After eight cheesecake

I rarely eat After Eights, but when I do it always reminds me of my childhood. Those black wrappers looked so posh when I was younger lol.

To be honest, I’m more of a chocolate orange fan but these mint cheesecakes blew me away! I thought this would be a perfect light and refreshing dessert for Christmas. If you love mint chocolate/After Eights and cheesecake then you have to make this…right now!

The other good thing is the cheesecake looked really amazing, tasted lovely and was really easy to make.

This recipe can be easily halved and that’s what I did and placed in 12 hole push up tin.

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Lotus millionaire traybake

I have been waiting to make these little bad boys for quite some time now. I really love anything Lotus. I actually didn’t follow the recipe fully as I made some Lotus cheesecakes for a family lunch and let’s say I didn’t read the recipe properly and I only needed half the recipe, luckily it was only the base that I had double amount of not the cheesecake filling! Anyway I decided that this would be the perfect time to make these as I could replace base of the cheesecake mixture for the base of millionaire shortbread.

I did I was struggle a bit with making the caramel, but as Jane said on her recipe, this is can be a bit tricky to make. I didn’t quite get the fudge as dark as I wanted it to be but I didn’t have time to make it dark…places to go, people to see!

Although this recipe isn’t hard to make (apart from me getting the fudge part wrong) it’s a bit time consuming as each layer needs to set in the fridge and you can’t move on from one layer until the other layer is set! I cut these in small pieces as they are super rich. I couldn’t handle one 5x5cm size (normal size) wayyyyyy too much! that little piece of appreciation is more then enough for me!

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Gluten free eggless lemon and almond cake

I have been experimenting with GF recipes recently as my Uncle can’t eat gluten. Generally I find GF recipes really tricky to make, they generally have such a weird texture and a horrible flavour unless you use ground almonds. This cake was beautiful though, with the lovely sharp lemon, it had a fluffy texture and had a subtle almond taste. I don’t like almond extract but this can be added in for extra flavour.

I topped the cake with whipped cream and fresh sweet strawberries. This gave a lovely fresh taste and added a nice balance to the cake.

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Eggless Chocolate Layered Mousse Cake

I have been meaning to make chocolate mousse cake for such a long time. I’ve always thought it was such a elegant cake/dessert and one of those cake that you would buy in a fancy cake shop. I’m actually not the best at making mousse I always seem to get it wrong, I’ve made it a few times but not with great success. This Terry’s chocolate orange mousse didn’t turn out too bad but still it wasn’t as good as some I’ve eaten.

I had to make this cake eggless and I’ve not made mousse without eggs before. I have seen recipes that make the mousse from double cream and even then I was unsure how well I would do with that. I’m notorious for over whipping the cream 😱😱😱 so I still had to be careful!

As it goes the mousse wasn’t too difficult to make, I wouldn’t say it was the BEST mousse I had eaten but it complimented the cake very well. I would make it again if I were to make mousse cake again, but I’m not sure how well it will work on it’s own.


Eggless Mousse Cake
Serves 12
Mousse, rich, creamy, smooth eggless chocolate cake
Cook Time
30 min
Cook Time
30 min
Dry ingredients
  1. 1 cup - flour
  2. 1 cup - powdered sugar
  3. 1/2 cup - cocoa powder
  4. 1 tsp - baking powder
  5. 1 tsp - baking soda
  6. 1/2 tsp - salt
Wet ingredients
  1. 1/2 cup - oil
  2. 1/2 cup - hot water
  3. 1/2 cup - cold milk
  4. 1 tbsp - vanilla essence
  5. 2 tbsp - yogurt
For the mousse
  1. 200g - dark chocolate
  2. 300ml - double cream
  3. 1tsp - vanilla extract
  4. Chopped nuts for decoration - optional
  5. Chocolate sauce - optional
  1. 1. Grease and line two 8" square cake tin. Preheat the oven at 175°C.
  2. 2. In a medium bowl sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. 3. In a jug add the oil and hot water and mix till well blended. Let it cool down a bit then add the milk and vanilla essence, mix again. Add the yoghurt and mix.
  4. 4. Gradually pour the wet ingredients into the dry ingredients and whisk them together, don't over mix.
  5. 5. Divide the mixture into the two tins. Bake it for 30-35 minutes until the toothpick inserted comes out clean.
For the mousse
  1. Whilst the cake is cooking, make the mousse.
  2. 1. Melt 200g of chocolate in the microwave in a large microwave safe bowl (as the cream has to be added to this, if you don't have one just transfer to a bigger bowl later) in 30-second intervals. Let sit for about 10 minutes to cool.
  3. 2. In a large bowl, whip together heavy cream and vanilla extract until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine. Leave to the side.
  1. 1. Once the cakes have fully cooled, trim the edges of the cake so they are all crisp and neat. Then cut the cake in half so you have four quarters. Place the one quarter of the cake on the plate you want to serve it on. Add one third of the mousse spread across the whole of the cake making sure it's all level. Repeat the process with the other cake layers.
  2. 2. For decoration add some chocolate sauce carefully drizzling it over the edges and scatter a handful of chopped nuts.
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Vegan Spiced Plum Cake

