeast free, which means it needs no time to rise and you don't need to roll out the dough. Fill these little balls of happiness with homemade lemon custard and you've got yourself quite the treat. Time to make the people in your feed jealous and make some of this bad boys. Ingredients Donuts 1L vegetable oil for frying 2 cups plain flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup caster sugar 1 cup soy milk 1/4 cup canola oil Lemon Custard Filling 1/2 cup caster sugar 1/4 cup plain...

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Peach, Basil & Custard Tart

Peach Basil Tart

Difficulty: Medium Serves 6-8 Even though it may not be evident on the blog, it's no secret that I favour the savoury over the sweet. In saying that, I am always trying super duper hard to come up with desserts that I actually want to eat myself, rather than just taking a bit to confirm it's good and then pushing it to the side. This is where my Peach, Basil & Custard Tart comes in. Peach and basil have long been a favourite in pies but I wanted to introduce them to my dear friend, custard. These three flavours work together like Destiny's Child in their glory years, each bringing something powerful to the table. Which one is the Beyoncé? You'll just have to...

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Choc Mint Macarons


Difficulty: Medium Makes 12 You thought your macaron days were over, right? WRONG! Call in sick to work, cancel your lunch date and turn your phone off. It is mandatory that you drop everything right now and make some of these bitchin' choc mint macarons. Thanks to the magic of the humble chickpea, you add these little French treats to your all-vegan baking repertoire. BRB eating them all. Ingredients Macarons 1 cup almond meal (use the one without brown flecks) 1 cup icing sugar 1/3 cup liquid from canned chickpeas 1/2 teaspoon xanthan gum 1/3 cup caster sugar 1/2 - 1 teaspoon peppermint essence 2-3 drops green food colouring Chocolate Ganache Filling 300 grams vegan dark chocolate 1/4 cup coconut cream Method In a medium bowl, sift together the almond meal and icing sugar. Set aside. Whisk...

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Honeycomb Eton Mess


Difficulty: Easy-Medium Serves: 4-6 Eton Mess is traditionally made with meringue but making vegan meringue can be a bit fiddly and after all that hard work, sometimes it can be a real let down. Honeycomb is an awesome sub because it has a light airy texture, just like meringue, and works perfectly with a variety of flavours. Chuck it in a serving dish with some raspberries, coconut cream and chocolate and you've got yourself a humdinger of a dessert, my friends. Ingredients Coconut Cream 2 x 270mL cans full fat coconut cream (placed upside-down in the fridge for at least 24 hours) 1/2 cup icing sugar 1 teaspoon vanilla extract Honeycomb 1 cup caster sugar 1/4 cup golden syrup 2 teaspoons bicarb soda Other Stuff 1 cup raspberries 1/4 cup grated chocolate Method Make the honeycomb...

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Salted Caramel Cookies


Difficulty: Easy-Medium Makes 24 I remember the first time the concept of salty and sweet was introduced to me via popcorn. At first I was dead set against it but it soon become one of my favourite things. Salted caramel is all the rage these days, so I thought I would give it a good ol' vegan crack and see what I could come up with. The possibilities are endless with this stuff but drizzle it on top of a crunchy vanilla cookie and you've got yourself the ultimate indulgence. Ingredients Cookies 1 cup vegan margarine 1 cup caster sugar 1/2 cup brown sugar (lightly packed) 1 teaspoon vanilla extract 2 cups plain flour 1 teaspoon baking powder 1/4 teaspoon baking soda Salted Caramel 1 cup caster sugar 1/3 cup vegan margarine 1/4 cup almond...

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Passionfruit & Lemon Tart


Difficulty: Easy Serves 8 For me it's essential to have a few recipes in my arsenal that I can whip up with very little notice to take along to parties or dinners; this is one of those recipes. If you make a lot of my recipes, most of this stuff you should have lying around in your kitchen, plus you can get away with letting it set for only a few hours.Whip it up, pop it in the freezer and by the time you're ready to eat it, it should be ready to serve. Ingredients Crust 1 packet Digestive biscuits 1/4 cup caster sugar 1/3 cup vegan margarine Filling 2 270mL cans coconut cream (I use Woolworths Select) 1 tub vegan cream cheese (I use...

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Apple Pie

applepie copy

Difficulty: Medium-Difficult Serves 8-10 Ingredients Pastry 3 1/3 cups plain flour 1/3 cup caster sugar 1/4 teaspoon salt 1/2 cup vegan margarine 1/4 cup almond milk Filling 8 large granny smith apples Juice of 1 lemon 1/4 cup vegan margarine 1/2 cup caster sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoons ground nutmeg 1/4 teaspoon ground cloves 2 tablespoons demerara sugar Coconut Cream 1 270mL can coconut cream 1/4 cup icing sugar 1 teaspoon vanilla extract Method Pop the can of coconut cream in the fridge over night, upside down. Start with the pastry. In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs. Add the almond milk and process until a dough is formed. Tip the dough out onto...

