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.
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.
This vegan lemon curd is the real deal. Lemony, luscious, and with a perfect balance between tart and sweet, it also has that perfect lemon curd consistency: runny yet thick, good both for drizzling and for spreading on cookies or cake. And, perhaps most importantly, it has that beautiful golden yellow colour of a proper lemon curd. All that, with no eggs and no dairy!
Lemon desserts can be tricky if you eat an egg-free or vegan diet. Right…?
Meet your new favourite cookies. Gluten free vegan sugar cookies. They’re crisp, crumbly, buttery and sweet, and frosted with the most delicious (and simple) vegan frosting. They’re both quick and easy to make – requiring 30 minutes tops and no fancy equipment. Even though they’re gluten, dairy and egg free, these vegan sugar cookies couldn’t be more scrumptious and decadent. Have I mentioned they’re ridiculously pretty?
Friends, you’re gonna love this one.
These adorable, delicious, easy to make sugar cookies are vegan and gluten free – but they are just as decadent and scrumptious as any other cookie out there. Actually, scratch that. They’re better.