Blueberry and Lemon Cupcakes

I made cakes for my cousin’s baby’s christening! Woah that was a mouthful.

They were blueberry and lemon cupcakes, and they were so much fun to make and were NOM. I made a lemon buttercream for on top, and madeย soo much buttercream that I froze a whole box of it! Google told me that you can freeze it up to 3 months… so I’m going with that, and I will thaw it the day before I use it. yay. I even made candied orange peel using the lemon peel, you’d think I had loads of spare time (I don’t!).

So here they are, and you can click here for the cake recipe!

Enjoy mmmm

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And here’s a few from the decorating! Just found these ‘pearls’ and I’m not sure that they’re vegan but they were there and looked christening-ey!

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And here’s the final decorated product!




Orange shortbread

Using a recipe from a previous blog post… I created these super cute orange shortbreads, orange in form and in flavour ๐Ÿ˜‰


I think I undercooked them, but they were in the oven for 20 mins! I’m eagerly waiting for them to cool. 

No words.

Well, no words except that Teatime Collective in Manchester are gods sent down from vegan heaven.

Firstly, for this white chocolate cheesecake with strawberry sorbet. And secondly for this Oreo cheesecake that I devoured on Christmas Day. I owe you one Teatime Collective!



Cake, glorious (vegan) cake

This is my third cake recipe in a row. Hello Christmas fatty!

This one is a recipe from my favourite cake recipe book- Chloe’s Vegan Desserts (photo of recipe below).

I’m posting it because it’s the WEIRDEST recipe I’ve ever made. You pour cake mixture into a tray… Then pour water over it…

Anyway it’s amazing and only takes maximum 10 minutes to prepare- getting the ingredients out of the cupboards takes up most of that 10 minutes for me ๐Ÿ™‚




Stop what you’re doing…

Stop what you’re doing…and MAKE THIS CAKE!




It was my birthday (woop!) and I made this beauty, it was so moist and delicious I had to share. It also tasted just like ginger bread so what’s not to like.

My topping was different (I made creamed tofu- recipe below) because I don’t think my blender is powerful enough to blend the nuts in the recipe by ‘Love and Lemons’.

I hope you enjoy this cake as much as I did xox

Recipe for creamed tofu icing:

1 cup of extra firm tofu
1/2 tsp vanilla
4 tbsp agave syrup
1tbsp icing sugar
2 tbsp oil
2tbsp lemon juice

Preparation: throw everything in blender and blend until smooth!

CAKE!!! (a.k.a Amaretto and Chocolate Cherry Schichttorte)

I’m a big huge fan of the Great British Bake Off. I’ve tried out a few things the contestants have made (probably boasted about it on Instagram or on here)… But I’ve never really succeeded with the whole cake thing.

I’m not good at cakes, and normally they’re a disaster as you’ll know if you’ve followed me for any length of time.

Today, however…….after being inspired by the GBBO semi-final, THIS HAPPENED




A 15 layered, vegan, chocolate, amaretto and cherry version of the German cake known as a Schichttorte. What about that description WOULDN’T you like.



Inside the idea is (apparently) to get distinct, even layers with a golden crust on each. Mine sorta worked, but maybe next time I’ll use alternating chocolate and amaretto sponges to make the layers more distinct.

Recipes were:

Sponge layers (I used Chloe Coscarelli’s ‘vanilla birthday cupcakes’ recipe from her amazing book called Chloe’s Vegan Desserts)

1.5 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk
1/2 cup canola oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract (I used amaretto instead of vanilla!!)


Mix all dry ingredients in one bowl, and all wet ingredients in another bowl. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Weigh your mixture, and divide by the number of layers you want.

I had 15 layers at around 85g each, but if you want thinner or thicker bands you can play around with the amount of cake mix per layer.

Put the first layer into a greased cake tin, spreading into an even layer and then put it under the grill on a medium heat, and bake until just golden on the top.

Then, add another 85g on top of the first layer and spread evenly. Bake until golden and repeat until you have done all of your layers (this bit took me almost 3 hours!!!). See the semi final of the great British bake off if you don’t understand what I mean :p

Leave to cool overnight.

Blend cherry jam with amaretto, then spread on the outside of the whole cake.

