Wednesday, 12 May 2021

Bournville Chocolate Drip Cake

 Celebrate a birthday or special occasion with this delicious chocolate drip cake adorn with bournville chocolates!

When I first discovered that Bournville chocolate was accidentally vegan (meaning its intentions were not vegan but yay it is anyway!) I was thrilled and new that eventually I would make a big cake covered in all its chocolate glory. So when my Dad's birthday came around, I knew he'd love it. I've used my simple chocolate cake recipe, made an easy chocolate buttercream and a tasty chocolate ganache to drip - I was also super happy with how my chocolate drip turned out, got to celebrate the small wins! I feel like you never get to see vegan drip cakes very often, but now that more vegan chocolates are on the horizon, hopefully there'll be plenty more. Bournville chocolate is so delicious, and velvety and actually kind of milky. This was my first time trying and using the chocolate fingers which are a 10/10 just like the Cadbury's ones, and the chocolate buttons were so moreish I can't fault them. 

If you're after a decadent celebration cake keep reading for the recipe!

Check out my other cake recipes for more inspiration!


Prep: 30 minutes
Cook: 35-40 minutes
Serves: 10


Chocolate cake
60g Cocoa powder - I used Bournville Cocoa hot chocolate
2 tsp Instant coffee granules + 240ml boiling water
350g Self-raising flour
200g Caster sugar
100g Light brown sugar
120ml Soya milk + 1 tbsp Apple Cider Vinegar
2 tsp Vanilla extract
220g Vegan butter
200g Applesauce
2 tsp Baking soda
1 tsp Baking powder
250g Vegan butter 
500g Icing sugar
2 tsp Vanilla extract
Pinch of salt
Chocolate ganache
50g Bournville chocolate, chopped
100g Coconut cream


✿Preheat the oven to 180℃ and grease and line x2 deep 6 inch cake tins. Make the cake. 
✿Boil the kettle. In a bowl combine cocoa powder and coffee granules together and pour over the boiling water. Give a little stir to mix then leave to cool down.
✿Add the ACV to the soya milk to create a 'buttermilk'. Leave to the side.
✿Cream together the butter and both sugars in an electric mixer, making sure to scrape down the sides and the bottom of the bowl. It should be fluffy and smooth. 
✿In another bowl, combine the flour with the baking powder, soda and salt.
✿Add the applesauce, vanilla and chocolate mixture to the buttermilk.
✿With the mixer on a low speed start with the dry ingredients and finish with dry - so add a bit of flour, then wet then dry then and so on until all ingredients are in the same bowl and all is mixed together. 
✿Pour the batter into the cake tins and bake for 35-40 minutes. Once baked, leave to cool in the tins before removing and keep covered to not dry out. 
Meanwhile make the buttercream. Melt the chocolate in the microwave in 20 second intervals then leave to cool a little. 
In a standing mixer or with an electric whisk, beat the  butter for 2-3 minutes until creamy. 
Add the icing sugar in stages making sure to mix thoroughly in between - scrape down the bowl often to collect all of the butter and sugar at the bottom of the bowl. 
Once all the sugar is mixed in, add in the melted chocolate and vanilla and mix till you have a creamy buttercream. If the buttercream is a little stiff, add a splash of plant based milk to help loosen the consistency. Keep covered whilst you make the ganache to stop it forming a crust. 
To make the chocolate ganache, place the chopped chocolate in a heat-proof bowl. Heat the coconut cream in a small saucepan on a medium heat. Bring to a light boil then pour over the chocolate and leave for a few minutes. 
Use a spatula to stir it well until smooth and glossy - try to avoid using a whisk as this will incorporate too much air and it needs to be fluid. 
To assemble the cakes, cut both cake layers in half horizontally. Place one cake layer on a cake board or plate and spread some of the chocolate buttercream on top.
Repeat for the remaining layers making sure to leave some to cover all of the sides and pipe swirls on top. (I made a batch of vanilla and dyed it red to match the Bournville branding but you don't need to do this). Use a palette knife or cake scraper to get smooth edges, or get creative!
Use a spoon to drip the chocolate ganache around starting from the top of the cake. I usually drop a little on the top then sort of push the chocolate with my spoon to encourage it to drip down the sides. If it doesn't go as long, you can add a little more chocolate. 
do this quickly before the ganache in the bowl sets. Spoon the rest of the ganache on top of the cake and smooth out with a knife or back of the spoon. 
Pipe swirls of buttercream on top of the ganache, and then place random bits of the bournville buttons/fingers/chocolate on top however you like.
Place in the fridge to set and then remove when ready to serve. Best kept in the fridge and if cut up keep covered in an airtight container. Enjoy!


