Mocha Brownies

Mocha Brownies
Mocha Brownies
Mocha Brownies

This post was meant to go live last night but unfortunately I became quite suddenly ill, so I’ve spent the last 20 odd hours just lying in my pyjamas, drinking cough syrup and feeling generally quite awful. That’s probably the universe giving me a sign that I need to calm down a bit and try to juggle fewer things on a daily basis but… what can I say, stuff has to get done.

Another thing that slowed me down getting these uploaded was that I had planned on photographing these a few days ago but had to leave the house quite suddenly, so I left the brownies on the dining table, covered in a cloth, thinking I’d just photograph them when I got home. But when I came back from my errand, the brownies looked oddly flat… the cat had apparently thought I’d left him a nice plump cushion to sit on! I wish I could say it’s the first time he’s done that but not, Mali often seems to think food is just an edible cushion for him. #crazycat

Mocha Brownies
Mocha Brownies

But onto the brownies: I can’t believe it’s taken me this long to make mocha brownies, since I rarely drink coffee but when I do I usually go for a mocha. I’m a total chocoholic, but adding just a dash of espresso gives the chocolate a heightened quality – not like a normal latte, with more depth than a regular hot chocolate. That’s what these brownies are: proper chocolate brownies but with that va-va-voom that will just make people swoon!

I’m not personally a fan of fudgy brownies – if I wanted fudge, I’d have made fudge! But obviously brownies shouldn’t taste like a sponge; these are more on the cakey side, but far from a traditional chocolate cake. These mocha brownies are moist, uber-chocolatey, soft and, get this – they’re actually pretty light. I’m the type of person who can’t resist having a few pieces at once, but these brownies don’t feel sickeningly heavy, which is something that usually puts me off as it doesn’t make the food enjoyable.
Mocha Brownies

Mocha Brownies

  • Servings: makes 20 brownies
  • Print

Wet ingredients:
  1. 200g (3/4 cup + 1 tbsp) vegan butter or spread
  2. 150g (1 cup) brown sugar
  3. 2 tsp coffee granules mixed with 60ml (1/4 cup) hot water
  4. 75ml (1/3 cup) almond milk
  5. 1 tsp vanilla extract
Dry ingredients:
  1. 100g (1 cup) ground almonds
  2. 150g (1 cup) spelt flour
  3. 1 tsp baking powder
  4. 40g (1/4 cup) cocoa powder
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line a rectangular baking tin (21x28cm/8.5×11 inches) with parchment paper.
  2. Place all the dry ingredients in a bowl, then set aside for now.
  3. In a large bowl, cream the butter and sugar together; you can do this by vigorously whisking by hand or with an electric whisk. Add the hot coffee, almond milk and vanilla extract. It will all look a bit messy, but once you fold in the dry ingredients it all comes together.
  4. Add the dry ingredients to the wet and gently fold them in. The batter should be thick but still fairly liquid.
  5. Pour into the lined cake tin and bake for about 40 minutes. Cool on a wire rack before slicing into 20 pieces.

What’s your type of brownie  – fudgy or cakey?

Like what you read here? Let’s keep in touch! Sign up for email updates in the sidebar and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,


Gluten-free Chocolate Chai Marbled Cake

Chocolate Chai Marbled Cake GF
So I guess I’m still not off that chai kick, huh? If you’re a chai devotee like me, check out my Chai Gingerbread Stars with Coconut Glaze, and Chai Tiramisini. Intervention, you say? No, please, I’m enjoying myself so much!
Chocolate Chai Marbled Cake GF 6
But seriously. I have had a lot of requests for more gluten-free baked goods lately so I decided to face my fears and attempt gluten-free baking. It’s an area of vegan baking that makes me really nervous because so far I’ve not had a lot of success with GF baking. Crumbling cakes, dry loaves, sunken cakes, bland baked goods — you name it, I’ve had it.

