Baked Pumpkin on Hummus with Chickpeas and Falafel

by | Sep 22, 2026 | Breakfast, Desserts, Dinner, Food, Lunch

Baked Pumpkin on Hummus with Chickpeas and Falafel

A colorful, nourishing, and protein-packed meal made with sweet roasted Hokkaido pumpkin, creamy homemade hummus, and crispy spiced chickpeas. Finished with falafel or pan-fried tempeh, a drizzle of tahini sauce, juicy pomegranate seeds, and crunchy pistachios, this Middle Eastern-inspired dish is full of warming flavors and satisfying textures. Perfect for a wholesome autumn lunch or dinner.

 

GETTING READY FOR COOKING

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 25 mins

Servings: 2-3 Dietary Info: Vegan, Dairy-Free, High-Protein, Nut-Free (if using sesame-only tahini sauce)

 A delicious autumn-inspired meal featuring roasted Hokkaido pumpkin served on a creamy homemade hummus, topped with crispy baked chickpeas and paired with falafel or tempeh. Finished with a drizzle of tahini sauce, this dish is packed with flavor, plant-based protein, and warming Middle Eastern spices.

Why You’ll Love This Recipe:

✔ Warm & Comforting – Sweet roasted pumpkin, creamy hummus, and warming Middle Eastern spices make this the perfect autumn meal.
✔ Packed with Plant-Based Protein – Chickpeas, hummus, falafel, or tempeh create a filling and nourishing dish.
✔ Creamy, Crispy & Satisfying – Combines silky hummus with tender pumpkin and crunchy roasted chickpeas.
✔ Easy to Prepare – The pumpkin and chickpeas roast together, keeping the recipe simple and ready in about 45 minutes.

This Recipe is Ideal for

✔ A wholesome autumn lunch or dinner
✔ A colorful sharing plate or nourishing bowl
✔ Using seasonal Hokkaido pumpkin
✔ Meal prep, as the components can be prepared in advance
✔ Anyone who loves Middle Eastern-inspired flavors.

Dietary Adaptations

✔ Naturally vegan, dairy-free, and nut-free.
✔ Gluten-free: Use your favorite certified gluten-free pasta.
✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.

More Key Details 

Roast the Pumpkin and Chickpeas Together: Arrange them on separate trays and bake them at the same time to keep the total cooking time to around 30 minutes. Spread the chickpeas in a single layer and stir them halfway through baking for an evenly golden, crispy finish. Keep an eye on the pumpkin during the final few minutes—it should be tender inside and lightly caramelized around the edges.

Tips

  • Hokkaido pumpkin becomes beautifully sweet when roasted and can be cooked with the skin on if preferred.
  • For extra crunch, bake the chickpeas a few minutes longer.
  • This dish also works well with roasted sweet potato or butternut squash.
  • Leftover hummus can be stored in the refrigerator for up to 4 days.

Let`s start with the process

Step 1: Roast the Pumpkin

Preheat your oven to 180°C (350°F).

Cut the pumpkin in half and remove the seeds using a spoon. Slice it into quarters, peel if desired, and cut each quarter lengthwise into strips about 1 cm (½ inch) thick.

Place the pumpkin strips in a large bowl. Add the olive oil, salt, za’atar, and black pepper, then toss well until evenly coated.

Arrange the pumpkin on a baking tray lined with parchment paper and roast for 25-30 minutes, or until tender inside and lightly crispy around the edges.

 

Step 2: Bake the Chickpeas

In a bowl, combine the drained chickpeas with olive oil, salt, sumac, nutritional yeast, and chili powder if using.

Spread them on a parchment-lined baking tray and bake alongside the pumpkin for about 30 minutes, stirring once halfway through, until golden and slightly crispy.

 

Step 3: Make the Hummus

Add the aquafaba, tahini, olive oil, lemon juice, and salt to a food processor and blend until smooth.

Add the chickpeas, cumin, and optional black pepper or chili flakes. Blend until creamy, adding a little more aquafaba if needed to achieve your preferred consistency.

