Vegan Double Chocolate Cake

In honour of National Chocolate Day this week, I shared a pic on Instagram of a dairy & egg free chocolate cake I made recently. I had a few requests for the recipe, so here it is folks, enjoy!

Cake Ingredients

  • 340g self raising flour
  • 60g cocoa powder
  • 240g caster sugar
  • 2 tsp baking powder
  • 400ml soya, almond or rice milk
  • 160ml light rapeseed oil
  • 2 tbsp vanilla extract

Chocolate Buttercream Ingredients

  • 75g dairy-free margarine
  • 75g vegetable fat (shortening)
  • 650g icing sugar
  • 100g cocoa powder
  • Around 80-100ml soya, almond or rice milk
  • 1 tbsp vanilla extract

Cake Method

  1. Preheat oven to 180’C (350’F / gas mark 4) and grease 2 round 20cm cake tins.
  2. Sift the flour into a large bowl, then stir in the cocoa powder, caster sugar and baking powder.
  3. Add the milk, oil and vanilla, stirring until just combined. Don’t overmix or you’ll knock any air out and your cake won’t rise properly. To stop the rising agents working too quickly, tap the bowl on your kitchen counter and you should see little bubbles popping.
  4. Spoon half of the mixture into each cake tin and tap the tins a final time on the work surface.
  5. Put in the oven and bake for about 18-20 minutes. You’ll know the cakes are done when a toothpick inserted in to the middle of the cakes, comes out clean. They should feel springy to the touch.
  6. Leave the cakes in the tins to cool for about 15-20 minutes, then transfer them to a wire rack until completely cooled.

Buttercream Method

  1. Use an electric or handheld mixer to whip together the margarine, vegetable fat and vanilla, until creamy in texture.
  2. Add half the icing sugar, all the cocoa powder and milk, and continue to mix. Start slowly, then bring up the speed until combined.
  3. Add the rest of the icing sugar and mix for about 1 minute until you have a smooth consistency.
  4. If your icing is too firm, add a bit more milk; too thin, add a bit more icing sugar.

Finishing Touches

  1. Spread the bottom layer of your cake with a nice thick helping of buttercream.
  2. Place the second layer on top and smother with more buttercream, covering the sides too.
  3. At this point you can either leave with this simple finish, or perhaps decorate with iced buttercream flowers on top, or even vegan biscuits or chocolate pieces.

Depending on who I’m making this cake for, and whether I want to at least try making it a bit healthier (or just slightly less naughty), you can swap out the caster sugar  for coconut sugar, the self raising flour for a gluten-free self raising blend flour, and the cocoa powder for unsweetened cacao powder.

This is a rich and decadent cake, so I’ve also experimented with different buttercream flavours. If the double chocolate is a bit much for you, try using a simple vanilla buttercream instead – just increase the icing sugar quantity to 750g, remove the cocoa powder completely, whilst reducing the milk quantity to just 40-60ml.

Have a go and let me know how you get on!

Adapted from a Turkish Delight Cake recipe by Ms. Cupcake.

Roundup of Veganuary Vegan for 1 Week

As a thank you for helping a colleague out at work, she said she’d be vegan for 1 week during Veganuary. After much discussions, 6 more girls jumped on board, and this is how me +6 meat eaters +1 veggie embarked on 1 week of veganism for Veganuary.

Between us we devised a cunning plan to make it an easy transition for everyone : 5 of us would make a lunch that everyone could share, the others would provide snacks and vegan staples like almond milk, Pure olive spread, fruit etc.

After much discussion about what is and isn’t considered vegan (honey was a bit of a debating point!), everyone embarked on a weekly shop to stop up on all things vegan, sending me photos for confirmation along the way…

IMG_2307Faye’s shop

IMG_2306Marissa’s stash

Each day we were treated to new recipes, details of which are in separate posts, all the links are below.
Here’s a roundup of our findings, along with everyone’s amazing vegan recipes – Lynne’s homemade sundried tomato bread was a personal favourite!

