Super Rich Vegan Chocolate Cupcakes

Vegan, Wholemeal, Low Sugarย 
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Remember when I made those chocolate orange cupcakes and told everyone they were the best healthy chocolate cupcakes ever? Well that proved that none of you can trust me ever again, because it was a lie. These here today are the best. cupcakes. EVER.

They defy science. When I was making them, I felt very apprehensive about the large blobs of chia gel floating on a sea of cold coffee and mashed banana. I had a sinking feeling I would have to throw it all in the bin, and waste my precious stash of frozen bananas. But then, somehow in the oven a miracle occurred. Maybe someone came into my house and replaced them, I don’t really know. But they came out as literally the richest, *moistest* cupcakes of all time.

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We first tried them warm from the oven, when the chocolate chunks were still melted and squishy. They were so amazing I almost decided not to ice them. But they looked so ugly! Literally like little cooked pots of dirt. Also is it a cupcake without icing? Somebody tell me because I really don’t know.

So, I made this avocado mousse and covered them all in that. Holy crap! They became even better. They tasted like little chocolate fondant mousse explosions. I thought I was up to the challenge of eating two, and it was so rich I almost had a hard attack right there. HOW!

I actually don’t understand. The ingredients list reads more like a healthy breakfast than a cake. And somehow it’s richer than the Sarah Lee pudding I may or may not have sampled in the darkest moments of the holidays. What is life.

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Being away so long I’ve gotten quite rusty with the whole photography process, so apologies for the very moody Dracula lighting. I was feeling very dark and existential today. Not really, I just couldn’t find my white backboard and the sunlight disappeared behind a cloud for a good four hours.

Also, when I finally did manage to take a good shot, I excitedly slapped the backboard down onto the table and crushed three of the cupcakes. (Don’t worry, my sister ate them). You don’t have to ice these if you don’t want to. If you don’t, you can warm them up and make the chocolate melt. If you do though, you won’t regret it. They are literally so rich. Have a great week errybody ๐Ÿ™‚

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Rich chocolate cupcakes:
3 tbsp chia seeds mixed with 7 tbsp water
3 bananas, mashed
1/3 cup (80ml) brewed coffee or espresso
110ml (1/2 cup) olive or sunflower oil

100g (1/2 cup) raw sugar
120g (1 cup) plain or wholemeal flour
120g (1 cup) raw cacao powder
2 tsp baking powder
pinch of salt
60g chopped dark chocolate
opt: 1 tsp cinnamon

Icing:
1 large ripe avocado
2 tbsp honey or maple syrup
4 tbsp raw cacao
1-2 tbsp soy or almond milk

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Preheat the oven to 180C (360F) and line 10 cupcake holes with papers. Mash the bananas well, then blend with the chia gel, coffee and oil. In a large bowl, whisk together all the dry ingredients well. Use a spoon to gently fold in the blended wet ingredients until just combined. Stir in the chocolate chunks Spoon into the muffin tins until 3/4 full and bake for 13-15 minutes, until risen and springy when you touch them. Allow to cool completely.

Blend together the avocado, cacao and honey and add the soy milk until you have a mousse-like consistency. Either use a piping bag, or just a knife to ice each cupcake. Once iced, store the cupcakes in the fridge and eat on the day you make them.

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(Almost) Raw Tiramisu Cups

Vegan, Gluten Free, Refined Sugar Free, Raw (almost)
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I’m going to be honest with you. Throughout the entire process of assembling, chilling and photographing these cakes, I was convinced they were so butt-ugly that not only would people be repulsed at the sight of these brown, poo-coloured blobs, they would be so offended as to all unanimously unfollow me never to return again.

But it had been two whole weeks since I’d posted anything! That’s an eon! And I had a sneaky feeling these tarts would be super tasty. And guess what. I WAS RIGHT! I ate one at about 4am this morning, having sleep-walked into the kitchen and opened the fridge door, as I am want to do.

Holy mama! The tastiest early-morning snack I have ever come across. I ate another one in the morning just to check I hadn’t dreamed it. So creamy and chocolatey and rich from the coffee! I think this is the best cashew cake recipe I’ve discovered so far. (Of course that’s not true – I don’t think anything in life will ever beat this cake that made all dreams become reality). But these were so easy to make as well. And they taste PHENOM frozen.

