Pumpkin Spiced French Toast & VegFest Scotland Recap

Pumpkin Spiced French Toast - The Vegan Cookie Fairy #vegan #breakfast
Pumpkin Spiced French Toast - The Vegan Cookie Fairy #vegan #breakfast
Christmas spirit
I did something very very exciting last weekend: I packed my bags and off I went to Glasgow, to spend all my hard-earned money on vegan cheese and chocolates at VegFest Scotland. 

Actually, I did another very exciting thing: I made this vegan Pumpkin Spiced French Toast for brunch, but more on that later. 
Pumpkin Spiced French Toast - The Vegan Cookie Fairy #vegan #breakfast
We’ve been waiting about a year for VegFest to come to Scotland, and finally the weekend happened. I went up to Glasgow on Sunday 6 (St Nicholas Day! Sampling all the chocolate to honour that tradition, eh), as I sadly couldn’t make it on the Saturday. I came prepared with a wee plan of talks I wanted to attend and stalls I wanted to visit. First up on my list: The Vegan Kind stall. 

You guys know I’m a big fan of this Glasgow-born and based company. Karris has done a fabulous job starting this business from the ground up, with the intention of making vegan brands more accessible to the general public and simultaneously supporting animal charities. I can’t think of a better business model than that. The reason I made their stall my first pit stop is because I knew they were fast selling out of their chocolate-filled Christmas selection box. It was filled (emphasis on was because I’ve nearly eaten the whole thing already) with chocolate bars from Vego, iChoc, Almighty Foods and Sarelle, all quality vegan chocolates that taste like milk chocolate – only £8!
Next I hurried to Patrik Baboumian‘s talk on veganism and weightlifting. Having recently started lifting weights myself, I’m interested in finding out more about the proper plant-based nutrition to help my performance, so I was hoping to get some insights from Germany’s Strongest Man, but mostly I was charmed by his cheerful, endearing personality. He’s just adorable! His story is one of compassion and determination; he went vegan for the animals, and to his surprise found that his new diet was not only helping the world but also his performance. He got me thinking about how plant power can enhance my performance at the gym, and I’m considering buying his book to find out more now. 

The talk ended and I was free to roam and sample. I spent at least twenty minutes by the Almighty Foods stand, sampling the wonderful results of their superfood chocolate alchemy (THAT SPROUTED CHOCOLATE HAZELNUT FUJ, THO)(and the coffee chocolate bar!!) and emptying the contents of my wallet into their till. Tyne Chease was another must-have on my list. I missed these guys at the Edinburgh Vegan Festival in August but this time, I got my wish: a pretty little wheel of 100% organic smokey paprika “cheese”. It’s so moreish, but I have to make it last considering the price! 

I then wandered around, wondering what to spend the meager remains of my budget on. I debated between all the takeaway food stalls but ended up going for an old favourite, Henderson’s of Edinburgh (loyal to the core, what can I say), who served a mean Buddha Box and mince pies. I sipped on my Pink Russian cold-pressed raw drink from Glasgow-based (but hopefully coming soon to Edinburgh!) Juice Warrior, from whom I also bought a tote bag to carry around my purchases. 

I have to say I was disappointed by one thing: there was no recycling bin to throw away my cardboard food box in once I was done with my lunch. Bit of a bummer, SECC.
I concluded the afternoon with Fat Gay Vegan’s talk for bloggers. I can’t say that I learned anything new there (I have been blogging for five years now) but I’d never met him in person, and just kind of wanted to bask in his positive presence. He’s a funny guy, and has some strong opinions that he stands by in a civil, sort of typically British way. Can’t help but like him for that. 

There was so much more to see and do and buy, but I just didn’t have the time. I’m surprised I didn’t get whiplashing from turning my head left and right all day, trying to decide which stall to visit next. From clothing to artisan chocolates to handmade cleaning products to kitchen utensil demos to freshly made food – there was just. so. much.
I’m really excited about next year – hopefully it’ll be even bigger and better! It was definitely worth a trip to Glasgow to see my favourite vegan brands and discover new ones. I was there mostly for the food (I’m not even going to pretend otherwise) but there were also lots of talks and workshops, and extensive list of which you’ll find on the website. It’s best to show up with an idea of what you want to see so you don’t get overwhelmed. Or just turn up and go with the flow. Whatever floats your eco-friendly bamboo-made boat, I guess. 