🍃Monday – Amy’s Roasted Vegetables with Houmous and Salad in Pitta Breads

🍃Tuesday – Lynne’s Chickpea Stew with Salad and Homemade Sundried Tomato Bread

🍃Wednesday – Marissa’s Sweet Potato Chilli

🍃Thursday – Alice’s Green Quinoa Salad

🍃Friday – “My” Vietnamese Bun-Cha with Hoisin Tofu

To indulge my love of baking I also made Peanut Butter Cookies.

There were 3 girls who unfortunately (Faye might say “thankfully”) didn’t have an opportunity to cook. Here are their finding of the week:

🍃First up – Faye :

“My thoughts on the week:

🌿Originally, I didn’t think that I would’ve been able to do it, but I found it relatively easy and didn’t have too many cravings for non-vegan foods e.g. my faves like cheese, cakes, sweets etc…

🌿I enjoyed doing it; it was fun to eat together and discuss our meals and get ideas from each other.

🌿I loved trying new foods – I hadn’t previously had tofu or Quinoa but was pleasantly surprised!

🌿Shopping was very hard, it can be timely and expensive to find alternatives – you really have to do your planning and prep beforehand!

🌿I felt extremely full for the week, to the point of discomfort and felt very bloated. My body didn’t seem to react well to the change in diet for the first few days

🌿Picking up snacks on the go is hard as you have to be really careful of what you can eat.

🌿I didn’t find it all that sociable outside of work as I would have to eat a separate meal to family.

🌿I went out for dinner to Banana Tree based on a recommendation and the Veg Stir Fry was delicious, as was the fried dough. I will definitely visit again and didn’t miss the meat in the meal that I had.

🌿Finding restaurants to eat out at was hard and you have to ensure your friends are on board and don’t mind going somewhere off the beaten track to cater for vegan needs.

🌿I thought it would end up being a bit of a diet – a healthy week but I actually ended up putting on 3-4 pounds!

🌿All in all, an eye opener and I think on reflection I have more vegan meals that I thought…even my lunch today is vegan!

🌿I will definitely be adding chick peas, quinoa, sweet potato chili, coconut milk and Pure spread to my shopping lists in the future”

🍃Next – Hannah :

“🌿Loved trying new things! Had never tried Chickpeas, Tofu and Quinoa and I liked them all!
🌿Surprised at how many meals you can make without meat
🌿Best news was finding out that Oreo’s were Vegan
🌿Was really fun to do it in a group and all have lunches together
🌿The Vegan Flapjacks were amazing
🌿Surprised at how much I didn’t actually miss meat that much. It was more the little snacky things, like a chocolate bar or my daily Mini Cheddars!

The things I found difficult:
🌿The sudden change in diet did make me feel really bloated and quite sick by about Wednesday but that was probably just because it was such a change and only for a short time
🌿I found eating out was difficult! I had planned to go to Nando’s and couldn’t have chicken!! The peri peri houmous and pitta is amazing but not such a fan of the veggie burger – sorry!”

🍃Last but not least – Carly (+ her yummy vegan flapjack recipe) :

“I’ve made some notes –

🌿Being a Vegetarian, I was curious to try a Vegan diet for general Health & Wellbeing reasons.

🌿I thought it would be extremely difficult to find things to eat. As a Vegetarian, I know how limited the options can be, particularly when eating out or in the canteen at work. I also thought some of the Vegan recipes looked/sounded a little dull and unappealing. I love my tea and always drink Soya Milk instead of regular milk so knew that wouldn’t be an issue!

🌿I didn’t find it as difficult as I originally thought when eating out or in the canteen at work. There was always something I could have. When faced with a restricted diet, I managed to resist some of the more unhealthy meals and treats that I would normally succumb to. I was pleasantly surprised by all of the Vegan meals and recipes I tried throughout the course of the week. They were far tastier than they looked and sounded.

🌿I occasionally felt hungry late afternoon during the week, however that is fairly typical for me. I haven’t felt particularly bloated. I did suffer from a sore stomach early on in the week but don’t feel that it was linked to the diet.

🌿I haven’t noticed any difference in my sleep patterns or amounts of energy, however I’m sure that I would over a longer period of time.

🌿I have eaten in the Canteen several times this week, when I ate a Jacket Potato with Lentil Curry and salad, Jacket Potato with Bean Chilli, Chickpea and Butternut Squash Curry with Rice. On Wednesday I ate in a local restaurant. I struggled to find anything on the menu that was Vegan so took the Veggie Burger (Brioche Bun and Cheese removed), salad and switched the chips for their famous ‘Rice and Peas’.

