Lemon poppy seed cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups self-rising flour 1 tbsp cornstarch 1 1⁄2 tsp baking powder 1⁄2 tsp bicarbonate of soda 1⁄4 tsp salt finely grated zest of 2 large lemons 3 tbsp lemon juice 1/3 cup melted coconut oil 3/4 cup coconut cream or vegan coconut yogurt 1⁄2 cup plant-based milk 1 cup caster or granulated sugar 1/4 cup poppy seedsIcing: 1 1⁄2 cups icing sugar tbsp lemon juice Method Preheat the oven to 180 degrees Celsius. Grease a round cake tin 5 cm deep and line it with baking parchment. Sift the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a largebowl. Whisk the lemon zest, juice, oil, coconut cream, and milk in a jug. Add the wet ingredients to the dry along with the sugar and whisk until no dry lumps remain. Fold in the poppy seeds. Pour the batter into the prepared tin and spread it level. Bake for 45-50 minutes, until a skewerinserted into the centre comes out clean. Leave the cake to cool in the tin for a few minutes then carefully turn it onto a wire rack and leave to cool completely. Icing: sift the icing sugar into a bowl and stir the lemon juice to form a thick but pourable glaze. Just either more lemon juice or icing sugar as needed. Pour the icing over the top of the cake and serve. Photo Gallery I hope you love this flavourful and super-fluffy cake!
Coconut custard cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 ⅔ cups self-rising flour 1/4 cups corn starch 1 ½ cups White Granulated Sugar or light brown sugar 3 teaspoons Baking Powder ¾ teaspoon Salt 1 ½ cups Coconut Milk ½ cup Canola Oil or coconut oil 2 teaspoons vanilla Extract Vegan custard frosting 400ml can coconut cream 1/3 cups cornstarch 1/3 cups sugar 1 tsp vanilla extract yellow food colouring Method Preheat the oven to 180 degrees Celsius, spray two 28cm cake pans with non-stick spray, and line the bottoms with circles of parchment paper. Set aside. Sift the flour into a mixing bowl, add the sugar, baking powder, cornstarch and salt, and mix. Add the coconut milk, coconut oil, and vanilla extract and whisk until combined. Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Allow the cakes to cool completely before frosting. For the custard frosting: add the ingredients into a saucepan and whisk on medium heat until it thickens. This takes approx 15 minutes or so, then pour into a bowl, cover it with cling wrap, and let it chill. Once the cakes are cool, whisk the custard until smooth, then decorate the cakes with the custard, toasted coconut, and a dash of icing sugar. Slice and enjoy! Photo Gallery I hope you love this YUMMY cake, i’s an absolute favourite of mine!! M*
Banana sheet cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 medium very ripe bananas mashed (roughly 1 1/2 cups) 3/4 cups coconut sugar 1 3/4 -2 cups self-rising flour, sub with spelt or semi-wholewheat for a more wholesome alternative 1 cup almond flour or oat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/3 cups cacao powder pinch of salt 1 cups plant-milk (more if needed) 1 tsp apple cider vinegar 1/3 cup neutral oil Vegan creamed cheese frosting 3/4 cup vegan creamed cheese 1 tbsp softened vegan butter sub with hazelnut butter 1/4 cup cacao powder 1/2 cup icing sugar 1 tsp vanilla extract shredded almonds to top Method Preheat the oven to 180 degrees Celsius. In a large bowl, mash the bananas and add in the sugar, milk, oil, apple cider vinegar, and let it curdle a bit before adding in the dry ingredients. Sift in the flour, almond flour baking powder, and baking soda and mix well. Divide the batter and add the cacao powder to the part ratio of the batter. Line a square baking tin and pour in the ‘vanilla’ layer of the banana cake, then top with the chocolate layer and bake the cake for 40-45 minutes until brown and cooked all the way through. For the frosting, cream together the vegan creamed cheese and the vegan butter before sifting in the icing sugar and cacao powder, Once the cake is cooled, frost with the creamed cheese frosting and slivered almonds. Photo Gallery Hope you love this super easy and delicious cake!! M*