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Chocolate Cookie Sandwiches


Difficulty: Easy-Medium Makes 12 Picking a sweet treat can be tough work; do you want something with a bit of crunch, like a cookie or do you want something with frosting, like a cupcake? My Chocolate Cookie Sandwiches are the obvious choice here because you get the best of both worlds! These chocolate cookies are fantastic on their own but are taken into another world of deliciousness when filled with vanilla cream and rolled in nuts or sprinkles. Stay tuned for more variations on this recipe, it's a keeper! Note: If you want this recipe to be soy free, make sure your vegan margarine and sprinkles are too! Ingredients Cookies 2/3 cup vegan margarine 1 1/2 cups caster sugar 1 1/4 cups plain flour 2/3...

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Peanut Butter & Jelly Blondies


Difficulty: Easy Serves 12 Blondies don't seem to be as much of a thing here as they are in the US but I simply don't know why. They're the perfect treat to whip up at a moment's notice with stuff you probably already have in your kitchen. I added jam (or jelly) to this one to add a little extra somethin' somethin' but you can leave it out and they'll be just as awesome. Ingredients 1 1/2 cups packed brown sugar 1/2 cup vegan margarine 1 cup smooth peanut butter 1 teaspoon vanilla extract 2 tablespoons almond milk 1 1/2 cups plain flour 1 teaspoon baking powder 1/4 cup raspberry jam Method Preheat oven to 180°C and grease a 10"x10" baking tin. Using an electric...

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Bread & Butter Pudding


Difficulty: Easy Serves: 8-10 This is one to add to the winter dessert rotation! I've never made a bread & butter pudding in my life but now that winter is setting in, I thought it might be time to give it a go. If you have made one before, you'll notice this method is less than traditional but hey, I'm not the traditional type! You can whip this up while dinner is cooking and have it out of the oven once you've finished dinner. Ingredients Main Ingredients 8 thick slices of white bread 1/3 cup vegan margarine 1/2 cup sultanas 1/4 cup demerara sugar Custard 1/2 cup caster sugar 1/4 cup plain flour 2 tablespoons corn flour 1 teaspoon cinnamon 1 tablespoon lemon zest 2 cups...

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Iced Nono Tart

Difficulty: Medium-Difficult Serves 8-10 If you're not Australian, you may not be familiar with the humble yet non-vegan Iced Vovo biscuit. If you are Australian, and vegan, you probably thought you'd never enjoy a treat of its kind again but you were wrong! I've been experimenting with vegan marshmallow recently and as long as you've got a good electric mixer, you should be able to recreate this classic Australian inspired tart at home; a biscuit base topped with strawberry marshmallow, jam and coconut. Ingredients Base 3/4 packet Digestive biscuits 1/4 cup vegan margarine, melted 1/4 cup desiccated coconut 1 tablespoon caster sugar Filling 1 cup water 2 tablespoons agar agar powder 3/4 cup glucose syrup 1 3/4 cup caster sugar 2 teaspoons strawberry essence (make sure it's vegan) 1-3 drops pink food colouring (again, make...

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Butterfly Cakes

Difficulty: Easy-Medium Makes 12 Recreating treats from my childhood is something I love to do so thought it was about time I veganised the classic Butterfly Cakes! A lovely vanilla cake topped with cream and jam, perfect for a birthday party or afternoon tea. I reckon these ones taste even better than the ones I had as a kid, what do you reckon? Ingredients 1 x 270mL cans coconut cream (Woolworths Select works great for this recipe) 2 cups almond milk 2 teaspoons apple cider vinegar 2/3 cup canola oil 1 cup caster sugar 3 teaspoons vanilla extract 2 1/2 cups plain flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 2/3 cup icing sugar Raspberry or strawberry jam to serve  Method You'll need to pop the coconut cream upside down in the fridge...

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Raspberry Chocolate Tart

Difficulty: Easy Serves 8 You know how sometimes you make something and you realise you've well and truly nailed it? This is one of those times. Each year I host an Easter lunch for my family, this year I whipped up this Raspberry Chocolate Tart for dessert and let's just say I could be the favourite child right now. Sometimes you can catch raspberries on sale for about $5 a punnet but if you're on a budget you can use less purely for decoration and get away with it. Ingredients Crust 1 1/2 packets Digestive biscuits 1/4 cup cocoa powder 2 tablespoons caster sugar 2/3 vegan margarine (I use Nuttelex), melted Filling 2 270mL cans coconut cream (I use Woolworths select) 1 tub vegan cream cheese (I use Tofutti) 1/2 cup icing...

