Lime pistachio matcha cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups (250g) all-purpose plain flour, • 3⁄4 cup (150g) equal sugar • 3 teaspoons baking powder • Pinch of salt • 1 cup (170g) raw pistachios, chopped • 1 medium avocado • 2⁄3 cup coconut milk • 1⁄3 cup melted coconut oil • 1⁄4 cup (60g) lime juice and zest • 1 tsp vanilla extract, optional Frosting 1 1/2 cups (100g) powdered sugar/icing sugar 100g soft margarine 1-2 tsp matcha tea powder 1 tsp lime juice 2 tablespoons pistachios, chopped finely to decorate Method 1. Preheat the oven to 180°C. Line two round cake pans or a longer loaf tin with baking paper. 2. Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside. 3. Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lime juice/zest, and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios. 4. Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through). 5. Pour or scoop the cake batter into your cake tin. 6. Bake the cake for 40 minutes. Allow the cake to rest in the tin for a few minutes. Remove it from the tin and allow it to cool on a wire rack. Let it cool before frosting. Place in the fridge if needed. 7. Cream the vegan butter/margarine, sift in the icing sugar, and then cream until smooth, fold in the matcha powder, and lime juice, and cream until smooth. 8. Frost the cakes and add pistachios on top of the cake, let it chill slightly to set if needed, serve and enjoy! Photo Gallery Hope you love this delicious cake recipe** M*
Blueberry sponge pudding
Recipe Gallery Share the Love Watch the full recipe here! For @checkerssa https://www.instagram.com/reel/Cu67tW7I5z4/?utm_source=ig_web_button_share_sheet Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups fresh blueberries from @checkerssaJuice and finely grated rind of 1 Tango Fruit1 tsp. cinnamonA generous pinch of saltFor the Sponge:45g vegan butter1 cup castor sugar (keep 2 tbsp. aside for dusting) sub with coconut sugar 1/2 cup plant milk1 tbsp apple cider vinegar130g (about 1 cup) gluten-free cake flour or sub with almond or oat flour 1/4 cup cornstarch1½ tsp. baking powder¼ tsp. salt Method 1. Preheat your air fryer to 160°C. Make sure to use a 2-litre capacity air fryer that is safe for use with dishes.2. Mix the berries (set aside a handful), Tango Fruit juice and rind, cinnamon and salt, and then pour the mixture into the baking dish.3. Air fry the blueberries for 5 minutes, then give them a good stir.4. Cream the vegan butter, sugar (excluding the 2 tbsp.) until light and fluffy. Add the curdled milk and mix well.5. Sift the dry ingredients into the butter and milk mixture.6. Gently mix everything until just smooth and spoon the batter onto the blueberries.7. Carefully spread the batter out so that it covers the blueberries.8. Dust with castor sugar and sprinkle the last handful of berries over the surface.9. Air fry for 40-50 minutes (depending on the air fryer brand and the shape of the baking dish) or until the top is golden and brown, and the sponge layer is cooked through. If the top starts browning before the centre is cooked, cover it with a layer of foil.10. Serve with whipped cream, custard or ice cream. Photo Gallery Hope you love this baked dessert, it sure is delicious! Re-create for @Checkerssa M*
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*
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*
Citrus olive oil cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups self rising flour1/4 cup almond flour1 1⁄4 cups white or brown sugar3 teaspoons baking powderPinch of any good quality salt, optional1 cup (250g) soy, oat or coconut milk1⁄2 cup (125g) extra virgin olive oil @babylonstoren1⁄3 cup (80g) lemon, lime or orange juice and zest (about 2-3 lemons)1 teaspoon vanilla extract Frosting250g soft margarine2-3 cups icing sugar1-2 tbsp lemon juice1-2 tbsp lemon zest1 tsp vanilla extract Method 1. Preheat your oven to 180°C. Line a bread loaf tin with parchment paper or spray with nonstick spray.3. Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large mixing bowl.5. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest, and vanilla)and mix until smooth.6. Pour the lemon cake batter into your prepared loaf tin. Smooth the surface if necessary, and tap thebottom of the table a few times.7. Bake the cake for 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. As this is a moist cake, some crumbs on your skewer are fine.8. Allow the cake to cool in the loaf tin for 10 minutes then cool on a wire rack. Frosting 1. Whisk all of the icing ingredients until smooth. Frost the loaf and add more lemon or lime zest on top and freshly sliced citrus. Photo Gallery Hope you love this beautiful loaf! M*
Banana macadamia buttercream 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 cups Buttanutt macadamia milk, room temperature 2 tsp apple cider vinegar 3 2/3 cups (460 grams) self rising flour 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp cornstarch 1/4 tsp sea salt 1 cup white sugar 1/4 cup coconut sugar or brown sugar 3/4 cup margarine, room temperature 1 1/2 cups super ripe banana, mashed (around 3 med bananas) 1/2 cup coconut cream, room temperature 1/4 cup Buttanutt macadamia cinnamon nut butter 1 tbsp vanilla extract Macadamia buttercream Frosting: 1 cup margarine ,room temperature 1/3 cup Buttanutt macadamia cinnamon nut butter 4 cups powdered sugar 1 tsp vanilla extract 2–3 tbsp macadamia milk Method Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick spray, and line them with parchment paper. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn starch, and salt. Set aside. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just no more dry streaks. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting frosting. Macadamia buttercream frosting When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing mixing until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy! Photo Gallery Hope you love this easy and super delicious cake recipe! M*
One bowl vegan carrot cake
One bowl vegan carrot cake is one of my absolute favorite cakes I have made thus far. It’s all a carrot cake should be, moist, tangy, chewy, nutty and super super yum! I am certainly making this one again and I might even add in a few extra ingredients the second time around. This cake is stuck on my brain, like in forever!
Pineapple upside down cake
Pineapple upside down cake has summer written all over it. It’s light, decadent and has a sweet tang thanks to the pineapple. I am in love with these last couple days. The mornings are still a bit fresh, but then later in the day, it gets slightly heated and then cools down once again around four in the afternoon. The birds sing and the wildflowers, especially the pops of red from the poppy flowers make me so happy. There are lilac trees and elderflower trees, that I didn’t even know was around us a year ago. I watch our son play, and he is just having a ball playing outside. This season of life I am enjoying so much.