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!
Chocolate Hazelnut Muffins [vegan and gluten-free]
250g buckwheat flour
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
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.
Hands up, who would put lemon drizzle cake up there as their all time favourite cake!? Yep, me too! I would say it’s a definite crowd pleaser, and you’ll have people scraping around for the last cake crumb when you make this.
I made this for my Mum’s birthday a couple of week’s ago, it went down a storm! Mother’s Day is on the horizon (in the UK) and if you’re looking for a cake to treat your frickin’ awesome Mum, then this’ll do the job nicely!
I’ve used maple syrup, but feel free to use normal caster sugar if you’re not worried about that, and you could totally sub the spelt flour for all self-raising. The poppy seeds give it an additional flavour and crunch, but leave them out if you want.
Vegan Lemon and Blueberry Drizzle Cake
175g spelt flour
100g self-raising flour
1 tspn baking powder
Zest of two lemons
1 tbsp poppy seeds (optional)
100ml vegetable oil
80ml maple syrup
Juice of two lemons
For the drizzle and icing:
1 tbsp maple syrup
Juice of 2 lemons
80g icing sugar
- Grease and line a medium sized loaf tin. Pre-heat the oven to 180C.
- In a large mixing bowl, add the flours, baking powder, lemon zest, baking powder, poppy seeds (if using) and stir together.
- Add the vegetable oil, water and maple syrup into the dry ingredients, and mix throughly, add the lemon juice and blueberries and stir through.
- Pour the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer comes out clean.
- Mix together the juice of one lemon and a tablespoon of maple syrup. Using a skewer or a fork, pierce some holes in the cake and pour it over the top of the cake. Leave to cool in the tin.
- In a bowl, sieve the icing sugar and mix together with the lemon juice until smooth, drizzle over the cake once it has cooled.
- Keep stored in an air tight tin.
Is it me or is Christmas getting earlier each year? Don’t get me wrong, I LOVE Christmas, but just not in November. I’m about to contradict myself majorly because this loaf cake is PERFECT for Christmas, and technically we’re not quite in December territory yet…my bad!
I’m not a massive fan of dense fruit cakes, although I’ve got a great Christmas cake recipe if that’s what you’re looking for, but I think this is perfect if you’re looking for a lighter alternative! This recipe is pretty low in sugar, just using dates, a little maple syrup and a tad of caster sugar for your orange drizzle. That’s right, it’s got an orange drizzle running through it to make it super (apologies for using this word) moist!
Cranberry and Orange Loaf
100g rice flour
100g buckwheat flour
50g spelt flour
150g fresh cranberries
Zest of two oranges
1 tsp xantham gum
1 tsp baking powder
125ml vegetable oil
300ml oat milk
2 tbsp maple syrup
50g caster sugar
Juice of two oranges
- Grease a 2lb loaf tin with margarine or oil
- Pre-heat the oven to 180C
- In a large mixing bowl, add the flours along with the xantham gum and baking powder
- Add the fresh cranberries and coat in the flour, along with the zest of the oranges
- Finely chop the dates and stir through. Gradually add the vegetable oil, oat milk and maple syrup and mix thoroughly until everything is mixed together
- Pour the mixture into the loaf tin and spread evenly
- Bake in the oven for 30 minutes, until a skewer comes out clean
- Pierce with a skewer all over
- In a bowl mix the caster sugar with the juice of the oranges, pour over the cake and leave to cool in the tin
- Once cooled, store in an air tight container
Well we’re currently basking in the glory of being crowned the winners of Peta’s Great Vegan Bake-Off, which is all very exciting, and slightly overwhelming. Thank you to everyone that voted for us – we’re proper chuffed.
We couldn’t think of a better way to celebrate than with another seasonal cakey, tasty treat! Soft fruits can be a bit of a pain, because no sooner have you bought them, they’re going off. So why not put your slightly squishy plums to good use with these spiced plum muffins, which are ideal for an 11 o’clock snack or make a tasty pud (especially while still warm from the oven). They’re also super easy.
