Double chocolate ganache birthday cake | Vegan

Looking for a chocolate cake recipe that isn’t based on dates, coconut and avocado? Or looking for a chocolate cake recipe that i can guarantee you won’t turn out dry?

Well then this is the cake for you. 

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A brownie-fudge base and a truffle/ganache filling with a tiny bit of rum for that extra kick. But that is entirely optional and would taste amazing without the liquor.

This cake was the result of mixing two good ideas into one. As it was a birthday cake for my mum i didn’t want to make a super simple chocolate cake, but neither did i want to go full on 4 layers with extra filling and toppings like i have in the past. So this cake idea seemed like a good middle ground. Not to mention, easy to throw together meaning that you really don’t need any baking or cooking skills to make this cake.

Also this cake would be a great addition to the new years eve celebrations or dinner 🙂 And a good way to impress non vegans with some amazing vegan cake!

So if you have the ingredients at home, or just want to try this cake… then give this recipe a go!

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Also note, you can change the cake base to something else if you don’t want the chocolate cake as the base. Example crush some digestives, add melted margarine and press into the base of your cake form, that will give this cake a bit more crunch.

Changes:

If you want more pear taste you could try adding c.a 30ml of the pear juice from the concentrated pears into the mix. But note, don’t add too much as there is risk that the mix won’t firm up in the fridge then.

You can add frozen – or fresh – raspberries straight to the chocolate mix to add more raspberry flavour.

You can opt for lighter or darker chocolate, but then of course the sweetness will change and if you go for very dark chocolate the cake will taste more bitter. But if you go for a very sweet milk or white chocolate you may want to cut back on a little sugar in the base or skip the vanilla sugar.

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Cake recipe:

Serves 12.

30 minutes prep, 30 minutes cook, 2+ hours to chill

Ingredients:

Base:

  • 150 g margarine
  • 100 g vegan chocolate – light or dark
  • 180g all purpose flour
  • 190g sugar
  • 1 tsp vanilla sugar
  • Pinch of salt
  • 50g cacao or around 3tbsp
  • 150ml plantbased milk – go for soya or oat

Cake filling – ganache

100 g margarine
250 ml whisking cream, e.g oat or soya
400 g dark chocolate
1 tablespoon icing sugar
1 teaspoon vanilla sugar
1 tablespoon light rum, can be excluded

Topping
1 can of preserved pears
1 box, 100 g, raspberry

 

How to:

Make the base:

Preheat the oven to 175 ° C.
Grease a cake form with some margarine – or place parchment paper around the cake form.
Melt the margarine in a saucepan and remove from the stove. Chop the chocolate into small pieces and add into the melted margarine. Let the chocolate melt, mixing when necessary.
In a baking bowl, mix flour, sugar, vanilla sugar and salt in a bowl and sift in the cocoa. Mix until the dry ingredients are fully combined with no clumps.

Pour the margarine and chocolate mixture into the dry ingredients and add the plantbased milk. Mix until it’s a smooth batter. Pour the batter into the cake form.

Bake in the middle of the oven for about 20-25  minutes. The cake will firm up when it cools down.

Allow to cool down for 20 minutes before placing in the freezer for 30 minutes.

Filling:

Begin by boiling the margarine and cream in a saucepan (the same saucepan), takes around 3-5 minutes. Meanwhile, chop the dark chocolate into small pieces and place in a bowl.

When the mararine has melted and the cream is boiling, pour it over the chocolate.

Let stand for 1 minute before mixing until you get a smoothchocolate batter.

Add the icing sugar, vanilla sugar and rum into the mix.

Once the cake base has cooled properly (after being in the freezer) pour the chocolate on top of the base and place in the freezer for around 45 minutes to firm up before placing in the fridge for at least 90 minutes before serving.

*Don’t forget to set a timer so you don’t end up forgetting the cake in the freezer!*

Before serving, add some canned pears and raspberries on top!

This cake tastes almost better a day later, so you can make this cake in advance – just don’t top with the pears or raspberries until it is serving time.

 

I highly recommend you give this cake a  go if you like chocolate.

If you do try this cake, let me know what you think down in the comments below… or let me know on my Instagram (itsahealthylifestyle)

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Vegan chocolate mudcake | Portionsize

Halloween is coming up…. and that means candy and chocolate in overload!

Typically it is candy you eat and want… but who can say no to chocolate cake? Of course… i am just using Halloween as an excuse to make these because they are so amazing. And also great to have in the freezer and ready to heat for when you get that chocolate craving… or maybe if you have friends or family over.

These are also the best way to impress anti-vegans or those who are sceptiacal to vegan food. Then whip these together and impress them with some chocolaty goodness!

