Red velvet doughnuts

red velvet doughnuts

So I am thinking this will be my last recipe before Christmas- as we are only 4 days away!! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).

For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.

Ingredients (makes 8 small red velvet doughnuts)

  • 1/2 cup of wholemeal flour
  • 1/4 cup of ground almonds
  • 2 teaspoons of beetroot powder
  • 1/2 cup almond milk
  • 1 flaxseed egg (1 tbsp flaxseed, 3 tbsp water)
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1 teaspoon vanilla essence

For the icing

  • 1 cup of powered icing sugar
  • 1 tbsp melted coconut oil
  • 2 tbsp coconut milk

Method

  • Preheat the oven to 180 degrees celsius. You will need a silicon doughnut tray.
  • In a bowl, mix together the flour, ground almonds, brown sugar and beetroot powder.
  • Prepare your flaxseed egg in a small cup and leave to set for 5-10 mins.
  • Add the melted coconut oil, vanilla and almond milk to the dry mixture and then add the flaxseed egg.
  • Mix well with a spoon and then divide the mixture into the silicon doughnut tray.
  • Bake in the oven for 10 mins.
  • Remove from the oven and leave to cool for 10-15 mins before removing them from the moulds to cool further.
  • Whilst they’re cooling you can prepare the icing.

For the icing

  • Mix the icing sugar, melted coconut oil and coconut milk in a bowl until well combined.
  • Once the doughnuts are completely cool, you can then ice them. Sprinkle with a dusting of beetroot powder for an added Christmassy look!

Wishing everyone a very Merry Christmas, and thank you to all your ongoing support and interest in my recipes! SHK x

Lemon & blueberry cake

Hello healthy food lovers! It has been a while since I upload a new recipe and I am back with a rather delicious one… I love packing in fruity flavours to my cakes to add as much nutritional value to them as possible. This healthy (and vegan) blueberry and lemon cake was seriously popular with my friends and family so I just had to share it with you guys!


I used a mix of whole wheat self raising flour, wholemeal spelt flour and coconut flour- adding absolutely no sugar to this recipe! I used 2 tablespoons of flaxseed as they are a great source of essential fatty acids. I also packed this vegan cake with deliciously juicy blueberries because 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: http://pubs.acs.org/doi/abs/10.1021/jf9029332 

I have always loved blueberry and lemon together as I think the flavours compliment each other so beautifully.

I used two lemons for this recipe as it provides quite a few health benefits…

  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels

I added my chia seed jam to this recipe as it just adds that little bit more nutrition to it- more fruits and more ‘heart friendly’ ingredients!

lemon and blueberry vegan cake

Ingredients

  • 1 cup of wholemeal self-raising flour
  • 1 cup of wholemeal spelt flour
  • 1/2 cup of coconut flour
  • 2 flaxseed eggs ( 1 tablespoon of flaxseed to 3 tablespoons of water)
  • 2 cups of almond milk (or plant based milk of your choice)
  • 1 tablespoon of coconut oil (extra for greasing cake tin)
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of bicarbonate soda
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of agave nectar
  • 2 tablespoons of chia seed jam
  • 1 lemons (for zest and juice)
  • 1 cup of blueberries (I used fresh for this recipe but you can also use frozen)

Method

  • Preheat the oven to 180 degrees celcuis and line a cake tins with coconut oil
  • In a bowl, mix the flours and  and baking soda.
  • Prepare the flaxseed eggs in a small separate bowl, mixing one tablespoon of flaxseed with 3 tablespoons of water (times 2). Leave to one side.
  • In a separate bowl, combine the coconut oil (melted), almond milk, apple cider vinegar and vanilla extract and agave nectar and gradually add to the dry ingredients.
  • Then mix in the flaxseed eggs.
  • Grate the zest of 1 or 2 lemons (depending on zesty you want the flavour to be- I used 2!) and add to the mixture. Fold in the lemon zest and add the blueberries. Then squeeze in about 1/3 of a cup of fresh lemon juice and stir in the chia seed jam. Once the mixture is well combined, pour the mixture into one of the prepared cake tin.
  • Bake in the oven for approximately 25 minutes and allow to cool completely before icing.