Spiced Plum Muffins
150g Spelt flour
150g Ground almonds
2 tsps Ground ginger
1 tsp Baking powder
1 tsp Bicarbonate of soda
50g Agave syrup
115g Vegetable oil
250ml Soya yoghurt (preferably organic)
150g Plums (stoned and chopped into small pieces)
A sprinkle of toasted chopped almonds
- Pre-heat the oven to 180C. In a mixing bowl, add the flour, ground almonds, ginger, baking powder, bicarbonate of soda and xylitol and stir through.
- Add the agave syrup, vegetable oil and soya yoghurt and mix – but not to thoroughly because you don’t want to overwork the mixture. Stir through the chopped plums.
- In a muffin tray, place 12 muffin cases and spoon the mixture to evenly fill the cases.
- Bake in the oven for 20-25 minutes until cooked through. Pop a skewer through one of the muffins and if it comes out clean, they’re cooked.
We really are grateful to everyone who voted for us and we absolutely LOVE seeing you make our recipes.
I hope you enjoy these tasty muffins – do share your pictures with us on all the social medias!
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…
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!!!
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.
When you eat the seasons you can’t help but rejoice when you reach that time of year when there is food a plenty. Late summer is such an amazing time for food, there are an abundance of vegetables around and at last there’s plenty of fruit to be found. And I don’t mean in the supermarket!
Wander outside and keep your eyes peeled in hedgerows and parks. There’s berries galore to be found and this year there is a bountiful crop of sloes to be found! The hot start to summer followed by a whole load of rain has left the blackthorn bushes dripping with sloes. You’ve endured the rain so you may as well enjoy its fruits.
I know that sloes are synonymous with gin but I have a love for spelt cake right now and I think a little sloe compote makes the perfect accompaniment.
The cake is made with spelt flour, ground almonds, coconut oil and a little xylitol sugar. I won’t pretend its like a Victoria sponge, because its not. But what it is, is healthy, tasty and filling. The high sugar content in ordinary cakes combined with lots of fat and innutritious white flour will give you a sweet fix but won’t leave you satisfied. There’s just nothing in there to nourish you and make you feel full so you keep on wanting more. This spelt cake however will leave you feeling great. Spelt is a whole-food unlike wheat which means it retains all its nutrients which can be easily absorbed by your body due to its high water solubility. See, you really can have your cake and eat it.
I will let you in on a secret, I was actually going for a slightly marbled cake, using the sloe compote but I didn’t quite put enough in. To get a more marbled effect don’t over stir the compote into the cake batter but also be careful not to add too much as your cake might not come out in one piece.
Sloe spelt cake
125g spelt flour
100g ground almonds
75g xylitol sugar
2 tsp baking powder
1/4 tsp salt
200ml almond milk
80g coconut oil
1/2 tsp almond essence
For the compote:
150g sloe berries
2 tbsp xylitol sugar
- Start off by greasing a 8″ cake tin and lining the base with baking paper. Pre-heat your oven to 180C.
- If you’re coconut oil is solid, place it in an ovenproof dish for a few minutes when preheating your oven to melt it.
- Weigh out all the dry ingredients in a large mixing bowl, stir through and set aside.
- Wash the sloes and remove any stalks. Place them into a saucepan and just cover them with water, bring them to the boil then simmer on a low heat.
- Once they start to break up, drain off the water and rub the fruit through a sieve into a clean pan.
- Return to the heat and add 1tbsp of xylitol sugar and stir until dissolved then remove from the heat.
- Return to your cake mixture and stir in the almond milk and coconut oil.
- Promptly pour half the mixture into the cake tin as the batter will quickly start to thicken.
- Spoon in a few tablespoons of the compote, lightly swirl into the batter before pouring the remaining batter on top.
- Be careful, unlike me, not to let the compote go to the edge of your cake as you will end up with blackened edges to your cake, like I did.
- Bake at 180C for 40 -45 mins until a knife pushed into the cake comes out clean.
- Carefully turn the cake out onto a wire rack and cool.
- Serve with the remaining compote.
