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Caramel Slice

27 Jun

This was yet another pregnancy craving, and a somewhat (I feel) epic undertaking of food-creation. I refused to drive across town and buy expensive vegan caramel sauce (or condensed milk), nor do I feel you should have to do this either. The flip side being that I had absolutely no idea how to make caramel sauce – of course, I didn’t dare tell the pregnant person this, and with utmost confidence declared that I could make caramel sauce easy-peasy.

If you do have an easy, delicious, cheap caramel sauce recipe you use, please do send it to me :)



50g Margarine
1/4 C Sugar
1 C Flour
2 tsp Baking Powder
1/4 C Water


150g Margarine
1 1/2 C Brown Sugar
1 C Soy Milk
1 tsp Vanilla Essence

Chocolate Icing

100g Chocolate
1 1/2 C Icing Sugar
2 Tblsp Soy Milk


Blend (or mush it all together with your hands) together the marg, sugar, flour and baking powder to form crumbs (or mush it all together with your hands). Stir in the water to produce a thick dough. Push this into a lined, greased tin and bake at 180ºC for 25 minutes, or until the top is just starting to brown. Leave the base to cool completely (feel free to accept the fridges help, but make sure the tin has cooled down first!). Keep the slice in the tray, as it will stop the caramel and chocolate going everywhere when you add it.

Melt the caramel ingredients in a pot over medium heat, and then turn the heat up until it starts to boil. Reduce the heat again and leave to simmer for about 5 minutes. Remove from the heat, and give it a good mix (you really want to try whipping it with a wooden spoon) – it should start to thicken. If it doesn’t start to thicken, boil it for a few more minutes then try again. Don’t worry about over boiling, it will take a long time for this; you may have to boil/whip a few times before it behaves right. Pour the sauce over the base, and again leave to cool completely.

Over a low heat, melt the chocolate. Remove from the heat and mix in the icing sugar and milk. Spread this on top of the caramel, and again leave to cool. Once it has cooled completely you can remove it from the tin and cut it up.


Raw Macaroons

26 Jun
Jessie takes credit for this - I'm just posting it for her x

Unlike everything else I claim is healthy, these ACTUALLY ARE HEALTHY. As good as they taste, you’d think they’re full of sugar, but the truth is it’s just wonderful nutty goodness. All of a sudden I feel less guilty for eating half a plate of these.


1/2 C Brazil Nuts
1 handful of Almonds
1 C Shredded Coconut
3 Tblsp Agave Syrup
2 Tblsp Almond Butter (peanut is okay)
3 tsp Coconut Oil
3 tsp Vanilla Essence
2 tsp Cocoa (or cacao)
Generous pinch of Salt


Blend all ingredients in a food processor except cocoa and cinnamon. Make sure this is sticky and dough-like. If not add more almond butter.

For vanilla – Place bite-size biscuits onto a tray and sprinkle with cinnamon.

For chocolate – Blend the the mixture with cocoa, then place bite-size biscuits on the tray.

Chill in the freezer briefly, then enjoy.

Banana Cake

17 Jun

For once, I have made something healthy! This cake uses 3 whole bananas, and 3 bananas is probably quite good for you. Eat a whole cake every day and you’re bound to be healthier than everyone you know!

<DISCLAIMER: There is also 2 cups of sugar in the cake, and the above is just a joke. I take no responsibility if you eat one of these every day and die.>


125g Margarine
2 C Sugar
2 tsp Vanilla Essence
3 Large Bananas
2 C Flour
2 tsp Baking Powder


Soften the marg, then beat in the sugar and vanilla essence. In a separate bowl, mash up the bananas, and then stir into the marg/sugar mixture. Sift in the flour and baking powder, mix, and pour into a lined cake tin.

Bake at 180ºC for about an hour. Leave to cool, then cover in chocolate icing.

Chocolate Crackles

8 Jun

Wiki says that these are great for kids to make, as they don’t require baking. What Wiki doesn’t tell you though, is that these are amazing! Probably because of all the sugar. Sugar being something you probably don’t want to feed your children too much of (hyperactive kids stuck indoors on a rainy winter day? No thanks!) – I propose that you get your kids to make these, and then eat them yourself.


250g Vegetable Shortening
1/2 C Icing Sugar
1/2 C Coconut
5 Tblsp Cocoa
4 C Rice bubbles


Melt the vege shortening in a pot over medium heat. While it’s melting, sieve the cocoa and icing sugar into a bowl. Mix in the coconut and rice bubbles. Once the vege shortening has melted, pout into the mixture and stir it up.

