Vegan Lamington cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts
Magic cookies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 Cups raw Cashews 1 1/2 Cups Unsweetened Coconut Flakes 3/4 cup chopped or whole sugar-free Chocolate Chips 3-4 ginger biscuits crushed 3/4can vegan Coconut Condensed milk Method 1. To make these magic cookies, start by preheating the oven to 175 degrees Celsius.2. Next, add all of the ingredients to a large bowl, and mix until all of the ingredients are fully coated in the condensed milk.3. Line a baking sheet with parchment paper, scoop with a cookie scoop to scoop out large spoonfuls of the mixture, and line them up on the baking sheet. Leave 3cm between each cookie because they will spread out.4. Bake the cookies for 15-16 minutes, until they’re golden brown.5. Once they’re done, remove them from the oven and allow them to fully cool completely to harden.6. When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container Photo Gallery Hope you love these delicious cookies as much as we do!! M* Related Posts
Vegan Lepelsteeltjies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g cake flour (I used Eureka Mills Cake flour-sub half with spelt flour for a healthier alternative) 2ml salt 1ml baking powder 625ml grated vegan cheddar 1 tbsp plant milk 250gram vegan butter or margarine 1 heaped tbsp nutritional yeast 60ml smooth apricot jam Method Sift dry ingredients together. Add cheese & mix. Add butter, and milk and mix into a dough. Roll chestnut-size balls & flatten them slightly. Using the wooden spoon handle, make small dents and fill with jam. Bake at 200ºC for +/- 15 mins, cool & refill dents with jam. 30 cookies Photo Gallery Hope you love these deliciously savory sweet cookies! M* Related Posts
Blueberry pie ice pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 cup dates, Medjool or brown dates soaked in water 400ml can of coconut cream, or full-fat coconut milk 1 tsp vanilla extract 1 1/2 cup blueberries, fresh or frozen 1/4 cup raw honey 1 tbsp lemon juice 1 cup melted Lotus Biscoff cookies spread or smooth peanut butter Method Add the blueberries, honey, and lemon juice in a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let it cool. Meanwhile, blend the dates coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth. Pour the ice cream batter into molds, add a few dollops of the blueberry jam, and let them set. Once set, dip into smooth Biscoff or smooth peanut butter dust with some edible sparkles,and enjoy! Photo Gallery Hope you love these delicious blueberry ice pops! M* Related Posts
Salted caramel apple galette
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 sheet puff pastry 3 cups peeled and sliced apples 1/2 cup coconut sugar 1/4 cup syrup 1-2 tbsp coconut oil or vegan butter pink salt ice. cream or whipped cream to serve Method Preheat the oven to 180 degrees Celsius. Spray a round cake or tart tin with non-stick spray. (around 30cm cake tin) Sprinkle on the sugar and then drizzle on the syrup, add sprinkles of salt and cinnamon. Layer the apples neatly and tightly knitted together, roll out the puff pastry over the tin tug in the edge, and slice off too much of the excess puff pastry. Brush with a bit of butter sprinkle sugar and bake for about 30-35 minutes until golden and crispy on top. Remove to cool and then flip over onto a plate, gently remove the tin, and serve the galette with ice cream and whipped coconut cream. Photo Gallery Hope you love this amazing and super easy tart! M* Related Posts
Black velvet cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Dry ingredients 1 3⁄4 cups self-rising flour (sub half with oat or whole wheat flour) 1 cup (200g) brown or coconut sugar 1 tablespoon cocoa powder 1 tablespoon baking powder 1 generous scoop of chocolate protein powder Pinch of saltWet ingredients 1 cup coconut milk 1⁄3 cup (80g) neutral flavoured oil like canola or melted coconut oil 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 1 teaspoon black food coloring gel Black buttercream Frosting200g softened margarine or butter (sub half with cream cheese for high protein option) 3 cups powdered sugar (reduce by adding 1 1/2 cups powdered sugar & another scoop of proteinpowder) 1-2 tbsp coconut milk 1 heaped tbsp cacao powder 1/2 tsp black food coloring 1 tsp vanilla extractToppings Edible glitter Sprinkles Method Preheat the oven to 180°C. Line a 12-cup muffin pan with paper liners. Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients and mix until just combined. If desired, add more food coloring until you have your desired color. Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners 3/4 of the way. Bake the cupcakes for 25-30 minutes. Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack. For the frosting: cream the butter in a large bowl. Sift in the sugar and beat until justcombined. Fold in the cacao powder, black food coloring and the vanilla extract When the cupcakes have completely cooled, frost the cupcakes. Decorate as desired. Serve the cupcakes immediately or, store the cupcakes in an airtight container in the fridge up to 3 days. Photo Gallery Hope you love these delicious and super fluffy cupcakes!! M* Related Posts
