Rich Chocolate Cake, Raspberry Chia Seed Jam with Chocolate Orange Ganache

IMG_5988As much as I love a good, healthy, raw, vegan dessert; sometimes I just want a NORMAL cake. Full of chocolate, sugar and all things bad for me.

So much of being vegan or plant-based means that you don’t necessarily enjoy what you used to, or you have to settle with an ok version made with a crazy amount of nuts. Yes, I do adore these foods when you find THE recipe, but so much of the time it’s too good to be true and you’re left with a flavourless meal (that you really thought might taste like real cheese this time.)

Some vegans really don’t mind these knock-off versions of dairy-laden dishes, as do I sometimes. But I still love and crave dairy. I love the taste of meat, but I love animals more. So here I am, blasting through the world of dairy and meat substitutes.

One thing I can sure make is a vegan chocolate cake. This thing is what I’ve been waiting for! A cake with ingredients I recognise. Ingredients that I have in my cupboard. A cake crumb that’s moist and fudgey. AND IT DOESNT TASTE LIKE COCONUT! (You all know the wonders of coconut, but practically all sweet animal friendly foods taste like coconut, and I’m so sick of it.)

I honestly think this cake is just as good as a ‘normal’ sponge cake using butter and eggs. Everyone needs this recipe in their back pocket, armed for cake emergencies.

As the saying goes; a balanced diet is a chocolate bar in both hands. A slice of chocolate cake in each hand counts too right?

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Rhubarb and Raspberry Cobbler (with a hint of Grapefruit)

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Rhubarb will always have a special place in my heart, as does most seasonal fruit. Although, Rhubarb has a certain charm that entices me every year without fail more so than anything else. I obsess over it at work; wanting every dish to contain Rhubarb and its lustrous hue. There isn’t a way Rhubarb has been baked, stewed, compressed or poached that I haven’t enjoyed. My most favourite being hearty chunks macerated in sugar for an hour or two, eaten in their raw state with a little hint of sweetness to tone down that bite.

I adore the moment when its juices gets you round the teeth; you love it and hate it at the same time, a flavour unlike anything else and immediately recognisable.

I’ve never made a cobbler before and only eaten it once. I’m more inclined to lean toward a crumble because that’s what my British roots have instilled in me. However, this time, I felt like I wanted more of a cakey topping so I turned to the cobbler instead. I paired Rhubarb with fresh Raspberries and a large squeeze of Red Grapefruit to really intensify the bitterness against the sweet doughy topping. Adding in ground and roughly chopped almonds into the dough gives the cobbler a delicate nutty flavour.

Hands down, my favourite part to a cobbler is the variety in texture. One mouthful is crunchy, crisp and clean and the next is a smack in the mouth filled with sharp Rhubarb juices and soggy dough that’s been drinking it all up.

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Crisp Apple and Raspberry Turnovers

turnoversWhen I think back to my childhood, my memories almost always surround food. Whether it be the pea’s that my mum made my sister eat before she could have pudding, or the greasy but oh so tasty fast food that I ate every other weekend on the way to my dads house by the sea.

Trips to the supermarket as a child were always eventful. I can remember being asked by my mum to pick up something from another aisle and inevitably getting lost; the panic would set in and the rows of product would feel like a micro city in which your mum was going to leave you in forever. Continue reading “Crisp Apple and Raspberry Turnovers”