Spoon the mixture into cupcake cases, and refrigerate for 5 – 10 minutes.


Edit: I have since been informed you should add 1 tsp Raspberry essence and a small pack of dried cranberries to make these even better!

Ultimate Cupcake Recipe

20 May

Got some Vegan Solidarity Baking to do?

Got a community project on? Selling cupcakes in a bake-sale?

This is your basic fail-safe recipe.

It’s extremely cheap to make, has a good consistency and it’s quick to throw together. We have made hundreds of cupcakes before, using this recipe.

You can add variety by mixing up the frosting flavours, or you can flavour the mixture by adding: lemon, vanilla, cocoa, raspberry or mint – whatever you like.

Makes 12.


1 & 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon of baking powder
6 tablespoon vegetable oil
1 teaspoon vinegar
1 cup water


Preheat oven to 190°C.

Sift dry ingredients into a mixing bowl. Add wet ingredients. Mix well. Fill paper cupcake cups*. Bake until springy to the touch (approximately 15 minutes). Frost.We make simple frosting by blending generous helpings of margarine, icing sugar, food colouring and flavour (in this case, raspberry).

*We use large sized paper cups, and rest them in a muffin tray so they hold shape. We added 1/4 cup of mixture to each cup.

A Berry (and Apple) Delicious Cake

2 May

I wanted Cake. I think Jess wanted cake too. So I made up a recipe, straight out of the blue, with only a vague idea of where it would be headed. Turns out I’m a GENIUS – the cake was AMAZING.


150g margarine
1/2 cup of sugar
1 teaspoon vanilla essence
2 cups flour
2 teaspoons baking powder
2 teaspoons golden syrup
1/2 cup raspberries
3/4 cup of water
2 apples, sliced


Soften the margarine, then beat in the sugar and finally the vanilla essence. Sift in the flour and baking powder. Add the golden syrup, raspberries and water and mix to form the cake batter. Taste some (for science).

Line a cake tin with some baking paper, and then layer the base with one of the sliced apples. Pour the batter over the apples (have another taste). Use the second apple to add a top layer of apples on the batter.

Bake at 180°C for 1 hour, or until an inserted knife comes out clean.

You probably want to add some caramel sauce to this (we still haven’t told you how to make it, have we?), or some other sugary drizzly thing.

Chocolate Self-saucing Pudding

20 Apr

When I was a teenager I would go to my cousin’s place each weekend for a girl’s night and we’d make pudding. We’d eat pudding instead of dinner then wake up and eat delicious pudding again for breakfast. These isn’t healthy or low in sugar and as such is categorised under Evil Food – Look away! But I must share it, for I’d be remiss if I didn’t give this to the world.

Actually, I have more such recipes. Do you want me to share my unhealthy recipes as well as healthy stuff? Let me know in the comments.

This is my version of the Edmond’s Cookbook pudding, and one of those things I’ve simply done without for the last seven years since becoming vegan.

When you bake it, it will look black. It’s not burned. That’s the deliciousness. To reassure you I’ve put a picture of the baked result so you don’t freak out and toss the lot without realising it was actually baked to perfection. I would serve this up to loved-ones or impress people with this at a party.

It takes me about 5 minutes to get this in the oven.

By the way, the cake recipe is also a generic recipe I often use for ultra-quick cupcakes and cakes. You can just bake it as is, it’s quick, cheap and easy.



1 & 1/2 cups flour
1 cup brown sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup water


1/2 cup brown sugar
1 tablespoon cornflour
1/4 cup cocoa
2 cups boiling water (yes, you do want that much) 


Preheat the oven to 180 degrees Celsius.

Prepare cake batter first. Mix dry cake ingredients. Add in wet cake ingredients. Stir until smooth. Oil a deep dish and pour the cake batter in.

Then in a separate bowl mix the dry sauce ingredients and sprinkle this evenly over the cake batter. Using the back of a spoon gently drizzle the 2 cups of boiling water over the sauce mix. It will look weird and watery. Bake for 30 to 45 minutes.

Check regularly and push a knife in to see if it’s done. It will be sticky, it’s pudding, but you should be able to taste it and tell the difference between uncooked and cooked cake batter. It should look black and has a somewhat “burned” appearance, though it’s not. The ideal texture should be like chunks of cake with pockets of sauce randomly distributed through. It’s spectacular. Serve steaming and hot with vanilla soy icecream.