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Lime and Coconut Tart

Difficulty: Easy Serves 8-10 As much as I wish the weather would cool down, it ain't and so I feel like I can still get away with this no-bake Lime and Coconut number (let's face it- you can probs have it all year round). The creamy coconut cream based filling is very light and soft but would also taste fabulous if you put it in the freezer and removed it shortly before serving. You'll need to ensure the coconut cream cans are refrigerated overnight but what I like to do is always keep a few in the fridge so I'm always prepared should there be a dessert emergency. Try putting this one together for your next occasion and trust me, it'll be a...

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Peanut Butter Swirl Brownies

Difficulty: Easy Makes 12 Brownies are one of the easiest things to throw together at short notice and when I'm pressed for time I love to whip up a batch to take with me to a dinner party. You know what takes the standard awesome brownie to the next level of awesomeness? Peanut butter!   Just a little swirl of the stuff makes all the difference. Note: I used a regular square pan so these brownies are pretty thick. If you use a bigger pan, you'll get thinner brownies and you'll need to reduce the baking time accordingly. Ingredients 1 1/2 cups soy milk 1 teaspoon apple cider vinegar 2 cups plain flour 2 cups caster sugar 1/2 cup cocoa 1 teaspoon baking powder 1 teaspoon salt 1/2 cup canola oil 1 cup...

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Basic Waffles

Difficulty: Easy Makes 4-6 (depending on size) I recently got my hands on a waffle maker (finally) and am ready to take the waffle world by storm. Be prepared for an onslaught of sweet and savoury waffle recipes but for now, let's start with the basic sweet waffle recipe. Ingredients 1 1/2 cups soy milk 1 teaspoon apple cider vinegar 1 1/2 cups plain flour 1/2 cup corn flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup caster sugar 1/3 cup canola oil Method Preheat your waffle maker. In a medium sized bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle. Sift together the flour, corn flour, baking powder and baking soda in a large mixing bowl and add the salt. Whisk the caster sugar and oil...

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Pumpkin Pie with Maple Cream

Difficulty: Easy-Medium Serves 8 Each year, I am given the task of making dessert for our Christmas lunch. I always make a sorbet for those who aren't into big desserts but this year I was inspired by my US trip and decided to make something else as well. Pumpkin pie kind of sounds like it's going to be disgusting but I can assure you, it's not. Ingredients 2 sheets shortcrust pastry or enough homemade pastry to cover a standard pie dish (sometimes I do homemade, sometimes I don't) 2 cups pureed pumpkin 1 300gram tub of tofu (medium or silken will be fine, it needs to be soft enough to become smooth when blended) 1/2 cup tightly packed brown sugar 1/3 cup caster sugar 3 teaspoons egg replacer, made...

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Maple Walnut Ice Cream Sandwiches

Difficulty: Easy Makes 9 To celebrate the arrival of spring, I decided to bust out another ice cream slice recipe. This time around the flavour is more subtle with a hint of maple extract and some walnuts for some crunch. These ice cream sandwiches are perfect to whip out at a party because you don't need plates; grab the damn thing with your hands and get stuck in! Ingredients 1 packet Arnott's Nice biscuits (or similar) 2 cartons Soyatoo Topping Cream 1 can Soymilke condensed soy milk 1-2 teaspoons maple extract 1 cup crushed walnuts Method Line a freezer-proof tin with baking paper and lay 9 biscuits right side down on the base. It's important that the biscuits fit the tin or pan exactly. Chuck the Soyatoo and Soymilke in a...

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Red Velvet Pancakes with Maple Cream Cheese

Difficulty: Easy-Medium Makes 6      If there's one thing I have learned over my years of cooking, it's that you can turn any dessert into a pancake and it is therefore acceptable to eat for breakfast. I have chosen to adhere to this philosophy to produce these red velvet pancakes with tangy maple flavoured cream cheese. This recipe was created for Pedestrian's Blogster Awards, please chuck a vote my way here by clicking 'like' next to YEAH BLOG! Ingredients 1/4 cup vegan cream cheese (most large grocery stores and health food shops sell this) 1/2 teaspoon maple extract 1 tablespoon icing sugar 1 cup soy milk 1 teaspoon apple cider vinegar 1 cup plain flour 1 tablespoon cocoa powder 1 teaspoon baking powder 2 tablespoons caster sugar 1 tablespoon canola oil 1 teaspoon vanilla extract 1 teaspoon...