My final recommendation: though you’ll eat plenty at VegFest, make sure you get in a hearty breakfast like this vegan Pumpkin Spiced French Toast
Pumpkin Spiced French Toast - The Vegan Cookie Fairy #vegan #breakfast

[yumprint-recipe id=’44’] 

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Love and cookies,


Crêpes Mikado – French Crêpes with Vanilla Ice Cream, Whipped Cream & Hot Chocolate Sauce

#Vegan Crêpes Mikado - Vanille Ice Cream Whipped Cream Chocolate Sauce | The Vegan Cookie Fairy
#Vegan Crêpes Mikado - Vanille Ice Cream Whipped Cream Chocolate Sauce | The Vegan Cookie Fairy
#Vegan Crêpes Mikado - Vanille Ice Cream Whipped Cream Chocolate Sauce | The Vegan Cookie Fairy
I was really chuffed with the response that last week’s recipe got. So many of you shared the recipe on social media! I’m pleased to see more women getting into fitness and nourishing their body & soul as one. All I can say is ❤ ❤ ❤

This week, I’m proposing a recipe that nourishes the soul a little more than the body… though I did do an intense Body Balance workout sesh right after I gobbled down a double portion of this breakfast recipe. Clearly it got me through the workout.

When I was little, my mum and dad bought a campervan. It was a massive thing and we packed in the whole family – kids, dogs and all – to go on spontaneous weekend trips and summer holidays to the north of France. The Nord-Pas-de-Calais was one region we visited particularly frequently. As for the rest of our holiday hangouts, I can only say that I was just a wee girl at the time, and didn’t particularly pay attention to or care where we going. All I knew was that we were near the sea, the beach, and great places to eat.
#Vegan Crêpes Mikado - Vanille Ice Cream Whipped Cream Chocolate Sauce | The Vegan Cookie Fairy
It’s funny, the older you get the less you remember complete events; I just have flashes of Dad knee-deep in the sand, digging a fort for us, a statue of Joan of Arc in a tiny village, my sister and I singing silly songs in the campervan until Mum couldn’t stand us anymore, our dog, Mimi, sat between us on the bench seat, and all the crêpes Mikado I ate on those holidays.

Some recipes for crêpes Mikado I’ve seen call for the making of a crème pâtissière, some even for frangipane cream. But the way I remember it, you need 4 simple ingredients: crêpes, vanilla ice cream, whipped cream and hot chocolate sauce. If you couldn’t be bothered with the chilling and whipping of the coconut cream – or just don’t like coconut cream – you can skip it or add an extra scoop of vanilla ice cream.
#Vegan Crêpes Mikado - Vanille Ice Cream Whipped Cream Chocolate Sauce | The Vegan Cookie Fairy

Crêpes Mikado - French Crêpes with Vanilla Ice Cream, Whipped Cream and Hot Chocolate Sauce

  • Servings: serves 1-2
  • Print

For the Crepes:

  • 1/2 cup plain flour
  • 1/2 ripe banana, peeled
  • 1 cup)non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • Vegan butter or coconut oil, to grease the pan

For the Topping:

  • 2 scoops vegan vanilla ice cream
  • 1/4 cup dark chocolate chips
  • 4 tablespoon soy milk
  • 1 13.5-ounce can full-fat coconut milk, chilled overnight in the fridge
  • 1 tablespoon powdered sugar (optional)


