Hummingbird cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients 3¼ cups + 2 teaspoons all-purpose flour 1½ cups brown sugar ½ cup granulated white or fine brown sugar ½ cup finely shredded coconut 6 tablespoons ground flaxseed 1 tablespoon baking powder 1¼ teaspoon baking soda 2 teaspoons ground cinnamon 1 tsp allspice, or ½ teaspoon ground nutmeg 1 teaspoon fine salt 2 cups mashed banana, about 4 medium bananas ¾ cup liquid oil of choice (sunflower, canola oil, etc) ½ cup dairy-free milk ¼ cup pineapple juice, from the can is fine 1 tablespoon apple cider vinegar 1 tablespoon vanilla extract 1 packed cup of drained canned pineapple pieces or crushed pineapple 2 cups chopped pecans, divided Vegan Cream Cheese Frosting 1 cup vegan cream cheese 3-3 cups icing sugar ½ cup vegan butter, or softened margarine 4 teaspoons arrowroot powder or cornstarch ⅛ teaspoon fine salt 1 teaspoon vanilla extract Method Method 1. Preheat oven to 175 °C and have a shelf positioned in the middle of the oven. 2. Grease and line the bottoms of two cake pans and set them aside. 3. To a large mixing bowl add all of the dry ingredients except the pecan nuts. That’s the flour, sugar, coconut, ground flaxseed, baking powder, baking soda, cinnamon, allspice, and salt. Whisk well. 4. In a separate bowl, to the mashed banana add the oil, milk, pineapple juice, apple cider vinegar, vanilla, and chopped pineapple. Mix well. 5. Have the pecans nearby, pour the wet mixture into the dry mixture, and stir together gently with a spatula to combine. Treat the batter gently but work quickly.6. Fold in half of the chopped pecan nuts, give the pans a little shake to level the batter out, then put them in the oven on the middle shelf and bake for 45 minutes, or until a skewer, toothpick or thin knife inserted into the middle comes out clean. 7. Remove from the oven and place the cakes still in their pans on a wire rack and allow them to cool completely. Cream cheese Frosting 1. Add the vegan butter or margarine to a large bowl and beat it with an electric mixer on medium-high speed until soft and fluffy.2. Add the cream cheese and beat again until combined and smooth but don’t over-beat.3. Now add the arrowroot or cornstarch powder, salt, vanilla, and around 2 cups of powdered sugar.4. Beat on low for about 20 seconds until combined, then add another 2 cups of icing sugar and beat again until smooth.5. Add a tad more icing sugar to thicken as needed, spread, and pipe.6. Add extra pecans on top of the cake and store in a cool dry area. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Key Lime loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups All Purpose Flour 2/3 cup macadamia or almond flour 1/4 cup rice flour or tapioca flour 1 1/2 cups Granulated Sugar 1 1/2 teaspoons Baking Soda 3/4 teaspoon Salt 1 1/2 cups Soy Milk or other non-dairy milk 1/2 cup coconut Oil or Vegetable Oil 1 Tablespoon White Vinegar or Apple Cider Vinegar 1 teaspoon Vanilla Extract 1 Tablespoon Lime Juice Freshly Squeezed 2 Tablespoons Lime Zest Frosting 1/2 cup coconut cream 1/2 cup vegan cream cheese 1 cup icing sugar 1 tbsp lime juice 1 tsp lime zest Method Preheat the oven to 180 degrees Celsius and line a bread pan with non-stick spray and parchment paper. Sift all-purpose flour into a mixing bowl, along with the macadamia flour and the rice flour, and add the granulated sugar, baking soda, and salt and whisk together. Add soy milk coconut oil, vinegar, lime juice, and lime zest and mix into a batter. Don’t over-mix. Pour the batter into the bread tin and bake for 38-40 minutes until brown on top, and cooked through. Let the loaf cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting. For the frosting, cream together or blend together the ingredients until smooth. When your cake layers have cooled completely then spread on the frosting. Slice and serve. Photo Gallery Hope you love this loaf as much as we do! its so YUM;)
Red velvet raspberry cinnamon buns