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Raw Peanut Butter and Cacao Tarts

  Difficulty: Easy Makes 12 I'm having fun with raw desserts lately and this is my latest venture. It's kind of like a chocolate peanut butter cup but healthier and a little more substantial. You can use crunchy or smooth peanut butter in this one but I'm typically a crunchy gal. These are so fun for a little high tea or to take into work to impress your colleagues. If you can manage not to eat them all, that is. Ingredients 1 1/2 cup cashews 6 medjool dates, pitted 1/2 cup almonds 1 tablespoon coconut oil 1/4 cup cacao powder 1/4 cup shredded coconut 1/3 cup peanut butter 1/4 cup agave syrup 1/3 cup coconut cream 1/4 cup coconut oil, softened 1 tablespoon cacao nibs Method Soak the cashews overnight or boil until they soften. If you...

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Spiced Apple Cake

Difficulty: Easy Serves 8-10 This is the perfect winter cake to whip up for any occasion. It's my dad's birthday today and I knew he'd be keen on this spicy, fruity little number. It doesn't have icing because it tastes amazing served with custard or vegan ice cream but you could easily make some kind of glaze for it. The texture is very dense but super moist so it's bitchin' served warm. Ingredients 3 cups unsweetened almond milk 1 teaspoon apple cider vinegar 2 granny smith apples, plus some extra for decoration 2 cups gluten free plain flour 1 cup almond meal 1/3 cup ground flax seeds 1 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon mixed spice 1/2 teaspoon maple extract 1/2 teaspoon cinnamon extract 1/3 cup agave syrup 1/4 cup coconut oil, melted 1/2...

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Raw Double Cacao Tarts

Difficulty: Easy Makes 12 Desserts are kinda off the radar when you're on a massive health-kick but with these mini tarts you definitely don't feel like you're missing out. The base is sorta chewy and then it's filled with a creamy cacao centre and crunchy cacao nibs - a winning combination! I used itty bitty tart pans to make this but feel free to make one bigger one if that's your thing. Ingredients 1 1/2 cups cashews 6 medjool dates, pitted 1/2 cup almonds 1 tablespoon coconut oil 1/4 cup shredded coconut 1/3 cup agave syrup 1/3 cup light coconut cream 1/4 cup coconut oil, softened 1/3 cup raw cacao powder 1/2 cup raw cacao nibs Fresh raspberries to serve Method Soak the cashews overnight until soft. If you don't have time you can boil them until...

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Beetroot and Chocolate Cake

Difficulty: Easy-Medium Serves 8-10 I never really understood the concept of putting beetroot in a cake and the thought that it could be delicious completely escaped me. That was until I actually started seeing pictures of them pop up. I became curious. It was my sister-in-law's birthday this week so as the resident birthday cake maker I decided to finally set my sights on that once disregarded beetroot chocolate cake. It was excellent! You can't really taste the beetroot but it adds so much moisture and depth to the cake. This one is gluten free too but just double check your ingredients just to be sure. Oh, and if you want a little more sweetness, pop a little icing sugar in your...

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Sorta Healthy Carrot Cake

Difficulty: Easy-Medium Serves 8-10 My brother is on the most gnarly health kick of all time and for his birthday he requested a healthy carrot cake. Let's be honest here - this cake is much healthier than other cakes but at the end of the day, a cake is a cake, and cake isn't all that healthy. In saying that, there's not a whole lot bad about this cake, the icing is probably the main offender so skimp on that if need be. It's also gluten-free which is a bitchin' bonus for you gleegans out there who are diggin' on my recipes. The main thing here is that it tastes good and that's one thing all cakes must always be. I don't say...

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Chocolate, Hazelnut & Toffee Tart

Difficulty: Medium Serves 8-10 I know I've been holding out on you guys lately in terms of sweet treats, so I decided to throw my diet caution to the wind and make something bitchin'. You don't need to bake this tart which is awesome, especially on a hot day when using the oven heats up the house. With essentially four layers of fun you can't go wrong unless you really hate one or more of the layers, then I cannot help you. Biscuity base goodness, smooth dark chocolate, crunchy roasted hazelnuts and sweet hard toffee to top things off. I'm not forgetting about the diet though, most of this bad boy is going to family, friends and colleagues. Goodness, I'm almost as...

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Cherry Rum Balls

Difficulty: Easy Makes 36 Rum balls are a traditional Christmas favourite but I thought I would flip the script on this treat and make them a little different. Adding cherry to this incredibly easy recipe means that you can whip them up in a jiffy and use them as snacks to please unexpected guests over the holiday season. Ingredients 1 375 gram jar morello cherries 1 can Soymilke condensed milk 1 1/2 packets Nice biscuits 1 cup desiccated coconut (plus extra for rolling) 1/4 cup cocoa powder 2 tablespoons dark rum Method Strain the cherries really well to lose as much liquid as possible. Use a fork to press the cherries down and check for pips. Put the cherries in a food processor and pulse a few times before straining out more...