Assemble the Dish

Spread a generous layer of hummus onto a serving plate.

Arrange 4-5 slices of roasted pumpkin over the hummus and scatter with the crispy baked chickpeas.

Add several pieces of falafel or pan-fried tempeh on the side. Finish with a drizzle of tahini sauce and garnish with fresh herbs if desired.

Serve warm and enjoy.

    Ingredients

      • For the Roasted Pumpkin

        • 1 medium Hokkaido pumpkin
        • 1 tbsp olive oil
        • 1 tsp salt
        • 1 tsp za’atar
        • Freshly ground black pepper

        For the Crispy Baked Chickpeas

        • 1 can chickpeas, drained
        • 1 tbsp olive oil
        • 1 tsp salt
        • 1 tsp sumac
        • 1 tbsp nutritional yeast
        • ½ tsp chili powder (optional)

        For the Hummus

        • 1 can chickpeas, drained (reserve some aquafaba)
        • 4 tbsp aquafaba (the liquid from the can)
        • 1 tbsp tahini
        • 1 tbsp olive oil
        • 1 tbsp lemon juice
        • 1 tsp salt
        • ½ tsp ground cumin
        • Black pepper or chili flakes (optional)

        To Serve

        • Falafel or pan-fried tempeh
        • Tahini sauce
        • Fresh herbs (optional)

        •                                 

      Quick Weekday Vegan Cake

      by | Apr 11, 2026 | Desserts, Dinner, Food, Lunch

      Quick Weekday Vegan Cake

      A simple quick weekday vegan cake that comes together with basic pantry ingredients and minimal preparation time. This soft sponge cake is made with plant milk, nuts, and flaxseeds, creating a light but satisfying base that pairs beautifully with jam, fresh fruit, or a glossy vegan jelly glaze.

      Because the batter is mixed in just a few steps and baked in under half an hour, this recipe is perfect for busy days when you want a homemade dessert without complicated techniques. The sponge stays moist thanks to a light fruit glaze and works well as a base for fruit cakes, layered desserts, or simple tea-time treats.

       

      GETTING READY FOR COOKING

      Prep Time: 15 mins | Cook Time: 20-25 mins | Total Time: 40 mins

      Servings: 12-15 slices  Dietary Info: Vegan, Dairy-Free, Egg-Free

      Why You’ll Love This Recipe:

      ✔ Unexpectedly Easy – Quick vegan cake ready in under 40 minutes.
      ✔ Simple–  Simple pantry ingredients.
      ✔ Moist is the best option – Moist sponge perfect for fruit cakes.
      ✔ Perfect Everyday Dessert – Great base for frostings or jelly glaze.

      This Recipe is Ideal for

      ✔ A quick yet nourishing dessert
      ✔ Busy days when you want something delicious fast
      ✔ Afternoon tea or coffee cake

      ✔ Simple homemade baking

      Dietary Adaptations

      ✔  Nut free option: Replace the nuts with extra coconut flakes or seeds.
      ✔ Whole-grain version: Use more wholemeal flour for a slightly denser, rustic sponge.
      ✔ Fruit cake version: Top the sponge with fresh berries, peaches, or cherries before adding the jelly glaze.

                

      More Key Details 

      The secret to a soft and tender vegan sponge cake lies in how the batter is mixed. Once the wet and dry ingredients come together, it’s important to fold them gently and stop mixing as soon as everything is incorporated. Overmixing can develop the gluten in the flour, which may result in a dense or slightly chewy cake instead of a light, fluffy sponge.

      Another important detail is creating the plant-based “buttermilk.” Mixing soy milk with apple cider vinegar and allowing it to sit for about ten minutes slightly thickens the milk and adds gentle acidity. This reaction helps activate the baking soda and baking powder, allowing the cake to rise properly and develop a soft crumb.

      Finally, brushing the baked cake with warm jam or fruit juice is a simple step that makes a noticeable difference. This light glaze adds moisture and prevents fillings or frostings from soaking into the sponge. The result is a beautifully soft cake base that works perfectly with fresh fruit, creamy fillings, or a glossy vegan jelly glaze.