For the icing (optional)

To  add more of a sweetness to your cake, you can add an iced lemon glaze that will finish it off nicely- mix together-

  • 2 cups of powdered sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of water (may add more depending on the consistency you want)

lemon blueberry vegan cake

You can keep this cake fresh by refrigerating it in a container for up to 5 days.

You can also check out my blueberry and vanilla vegan cake and stay up to date with more of my delicious plant based recipes via my instagram.

Enjoy! SHK x

Vegan carrot cake

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!

Ingredients

  • 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

Method

  • 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

Enjoy!

SHK x

Vanilla & pomegranate vegan cake

Continuing with the Christmas inspired recipes- here we have a vegan vanilla and pomegranate cake with coconut icing and Christmassy decor. I always have so much fun developing recipes like this as I can work off my previous recipes whilst making improvements. This turned out deliciously and will serve 10-12.


Ingredients

  • 4 cups of wholewheat self-raising flour (you can use white if you prefer)
  • 2 cups of dark brown sugar
  • 2 teaspoons of baking powder
  • 1 1/2 cups of soya milk
  • 1 cup of coconut milk
  • 1 tablespoon of coconut oil
  • 3 teaspoons of vanilla essence
  • 1 tablespoon of vanilla paste
  • 2 tablespoons of apple cider vinegar
  • 1 cup of pomegranate (plus extra for decorating)

For the icing

  • 4 cups of icing sugar
  • 1/2 cup of coconut milk
  • Mint leaves (or any little green leaves to use for decorating)

Method

  • Preheat the oven to 180 degrees celsius and line 2 cake tins with coconut oil.
  • In a bowl, combine the wholewheat flour, dark brown sugar and baking powder.
  • In a separate bowl, mix the coconut oil, coconut milk, soya milk, apple cider vinegar, vanilla essence and vanilla paste.
  • Pour the wet mixture into the bowl with the dry mix, and whisk (or stir throughly with a wooden spoon) until combined.
  • Pour half in mixture into one of the prepared cake tins.
  • Stir the pomegranates into the mixture left in the bowl and pour into the second prepared cake tin.
  • Bake in the oven for 35-40 minutes and allow to cool for 10-15 minutes before removing from their tins.

For the icing

  • Mix the coconut milk in a bowl, adding the icing sugar until you reach desired consistency.
  • Once the cakes are completely cool, cover the top of one of the cakes in icing, and place the second cake on top. Ice and decorate the cake as you wish.

Enjoy!

SHK x

Lemon & coconut vegan loaf

Lemon cake is one my favourite cakes, and if it hasn’t become apparent at this point- I also love coconut! So I started playing around with ingredients, combing these two delicious flavours, to whip up this vegan lemon and coconut loaf. It’s a very easy recipe and lovely light snack with a sweet zesty taste.

I used two lemons for this recipe as it provides quite a few health benefits…

  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels

 Ingredients

  • 1 3/4 cups of whole wheat flour
  • 3/4 cup of dark brown sugar
  • 1/2 of coconut oil
  • 1 1/4 cups of coconut milk
  • 2 teaspoons of baking powder
  • Juice of 1 lemon

 

 Lemon and coconut frosting

  • 1/4 cup of coconut oil
  • 2 1/2 cups of icing sugar
  • Juice of 1/2 lemon and grated zest

Tip- for a larger loaf, double up on ingredients.
 Method

  • Preheat the oven to 180 degrees celcius and grease a 1lb loaf tin.
  • Combine the whole wheat flour with the sugar and baking powder.
  • Add the coconut oil, coconut milk and lemon juice to the dry mixture and mix until blended.
  • Pour the mixture into the loaf tin and bake for 45 minutes.
  • Once baked, remove from the oven and allow to cool for 10 minutes before removing the loaf from the tin.
  • Allow loaf to cool completely before icing.