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Cherry Cheesecake

Difficulty: Easy Serves 8-10 Ingredients 18 Digestive biscuits 1/3 cup Nuttelex, melted 1 375 gram jar morello cherries (check for seeds) 1/3 cup caster sugar 3 teaspoons agar agar 1 tub Tofutti Better than Cream Cheese 1 carton Soyatoo Topping Cream 1/3 cup icing sugar 1/4 cup sliced almonds, lightly toasted Method Grease a springform cake tin. In a food processor, combine the biscuits and melted Nuttelex until completely crumby. Firmly and evenly press the In a saucepan, combine the cherries (including liquid), the caster sugar and the agar agar. Slowly bring to the boil while stirring. Remove from the heat and pour into the cake tin. Allow to set in the fridge for about half an hour. In a bowl, whisk together the Soyatoo and cream cheese. Sift in the icing sugar and continue to whisk. Pour the...

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Gingerbread Ice Cream Cake

Difficulty: Easy Serves 8-10 Fact: gingerbread is delicious and so is ice cream. That's why I decided to combine the two to make one heck of a festive frozen dessert! You're going to need a few special vegan ingredients to whip this up but what you'll spend on ingredients, you'll save in time. Pop it in the freezer a few days in advance and bring it out on the big day! Ingredients 2 1/2 cups ground gingerbread cookies 1/3 vegan margarine, melted 2 cartons Soyatoo Topping Cream 1 can Soymilke condensed milk 1/3 cup Monin gingerbread syrup 1 cup candied ginger, roughly chopped Method Line a rectangular loaf tin with baking paper, leave some overhang so you can easily slide the cake out when frozen. Add the melted margarine to the gingerbread...

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Baked Cinnamon Donuts

Difficulty: Medium Makes 12 Oh. My. God. Why have I not made donuts before?! To be honest, it just didn't strike me as worth it until I started to crave them recently but I'll be the first to admit I'm an absolute IDIOT for not trying them until now. While they do take some time to make, the results speak for themselves and you'll have your friends and family begging you for more! Stay tuned for many more donut recipes, I've got a feeling I'll be making them much more often. Ingredients 1 cup soy milk 1 teaspoon apple cider vinegar 7 gram packet dry yeast 1/4 cup Nuttelex, melted 1 teaspoon vanilla 3/4 cup caster sugar 2 1/2 cups plain flour Spray oil 2 teaspoons ground cinnamon Method Warm your milk in in...

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Lavender Melting Moments

Difficulty: Easy-Medium Makes 20 While browsing through one of my local specialty stores, I stumbled upon some lavender syrup. It looked delicious so naturally I bought some and started to ponder the ways in which I could use such a delightful concoction. As a friend's garden party was looming, I decided to bake her a special birthday treat of lavender melting moments. They were welcomed with open arms and mouths and went down a real bloody treat. Ingredients 2/3 cup Nuttelex 1 teaspoon vanilla essence 1 1/2 cups plain flour 3 tablespoons lavender syrup 1/3 cup icing mixture 3 drops red food colouring 3 drops blue food colouring 2 tablespoons lavender flowers, finely chopped Filling 3 tablespoons Nuttelex 2/3 cup icing sugar 2 tablespoons lavender syrup 2 drops blue food colouring 2 drops red food colouring Method Preheat oven...

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Peanut Butter and Jelly Ice Cream Sandwiches

Difficulty: Easy Makes 9 The other night I was discussing this awesome ice cream sandwich idea with a friend and a complete stranger yelled out "that sounds like the coldest sandwich ever!" I think he was a bit intoxicated and was under the impression that I was going to put ice cream between two pieces of bread. No, strange man, that is not what I'm doing. Peanut butter and jelly is one of those all-time classic sandwiches that most of us Australians know from TV and movies. We don't really do jelly in the American sense, so I've settled for jam in this instance. This double decker beauty is absolutely sensational and you'll be doing yourself and eight pals a favour by making...

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Black Forest Cake

Difficulty: Medium-Hard Serves 8-10 It was my dad's 60th birthday on Saturday so I decided to make him his favourite cake; the black forest. He's not vegan but he is a vegetarian and is always up for sampling my cooking efforts. With layers of thick cream and cherries sandwiched between bitchin' chocolate cake and slathered in melted dark chocolate, this one ain't for the lighthearted. When it comes to layered cakes, I simply cannot be bothered with the tedious task of cutting a big cake into three or four equal layers. No, not doing that. My solution is making three smaller cakes and trimming the tops of them. It's much easier and you get to sample some of the cake before it's even...