      Let`s start with the process

      1. Prepeare the oven 

      Preheat the oven to 180°C (350°F). Line a springform cake pan with parchment paper and lightly oil it.

      2. Prepeare the “Buttermilk”

       In a bowl, mix the soy milk and apple cider vinegar. Set aside for 10 minutes so the milk slightly curdles.

      3. Prepare the dry ingredients

      If using whole nuts, grind them finely in a spice mill or food processor. In a large bowl mix unbleached flour, bicarbonate of soda, baking powder, cornflour, vanilla, salt. Add: ground nuts or desicated coconut, wholemeal flour, flaxseeds. Mix well.

      4. Combine Wet Ingredients

      Add the oil and sugar to the vinegar-milk mixture and mix well.

      5. Make the Batter

      Gently fold the wet ingredients into the dry mixture using a spatula. Mix only until combined. Over-mixing can make the cake chewy.

      6. Bake the Cake

      Spoon the batter into the prepared cake pan and spread evenly. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean. Remove the springform ring and allow the cake to cool completely.

       

      7. Prepeare the Top

      When the cake is fully cool: remove the parchment paper. If the cake has domed, trim the top to make it flat.

      8. Add moisture with jam glaze

      Heat the fruit jam combined with apple juice in a small saucepan until it reaches a gentle boil. Brush or spread this mixture over the cake top. This step keeps the sponge moist.

      9. Prepeare the filling -Vegan Jelly Glaze 

      Mix 6 g agar powder with 100 ml cold water and stir well.

      10. Heat the Juice

      In a saucepan heat: 300 ml apple juice, 1 packet vanilla sugar. Add the agar mixture and cook on low heat for about 2 minutes, stirring gently. The mixture will begin to thicken slightly.

      11. Glaze the Fruit Cake

      Place the cake ring around the sponge and arrange fresh fruit on top. Carefully pour the warm jelly glaze over the fruit so it spreads evenly.

      12. Allow the Cake to Cool

      Allow the cake to cool slightly, then place it in the refrigerator until the glaze is fully set.

       

      2Ingredients

      For a 22 cm cake (10–15 slices)

      • 350 ml soy milk
      • 1 tsp apple cider vinegar
      • 50 g ground nuts
        whole nuts or 50 g desiccated coconut
      • 180 g all-purpose flour
      • 1 tsp bicarbonate of baking soda
      • 1 tsp baking powder
      • 40 g cornflour
      • ¼ tsp vanilla powder 
      • ¼ tsp salt
      • 50 g wholemeal flour
      • 1 tbsp ground flaxseeds
      • 70 g sunflower or safflower oil
      • 100 g brown sugar
      • 4 tbsp fruit jam
      • 22-cm springform cake pan
        lined with parchment paper

      For the Jelly Glaze:

      • 2 tbsp apple juice
      • 6g agar powder
      • 100ml water
      • 1 pack vanilla sugar

          Comments

          Spring Cavatelli with Asparagus & Lemon

          by | Apr 2, 2026 | Breakfast, Desserts, Dinner, Food, Lunch

          Spring Cavatelli with Asparagus & Lemon

          GETTING READY FOR COOKING

          Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

          Servings: 2-3 Dietary Info: Vegan, Dairy-Free, Nut-Free

          A light and vibrant vegan pasta dish, this cavatelli with asparagus celebrates the fresh flavors of spring. Tender asparagus and sautéed onions are brightened with garlic, lemon juice, and a hint of dried mint, then tossed with al dente cavatelli. A touch of nutritional yeast adds a subtle, cheesy note, while reserved pasta water creates a silky, cohesive sauce. Finished with freshly ground black pepper, this simple yet flavorful dish comes together quickly and is perfect for a wholesome weeknight dinner.