🌿My partner is used to eating Vegetarian meals so really didn’t mind the new diet (though he was eating normally at work!) The Design team are guilty of snacking on unhealthy chocolates and sweets on a fairly regular basis so it was difficult not to partake in that! Again, I found it easier to say no on the Vegan diet than if I were simply trying to ‘be good’ and not eat unhealthy treats.

🌿I prepared ahead and found some recipes at the weekend to cook for the week, we are lucky in Crouch End there are lots of lovely Fruit & Vegetable shops as well as Health Food shops with everything you could possibly need. I know I would have found it much more difficult if I hadn’t done that. Walking into a shop like M&S which is mostly Ready Meals, I would have really struggled to pull a decent meal together. All in all, I think I will continue to eat a Vegetarian diet but will definitely continue to eat Vegan meals too so please continue to share your good recipes. :)”

IMG_2316Carly’s vegan flapjack cookies

I have chosen to live a vegan lifestyle and not consume any animal derived products, not only because I want to save animals (practicing yogic Ahimsa – non-violence), but also because I believe it to be the only sustainable diet. I think this was a great experiment and a good way to introduce people to a new type of diet. Often it’s not as scary as you think it is. I’m trying to convince them all to continue doing this 1 day / week, so we only have to prepare something once every 8 weeks, but for now I’m giving them a bit of a break. I think the bloating experienced by most could have been due to an increase in dietary fiber, and so the digestive system having to work harder. I think that over a longer period of time your body gets used to the change and you really start to feel the benefits : a better night’s sleep, more energy, improved sense of taste, clearer & brighter skin… And who wouldn’t want that?

Homemade Vegan Baked Beans

Before I became vegan… Actually, before I started eating healthily, one of my favourite comfort meals to have at home was pasta with baked beans. Not healthy at all but it was filling and it hit that spot.

Don’t judge me. I didn’t know any better. I even used to make it with sausages! No, not the tins of baked beans + sausages (because that would have been disgusting), but with 99% meat sausages because I thought they were the best quality and so they were better for me!

Fast forward a few months and a huge amount of knowledge & insight later, I still crave a bit of comfort if I’m feeling under the weather (I’m suffering from a cold at the moment). Now I could still easily turn to Heinz for beans & Napolina for whole wheat fusilli pasta to create a perfectly adequate vegan mean, but right now I want more from my food.

I’m trying to cut out added sugar, so I thought about making my own baked beans. How hard can it be, right?

So here’s my Homemade Vegan Baked Beans recipe :

🍃What you’ll need for 2 servings :

🌿 1x tin beans (I used rosecoco), drained
🌿 1/2 red onion, thinly sliced
🌿 1x 500ml passata
🌿 1x garlic clove, crushed / diced
🌿 1x tsp maple syrup, molasses or similar
🌿 2x tbsp balsamic vinegar
🌿 1x tsp smoked paprika
🌿 1x tsp cayenne pepper
🌿 1x tsp coconut oil
🌿 salt & pepper to season


🍃 How you do it :

🌿 Melt coconut oil in a large saucepan, then add the sliced red onion & crushed garlic clove.
🌿 Cook on a low heat until the red onion is translucent.
🌿 Add the balsamic vinegar & let it sizzle for a few minutes – this is one of my fave cooking smells!

🌿 Add cayenne & smoked paprika spices and cook through for a few minutes.
🌿 Once heated through & releasing all those spicy smells, add your choice of beans to the saucepan and stir through to mix.

🌿 Next add the passata, maple syrup and seasoning.
🌿 Stir to combine.

🌿 Finally, simmer for about 15-20 minutes until sauce reduces down. Your sauce will thicken & turn a deep, rich red colour.

🌿 That’s it, you’re ready to serve!

I chose to use my favourite newest kitchen gadget and spiralized 1/2 a cougette to make… You guessed it, courgetti spaghetti.

There you have it, a healthy alternative to an old favourite comfort meal.