Happy foraging. Happy caking.
Summer has to be my favourite time of the year. I mean I’m a big fan of all the seasons really, but there is something about these long light evenings, walking around with bare feet and there being no need to worry about how many layers you need to wear to stay warm….just what to wear when it pours with rain (ah British summers!) I’ve been on the road this week with work and eating away from home as a vegan, and as sugar free as possible is hard! I couldn’t wait to get home for some home cooking and some naturally sweet treats that keep my tummy feeling good.
I’ve been taking some of these and this to work but wanted to come up with something slightly different. We are currently in the midst of courgette season, if you are experiencing a courgette glut (the courgette plant – a plant that keeps on giving) then you will no doubt become a little tiresome of thinking up different ways to cook them!
So a naturally sweet treat that uses up some of those courgettes and it is super easy too……
Spelt Courgette Loaf
350g grated courgette
2 tbsp flax seed egg(add 3 tbsp of water)
80g chopped dates
2 tbsp coconut oil
1 tspn vanilla extract
300g spelt flour
2 tspn cinnamon
1 tspn ground ginger
1/2 tspn mixed spice
1 tspn baking powder
1/2 tspn bicarbonate powder
80g chopped walnuts
1) Pre-heat the oven to 180C.
2) Mash the banana and in a large bowl add the flax seed egg, dates, vanilla extract, courgette and coconut oil and mix together to form a big slop.
3) In another bowl combine all the dry ingredients, flour, spices, bicarb and baking powder, walnuts and sultanas, when mixed together add to the wet ingredients.
4) Throughly mix together.
5) Line a loaf tin or grease lightly with oil. Spoon the mixture in a spread evenly.
6) Bake for 40 minutes or until a skewer comes out clean.
This cake taste lovely when it is still warm or pop it in some tupperware and it will make a perfect eleven o’clock snack at work!
Enjoy cake time!
I’ve been doing a fair bit of reading around healthier eating these days. This has been partly due to Veronica’s anti-candida diet but also our Mum’s modified diet to help with her osteoporosis. So whilst this recipe is not a direct manifestation of either of those diets, it is never the less inspired by thoughts of trying to steer clear of processed foods. And by processed I don’t just mean turkey jetters, I mean things like sugar (gasp) and margarine (gasp, gasp!).
In true Wrapped in Newspaper style, a quest to move away from processed foods will not mean going without cake! Being vegan won’t stop us and nor will anything else!
So behold a, bordering on, healthy cake! Packed with fruit and veg and iced with nuts, you can feel pretty happy with yourself for having a second slice of this one!
Date & Carrot Cake with Cashew Icing
280g wholewheat flour
200g chopped dates
50g grated carrot
50g chopped walnuts
100ml orange juice
1 tbsp + 2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp mixed spice
For the icing:
75g cashew nuts (soaked in cold water for a few hours or overnight)
100ml almond milk
100ml melted coconut oil
3 tbsp lemon juice
2 tbsp agave syrup
1 tbsp vanilla extract
- In a saucepan, combine the water, dates, raisins and spices and gently bring to the boil, then simmer for 5 minutes.
- Remove the pan from the heat, stir in the grated carrot and leave the mixture to cool.
- Once cooled, stir in the walnuts and orange juice.
- In a mixing bowl combine the flour, baking powder, bicarbonate of soda and salt.
- Pour the fruit mixture into the flour and stir until combined.
- Bake at 180C for 30-40 minutes in a lightly oiled 8″ cake tin, until a knife inserted into the cakes centre comes out clean.
- Remove from the cake tin and leave to cool on a wire rack.
Whilst the cake is cooling, prepare the cashew nut icing.
- Drain the cashews and place into a blender with the almond milk, lemon juice, agave syrup and vanilla extract.
- Blend to a smooth, creamy consistency.
- With the blender still running, slowly pour in the coconut oil until combined.
- Pour into a bowl and place in the fridge to set to a thicker consistency.
- Once the icing has thickened and the cake cooled, spread the icing over the cake and top with chopped walnuts.