          Why You’ll Love This Recipe:

          ✔ Vibrant & Fresh – Celebrates the bright, clean flavors of spring asparagus and lemon.
          ✔ Quick & Wholesome – A satisfying, nutrient-packed meal ready in under 30 minutes.
          ✔ Creamy Without Cream – Nutritional yeast and starchy pasta water create a luscious, silky sauce.
          ✔ Simple Pantry Flavors – Elevated with just a few key ingredients like dried mint and fresh garlic.

          This Recipe is Ideal for

          ✔ A quick, elegant weeknight dinner
          ✔ Celebrating spring and early summer asparagus season
          ✔ A light yet satisfying pasta that doesn’t feel heavy
          ✔ Cooking for varied diets (naturally vegan and easily adaptable)

          Dietary Adaptations

          ✔ Naturally vegan, dairy-free, and nut-free.
          ✔ Gluten-free: Use your favorite certified gluten-free pasta.
          ✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
          ✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.

          More Key Details 

          Pasta Water is Liquid Gold: Don’t forget to reserve a cup of the starchy water before draining your pasta. This magical liquid helps the sauce cling to the cavatelli, thickening it naturally and creating a restaurant-quality, silky finish. Add it gradually until you reach the perfect consistency.

          The Power of Dried Mint: While fresh herbs are often preferred, dried mint is a classic in many Mediterranean dishes and brings a uniquely concentrated, earthy-sweet flavor that perfectly complements the bright lemon and fresh asparagus. If using fresh mint, add it at the very end as a garnish.

          Al Dente is Essential: Be sure to cook your cavatelli to al dente—it should still have a slight bite to it. It will continue to cook for a minute when tossed in the hot skillet with the vegetables and sauce, so undercooking it slightly in the boiling water prevents mushy pasta.

          Nutritional Yeast for Umami: This is your flavor secret weapon. Nutritional yeast adds a savory, subtly cheesy depth that makes the dish taste rich and complex without any dairy. For best results, stir it in off the heat to maintain its nutritional benefits and prevent clumping.

          Let`s start with the process

          1. Cook the Pasta

          • Pour in 2 tbsp soy sauce, 1 tbsp hoisin, 1 tsp rice vinegar, and 1 tsp maple syrup. Stir well.

          • If too thick, add 1-2 tbsp water to loosen.

          2. Prep the Vegetables

          While the pasta water comes to a boil, cut the asparagus into 1-inch pieces. Finely chop the onion and mince the garlic.

          3. Sauté the Aromatics

          Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent. Add the minced garlic and sauté for another 30 seconds, until fragrant.

          4. Cook the Asparagus

          Add the asparagus pieces to the skillet. Cook, stirring occasionally, for 5–7 minutes, until the asparagus is tender-crisp and vibrant green.

          .

           

          4. Season the Sauce

          • Stir in the lemon juice and dried mint. Season lightly with salt.

          5. Combine Pasta & Sauce

          • Add the drained cavatelli to the skillet with the asparagus.
          • Toss everything well to combine. Begin adding the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and clings to the pasta.

          6. Combine Pasta & Sauce

          • Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately.

          7. Finish & Serve

          • Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately..

          Ingredients

            • 200–250 g cavatelli pasta 
            • 1 bunch asparagus, trimmed
            • 1 small onion, finely chopped
            • 2 cloves garlic, minced
            • 2–3 tbsp olive oil
            • Juice of ½ lemon
            • 1 tsp dried mint leaves (or more, to taste)
            • 2 tbsp nutritional yeast
            • Salt, to taste
            • Freshly ground black pepper, to garnish
            • Reserved pasta water (½–1 cup)

              •                                 

            Comments

            Matcha Mood Risotto

            by | Jan 4, 2026 | Breakfast, Desserts, Food

            Matcha Mood Risotto

            Matcha Morning Mood Risotto features arborio rice slowly cooked in a subtly sweet, vibrant green broth of light coconut milk and ceremonial-grade matcha. Sweetened with a touch of agave and topped with crunchy candied pistachios, tart goji berries, and a single, caramelized seared fig. it’s a stunning harmony of textures and flavors. This recipe proves that risotto is not just for dinner, but a perfect canvas for a luxurious and wholesome vegan breakfast. This dish reimagines classic comfort food with a bold, plant-based twist . 