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Moccona sent me a pack of their instant coffee and a cute li’l mug this week. (This isn’t a sponsored post – I just have no idea what else to do with two giant jars of coffee). And that got me thinking about tiramisu and how vegans might feel sad that tiramisu is no longer there for them to enjoy. Cue vegan reinvention! These tarts are almost entirely raw as well, although I used coffee (instant to be precise – not my healthiest moment!) Although for those wanting the truly raw dessert you could either leave it out or use raw coffee beans? I don’t know if that’s even a thing… Maybe just go with chocolate instead ๐Ÿ™‚

Also I started a new personal blog called That Nowhere Feeling. It’s just my photography and bits and bobs of the creative writing projects I’m involved with at the minute. I’m thinking of slightly switching up my uni degree to swap law for photography and continuing with the creative writing, so probably going to be blogging and photographing a lot more next year! Have a little squiz at it if you so please ๐Ÿ™‚ Have a great week guys!

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Raw Vegan Tiramisu Cakes:
2 cups cashews, soaked for 5-10 hours in cold water
1/2 cup melted coconut oil
1/2 cup brewed espresso or dissolved instant coffee
4 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
4 tbsp raw cacao powder

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Drain the cashews and rinse under cold water. Pat dry and put in the blender with all the other ingredients except the cacao. Blend thoroughly, pausing every minute or so to give the motor a rest, until everything is smooth. Take out half the mix and spoon into muffin or tart cups. Add the cacao and blend again until combined. Spoon this over the bottom layer. Freeze or refrigerate for 2-3 hours before serving. Makes 6-7.

Gluten Free Carrot and Date Cake

Vegan, Gluten Free, Sugar Free
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Today I was going to go to uni and finish three assignments, but instead I skipped class and made a carrot cake.

I’m worried by how often this has been happening lately. Very worried. But it’s such a nice day today! If you live in Sydney you’ll agree this last week has been awesome. Goodbye winter and having to sit on my heater every five minutes while I’m getting dressed.

I am kind of sad it’s too hot to drink hot chocolate now though. I developed the perfect recipe this winter involving lots of cinnamon and homemade almond milk. Sooo good.

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I’ve been getting weirdly stressed about making blog posts lately, I don’t know if anyone noticed how late each post is going up. I just can’t decide what to make! And when I do decide, I can’t find the time to make it and photograph it and edit it in time. So stressful!

This morning though the urge to make carrot cake was stronger than the voice saying “but you already made a banana carrot layer cake” and a carrot loaf for this blog. Not to mention the best carrot cupcakes of all time.

But you can never have too many carrot cake recipes! Right? Right guys?! And besides, this one is gluten free. It’s also absolutely delicious. Super moist and fluffy and yogurty from the icing (if you go the non-vegan way). it’s the kind of cake where you cut yourself a second slice before you’ve even finished the first piece, not that I would know anything about that…
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My sister and I demolished half the cake this morning, in-between listening to all the new music I downloaded and dancing with my dog. I’m somehow not feeling too regretful about missing my morning lecture about client/lawyer retainers.

You can either top this cake like I have, with a cup of strained yogurt mixed with 2 tbsp of maple syrup, or you can use coconut yogurt or cashew cream for a vegan option. Any will be delicious! Enjoy ๐Ÿ™‚

One Year Ago: Carrot, Pear and Quinoa Crumble Muffins

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Gluten Free Carrot Cake: Inspired by this recipe

3 eggs OR 3 tbsp chia seeds mixed with almond milk
2 very ripe bananas
15 fresh dates, seeded
6 tbsp olive oil

1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup potato flour
1 tsp baking powder
1 tsp cinnamon

3 medium carrots, grated finely (skin on ok)

300g yogurt, drained in a cheesecloth for at least an hour
4 tbsp maple syrup

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Preheat the oven to 180C (350F) and line a 20cm round cake tin.

Either mix the chia seeds with the almond milk and set aside, or whisk up the 3 eggs. In a blender, blitz the banana, dates and oil. In a medium bowl sift together all the dry ingredients.