I was really excited about this cake, the photos looked so appetising. I don’t make much plum cakes and I just really liked the sound of plums in a cake, also the addition of almond flour was another plus point for me I thought it would be a bit like a bakewell in a way but with plums. I added some spice to the cake to give it an extra kick as the plums made it sound autumnal although it was still August but you know British weather!  

The original cake looked so amazing but my cake was more like a upside down plum cake and I followed the recipe to the T. As most bakers know, to stop any fruit from sinking they have to be covered in flour which I did but still they sank :(, I should have served it the other way do it didn’t look like an upside down cake!

The flavour of the cake was ok too, even though I added all the spice! the texture wasn’t too bad but some part of the cake were too wet but that was from the plums. I did actually really love the look of this cake all those different shades of red and orangey tones and how it really reminded me of autumn leaves. The cake itself wasn’t too bad, maybe next time I will forgo the plums and add chocolate!


Vegan Spiced Plum Cake
Vegan spiced plum cake with cinnamon, mixed spice and ginger
  2. 240ml- full fat coconut milk
  3. 4tbsp - freshly squeezed lemon juice
  4. 60ml - melted mild coconut oil (or other mild tasting oil)
  5. 125g + 2 tbsp - caster sugar
  1. 220g - all purpose white flour
  2. 80g - ground almonds
  3. 1tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1tsp - mixed spice
  6. 1tsp - cinnamon
  7. 1/2tsp - ginger
  1. 1. Preheat the oven to 175° C and grease and line an 8" baking tin.
  2. 2. In a medium bowl mix all the wet ingredients.
  3. 3. Sieve all the dry ingredient over the wet ingredients bowl and gently fold all the dry ingredients to wet until all combined, don't over mix.
  4. 4. Transfer the mix to the baking tin.
  5. 5. Decorate with plum segments or plum halves if your plums are little. To prevent plums from sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of all purpose flour first before arranging on top of the cake.
  6. 6. Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
  7. 7. Leave to cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and perhaps a dusting of ground cinnamon too, if you like.
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Vegan Lemon Curd Cake

I was amazed when I saw this recipe, ‘vegan lemon curd’ I thought how did they make this without the eggs? but then I thought about it, it’s most probably made using cornflour as the thickening agent and I was right, yay. I do eat eggs but I’m not a huge fan of eating eggs as it does smell a lot, and also when you can taste an eggy taste in cakes, you probably thinking well yeh, when you eat eggs you are going to taste eggs duh! but it’s that strong and overpowering egg taste I’m really not keen on. Anyway most curds are made using eggs and I think it’s made with the egg yolk which are the richer more stronger in taste part of an egg and this is the part which is over powering. To avoid this taste I generally buy the cheapest lemon curd as they use egg powder instead of real eggs. 

My mum and her love for lemons. This was made for her birthday as per usual baking anything lemon and she’s my best friend. I do like lemons in cakes too, I think that’s due to the amount of lemon cakes I’ve eaten which has made me like lemons a lot more. This cake had to be all eggless due to religious reasons and this recipe just came at the right time. I have made a few eggless victoria sponges and most haven’t really impressed me. They have either been too dry, too dense or too flat one problem or another. I think making eggless or vegan cakes are quite tricky to get right. I think this cake impressed me and my family, with the help of the lemon curd and the frosting this was a winner in taste and texture . This cake used golden syrup and boy could you smell that whilst it was baking in the oven it was soooo yummy and it brought me back to when I loved eating porridge with golden syrup but I stopped doing that and replaced it with honey.