I may have the other half of the beans with a baked sweet potato tomorrow night. Or maybe as a side to Mexican veggie wraps. Or on toasted rye bread. Or… I could go on & on.
Who says you can’t have your old favourite comfort food, made healthy and nutritious?!

Vegan Spicy Tomato, Vegetable & Bean Soup

Vegan Tomato, Vegetable & Bean Soup
Vegan Tomato, Vegetable & Bean Soup
I have 2 delicious & exciting new recipes to share with you this week.
First up is a warming wholesome spicy tomato soup, packed full of winter veg and nourishing white beans.
I quite often throw together a vegetable stew but in the interest of value, and wanting to make it last all week for lunch at work, I decided to put my thinking cap on and try something a little different this time.
What I didn’t want was a watery, flavourless soup so this one is jam packed with herbs, spices & tasty vegan stock.
Here’s what you’ll need :
The Ingredients
* 1 x large white onion, diced
* 300g x carrots, peeled & sliced
* 3 x garlic cloves, peeled & minced
* 1 x large red chilli, finely chopped
* 1/2 x large or 1 x medium sweet potato, peeled & sliced
* 1 x medium butternut squash, peeled & sliced
* 1 x courgette, sliced
* 100g x curly kale
* 1 x tin of white beans (I used haricot)
* 1 x tin chopped tomatoes
* 500g x passata
* 1 litre x vegan stock (I used Bouillon)
* 1 tsp x dried basil
* 1 tsp x dried oregano
* 1 tsp x dried thyme
* 1 tbsp x smoked paprika
* 1 x tsp ground cayenne pepper
* Salt & pepper to taste
IMG_1659 IMG_1661
I know what you’re thinking & you’re right, that is a lot of ingredients. Feel free to leave out or substitute whatever you fancy. I used what I had in the fridge but this is such a versatile recipe that you can pretty much use what ever veg you have. Next time I might even add some wholewheat fusilli pasta too!
Here’s how you make it :
Ooh one more thing first; I’ve been trying not to cook with oil recently. I know some have a lot of health benefits in them (rapeseed oil for example, is low in saturated fats, packed with omega 3 & vitamin E, high in monounsaturated fats and contains no artificial preservatives and is trans fat and GM free!), but they contain so many calories that I’ve been looking for a lighter way. Bear with me here, I’ve been using water. Just enough to coat whatever I’m cooking, and create a little steam. You don’t get that crispness or chargrilled skins that you might when cooking with oil, but it works just fine & is absolutely calorie free!
 IMG_1658 IMG_1660
The Method
1. Heat about 5mm of water in a large, deep casserole dish
2. Once bubbling add diced onion, sliced carrots, minced garlic and red chilli
3. “Fry” for a few minutes, until the onion starts to soften
4. Next add the sliced courgette, sweet potato and butternut squash, along with all the herbs & spices, and season with salt & pepper
5. Add the stock, passata & tinned tomatoes then simmer for 15 minutes
6. Add the beans and simmer for a further 10 minutes
7. Add the kale and cook for a final 5 minutes – you can adjust seasoning at any point so make sure you taste as you go
8. Serve!
IMG_1664 IMG_1663
I split mine in to Tupperware for the week’s lunches, but you should be able to get about 6 portions out of these ingredients.
Next up Avocado Courgetti + Balsamic Vegetables…

3 Ingredient Vegan Breakfast Cookies!


I’ve always wanted an excuse to have chocolate for breakfast, and actually just recently I’ve been adding just a smidge of 90% organic dark chocolate to my breakfast overnight oats. So here’s a quick and easy “breakfast” recipe for you all. I’ve actually knocked these babies up this evening for a vegan dinner party I’m going to tomorrow night. I didn’t have many ingredients or time, but these treats don’t need much of either.