Fold the eggs into the dry ingredients, then fold in the banana date mix. Stir in the grated carrots and pour into the tin. Bake for about 30 minutes, until a skewer comes out clean.

Mix together the yogurt and maple syrup or honey, or 300g cashew cream with maple syrup. Top the cake once it is cool and keep in the fridge.
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Vegan Banana Buckwheat Chocolate Muffins

Vegan, Gluten Free, optional Sugar Free
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Guys, who here likes muffins.

I used to be so on the fence with muffins. I could take them or leave them, usually after eating the muffin top first. I think it’s because most of the muffins I used to eat were from the supermarket, and were a) HUGE so it was almost impossible to ever finish one without feeling obese and ill, and b) dry and super sweet and kind of…”clammy”. They also contained interesting ingredients like soy beans and monosodium glutamate.

No one wants that kind of muffin experience…no one.

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But everything changed when I had one fateful muffin at Bourke Street Bakery. It was full of raspberries and dark chocolate chunks and so good I shed a little tear of joy. I think I ate one of those muffins after soccer every weekend for about a year, not gonna lie.

But sadly my friends, all good things come to an end. When I was given their cookbook as a present one year I realised why those muffins are so delicious! They’re literally little balls of sugary butter held together with some chocolate. Yuuuum. But also not yum when you’re lactose intolerant like me…

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Enter the muffin baking stage of my life. There have been some pretty exciting creations, including banana chai cupcakes with cinnamon cream and the best carrot muffin recipe I’ve ever tried. This weekend though I wanted fudgy chocolate cake and no messing about.

I decided to try a version of this cocoa banana bread with buckwheat flour instead of normal. A lovely reader let me know that she had great success with buckwheat flour, and I did too! I used only half buckwheat, half normal wholemeal but she used fully buckwheat so if you like the taste, give it a go!

Also add chocolate chips. No excuses xxx Have a great week guys!

One Year Ago: Peanut Butter Granola Clustersย 

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Banana Buckwheat Chocolate Muffins:
2 cups mashed overripe banana
1 cup brown sugar (or maple syrup)
2 eggs, lightly beaten (or 2 tbsp chia seeds mixed with 6 tbsp water for vegan)
120ml olive oil
2 tsp vanilla extract
1/2 cup wholemeal flour
1/2 cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt

optional: 100g chopped dark chocolate, raspberries or nuts

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Preheat the oven to 160C (320F) and line 12 muffin cups with muffin papers.

Blend together the banana, oil, sugar, vanilla and eggs and set aside. In a large bowl, whisk together the flours, baking powder, cinnamon and salt. Mix the wet ingredients into the dry gently with a spatula, until just combined. Stir in any extras.

Fill the muffin cups 3/4 full and bake for 10-15 minutes, until the muffins bounce back at the touch and are cooked through. Enjoy!

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Apple and Date Cupcakes with Coconut Yogurt Icing

Gluten Free, Vegan, Sugar Free

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Yesterday my beautiful friend Maddie had her twentieth birthday party. Last year I made her this lemon sponge birthday cake and covered it in sugar flowers and told you all how much I love Maddie, if you want to read that. This year I wanted to make the MOST EPIC CAKE OF ALL TIME.

Maddie loves banoffee pie so I decided to make a four-layer caramel mud cake with banana and cream filling and chocolate ganache covering the entire thing. So I got up early, went and bought all the ingredients, whipped up my cake feeling like a casual Masterchef, and as I was cleaning up I found the pound of sugar sitting on the counter. Not in the cake, like it was supposed to be, just relaxing on my counter.

Uuugh. Life’s struggles. I tried to fix it by covering every single layer in a thick layer of more caramel as well as the chocolate and bananas and cream, and it ended up pretty awesome. But I think it would probably have tasted better with you know, sugar in it.

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Lots of people tell me they’re too scared to bake or try my recipes because they might stuff up or they’re not “good enough.” To them I say, I stuff up all the time. Like literally every time I make something there’s a stage that goes wrong somewhere in there. But it doesn’t matter! Try it anyway, and if you have to go out and buy a jar of Dulce de Leche to smother on your sugar-free cake, that’s ok too.