  1. In a blender, blend the ingredients for the crêpes, minus the butter/coconut oil, until smooth.
  2. Grease a large, shallow frying pan and place it on moderately high heat. Pour in half of the batter and swirl the pan so the batter covers its whole surface. You can also use a crepe spreader to do this.
  3. Cook the crepe on one side for about 3 minutes. The sides should be easy to lift up with a spatula, and the crepe should move around freely when you gently shake the pan. Flip the crepe with a deft swing of the wrist, or use a spatula if you’re not that confident. Cook on the other side for another couple of minutes.
  4. Place the crepe on a plate when it’s done, and repeat the process with the rest of the batter.
  5. For the toppings, start with the coconut cream, and make this ahead of time. Remove the upper, creamy part of the chilled coconut milk. Discard the watery part underneath. Whip the coconut cream with a little powdered sugar if desired.
  6. Melt the chocolate and 4 tablespoons soy milk in a small saucepan over medium heat. Stir with a wooden spoon to dissolve the chips.
  7. Place one scoop of ice cream over each crepe. Top with a hefty dollop of coconut cream and drizzle over the hot chocolate sauce.

Want more crêpes recipes? It say happens I am a fanatic an expert.

Lemon Sugar Pancakes

Maca, Orange & Almond Crêpes

Pumpkin Spiced Crêpes with Speculoos Dust and Chocolate Sauce


Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,


Vegan Protein Peanut Butter Chocolate Chip Muffins – For Girls Who Lift

#Vegan #Protein Peanut Butter Choc Chips #Muffins | The Vegan Cookie Fairy
#Vegan #Protein Peanut Butter Choc Chips #Muffins | The Vegan Cookie Fairy
I’ve become that person. The one who posts photos on instagram of myself flexing my biceps, a legend underneath reading #girlswholift.

You know how I mentioned that about seven months ago, I went through a really difficult time? Basically, the thing I’d been trying to prevent for the better part of a year and a half happened. The only way I could think of to deal with it was to just keep calm and carry on. Paint on a brave face and smooth over the ruffled areas of my life. But I’d come home in the evening, sit down in my old lady armchair, listen to Adele songs and cry.

I couldn’t stand for my life to be so pathetic.

I needed an immediate distraction. Something I’d never done before. When I couldn’t bear the crying anymore and needed something other than sleeping pills to knock me out at night, I followed one of my best friend’s advice: I started lifting heavy weights “for fun”.

Well, not that heavy at first. My first ever Body Pump class, I walked up to the instructor and admitted I didn’t know a thing about weightlifting. Sure I’d done YouTube workouts at home and I knew about Pilates, but proper weightlifting? Nah uh. All smiles and bouncing ponytail hair, she helped me set up and told me to start with 2.5kg on the bar. Everyone else seemed to be lifting 5kg or more – most guys were lifting around 10kg through the whole class.

The warm up was intense. Then people started adding on weights; I watched them and stuck to my measly 2.5kg. During bicep track I got brave overconfident and took hold of 5kg in each hand – big mistake. My spaghetti arms couldn’t handle it for more than 45 seconds. By the time lunges came around I thought I might pass out, but I couldn’t let the instructor down, and I couldn’t flake out in front of 20-odd people who were red and sweaty in the face, gleaming like polished brass. They were giving it their all. And I was tired of feeling weak.

My legs were so wobbly after that class that I could barely make it up the three flights of stairs to my tenement flat. My entire body was sore for 5 days. But the instructor’s enthusiastic compliments still rang in my head after that class. And on the sixth day, I went back for another beating.
#Vegan #Protein Peanut Butter Choc Chips #Muffins | The Vegan Cookie Fairy
I’ve kept going every week since late July. I didn’t think I’d ever progress from 2.5kg, until I went up to 3.5kg, and found that it hadn’t killed me, just made my bum a bit sorer the next day. I was thrilled when I moved up to 5kg on the bar during squats in late August – I was bloody ecstatic when I realised last week that I could lift 7.5kg. That’s a total of 15kg for over five minutes of non-stop squatting. And with perfect posture too!

I’m that person who flexes in front of the mirror after the gym now, because I never knew I could be this strong. I eat a ton of food, unapologetically, and without hating myself for it, when only four years ago I would have made myself throw up those delicious pancakes I had for breakfast. I wish 18-year-old me could see myself now – I think she’d be surprised, but relieved. To see how far I’ve come, how many bold decisions I made for and by myself, and how I’m 100% OK, even when I’m struggling.

My physical strength is in line with my mental endurance now. I can handle some pretty intense shit, it turns out. Several times this year I reached a point where I cowered in fear and told myself “No way, I can’t”. And yet I did. 