  • 2 ripe bananas
  • 1 x cup of oats (gluten free is you can find)
  • Chocolate chips (cacao nibs are ideal, however I mixed things up a bit and used 3 x packets of Tesco dairy free “chocolate buttons”


EQUIPMENT (so minimal, just like the ingredients!):

  • A bowl
  • A fork for mashing and mixing
  • A baking tray
  • Cookie cutter, but not absolutely necessary


  1. Preheat oven to 175C
  2. Mash bananas
  3. Add mashed bananas and oats to a bowl and mix well
  4. Add cacao nibs, “chocolate buttons”, whatever sweet vegan treat you are using, and mix well again
  5. Grease your baking tray
  6. Place cookie mixture on your greased tray, about 1 x tablespoon of the mixture at a time – I used a heart cookie cutter to shape mine (though the boyfriend told me they looked like mice heads)
  7. Bake for about 15-20 minutes

Remove from the oven and leave to cool. You might like to “ice” your cookies with nut frosting or sift cocao powder lightly over them, it’s completely up to you. I’ve also added dried fruit in the past, or perhaps some cinnamon might be to your taste.


Quick and oh so easy cookies.

Come back soon for more vegan recipes, tips, brands and products. In the meantime check out my Instagram – @isitveganuk.

Vegan Carrot & Walnut Cupcakes

Carrot and Walnut Cupcakes2

I have been meaning to tell you about my carrot and walnut cupcakes for quite a while, and promised I would do so in a recent post. This is a recipe that I’ve adapted and veganised. Originally I made it as a whole cake. This time around I wanted to give it a bit of the “cute” factor, and seeing as vegan cupcakes aren’t readily available at my local bakery or cake shop, I decided to do it myself.

I also intended to take them to share with my yoga foundation course girls, and I must say they went down a treat. A few of these lovely ladies have been asking me for the recipe; Mohini, Saffee, Harriet, Nicole – here it finally is. I hope it was worth the wait!

Carrot and Walnut Cupcakes3


For the cake:

  • 2 & ¼ x cups of brown rice flour (you can pick your own flour, but choose wisely. I went with brown rice as it makes my recipe gluten free!)
  • 3 x teaspoons baking powder (someone once gave me a great tip – always buy new baking powder when baking without eggs, don’t use the old stuff that’s been in your cupboard for years, or your bake won’t rise)
  • 1 x teaspoon baking soda
  • 3 x teaspoons cinnamon
  • ½ x teaspoon nutmeg
  • 1 x teaspoon salt
  • ½ cup applesauce (see my vegan recipe here : vegan homemade no added sugar apple sauce)
  • 1 x cup almond milk
  • 2 x teaspoons vanilla extract
  • 1 x cup unrefined cane sugar
  • ½ x cup coconut oil, melted
  • 3 x large carrots, grated
  • 1 x cup walnuts, crushed

For the “icing”:

  • 1 x cup cashews
  • ¼ x cup almond milk
  • ¼ x cup maple syrup
  • 2 x tablespoons coconut oil, melted
  • 1 x teaspoon vanilla extract
  • 2 x teaspoons fresh lemon juice
  • ½ x teaspoon salt

Carrot and Walnut Cupcakes


  • High powered food processor, Magimix, Vitamix or similar
  • Kitchen Aid or similar
  • Cupcake baking tray
  • Cupcake cases


  1. Preheat your oven to 165C and place your 12 cupcake cases in your cupcake / muffin tray in preparation
  2. Sieve your choice of flour in to a mixing bowl and whisk together with the baking powder, baking soda, cinnamon, nutmeg and salt (I used a Kitchen Aid for this, but you can just as easily do it by hand)
  3. In a separate bowl whisk together the applesauce, almond milk, vanilla, sugar and coconut oil
  4. And these wet ingredients to the dry ingredients in the Kitchen Aid, or whatever you are using
  5. Fold in the grated carrots and crushed walnuts
  6. Fill each cupcake case about 2/3s  full with the cake mixture
  7. Bake in the oven for about 30-40 minutes (when ready you should be able to pull a toothpick out clean)
  8. These little beauties need to cool completely before you “ice” them, so while they’re cooling, you can mix up the “icing”
  9. You’ll need a powerful food processor for this – blend all the “icing” ingredients together. You may need to add a little dash of extra almond milk to get it going. Start off slow and increase the blender speed as you go. Sweeten with sugar, or make it more tangy with lemon juice, it’s your preference.
  10. Keep blending until very smooth and then chill in the fridge for about 30 minutes. You want it to firm up enough so you can spoon or pipe it on to the cupcakes
  11. Decorate as you wish. I used extra crushed walnuts to sprinkle on top, but lemon peel might also be a nice touch.

