Raspberry chocolate fudge cake with two ingredient ganache and super easy chia jam filling

My lovely friends at AEG asked me to create a bake to celebrate Mother’s Day, and I knew it had to be something pretty but also chocolatey! Raspberry and chocolate, for me is the ultimate combination, and this cake looks like a real showstopper despite being super easy to whip up! It features three gooey chocolate fudge cake layers, sandwiched together with a ‘cheats’ two-ingredient ganache and super easy chia jam, and topped with all the fresh raspberries too.

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Protein choc fudge cookie dough bars

I like to make sure I have a well stocked fridge and freezer of treats these days, especially now that there are five hungry mouths to feed in our house! These cookie dough bars have lots of extra protein in them, so not only are they the best teatime treat, but they are also great for pre or post workout or to give to little ones to make sure they are getting enough protein in their little tummies!

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Chocolate protein cupcakes with chocolate cream cheese frosting

For me, nothing beats a chocolate cupcake. Especially when it’s loaded with chocolate chips and filled and topped with a delicious cream cheese frosting. These have disappeared in record speed in our house with everyone wanting in on the action.

They’re so easy to bake and well as being so simple they are absolutely packed with amazing ingredients, so they do good as well as just tasting good too! I’m so excited to share this recipe as I am so in love with Garden of Life’s product range and am very excited to be able to share it with you guys too! Do let me know if you give these a go, they’re perfect for a post workout treat, an afternoon teatime snack or to satisfy those after dinner chocolate cravings!

Makes around 14 cupcakes

1 1/2 cups ground almonds

1/2 cup peanut butter

1/2 cup maple syrup

1/2 cup cacao powder

2 scoops Garden of Life Raw Organic Meal

1/3 cup coconut oil, melted

1 cup almond milk

3 flax eggs (3 tbsp ground flax seeds left in 9tbsp of water for 5 minutes)

Pinch of Himalayan salt

1/2 cup dark chocolate chunks

For the frosting and filling:

2 tubs vegan cream cheese (around 300g)

2 tbsp maple syrup

2 tbsp cacao powder

1/2 scoop Garden of Life Raw Organic Meal

Preheat your oven to 180C. To make the cupcakes, pop the dry ingredients (the ground almonds, cacao powder and Raw Organic Meal) in a bowl and mix well. In a separate bowl, stir together the melted coconut oil, maple syrup, almond milk, peanut butter and flax eggs until combined, then fold this into the dry ingredients. Finally stir in the chocolate chips, then spoon the mixture into cake cases and place in the oven for 20 minutes. Leave to cool completely before adding the frosting.

To make the frosting, simply add the ingredients to a bowl and stir well until you have a smooth and creamy mixture. Use an apple corer to remove the middle of the cupcakes, and with a piping bag and nozzle, pipe the frosting into the hole in the middle of the cupcakes and in a circular motion on top, starting from the outside and moving inwards. Alternatively, and if you don’t have an apple corer or piping bags & nozzles, just spoon the frosting on top of the cupcakes, they’ll taste just as good!

Love, Mrs H xx

Chocolate peanut butter protein cookies

I’ve said it before and I’ll say it again. And again. And again. Like a broken record. Chocolate and peanut butter, together, is literally my idea of heaven. The flavour combo of dreams if you will. I was inspired to make these when the lovely people at Bulk Powders sent me some of their vegan protein powder and one of the flavours was, you guess it, peanut butter & chocolate.

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 Raw carrot and walnut cake with cashew cream cheese frosting 

This is most definitely my new favourite cake. It’s very quick to make (as no baking time is needed) but thanks to the carrots it’s really light and moist, unlike some of the other raw cakes I have tried in the past. They can be a bit dense and heavy you see because of all the dates and nuts involved, but not this beauty! It’s perfectly spiced too, with just the right amount of sweetness and the frosting just takes it to ANOTHER LEVEL.  Continue reading

Red velvet cupcakes with vanilla frosting

Red velvet is definitely one of my all time favourite cake flavours. There’s just something about the earthy rich chocolatey cake paired with a light frosting that hits the spot in a way nothing else can! I remember first trying a red velvet cupcake from Hummingbird bakery in Notting Hill, years and years ago when cupcakes suddenly became all the rage and queues ran round the corner for cupcake bakeries. But it was worth the wait.

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Figgy cookies

Dried figs for me epitomise the festive season, big time. I love their flavour and they make for the yummiest alternative to things like raisins and sultanas, or dare I even say it, chocolate chips, in cookies. They bring a little chewy, sweet amazingness to these similarly festive cookies that I’m pretty sure you guys are just going to love. Continue reading

Blueberry crumble bars

The chocolate version of these went down so well with you guys (and in my tummy) that I figured it was about time to branch out. And what could go better with crumble than berries? I settled on blueberries for a bit of a change, and because I’ve been experimenting with blueberry jam recently so I wanted to try using it in a recipe too. Continue reading

Pumpkin chocolate orange cake

Ingredients

Makes one 8” cake

  • 1 cup ground almonds
  • 1 cup buckwheat flour
  • 1 cup cacao powder
  • 1 1/2 cups Provamel oat milk
  • 1 cup coconut sugar
  • 1 cup pumpkin puree (around 1 cup of cubed pumpkin, boiled for around 10 minutes, drained well and blended into a puree)
  • 1/2 cup peanut butter
  • Zest of one orange

For the frosting

  • 1/4 cup peanut butter
  • 2 tbsp cacao powder
  • 2 tbsp coconut sugar
  • 1 tbsp Provamel oat drink
  • Toasted pumpkin seeds, to decorate

Add the ground almonds, buckwheat flour, cacao powder and coconut sugar to a bowl and mix well.

In another bowl, add the oat milk, peanut butter and pumpkin purée and stir until combined. Then add in the orange zest and stir again, before folding this mixture into the dry ingredients.

Spoon into an 8” cake tin or mould and bake at 180C for 20 minutes. If you have leftover pumpkin seeds too, wash them in a colander, then dry them off with a kitchen towel and add these to a baking tray with a drizzle of olive oil and roast these for around 10-12 minutes, once the cake has finished baking. Allow the cake to cool before adding the frosting.

For the frosting, simply add the ingredients into a bowl and stir well until smooth. Spoon this on top of the cake, sprinkle with any pumpkin seeds and serve!

Love, Mrs H xx