This tasty recipe nourishes every part of me: my body (lots of protein for my growing muscles), my sweet tooth (allllllll the carbs) and my soul (chocolate, forever and for always). Yes, it’s made with white flour, but it also contains natural peanut butter and vegan protein powder. A bit of balance – that’s what keeps  you afloat in life.
#Vegan #Protein Peanut Butter Choc Chips #Muffins | The Vegan Cookie Fairy

Peanut Butter Chocolate Chip Protein Muffins


  • 2 cups all-purpose flour
  • 1 heaping teaspoon baking powder
  • 3 tablespoons unrefined sugar
  • 1 tablespoon protein powder
  • 1 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons smooth peanut butter
  • 1 banana, mashed
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • Just under 1/4 cup chocolate chips
  1. Pre-heat the oven to 180ºC (350ºF) and line a muffin tin.
  2. Pour the non-dairy milk and apple cider vinegar in a large mug and set aside to curdle.
  3. In a large bowl, add the flour, baking powder, sugar, and protein powder, and combine using a fork.
  4. Add the mashed banana, peanut butter, coconut oil, and vanilla extract to the curdled non-dairy milk. Whisk until just combined.
  5. Make a well in the center of the dry ingredients, pour in the wet ingredients and fold.
  6. Add the chocolate chips and stir until just combined; over-mixing will create a tough batter and therefore produce dense, heavy muffins.
  7. Fill the muffin cups to just below the rim, topping with additional chocolate chips.
  8. For regular-sized muffins, bake for 22-23 minutes. For large muffins, 25 minutes. The muffins should be golden on top and a toothpick should come out clean. Remove from oven and cool on a wire rack.

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Love and cookies,


Crispy Vegan Waffles + WIN a Sage Appliances No Mess Waffle Maker!

#Vegan Crispy Waffles w No Mess Waffle Maker
#Vegan Crispy Waffles w No Mess Waffle Maker
There’s one thing I miss, living alone.


I don’t have anyone to cook for except myself, and though I make an effort to cook myself a lavish breakfast at the weekend, it’d be nice to share to make a bigger batch of pancakes once in a while, to carry a big stack to the table and bring out all the toppings available in my cupboards. So when my mum came round a couple of weeks ago to help me do some DIY in the flat, I saw the perfect opportunity to make use of my No-Mess Waffle™ from Sage Appliances.
#Vegan Crispy Waffles w No Mess Waffle Maker
#Vegan Crispy Waffles w No Mess Waffle Maker
Guys, I can’t tell you how much I have missed waffles. I had a waffle maker for a while – I won’t name the brand but it was a truly awful contraption. I always had to use oodles of coconut oil to grease it, and still the waffles stuck. After using just a few times, the timer’s light stopped functioning properly, so I never knew when the waffle iron was actually hot enough. Last time I used it – well over a year ago now – the machine overheated and the batter actually glued it shut. I had to toss it into the bin, the batter still stuck in the waffle maker.

So it had been well over a year since I’d last had waffles. And for a Belgian born and raised – gosh, that was hard. I grew up eating the best, the best waffles in the world. Crisp Brussels waffles, so light and airy, topped with mountains of whipped cream and dusted with snowy powdered sugar. Heaven. We’d get some of those at the fun fair, at a place called Chez Max. I always preferred those to the heavier, sickly sweet Liège waffles with their caramelised edges and balls of sugar inside — although there is a time for those, too.
#Vegan Crispy Waffles w No Mess Waffle Maker
Brunch has been reborn. The lovely people at Sage Appliances offered to solve my waffle conundrum, and though I was highly skeptical — I mean, I’ve had a lot of bad waffle maker experiences, not just that one machine I once had — I have to say I’m now a complete convert.

The No Mess Waffle by Sage Appliances, Heston Blumenthal‘s brainchild. The name alone made me question whether this machine would actually do the trick, but given the battles I’ve fought at breakfast to try and make my waffle dreams come true, I figured I didn’t have anything to lose. As it turns out, I had everything to gain: the first batch I tried came out perfect in just five minutes, the edges crisp and the inside baked to perfection. Hallelujah!

