Vegan Cake Mix and Hazelnot Gnawbles

vegan chocolate cake mix from Creative Narure makes a wonderful cake!

The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!

The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.

vegan chocolate cake with Gnawbles

Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.

Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.

Everything is gluten free, vegan and nut free too.

cake made with a vegan chocolate cake mix from Creative Nature

See our chocolate page and cakes page for our own recipes.

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Gluten Free Chocolate Cake

Gluten Free Chocolate Cake:

Ingredients:
300g Doves Farm Gluten Free Self Raising Flour
100g. caster sugar
100g of cocoa
2 large heaped tablespoons of coconut oil (it’s solid in this country)
1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!)
2 tablespoons of golden linseeds
soya milk, rice milk or water to mix
a teaspoon of vanilla extract
2 tablespoons of golden syrup
100g walnuts (optional)
dash of vinegar

Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Combine the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.

Chocolate Fudge Icing or soft chocolate fudge:

Vegan smarties to go on gluten free chocolate cake

Ingredients:
A 100g. bar of chocolate of your choice
1 tablespoon of vegan margarine
a tablespoon of icing sugar
1 teaspoon of golden syrup
optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces

Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. Vegan chocolate beans are go again – from health food shops or here on Amazon

For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.

See our other cake recipes here.

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banana raisin teabread (gluten and sugar free)

banana raisin teabread

Teabread Ingredients:
250g of Doves Farm Gluten free Self Raising flour
1/4 teaspoon of xanthan gum (flour already contains some)
1/2 teaspoon bicarbonate of soda
4 mashed bananas
2 generous tablespoons of coconut oil (melted)
300g of raisins
juice of one lemon
2 teaspoons of vanilla extract
unsweetened soya milk to mix (quite a lot, flour is very absorbent)

Mix dry ingredients and then beat in the wet ones and fruit. Bake at 200C/400F for at least half an hour or until a skewer comes out clean.

Lovely with Booja Booja Vanilla ice cream or just with a bit of marg and a cup of tea.

Chocolate variation!! Add 50g of cocoa powder to the flour and liquidise 100g of pitted dates into some soya milk instead of raisins… delish 🙂

Enjoy this teabread after an icy loch-side walk… and see all our cake recipes here.

loch

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The Mermaid and the Bear

Escape to 1596 with THE MERMAID AND THE BEAR! Exchange lockdowns for witchcraft accusations! Live in a castle, visit the stone circle and taste the Twelfth Night Cake…

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