Soy Vanilla Slices!

Vanilla slices take me back to being a kid on holidays with my family up at Port Elliot, a beach town a few hours outside of Adelaide. They remind me of long days at the beach, camping by the water and the daily visit to the famous bakery in Port Elliot, where of course I’d get a vanilla slice! I found this recipe for soy vanilla slice at – http://www.ivu.org/recipes/desserts/soy-j.html.

They turned out really well, If you like them as much as me, then you should check out that website and give them a try!



Preheat oven to 190 degrees celcius

Grease a 9 inch spring form pan


1/2 cup maple syrup

1/4 canola oil

1/2 cup peanut butter

1 tsp vanilla essence

1  cup plain flour


4 x 8-ounce containers of tofutti better than cream cheese

1 x 12-ounce box silken tofu

1 1/4 cup caster sugar

1 tsp vanilla essence

1 cup smooth peanut butter

1/3 cup plain flour

Chocolate topping:

1/2 cup cocoa

1/2 cup maple syrup

1 tsp vanilla


Combine in a bowl all crust ingredients til it forms a dough, you can add a little more flour or water til you reach the right consistency, you dont want it to be too dry or too sticky.

Press dough into the greased spring form pan and prick it with a fork. Bake in oven for 10 minutes. remove from oven and turn oven down to 175 C


Combine cream cheese, and tofu in a food processor until smooth. Add peanut butter and process til smooth. Then add sugar, blend til smooth. Add flour and vanilla, blend and scrape down sides as necessary. Pour filling into the prepared pan. Place on top rack of the oven and also place a pan of water on the lower rack of the oven. Bake cake for 60 minutes. Turn off the oven and leave the cheesecake in for an additional hour. Once the hour is up remove from the oven and allow it to completely cool.

Chocolate topping:

Combine all ingredients and stir til smooth. spread it evenly over the cheesecake and then refrigerate for at least 8 hours or over night!


and voila!


This is for anyone who loves the peanut butter chop chip combo! If you dont like peanut butter you can just add more margarine in place of it.

1 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup brown sugar (heaped)

1/4 cup of melted nuttelex

1/2 cup vegan chocolate chips

1/4 cup peanut butter

1/2 teaspoon molasses or golden syrup

Preheat oven to 170 degrees celsius. Combine all dry ingredients. then add margarine, peanut butter and molasses.  Add choc chips. Mix into a dough.

separate the dough into small balls, the mix should make about 12 of them. Then using a fork flatten the dough so it’s about 1cm thick. put them in the oven and cook for about 10 mins or until slightly golden, they will harden once cool.



cheesecake yuuuum

So i have been extremely slack at updating my blog! but i have holidays coming up so maybe i will be more frequent with entries but its pretty unlikely. I made vegan cheesecake and after testing a few recipe’s i finally found one that i think is veganlicious! I got it from Aduki mag!

so here it is, give it a try!



500g McVitie’s Digestive or HobNob biscuits, crushed

1–2 tablespoons unrefined sugar

1/4 cup melted Nuttelex (or another vegan margarine)

Cheesecake Batter

300g packet silken tofu

2 tubs vegan cream cheese, I like toffuti

1/4 cup lemon or lime juice

1/2 cup apple sauce

1/3 to 1/2 cup unrefined sugar

3 tablespoons custard powder

Berry Topping

200g frozen berries

1–2 tablespoons agave nectar

1 cup mix of lemon and orange juice and water

3 tablespoons cornflour



Preheat the oven to 160 degrees Celsius.

In a food processor, grind the biscuits to form crumbs. Slowly add the sugar and the melted Nuttelex to form a crumbly mix that stays together when pressed between the fingers.

Press this mix into a greased springform pan to form a crust along the bottom and up the sides. Put into the oven and bake for about 10 to 15 minutes. Remove from the oven and set aside to cool.

Cheesecake Batter

Put the vegan cream cheese and the tofu into the food processor, and blend together. Add the juice, applesauce, and sugar, and blend until combined. Finally, add the custard powder and blend until smooth.

Pour the batter into the cooled crust, and put in the preheated oven. Bake for about 45 to 60 minutes – make sure to turn it at least once to allow for even cooking. Turn off oven when the cheesecake is done, and leave the cheesecake in for another 30 minutes.   When done, the top will crack, and the batter will pull away from the sides. The centre will still be a little wobbly, but this will firm up when the cheesecake is cooled.

Berry Topping

Whisk the cornflour and the 1 cup mix of liquid together and pour into a saucepan. Put the saucepan on a medium high heat and stir the mix constantly until it begins to thicken. Add the agave nectar and a quarter of the berries. Stir constantly until completely thickened. Add the remaining berries, stir through thoroughly, and then cool a little.

Once the berry topping has cooled to a medium heat, pour over the top of the cheesecake still in the springform pan.  Allow the cheesecake to cool for about an hour at room temperature, and then refrigerate for at least three hours. Keep refrigerated.

Enjoy! 😀

Brownie points

My good friend Canadian Rich, introduced me to this brownie recipe a few years ago now, I believe it was handed down to him by a friend back home (or perhaps a saint I cant be too sure). They are by far my favourite chocolate treat of all time and they make the house smell of chocolaty heaven.

Canadian Rich’s Heavenly Vegan Brownies

1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 cups brown sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
3/4 cup hot water with a heaped tablespoon of coffee disolved in it
3/4 cup soymilk
1/3 cup vegetable oil
1/2 cup walnuts (I generally don’t add these because I have fussy walnut hating friends, but they do give the brownies a lovely texture)
1/2 cup choc chips (please use tropical source if you can get them, they make the world of difference)

7 oz (210 g) dark, chocolate chips (once again tropical source if you can)
5 oz (150 g) vegan margarine

1) Pre-heat oven to 160 degrees celcius.  Prepare a 9×9 pan by greasing it and then lining it with parchment paper.