Wednesday, 5 May 2021

Cherry Baked Oats

 Swirl cherry yoghurt into your baked oats for a creamy texture and sweetness!

Having baked oats is such a game changer from regular porridge. For me it's like having dessert for breakfast and I love dessert so what a great way to start the day. In fact, I know oats are seen as more of a 'breakfast' food, but there's no reason why they can't be enjoyed as a sweet meal too :) Admittedly I made these oats a few months back but never got around to writing up the recipe. Hopefully you can get your hands on some juicy cherries. I've used Alpro's cherry yoghurt here too for extra flavour and they do lots of other fruity options that would work perfectly in this recipe. 

Check out my other breakfast recipes for more inspiration!


Prep: 10 minutes
Cook: 25-30 minutes
Serves: 2


90g Porridge oats
60g Applesauce
75ml Soya milk
1/2 tsp Almond extract 
1 tsp Vanilla extract
1/2 tsp Baking powder
10 Cherries chopped


✿Preheat the oven to 180℃ and grease an oven-proof baking dish - I used an oval/round shaped one but any shape will do just not too large otherwise the oats will be too thin.
In a medium-sized bowl, mix together the oats, baking powder and salt. 
Mix in the applesauce and soya milk, almond and vanilla extract. 
Fold in the cherries then spoon half of the oats into the dish.
Dollop the alpro yoghurt in random places on top of the oats, then spoon the rest of the oats on top. Use a knife to swirl the yoghurt through the oats. 
Bake in the oven for 25-30 minutes until a crust has formed and the oats are a golden-brown. 
Serve into bowls, but leave to cool a bit before eating as it's really hot - this is better when the oats have been cut open to allow some heat to leave.
Add more yoghurt and cherries if you like. Enjoy!


Friday, 30 April 2021

Carrot Cake Muffins

If you're in need of a grab and go breakfast recipe these delicious muffins are perfect!

I don't think I'll ever tire of breakfast muffins, it's literally the definition of having cake for breakfast and I'm so here for it. I also adore anything carrot cake flavour, and these muffins are exactly that. The spices in any carrot cake variation are what makes it pop, and I've included walnuts and sultanas for some added texture and crunch. Walnuts I discovered recently are a good plant source containing the essential Omega-3's which contributes to good brain health. So having them in your morning breakfast muffin is a great way to start the day! I also read somewhere that foods sometimes represent their function - so walnuts look like a brain and that's also what they do - quite a funny way of looking at it, not sure whether it's true or not but I like the idea of it :) I've added oat flour in this recipe (ground down oats) because oats are also a great ingredient to have for breakfast or to include in your diet. I've made these muffins sound super healthy and 'clean' but I don't like to think of foods in that way, I just like to include foods that are generally better for our health. Don't worry they are so tasty, and I love to enjoy sweet things too as you should know by now ;)

Keep reading to get this recipe!

Check to my other carrot cake recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes
Serves: 12 muffins


240ml Soya milk + 1 tsp apple cider vinegar
80g Coconut oil melted 
140g Plain flour
80g Oat flour (add more plain flour if you don't have oat)
110g Coconut sugar
1 tsp Vanilla extract
1 tsp Baking powder
1 tsp Bicarbonate of soda
Pinch of salt
1 tbsp Cinnamon
1 tsp Ginger
½ tsp Ground cloves
140g Carrots grated
60g Walnuts chopped
60g Sultanas


✿Preheat the oven to 180 degrees and line a muffin tray with liners.
Melt the coconut oil then leave to the side and in a jug combine the soya milk with the ACV and leave to sit for 5 minutes. 
Grate the carrots in the meantime and chop the walnuts. 
In a large bowl combine the oat flour, plain flour, baking soda, bicarb, salt and spices and mix. Fold in the carrots to coat them in the flour. 
Add the soya milk, coconut oil and vanilla and mix together well. 
Fold through the walnuts and sultanas then spoon the batter into the muffin liners.
Place in the oven for 25 minutes until cooked through.
Once cooked place on a wire rack to cool before serving. Best stored in an airtight container at room temperature for up to 1 week. Enjoy!


Saturday, 10 April 2021

Chocolate Easter egg Cookies

I've found the perfect way to use leftover easter chocolate eggs in these delicious cookies!

When I first found Moo Free Choccy Eggs I was delighted! it's hard to find vegan chocolate eggs at easter and these were delicious. I bought the last 3 packets on the shelf and then got around to eating them so thought they would be great in a cookie! My obsession with cookies continues, and I based this recipe off of my easy chocolate chip cookies but replaced the chips with the eggs easy :) Of course you can really add just about any chopped up pieces of chocolates you like, even if you've got a big Easter egg leftover, break it up into smaller pieces and simply fold them into the dough. To make these cookies even more chocolatey, I melted some Moo Free original milk chocolate squares to drizzle on top of the cookies once they were cooked, of course this isn't necessary but who doesn't love more chocolate?!

