Vegan carrot cake

Good afternoon! I have been so busy this Easter weekend that I have not had time to develop any new recipes! However, I could not let an Easter weekend pass by having not made anything appropriate for the occasion- so today I have made a delicious vegan carrot cake for you all. I really hope you try this recipe as it is absolutely delicious- especially the cashew frosting! I have made cashew icing before however, I have used slightly different ingredients here and developed a slightly different recipe. (If you would like to try my original cashew icing you can see the recipe here).

carrot cake vegan

So believe it or not, this vegan carrot cake is actually very healthy- of course we’ve got carrots that are very good for our health; I added cinnamon for flavour and for it’s powerful antioxidants; and all other ingredients are 100% plant based, which is what makes the best healthy recipes!


  • 2 1/2 cups of spelt flour
  • 1/2 cup of light brown muscovado sugar
  • 2 teaspoons of baking powder
  • 3 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1/4 cup of organic agave
  • 1 cup of unsweetened almond milk
  • 2 tablespoons of coconut oil
  • 2 teaspoons of vanilla extract
  • 1 large carrot (grated finely)

For the frosting

  • 1 cup of raw cashews (soaked for half an hour and drained)
  • 2 tablespoons of almond milk
  • 3 tablespoons of agave
  • Juice from half of one fresh lemon
  • 1 cup of icing sugar (optional depending on the consistency you want)

vegan carrot cake


  • Preheat the oven to 180 degrees celsius and grease a cake tin with coconut oil.
  • In a bowl, combine the spelt flour, sugar and baking powder. Then add the almond milk, half a cup at a time.
  • Add the agave and stir with a wooden spoon until the mixture is combined. Then add the 2 tablespoons for coconut oil (melted) and the vanilla essence.
  • Mix in the cinnamon and nutmeg, then gently fold in the grated carrot.
  • Pour the mixture into the prepared cake tin, and bake in the oven for approximately 40 minutes.
  • Once done (knife comes out clean), allow the cake to cool in its tin for 10 minutes before removing. The cake must be completely cool before icing.

For the icing

  • Once the cashews have been soaked in water for half an hour, mix them into a blender so you have 1 cup of ground cashews (they don’t have to be completely ground)
  • In a bowl, mix the almond milk and agave into the blended cashew nuts. Then squeeze in the lemon juice.
  • For a thicker frosting, gradually mix in the icing sugar, until you reach desired consistency.
  • Spread the frosting over the cake (cake must be cool) and top with little cut up carrots (see picture). This is optional- it just looks prettier!

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset




Vanilla & blueberry oat muffins

Another plant based recipe here! I decided to work off my oat and raspberry vegan muffins recipe to create these lovely blueberry oat vegan muffins with a hint of vanilla flavour. These are great for snacking, giving your body fuel before the gym, or for breakfast to kick start your energy levels for a busy day ahead. I chose the ingredients carefully because as well as wanting to make them as healthy and wholesome as I can, I also need to make sure they’re just as yummy! For me, eating organic plant based foods just tastes so much better than anything containing and processed or refined ingredients- who wants to put that into their body?! Not me!

The oats and wholemeal ingredients that I used are great for slow releasing energy. This type of energy comes from complex carbohydrates which also contain far more nutrients than simple carbs (these are the carbs you need to stay away from!). Complex carbs will keep your body moving and feeling more energised for longer.

These muffins are also packed out with deliciously fresh, organic blueberries. As well as being an antioxidant for the body, they help protect our brains from oxidative stress. Furthermore, they have been suggested to help reduce the effects of memory loss as we get older. Follow the link below for more information regarding the benefits blueberries can have on our brains: 

Ingredients (makes 6 large vegan muffins)

  • 2 cups of self-raising wholewheat flour
  • 1 cup of oats
  • 1/2 cup of light brown muscovado sugar
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of apple cider vinegar
  • 3/4 cup of almond milk
  • 1/2 soya milk
  • 1/4 cup of agave
  • 1 1/2 tablespoons of vanilla essence
  • 1 cup of fresh blueberries (may want to add more, this is optional)


  • Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 muffin cases.
  • In a bowl, combine the wholewheat flour, muscovado sugar, bicarbonate of soda and porridge oats.
  • In a separate bowl, mix the plant-based milks and apple cider vinegar. Gradually add the wet mixture to the dry mixture recipe, folding in the ingredients gently. Be careful not to over-mix.
  • Once the wet mix is combined with the dry mixture, stir in the agave.
  • Now, you can either mix in the blueberries to mixture and then pour them into the prepared cases, or (what I did) is this: spoon some of the mixture into the prepared cases, filling them only half way. Now take 5 or 6 blueberries and place them on top of the mix in the cases. Then pour the rest of the mixture into the cases (over the blueberries), and top with more blueberries. This way, when you cut into the muffin, you will have a nice blueberry filling!
  • Bake in the oven for approximately 22 minutes and allow to cool for 5-10 minutes before removing from the hot tin (still leaving them in their cases).
  • You can enjoy these vegan muffins hot or cold. Remove the vanilla and blueberry oat muffins from their muffin-cases when you’re ready to eat them!



Peanut butter jelly cups

Happy happy Friday! I have some DELICIOUS new vegan treats for you today that are inspired by the oh so yummy ‘peanut butter jelly’ combination! However these are a lot more healthy than your traditional PBJ… Instead of jam, I mashed up some fresh raspberries, to spread on top of organic wholesome peanut butter- these are the ones that are 100% peanuts, with no palm oil. I use meridian nut butters.

Although peanut butter is high in fat… It’s the good kind of fat! The fats that our bodies need.

  • Studies  have found that peanuts assist in lowering risks of coronary heart disease (CHD) and cardiovascular disease.
  • Peanuts are one of the foods which are extremely high in niacin. Studies have found that individuals who consume higher levels of niacin, are 70% less likely to develop Alzheimer’s disease.
  • Peanut butter is high in monounsaturated fats and potassium which is good for the bodies heart. This can assist in lowering bad cholesterol levels.
  • It also provides good levels of protein for the body good for the bones and muscles.
So, pairing peanut butter with extremely dark chocolate, 85% (which is high in antioxidants) and fresh raspberries (also high in antioxidants) is a snack your body can really appreciate! Want to try these lovely little healthy vegan treats? I thought so!
  • 1/2 cup of ground almonds
  • 1/2 cup of peanut butter
  • 1 cup of fresh raspberries
  • 150g of dark chocolate (I use 85% vegan chocolate)


  • Prepare 6 silicon cupcake cases- lined in a tin (see pictures). You can also use regular cupcakes cases.
  • In a bowl, mix together the ground almonds and peanut butter until you achieve a paste like consistency.
  • In a separate bowl, melt half the chocolate and pour evenly into the prepared cases, covering the bottom of the cases completely. Leave to set in the freezer for about 10 minutes.
  • Remove from the fridge and spread a teaspoon or so of the peanut butter mixture in the middle of each of the chilled chocolate layers.
  • In a cup, mash just under a cup of fresh raspberries, and spread evenly across the 6 cups.
  • Melt the rest of the chocolate and pour over the raspberry layer so it is covered completely.
  • Whilst the top layer of chocolate is still melted, decorate with the leftover raspberries. Leave to set in the freezer for up to an hour.
  • Once set, peel them out of their cases and you will be left with 6 deliciously healthy, vegan, dark chocolate peanut butter jelly cups.



Pure Chimp Matcha Green Tea

I am very excited to share this blog post with you guys today! Not only am I going to talk about the delicious health benefits of this awesome matcha powder by Pure Chimp,  but I am also going to share some great healthy recipes that I have created using this product.


So, I drink green tea daily and absolutely love it; so when I started hearing more and more about the ‘matcha tea’ trend, I started to look around for what brand might be the best to buy. Green tea can be a tricky one, because you’d be surprised how different various brands taste. After looking at and reading up on different matcha products I narrowed it down to a few- Pure Chimp being one of them- and I must say: I am sticking with this one! Although green tea holds a whole load of health benefits, matcha green tea actually contains more (or a more enhanced version anyway).

I am going to talk you through some the health benefits- and highlight why you need to be consuming this product, daily!

It boosts your metabolism and gives you energy! This is due to the slow-relaeasing caffeine it contains, which is awesome because it’s great for consuming before you hit the gym. I mix mine into smoothies, tea or even into my soy lattes.

Research has shown that drinking matcha tea regularly, can lower bad levels of cholesterol, and contribute to our overall health. This powerful powder, is also PACKED with high levels of antioxidants. These antioxidants assist in destroying ‘free radicals’ which are associated with various different diseases. So if nothing else, drink matcha tea to fight diseases and keep your body healthy.