            GETTING READY FOR COOKING

            Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

            Servings: 4 Dietary Info: Vegan, Dairy-free

            Why You’ll Love This Recipe:

            ✔ Unexpectedly Elegant – A truly impressive and beautiful dish for a special morning.
            ✔ Calm Energy Boost – The matcha provides a smooth, focused energy without the jitters.
            ✔ Creamy Without Dairy – The magic of arborio rice creates a luscious, creamy texture naturally.
            ✔ A Symphony of Textures – Enjoy the creamy rice, crunchy nuts, chewy berries, and soft fig in every bite.

            This Recipe is Ideal for

            ✔ A romantic weekend breakfast or brunch
            ✔ A mindful, ceremonial start to the day
            ✔ Impressing guests with a unique vegan dish.

                      

            Dietary Adaptations

            ✔ Naturally plant-based, and dairy-free
            ✔ Nut-free: Omit the pistachios and use toasted sunflower seeds for crunch.
            ✔ Lower-sugar option: Reduce or omit the agave in the risotto and skip the candied nuts.

            More Key Details 

            The key to a perfect sweet risotto is the same as a savory one: toast your rice. Sautéing the arborio rice in coconut oil before adding the liquid is a non-negotiable step; it seals the starch granules, ensuring a creamy rather than gummy texture. Use a high-quality, vibrant matcha for the best color and flavor, as this is the star of the dish. The final stir of cold vegan butter is the chef’s secret to a glossy, restaurant-quality finish..

            Let`s start with the process

            1. Prepare the Toppings & Matcha

            •  In a small skillet over medium heat, combine the pistachios and maple syrup. Cook, stirring constantly, for 2-3 minutes until the syrup bubbles and coats the nuts. Transfer immediately to a piece of parchment paper, spread out, and let cool. They will harden as they cool.
            • In a small bowl, cover the goji berries with hot water to plump them up. Set aside for 10 minutes, then drain.
            • In a saucepan, gently whisk together the light coconut milk, water, and matcha powder until no lumps remain. Heat over low heat until warm, but not boiling. Keep this “matcha broth” warm on the stove.

            2.  Sear the figs

            • Heat a clean skillet over medium-high heat. Add the coconut oil. Once hot, place the fig halves cut-side down. Sear for 2-3 minutes without moving, until deeply caramelized and tender. Remove from the pan and set aside.

            3. Toast and Rice 

            • In a medium, heavy-bottomed pot (like a Dutch oven), melt the 1 tbsp of coconut oil over medium heat. Add the arborio rice and toast, stirring constantly, for 2-3 minutes until the grains are fragrant and look translucent around the edges.

            4. Cook the Risotto

            • Pour in the 1/4 cup water. Stir continuously until the liquid is fully absorbed.
            • Begin adding the warm matcha broth, one ladleful (about ½ cup) at a time. Stir continuously and allow the liquid to be almost fully absorbed by the rice before adding the next ladleful.
            • This process should take about 20-25 minutes. The rice should be tender but still have a slight bite (al dente), and the mixture should be creamy.

            5. Finish the Risotto

            • Once the rice is cooked, remove the pot from the heat. Stir in the agave syrup, vanilla extract, and the cold cubed vegan butter. Stir vigorously until the butter is melted and emulsified, creating a glossy, creamy sauce. Season with a tiny pinch of salt to taste.

            6. Assamble & Serve

            • Divide the warm matcha risotto immediately between four bowls.
            • Top each serving with the candied pistachios, drained goji berries, and two seared fig halves.
            • Enjoy immediately.