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Peach Cobbler

Difficulty: Easy-Medium Serves 6 Bringing my soul food series to a close is the delightfully comforting peach cobbler. Cobbler is one of those soul food desserts that just cannot be beat and I was surprised by not only the taste but the simplicity of putting it all together. Serve this one with a whipped or ice cream and you've got a bitchin' winter warmer on your hands. Ingredients 3 cups tinned peaches, drained 1/3 cup brown sugar 1 tablespoon flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons brown sugar 3 tablespoons Nuttelex 1/3 cup soy milk Method Preheat oven to 180°C and grease a rectangular oven dish. Pour the peaches into the bottom of the dish evenly. Combine the first lot of brown sugar, flour cinnamon...

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Rhubarb Crumble

Difficulty: Easy Serves 4 There are some weekly markets near where I work and they always have the most amazing looking produce. I noticed some rhubarb that was just begging to be baked into something so I decided to make a crumble because it's delicious and easy. To my delight it's getting kind of wintery in Newcastle, so I decided to make this heartwarming dessert to celebrate. Ingredients 1 bunch (about 6 sticks) rhubarb 1/3 cup caster sugar 2 cups rolled oats 1/2 cup brown sugar 3/4 cup Nuttelex, melted 1/2 teaspoon vanilla essence 1 tablespoon sultanas Method Preheat oven to 180°C. Rinse and chop the rhubarb before throwing in a saucepan with the caster sugar. Place on medium heat for about 5 minutes, stirring regularly. Pour evenly into 4 ramekins. In a bowl combine...

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Difficulty: Medium Makes about 16 If you've never heard of s'mores it wouldn't surprise me. If you've never heard of graham crackers it wouldn't surprise me either. Now you've heard about both of them because you're going to need to make (or buy if you can find 'em) some graham crackers in order to make this delicious American treat. Ingredients 3/4 cup plain flour 1 1/2 cups wholemeal flour 1/4 cup caster sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 1/2 teaspoon ground cinnamon 1/2 cup Nuttelex 4 tablespoons agave syrup or golden syrup 1/4 cup soy milk 2 teaspoons vanilla 1 packet Dandies marshmallows 1 block Whittaker's dark chocolate Method Preheat oven to 180°C and line 2 baking trays with baking paper. In a large bowl, combine flours, sugars, baking powder,...

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Lemon Melting Moments

Difficulty: Easy-Medium Makes 14 cookies This week I've just had the urge to bake. I don't know if it's because I just got a new Mixmaster tattoo, or because I have about 1 million packets of icing sugar in my pantry. Instead of partying, at 10pm on Saturday night I had the urge to bake melting moments. I've never made them before but I had them finished within about 90 minutes. With a hint of lemony goodness, these tasty morsels were definitely worth the clean up. Plus I didn't wake up the next day with a hangover. Ingredients 2/3 cup Nuttelex 1 teaspoon vanilla essence 1 1/4 cup plain flour 1/4 cup custard powder 1/3 cup icing mixture Filling 3 tablespoons Nuttelex 2/3 cup icing sugar Juice of half a lemon Method Preheat oven...

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Raspberry Empanadas

Difficulty: Medium Makes 12 Recently I decided to invite some non-vegan friends over for a Mexican feast. While researching Mexican desserts, I stumbled across a few recipes for empanadas that seemed relatively easy to modify. So I gave it a whirl and these little babies were the result; a cinnamon covered light pastry, filled with a hot fruity centre. Serve with vegan ice-cream for the perfect end to a great meal. Ingredients 1/2 cup Nuttelex 1/3 cup Tofutti Better than Cream Cheese 1 teaspoon vanilla essence 1 1/4 cups plain flour 1 cup raspberry jam 1/3 cup caster sugar 3 tablespoons ground cinnamon Method The night before, cream the Nuttelex and Tofutti. Add the vanilla before slowly sifting in the flour to form a dough. Wrap the dough up in cling wrap to form...

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Iced Chocolate

Difficulty: Easy Serves 4 This isn't exactly the most complicated of treats to make, but sometimes you just need a bit of inspiration to make something delicious. A wicked LAV reader got me onto CocoLuscious ice cream, which is conveniently stocked at a store around the corner from me, bonus! As I often do with new products, I thought about all the dope things I could make with it. As long as you have all the ingredients, you can whip this one up in a jiffy. Ingredients 1 carton Soyatoo Topping Cream Vegan friendly chocolate topping or melted chocolate 1 tub CocoLuscious ice cream in vanilla choc chip 1 carton soy milk Cocoa Method In a bowl, whip the topping cream until light and airy. In a soda glass, slowly squeeze...