Make your glaze as follows:

Chocolate amaretto glaze:

100g light brown sugar
4tbsp vegan margarine
2tbsp chocolate soya milk
2tbsp cocoa powder
2 tsp amaretto

In a pan, slowly melt the sugar, margarine, soya milk and cocoa powder then bring to the boil, stirring continuously.

Turn down to a simmer as soon as it boils, then stir continuously on a simmer for 2 minutes.

Take off the heat and mix in the amaretto, then stir for 5 minutes until it thickens.

Pour the glaze over the jammy cake, then decorate to your choice! I toasted some almonds with a little icing sugar then threw it all over the sides, and topped with blanched almonds on top.

Let me know if you try this, it takes AGES but does look pretty cool.

The Great Mancunian Bake Off- V style!

For the first time since god knows when, I have felt like I haveย noticeablyย lost weight. You’d think I’d be delighted about this, but I’m actually kinda upset! At first I was like ooooh yeaaaah but I was thinking about it… and I don’t wanna be one of those scrawny girls who looks like she needs a good meal in her. I eat ALL the time, and I’m proud of it and I want to look healthy not skinny. hmpf. I believe you will look amazing if you feel amazing on the inside, but all I can say is I am not counting my calories, I’m gonna eat as much as I want because I feel fantastic and I don’t wanna loose this bum or these curvy hips just yet!

So how do I react to losing a considerable amount of weight? ….MAKE MUFFINS! (…and eat lots of them!)

You may have seen me reblog a recipe by One Happy Table, for some Chocolate Chip, Banana and Zuccini Muffins/Loaf. At the time I thought, hmm the ingredients are pretty hard to get (from first glance seeing ‘zuccini’ and cinnamon on the list). My sister is known in our family for her banana loaf, which I choose to no longer eat as she puts butter and egg in it (I think). But when I went to my parents for the weekend, I discovered they had cinnamon, and that zuccini is just the american way of saying COURGETTE! I’m quite embarrassed but turns out it is super super easy to make, and very delicious! So my sister set about making that…

And in the other corner was me, making a batch of muffins from Mouthwatering Vegan. They were supposed to be blackberry cupcakes, but we could only find a bag of mixed frozen berries, and decided to bake at too short notice to freeze our own, so they turned into blackberry-cherry-blueberry cupcakes and my GOD they were amazing… anyway not to spoil the outcome.. I set about making those… And here’s how the bake-off between me and my sister went, with her the known baker of cakes in the family, and me the expertly terrible baker, in the kitchen.

(in the time it took me to type the above… I have eaten three cupcakes… that is how seriously good these are [or how much of a pig I am!])


The bake-off begins. On the left we have me, and on the right Phoebe…

Early on in the competition, I opt out of paper cases for the much more desirable plastic hearts…

The first obstacle of the day arrives when we do not have 1 and a half cups of blackberries, so other berries are subbed in!

Wet ingredients are added to dry, and berries thrown in there before being lightly mixed.

The mix is tasted… and it is SPOT ON! yum yum yum best cake mix I’ve ever tried

After filling the heart shaped cases, we had leftover. I am so happy I used plastic cases because look what happened when I put the leftovers in some paper ones…

On the other side of the table, Phoebe begins.

Decisions are made about which vegan chocolate is the best. The top two are not from dairy-free factories, but ingredients are vegan… but the bottom one is. The bottom one goes in… it is not enough… so the other two are also added!


The Zuccini/Courgette is grated,with Phoebe stupidly grating longways to get huge long strips, before realising it would be easier/make more sense to do it lengthways…


annnnnd it is added to the bowl, looking pretty cool and very moist!

All the ingredients begin to be added to the bowl

The banana is mashed

The mixture whisked

And it is poured into cases! Perfectly fitting into 12 muffin cases… good recipe from One Happy Table!


We nervously wait 20 minutes for them to bake aaaand….


B E A uuuuutiful

For much more serious, and easy to follow recipes, click the links in the intro regarding each author. As far as our competition goes, they were both a success. The banana cake recipe may well be replacing the old banana loaf recipe my sister normally makes, and my brother who normally hates any kind of desert loved these berry cakes. They were a resounding success and were enjoyed over a cup of tea and a chat about general life with the family ๐Ÿ˜€ We then later had them for desert after eating dinner! Yum Yum Yum, both of these cake recipes are a must try. If I can make them after the last cake I made, then ANYONE can make them! ๐Ÿ˜€

Enjoy x