You should definitely try this cake as its scrumptious, if you love lemons and more lemon with a hint of creaminess you would love this cake… yum yum yummy.

Please note that the lemon curd is usually made a day in advance so keep that in mind when making this cake. 


Vegan Lemon Curd Cake
A vegan sticky, syrupy cake lemon cake
Cook Time
30 min
Cook Time
30 min
Lemon Curd
  1. 1 lemon - finely grated zest
  2. 11/2 tbsp - cornflour
  3. 2 - juice of 2 large lemons (about 100ml)
  4. 50ml - water
  5. pinch salt
  6. 100g - granulated sugar
  7. 2 tbsp - almond milk unsweetened
  8. 2 tbsp - vegan spread (such as Vitalite or Flora freedom)
Vegan Lemon Cakes
  1. 300ml - almond milk unsweetened
  2. 1 tbsp - lemon juice
  3. 150g - vegan spread
  4. 3 tbsp - golden syrup
  5. 275g - self-raising flour
  6. 45g - cornflour
  7. 1tsp - bicarbonate of soda
  8. 175g - caster sugar
  9. 3 - finely grated zest of 3 large lemons
Lemon Buttercream
  1. 150g - vegan spread
  2. 225g - icing sugar sifted
For 7" Cake
Vegan Lemon Cakes
  1. 400ml - almond milk unsweetened
  2. 11/3 tbsp - lemon juice
  3. 200g - vegan spread
  4. 4 tbsp - golden syrup
  5. 375g - self-raising flour
  6. 60g - cornflour
  7. 11/3tsp - bicarbonate of soda
  8. 238g - caster sugar
  9. 3 - finely grated zest of 3 large lemons
Lemon Buttercream
  1. 200g - vegan spread
  2. 305g - icing sugar sifted
Lemon Curd
  1. 1. Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small pan. Gradually whisk in the lemon juice then whisk in the water, salt and sugar.
  2. 2. Stir over a medium heat until the sugar has dissolved then continue to cook, whisking constantly, until it comes up to a gentle simmer and becomes very thick; cook for a further minute.
  3. Whisk in the almond milk and vegan spread and continue to stir over a low heat until melted and smooth then remove from the heat. If you like you can pass the curd through a fine mesh sieve to remove the lemon zest (I leave it in). Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cools and will keep in the fridge for about 3 weeks.
Vegan Lemon Cakes
  1. 1. Preheat the oven to 175°C. Grease and line three 6" or 7" round tins.
  2. 2. In a small bowl stir the lemon juice into the almond milk and set aside to curdle.
  3. 3. In a saucepan add the vegan spread and the golden syrup and heat until the spread has melted, set aside to cool slightly.
  4. 4. In a large bowl, sift the flour, cornflour and bicarbonate of soda and stir in the sugar and lemon zest. Whisk in the milk mixture then the melted spread and until smooth.
  5. 5. Divide the mixture evenly between the three tins and bake for about 25 minutes, 30 mins for 7" until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.
  6. 6. Leave to cool completely.
Vegan Lemon Buttercream
  1. 1. Place the vegan spread in a bowl and gradually stir in the icing sugar, whisk until smooth.
  1. 1. Place one cake on a serving plate and spread third of the buttercream then spread over a generous layer of lemon curd. Repeat with the other two layers.
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When I think of tiffins bars, I just think of these sweet treats in a rusty old biscuit tin all wrapped up in baking paper. It has a very nostalgic feel to them and something that you would have sitting waiting for you at you grans house.

I really like tiffins as they have a bit of everything in them (which is great for a fatty like me!) they have so much different textures which makes your taste buds go crazzzzyyyyyy. The other thing about tiffins which make them great is the that you can adjust it and add what you want to to make the suit your taste. Actually there is more plus points, they are no bake, quick and easy to make too. These could possibly be made vegan as well which is great for the vegans out there.

These are delicious and this recipe worked well everything stayed intact.


