Chocolate Cake with Whipped Ganache / Vegan


Sometimes you just want a simple chocolate cake (and sometimes actually means all the time if you happen to be me). This cake is simple, dark and indulgent. It’s my favourite chocolate cake recipe, and might just become yours too.


For the cake:

  1. 135 g all purpose flour
  2. 50 g  cocoa powder
  3. 1 teaspoon baking soda
  4. ½ teaspoon baking powder
  5. a pinch of salt
  6. 225 ml milk of your choice (soy, almond, regular all work)
  7. 1 teaspoon red wine vinegar
  8. 150 g caster sugar
  9. 150 ml sunflower oil
  10. 1 tablespoon vanilla extract

For the whipped ganache:

  1. 200 g dark chocolate, chopped
  2. 150 ml hot water
  3. lots of ice


  1. Preheat the oven to 160°C. Line two 8 inch cake tins with baking paper.
  2. Put the flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl and sift twice.
  3. In a separate bowl, whisk the milk, vinegar, sugar, oil and vanilla extract.  Pour into the flour mixture and whisk until well combined.
  4. Spoon the batter into the prepared cake pan and bake for 40-55 minutes.
  5. Remove from the oven and let cool in the tins for 10 minutes, then remove from tins and leave to cool completely.
  6. To make the ganache, add the chocolate into a large  heat-proof bowl over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the water.  Leave the chocolate to melt, then stir until smooth and silky. Remove from heat.
  7. Pour the hot water into the bowl of chocolate and mix until nice and smooth.
  8. Place the bowl in a dish filled with ice cubes.  Using an electric whisk, and quickly whisk the chocolate and water mixture thoroughly and quickly until stiff peaks form.
  9. If you don’t get peaks, melt some more chocolate and whisk in quickly.
  10. Spread the ganache between and on top of the cakes.


Pistachio Chocolate Cookies / Vegan + Gluten Free


These cookies are highly addictive. Made with just a handful of ingredients, they are chewy, nutty and downright delicious. Pistachio and dark chocolate is a ridiculously amazing combination, but the addition of coconut just takes it to a whole new level!

* Makes about 10 cookies


  1. ¾ cup pistachios (shelled)
  2. ¼ cup assorted nuts of your choice (I used almonds, cashews and walnuts)
  3. 1 tablespoons cocoa powder
  4. 3 tablespoons coconut oil (melted)
  5. ¼ cup brown sugar
  6. 1 tablespoon maple syrup
  7. 1 tablespoon almond milk
  8. ¼ teaspoon salt
  9. ½ teaspoon vanilla
  10. 4 ounces dark chocolate (chopped)


  1. Line a baking sheet with parchment paper and preheat the oven to 180°C.
  2. Place pistachios and assorted nuts in a food processor and pulse until finely chopped. Set aside.
  3.  In a mixing bowl, add the coconut oil, sugar, honey and almond milk. Stir in the salt and vanilla. Mix in the chopped nuts and cocoa powder. Place in the fridge for 30 minutes at least. The dough will be wet and needs to harden slightly before baking.
  4. Once the dough has chilled, make small balls and flatten them to about ¼ of an inch. Place the cookies at least 3 inches apart on the baking sheet.
  5. Place cookies in the oven and bake for about 8-9 minutes or until the edges are just golden brown. They will still look soft but will continue to cook when you take them out of the oven.
  6. Let the cookies cool completely on the baking sheet. Do not place on a cooking rack!
  7. In a double boiler melt the chopped chocolate, constantly stirring until the chocolate is smooth and melted. Drizzle in about ½ teaspoon of coconut oil.
  8. Using a spoon, drizzle chocolate on to the top of the cookies. Decorate with crushed pistachios. Let the chocolate set completely.