Vegan Cacao Cupcakes with Almond Fudge Icing

As it was my birthday this week, I thought it was only right to share a cake recipe with you…  & as chocolate cake is my favourite, … a gluten-free and vegan chocolate cake is what I decided to go for! (Well it is MY  birthday after all). These vegan cakes use ‘flax seed egg’ to replace hen’s eggs, which works really well to bind the mixture and results in moist and yummy cupcakes.  The flax seed, cacao and buckwheat flour also increase the nutritional value of these cakes, so while they are still cakes, they are much better for you than the traditional Victoria sponge.

The addition of the almond butter in the icing mixture creates a fudge-like flavour and really compliments the cake.



  • 1 Cup Buckwheat flour
  • 2 Tbsp Ground flaxseed
  • 5 Tbsp Water
  • 1/2 Tsp Xantham gum
  • 2 Tsp Baking powder
  • 1 Tsp Cinammon
  • 1/4 Cup  Maple Syrup
  • 1/2 Tsp Vanilla Essence
  • 1/4 Cup Sunflower or other type of oil (coconut works well)
  • 2 Tbsp Cacao Powder
  • 1 Tbsp Almond Milk


  • 1 Cup Icing sugar
  • 1 Tbsp Cacao Powder
  • 1 Tbsp Almond Butter
  • 1-2 Tsp Almond Milk


  1. Add the 2 1/2 tbsp water to the ground flaxseed and leave to set for 15 minutes in the fridge.
  2. Pre-heat the oven to 180 degrees.
  3. Meanwhile, sieve the buckwheat flour, cinammon, cacao powder, baking powder, xantham gum and pinch of salt into a large mixing bowl, mix to combine.
  4. Add the maple syrup, vanilla, almond milk into the mixing bowl and combine with the flour mixture.
  5. After the 15 minutes is up, add the flaxseed mixture to the mixing bowl and stir to mix with the rest of the ingredients.
  6. Dollop dessert spoonful’s of the mixture into muffin cases and bake in the oven for around 10-15 minutes.

For the Icing:

  1. Sieve the icing sugar and cacao powder into a mixing bowl.
  2. Add in the almond butter and almond milk, mix to form a smooth paste.
  3. Pipe on top of the cakes.

Nb. if you want a thinner icing to drizzle over, add more almond milk to the mixture so it forms a drizzling consistency.


Choco Peanut Butter Layer Pudding

This dessert tastes so deliciously rich and chocolatey, not only that but it also looks impressive and, best of all, definitely gives you your chocolate fix, without a morsel of chocolate passing your lips!

Silken tofu is a softer, silkier tofu, which gives the pudding it’s creamy consistency.  It doesn’t have a strong or much flavour at all, so allows the cacao and peanut butter to take over and do the talking in that department!  Give it a go!



  • 350g Packet silken tofu
  • 1 Tbsp cacao powder
  • 1Tbsp Peanut butter
  • 1 Tbsp maple syrup
  • 1/2 Tsp vanilla essence

For the base

  • 1 Cup Pecans
  • 1/2 Cup Medjool dates (de-stoned)
  • 1 Tsp Cacao powder
  • Pinch Salt


  1. In a blender, blend together the pecans, medjool dates, 1 tsp cacao powder and a pinch of salt until the nuts have broken down and all ingredients are mixed together.
  2. Arrange the small cups you are serving the dessert in and place the walnut-date mixture in each one, flattening them down to make a base.
  3. Place the cups into the freezer for around 15 minutes to firm up.
  4. Meanwhile,  blend the tofu, cacao powder, vanilla essence, peanut butter and maple syrup until it is smooth and a creamy consistency.
  5. Pour this mixture on top of the walnut base.
  6. Place the dessert pots in the fridge to set, they should be left at least 2 hours before serving.
  7. After 2 hours, remove from fridge and eat, eat, eat!!