            Ingredients

            For the Matcha Broth:

            • 1 (13.5 oz) can light coconut milk

            • 1 ½ cups water

            • 2-3 tsp high-quality culinary-grade matcha powder

               For the Risotto:

              • 1 tbsp coconut oil

              • 1 cup arborio rice

              • ¼ cup water

              • 2-3 tbsp agave syrup, or to taste

              • 1 tsp vanilla extract

              • 1 tbsp cold vegan butter, cubed

              • Tiny pinch of salt

               For the Toppings:

              • 4 fresh figs, halved

              • 1 tsp coconut oil, for searing

              • ½ cup shelled, raw pistachios

              • 1 ½ tbsp maple syrup

              • ¼ cup goji berries

              Comments

              Nutella Dream Cake

              by | Jan 3, 2026 | Desserts, Dinner, Food, Lunch

              Nutella Dream Cake

              Rich, moist, and deeply chocolatey — this Vegan Nutella Chocolate Cake is pure indulgence. Soft cocoa sponge layers with a silky dark chocolate ganache for the ultimate plant-based celebration cake. It’s elegant enough for birthdays and dinner parties, yet simple enough to bake just because you’re craving chocolate. And yes — it tastes even better the next day.

              GETTING READY FOR COOKING

              Prep Time: 25 mins | Cook Time: 35 mins | Cool Time: 1-6 hours

              Servings: 8-10  Dietary Info: Dairy-free, Vegan

               Why You’ll Love This Recipe:

              ✔ Ultra-moist chocolate sponge

              ✔  Even better the next day – Even better after chilling overnight

              ✔ Simple Process – Easier to make than a traditional buttercream-frosted cake!

              This Recipe is Ideal for

              ✔ Celebrations and birthdays

              ✔ Impressing guests with amazing vegan cake

              ✔ Anyone craving for a Nuttela dessert

              Dietary Adaptations

              ✔ Less sweet version: Reduce sugar in the cake by 20 g.

              ✔ *Gluten-free option: use a 1:1 gluten-free all-purpose flour blend

              ✔ Layered cake version: Slice sponge horizontally for two thinner layers and double the filling.

              More Key Details 

              The apple cider vinegar reacts with the plant milk to create a vegan “buttermilk.” This simple step activates the baking soda and helps the cake rise beautifully, resulting in a soft, fluffy crumb with a tender texture. When combining the wet and dry ingredients, mix only until everything is just incorporated. 

              Make sure the cake is completely cooled before adding any frosting. Even slight warmth can cause the cream to melt and slide, affecting both texture and structure. Chilling the cake between layering steps helps the frosting firm up and keeps the layers neat and defined. For the best flavor and texture, allow the cake to rest in the refrigerator for at least 6 hours before serving. This resting time allows the chocolate and hazelnut flavors to deepen and meld together beautifully.

              Let`s start with the process

              1. Prepeare the Cake Pans

              • Preheat oven to 175°C (350°F).
              • Grease and line a 9-inch round cake pan with parchment paper.

              2. Bloom the Cocoa

              • In a bowl, Whisk together plant based milk until with appe cider vinegar until it starts to foam.

              3. Mix Dry Ingredients

              • In a large mixing bowl, combine flour, baking powder, baking soda, and salt.

              4. Combine Wet Ingredients

              • To the milk.vinegar mixture add oil, vanilla extract, and sugar. Mix until sugar dissolves.
              • Add wet ingredients to the dry ingredients. Mix until just combined — do not overmix.

              5. Bake

              • Put batter into the cake pan.

              • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

              • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

               

              6. Make the Vegan Nutella Frosting

              • Place the dark chocolate chips and plant milk in a microwaveable bowl. Heat in the
              • microwave in 30 second bursts, whisking in between, until the chocolate and plant milk are melted together into a smooth glossy ganache. Set aside to cool for 10 minutes.
              • Place the vegan whipping cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Alternatively place in a bowl if using hand-held electric beaters. Whip the vegan cream and sugar to the stiff peaks stage.
              • Once the chocolate plant milk mixture is cooled, pour half into the whipped vegan cream and use a spatula to carefully fold it in until no pale streaks remain and it is uniformly brown.
              • Repeat with the second half until completely combined.

              7. Assamble the Cake

              • Place one cake layer on a serving plate.

