Vegan Chocolate Cake


This is the perfect thing to make for people who are reluctant to try your vegan creations! I made this vegan chocolate cake for mothers day, after my sister was complaining that now I don’t eat butter or eggs, we will never get to make cakes together again! So I proved her wrong by making this delicious chocolatey pudding!


For the Cake:

  • 125g ground hazelnuts
  • 175g self-raising flour
  • 100g melted coconut oil
  • 150-200ml almond milk
  • 4 tablespoons raw cacao powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon of baking powder
  • 200g brown or coconut sugar

For the Icing:

  • 100g coconut oil
  • 100g melted dark chocolate (make sure it is over 75% cocoa)
  • 200g icing sugar
  • Dash of water to form the desired consistency


  1. Preheat the oven to 180°C and line your cake tin with baking paper.
  2. Put all the dry ingredients in a bowl and mix to combine.
  3. Then melt the coconut oil and stir using an electric mixer or handheld whisk.
  4. Add the apple cider vinegar to the almond milk and slowly pour it into the cake mixture.
  5. Stop adding almond milk when you have a thick batter.
  6. Spoon into the cake tin and cook for around 45 minuets, if you are worried about the top burning, cover it with tin foil after 30 minutes.
  7. Once the cake is cooked, leave it to cool while you make the icing.
  8. Melt the chocolate and beat in with the icing sugar and coconut oil, make sure you don’t melt the coconut oil!
  9. The consistency of the icing will be thick and crumbly so turn your mixer onto low and slowly add water bit by bit.

When I first made this I went with the approach of adding all the ingredients together, including the water and beating it fast until the mixture combined – but THIS DOES NOT WORK! You need to stir it slowly and encourage the water and oil to combine (making an emulsion)!

  1. Once the icing is to thick and creamy, cover the chocolate cake with it and scatter raspberries over the top.

Willy Wonka Birthday Cake.

willy wonka cake

This Willy Wonka cake is a recipe that I have made for my sister’s birthday for the past four years (it does go down very well though)! Each year her criteria becomes even more elaborate, so I think this is as complicated as I am going to go… It has three layers each a different colour, if you were feeling even more adventurous you could use different flavours, but rainbow cakes are really popular with kids at the moment. It then has a whole jar of ‘Lotus’ biscuit spread in the middle of the layers, how they managed to make something so smooth taste like a biscuit, I have no idea! On top there is chocolate buttercream icing and a truckload of sweeties; I think it’s the huge lollypops that make it really special!

Now Mums, please don’t cry at the indigents list, birthdays only happen once a year just remember that!


  • Electronic Mixer, something like a ‘Kitchen Aid’ would be best. You can use a hand held electric whisk but you will have to work a little harder! If you want to do it all with a wooden spoon, I wish you the best of luck… maybe set aside a couple of days to make it so you don’t have a complete cake meltdown!
  • Piping bag
  • Scales
  • 3 round baking tins (all the same size)
  • Spatulas

Indigents: (you can downsize the ingredients just make sure you can divide it into three tins)

For the cake

  • 10 eggs
  • 1 pound and 4 oz of flour
  • 1 pound and 4 oz of sugar
  • 1 pound and 4 oz of butter
  • 3 different colours of food colouring, I used pink, purple and blue.
  • 3 teaspoons of vanilla extract

For the decoration

  • 1 jar of lotus biscuit spread (smooth)
  • 500g of icing sugar
  • 200g of butter (leave this out the fridge for a couple of hours before making the icing)
  • 500g of cooking chocolate
  • 1 bag of marshmallows
  • 2 packs of smarties
  • 2 big rainbow lollypops
  • 10 little lollypops
  • Candles
  • Sprinkles/ edible glitter
  • A splash of water
  • 2 teaspoons of vanilla extract



