One-dish chocolate cake {gluten-free, vegan}

Gluten-free vegan baking really frustrates me.

I’m trying to bake more but it’s always hard to predict what the outcome will be when you’re making it up as you go along. Sometimes I feel you need a degree in Chemistry to get it right.

But I’ve made progress. I’ve created a light and airy chocolate cake that’s chocolatey but not too chocolatey. And if you have a decent-sized Pyrex dish, you can mix it and cook it in the same dish without needing to grease it.

One-dish chocolate cake {gluten-free, vegan}
Makes an 8 x 10 inch cake

2 c all-purpose gluten-free flour
1 c coconut sugar
1/2 c cacao powder
1 tbsp chickpea miso powder (I use Meru Miso)
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
Pinch of salt
2 c filtered water
1/3 c coconut oil
1 tbsp distilled white vinegar

Preheat oven to 180 degrees C.

Add dry ingredients to an 8 x 10 inch Pyrex dish. Mix to evenly combine.

Then add water, coconut oil and vinegar. Mix to combine so no dry bits remain.

Place in the oven and cook for around 20-30 minutes, until a skewer comes out clean.

Leave cake to cool slightly in the Pyrex dish, then run a knife around the edge, to loosen. Flip it onto a wire rack to finish cooling and slice.

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Raw cherry ripe {gluten-free, vegan}

Today we headed down to Killalea State Park. A monthly market is held there with heaps of food stalls. In fact, there were so many gluten-free and vegan-friendly options that it was difficult to choose just one, a rare occurrence! We sat on the top of the hill, which overlooks The Farm’s Beach and enjoyed our lunch – me, with my vietnamese salad and my boyfriend Jess, with his spinach and cheese gozleme. Then we walked along the beach and headed home.

Now that the weather has been warmer, it feels as good a time as ever to share with you my recipe for raw cherry ripe. I had been thinking about making it for a while and when I saw some beautiful cherries on special at my local green grocer, I knew it was a sign. It’s not as naughty as a real cherry ripe, but it has all the elements. Perhaps we can call this a cherry ripe for when you are trying to be good but you’re naughty at heart.

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Raw cherry ripe
Makes 9 slices

For the base:
1 1/2 cup almonds
4 tbsp raisin paste or 4 dates
1 tbsp coconut oil

For the filling:
1 cup fresh cherries, pitted
2 cups desiccated coconut
1/4 cup maple syrup or other sweetener of choice
1/4 cup coconut oil
1 tbsp beetroot powder
2 tbsp almond butter
1 tsp vanilla powder

For the topping:
1/3 cup coconut oil
1/4 cup cacao powder
1/4 cup maple syrup

Blitz the base ingredients in a food processor until the almonds are roughly chopped. Spoon into the base of a square container or baking pan. Smooth out evenly and set aside.

Blitz the filling ingredients until combined well then spoon on top of the base. Place in the freezer for 1 hour.

Add coconut oil, cacao powder and maple syrup to a bowl and whisk until combined. Remove cherry ripe from freezer and spread the chocolate on top. Return to the freezer for another hour before enjoying.

6-ingredient vegan paleo brownie

It doesn’t feel like winter, not when the skies are blue and my skin is warm from an abundance of sun rays. I’m not even outside, I am writing this from my sunroom table with a brownie in hand. I haven’t made brownies in the longest time. I don’t know why, because this recipe is so easy and only takes six ingredients.

Our house is coming along. Our furniture shipment will soon arrive, and then it will start to feel more like home, rather than a big empty space with a few pieces of furniture. I guess that’s what happens when you move from a studio to a small townhouse to an actual house – you don’t have much to fill the space!

Plants have made the space feel more like home in the meantime. I have fiddle leaf figs lining the windows, avocado trees I’ve grown from seeds (now up to my hips!), cacti, ivy, succulents and my prized pilea peperomioides and monstera adansonii pants, which took months to source and acquire.

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6-ingredient vegan paleo brownie
Makes 9 slices

1 cup apple and pear puree (do this yourself using organic fruit, or look in the baby food aisle to find organic fruit puree without additives)
1/2 cup almond butter
1/2 cup raw cacao powder
3 tbsp coconut sugar
2 tbsp beetroot powder
Seeds from 1 vanilla bean

Preheat oven to 180 degrees C.

Add all ingredients to a bowl and mix well until combined. If mixture feels a bit dry, add 1-2 tbsp water to help it bind.

Transfer the ingredients into a greased brownie tin and cook for around 20-25 minutes.

Let cool in tin before slicing and serving.

Raw chocolate mousse tarts | Gluten-free raw vegan dessert

I always considered myself a chocoholic but chocolate mousse was the one chocolate dish that never really did it for me. It reminded me of soft serve ice cream, something I could never stomach (pun intended given I later found out I was lactose intolerant).

I discovered chocolate avocado mousse years later and it still underwhelmed me, this time, for different reasons. Then one day, I got it right.

Full disclosure, this recipe started as a jaffa tart. Halfway along the way, I realised I had created the perfect vegan chocolate mousse, not too rich, not too bitter, not too sweet and – best of all – not too avocado-tasting. Realising I had well and truly outdone myself, I dumped my jaffa tart and pursued my new love: chocolate avocado mousse.

Speaking of love, it’s Valentine’s Day (well, almost) and since I’m not good at expressing how much I love a person in words, I put it all in a tart.

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Raw chocolate mousse tarts | Gluten-free raw vegan dessert
Makes 4 individual tarts (each one serves two), or 1 large tart

3/4 cup raw cashews
1/4 cup raw buckwheat groats
5 medjool dates, soaked to soften
4 large avocados, skin and stone removed
2 1/2 cup water (or replace with coconut water and omit coconut water powder below)
1 tbsp coconut water powder
1/2 cup cacao powder
1/2 cup maple syrup
1/4 cup orange juice
1 tsp vanilla extract
A pinch of salt

Blitz cashews, buckwheat and dates in a food processor for 10-15 seconds, until broken down and starting to stick together. Line the base of your tart tins (or tart tin, if making 1 large tart) and pop the bases in the freezer to chill while you make the mousse.

Next, add avocado, water + coconut water powder, cacao powder, maple syrup, orange juice, vanilla and salt to a high-powered blender and blend until combined. Add a small amount of additional water if mix is too thick and becomes troublesome to blend.

Remove your bases from the freezer and pour the avocado on top, filling it just under the top of the tin rounds. Place in the freezer for around 2-3 hours (slightly longer if making 1 large tart).

Remove from freezer and plate. I serve mine with a sprinkle of beetroot powder over the top.