This gluten free vegan chocolate cake will blow you away – with how it looks, how it tastes and how incredibly easy it is to prepare. No fuss, no weird fancy ingredients, only an hour of your time… and you’ve got yourself a decadent, gorgeous gluten free vegan cake. And the best thing: nobody could possibly guess that it contains no gluten, no eggs, no butter and no milk. Yes, it’s that good.
When it comes to vegan and/or gluten free baking, there’s this persistent belief that it’s the most complicated, difficult thing on the planet – borderline rocket science.
The thing is: people like to complicate… pretty much everything… pretty much all the time. (And please note that this is coming from the – self-proclaimed – queen of over-complicating things.) Yes, baking without gluten, eggs, butter and milk can be daunting. But once you step over that initial hurdle (that’s only in your head anyway), it’s a piece of cake. Really. Really really. Pinky promise.
Pure flaky, buttery, spicy, cheesy goodness – these gluten free crackers are what snacking dreams are made of. With the slight heat from the chilli and smoked paprika, and all the cheesy deliciousness from the cheddar, what’s not to love about these spicy cheddar crackers?!
Do you write to-do lists? I do. Only, I’m finding lately that my to-do lists are actually more like to-do essays. And… it can be overwhelming. I’ll be the first to admit that I’m not exactly brilliant when it comes to dealing with stress – and in that respect, to-do lists can be something of a double-edged sword.
4 simple ingredients are all you need to make these incredibly delicious and completely adorable raspberry mousse heart chocolates. With only 4 steps, this recipe couldn’t be easier – it’s pretty much fail-proof, but with impressive results. The perfect Valentine’s day (or every-day just-because) dessert to share with your loved ones.
It’s nearing the end of January, which means we really should talk… about Valentine’s Day.
First, let me just say: I’m not a fan. Sure, the idea can be kinda cute but… meh. Just… meh. (No offence to anyone for whom February the 14th is the highlight of their year. You do you, 100%.)
I get it, I do. It’s supposed to be all romantic and adorable, with metaphorical rose petals falling from the sky and chubby Cherubs flittering around. But, honestly, I don’t see the appeal – mostly because it lacks the spontaneity of a bunch of flowers on a random Wednesday, the thrill of a surprise picnic in the park, the warmth of an everyday cuddle… just because.
These hot chocolate cookie cups are easy to make and guaranteed to impress. The buttery, slightly crumbly gluten free cookie cups are complemented perfectly by the rich, decadent chocolate ganache and the sweet, fluffy marshmallow meringue. A gluten free dessert that will dazzle both with its taste and its looks!
Sometimes, it feels like I start half of my posts by telling you how much I love chocolate.
And… well… would you look at that – another chocolate dessert post! Who’s surprised?
Nah, me neither.