If you are looking for some candy ideas then i have several homemade candy recipes you can try:

Kitkat, snickers, daim, ferrero rocher, oreo truffles,

In the future i need to try making some vegan twix or vegan mars!

If you have the ingredients at home then make these asap! You can half the recipe to make less, or double the recipe if you are having a party!!!

They work great to freeze in… so you have something chocolatey ready when you need some!!!

This recipe is definitely my go to when i want to bake something sweet or when baking to impress or give away to others!!!

If you have some nuts, coconut shreds or chili at home… you can always those to the mix!!

Recipe:

Ingredients:

180g flour

200g sugar

50ml cacao

1tbsp vanilla sugar

1/2 tsp baking powder

100g vegan margarine, melted

100ml vegan cream, cooking or baking(not whipped)

Pinch of salt

* extras, nuts, coconut, chili powder, espresso, nut butter

*muffin/cupcake forms – the best is to use reusable ones. Preferably, use sturdier forms as otherwise the mixture will spread out when baking.

How to:

Preheat oven to 180c

Begin by melting the margarine.

In the mean time mix together the flour, sugar, cacao, baking powder and pinch of salt. Make sure it is fully mixed and no clumps!

Once the margarine is melted pour over the dry mix along with 100ml plantbased cream. Mix until it all comes together.

Pour into individual forms. Fill about 3/4 of the way.

Place in the oven and bake for 20-30 minutes.

They will still be a little loose in the middle, but my recommendation is to allow them to cool in the fridge or freezer so that they get fudgy!!

Either eat warm, after cooling a little or eat when cold and fudgy!!!

These are the perfect dessert to throw together for any occasion!!!

Note, you can try making this in one long form but i can’t guarantee the results and the baking time may differ.

If you try these, don’t forget to comment below or let me know on instagram: itsahealthylifestyle

Peanut butter cookies recipe

Peanut butter fudge cookies…. what else can you want?

Recipe testing can go two ways….. you try to create a dish and it turns out amazing so i have to quickly write down the ingredients and measurements as to not forget them.

Or the dish can turn out unedible and can’t be saved….. but even then i write down the measurements and ingredients so that i can adjust for next time.

With this recipe… i thought it was the latter. A fiirst the cookies didn’t really turn out as i hd expected or wanted. They very soft coming out of the oven and thought maybe it was too much margarine. They didn’t quite taste like the crispy, crunchy cookies you can buy in stores.

But they were still tasty so i covered them an placed them in the fridge overnight…. andthe next day. Well that’s when i realized these cookies turned out suoer good anyway. They just needed time to fully cool!!

They are more soft and fudgy… almost like snickerdoodle cookies.

These cookies are quick to make, however they do need time to fully cool down so the wit until you can eat them may be a little longer than other cookies… but it’s worth the wait!!

Can you switch peanut butter for another nut butter?

I haven’t personally tried but i don’t see why not…. so you could give it a try!

Gluten free or sugar free version?

No, making these gluten free won’t work… inead it’s better to opt for another recipe 🙂 such as my chickpea peanut butter cookies

As for sugar free… it should work fine to switch the sugar for stevia. With the syrup… you should be able to use a stevia syrup/sweetener syrup, but that is alot more expensive. Or you could just add a little more liquid and make the cookies less sweet. However i can not guarantee the results if you do make this switch.

If you try these cookies… let me know wha you think!!

Recipe

Makes 10-12 cookies

Ingredients:

240g flour

150g sugar

100-150ml syrup

100ml peanut butter

200g margarine, room temperature

2tbsp cornstarch

1 tsp baking powder

1tsp bicarbonate

1 tsp vanilla powder

1 tsp cinnamon

Pinch of salt

How to:

Preheat the oven to 175 C

In a bowl whisk together the margarine and sugar until fluffy. Add the peanut butter and syrup.

In another bowl mix together the dry ingredints.

Add the dry ingredients to the wet ingredients and mix until well combined.

Cover 1-2 baking trays with parchment paper.

Form the dough into balls and place on the pparchment paper. Press down slightly. They will spread out a little so leave room for them to flatten and spread out.

Bake in the oven for 13-16 minutes.

Note… they will be rather soft when you take them out of the oven. So allow them to cool FULLY. Even placing them in the fridge a few hours before eating and then they will be more fudgy rather than crispy.

These work fine to be frozen and reheated 🙂 should also work fine to half the recipe!

Homemade simple bread loaf

Bread is one of the best things i know. I would definitely rank it as one of my top 10 favourite foods , and if it is freshly baked bread it will be up at my top 5 favourite foods.

However i am not a huge fan of store bought bread… unless it is one of those fancy fruit and seed breads which is freshly baked. Of course when i crave bread and don’t feel like baking my own or don’t have enough time to bake my own, then i buy bread. But my favourite will always be home made.