Chocolate Chai Marbled Cake GF
Some months ago I purchased the book Decadent Gluten-Free Vegan Baking by the lovely Cara Reed of Fork & Beans, though I only recently had the chance to start reading it and trying the recipes in there. I’d made a couple of batches of her ‘Grandma’s Chocolate Chip Cookie’ with the intention of giving them to my new neighbours as a welcome and introduction gift, but truth be told, the cookies never reached the neighbours. ahem

Chocolate Chai Marbled Cake GF
I’d been planning to chai-ify my marbled cake recipe for ages, but figured it’d be the perfect opportunity to try it gluten-free. I wasn’t expecting anything much when I popped the tin in the oven… but miraculously, it turned alright!

A few notes: I used a ready-mixed gluten-free flour (Dove’s Farm Mill), which worked really well for me. Gluten-free batter doesn’t act like normal batter, though, so you should expect this one to be somewhat less flexible and liquid — not quite as “pourable”, I mean. So when you “pour” the batter into the cake tin, you will have to spread it out with a spatula to make sure it reaches all corners and sides of the tin. The cake is also slightly drier than my regular marbled cake recipe, which I actually don’t mind as I can spread a little almond butter on top without the slice crumbling on my plate. If you don’t like the texture to be quite so dry, just bake 5 minutes less.
Chocolate Chai Marbled Cake GF

Gluten-Free Chocolate Chai Marbled Cake

Notes: make sure the soya milk is at room temperature, otherwise it will harden the coconut oil when they come into contact. (Coconut oil is only liquid at room temp or when warmed.)

250g (1 + 2/3 cup) plain flour
1 tsp baking powder
200g (2 cups) of sugar, or less (see note)
250g (1 cup) coconut oil, melted
175ml (3/4 cup) soya milk
1 tsp vanilla paste
2 tbsp cocoa powder
2 tbsp ground flaxseed + 5 tbsp water
1 + 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground mace
1/2 tsp ground nutmeg
1/2 tsp ground cloves

1. Pre-heat the oven to 180ºC (350ºF/gas mark 4) and line or grease a loaf tin.

2. In a small bowl combine the ground flaxseed and water. Set aside.

3. Sift the flour and baking powder into a large mixing bowl. Make a well in the centre and pour in the sugar, coconut oil, vanilla paste, soya milk and flaxseed mixture. Fold the wet ingredients into the dry.

4. Pour half of the batter into another bowl. Fold in the cocoa powder and spices.

5. Pour half of the vanilla batter into the loaf tin, spreading it out evenly with a spatula. Pour half of the chocolate chai batter, smoothing it out over the vanilla batter as best as you can. Repeat with the remainder of the vanilla and chocolate chai batters.

6. Bake for 55-60 minutes, at which point the top should crack open like the top of a volcano and a skewer should come out clean. Cool on a wire rack before slicing.

Any more gluten-free recipe requests? Let me know in the comments below! 🙂

Love and cookies,


FindingVegan Holiday Link Round-Up!

Another round-up! This one is even bigger and better, and features dozens of the best FindingVegan bloggers on the web. From cookies to gingerbread houses, mouthwatering main means and edible gifts, there’s bound to be something in here for you to enjoy with your family this holiday season.

Vegan Link Round-up!
There are some amazing vegan recipes, books, features and more out there on the internet, but it can be challenging to track down great content sometimes! That is where comes in. FV features recipes and more from the best vegan-friendly bloggers on the web! And this year, we FV asked some of its contributors to share their best content in a MEGA-amazing vegan round-up! Check out all that is going on in the vegan community!..