Check out my other Easter recipes for more inspiration!


Prep: 20 minutes
Cook: 12-15 minutes
Serves: 12


240g Plain flour
3tsp Cornflour
115g Vegan butter softened
60ml Soya milk
95g Caster sugar
95g Light brown sugar
1 ½ tsp Baking soda
Pinch of salt
1tsp Vanilla extract
200g Moo Free Choccy Eggs chopped - I can only link to the White Choccy Eggs as unfortunately the milk chocolate are out of stock but they would be just as tasty!


✿In an electric mixer cream together the butter and both sugars. Then add the soya milk and vanilla and mix.
✿In a separate bowl, combine the flour, salt, baking soda and cornflour. 
✿Add the dry ingredients to the mixer and mix well together. Fold in the majority of the chocolate eggs, saving some to push into the cookies when they are baked. You will have a thick cookie dough so do this with a wooden spoon.
✿Preheat your oven to 180℃ and line your baking trays with baking paper. I had to use 3 as they need room to spread out.
✿Take about a tbsp of cookie dough and using your hands roll into balls. I had to go back and add more cookie dough to some of my cookies so don't be scared to use as little or as much as you need to.
✿Make sure the cookies are spread out on the trays and then bake in the oven for 10-12 minutes until slightly brown on top - not any longer or they will be more crispy. 
✿Once they are out of the oven, press the rest of the chocolate eggs into the cookies (I chopped the eggs in half) and then leave to cool and firm up. 
✿Store in an airtight container at room temp - best eaten on the first few days. Enjoy!


Tuesday, 6 April 2021

Carrot Loaf Cake

If you love carrot cake, you'll love how simple and delicious this loaf cake is to whip up in no time!

I promised my Mum for Mother's Day she would get my homemade carrot cake, but as this year stuck in lockdown we could only celebrate as the three of us (my little sister too) I decided to make a smaller version - less waste, still just as delicious. She loves carrot cake, she's not fussy as long as it's generously topped with cream cheese which is her favourite part. And for this icing, I used Dr Oetker's Cream Cheese icing which is amazingly suitable for vegans! I've not quite mastered homemade cream cheese icing yet! Carrot cakes are a UK favourite though aren't they. The warm cinnamon aroma running through, a little crunch of walnuts or sultanas if you like them, and hidden carrots for health ;) what's not to love. For me, a carrot cake has to be moist, it can have all of the aforementioned flavours but it cannot be dry and I have tried a fair few supermarket own and you notice a different if it starts to be crumbly, yuck! This cake is the perfect little treat for someone special, a springtime dessert or just for when you feel like you need a slice of cake, then get your bake on :)

Check out my other loaf cakes for more inspiration!


Prep: 20 minutes
Cook: 40-50 minutes
Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle


215g Self-raising flour
225g Light brown sugar
120g Butter softened
120ml Soya milk + 1 tbsp Apple Cider Vinegar
1 Orange zested
1 tsp Vanilla extract
1 tsp Baking powder
½ tsp Baking soda
1 tbsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
240g Carrots grated
70g Walnuts chopped
Cream cheese icing
Orange and green food colouring optional 
Walnuts chopped to sprinkle optional


✿Preheat the oven to 170℃ and grease and line a 2 lb loaf tin with baking paper, leaving a little excess at the sides which makes it easier to lift out of the tin. 
Mix together the soya milk and ACV and leave for about 5 minutes to create a 'buttermilk'. 
In a standing mixer or in a bowl using an electric whisk, beat together the butter and both sugars until fluffy and combined. Then gradually add the 'buttermilk' mixture and vanilla extract. It may start to separate but that's okay, just keep mixing till combined.
In a separate bowl, mix together all of the dry ingredients except the walnuts. Then add this to the bowl of wet ingredients and mix till combined.
Fold in the walnuts then pour or spoon the batter into the prepared baking tin. 
Bake for 40-50 minutes until a knife inserted comes out clean. After about 30 minute, you may want to cover the cake with tin foil to stop the top burning as this will be cooked before the middle. 
Remove from the oven and place on a wire rack to cool in the in before removing. 
Only once the cake has cooled down can you pipe or spread the cream cheese icing on top. 
I used some orange and green edible food colourings to change the colour of the icing (about 1-2 tbsp of each colour) and pipe little carrots on top. Then I sprinkled some walnuts on top as well to finish. 
You can place the cake in the fridge for the icing to firm up a little before serving, but if not keep at room temperature covered up for optimal flavour. Any leftovers should be stored in an airtight container at room temperature - if there's any left! Enjoy!