Carrot and Walnut Cupcakes2

Make sure to store anything you don’t immediately scoff in the fridge, or your delicious icing will likely melt. This will also keep your cupcakes fresher for longer.

Some nut “icing” recipes will suggest you soak you nuts (cashews, macadamia or whatever) in water over night. I did this the first time I made this kind of “icing”, but have since found that as long as you have a powerful enough processor, and perhaps blend in batches, soaking isn’t really necessary and will actually only make it harder to blend your “icing” in to a smooth paste.

So there you have it. Another vegan treat recipe. As always, let me know how you get on. Any suggestions for recipe amendments, I’d love to hear them, all feedback welcome.

Come back soon for more vegan recipes, tips, brands and products. In the meantime check out my Instagram – @isitveganuk.

Vegan (almost raw) Chocolate Orange Tarte

Chocolate Orange Tarte 5

I made chocolate brownies not so long ago, and whilst I loved them – chocolate, what’s not to love, right? – the boyfriend wondered if they might have been better as a pie/tart/torte, something to do with the density. So I have created my Chocolate Orange Tarte and am going to share the recipe with you.

Although not strictly “raw”, this recipe doesn’t require any baking, but does involve some steaming and melting, plus some of the individual ingredients themselves already been cooked in their production.


For the “tarte” :

  • 500 – 600g sweet potatoes, steamed
  • 4 x tablespoons raw cacao powder
  • 150g organic vegan dark chocolate, melted
  • 3 x tablespoons pure maple syrup
  • 1 x pinch of salt
  • 1x handful pistachios, crushed
  • 1 x orange,  juice and zest

For the base :

  • 150g almonds, ground
  • 100g walnuts, crushed
  • 100g cashews, crushed
  • 250g medjool dates, blended
  • 3 x tablespoons coconut butter, melted
  • 1 x tablespoon maple syrup


  • Blender
  • 8 x small tart tins, or 1 x large tin
  • Small saucepan, to melt coconut oil
  • Steamer


  1. First make your base. You can actually use any combination of nuts that you so desire. I like to grind my almonds up to make a “flour”, whilst leaving the walnuts and cashews in bigger pieces, to give my base more of a crunch
  2. Grind or blend your nuts and mix together in a large bowl, adding the blended medjool dates, melted coconut butter and maple syrup
  3. Grease your tart tins, I used Pure Olive spread, and add your base mixture. You’ll need to push the mixture down firmly to form a crust
  4. Place your tart tins in the freezer and start to make your tarte mixture

Chocolate Orange Tarte 8

  1.  Steam the sweet potatoes until soft, this will take about 10-15 minutes
  2. Whilst your sweet potatoes are steaming, melt your dark chocolate and place in a big mixing bowl
  3. Once the potatoes are nice and soft, mash up and add to the melted chocolate, along with the rest of the” tarte” ingredients – cacao powder, maple syrup, salt, pistachios, orange juice and zest
  4. Mix all the ingredients together, take your bases out of the freezer and add tarte mixture. I’d recommend you pipe the mixture in as it will be quite thick. Piping will giving you a neater finish. I did not pipe mine and so, according to the boyfriend, they had a “rustic” look
  5. Place “tartes” in the fridge and let the mixture set

Chocolate Orange Tarte 7

Once these little beauties have set, it should be easy to remove them from their tins. I then dusted mine with more raw cacao power, crushed pistachios and orange peel.

Chocolate Orange Tarte 6

I didn’t use any flour in this receipt as I didn’t want to do any actual baking. However, next time I am going to try baking the bases before adding the “tarte” mixture, to give it a nice crunch and a bit of a different texture.

If you don’t eat these all at once – I tried, but they’re too rich even for me – they’ll need to be kept in the fridge or they will melt. Although, thinking about it now, they might be quite delicious as a melted mess, with a bit of vegan ice cream… mmmmm…

I took these to my yoga course this weekend and I think they were a hit. As promised guys, here’s the recipe, and the recipe for my carrot & walnut cupcakes (with cashew frosting!) will follow soon too!

So that’s that then, my Chocolate Orange Tartes. Make, eat, enjoy, let me know what you think.