1. Kathy Patalsky, of HealthyHappyLife and founder on Finding Vegan is sharing:
* 12 Days of Vegan Christmas Giveaway + YouTube Series – $2700 grand prize!
* Kathy’s cookbook to kickstart a healthy New Year: 365 Vegan Smoothies
* Triple Chocolate Pumpkin Cake

*photo credit: Kathy Patalsky

2. Rachael Renee of RawHighLife is sharing:
* Amazing raw vegan cinnamon rolls PERFECT for holiday brunch!
* Easy fruit and veggie recipes in her ebook
* The RAW High Life Facebook page

*photo credit: RawHighLife

3. June Burns of Philosophy and Cake is sharing:
* Chocolate Macarons recipe, gluten free + vegan
* Momofuku-Inspired Carrot Layer Cake
* Salty-sweet pecan pie bars with bourbon!

3. Kelly of ThePrettyBee is sharing:
* Vegan Holiday Treats
* Gluten Free Gifts in Jars

*photo credit: Kelly, the pretty bee

4. Aimee of TheVegLife is sharing:
* Her eBook of vegan Christmas Cookies. 25 exclusive cookie recipes for 2014, and more, 50 recipes in total!
* Cranberry Orange Muffins

5. Natalie Thomas of feasting on fruit is sharing:
* Chocolate Peppermint Cookiewiches
* Gingerbread Snack Cakes
* Caramel Hot Chocolate the Fruity Way

*photo credit: Natalie, feasting on fruit

6. Carolyn Murphy of PeaceMeal is sharing:
* Mulled Wine
* Salted Toffee Peanut Butter & Caramel Macchiato Cheesecake Cups
* Garlic and Sun Dried Tomato Cheese Ball

7. Lisa from Healthy Nibbles & Bits is sharing:
* Peppermint Bark Popcorn with Toasted Coconut
* Butternut Squash, Hummus & Guacamole Dip

8. Trinity of Trinity’s Kitchen is sharing:
* Festive Seed Roast Loaf (gluten-free, vegan and super healthy)
* Christmas Fruit n’ Nut Truffles

*photo credit: Trinity’s Kitchen

9. Ginny from Vegan in the Freezer is sharing:
* Delicious Party Food – Spicy Tortilla Rollups
* Homemade Kahlua sounds like a holiday in itself
* Spiced Rum Balls – no kidding!

*photo credit: Ginny, vegan in the freezer

10. Tia from Tia’s Kitchen is sharing:
* vegan hot chocolate
* vegan eggnog

11. Danielle Levy of DanielleLevyNutrition is sharing:
* Asian inspired Yuba Roast Chestnut Stuffing
* Classic comfort food: Walnut Crusted Tofu with braised chard and butternut squash

photo credit: Danielle Levy

12. Vanessa of Becomingness is sharing:
* Caramel Macadamia Chocolate Cups
* BecomingSweet!
* 15 Best Raw Desserts

13. Aurora of TheIndieBroccoli is sharing:
* Christmas Loaf with Lentils and Quinoa
* Rutabaga Fries with vegan lemon basil mayo
* Carrot Juice with Turmeric and Ginger

*photo credit: Aurora, the indie broccoli

14. Bianca of Elephantastic Vegan is sharing:
* Festive Holiday Recipe – Pink Beet Cupcakes
* Her website and facebook page!

15. Cate from A Traveling Cook is sharing:
* Vegan Christmas Pudding

16. Clemence of The Vegan Cookie Fairy is sharing:
*Her ebook of Vegan Christmas recipes, The Vegan Cookie Fairy’s Christmas Recipes
the vegan cookie fairy's christmas recipes
* Her ebook of Vegan Chocolate recipes, The Vegan Cookie Fairy’s Little Book of Chocolate
the vegan cookie fairy chocolate ebook
* Gingerbread Pumpkin Cheesecake Squares with Chocolate Drizzle

photo credit: The Vegan Cookie Fairy

17. Jennifer of VeggieInspiredJourney is sharing:
* Vegan Dilled Ceviche
* Chocolate Peppermint Crunch Bars
* Maple Cinnamon Cranberry Pear Sauce

18. Dana of VanishingVeggie is sharing:
* Her website
* Her Facebook page
* A bright, citrus salad, perfect for any gathering

19. Sophia from VeggiesDontBite is sharing:
* Layered Pumpkin Caramel Pie in a Mason Jar: one of my most favorite desserts for this season!
* Frothy Pistachio Milk Hot Chocolate: Cozy up this winter with this indulgent treat.
* The new Veggies Don’t Bite Overnight Oats Jar: Breakfast just went from easy to easier. A healthy, quick and delicious way to start your day!