Friday, 2 April 2021

Easter Cookie Bars

If you love cookies, you'll love these cookie bars even more, especially for Easter!

Why I haven't made cookie bars sooner I do not know! They've been on my to do list for a long time and I've seen some amazing recipes from other bakers that have really inspired me. So to start my cookie bar journey (a journey of more to come I promise you!), behold my Easter cookie bars! A thick tray bake of chocolate chip cookie batter filled with chocolate coloured eggs! And your Easter might not be full of chocolate eggs surrounding you, so even more reason to make these! Admittedly I haven't been able to get my hands on many of the delicious vegan Easter eggs out there this year - some that caught my eye were Buttermilk, Nomo and Divine. I've linked them so you can have a look yourself! anyway, back to the recipe, these cookie bars have made my 2021 so far, they are more-ish, perfect for sharing and it's like having a big thick cookie!

Check out my other Easter recipes for more inspiration!


Prep: 15 minutes
Cook: 20-25 minutes
Serves: 15 bars

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle


170g Butter softened
130g Light brown sugar
170g Caster sugar
85ml Soya milk
1 tsp Vanilla extract
375g Plain flour
2 tsp Baking powder
¾ tsp Baking soda
1 tsp Salt 
150g Chocolate eggs
100g Chocolate chips


✿Pre-heat the oven to 180℃ and grease and line a 9×13 inch baking pan with baking paper.
In a stand mixer using the paddle attachment (you can also do this in a large bowl with a hand mixer), cream together the butter, sugar, and brown sugar. Once fully combined, add in the soya milk and vanilla and mix until just combined. The mixture will look a little curdled but it’s okay.
Add in the flour, baking powder, baking soda, and salt and stir until just combined. 
Then fold in the chocolate eggs and chocolate chips until mixed in - save about 7 eggs to the side. Should have quite a stiff dough that's a little sticky, but should not stick to your hands. 
Spoon the dough into your baking pan and spread it out evenly and then top with the remaining eggs by pushing them into the dough slightly.
Bake for 20-25 minutes or until the cookie bars set, puffed up around the edges, and just starting to get a golden brown colour.
Place onto a wire rack to cool completely before serving. Best kept at room temperature in an airtight container. Can also be frozen up to 3 months. Try warming the cookie bars up in the microwave with ice cream ;). Enjoy!



Monday, 22 March 2021

Raspberry and Dark Chocolate Chip Breakfast Muffins

These muffins are bursting with chocolate chips and raspberries to start your day on the sweet side!

I've really been getting into my breakfast muffins recently and (albeit this is the first breakfast muffin I've released) and I am loving how filling they are. Breakfast for me is tricky, I am a creature of habit and I love having my cream yoghurt bowl. So of course, I add my yoghurt to my muffins, break them up into pieces and its like my yoghurt bowl got an upgrade!
Raspberries and chocolate chips are so divine, the raspberries are a little sharp but the sweetness of the chocolate cuts right though with the perfect balance. I also made these muffins with half oat flour to give them that breakfast vibe, not that oats are only categorised to breakfast foods, but oats are a really healthy grain to eat and give a really nice wheat flavour. I like to also make muffins as a grab-and-go breakfast option when I go into university, or they're a great snack to have handy in your bag when you're getting peckish, and they can even make a nice dessert! They're pretty versatile which is why I am loving the idea of them so much :)

Check out my other breakfast recipes for more inspiration!


Prep: 15 minutes
Cook: 30 minutes
Serves: 12 muffins

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


300g Plain flour
200g Oat flour
2 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract
250ml Soya milk  + 1 tsp apple cider vinegar
200ml Maple syrup
60g Butter melted
100g Frozen raspberries
100g Chocolate chips


✿Preheat the oven to 170℃ and grease and line a 12-hole muffin tin. 
Make the oat flour by blending oats in a food processor or a blender, then add to a large bowl along with the plain flour, baking powder, baking soda and mix together. 
Mix together the soya milk, ACV and vanilla and leave to sit for a few minutes. 
Then add the milk mixture and the melted butter into the flour and stir together.
Spoon about ¾ of a tablespoon into each muffin liner and then with the remaining batter, fold in the raspberries and chocolate chips. This stops them from sinking to the bottom. 
Fill each muffin liner with batter evenly until all used and then place in the oven to bake for about 30 minutes. If you have a fan oven, you may want to rotate the tray after 20 minutes to evenly bake the muffins. 
Once baked remove from the oven and place on a cooling rack and leave to cool in the tin before removing. Serve once cool or place in an airtight container to keep fresh. Best eaten within 5 days. Enjoy!


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