Vegan Chocolate Cake with Wild Berry Frosting
 
Recipe Type: Dessert
Prep time: 30 minutes
Cook time: 45 mins
Total time: 1 hour and 15 minutes
Serves: 8-10 people
 
Ingredients:
1) Cake: 
3 cups of Flour
½ cup of Cacao
2 cups of Brown Sugar
2 teaspoons of baking powder
1 teaspoon salt
1 tablespoon of cinnamon
1 tablespoon of ginger
2 cups of mylk (soy or coconut)
1 and ½ cups of coconut oil, liquid
¼ cup of apple cider vinegar
1 tablespoon of vanilla extract
2 chia eggs (2 tablespoons of chia and 6 tablespoons of water, mixed and left for 5 minutes before adding)
 
2) Frosting:
½ cup non hydrogenated vegetable shortening
3 cups of icing sugar
1 tablespoon of vanilla extract
3-4 tablespoons of wild berries (fresh or de-thawed).
2-4 tablespoons of mylk (soy or coconut), depending on frosting consistency
 
Instructions:
 Preheat oven to 180C and line a 26 inch cake tin.
 
In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, salt, cinnamon, ginger and salt.

In a separate bowl, combine the wet ingredients: mylk, coconut oil, vinegar, vanilla and chia egg. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed.
 
Fill your cake tin, and bake for 45 minutes. Insert a toothpick into the middle and if it comes out clean, then pull it out of the oven and transfer to a wire rack to cool. 

Using an electric whisk, blend all the frosting ingredients together (as you can see I didn't do this as I wanted to experiment with a rougher version to see and taste the berries). Place frosting in piping bag, and frost as you like. I didn’t have a piping bag, so I simply spooned on the frosting and smoothed it with a knife. Not as pretty, but equally as delicious!

If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,
 
Penelope

Roasted Pumpkin and Sage Soup

Recipe Type: Vegan Soup
Prep Time:  10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves 4 people as mains, or 6 people as entrée size.
 
Ingredients:
½ butternut pumpkin
1 tablespoon of garlic infused olive oil
2 cups of vegetable stock
2 cups of nut mylk
1 teaspoon of turmeric
1 tablespoon of ginger
1 bunch of fresh sage
Salt and pepper to taste.
 
Optional garnish:
Drizzle of olive oil (garlic infused if possible)
Sage leaves (3 for every bowl).
 
Method:
Preheat your oven to 180 degrees. Place pumpkin on a baking paper lined tray, drizzle with olive oil, and cook for 30-45 minutes until thoroughly and deliciously roasted.
 
In your favourite saucepan, add roasted pumpkin, stock and mylk, turmeric, ginger, sage,  salt and pepper, and blend with a hand held blender. Bring to boil, and then move to a medium-low heat until you’re ready to serve. You’ll find that adding the fresh sage after the main cooking is done will make the flavour stronger and more potent, and it will give the soup a really fresh and beautiful taste. I love a thick soup, but add another cup of water or nut mylk if you want to have a thinner version. I find water softens flavours and nut mylk will add richness and creaminess. 
 
Pour into bowls, and you can garnish Italian style by drizzling your favourite garlic infused olive oil, and then place three sage leaves in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy! 

If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,
 
Penelope