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vegan dundee

Gluten Free Chocolate Cake

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Gluten Free Chocolate Cake

A simple chocolate cake that can be served as a dessert or serve a slice with a cup of your favourite tea. No eggs, flour or sugar and sweetened using only dates. 

Shopping bag

  • 15 small dates soaked in boiling water for at least 30 mins (medjool dates are best)

  • 200g ground almonds

  • 1 teaspoon gf baking powder

  • ¼ teaspoon bicarbonate of soda

  • 4 tablespoons coconut or olive oil

  • 4 tablespoons raw cacao powder

  • 60 ml non-dairy milk

  • Pinch salt

Directions

Pre-heat oven 180 or gas 4. grease and line a round cake tin.

Drain most of water just leaving a small amount and blend dates and water in a food processor. Add the pureed dates to a bowl with all other ingredients and mix well before pouring into the greased tin. Bake for around 20 minutes. 

Blend coconut cream and fresh berries of your choice to serve with the cake. 

 
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If you made the sticky toffee pudding then you need some...Vegan Caramel Sauce

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If you made the sticky toffee pudding then you need some...Vegan Caramel Sauce

You can't have the sticky toffee pudding without the sauce !!

What do you need?

  • 13.5 oz tin full fat coconut milk 
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon coconut oil 
  • 1 teaspoon vanilla extract

How do you make it?

Combine milk, sugar and salt in a pan over a medium heat and bring to the boil. Immediately lower heat and simmer for 30 – 40 mins stirring occasionally. For the last 5 minutes stir continuously. Remove from the heat and stir in coconut oil and vanilla. Serve warm or store in a sterilised jar in fridge and use as required.

Won't blame you for wanting to lick the bowl lol

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Ultimate king of all deserts -  vegan sticky toffee pudding

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Ultimate king of all deserts - vegan sticky toffee pudding

This sticky toffee cake is delicious and is so simple to make. Served warm with vegan caramel sauce it has all the taste of an indulgent, traditional sticky toffee pudding but it’s made with healthier ingredients. Give it a try and we guarantee you will not be disappointed.  

What do you need to make this heavenly indulgance?

  • 250g dates pitted and chopped (medjool dates are best)

  • 100ml dairy free milk

  • 85g coconut oil

  • 2 tablespoons maple syrup

  • 3 large eggs or equivalent flax eggs

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon vanilla extract

  • Pinch of salt

How?

Pre-heat oven 180 or gas 4. Grease and line a square baking tin.

Soak dates in 190ml boiling water for 10 mins then blend dates (and water) with all other ingredients in a food processor and pour into prepared tin. Bake for 35 – 40 mins. 

Delicious served warm with vegan caramel sauce. 

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