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Apple & Blueberry Crumble

Difficulty: Easy-Medium Serves 6 I'm not sure if I've mentioned this at all but I'm sure I'll be saying it a lot over the coming months; I HATE HOT WEATHER. Seriously, if the sun wasn't necessary for survival and stuff, I'd be all for kickin' it to the curb. Since summer is inevitable, I'm trying to remain positive but I'm clinging on to the season I hold dear by baking delicious Apple & Blueberry Crumble. It's been real, winter, see you next year. Ingredients 9 Granny Smith apples, peeled, cored and cut into small cubes 1/3 cup caster sugar 3 teaspoons cinnamon 1 punnet fresh blueberries 1 cup plain flour 1 cup rolled oats 1/2 cup desiccated coconut 3/4 cup brown sugar 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2/3 cup Nuttelex, melted Method Preheat...

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Sticky Date Pudding

Difficulty: Easy-Medium Serves 10 It's funny how certain foods remind you of specific events. When I think of dates I am reminded of my old work pal, Zoe. When either of us would go to the supermarket during work hours, there was always an order for dates. She has also been a great taste tester when it comes to my recipes. This Sticky Date Pudding is the perfect end to any winter evening and served with caramel sauce and soy ice cream, you'll wish it was winter all year round! And Zoe, it's here waiting for you if you want to jump on a train (and Annie, I know you want some too). Ingredients 1 cup pitted dates, chopped 1 1/4 cup boiling water 1 teaspoon...

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Difficulty: Medium-Hard Serves 6 I had mentioned previously that for my brother's 30th birthday, he requested a vegan dinner. Naturally, I was the right person for the job and spent my whole Saturday cooking! This resulted in a few tasty dishes, the recipes of which will be posted over the next week. I thought it best to start with dessert, Rocky Road Cheesecake (you already have the recipe for this one) and a delicious new recipe I devised for trifle. Layered cake, jelly, berries, custard and cream make this one decadent dessert. It does take some time to prepare but it's well worth it! Ingredients Cake Layer 1 teaspoon of egg replacer 2 tablespoons water 1/3 cup canola oil 1 cup of soy milk 1/2 teaspoon salt 3/4 cup caster...

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Cookies ‘n’ Cream Cheesecake

Difficulty: Easy Serves 10 I recently started a new temp job and as per usual, I went through the whole "what can you eat?!" conversation before showing my new colleagues Like A Vegan. Not surprisingly, they were suitably impressed with the array of food I can make/eat. I also found out last week that I work with another vegan, which is fantastic! I took in a slice of this Cookies 'n' Cream Cheesecake for her to try and she immediately asked for the recipe. I know I make a heckload of cheesecakes, but the fact is that they're amazing. I'm actually trying to crawl inside of your brain and drum into you with big sticks that you NEED TO MAKE ONE OF THESE...

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Ginger and Lemon Cheesecake

Difficulty: Easy Serves 10 While most people spent their Friday night celebrating the end of the work week, I stayed home in my pyjamas that I had been in all day. At around 8.30pm I decided to do something productive and popped down to the supermarket to purchase ingredients. Supermarkets are kind of creepy later in the evening, especially on "non-school nights" and the clientele is the opposite of what you'll find during the day. I spotted one guy holding two cheap casks of wine while his friend purchased a few packets of microwave popcorn, which proved to me that my night could be worse. Anyway, I decided to make a Ginger and Lemon Cheesecake using gingernut biscuits for the base, some...

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Pavlova Berry Bites

Difficulty: Medium Makes 25-30 I'm constantly trying to find ways to veganise traditionally non-vegan foodstuffs. I wouldn't say pavlova was a staple in my non-vegan life but I don't like the feeling that I am missing out on something potentially delicious. Today I decided to combat this feeling with the aid of a vegan meringue mix, made by Angel Food in New Zealand. My Pavlova Berry Bites are fresh, light, flirty and delicious, perfect for any afternoon tea or party. I wish I was munching on one right now. Ingredients Angel Food Vegan Meringue Mix (enough to make the recipe for 25 on the back of the packet) 1/4 cup cold water 2 1/2 teaspoons vanilla essence 3/4 cup caster sugar 1 carton of Soyatoo Topping Cream Strawberries,...

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White Chocolate & Macadamia Ice Cream Sandwiches

Difficulty: Easy Makes 9 pieces Summer is just about here for us Australians so I thought I would try another ice cream sandwich. This time with delicious chunks of macadamia nuts and white chocolate, it's the perfect summer dessert. My taste testers are sure to demand more and more of these as the weather heats up, so keep an eye out for plenty of variations. A word of warning though; in your haste to access this sweet treat, don't make the mistake of dropping one third on the floor (sad but true story). Ingredients 1 packet of Arnott’s Nice biscuits (yep, vegan!) 2 cartons of Soyatoo Whipping Cream 1 can of Soymilke Soy Condensed Milk 2 tablespoons of vanilla essence (more or less depending on your desired...