*photo credit: Sophia, veggies don’t bite

20. Christina of TheBeautifulBalance is sharing:
* Soft and Chewy Ginger Molasses Cookies
* Maple Apple Scones
* Pear & Raspberry Frangipane Tart

21. Stacey of SouthernVeganKitchen is sharing:
* Lumberjack Date Cake
* Peanut Butter Chocolate Dream Pie

22. Shannon of The Glowing Fridge is sharing:
* Candy Cane and Marshmallow Peppermint Fudge
* The Glow Effect Guide
* A Holiday Gift Guide for Her

23. Jessica of TwoGreenPeas Website is sharing:
* Chocolate Candy Cane Pretzel Bark
* Vegan Gingerbread Houses: Recipe & How-To
* Starry Night Cinnamon Okra Masala

*photo credit: Jessica, TwoGreenPeas

24. Majda of BreadOlives is sharing:
* Walnut Date Truffles

*photo credit: Majda, BreadOlives

25. Vicky of MayIHaveThatRecipe is sharing:
* Eggnog Sticky Toffee Pudding
* Vegan Tiramisu
* Roasted Veggie Tofu Pot Pies

*photo credit: Vicky, MayIhaveThatRecipe

26. Dora of Dora’s Table is sharing:

* This is a recipe for Garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

*photo credit: Dora’s Table

27. Kelly of Trial and Eater is sharing:
* Foodie Gift Guide
* How to make vanilla extract – Fun holiday gift idea!
* Sunflower wrap – Healthy holiday snacking!

28. Michelle of Healthier Steps is sharing:
* Vegan Broccoli and Rice Casserole
* Sweet Potato Souffle
* Jamaican Pumpkin Soup

Bonus a few recipes I personally adore from FindingVegan contributors!..

29. Cara of Fork and Beans makes Healthy Reindeer Cookies

30. VeggieAndTheBeast Ginger Cutout Cookies

31. VeguKate’s Superfood Hot Cocoa

…and SO many more on Sign up for the Finding Vegan Monthly Newsletter here.

I wish you all a very merry Christmas! There is one more recipe coming from me before Christmas Day as part of the the Festive Vegan Blog Crawl I’m hosting with Fab, Ceri, Lane and Hedi. If you need more inspiration for the holidays, just check out their delicious recipes!

Psst — there are only 5 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,


9 Irresistible Vegan Christmas Desserts Even Omnivores Will Love!


This year I will enjoy my fourth Christmas as a vegan. The one problem? My family don’t eat a plant-based diet. But that’s not even a problem really because they always make an effort to accommodate my needs — that, and I pretty much commandeer the kitchen over the holidays. Me, a control freak? Not at all, not at all…

I seriously love this season. For me it truly is the most wonderful time of the year and I loudly, ostentatiously, obnoxiously celebrate it. (True story: I started wearing my Christmas jumper on 1 November this year. I’m that freak.)

But I get that this is stressful for a lot of vegans and vegetarians. Times have changed and it is easier than ever to thrive on a plant-based diet, but we’re not out of the woods yet (are we out of the woods yet, are we out of the woods yet…). That’s why I wrote my ebook The Vegan Cookie Fairy’s Christmas Recipes and it’s why I’m sharing the 9 most irresistible vegan Christmas desserts on the Internet, so you can convince your omnivore relatives through the sheer power of sugar and fatty goodness. Desperate times call for desperate measures!