As I mentioned before, this product is great for mixing as tea, or into smoothies. However, I decided to get a little more creative… I made some delicious raw vegan balls with Pure Chimp’s, matcha tea powder and added coconut- who knew it would taste so good! After playing around with ingredients I perfected a recipe that I am sure you will all enjoy. In fact they looked so good that ‘The Feed Feed Vegan’ featured them on their site. You can see my matcha and coconut balls recipe here.

Pure Chimp Matcha balls

I also want to share a really simple smoothie recipe that I go to before I hit the gym. You get just a really subtle taste of the matcha and to goes so well mixed in with bananas! So here’s the recipe:

  • 1 large banana
  • 1/2 cup of soy milk (or any plant-based milk- almond/coconut)
  • 1-2 teaspoons of Pure Chimp’s matcha tea powder
  • A handful of ice cubes

Blend in a vitamix (or any blender) and enjoy!

So if you’re going to invest in some matcha green tea (and I highly recommend you do) go check out Pure Chimp’s website!





Chocolate & banana vegan bread

Hey guys! Sorry I haven’t done a blog post all week. But I am back with a delicious new recipe for you! This one is a little more indulgent than some of my other recipes however, I have still kept it whole, healthy and simple so no need to feel guilty. Although like most foods, remember to always eat in moderation. I have recently started taking a natural food cooking class and have really been experimenting with flavours, mostly which I incorporate into my dinners- herbs and spices etc. But we covered a cake recipe last week that included these two products- banana and chocolate… Who doesn’t love banana and chocolatey things together? So I started playing around with different healthy flours and developed this banana and chocolatey vegan bread. As usual I only used unrefined and unprocessed ingredients. The dark chocolate I used is also vegan, so this recipe is perfect for everyone!

A lot of people I know still, do not like the sound of ‘vegan’ recipes, but little do they know just how good they can taste, right?! The chocolate I used was 90% cacao because the darker it is, the more antioxidants is contains! However, if you find this too bitter, you can always switch it for a different one! Bananas are an excellent source of potassium and a great source of energy- so this bread recipe is actually great if you’re looking for a tasty pre-workout snack! For another one of my bread recipes that is chocolatey and fruity- see my chocolate-orange loaf.

chocolate and banana vegan breadProcessed with VSCOcam with q4 preset


  • 1 3/4 cup of wholewheat spelt flour
  • 1/2 cup of unrefined light brown muscovado sugar
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of coconut oil
  • 1 cup of soya milk
  • 3 bananas (mashed)- plus one extra to decorate with
  • 50g of dark chocolate-bar (vegan)


  • Preheat the oven to 180 degrees celsius and grease a 1lb loaf tin with coconut oil.
  • In a bowl, combine the flour, muscovodo sugar and bicarbonate of soda. Gradually add the soya milk to the mixture until you have blended it smoothly. Then add the coconut oil.
  • Mash the bananas in bowl, and mix into the mixture.
  • Pour the mixture into the prepared loaf tin. Break up the dark chocolate into smaller pieces and place on top the mixture (see pictures). Cut up the extra banana and place on top of the mix.
  • Bake in the oven for 1 hour- until the knife comes out clean. Once it is baked through, remove from the oven and allow the bread to cool for 10 minutes before removing from the tin.

Enjoy this DELICIOUSLY indulgent bread that you don’t even need to feel guilty about!

Processed with VSCOcam with q4 preset


Processed with VSCOcam with q4 preset

Vanilla and coconut vegan muffins

It has been a few weeks now since I shared a cake recipe with you guys, I have just been super busy- admittedly not spending much time in the kitchen! But, as it’s Mother’s Day I wanted to bake some wholesome goodness for everyone to enjoy.

My Mum’s favourite recipe of mine is my coconut & vanilla vegan cake so I thought I would try these flavours in some whole wheat muffins. I used two different flours in this recipe- whole wheat flour and buckwheat flour. These are healthy flours, as I never used any refined or processed ingredients in any of my recipes. I enjoy my food so much more knowing that I have used honest ingredients. I will rarely eat anything that I haven’t made completely from scratch, as I know that everything I use it fresh, healthy and organic!