Come back soon for more vegan recipes, tips, brands and products. In the meantime check out my Instagram – @isitveganuk.

Malibu Baking – Rum & Raisin Cake – Banana & Rum Bread

My friends over at Mailbu HQ sent me a bottle of their original rum and asked me to bake something special for World Vegan Day – which is November 1st by the way, and kicks off a whole month of celebrating all that is good and vegan in the world, check it out :
I kicked off a weekend with a lovely little vegan rum & raisin cake recipe. I’d usually use rum extract in this recipe but this time I substituted it for the real stuff. I may have taken it a little easy with the rum, so feel free to add a little more if you really want to get that beautiful coconut flavour coming through nice and strong. A deliciously moist fat free vegan cake – give it a go. As delicious enjoyed with a cup of tea of as an afternoon snack, as with ice cream (vegan of course) for dessert.
Vegan Malibu and Raisin Cake
  • 1 ½ x cups brown rice flour
  • ½ x cup light brown sugar (I use Tate & Lyle as it’s vegan friendly)
  • 2 x teaspoons baking powder (this has to be fresh in order for the batter to rise)
  • 1 x cup almond milk (can substitute for other nut milks)
  • 1 x pinch of salt
  • ¼ x cup apple sauce (I use homemade, check out my post for the recipe – )
  • 1 x cup raisins
  • 2 x tablespoons Malibu Original


1. Preheat your oven to 180 degrees
2. Line a loaf tin with baking paper
3. Mix the flour, sugar, baking powder and salt in a mixing bowl and stir well
4. Add the almond milk and applesauce and stir again
5. Add raisins and Malibu and stir for a final time
6. Pour your batter in the tin and bake for 40-45 minutes
Second on my weekend venture in to all things Malibu, was a variation on a classic loaf of Banana Bread – with added Malibu for good measure, obviously.
I went all out with this recipe and added in double the quantity I’d previously used in the Rum & Raisin Cake. I thought the strength of the banana and cinnamon would even it out. Indeed it did, once again you can probably add a little bit more if you so desire.
This recipe is seriously simple, I don’t like complicated bakes. Made with only a handful of ingredients it’s so easy to throw together, though it does take a while to bake.
 Vegan Banana and Malibu Bread
  • 5 x large over-ripe bananas
  • 1 x cup of almonds
  • 2 x cup of pecans
  • 1 x cup of brown rice flour
  • ½ x cup of maple syrup (you can substitute for agave syrup or similar, but the maple syrup adds to the sweet nutty flavour)
  • 3 x tablespoons flax seeds (you can swap for chia seeds if you prefer)
  • 2 x tablespoons ground cinnamon
  • 4 x tablespoons Malibu Original



1. Pre-heat your oven to 150C

2. Blend the almonds and pecans in a food processor to form a flour. I had to do mine in batches, about a handful at a time

3. Once all your nuts are blended to a flour, put in to a mixing bowl and along with the brown rice flour, maple syrup, flax seeds and cinnamon, and mix everything together.

4. Peel and mash all the bananas the bananas until smooth, then stir into the bread mix

You’ll end up with quite a wet sticky mixture, don’t worry, this is the right consistency

5. Use coconut oil to grease your trusty loaf tin and pour the mix in

6. Bake in your pre-heated oven for about 1 hour


I use a toothpick or skewer to check my bakes are cooked the way through. Stick it in to the centre of the cake / load, if it comes out clean, you’re done. If there’s mixture or batter left on the toothpick or skewer when it comes out, pop it in for a little longer – this will have to be a judgement call.

I had a slice, ok 2 slices, of this delicious bread after dinner this evening, with a thin layer of Meridians Crunchy 100% Peanut Butter. It can however be enjoyed on it own as it has so much flavour, but always accompanied with a cup of tea.


So there you have it, my weekend spent indulging in Malibu, though not in the way I usually would! Try out these recipes for yourself and let me know what you think. Too much or not enough rum? That’s the important question!

Oh and just to note, I used brown rice flour in both of my bakes, as its naturally gluten free, but you really could substitute for any flour you like.

Come back soon for more vegan recipes and keep up to date with my vegan life in London on my Instagram page – @IsItVeganUK