Pink orange pound cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Pound Cake 2 cups (250 g) self-rising flour 1 tbsp cornstarch or arrowroot starch 1 tsp baking powder 1/4 tsp sea salt 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil 1 cup (200 g) light brown sugar 1 tbsp vanilla extract 1 cup coconut cream 1/3 cup dairy-free milk chopped orange-infused dark chocolate Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels. Frosting drizzle: juice of 1 pink orange 1 1/2 cups icing sugar Method Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients. In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside. In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy. Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes. Add the coconut cream until integrated into the vegan butter. Add in half of the flour mixture at first, and mix on medium-low speed until integrated. Then add in the remaining flour mixture, along with the dairy-free milk, and mix again. Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined. Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean. Remove from the oven and allow the pound cake to cool for 10 minutes in the pan. Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve! Photo Gallery I hope you love this beautiful yummy citrus cake!! M*
Hazelnut coffee cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups self-rising flour or cake flour 1 ½ cups light brown sugar 1 ½ tsp bicarbonate de Soda 2 tsp baking powder 1 tsp Cinnamon ¾ tsp Salt 3 Tbsp frozen Instant Coffee Powder 1 ½ cups non-dairy milk 3 tsp Vanilla Extract ¾ cup Canola Oil or melted coconut oil 1 ½ Tbsp Apple Cider Vinegar Frosting: 3-4 cups icing sugar ½ cup Vegan Butter or margarine 1 shot espresso, chilled (1/4 cup) 1 Tbsp Instant Coffee Powder 1 tsp Vanilla Extract Toppings Crushed coconut biscuits 2 cups roasted hazelnuts, chopped Method Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the flour, sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl. Mix. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes. Divide the batter evenly between the two prepared cake pans and smooth down. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting. Frosting: Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl cream until smooth. Frost the cakes with buttercream, and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 or so before serving. Photo Gallery Hope you love this delicious and absolutely yummy cake!! M*
Coconut carrot bundt cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self-rising flour sub half with either spelt, rye, wholewheat, or oat flour 1/2 cup shredded coconut 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tsp Cinnamon 1 tsp Nutmeg 1 ½ cups coconut Sugar 2 ⅓ cups Grated Carrot 1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water) ½ cup Canola Oil (120ml) or olive oil 1/2 cup coconut milk 1 medium over-ripe mashed banana or apple puree 1 tsp Vanilla Extract 1 Tbsp Apple Cider Vinegar 1 cup Walnuts (100g) Chopped, Optional (sub with pecans) Coconut 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_sa 1-2 cups icing sugar 1 1/2 teaspoon lemon juice 1–2 teaspoons vanilla extractpinch of salt 1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius. Generously grease the bundt pan and dust it 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 bundt pan and place into the preheated ovenBake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.5. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.6. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend or mix well the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top along with a sprinkle of icing sugar. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Gingerbread berry trifle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Gingerbread cake 2 cups All Purpose Flour (250g) 1 cup Light Brown Sugar (200g) 1 tsp Baking Soda 1⁄2 tsp salt 1 tsp cinnamon 1⁄2 tsp nutmeg 1 1⁄2 tsp ground ginger 1⁄2 tsp allspice 1 flax egg- 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot water 3⁄4 cup Buttanutt Macadamia Milk 1⁄4 cup molasses 1 tsp vanilla extract 1⁄3 cup Neutral vegetable Oil or Coconut Oil or Buttanutt Pecan macadamia nut butter 1 Tbsp apple cider vinegar Buttanutt berry jelly 2 cups boiling Buttanutt macadamia milk 1 packet of strawberry vegan jelly powder mix 1 1/2 tsp agar agar 1 cup mixed berries Buttanutt custard 2 cups Buttanutt macadamia milk 1 tbsp Pecan macadamia milk 1/3 cup honey or syrup or coconut sugar 1 tsp vanilla extract 1/3 cup Corn starch Buttanutt chocolate pudding 1 packet dairy dairy-free chocolate pudding 400ml cold Buttanutt Macadamia milk Other add in’s Whipped coconut cream Cherries Edible flowers White chocolate shards Fresh berries to decorate Method Gingerbread cake Preheat the oven to 180°C and spray a square baking tin with non-stick spray or line withparchment paper. Sift the all-purpose flour into a mixing bowl and add the brown sugar, baking soda, salt,cinnamon, nutmeg, ground ginger, and allspice and mix. Prepare a flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding 3 Tbsphot water. Let it sit for a minute to become gloopy. Add the flax egg, macadamia milk, molasses, vanilla extract, oil, and apple cider vinegar to the mixing bowl and whisk until combined. Pour batter into the square pan, and bake at 180. Degrees Celsius for 30-35 minutes or until a toothpick inserted into the centre er of one of the cakes comes out clean. Let the cake cool for a few minutes and then transfer to a wire cooling rack to cool completely before slicing it into small squares.Berry jelly1. Bring the macadamia milk to a boil, add in the strawberry jelly and the agar, mix well,and bring to a simmer for 2 minutes before adding in the fruit and pouring on into a square mould to set. Let it set completely before slicing. Buttanutt custard Add all of the custard ingredients into a saucepan, whisk very well, and bring to a simmer until it starts to thicken. Let it cool down to room temperature before using it in the trifle. Buttanutt chocolate pudding Add the milk and the chocolate pudding into a bowl and whisk until, let it chills before using.Ensembling the trifle Make use of a large trifle glass serving container, layer the gingerbread cake cubes as thebottom layer then the cubed jelly, custard, chocolate pudding, berries, and dollops of whipped cream. Repeat until filled to the brim! Serve with more cherries, edible glitter, and edible flowers. Photo Gallery Hope you love this delicious and refreshing dessert! M*
Rose jelly tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Crust 2 cups crushed ginger biscuits 1 cup shredded coconut 1/2 cup melted coconut oil or vegan butterCheesecake Filling 1 1/2 cups soaked cashews (soak in boiling waterFor at least 1 hour) 300g vegan cream cheese (sub with coconut cream) 300ml coconut cream 1/3 cup honey or agave 1-2 tsp vanilla extract 1/3 cup cornstarchTopping 1 packet of vegan strawberry jelly 1/4 cup vanilla Loveren Absolute zero Rose 1 tbsp Rose water 1/2 cup cashew butter 1/4 cup coconut oil 1/4 cup diced fresh strawberries 1 tsp beet or berry powderDecorate Fresh berries Edible glitter Method 1. Preheat oven to 180 degrees Celsius.2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan butter, mix well, and press the cookie base onto the parchment paper-lined tart tin, smoothing out with the base of glass up onto the edges & smoothing the top part of the edges neatly onto the tart base.3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the filling into a saucepan and bring to a simmer until it starts to thicken.4. Pour the filling onto the tart base & bake for another 15-18 minutes until golden.5. Let the tart cool, while you make the topping.6. Pour out the jelly ingredients into a blender, Rose wine, cashew butter, coconut oil, strawberries & beet powder, blitz up this mixture until smooth and pour onto the chilled tart.7. Chill for 2-3 hours until set, decorate the tart with sliced, blueberries and edible glitter.8. Sliced and enjoy! Photo Gallery Hope you love this beauty of a tart! M*
Vegan Lamington cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 3/4 cups soy milk 2 tbsp lemon juice 3⁄4 cup softened coconut oil or bake butter block 1 cup brown sugar 1/2 cup icing sugar 2 tsp vanilla extract 430 g / 31⁄2 cups self-rising or cake flour 1⁄4 cup cornstarch 21⁄2 tsp baking powder 3⁄4 tsp baking soda 1⁄2 tsp salt Filling 3/4 cup regular or sugar-free strawberry jamIcing 200g melted dark chocolate 200ml coconut milk Shredded coconut cherries to serve Chopped chocolate to serve Method Method1. Preheat the oven to 180° C and grease and line two 20 cm round cake tins with parchment paper.2. Combine the milk and lemon juice and leave to curdle for 5 minutes.3. Beat the softened coconut oil (or vegan butter) and sugar until nice and fluffy, once whipped, fold in the milk mixture and the vanilla extract.4. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps.5. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-35 minutes.6. Allow the cakes to cool down completely before removing from the tins and icing. Get ready for a bit of a mess.7. Melt the chocolate and gradually add the cooled coconut milk/cream- dip the cakes in the melted chocolate ganache, let the excess drip off on a cooling rack, and then cover with coconut. Place the cakes in the fridge to set the chocolate slightly.8. Spread the jam on the first layer, add the second layer of Lamington cake, and then decorate with the cherries and a dust of icing sugar. Photo Gallery Hope you love delicious cake as much as i do, its a big favourite** M*
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M*