              • Put a cake tin around it so it will help you form the cake

              • Spread a thin layer of Nutella or hazelnut spread over the cake layer.

              • Add the Nutella Frosting and spread it evenly.

              • Place the cake tin back in the fridge for 30 minutes.

              8. Prepeare Chocolate Ganache

              • Place the dark chocolate chips and soy milk in a microwaveable bowl. Heat in the microwave
              • in 30 second bursts, whisking in between, until the chocolate and soy milk are melted together into a smooth glossy ganache. Mix well so it is smooth and cool for at least 5 minutes.
              • Once the ganache is cooled enough, take the cake out of the fridge, remove cake tin, and pour ganache evenly over the cake, spreading it with spatula. You can also cover side of the cake with ganache or decorate it by your taste.
              • Put cake back to the fridge, so the ganache cools completely. The it is ready to serve, but it taste best if it in the fridge at least 6 hurs befre serving.

               

              Ingredients

              For the Cake

                • 175g all-purpose flour
                • 3 tbsp cornstarch
                • 30 g cocoa powder
                • 100g cups cane sugar
                • 1 tsp baking powder
                • 1 tsp baking soda
                • ½ tsp salt
                • 200 ml plant based milk (soy milk works best)
                • 60 ml oil (sunflower or canola)
                • 2 tsp apple cider vinegar
                • 1 tsp vanilla extract

               For the Vegan Nutella Frosting  

                • 120 g vegan Nutella or other vegan hazelnut spread

                • 60 g dark chocolate

                • 130 ml plant based milk

                • 1 plant based whipping cream (200 ml)

                • 2 tbs caster sugar 

                  For the Chocolate Ganache:

                • 80 g vegan dark chocolate
                • 80 g plant based milk

              Comments

              Carrot cake

              by | Dec 1, 2025 | Breakfast, Desserts, Dinner, Food, Lunch

              Carrot cake

              Looking for a classic dessert that’s both indulgent and wholesome? This Outstanding Vegan Carrot Cake is your answer!With its moist, spice-infused crumb packed with carrots, walnuts, and raisins, and topped with a dreamy, light orange frosting, It’s a comforting, crowd-pleasing treat that proves plant-based baking is truly irresistible.

              GETTING READY FOR COOKING

              Prep Time: 20 mins | Cook Time: 30 mins | Cool Time: 1 hour

              Servings: 8 Dietary Info: Dairy-free, Refined Sugar-free, Can be made Gluten-free*

              Why You’ll Love This Recipe:

              ✔ Incredibly Moist & Flavorful – A perfect balance of warm spice, natural sweetness, and texture.
              ✔ Wholesome & Naturally Sweetened – Made with maple syrup and whole-grain flour for a better-for-you treat.
              ✔ Surprisingly Light – The silky, stovetop frosting is deliciously rich without being overly heavy.
              ✔ Simple Process – Easier to make than a traditional buttercream-frosted cake!

              This Recipe is Ideal for

              ✔ Celebrations and birthdays
              ✔ A decadent yet healthier dessert option
              ✔ Impressing guests with amazing vegan baking
              ✔ Anyone craving a classic carrot cake with a clean ingredient twist

              Dietary Adaptations

              ✔ Naturally plant-based, dairy-free, and egg-free
              ✔ Refined sugar-free when using maple syrup
              ✔ *Gluten-free option: use a 1:1 gluten-free all-purpose flour blend
              ✔ Nut-free option: omit the walnuts (the cake is still delicious!)

              More Key Details 

              This cake is a fantastic introduction to vegan baking, offering deep, familiar flavors without compromise. The use of coconut oil and apple cider vinegar helps create a wonderfully tender crumb, while the orange zest and rum (optional) add a sophisticated aroma.

              It’s a highly satisfying treat, providing fiber from the carrots, whole wheat flour, and nuts, along with healthier fats from coconut. The frosting, thickened with cornstarch, is a clever and delightful alternative to cream cheese frosting.