You can never get any better if you don’t try in the first place. Which brings me to these cupcakes. Ever since I made these apple and cinnamon cream cheese cupcakes, I’ve been wanting to make a gluten free AND vegan version that’s just as good as the original.

I was waay too scared for ages because my memory of them was so perfect, I didn’t want a mediocre cupcake to replace it. But finally thought, geez Lil. Just go make the cupcakes already. With the help of My Darling Lemon Thyme‘s gluten free muffin recipe I finally cracked the apple cinnamon cupcake challenge.

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I’m going to go as far to say that these are better than the original muffins. And they happen to be way better for you too! There’s no eggs, dairy, gluten or refined sugar in them at all and they also happen to be super easy to make.

I’m always worried when I make gluten free cupcakes that the texture will be either super powdery, or gluggy, or dense. These weren’t any of these. My sister ate one not knowing they were gluten free and said they were crumbly but moist (mooooooist), like the perfect cupcake. So there you go, the Cake Kahuna has spoken. You can replace the apple with carrot or pear if you want! You could add chopped almonds or walnuts, sultanas instead of the dates, and you can even leave out the icing.

By the way, I am calling these cupcakes but they are technically muffins…But in my mind once it has icing it is a cupcake, so…yeah. They’re cupcake muffins. Have a great week guys!

One Year Ago: Lemon Berry Butter Cake

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Apple and Date Cupcakes with Coconut Icing
Recipe inspired from this book
1/2 cup almond meal
3/4 cup fine brown rice flour
1/2 cup potato flour
2 tsp gluten free baking powder
1 heaped tsp cinnamon
pinch of salt

1/2 cup olive oil
1/4 cup maple syrup
2 eggs, lightly beaten OR 2 tbsp chia seeds mixed with 4 tbsp water for vegan
3 apples, washed and grated
1/2 cup dates, chopped into chunks

1.5 cups (370g) coconut yogurt (or normal yogurt)
3 tbsp maple syrup
1 tbsp brown sugar (optional but awesome)
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Preheat the oven to 180C (356F) and line 10 muffin moulds with muffin cups. Whisk together in a bowl the dry ingredients well. In a separate bowl mix together the wet ingredients. Gently fold the wet into the dry and fill the muffin cups 3/4 full. Bake for 17-22 minutes, until golden on top and cooked through. Leave to cool.

Drain the coconut or normal yogurt in a sieve lined with a teatowel for a few hours, to make Labneh. Mix with the maple syrup and brown sugar and pipe over the cupcakes. Once iced, keep the cupcakes in the fridge.
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Chocolate and Vanilla Flecked Cream Cake

Raw, Vegan, Gluten Free, Sugar Free

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Last weekend, my cousin decided to do the 40 hour famine with his school. In a moment of madness, I decided to do it with him. In my memories the 40 hour famine was never very hard. To be honest all I could really remember is the end of the famine, where I would either make and eat an entire pizza, pot of macaroni and cheese or possibly tub of ice cream, much to my shrunken stomach’s regret. Nothing tastes quite as good as homemade macaroni and cheese when you haven’t eaten for forty hours ๐Ÿ™‚

So I started at 8pm, and settled in for a night of babysitting. Babies went to bed, I started binge-watching all their recorded movies, things were looking good. And then…I saw they hadn’t eaten their dessert pizza. It wasn’t just any kind of dessert pizza, it was an Elvis Presley pizza. Layers of caramel sauce, nutella, roasted banana and chocolate crumble, covered in sugar. A little voice in my head said ‘no Lil! You’re only forty minutes into your famine!’ But a much louder voice said ‘NOOOOM NUTELLA BANANA ERMAGEEEERD’ and the next thing I knew, half that pizza was chilling in my tummy.

I wasn’t even hungry! I don’t even like dessert pizzas (except this one was pretty good). It just goes to show that deprivation never works. Especially if you haven’t actually raised any money, and therefore have no reason to continue the famine…
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That story doesn’t really have much to do with this chocolate cashew cream cake, I just had to alleviate my conscience somewhere. I did warn you all with my rhubarb cinnamon cream cake that there would be many more cashew cream cakes to come now that I’ve discovered how good they are. And to be honest, what with dumpling month going on this past four weeks, there has been a serious lack of chocolate on here.