 

For lemon and coconut icing

  • Beat together the coconut oil, lemon juice and grated zest.
  • Start adding the icing sugar until you reach desired consistency.
  • Spread the icing over the completely cooled loaf.

Enjoy!

SHK x

Vegan Vanilla and Coconut Sponge

Light, fluffy and just as satisfying as a traditional cake! Try this vegan vanilla sponge with coconut and strawberries for a more nutritious recipe.

Ingredients 

  • 3 1/2 cups of wholemeal flour
  • 1 1/2 cups of sugar (I used dark brown)
  • 2 teaspoons baking powder
  • 1 cup of unsweetened plain soya milk
  • 1 cup of coconut milk
  • 1/2 cup of coconut oil
  • 1 cup of coconut shavings
  • 3 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar
  • 250g of strawberries


For the Vanilla Frosting

  • 1/2 cup nonhydrogenated vegetable shortening
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1-3 tablespoons unsweetened plain soy milk

Method 

  • Preheat the oven to 180 degrees C. Line 2 cake tins with coconut oil.
  • In a bowl, whisk together flour, sugar, baking powder and baking soda.
  • In a separate bowl, whisk together soya milk, oil, vanilla, and vinegar. Pour the mixture into the dry mixture and whisk until just combined. Do not over mix.
  • Mix in coconut shavings.
  • Split the mixture between the two cake tins and cook in the oven for approximately 20-25 minutes. Allow the cakes to cool completely before frosting.

For the Vanilla Frosting

  1. Using a handheld or stand mixer, beat the vegetable shortening until smooth.
  2. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.
  3. Beat on high for another 2 minutes until light and fluffy.
  • When cakes are cool, spread the frosting on top of one of the cakes and add a layer of sliced strawberries. Place the other cake on top.


Enjoy!

Dark Chocolate & Raspberry, Vegan Ganache Cake

Chocolate cake doesn’t usually do it for me, but this cake is different… I’m afraid you’re going to have to try it to see what I’m talking about! Make this delicious alternative to a traditional chocolate cake for a healthy sweet treat.

Ingredients

  • 1 1/2 cups of whole wheat flour
  • 1 cup of dark chocolate cocoa powder (I used Green&Blacks)
  • 1 teaspoon of baking powder
  • 1 1/2 cups of unsweetened coconut milk
  • 3/4 cup of coconut oil
  • 1 1/2 cups of dark brown sugar
  • 1/2 cup of raspberries (mashed)
  • 1 teaspoon of vanilla extract
  • 1 cup of fresh raspberries

For the dark chocolate ganache

  • 1 cup of unsweetened coconut milk
  • 1/4 of a cup of coconut oil
  • 40g of dark chocolate chocolate (I used Green&Blacks 85% cocoa)

To decorate

  • 1 1/2 cups of fresh raspberries
Tip- If you want two tiers to sandwich together then double up on the ingredients.
Method
  • Preheat oven to 180 degree celcius and grease cake tin (I used coconut oil).
  • In a bowl, blend together the coconut milk, coconut oil, vanilla extract and raspberry mash until combined.
  • In a separate bowl, mix together the whole wheat flour, dark chocolate cocoa powder and baking powder. Add this gradually to the raspberry mash bowl until blended.
  • Stir in some more raspberries (optional)
  • Pour into prepared cake tin and bake for 25 minutes.
For the dark chocolate ganache-
On a low boil, heat the coconut milk until hot, then remove from heat. Mix in the coconut oil and the chocolate until completely smooth. Leave to cool for at least an hour.
Once both the cake and the ganache are completely cool, spread the ganache evenly across the cake. Decorate the cake with the extra raspberries.
Once you have garnished the cake with fresh raspberries, leave in the fridge for an hour before serving.
Then enjoy this beautifully raspberry chocolate flavoured cake!
SHK x