Pretzel Stick Snowmean – Anti-candida, Yeast-free and Paleo by Fork & Beans



I adore Cara from Fork & Beans, and her wonderful, colourful sense of humour. She makes the cutest-looking treats around, and most of them are vegan and gluten-free. She recently had some bad health news and now makes a lot of candida-friendly treats. Like these Pretzel Sticks Snowmen! Nothing stops this woman and I love that about her. All I want for Christmas is to be as badass as Cara.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I am getting absolute RAVE reviews for these Gingerbread Pumpkin Cheesecake Bars. They are massive and moreish, and you just can’t stop at one. So simple to make, and they require hardly any time at all, which makes them perfect for potlucks, parties, sharing, afternoon tea, and more…

Healthy Nutella Hot Chocolate from Desserts with Benefits


There is nothing I’d rather do this Christmas than just sit in front of the telly in my onesie and have an IV drip streaming hot chocolate directly into my blood stream. You will not believe this, but each serving of this drink has only 110 calories!!! And it’s completely vegan. I think I’ll have two servings, please…

Vegan Pumpkin Cinnamon Rolls from Minimalist Baker



I have NEVER made cinnamon rolls before, but I think that’s about to change with this recipe from Minimalistic Baker. As their name suggests, all their recipes are minimalist, but not when it comes to flavour. I’ve made so many of their recipes in the past and they have never failed me yet. Go try this today!

Vegan One-Pot Pecan Sticky Toffee Pudding

one-pot vegan pecan sticky toffee pudding TVCF


There is only one answer to subzero temperatures, hail storms and ferocious winds: this One-Pot Vegan Sticky Pudding. Ooey gooey good stuff that sticks to your ribs and makes your tummy sing Christmas carols. Er, ok maybe not that last bit, but it really is the stuff dreams are made of.

Amaretto Snowballs (vegan + gluten-free) by Pure Ella

amaretto snowballs

I simple adore all of Ella’s recipes. They are healthy but so delicious, often gluten-free and paleo, based on wholefoods, natural ingredients. This is an oldie but goody, and guaranteed to delight all your guests this Christmas.

Vanilla Bean Almond Butter Fudge by Dreena Burton



A delish recipe by Plant Powered Kitchen and gorgeous photograph shot by Emma from Coconut & Berries! I live in the land of fudge but sadly I can never eat any of it! Thank goodness for this Vanilla Bean Almond Butter Fudge from Dreena Burton 🙂

Chai Tiramisini


These Tiramisini served in cocktail glasses make me feel like a domestic goddess. If all else goes wrong, at least I’ve got my vegan Tiramisini… If you don’t want them so posh, just serve them in vintage teacups, and Bob’s your uncle.

Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan


I call this one a breakfast loaf, but if you up the sugar a little bit, it’s perfect for dessert. Serve with warm custard or your favourite brand of vegan vanilla ice cream for the perfect Christmas treat in front of the telly!

And there you have it, my favourite, most delicious, irresistible vegan desserts for this Christmas!

Merry Christmas everyone! Let me know in the comments what you’ll be cooking/baking/eating/drinking this Christmas, I’m curious to know your individual traditions 🙂

Psst — there are only 13 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,


Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

Gingerbread Pumpkin Cheesecake Bars with Choc Shot title

I could not be more excited about today’s recipe! I feel like it’s the perfect segway from autumn into the Christmas season, and on top of that it’s the ideal dish to bring to a potluck or party, it does not require baking (I’m giving you tasty recipes and saving you energy, how ’bout that, huh), and it is so freakin’ delicious. I am almost jumping in my seat as I’m typing this.

I brought these Gingerbread Pumpkin Cheesecake Bars to my friend’s last week, to celebrate decorating her Christmas tree, and it got rave reviews. She didn’t mind that it was vegan because it was so irresistible. (In fact, she usually gobbles up whatever sweets I give her.) All you’ll taste is a delicate blend of Christmas spices, creamy pumpkin and cashew, and that sweet, moreish gingerbread cookie base made from Speculoos biscuits, traditional Belgian delicacies that I grew up eating.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I made these Gingerbread Cheesecake Bars with three of my favourite baking products: Sweet Freedom Original and Dark fruit-based syrups, and Choc Shot, made by the same company. Sweet Freedom sweeteners are made from natural ingredients (apple, grape and carob) so they taste like regular sugar but in fact contain 25% fewer calories. If you need to watch your GI/GL intake, this is the perfect sweetener for you.