Recipe Gallery Share the Love These velvety cinnamon buns are just absolutely divine! Thanks to Cheers SA the vegan alternatives to your favorite recipes are so much easier. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 ½ cups all-purpose flour1/2 cup rye flour ¼ cup coconut sugar 2 tbsp cocoa powder 1 package instant yeast (1 package = 2 ¼ tsp) 1 teaspoon salt 1 ½ cups nondairy milk lukewarm1 tablespoon vanilla extract2-3 tsp vegan red food colouring (or 2 tablespoon beet powder)* ¼ cup vegan butter, or margarine room temperatureFor the Filling ½ cup vegan butter, room temperature ¾ cup coconut sugar 1 ½ tablespoon cinnamon1 cup fresh raspberriesFor the Vegan Cream Cheese Frosting 1 tub Simple truth vegan cream cheese ⅛ teaspoon salt ¾ teaspoon vanilla extract 2 cups icing sugarRaspberries Method Method1. In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt.2. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food coloring.3. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer.4. Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 5. Cover with a towel or plastic wrap and place in a warm place until double in size.6. Once dough is doubled in size, pull out the dough and lay it out on a lightly floured surface. 7. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick. 8. For the filling – smear a generous layer on to the cinnamon roll, sprinkle over the sugar, raspberries slightly smashed.9. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.10. Place into a greased baking dish and cover to rise for 45-60 minutes or until cinnamon rolls have risen.11. Preheat to 180 degrees Celsius.12. Once heated, place dish inside and bake in oven for 30-35 minutes.13. Cream together the frosting and then add a generous scoop on to the lukewarm cinnamon buns and some raspberries on top. Serve slightly warm and gooey. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Chocolate brownie raspberry muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients 2 medium-size ripe bananas 1 Tbsp flaxseed flour (to make flax egg) 2 ½ Tbsp water (to make flax egg) 1 tsp baking powder 1 ½ tsp baking soda 1/2 cup coconut sugar 3 Tbsp golden syrup 1/4 cup fresh tahini (or sub other nut or seed butter of choice) 1/3 cup melted dark chocolate 1/4 tsp salt 1/2 tsp vanilla extract 2 Tbsp olive oil 1/2 cup cocoa powder, sifted if needed 1 3/4 whole wheat flour ¼ cup almond flour 1/4 cup dark chocolate chips, or chopped dark chocolate) 1/2 cup fresh raspberries Method 1. Preheat oven to 180 degrees Celsius and line a standard muffin tin with paper cupcake wrappers. 2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. Fold in the melted chocolate. 3. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine. Then add cocoa powder and whisk again to combine. 4. Add in the flour and almond flour a little at a time and stir to combine. Lastly, add in chocolate chips and stir to combine. 5. Divide batter between muffin tins, filling almost 3/4 of the way, press raspberries in the muffins (2-3 for each muffin) sprinkle more chocolate chips on top before baking. 6. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. These freeze really well for up to 1 month. Photo Gallery Hope you love this super easy muffin recipe, it’s so delicious! M*
Black forest tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 packet @lifestylefoods sugar free chocolate cookies1/3 cup vegan butter or melted coconut oilFilling1 cup de-seeded dark cherriesGanache1 cup cashew or almond butter1/3 cup coconut oil1/cup honey or syrup1/3 cup raw cacao powder1/2 tsp vanilla extractFrosting200ml coconut cream1 medium ripe avocado1/3 cup cacao powder1/3 cup honey/syrupPinch of saltMore cacao powderFresh cherries Method Crush the cookies inside a zip lock bag, mix them with the melted vegan butter or coconut oil, andpress into a parchment paper-lined tart tin of choice. Place in the fridge to set.2. Melt together the ganache ingredients and whisk until smooth.3. Arrange the cherries on to the tart base and then pour the melted ganache over the cherries,smooth out and place in the fridge to set.4. Blend all of the frosting ingredients together until smooth, scoop into a piping bag with a flatnozzle and chill slightly before frosting the tart.5. Dust the tart with more cacao powder and decorate it with fresh cherries. Photo Gallery Hope you love this tart, it’s such a delicious combination! M*
Gingerbread loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups Eureka cake flour• 1/3 cup coconut sugar• 1 1/2 tsp ground ginger• 1 tsp ground cinnamon• 1/2 tsp cardamom• 1/4 tsp allspice• 1/4 tsp nutmeg• 2 tsp baking powder• 1 tsp baking soda• 1 cup dairy-free milk, room temperature• 1/2 cup golden syrup• 1/2 cup unsweetened apple puree or coconut cream, room temperatureFrosting• 100ml coconut cream• 2 cups icing sugar• 1/2 tsp vanilla extract• Pinch of salt Method 1. Preheat the oven to 180 degrees Celsius and grease bread tin with olive or coconut oil.2. In a medium bowl, whisk together flour, ginger, cinnamon, cardamom, allspice, nutmeg,baking powder, and baking soda. Set aside.3. Add in the remaining ingredients to a large bowl, and mix the wet ingredients with a handmixer or whisk. Then add in the dry ingredients, and gently mix until there are no streaks of dryingredients left using a silicone spatula.4. Pour the batter into the prepared loaf tin, and place into the oven.5. Bake for 45-50 minutes, or until the toothpick comes out clean.6. Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer thebread to a cooling rack to cool completely before slicing.7. Serve as is or prepare the frosting.8. Whisk together all of the frosting ingredients and pour over the bread and serve. Photo Gallery Hope you love this delicious and healthier gingerbread loaf! M*