It does what it says on the tin, really: any excess batter that overflows is caught in the moat around the waffle iron itself, so you don’t have any spillage on the countertop and the machine stays clean. I’ve found that it takes very little greasing, if any at all, and that the waffles don’t stick to the iron at all. And if you prefer a softer, fluffier waffle to a crisp, golden one like these in the recipe below, you can easily adjust the settings (they range from 1 to 7, or MAX).

The No Mess Waffle is really easy to use, but I get ya, I’m a lazy bones too, so here’s a handy video showing you how to use it. (Who reads instruction manuals anymore these days?) The machine lights up to tell you when it’s pre-heated, and there’s another light telling you when the waffles are cooked (plus it beeps, so even if you’re a distracted cook, like me, you’ll know when it’s ready. Just in case you went into the other room to catch up on the Great British Bake Off and forgot you were cooking.)

I’ve used my No Mess Waffle plenty of times now and the results are just fantastic every single time. It makes me look forward to the weekend, dreaming up all sorts of toppings for my breakfast of champions.

After our hearty breakfast, Mum and I went off exploring Tantallon Castle in East Lothian. The sun was out, the air was crisp, the wind fresh on our skin. The air tasted like salt and the sea was a shade bluer than the sky itself. I wish every weekend could be like this…

Have I got you hungry for your next weekend brunch? Enter the competition below for your chance to win a brand new No Mess Waffle™ from Sage Appliances!
Tantallon North Berwick
#Vegan Crispy Waffles w No Mess Waffle Maker
Tantallon and Bass Rock North Berwick

Crispy Vegan Waffles (in 15 Minutes)

  • Servings: serves two
  • Print

  1. 150g (1 cup) self-raising flour (or plain flour with 1 tsp baking powder)
  2. 1/2 tsp baking powder
  3. 50g (1/4 cup) brown sugar
  4. 200ml (just over 3/4 cup) soya milk
  5. 1 tsp apple cider vinegar
  6. 2 tsps vanilla extract
  1. Put a little coconut oil onto a sheet of kitchen roll and grease your No Mess Waffle™. Switch on your No Mess Waffle™ on setting 5 to pre-heat. The light will turn green when it is ready to use.
  2. In a cup, add the soya milk and apple cider vinegar. Set aside to curdle.
  3. In a medium-sized mixing bowl, combine the dry ingredients with a fork.
  4. Make a well in the centre and pour in the curdled soya milk, as well as the vanilla extract. Fold in the wet ingredients, mixing until no lumps remain.
  5. Pour half of the batter into the No Mess Waffle Maker and close the lid. A light will turn on and you will hear a beeping sound when the first waffle is ready, approximately five minutes later. Place the waffle onto a plate, and repeat with the rest of the batter (I find there’s no need to grease the iron again).
  6. When you’re done, switch off your machine and let it cool before you give a wipe with a wet cloth.

[gleam url=”https://gleam.io/qlE1c/win-a-no-mess-waffle-from-sage-appliances”%5DWIN a No Mess Waffle from Sage Appliances[/gleam]

What’s your favourite waffle topping? Let me know in the comments below so I know what to try next time!

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,


Disclaimer: This post was sponsored by Sage Appliances and the No-Mess Waffle™. As always, all opinions are my own, and I think the No-Mess Waffle™ is genius.

Breakfast Cheesecake In A Jar

Vegan Breakfast Cheesecake In A Jar
Vegan Breakfast Cheesecake In A Jar
So I kind of have a thing for granola, as you may well know. (Exhibit a, b, c, d.) I even like incorporating it in muffins, and my crumbles end up looking more like fruit compote with granola topping. It was my favourite breakfast as a teenager until I realised that the shop-bought kind was chock-full of sugars, oils and other processed ingredients that have no business being in my body. I stopped buying granola and started having smoothies and porridge in the morning (I was still eating oats, after all, so it wasn’t a big sacrifice) but every once in a while, on a lazy Sunday morning, there’s nothing like making your own granola.