Yields 12
Delicious crunchy, chocolatey, crispy, fruity and nutty bar
Prep Time
10 min
Prep Time
10 min
  1. 145g - unsalted butter
  2. 60g - Golden syrup
  3. 25g - Caster sugar
  4. 10g - Cocoa powder
  5. 50g - Cornflakes
  6. 225g - Hobnobs/oat biscuits
  7. 70g - Cranberries
  8. 50g - Salted peanuts
  9. 50g - Desiccated coconut
  10. 200g - Milk chocolate
  1. 1. Line 8" square/round cake tin with baking paper.
  2. 2. In a saucepan melt the butter, golden syrup, caster sugar, and cocoa powder together in a large saucepan over a gentle heat.
  3. 3. While they’re melting, roughly crush your biscuits (either by putting them in a sandwich bag and bashing them, or blitzing them in the food processor) until you have a mixture of fine crumbs and some fairly big chunks.
  4. 4. When you the butter mixture has melted to a glossy dark liquid and the sugar has dissolved, take the pan off the heat. Then add all the rest of the ingredients in, the crushed biscuits, cornflakes, cranberries, salted peanuts, and coconut. Make sure everything is well combined.
  5. 5. Place all the mixture into your prepared cake tin and press it down in an even layer. Pop the tin in the fridge to chill while you melt the chocolate. Melt your chocolate either in the microwave on low heat or in a glass bowl over gently simmering water. Pour melted chocolate over the cooling base and give it all a shake so the chocolate is even, then put the whole thing back in the fridge to set for around 1 hour, or until the chocolate is firm.
  6. 6. Cut, serve, try to resist eating whole thing at once by yourself.
  1. You can add or change any of the ingredients.
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Oat and Coconut Gooey Caramel Bars

These gooey bad boys are definitely not good for the waist line, they have a huge amount of butter and sugar and use two tins of condensed milk, yes you heard it right > TWO TINS<, heart attack waiting to happen!

I made these little treats for Diwali giveaways, as you know, me making these weren’t helping with the rest of the fatty, sugary food we have lol, oh well. It only happens once a year right?

I really loved the oat and coconut base in these bars, I haven’t used a coconut with oats in a base before, or not that I can remember. It gave a nice texture and taste and I will consider using it again.

I did have an issue with these are the caramel layer just didn’t set properly leaving it very gooey and unset :(. It had to be kept in the fridge otherwise it was a complete mess! The other thing I really, really loved about these bars was obvs the chocolate topping, as it was chunky it just made it even better, who doesn’t like chunky thick chocolate, yummy!


Oat and Coconut Gooey Caramel Bars
Yields 20
A gooey and sticky caramel bar with oat and coconut base
Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
Oat and coconut base
  1. 150g - butter
  2. 3/4 cup - brown sugar (I used light but any will do)
  3. 2 tbsp - golden syrup
  4. 2/3 cup - coconut threads (I used desiccated)
  5. 11/4 cup - rolled oats
  6. 3/4 cup - plain flour
  7. 1 tsp - baking powder
Caramel Layer
  1. 2 x 395g cans - of sweetened condensed milk
  2. 140g - unsalted butter, cubed
  3. 2 tbsp - golden syrup
  4. 1/4 cup - brown sugar (any will do)
  5. Pinch of salt
  6. 200g - dark chocolate, roughly chopped*
  7. Sea salt
  1. 1. Preheat the oven to 180°C and line a 8" square tin.
  2. 2. In a saucepan, melt the butter, sugar and golden syrup. Remove from heat and set aside.
  3. 3. In a seperate bowl combine the coconut, rolled oats, flour and baking powder. Add the butter mixture and mix well. Press into lined tin and bake for 15 minutes or when just turning golden, then leave to cool.
  4. 4. Whilst in the oven you can make the caramel layer. In a saucepan, combine all ingredients. Once all ingredients have melted remove from heat and let cool for 10 minutes.
  5. 5. Pour caramel over oaty coconut base and bake for 15-20 minutes until golden and bubbling at the edges but still slightly runny in the centre. Remove from heat and set aside for 10 minutes.
  6. 6. Once slightly cool scatter the chopped chocolate and then refrigerate until the caramel has set.
  7. Sprinkle over a little sea salt before serving (optional)
  1. *You may not need to use the whole 200g depending on how chuncky you cut it
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Eggless Spiced Apple Cake

This cake shouts autumn, it has the lovely spice and apples and to top it off it’s eggless too woop. The mornings and evenings are really starting to get that bit chilly and the leaves are starting to change to the beautiful reds and orange shades how beautiful. 

