Tag: chocolate cake

Chocolate Hazelnut Muffins [vegan & gluten-free]

vegan chocolate muffins

These Chocolate Hazelnut Muffins are not only are vegan but they are gluten-free too, so you’ll be able to cover all your food label bases with these bad boys! I know Easter has come and gone, but I’m not quite ready to say goodbye to chocolate inspired food just yet.

Before I became vegan I couldn’t imagine my life without Cadbury’s Dairy Milk, yes that was the extent of my chocolate range, maybe Galaxy too! I thought dark chocolate was gross and there was no way I could eat it! Fast-forward four years, and I’m a dark chocolate convert. 80% is my jam, my boyfriend bought be a 100% easter egg, I’m not quite there yet….but give me another four years and maybe…! Around Christmas time last year, I accidentally ate some Green and Black’s milk chocolate – turns out it no longer tastes good to me. It was so creamy and sweet that it hardly tasted of chocolate anymore. My tastebuds have been completely transformed.

Now these Chocolate Hazelnut Muffins are definitely for serious chocolate lovers who like their chocolate seriously dark and powered by cocoa! Definitely one for the grown-up palette!

vegan chocolate hazelnut muffins

chocolate vegan and gluten-free muffins vegan and gluten-free chocolate hazelnut muffins

Chocolate Hazelnut Muffins [vegan and gluten-free]
Makes 12

250g buckwheat flour
50g cocoa
125g caster sugar
1 tspn xanthum gum
1 tspn baking powder
1/2 tspn bicarbonate of soda
200ml plantbased milk (I used coconut)
100ml vegetable oil
200ml plantbased yoghurt (I used soya)
1 tspn vanilla extract
50g dark dairy-free chocolate
50g hazelnuts

For the icing:
80g icing sugar
1 tbsp boiling water

  • Pre-heat your oven to 180C and line a muffin tin with paper muffin cases.
  • In a large mixing bowl, add the flour, cocoa, sugar, xanthum gum, baking powder and bicarb.  Stir until thoroughly mixed together.
  • Add the milk, oil, yoghurt and vanilla, and gently stir until smooth.
  • Chop the chocolate and hazelnuts into chunks and stir through.
  • Dollop the mixture into the 12 paper cases.
  • Place in the oven and bake for 15-20 minutes, until a skewer comes out clean when inserted.
  • Leave to cool on a wire rack.
  • Once thoroughly cooled, add the icing sugar and water into a mixing bowl and stir until smooth, using a piping bag or spoon, drizzle over the muffins.

Enjoy

Veronica x

Vegan Chocolate Beetroot Cake

I love beetroot! Whether it’s roasted, shredded up raw in a salad or squished up in a burger, it’s blimmin’ delicious AND it’s in season for most of the year! Win, win, win you might say? Well not always…

beetroot-varieties

If we take asparagus as a contrasting example, it’s in season for such a short amount of time that it’s like, quick, quick cook something delicious before the season is over! But with beetroot, it’s just there month after month and it’s like, more beetroot but I already had it fives ways last week, what can I do with it now?

Well I have the answer, chocolate beetroot cake!!!

vegan-beetroot-cake

 

chocolate-and-beetroot-cake

This isn’t as super healthy as some of our recent recipes but it’s not too far off so lets not worry about it too much : )

Vegan Chocolate Beetroot Cake

2 Medium sized beetroots, peeled and finely grated
115 g Spelt flour
70 g Brown rice flour
50 g Coconut palm sugar
3 tbsp Cacao powder (or 5 tbsp cocoa powder)
2 tsp Baking powder
Pinch of salt
60 ml Maple syrup
50 g Dark chocolate (80% or more)
150 ml Rapeseed oil
50 ml Non-dairy milk

For the topping:

50 g Dark chocolate (80% or more)
3-5 tbsp water
50 g Pistachios

  • Over a low heat, melt the chocolate and maple syrup in a saucepan.
  • Once melted, remove from the heat and leave to cool slightly whilst you measure all the dry ingredients into a separate mixing bowl.
  • Stir in the oil and almond milk into the melted chocolate before adding the grated beetroot.
  • Mix well before stirring in the dry ingredients.
  • Pour the mixture into a well greased 18cm cake tin and bake in a preheated oven at 180C for 25 minutes of until a skewer inserted into the middle of the cake comes out clean.
  • Turn out the cake onto a wire rack and leave to cool.
  • Over a low heat, melt the chocolate. Slowly add in a tablespoon of water at a time, stirring continuously. Keep stirring and adding a little more water until you get a nice smooth consistency that has a lighter colour, resembling milk chocolate.
  • Pour the chocolate over the cake and spread evenly.
  • Roughly chop the pistachios and sprinkle over the cake.

Amy x