In the past i have made banana bread – still want to work on bettering this recipe, and also investing into a bread loaf so i can make an actual banana bread loaf. I have also made simple scones, which is typically my go to when i crave bread. And when i have a bit more time, then i will make these carrot buns (which are amaazing according to me).

But la fwe days ago i was craving bread and didin’t feel like grating carrots or making carrot bread. So i thought…. why not try make a simple bread loaf. So that is what i did and the results was SO GOOD.

No expensive or strange ingredients. Just simple ingredients you most likely have at home. The actual prepartion time isn’t long either… it is just the yeasting time which takes a while, about 1hour 15 min total. And then the bake time of 35 minutes.

This recipe also has no fat in it… and i am not sure how it would turn out if you added margarine or oil in the recipe.

I decided to use water with vegetable stock to add more flavour, but you can absolutly skip that and instead just use water and instead season a whole bunch instead.

You can top the bread with some nuts or seeds on top, example some sesame seeds o walnuts. You could even decide to add some nuts, seeds and dried fruit into the bread mix. Or you could just keep it super simple with no extra ingredients.

If you have the ingredients at home and have somet ime over… definitely give this recipe a go. Great to freeze in as well 🙂

Recipe: 1 bread loaf time: 2.5 hours

14g dry yeast

660g flour

1 tbsp sugar (optional)

600ml water

1/2 tsp bicarbonate

Sea salt

Parlsey

1 tbsp oil

In a baking bowl, add the flour and yeast. Mix with a wooden spoon an allow sit for 10 minutes, by doing this it helps slowly activate the yeast. Optional add a tabelspoon of sugar, as the sugar can help the yeast work and rise. Add the bicabonate to the flour mix.

In a bowl heat water (optional, 1 vegetable stock) to 37C, roughly finger temperature – not too hot as that can deactivate/kill the yeast. Once fingertempetarue, add to the flour mix along with 2-3 tbsp salt.

Then by hand or in a food processor with a baking hook, mix until combined and a dough has become to form. Cover with a baking cloth (optional, place a plate over to trap the heat in), allow to rise for 45 minutes. Placing the bowl in a warm place can help it yeast and rise better.

Then after 45 minutes, place the dough on a baking tray and form in your desired loaf form or you could turn into small buns but then the baking time may vary.

Cover with a clothe again and allow to rise for 30-45 minutes.

Preheat oven to 200c.

Before baking add some sea salt, parlsey and oil on top. Make ridges in the bread to better help bake evenly.

Bake in thhe oven for 30-35 minutes.

Vegan chocolate cookie dough protein bars

One thing which i feel is missing on the market is good vegan protein bars. Or maybe it is just here inn Sweden. But either the snack/proteinbars are made from fruits and nuts or they are dry as cardboard….. or the good ones are incredibly expensive.

Of course proteinbars are just a fancy candybar the majority of times. But they are a rather good on the go snack.

I do plan to post a nutritional post with focus on proteinbars. As there is a whole bunch of mmarketing when it comes to proteinbars and many aren’t as great as you may think!

So i decided to try make my own. With a base of simple ingredients and foods you may already have at home!!! These were so easy to make and the added sea salt made such a difference!

These work great as a snack or dessert and great to have with you to school or work!

If you have 20 minutes over…. make these.

Variations:

Add some vanilla protein powder to the mix for increased protein.

You can skip the maple syrup and use dates instead.

You can swap peanut butter for tahini or another nut butter.

You can use stevia sweetened chocolate if you want to minimize the sugar content.

Recipe:

makes about 16 squares

240g chickpeas

140g oats

2tbsp peanut butter

2-3 tbsp maple syrup or 2-3 fresh dates

250g chocolate (1/2 melted, 1/2 diced)

Sea salt

Optional, add some protein powder

Also optional, make a caramel sauce and place ontop of the cookie dough base before adding the chocolate

How to:

In a food processor add the oats, chickpeas, maple syrup, pinch of salt and peanut butter. Mix until smooth.

Chop half of the chocolate into pieces. Mx into the “cookie dough”. Place the cookie dough into a baking form and spread out evenly.

Place in the freezer for 20 minutes.

In the mean time melt the chocolate on a waterbath.

Take the cookie dough out of the freezer, spred the melted chocolate on top to make an even coating. Top with some seasalt. Place in the fridge for an hour. Then once set, chop into desired pieces. Eat and enjoy!

Nutrition:

The nutrition will vary based on which ingredients you use as well as what type of chocolate and sweetener you use.

Each square has around 150kcal, 3.5g protein (if you add protein powder the protein amount will increase!). 17.7g fat and 6.9g fat.

These make for a great snack 🙌🙌