  1. Pre heat the oven to 180 degrees (celsius) and line your cake tins with baking paper.
  2. Put the softened butter into the mixer and beat for around 2 minuets, this is the key to getting really fluffy cake mixture.
  3. Add the sugar and beat for a further 5 minuets, it should be a really really pale yellow (almost white) when you are done!
  4. One by one add the eggs whist the mixture is still beating. If you are doing it with a hand held whisk, beat after each egg is added. It will curdle a little so when it does add a little of the flour that you have measured out.
  5. Once the eggs are all mixed in, sift and fold in the flour… as Mary Berry says ’round the outside and cut through the middle’. This is so you don’t lose all the air!
  6. Now everything is mixed in, divide the cake mixture into three different bowls and stir in the different food colouring.
  7. Put in the oven and bake for around 45 minutes, I would check at around 35-40 if you are worried but not before otherwise the middle will sink in!
  8. To check if they are cooked you can use a bit of spaghetti and sick it in the centre of the cake, if it comes out clean the cake is cooked!
  9. Once cooked leave to cool for at least 2 hours!


  1. When the cake is completely cool, divide the biscuit spread in half and put between the different layers, It should be quite thick (at least 1cm).
  2. Then melt the chocolate in a microwave, and add the sifted icing sugar and butter and beat until a light brown colour so all the lumps are out.
  3. If you have gaps between the layers (the side of the cake is bumpy) put some of the icing in a piping bag to fill in any gaps, this will make it easier to create a flat edge on the side of the cake.
  4. Then cover the entire cake in the chocolate buttercream icing… it is quite tricky so be patient! It is probably best to use a pallet knife or a spatula.
  5. Once the cake is covered, chuck on some marshmallows lollypops and candles.


Cheat Day Blondies

Today was my cheat day! I am massive fan of white chocolate so my boyfriend and I decided to make white chocolate brownies, aka, blondies! They are the perfect cheat day treat, absolutely choca-block with white chocolate!



  • 400grams of white chocolate (Save 100g for chocolate chips)
  • 250 grams of butter
  • 100 grams of sugar
  • 150 grams of plain flour
  • 1 teaspoon of vanilla extract
  • 4 eggs




  • Melt the butter and 300 grams of white chocolate in a glass bowl over a pan of water, this is also known as a ‘Bain Marie’. This is the best way to melt white chocolate as it can separate from the butter very easily so when it is cooling be sure to keep beating it, don’t worry if it does! It happened to us, you just have to keep beating it until it forms the same consistency as mayonnaise!
  • Meanwhile beat the sugar, eggs and vanilla extract in your mixer, (or do it before if you are using a handheld whisk.
  • Add the COOLED chocolate/ butter mixture to the eggs. You need to make sure that the chocolate is cooled otherwise you will end up with scrambled eggs!
  • Chop up the remainder of the white chocolate.
  • Slowly fold in the flour and chocolate chips, little by little until it is all mixed in.
  • Put into your lined square tin (around 20cm2) and bake for around 20 mins. Take it out once golden brown and there is still a slight wobble in the middle (this will leave you with the nice gooey bit!)
  • I think blondies, unlike brownies are best served cooled, that way you can really taste the white chocolate!


Fit For Christmas

As I have now left student life, I have decided it is about time to go on a little detox in time for Christmas. I have decided that now I am home, I should focus on getting fit and healthy, rather than falling into the the trap of eating lots of nice food and not moving very much!

I have decided to stick to a plant based (vegan) diet, with no processed foods or sugars for the month running up until Christmas, I do normally try to eat like this, but I do get quite lazy and I am a sucker for chips and white chocolate (especially on a night out)! I am going to again, allow myself one cheat day per week, otherwise it will be too strict and I will probably quit (like all the other times)!

My goal is to be able to run 10km without stopping in under 1 hour by Christmas. Therefore I will go for a run six days a week with one rest day without fail. I will obviously try in increase speed and distance each day, but hopefully it will come naturally as I will be running most days. I have also devised four ’30 day’ toning challenges, which include squats, ab workouts, leg lifts and Russian twists. I will note each number of each exercise every day I post along with a recipe from that day!

Feel free to join,

Maddie x