Ingredients (makes 6)

  • 1 cup of self-raising wholewheat flour
  • 1 cup of buckwheat flour
  • 1/2 cup of dark brown sugar
  • 1 teaspoon of baking powder
  • 3/4 cup of almond milk
  • 1/2 cup of coconut milk
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon plus 1 teaspoon of vanilla essence
  • 1/4 cup agave
  • 1/2 cup of desiccated coconut
  • 6 large strawberries to decorate with


  • Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 muffin cases.
  • In a bowl, mix the flours, dark brown sugar and baking powder.
  • In a separate bowl, combine the almond milk, coconut milk, apple cider vinegar and vanilla essence.
  • Gradually add the wet mixture to the dry mix bowl, making sure all the ingredients are combining nicely together. Once you start to achieve a smooth mix (some lumps are okay) you can stir in the agave. Then gently fold in the desiccated coconut.
  • Share the mix evenly between the 6 prepared muffin cases.
  • Then you can cut the fresh strawberries to top the muffins. I topped these muffins with fresh strawberries as I just love adding fruit to my bakes! Place in the oven and bake for 22 minutes and allow to cool for 5-10 minutes before removing from the hot tin (still leaving them in their cases).
  • You can enjoy these vegan muffins hot or cold. Remove the raspberry muffins from their muffin-cases when you’re ready to eat them!


These dreamy muffins went down a treat for Mother’s Day! Keep these vegan bakes in a cake tin to keep them fresh- they will last up to 5 days!




Matcha & coconut balls

So I have recently treated myself to some of Pure Chimp’s matcha powder. It’s a little pricey but I say, it is totally worth it! I enjoy green tea daily so just love the flavour of pure matcha. Aside from this, it is absolutely packed with nutritious health benefits. As you know, I always seek out the most wholesome, (vegan) organic ingredients I can find and I just love discovering new ingredients that I can play around with and incorporate into my vegan recipes. I love developing new healthy snacks and raw-balls are probably one of my favourite things to make! There is just so much to play around with and so many healthy plant-based flavours to mix up. These types of vegan snacks are also so great for keeping in the fridge to eat and snack on throughout the week- and you can make them so healthy and nutritious, which is exactly the type of things you want to be snacking on- so they’re perfect!

So what exactly is matcha-green-tea-powder? It is pure green tea leaves, ground into a fine powder, so you’re getting the purest form of this antioxidant substance.  It is a naturally detoxing product that is also thought to speed up your metabolism. As well as its powerful anti-oxidising properties, it also contains high levels of vitamin C, zinc and magnesium. I have also found that it gives me more energy; so I have been mixing a teaspoon into my soy latte’s before I hit the gym!

Matcha tea raw balls

So today I got back in the kitchen and tried using the product differently, and decided to incorporate it into one of my ‘raw balls’ recipes. You have probably noticed on my recipes page that I love making these kinds of healthy vegan snacks. Not only are they made with nourishing ingredients, but they are awesome for sharing and snacking on through the week. The snacks I make are a great source of energy, so I find them great little treats to have before a workout too! So I love matcha and coconut and thought- why not try the two flavours together to give you matcha and coconut vegan balls. This recipe I have developed makes 8. It is super easy, and you only need 5 ingredients!


  • 3/4 cup of coconut flour
  • 2 tablespoons of organic agave
  • 2 tablespoons of coconut oil
  • 1/2 cup desiccated coconut
  • 1 teaspoon of matcha powder
  • 80g of 90% dark chocolate


  • In a bowl, mix the agave and coconut oil with the coconut flour, until you reach a paste like consistency.
  • Add the desiccated coconut in, and then add the matcha powder. Keep folding the mixture, until it is all mixed in together. You should then find it starts to stick together and yo can start to tear off bits of the mixture, to start rolling into balls.
  • This will allow you to make about 8 raw balls.
  • Leave these on baking paper in the fridge fro an hour.
  • Once the balls have been cooled in the fridge, melt the 90% dark chocolate. Then cover each of the balls and place back in the fridge for up to 2 hours.
  • Then enjoy!

What is great about these, is that you can keep them refrigerated for up to 5 days, so if you do not want to share them you can keep them to yourself and enjoy these vegan treats throughout the week ;). These raw vegan balls are so simple yet so nutritious. I always think it is really great when you find a recipe that is so healthy with the added bonus of being quick and easy to make. They are also suitable for most diet types- especially plant-based vegan. They contain absolutely no refined or processed ingredients- just pure wholesome and organic. I really enjoyed using this product for something other than fixing into a cup tea or a smoothie. It also adds a great colour to the recipe and we all associate the colour ‘green’ with healthy foods so I thought it was the perfect fit! I hope you enjoy my coconut and matcha snacks!