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Double Deckadent Mousse Cake

Difficulty: Medium-Hard My family had an argument over what to call this cake, that's how good it is. To be honest with you, no name can do it justice. If you liked my Chocolate Mousse Cake, you will absolutely adore its Double Deckadent cousin. Sporting all of the delicious features of it predecessor, DD goes that extra mile with a creamy layer of white chocolate. OMG indeed. Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1/3 cup cocoa powder Topping Layer 1 2 cartons of Soyatoo Topping Cream 1 large block (250g) Whittakers Dark Chocolate (not the Ghana Dark) or another vegan chocolate of your choosing, melted 1/2 cup icing sugar Topping Layer 2 2 cartons of Soyatoo Topping Cream 2 1/2  blocks (250g) Sweet William...

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Chocolate Mousse Cake

Difficulty: Medium Now, I haven't posted in a little while and I apologise however I think all will be forgiven once you try this number.  My chocolate mousse cake features a rich, creamy layer of chocolate mousse on a crunchy, chocolatey biscuit base and the perfect and quick solution to your dessert dilemmas! So put your tongue back in your mouth and get into the kitchen. Keep your eyes peeled for the Day & Night Mousse Cake which I'll be posting soon! Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1/3 cup cocoa powder Topping 2 cartons of Soyatoo Topping Cream 1 large block (250g) of Whittakers Dark Chocolate (not the Ghana Dark) or another vegan chocolate of your choosing, melted 1/2 cup icing sugar Method Grease a springform pan. In...

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Cookies ‘n’ Cream Ice Cream Sandwiches

Difficulty: Easy Makes 9 pieces Many of you enjoyed the Choc-Mint Ice Cream Sandwiches so I thought I would continue to add variations on this theme to provide some inspiration. Your imagination can run wild with these slices and you can make any flavour your little heart desires. This time around I made cookies 'n' cream, an extremely popular ice cream flavour that will be sure to please the toughest of anti-vegans! Ingredients 1 packet of Arnott’s Nice biscuits (yep, vegan!) 2 cartons of Soyatoo Whipping Cream 1 can of Soymilke Soy Condensed Milk 2 tablespoons of vanilla essence (more or less depending on your desired strength) 1/2 a packet of cream filled chocolate cookies, crushed (a lot of Australian Oreo varieties are vegan-friendly!) Method Line a freezer-safe, rectangular dish...

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Vanilla Slice

Difficulty: Medium Makes 9 pieces You know what I think is dope? You guessed it, vanilla slice. If bakeries only knew how easy and inexpensive it was to make popular bakery treats vegan, they'd have us eating out of the palm of their hands! Unfortunately they don't, so you'll have to use this recipe to get you through this difficult time. Ingredients 2 sheets of puff pastry 1/2 cup caster sugar 1/2 cup custard powder 1 carton of Soyatoo Whipping Cream 2 cups of soy milk 2 teaspoons vanilla essence 1 teaspoon agar agar powder 2 cups of icing sugar 1 teaspoon Nuttelex 1 teaspoon vanilla essence 1/2 teaspoon strawberry essence 1 drop of pink food colouring Hot water Dessicated coconut Method Preheat the oven to 220°C. Prick the pastry sheets with a fork and bake in the oven on...

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Caramel Cream Pie

Difficulty: Medium-Hard I don't really have a sweet tooth but making deluxe desserts is a real passion of mine. Pies, cupcakes, cheesecakes, cookies and brownies are all in my repertoire and I particularly enjoy giving baked treats on special occasions. In a previous post I touched on the concept of 'creamth' and this dessert is the epitome of that concept. Creamy, thick and rich caramel with a light, fluffy and creamy topping all atop a crispy and sweet base is what this Caramel Cream Pie is all about. Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar Caramel Filling 1 can of Soymilke soy condensed milk 100 grams of margarine (I use Nuttelex) 2 tablespoons golden syrup 2 tablespoons agar agar powder Cream Topping 1 tub...

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Choc-Mint Ice Cream Sandwiches

Difficulty: Easy The most memorable thing I "cooked" in high school were ice cream sandwiches. The thing that made it memorable? It was totally banging and delicious. I constantly attempt to recreate things I used to make when I wasn't vegan and magically transport them into the vegan realm. The advent of vegan condensed soy milk opened up many culinary doors (and windows) allowing these childhood recreations to emerge bigger and better than before. Feast your eyes...

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