This new café opened down the street. A cheesecake café. Edinburgh’s getting a bit hipster, isn’t it? I don’t mind, except for the fact that I obviously can’t eat any cheesecake there — and of course that’s been making me crave cheesecake lately.

So what’s a girl to do when she’s craving cheesecake and granola in the same week, and she happens to pick up some fresh berries at the farmers’ market?

Make breakfast cheesecake in a jar!
Vegan Breakfast Cheesecake In A Jar
Vegan Breakfast Cheesecake In A Jar
This is such a super simple breakfast to make, and it’s perfect for the summer days ahead when you fancy a change from smoothies or heavier breakfasts like porridge. Pop it in a mason jar and you can easily take it with you to work, as a snack on the road (road trip food, anyone?).

You could use cashews to make the creamy ‘cheesecake’ filling but I opted for tofu as I am trying to include more protein my diet lately. You could also use coconut yogurt or cream instead — it’s a versatile recipe.

This time around I used Oh, Ladycakes’s recipe for clumpy banana and almond butter granola, but I think I’ll try this recipe with my double chocolate banana granola next time for an indulgent twist!
Vegan Breakfast Cheesecake In A Jar


[yumprint-recipe id=’28’] What’s your favourite cheesecake flavour? How would you personalise this recipe?

Vegan Breakfast Cheesecake In A Jar

Just a reminder that my ebook is now out in GERMAN! Die Vegan Cookie Fairy Dekadentes Eis für Jedermann auf Vegane Art is now available on Amazon.de. Perfect for the hot summer days ahead!

Die Vegan Cookie Fairy

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,


Peanut Butter Chocolate Marble Cake

#Vegan Peanut Butter Chocolate Marble Cake
Guys, I think I need a marble cake intervention.

This is the third marble cake recipe available on my blog – I started with the bog standard, but utterly heavenly vanilla and chocolate combo, then I made a GF chai flavoured one, and now there’s peanut butter too. WHERE WILL IT END?!
#Vegan Peanut Butter Chocolate Marble Cake
#Vegan Peanut Butter Chocolate Marble Cake
I think – and I hope I’m not jinxing it by saying it out loud writing it down – that this could be my chocolate recipe. I’ve spoken before about how women in my family seem to have a signature chocolate recipe – gran has her chocolate mousse, mum has her chocolate cake. I’m constantly experimenting, so I didn’t really know what my chocolate recipe was. Until recently, when someone asked me what my best recipe was. I had to think for a while before I thought of my marbré. And you know, I think it kind of suits me.

Two flavours melded together, opposite colours intertwining to make something sweet and good for your soul. A French name to remind me of my roots, but adaptable flavours for the girl who moved a thousand kilometers from the village she grew up in. A dash of nostalgia, a pinch of new discoveries.  Betwixt and between, and all that.

It’s also a cake perfect for sharing with your friends, it’s easy to take to work thanks to its plain loaf size, and tastes wonderful with a cup of tea or coffee. You can make it as sweet or as plain as you like to have it as a treat or for breakfast – because goodness knows some days, I need cake for breakfast.
#Vegan Peanut Butter Chocolate Marble Cake
#Vegan Peanut Butter Chocolate Marble Cake
Pssst – my vegan ice cream book is now available in German! Wie aufregend! 🙂 Click here to purchase “Dekadentes Eis für Jedermann auf Veganische Art”, and if you do, please leave me a review!
Die Vegan Cookie Fairy german ebook