2) Sift together the flour, cocoa, brown sugar, baking soda, baking powder and salt.  In a separate bowl, stir together the coffee, soy milk and vegetable oil.  Combine the wet and dry and mix well.  Stir walnuts into the batter (if you use them).  Pour the batter into the prepared pan, sprinkle
the top with choc chips, and bake for 25 – 35 mins depending on your oven, or until an inserted toothpick comes out clean.  Cool the cake on a wire rack.

3) When the cake is cool, prepare the glaze.  In a double boiler melt the chocolate and vegan margarine.  Whisk together very thoroughly to get a smooth, rather than a streaky finish.  Pout the warm glaze over the cake, smoothing it out over the surface.  Place the pan in the fridge to set.
Divide the pan of brownies into 12 squares and enjoy!

Tip* to get a smooth, clean cut when slicing a cake, run a large knife blade
under very hot water, pat dry with a clean cloth and slice.


look for these:


So tonight Ed and I made the ginger macadamia coconut carrot cake again for Ed’s dads birthday, he was quite the fan of this cake and so we decided to cook it up again. I’m really hoping to make a vegan ‘cheesecake’ in the next few days, because a) I’ve never made one, and b) it was easily my most favourite food pre vegan days. So if we can succeed in making a cheesecake that resembles the real thing, then I’m going to be intensely happy! I think the last few months off uni have been a good thing for me, I have been able to bake a load of things which I normally don’t have time to do, and i was getting pretty sick of making cupcakes, but they are so easy to make. That makes me remember, if you want flawless vegan cupcakes, then you musttttttt buy this book………


It’s cheap enough and has loads of different cupcake recipes. Me, and my besties Carla and Amy have cooked up probably over 1000 of these, not actually kidding, sometimes to raise money for uni, but mainly to sell at our local bookshop/cafe, all profits of these go to animal charities… so yes we don’t eat all of them ourselves.

Infact I liked this book sooooo much that Ed and I made the chocolate cupcakes for our own wedding!


Ed and I made a vegan mousse cake, and it actually turned out! Now I got lazy on the whole decoration side of things, if you can be bothered you can make it look like the one in my previous blog post by getting candied orange, hazelnuts and chocolate shavings and wedges. It really depends who you are making it for. As far as taste goes, it is really delicious, has a great texture and we recommend using high quality chocolate, because it makes up most of the cake! So if you are a chocolate lover this cake is definitely for you, the hazelnuts give it a rad nutty taste and the orange zest gives it a bit of bite.

so here goes…….

Vegan Parisian Chocolate Mousse Cake!!

Chocolate Mousse
2 12 ounce boxes silken firm tofu (such as Mori Nu)
10 oz finely chopped dark chocolate (if i had access to tropical source semi sweet chocolate I would have used it, cos i like its sweetness and it’s cocoa taste isnt over the top, but any vegan chocolate will do)
4 tablespoons agave syrup (or maple syrup)
1 teaspoon vanilla extract

Chocolate Cake
1/2 cup whole wheat plain flour
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup maple syrup, grade A, dark amber
1 cup soy milk
1 teaspoon espresso powder dissolved in 2 teaspoons of water
1 1/2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
4 ounces finely chopped dark chocolate
1 teaspoon orange zest
1/2 cup toasted hazelnuts, skins removed, chopped

Ganache Glaze
8 oz finely chopped dark chocolate
1 cup soy cream (if you can find this im sure it would work with vanilla soy milk)
1 teaspoon orange essence

If you wish to make it look fancy, decorate it with
Chocolate shavings
Candied orange zest
Whole hazelnuts, toasted, skins removed

Prepare mousse:
Melt 10 ounces of chocolate. Drain water from tofu. Place tofu, agave/maple syrup and melted chocolate in food processor and mix until well combined and smooth. Refrigerate for at least 1 hour to firm.

Prepare cake:
Preheat oven to 180 degrees. grease a 9×3″ spring form cake pan and line with baking paper. Toast hazelnuts for 8-10 minutes (watch carefully) and rub with kitchen towel to remove skin. Chop and set aside. If you can find roasted skinless hazelnuts in the shop I recommend buying these cos this step was quite time consuming!

Sift dry ingredients into a bowl and stir with a whisk. Stir in chocolate, orange zest and hazelnuts. Mix wet ingredients and whisk until well combined. Pour wet into dry ingredients and mix until combined. Pour batter into prepared pan.

Bake for 25-30 minutes, check its cooked by putting a skewer through the centre of it, it should come out clean. Cool the pan on a wire rack. once cool take cake out of the pan and peel off baking paper, let it cool completely. Then place cake back inside pan.

Prepare ganache:
Heat soy cream to almost boiling point. Pour over chopped chocolate and let sit for minute. Stir slowly until chocolate is melted.

Assemble cake:
Fill the pan with the cake in it with mousse. Make sure you press mousse to the edges and smooth out with a spatula. Now pour the ganache onto the mousse and move the cake around to allow it to flow to the sides in order to cover the surface of the top. Let the ganache set in the refrigerator. Once set, remove the cake from the pan, do this by popping open the spring form pan and removing the ring carefully!

If you want to present your cake all pretty for show top with chocolate shavings, candied orange zest, and hazelnuts.



I hope you enjoy making this cake, and eating it!