Sweet Freedom Original tastes a bit like agave or any white-sugar based syrup, but it’s lighter and milder than maple syrup. For me, that makes it the ideal product to use in everyday baking and sweet treats. On the other hand, Sweet Freedom Dark has a more distinctive flavour, almost like treacle (that’s what we call molasses in the UK).

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

Choc Shot is my sweet chocolate sauce of choice when I can’t be bothered to make my own. You’ll be surprised to know it contains only 14 calories per teaspoon (!!!) but like the Original and Dark sweeteners it is made 100% of natural ingredients. A bottle never lasts longer than a week in my house because I drizzle this over my porridge, my pancakes, I use it to make hot chocolates, or I just eat it straight off the spoon. No shame.

Sweet Freedom products are also free of GMO’s and gluten, and are suitable for vegans and vegetarians.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I used all three products to make these Gingerbread Pumpkin Bars, and the result was way beyond my highest hopes. Creamy, sinlessly sweet, delicately spiced, addictive — in short, the perfect recipe to bring to a Christmas party this year. Both young and old, vegan and omnivores will love these treats and come back begging for more. Gingerbread Pumpkin Cheesecake Bars with Choc Shot

Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

  • Servings: makes 8 large bars
  • Print

For the crust:
200g (7 oz) Speculoos biscuits
3 tbsp vegan butter

For the filling:
1 425g (15 oz) tin/can of pumpkin puree
2 cups (280g) raw cashews, soaked overnight
1 tbsp almond milk
2 tbsp Sweet Freedom Dark
1 tbsp Sweet Freedom Original
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Choc Shot to drizzle over the finished cheesecake

1. In a food processor, blitz the biscuits to a fine powder. Add the butter and pulse a few more times to combine; the texture should resemble wet sand and start clumping together. Alternatively, you can rub the ground biscuits and butter together in a large bowl, using your fingers.

2. Press the crust mix into the bottom of a  20 x 13 cm ( 8 x 5.5 inches) rectangular tin, making sure it is completely even. Place in the fridge while you get on with the filling.

3. Blend half of the cashews with all of the remaining ingredients in a high-speed blender or food processor. When the mixture starts to look creamy and evenly blended, add the remaining cashews little by little; adding them all at once along with the other ingredients could stall your blender/food processor, especially since the filling needs to be very thick.

4. When the filling is nice and thick and creamy, pour it over the cheesecake crust. Smooth over the top with a spatula to make it even. Chill in the fridge overnight, or at least a couple of hours in the freezer to set completely.

5. Using a sharp knife, carefully slice the cheesecake into 8 evenly-shaped bars. Place these on a plate and drizzle over with Choc Shot. Enjoy!

These bars keep in the fridge for up to 3 days, or for a couple of months in the freezer.

Are you going to any Christmas parties this year? What are you bringing as a dish to share? I’d love to know if you’ve got any tips about hosting or taking part in a mixed vegan and omnivore dinner party!

Psst — there are only 13 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPESon Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Disclaimer: This post is sponsored by Sweet Freedom, who kindly provided me with some of their products, but as always all opinions are my own, and I mean every word I say. 

Love and cookies,


Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan
Disclaimer: I absolutely, unequivocally adore all things pumpkin, so expect plenty more pumpkin recipes to appear between now and, oh I don’t know, spring time.

