Vegan Gingerbread.

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  • 2 ¼ cups of plain flour
  • 1 teaspoon of baking soda
  • 3 teaspoons of ground ginger
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ground cloves
  • ¼ teaspoon of salt
  • ½ cup of vegan butter
  • 1 cup of brown sugar
  • ¼ cup of molasses
  • 2 tablespoons of The Ginger Peoples Ginger Syrup
  • ¼ cup of non-dairy milk
  • 1 teaspoon of vanilla extract
  • ¼ cup of plain flour

In a small bowl mix, together the flour, spices, salt and baking soda until everything is combines.

In a separate bowl beat the vegan butter and sugar until it is fluffy and has changed colour. Add the non-dairy milk, molasses, ginger syrup, and vanilla extract until it is combined.

Slowly pour the dry ingredients over the wet ingredients and mix together with a wooden soon. Form a ball with the dough and refrigerate overnight.

Remove the dough from the fridge and flour your surface and rolling pin. If your dough is too soft to start rolling knead in ¼ cup of extra flour.

Cut the dough in half to make working with it easier, roll the dough out to 1-2 cm thick and start cutting out your shapes.  Place the cookies onto a lined baking tray.  Continue to flour your rolling surface and rolling pin, roll out the excess dough, and cut out more cookies until there is no dough left.

Bake the cookies for 6-8 mins at 180°. Allow the cookies to cool completely before icing.


Raspberry and Chocolate Cheezecake.

animal free eating

This is probably the prettiest thing I have ever made, and it tastes amazing.

I was testing a few recipes and I had all the things to make a raw cheesecake so I created this one.

If you make it please tag me on Instagram so I can see how it turned out.



For the Base

For the Filling

For the Chocolate Ganache

Soak all the cashews overnight, then drain them under running water.

Soak the dates for 5-10 minuets, until they have softened. Blend all the base ingredients until they start to form a soft dough. Press the base mixture into a lined tin and allow it to harden in the freezer, while you make the filling.

To make the filling, add all the ingredients except for the raspberries into a high speed blender; and blend until the filling is smooth. Once the filling is smooth fold in the raspberries, then pour it on top of your base and allow it to set in the fridge for at least 6 hours.

To make the ganache, melt the chocolate in the microwave or in a bowl over boiling water.Make sure you take it off when there is still little lumps of chocolate (they will melt while you mix the chocolate), or else it will burn.  Once it is melted add the coconut milk, stir until it becomes smooth and glossy. Pour on top of the cake and sprinkle with the frozen raspberries.

Allow the ganache to set, then serve at room temperature.




animal free eating Today was the first time Ive ever made rawnola, I have seen it everywhere but didn’t know how to make it. After a few minuets of web surfing I came across Loni Jane’s recipe,  when i went to make it I didn’t have all the ingredients so i adapted it to what I had.

Add everything into a food processor, blend until a soft dough forms and everything is mixed. Dont pulse it for to long or else it wont be soft and chewy.


Perfect with nice-cream, on top of smoothie bowls, or just by itself.

Lemon Cheezecake.

‘When life gives you lemons make cheezecake’

Sorry i haven’t posted for a while, I’ve been really busy with the eBook and stuff for school; but this is my last week of school so I should be able to post more stuff within the next few weeks.

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What I Used in the Kitchen:

For the Crust:

For the Filling:

Prepare a spring form tin (16cm x 25cm) with bake-paper, so that the cheezecake can be removed easily. I actually used a small muffin tin, but you can used what ever you want.

In a high speed blender or food processor, blend all the crust ingredients except for the dates. While the crust is blending, soak the dates in hot water for about 10 minuets. Once the dates have soaked, add them into the crust mixture and blend until a soft sticky dough forms.

Press the crust into your prepared tin and refrigerate for at least 1 hour.

While the crust  is in the freezer, make the filling. Add all the ingredients (except the agar) into a blender and blend until it is smooth and creamy. Pour into a small sauce-pan and sprinkle the agar on top. Heat over a medium heat and stir contently until boiling.  Pour the filling on top of the crust and refrigerate until it is firm to touch.

A Birthday Cake.

My dad and I made this cake for my sister, her birthday was last week but she was away. so we are celebrating it now :).

A few people have asked me what I use in the kitchen and if I use certain brands of ingredients, so I have linked them onto the products. If you click on the underlined word it should direct you to where you can buy it.

What I Used in the Kitchen:

These are exactly the same products that I use in my kitchen, but they are similar. I have also linked the ingredients I use in the recipe below.

Vegan Chocolate Cake with Nutella Icing.

For the Cake:

Preheat the oven to 180°C and lightly grease 2 8-inch round cake pans with vegan butter.

Mix the plant based milk and vinegar in a large mixing bowl, and let set for a few minutes to allow it to curdle. Add the oil, coffee, vanilla extract, and applesauce and whisk until combined.

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to the bowl and mix slowly until everything is combined. It should be pretty runny and pour able.

Divide batter evenly between your 2 cake pans and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

For the Icing:

In a small bowl, using an electric beater; beat the butter and vanilla for 2-3 minuets or until it becomes smooth and creamy.

Slowly add in the icing sugar, while beating on a low speed. The mixture should be fairly thick. Now add the nutella, milk and cocoa powder.

Taste and adjust for sweetness.


Raw Caramel Slice.


  • 3/4 cup of oats
  • 1/2 cup of coconut
  • 1/3 cup of dates, soaked in hot water
  • 1/4 cup of coconut oil
  • 2-3 tablespoons of water from dates

In a food processor blend the oats until they form a flour consistency. Add in ll the other ingredients and blend until it forms a soft dough. Pour the dough into a prepared tin and press down until smooth. Refrigerate or freeze for 30mins-1 hour.


  • 1 1/2 cups of dates, soaked in hot water
  • 4 tablespoons of coconut oil
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt (you can add more or less depending on how salty you like it)

Add everything into the blender, blend for 5 minuets or until smooth. Pour into the chilled base and refrigerate for 1.5 hours until hard.

Chocolate Topping:

  • 1/2 cup of coconut oil, melted
  • 2/3 cup of raw cacao powder
  • 4 tablespoons of liquid sweetener

Melt the coconut oil over a low heat, once melted take off the heat. Whisk in the other ingredients and pour over the top of the slice. Refrigerate until the chocolate is hard. Cut into slices and serve.

Raspberry, Lime and Coconut Cheesecake.

This Recipe is Adapted From: Quite Good Food.

For the Base:

For the Filling:

Put all the base ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. If it doesn’t come together as well as you think it should add a small amount of  water from the dates.

Tip the mixture into a non-stick spring-form cake tin (make sure its lined with baking paper, this will allow it to come out easier.)

Use the back of a spoon or your fingers to press the mixture down firmly and evenly.

Put the base in the the freezer to set for at least an hour.

Place the raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth, it should have a similar texture to banana ice-cream.

Tip the raspberry mixture into a saucepan, add the coconut cream and stir until combines. Sprinkle the agar powder on top and stir in.

Bring to the boil, stirring continuously. Once the mixture has boiled (it should have thickened slightly) turn down to a low heat and simmer for 5 minuets.

Take the chilled base out of the freezer, pour the filling onto the base and refrigerate for 1-3 hours or until it is cold and has become hard (set).

Once the cheesecake has set take it out of the fridge and slice, this can be served cold or at room temperature.