Raw Pink coconut ice
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups shredded coconut 1/2 cup coconut flour 1/3 cup melted coconut oil 1 can Lifestyle foods coconut condensed milk 1 tsp vanilla extract pinch of pink salt pink food colouring or beet powder Method Melt the coconut oil and pour in the condensed milk, vanilla, and salt. Then add in 2 cups of the shredded coconut and the coconut flour and mix well, add more shredded coconut until you have the right consistency, divide the barter, and color one part with the pink food coloring until you have your desired color. Layer a square pan with parchment paper and press in the white part of the coconut ice, neatly smoothing out, then layer on the pink layer, and press down until smooth. Freeze for about 60-90 minutes before slicing. add some drizzles of chocolate and pink salt before enjoying! Photo Gallery Hope you love these stunning coconut ice bars! M* Related Posts
Salted chocolate tahini brownies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 200g Dark chocolate 100g homemade vegan butter 50ml water 5g corn starch or tapioca starch ⅛ tsp xantham gum or guar gum ¼ tsp salt 200g coconut sugar 115g self-rising or oat, or spelt flour 1 Tbsp tapioca starch/cornstarch 1/3 cup cacao powder 1 ½ tsp baking powder ½ tsp baking soda 1 ½ tsp Maca Powder 20g non-dairy creamer like soy or almond 100g coconut cream ½ tsp apple cider vinegar dark chocolate chips coarse salt Tahini Salted Caramel: 300ml canned coconut 100ml smooth tahini ½ cup coconut sugar ½ cup maple syrup or agave or raw honey ½ tsp salt ½ tsp vanilla extract Method Preheat oven to 160⁰C and then line the brownie pan with parchment paper or grease with coconut oil. Mix together the tapioca/cornstarch the water, xantham gum, and salt. Add the sugar and whisk in the melted dark chocolate. Sift all the dry ingredients together and then fold in the wet ingredients gradually with a spatula. Mix together the coconut cream and vinegar, and fold this into the brownie mixture. Add in the chocolate chips. Pour into the brownie pan and place in the oven to bake for 30-45 minutes. Once brown and baked through, let it cool before sprinkling with salt, drizzling with Tahini caramel & a dollop of ice cream Tahini salted caramel 1. Place all the ingredients except the salt and vanilla essence, in an iron pot on medium heat and bring to a boil for about 30-45 minutes, until it becomes gooey caramel.2. Whisk in the salt and vanilla powder and store in a glass container. Photo Gallery Hope you love these delicious brownies! M* Related Posts
Sweet potato avocado cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1 cup grated sweet potato (skin on if you like) 1 medium banana mashed 1/2 ripe medium avocado 1 tbsp apple cider vinegar 3/4 cup plant milk of choice 1 cup coconut or brown sugar 1 tsp vanilla extract 1 1/2 cup self rising flour 1/2 cup nutty wheat flour 1 tsp baking powder 1 tsp baking soda 1/3 cup cacao powder Pinch of saltFrosting 1/2 ready ripe avocado 3/4 tup Simple Truth cream cheese (300g) 1/2 cup coconut cream or milk 1/4 cup cacao powder 1/3 cup coconut sugar 1 tsp vanilla extract Method Preheat oven to 180 degrees Celsius. Place the grated sweet potato, banana, and avocado in a bowl and mash well together. Add in the sugar, apple cider vinegar, and vanilla, and mix well. Add in the flour, baking powder, baking soda, cacao powder and salt. Mix well and pour into a parchment paper lined cake tin, stray with nonstick along the sides of the pan. Bake for 38 minutes until cooked through, remove from the oven to cool down. Place the frosting ingredients in a blender and blend until smooth, add more sugar to your liking. Decorate the cake and add more cacao powder and chocolate on top. Slice and enjoy! Photo Gallery Hope you love this delicious, fluffy, and wholesome cake! M* Related Posts