Peanut Butter Chocolate Marble Cake

  • Servings: makes 1 loaf, serves 12-14 slices
  • Print

  1. 250g (1 + 2/3 cups) plain flour
  2. 1 tsp baking powder
  3. 150g (2/3 cup) sugar (brown or white, doesn’t matter)
  4. A pinch of salt
  5. 1 tsp vanilla extract
  6. 200ml (3/4 cup + 2 tbsp) coconut oil, melted
  7. 250ml (1 cup) soya milk
  8. 2 tbsp cocoa powder
  9. 2 tbsp natural crunchy peanut butter*
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line a standard loaf tin with baking parchment.
  2. In a large mixing bowl, combine the first 4 ingredients.
  3. If you haven’t melted the coconut oil yet, do so now (either in the microwave oven for about half a minute or in a double-broiler). Whisk the oil, milk and vanilla extract together in a bowl or cup, then fold into the dry ingredients.
  4. Pour half of the batter into a separate bowl. In one bowl, fold in the 2 tbsp of cocoa powder; in the other, mix in the peanut butter.
  5. Now pour half of the peanut butter batter at the bottom of the lined tin. Spread out with a spatula, then do the same with the chocolate batter. Repeat with the remainder of the PB batter, and finish with the rest of the chocolate batter.
  6. Bake in the oven for 50-60 minutes. Insert a skewer; if it comes out clean, the cake is ready.
  7. Leave on a wire rack to cool COMPLETELY before removing from the tin and slicing.
  1. *My favourite peanut butter is made by Meridian Foods. I find it’s runny enough to easily mix into the batter, and because it’s natural the full flavour of the peanuts comes through — much better than any cheap peanut butter full of oil and sugar.
  2. If you like your cakes extra peanut buttery, add up to 3 tbsp peanut butter.

Do you have a signature recipe? Comment below what it is and what it means to you, I’m curious to know!

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,


Orange Nice Cream with Choc Shot Orange Spice Drizzle

Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
Firstly, let me say a huge thank to everyone who sent me sweet messages of heartfelt concern and support. I read every single one and it made me feel like a million bucks. You’re all wonderful ❤

And secondly, as a nice wee segway, I can’t think of a better reward for all you caring foodies than to give you the recipe for the ultimate instant satisfaction meal. I say meal because this recipe works great as breakfast, lunch, dessert, even dinner if you want.

3 ingredients + 5 minutes = instant happiness. 

Plus it’s vegan and almost entirely raw!

I know I’m late to the nice cream train — and for those of you even further behind, that’s ‘banana’ + ‘ice cream’ = ‘nice cream’ — but hey, it’s as delicious now as it was a year ago so I figured it worth sharing anyway.
Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
And now, a word from our sponsor… insert jingle

You all know I’m a fan of Choc Shot, produced by the award-winning Sweet Freedom. From the first moment I tried their liquid chocolate, I was hooked. Now the lovely people at Sweet Freedom have come up with two new flavours that are blowing my mind (we’re talking me just opening up my gob and eating the stuff straight out of the bottle) (help, I need an intervention!) because they are so good, and so addictive.

Choc Shot Orange Spice and Coconut are the two new flavours making it way too easy for me to include chocolate in pretty much every meal I make. I drizzle it onto porridge, pancakes, toast, nice cream, espresso ice cream, or blend it into my smoothies for a chocolatey start to the day. And it’s healthy, too: the ingredients are simply natural fruit extracts, cocoa powder, rapeseed oil, water and natural flavours. That’s it!

It’s also great to drizzle into milkshakes to jazz ’em up a little. Watch out for my Coconut & Choc Shot Drizzle Milkshake recipe in next month’s The Vegan Kind subscription box!

Choc Shot Orange Spice and Coconut are now available in the UK in Holland & Barrett. They also make delicious sweeteners,, and what I love most about them is that they are made only from natural plant extracts, so it’s suitable for low GI diets.
Vegan Choc Shot Orange Chocolate Nice Cream
Coconut Stracciatella Shake

Orange Nice Cream with Choc Shot Orange Spice Drizzle

  1. 3 small-medium bananas, chopped and frozen
  2. 250ml (1 cup) orange juice
  3. Choc Shot Orange Spice
  1. Blend the frozen banana and orange juice in a high speed blender, or food processor, until smooth. It might help your blender if you add in the pieces of frozen banana a little at a time, especially if you don’t have a high-speed machine.
  2. Pour the ‘ice cream’ into a large bowl and drizzle with as much Choc Shot Orange & Cardamom as you like!
  3. Enjoy straight away.

Have you tried Choc Shot yet? What do you think of it?

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Love and cookies,



Disclaimer: this is sponsored by Choc Shot Orange Spice and Coconut, but, as always, all opinions are my own and I think Choc Shot is fabulous.