I knew when I made my Pumpkin Breakfast Loaf with Chocolate Glaze that the recipe could and should be customised to satisfy all my breakfast cake cravings. It’s so versatile and easy to make — definitely one of those recipes I can imagine passing down to my children someday. I’ve also had success freezing the loaf for later use, so this recipe is perfect if you want to save some for later or just have a loaf to pull out when you’re short on time but hungry for something homemade.
#vegan pumpkin and cranberry breakfast loaf
I find myself losing track of time, waiting for the weekend to come and then it goes by in a flash. Anybody else feel like this? I never used to buy this 9-to-5 ‘I don’t have time’ routine but now I totally understand it.  Some time ago I read this article about how our ‘lifestyles have already been designed for us’ by corporate companies; I’d like to hear your thoughts about this.

But I don’t want to complain — in fact I have some exciting things coming up in my personal life in the near future. I don’t want to ruin the surprise, all will be revealed in the New Year! It will potentially mean that I won’t have tons of time to blog, but I’ll see if I can keep up with one recipe per week. One bit of good news I can share, though, (and already have through Instagram) is that I am graduating (with first class honours!!!) in about two weeks. My dad is coming up from South Africa for it, and my mum from England, so it’s super special and I will be spending the whole weekend with them.
#vegan pumpkin and cranberry breakfast loaf
If you try this Cranberry & Pumpkin Breakfast Loaf, let me know! Share your photos on Twitter, Instagram or Facebook and tag me @clemcookiefairy, @thevegancookiefairy or @thecookiefairy respectively, using the hashtag #thevegancookiefairy. It makes my day to see your takes on my recipes 🙂

And as promised, more cat pictures! Mali does like the attention. I bought him a new cat scratching post with my first pay check (woohoo for money!), plus a little mouse toy. I’ve got his cat sitter sorted for Christmas too (thanks to my lovely friend and fellow cat lady, Vanessa). This is a photo from this past summer, on a day when the rain looked like falling glitter.

Cranberry & Pumpkin Breakfast Loaf

  • Servings: makes one loaf, serves 10-12
  • Print

225g (1.5 cups) plain (wholemeal) flour
1 tsp baking powder
2 tsp pumpkin pie spice (The Kitchn has a good recipe for it)
125ml (1/2 cup) maple syrup
75ml (1/3 cup) coconut oil, melted
250ml (1 cup) pumpkin puree
1 tsp vanilla paste or extract
2 tbsp non-dairy milk of choice
50 (1.75 oz) cranberries

1. Pre-heat the oven to 180ºC (350ºF) and grease a loaf tin.

2. Sift the dry ingredients into a large mixing bowl. Make a well in the centre; place all the wet ingredients in the well, then fold them in. Lastly, fold in the cranberries.

3. Pour the batter into the loaf tin, smoothing out the top with a spatula. Bake for 45 minutes, then cool on a wire rack.

Serve with a drizzle of maple syrup or butter with nut/seed butter — it’s delicious!

Keep covered with a cloth or stored in the bread tin for up to 3 days. Can be frozen for up to a month.

I’d like to hear from you now. I plan on making some changes to in the New Year and I’d like to know what YOU want to read here. More easy-to-freeze recipes? More cat pictures? More life updates from me? More raw recipes, or traditional desserts veganised? Leave a comment below letting me know what you want to see here!

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

Vegan Chocolate Carrot Cake with Cream Cheese Frosting

vegan chocolate carrot cake with cream cheese frosting
Honesty hour:
I’d never made a proper carrot cake before this one.

When I say ‘proper’, I mean that there have been half-arsed attempts that invariably failed, and I kind of figured, eh, it’s no big deal, I can live without carrot cake.

But after Vegan MoFo 2014, when I was 99% sure I’d overdosed on chocolate (which even for me is saying a lot) and I didn’t want to look at a piece of chocolate for another month — and not two days later I was already dreaming up new chocolate recipes. (I had a piece of chocolate the day after Vegan MoFo. Yep. *unstoppable*) It was then that the crazy little baking genie in my head said: ‘Hey, you should try making a vegan chocolate carrot cake. I don’t know why, but you just should.’
vegan chocolate carrot cake cream cheese frosting the vegan cookie fairy
I just can’t seem to stop baking. It’s like alchemy to me: part science, part mystery, and even after three years of blogging (three years already!) I still get into the kitchen with a vague plan in my head and no idea if my idea is going to work. It’s exciting. It’s my happy place. When I come home after a long day at work, and I’m stressed, tired, irritable and feel barely human, I know I can go into the kitchen, melt some chocolate, butter and sugar together and my soul is soothed. Baking is bliss.