              This cake is incredibly versatile—enjoy it as a simple snack cake, dress it up for a celebration, or even bake it as muffins. It’s a wholesome homemade alternative to coffee shop cake, allowing you to control the quality of ingredients.

              Preparing this cake is a straightforward process of mixing and baking, making it perfect for a relaxing baking experience. The flavors develop beautifully, making it an excellent make-ahead dessert.

              Let`s start with the process

              1. Prepeare & Mix Dry Ingredients

              • Preheat your oven to 180°C (350°F). Grease and line a 23-cm (9-inch) springform pan.

              • In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, bicarbonate of soda, salt, and cinnamon.

              • Stir in the desiccated coconut and vanilla powder.

              2. Combine Wet Ingredients

              • If your coconut oil is solid, gently warm the jar in a bowl of hot water until soft and liquid.

              • In a separate medium bowl, whisk together the softened coconut oil, maple syrup, orange juice and zest, apple cider vinegar, and rum (if using) until emulsified

              3. Make the Batter

              • Pour the wet ingredients into the dry ingredients.
              • Mix with a spatula until just combined and smooth—do not overmix.
              • Gently fold in the grated carrots, raisins, and chopped walnuts. The batter will be quite thick.

               4. Bake the Cake

              • Spoon the batter into your prepared cake pan and spread it level with a spatula.

              • Bake in the preheated oven for 30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

              5. Prepare the Frosting

              • Place all frosting ingredients (oat milk, oat cream, maple syrup, cornflour/cornstarch, vanilla powder, and orange extract or zest) into a small saucepan. Whisk well to dissolve the cornstarch.

              • Set over medium heat and cook, add vegan butter whisking vigorously, for 2-4 minutes until the mixture thickens to a spreadable, pudding-like consistency. Immediately remove from heat.

              5. Frost & Decorate

              • Remove the completely cooled cake from the pan. Spread the warm frosting evenly over the top with a spatula—it will set as it cools.

              • For a final touch, prepare the caramelized walnuts. In a small skillet, add the sugar and heat it over low heat. Add the walnuts and stir until they are fully coated and caramelized.

              • Decorate the cake with extra orange zest and the caramelized walnuts.

               

              Chef’s Tips:

              • For a smoother texture: Ensure your carrots are finely grated, not shredded, for the best distribution and moisture.

              • Don’t overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to a tough cake.

              • Frosting consistency: The frosting thickens quickly on the stove. Once it coats the back of a spoon and leaves a clear path when you run your finger through it, it’s ready. If it becomes too thick to spread, whisk in a tiny splash of oat milk.

              • Make-ahead: The unfrosted cake can be baked, cooled, wrapped tightly, and stored at room temperature for a day or frozen for up to a month. Prepare the frosting fresh on the day you plan to serve it for the best texture.

              Ingredients

              For the Cake

                • 200 g (1½ cups) unbleached all-purpose flour*

                • 65 g (½ cup) plain wholemeal (whole-wheat) flour*

                • 1 tsp baking powder

                • 1 tsp bicarbonate of (baking) soda

                • ¼ tsp salt

                • 1 tsp ground cinnamon

                • 40 g (½ cup) desiccated coconut

                • ½ tsp bourbon vanilla powder

                • 100 g (½ cup) coconut oil, softened

                • 120 g (½ cup) raw cane sugar

                • freshly squeezed juice and finely grated zest of 1 large orange

                • 1 tsp apple cider vinegar

                • 1 tsp rum (optional, can omit)

                • 330 g (3 cups) finely grated carrots

                • 60 g (½ cup) raisins

                • 80 g (¾ cup) chopped walnuts

               For the Frosting  & Decoration

                • 220 ml (scant 1 cup) oat milk

                • 1 tbsp vegan butter or margarine

                • 3 tbsp pure maple syrup

                • 3 scant tbsp cornflour (cornstarch)

                • ½ tsp bourbon vanilla powder

                • 1 tbsp finely grated orange zest         

                • 2 tbsp raw cane sugar

                • 1/2 cup walnuts                                           

              Comments

              Powered by