This cake was inspired by that nutella pizza in a way, because I continued with the hazelnut and chocolate theme, sans banana. If I was Elvis Presley, there would also be caramel and peanut butter involved, and I would have to deep-fry the whole thing as well…when I was eating it I actually imagined how good it would taste with peanut butter, so I’ve made a little recommendation in the recipe if you want to take it down that route!
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Sorry this is so late by the way! This post took me a lifetime to actually put up once I’d planned on making it. Normally I post every weekend, by the latest Monday morning. I had grand plans to finish all my uni work and go to bed early on Friday, waltz in to my kitchen on Saturday morning and blend this up in no time, chill it, cover it in ganache, go out and get myself a new job, and photograph this cake on Sunday morning, possibly drinking a green smoothie at the same time.

But…Friday night ended up being Beyonce night and I ended up not getting home on Saturday morning until 5am…I got out of bed at 10am, dragged myself to a job interview, zombie-stumbled home, fell on my bed on the way to the shower, ended up falling asleep for five hours, fell off my bed on to my phone which thankfully alerted me to wake up, washed my face, stumbled to babysitting and died on their couch.

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And then it rained for three days and the light was so terrible I had to wait until Tuesday to photograph the cake! That’s why there’s no process shots, the light was literally so dark my camera couldn’t even find a focus point. So anyway! Here it is. It is seriously delicious. I just ate a huge piece instead of going to the gym, and it was perfect. You can keep it in the freezer or the fridge, both are seriously yummy.ย 

I had cocoa butter in the fridge, which I used to make my own chocolate both for the filling and topping. If you want a short-cut version, buy a good-quality vegan sugar free block of dark chocolate. (But making your own is super easy!) After eating the different layers, I realised you can’t taste the difference strongly enough to warrant the extra mixing bowl! But if you like the look of layers by all means, take out a few scoops of the filling before mixing in the melted chocolate ๐Ÿ™‚ย Have a great week guys!!

One Year Ago:ย Banana Chai Cupcakesย 

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Chocolate and Vanilla Flecked Cream Cake:
For the Base:
1 cup hazelnuts, lightly crushed
1 packed cup pitted dates
1 tbsp coconut oil

For the Middle:
3 cups raw cashews, soaked overnight in cold water
3/4 cup (185ml) coconut oil
1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon
1/2 vanilla bean, seeded
Optional: 100g smooth peanut butter

50g cocoa butter, melted
50g raw cacao
50g raw honey

For the Topping:
100g cocoa butter, melted
100g raw cacao
100ml raw honey
200ml coconut milk (organic and full-fat is best)

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Start by lining a 23cm tin with baking paper. Blend the ingredients for the base until a smooth dough forms. If your blend is crappy like mine, make sure to crush the nuts and cut up the dates first, and blend in batches. Press into the bottom of the tin and keep in the freezer until ready to fill.

Wash your cashews under cold water and drain well. Blend with the coconut oil, honey, lemon and vanilla bean seeds. Either remove a few scoops now to make separate layers, or just make one chocolate layer.For a peanut butter layer, blend the peanut butter with half the mix now and set aside. Mix the 50g cocoa butter, cacao and honey together until smooth and runny. Blend this into the cashew mix and pour into the tin. Smooth over and leave in the freezer until ready to top.

To make the ganache, melt the cocoa butter slowly and stir in the cacao and honey. Stir until smooth. Stir in the coconut milk and pour over the cashew cream filling. Now keep the cake in the fridge for at least 4 hours, until ready to serve. It’s very rich so serve in small slices! Enjoy ๐Ÿ™‚
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Rhubarb and Cinnamon Cashew Cream Cake (raw and vegan!)

Raw, Vegan, Gluten Free, Sugar Free

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Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.

I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
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The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.

That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it ๐Ÿ™‚
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My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.

If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!

One Year Ago:ย Berry and Lychee Vanilla Yogurt Cake
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Recipe inspired by My New Roots and This Rawsome Vegan Life
Raw Cashew Cream Cake with Rhubarb and Cinnamon:

3 cups of cashews, covered in cold filtered water and left to soak overnight

1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil

6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
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Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.

In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.

Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!
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