Vegan Chocolate Peanut Butter Birthday Cake

I just had to share this with you even though it's not my own recipe. It's not only the best vegan cake I've ever made, but it's up there with the best cakes I've made, full stop.

Unlike other vegan cakes it doesn't contain a cupful of oil (I read the number of calories recently in a bottle of vegetable oil, and am still reeling). But it's still incredibly moist, so much so that you need to eat it with a fork rather than fingers, and really chocolatey. The peanut butter filling and topping are delish - even my husband loved this and he doesn't really like peanut butter. All together, it's a gooey cake that feels very indulgent - a real treat both for vegans and non-vegans alike.

I made this the day after my birthday as I had a couple of friends coming over to do a room escape game (which was brilliant by the way, I can't recommend them enough). One friend is vegan and I wanted to make a cake she could eat, so had a look online and found this recipe on Dora's Daily Dish - pop over and have a look.
The recipe was quite interesting - as I said a lot of the vegan cakes I've made use oil. This one uses melted vegan margarine, flax seed, almond milk and coffee.

It's really easy to make, you just mix the wet ingredients into the dry ingredients.

 

Here the cakes have just come out of the oven

The frosting unusually doesn't use icing sugar and is just peanut butter, vegan margarine and agave nectar. I spread half in the middle of the cake and the other half on the top.

A fairly simple, classic cake - the two layers were pretty deep, this is a good recipe in that sense - and in fact in every sense!

 

I'm sharing this bake with We Should Cocoa at Tin and Thyme.

The Life in your Years Birthday Card

Do you know the quote "In the end it's not the years in your life that count, it's the life in your years"? I was familiar with it but hadn't realised it was attributed to Abraham Lincoln! I had a sheet of die cuts from a card making kit that had various sentiments and quotes on them, including this one.

The die cut was quite large so I decided to make it the centrepiece of the card on its own - but as it needed something else to create interest, a gatefold card was ideal. This is a card that is split in the middle of the front of the card and each side opens outwards.

I covered both parts of the front with blue spotted paper and covered the inside with a different piece of blue paper from the same pack - since when the card is standing the inside will be partly visible. I glued the die cut onto one side of the front so it would sit across both parts but allow the card to open, and added a 'happy birthday' outline sticker inside.

Vegan Picnic Food

Here are a couple of quick ideas for picnic food. I needed something suitable for vegans which meant that my usual sausage rolls and the like were out - also I wanted a healthier option. So I made a pasta salad and potato salad.

For the pasta salad:
Cook some pasta according to pack instructions - I'm not specifying quantities here. Chop some red pepper and spring onion and halve some cherry tomatoes and add into the pasta. In a jar with a lid mix a little white wine vinegar with agave nectar and some dijon mustard and toss with the pasta.

For the potato salad:
Cook some potatoes until just tender and cut into cubes or large chunks. Chop some red onion, spring onion and fresh herbs such as basil or parsley and toss with the potatoes. In a jar with a screwtop lid, mix a little olive oil, lemon juice and wholegrain mustard and drizzle over the potato salad.

These are also nice as a side dish if you are eating at home; if you are taking them on a picnic use good tupperware with tight-fitting lids!

I'm sending this to the Extra Veg challenge, hosted by Allotment 2 Kitchen, who is looking for savoury vegetarian recipes. The challenge was launched by Helen at Fuss Free Flavours.

 Lisa's Kitchen is hosting No Croutons Required this month (co-founded by Jacqueline at Tinned Tomatoes) and is calling for vegetarian soups and salads.

Two-Tone Superfoods Smoothie

I know, it's green... but it's good for you! And I'm sure even picky children would find this fun to drink with the two-tone colour and the different fruits in each layer.

I was recently sent two cartons of Blue Diamond Almond Breeze almond milk, with the challenge of creating a new breakfast smoothie. Obviously I know that most people are in a hurry in the mornings and want something they can drink on the go, but this can be partly made the night before - and in any case, the challenge asked for an "original and interesting smoothie recipe" - and mine is certainly that!

A year or so ago I'd never drunk any sort of dairy-free alternative to milk, but now thanks to a friend who has turned vegan, there is often a carton of soya milk in my fridge. I hadn't tried almond milk before and I can say I definitely enjoyed it - it has a more subtle taste than some dairy-free alternatives I've tried, and most importantly doesn't turn my cup of tea a funny colour like some seem to!

Almond Breeze is vegan and also low-calorie; the unsweetened variety has 60% fewer calories than even skimmed milk, while it is still a good source of calcium. It also comes in original and chocolate flavour. For more information visit www.almondbreeze.co.uk

I thought of several different smoothie flavour combinations but none of them seemed original enough for this challenge. As I was finding it hard to choose between my ideas, I decided to combine the two and make a two-layer smoothie!

Here are the ingredients I used. You can obviously adapt this and swap out any ingredients you want, but this is the recipe I used (of my own creation):
For the bottom layer:
1 banana
1 kiwi
1 tsp Matcha Green tea powder
1 tbsp agave nectar
1 cup Almond Breeze

For the top layer:
1 large slice melon
1 pear
1 tsp agave nectar
1 tsp hemp
1/2 cup Almond Breeze

First to make the bottom layer, I chopped a banana, kiwi and added a spoonful of Matcha Green Tea Powder. This is finely-milled green tea that can be made into a drink or used to flavour foods. It has all sorts of health benefits including being an anti-oxidant, boosting metabolism and reducing cholesterol. However, it's not to everyone's taste so if you were making this for children I might suggest leaving this ingredient out.

I whizzed it up in my blender with a cup of Almond Breeze and a spoonful of agave nectar - I could have used honey, but since Almond Breeze is suitable for vegans, I wanted to make sure the whole recipe was.

Transfer to a small tub that is suitable for freezing and place in the freezer for at least 4 hours or overnight.

When you are ready to drink the smoothie, prepare the top layer. I cut a large slice of melon

And also chopped up a pear

Continuing on the superfoods theme, I added a spoonful of hemp. You can get this in health food shops; I bought a small box from Holland & Barrett that contained different seeds in small sachets (such as flax) so you can try them all and see what you like. Hemp is a seed that is high in protein, magnesium and iron, and the health benefits are numerous. You can add it onto porridge or museli or stir it into yogurt, or as I did, blend it into your smoothie.

I also added some agave nectar

 

Finally half a cup of Almond Breeze

Whizz it in the blender

If you have frozen the bottom layer of the smoothie overnight, you will need to allow it to come to room temperature so you can crush it up (similar to waiting for ice cream to soften enough to serve). If you have frozen it for a few hours it should be the right consistency - a bit like a slushy, so it's not entirely liquid, but you can still drink it through a straw.

Scoop a few spoonfuls into the bottom of a glass

Now pour the top layer of the smoothie on top; it will sit on top nicely.

I accessorized with a slice of kiwi and a straw. It's actually quite fun to drink one layer at a time or you can mix them both up. I think even though this is green and might put some picky children off, the fun of reaching the bottom layer should hopefully make them drink up!

You can check out the other entries in the Almond Breeze smoothie challenge here.