Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Cheescake ingredients
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I love cheesecake. I love the smooth and creamy texture of the cheese combined with the crunchy biscuit base. I love the way it melts in my mouth, and how satisfied I feel when I eat it. I love the variety of flavours, from mixed berry, to chocolate, to salted caramel. Yes, my love for cheesecake is incomparable. But, as a vegan, how was I ever going to satisfy my cheesecake needs?!

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Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Raspberry and Coconut 'Cheesecake'
 
Prep time
Cook time
Total time
 
A rich and creamy alternative to traditional cheesecake.
Author:
Recipe type: Vegan, gluten-free
Serves: 12
Ingredients
  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice
Instructions
  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.
Nutrition Information
Calories: 431 Fat: 31.5 Carbohydrates: 33.3 Protein: 9.5
 

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Banana and Coconut Loaf (Vegan, Gluten-free)

 

Banana and Coconut Loaf
 
Prep time
Cook time
Total time
 
A light and fluffy banana cake.
Author:
Recipe type: Vegan, gluten-free
Cuisine: Cake
Ingredients
  • 2 ripe bananas (roughly 80-100g each)
  • 170g coconut flour (OR gluten free flour/ plain flour)
  • 115g sugar of your choice (I used granulated)
  • 25g dessicated coconut
  • 200ml sunflower oil
  • 140ml water
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat the oven to 180 degrees Celcius/350 degrees Fahrenheit/ Gas Mark 4, and grease and line a brownie tin, or a small loaf tin.
  2. Using either a fork or potato masher, mash the two bananas in a large mixing bowl.
  3. Sieve flour to remove any lumps and add to the banana, along with the sugar, coconut, oil and water.
  4. In a small bowl, add the bicarbonate of soda and 1 tbsp of water. Mix thoroughly then add to the mixture and gently fold.
  5. Pour into the lined tin, and bake for 50 minutes, or until the loaf has risen. To check it is cooked through, stick a knife through the middle, and if it comes out clean you’re good to go.
Nutrition Information
Calories: 317 Fat: 22.5 Carbohydrates: 22.5 Protein: 2.8
 

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Banana and Coconut Loaf (Vegan, Gluten-free)

Just want the recipe? Click here.

Okay so this one is an adaptation of a vegan ‘brownie’ recipe a friend of mine sent me last year.

I lived in London during my first year of university, and whilst I decided to continue my studies back home in the North East, I made some great friends whom I still keep in regular contact with. The Christmas before last, I went down to London to stay with my friend Becca, who lived with her fellow coursemate Cecilia, in a tiny little basement flat on Old Kent Road. I was a little dubious about staying in such close proximity with a girl I had never met before, but Becca told me not to worry, Cecilia and I would get on just fine. And of course, she was completely right. They both made me feel completely at home, and as they are both fellow food lovers, I had so much fun cooking with them. The few days I stayed there were an absolute blast, with the highlight being getting completely wrecked off homemade mulled wine, and covering ourselves in glitter.

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