Spiced Chai Cake with Vanilla Buttercream.

For the Cake

  • 2 cups of non-dairy milk
  • 2 tablespoons of apple cider vinegar
  • 3 cups of self-raising flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of ground cardamom
  • 1/2 teaspoon of ground allspice
  • 1 teaspoon of  ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 2 1/2 teaspoons of ground ginger
  • 1 teaspoon of  salt
  • 1 1/2 cups of sugar
  • 1 1/2 cups of oil
  • 1/2 cup of brewed chai tea
  • 1 tablespoon of vanilla extract

For the Buttercream

  • 2 cups of vegan butter
  • 3 1/2 cups of sifted icing sugar
  • 1 teaspoon of vanilla extract
  • 1-2 tablespoons of non-dairy milk

Spiced Chai Cake-

Preheat oven to 180 degrees.

In a measuring jug add the apple cider vinegar to the non-dairy milk. Sit for at least 5 minutes, this will allow the milk to curdle

In a large bowl add the flour, baking powder, spices, and salt. Stir until combined.

In a small bowl, beat together the sugar, oil, and chai tea. Stir in the vanilla..

Add the milk mixture to the flour, stir until combined and there is no lumps. Pour the batter into a greased-tin and place it in the oven.

Bake for 30-35 minutes or until golden, Allow the cake to cool for at least 10 minutes before making the butter cream.

Butter Cream-

Beat the vegan butter until creamy. Slowly add the icing sugar, and scrape down the sides.

Mix in the vanilla extract and non dairy milk and beat for another 2-3 minuets or until creamy.

Chocolate Brownies.

  • 1 cup of dates
  • 1 ½ cups of non-dairy milk
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of oil
  • 1 cup of self-raising flour
  • ¾ cup of cocoa powder
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of salt
  • ¼ cup of crushed walnuts (optional)
  • ¼ cup of vegan chocolate chips (optional)

Soak the dates in 1 cup of non-diary milk for about an hour to soften them.

Preheat your oven to 180 °C and grease your tin (7×5 inch) with oil or bake paper.

Add the soaking dates with the non-diary milk to your food processor or blender and process until the dates are broken down and have formed a thick liquid. Add in the remaining non-diary milk, oil and vanilla and process until smooth.

In a large bowl, add the dry ingredients and mix together. Once all the dry mixture is stirred add the wet mixture (dates and milk) and mix until combined.

Fold in the walnuts and chocolate chips.

Once everything has been mixed in, transfer the batter to baking pan and smooth the top. Sprinkle extra walnuts and chocolate chips on top, pressing into the batter lightly with your hands.

Bake for  18 minutes or until firm and let the brownies cool completely before slicing and serving.


Banana Bread.


Makes 1 loaf

  • 4 ripe bananas
  • 1/3 cup of non- diary milk
  • 2/3 cup of sugar
  • 1 teaspoon of vanilla essence
  • 2 cups of plain flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ¾ teaspoon of cinnamon, extra for the top
  • ½ cup crushed walnuts
  • Vegan butter, to grease loaf pan

Preheat the oven to 180°C. Lightly grease a loaf pan using vegan butter.

Mix together the mashed bananas, non-diary milk, sugar or sweetener, crushed walnuts and vanilla until it becomes smooth and creamy.

In a separate bowl combine the flour, baking powder, baking soda, cinnamon and salt.

Mix the flour and the banana mixture until smooth.

Spread batter in the loaf tin and sprinkle with extra cinnamon.

Bake for 55 minutes or until a skewer comes out clean, allow to cool for 15 minutes before eating.


Coconut Lemon Bliss Balls.

Make 15 large balls

  • Juice of 2 lemons
  • Zest of two lemons
  • 1 cup of almonds
  • 1 cup of dates
  • 1 cup of desiccated coconut
  • ½ cup of coconut oil
  • ½ cup of honey or maple syrup
  • Desiccated coconut, for rolling

Blend all ingredients until mixture is sticky

Use your hands to roll the mixture into little balls, then coat the balls in coconut.

Place the balls onto a tray and pop them in the fridge or freezer for about 15 minutes.

After the balls have been refrigerated or placed in the freezer you can eat them straight away or store them in the fridge.

Banana and Cinnamon Smoothie.

Makes 2 smoothies

  • 2 frozen bananas
  • 1/2 cup of ice
  • 1 cup of non-diary milk (I like to use soy)
  • 2 tablespoon of honey or maple syrup
  • 1 tablespoon of cinnamon
  • 2 tablespoons of protein powder (I use pea protein)
  • 2 tablespoons of chia seeds

Add all the ingredients to your blender and blend until you have the desired thickness. If it is too thick add a bit more milk.

Pour into your favourite glass or jar. And drink immediately.