I say this gorgeous recipe on (totally love that name) ages ago and knew I had to try that ‘proper’ vegan carrot cake. Ali’s cake decoration is also super cute and inspired me to add some colour in my own decorations — so I planted as many candles as I could find into the cake. My conclusion: cake-making is an art. And I love it.

Psst. The UK Blog Awards 2015 are coming up. I’d be so thankful if you took a couple of minutes to nominate me. You can click here to enter for nominations in the Food/Drink category. You’ll need my Twitter handle too (@clemcookiefairy), my email address (clemencemoulaert at hotmail dot com) and name (Clemence Moulaert). Hugs and cookies to you if you entered me, I appreciate your support more than you know!
vegan chocolate carrot cake with cream cheese frosting the vegan cookie fairy
Oh and I hope you all had a fun Halloween! I dressed up as a black cat, because they are the most adorable creatures and unfortunately, the ones least likely to be adopted.
the vegan cookie fairy halloween

Chocolate Carrot Cake with Cream Cheese Frosting

  • Servings: makes one big ass cake 20cm/8 inch cake with 12cm/5 inch top layer
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Based on this recipe from

For the cake:

500g (1 lb) fresh carrots
375g (2.5 cups) spelt flour
250g (1 + 1/4 cups) brown sugar
3 tbsp cocoa powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 heaped tsp baking powder
50g (1/3 cup) cashews
30g (1/4 cup) ground flaxseed
175ml (3/4 cup) water
60ml (1/4 cup) almond milk
125ml (1/2 cup) coconut oil, melted

For the icing:

1kg (albs) icing (confectioner’s) sugar
300g (1 + 1/4 cups) vegan butter
1 tbsp apple cider vinegar
juice of half a lemon
2 tsp vanilla essence/paste

1. Pre-heat the oven to 180ºC (350ºF). Grease a 20cm (8 inch) springform cake tin and a 12cm (5 inch) springform tin.

2. Mix the flaxseed and water in a small cup and set aside in the fridge. The mixture will gel to form a ‘flax egg’, which will bind the batter.

3. Grate the carrots into a large mixing bowl. Place a sieve over the bowl and sift the spices, flour, cocoa and baking powder into the bowl. Also add the sugar.

4. Roughly chop the cashews and add to the bowl as well.

5. Fold in the melted coconut oil, flax egg mixture and almond milk. Make sure the almond milk is at room temperature, for if it is cold it will harden the coconut oil when they come into contact.

6. Pour three quarters of the batter into the large springform tin and the remainder in the small one. Smooth the tops flat with a spatula. Bake the large cake for 30 minutes and the small one for 25.

7. Mix the ingredients for the icing in a very large bowl, either by hand or with an electric mixer, until the sugar is fully incorporated and the icing looks pale and fluffy. Refrigerate until needed.

8. Cool on a wire rack before slicing the cakes in half through the middle. Spread a generous amount of icing on top of each slice of the large cake tier, and between the small tiers, then cover the entire cake with the rest of the icing. There should be plenty, and even a little leftover. (I didn’t use all my icing, but I could have added more in between the layers!)

9. Decorate as you see fit and refrigerate until time to serve. Will keep in the fridge for up to 4 days.

P.S.: I feel like it’s been wayyyy too long since I shared a photo of my cat. He likes to show off, and insists on making more appearances on my blog. Meow or hissss? Lemme know in the comments below.  bengal cat the vegan cookie fairy

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Love and cookies,