Chocolate raspberry Tapioca pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup tapioca pears1 cup plant milk (more if needed @buttanuttspreads chocolate oat milk)1 heaped tbsp raw cacao powder1 tsp vanilla extract1/3 cup sweetener of choicePinch of saltToppingsRaspberriesShaved chocolateSyrup of choice Method Place the tapioca pearls, vanilla, cacao powder, milk, and sweetener in a pot and gradually start to heat for 10-15 minutes until the pearls start to turn translucent. Serve the tapioca pearls with fresh raspberries, shaved chocolate and syrup. Photo Gallery Hope you love this deliciously easy recipe! M*
Baked chocolate cake donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup self rising flour (sub with oat or rye flour)1/4 cup raw cocoa powder1/2 cup fine brown sugar or coconut sugar1 teaspoon baking powder1/4 teaspoon salt3/4 cup plant milk1 tbsp apple cider vinegar3 tbsp olive oil1 tsp vanilla extractGlaze1 cup icing sugar3 tbsp cocoa powder1/2 tsp pure vanilla extract3-4 tbsp plant milk Method 1. Preheat the oven to 180 degrees Celsius and spray a donut pan with non-stick spray.2. Mix the flour, cocoa powder, sugar, baking powder, salt in a large bowl. Pour the milk, melted olive oil, apple cider and vanilla into the bowl with the dry ingredients. Mix well until there are no lumps. Spoon the batter into the donut pan, filling about 3/4 of the way.4. Bake for 10-12 minutes or until the donuts look set on top. Remove to cool or leave the oven open slightly.5. In a bowl, add in the powdered sugar, cocoa, vanilla and milk. Stir with a whisk until smooth.6. Once the donuts have cooled completely, dip the donuts, place on parchment paper to set, sprinkle over sprinkles and enjoy! Photo Gallery Hope you love this recipe as much as we do! Who doesn’t love donuts right? M*
Sweet potato brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 mashed over ripe banana1 cup sweet potato steamed1/3 cup neutral oil like canola1/2 cup coconut cream1 heaped tbsp nut butter (i used chocolate from @buttanuttspreads)1 tbsp vanilla extract1 tsp apple cider vinegarDry1 cup self rising flour3/4 cup rye, whole wheat or oat flour1 cup coconut sugar1/3 cup raw cacao powder1/4 cup potato starch or corn starch1 tsp baking powder1 tsp baking sodaPinch of salt1/2 cup dairy free chocolate chips (90%-80% dark choc) Method 1. Preheat the oven to 180 degrees Celsius.2. Place the wet ingredients in a bowl and mix well, sift in the dry ingredients and then mix well.3. Pour into parchment paper-lined baking tin, smooth it out, add the chocolate chips on top and bake for 25-30 minutes until gooey and baked through.4. Let it chill slightly and enjoy! Photo Gallery Hope you love these gooey brownies, that are actually good for you 😉 M*
One bowl carrot cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self rising flour sub half with either rye, wholewheat or oat flour1/2 cup almond flour1 tsp Baking Powder1 tsp Baking Soda½ tsp Salt1 tsp Cinnamon1 tsp Nutmeg1 ½ cups coconut Sugar2 ⅓ cups Grated Carrot1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water)½ cup Canola Oil (120ml) or olive oil1/2 cup plant milk1 medium over ripe mashed banana or apple puree1 tsp Vanilla Extract1 Tbsp Apple Cider Vinegar1 cup Walnuts (100g) Chopped, Optional (sub with pecans)Cashew cream cheese frosting:2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa1-2 cups icing sugar1 1/2 teaspoon lemon juice1–2 teaspoons vanilla extractpinch of salt1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius . Generously grease cake pan and dust the cake pan with some flour.2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.4. Pour batter evenly into the cake pan and place into the preheated oven.Bake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.4. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.5. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top. Photo Gallery Hope you love carrot cake as much as we do, especially when it’s this easy to make! M*