I found the taste of apples were not quite there. I think as this cake is so similar to carrot cake you get mistaken with thinking it’s a carrot cake and not an apple cake. For future baking I would suggest to cut the apples into chunks and possibly add some more of top of the cake which hopefully will bring give more of an apple taste and add a bite too.

The cream cheese frosting is always a must and something that always gives the cake the extra lift. Please don’t forget to add this!

Eggless Spiced Apple Cake
Serves 8
Spiced and fluffy eggless apple cke
Cook Time
30 min
Cook Time
30 min
For the Cake
  1. 11/2 cup - plain flour
  2. 1 cup - brown sugar
  3. 1 tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1 1/2 tsp - cinnamon powder
  6. 1/2 tsp - ginger powder
  7. 1/4 tsp - salt
  8. 1 cup - grated apple
  9. 3/4 cup - water
  10. 1/2 cup - extra virgin olive oil
  11. 1 tsp - vanilla extract
  12. 1 tsp - vinegar
  13. 3/4 cup - chopped walnuts
Cream Cheese Frosting
  1. 250g - cream cheese
  2. 40g - unsalted butter
  3. 1/4-1/2cup - icing sugar
For the Cake
  1. 1. Line and grease a 9-inch round/square baking pan. Preheat the oven to 175°C.
  2. 2. In a large bowl of a stand or hand mixer blend all the dry ingredients add flours, brown sugar, baking soda, baking powder, spices and salt).dd the grated carrot and stir until well blend.
  3. 3. In a separate bowl mix the wet ingredients (water, olive oil, vanilla and vinegar). Add the wet ingredients to the first mix and mix until combined.
  4. 4. Fold in the grated carrot and walnuts until just combined.
  5. 5. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.
For the cream cheese frosting
  1. 1. In a stand mixer on a slow speed beat together the icing sugar and butter until smooth. Add the cream cheese beat on high speed until it's all smooth and combined.
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Ginger, spice and all things nice apple eggless cupcakes

apple eggless10

I’m constantly on a journey to try and find that perfect recipe for eggless cake, if you don’t know, these cakes are difficult to get right as they don’t contain the protein to give the cake the moistness it needs and I want to make these cakes without using egg replacer. One of the most recent ones I have made was the Eggless Guinness cake, I really liked this one, it was quite rich, moist but dense but and most importantly the flavour was yummy. 

I came across this recipe and thought ohhhh lovely, what a nice autumnal recipe. I love the taste of ginger in cakes and one of my favourite shop brought cake is Jamaican ginger cake. I decided to add a grated apple for extra moisture and texture. The cupcakes however didn’t taste of apple that much as the taste of ginger and spice taste was taking over.

I did loveeeee the taste the cakes but as for moistness and cake texture goes it didn’t quite live up to it, which was a shame! Oh well back on to my quest.

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Ginger, spice and all things nice apple eggless cupcakes
Yields 24
A ginger spiced apple cupcake
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
For the cupcakes
  1. 100g - butter
  2. 2 tbsp - honey
  3. 1 tbsp - molasses
  4. 1 tsp - vanilla extract
  5. 1/4 juice - lemon
  6. 300ml - boiling water
  7. 325g - self raising flour
  8. 50g - caster sugar
  9. 50g - brown sugar
  10. 1 tsp - bicarbonate of soda
  11. grated zest of - 1 lemon
  12. 2 - preserved ginger, chopped
  13. 2 tsp - ground ginger
  14. 1/2 tsp - mixed spice
  15. 1 tsp - cinnamon
  16. 1 grated - small apple
  1. 150g full fat cream cheese
  2. 20g - unsalted softened butter
  3. 1 small tub - double cream
  4. 2 tbsp - honey (to taste)
  5. icing sugar - (to taste)
  6. 1 tsp - vanilla extract
  7. chopped crystallised ginger
  1. 1. Line a cupcake tin with liners and preheat the oven to 175°C.
  2. 2. In a saucepan put the butter, honey, sugars, molasses, lemon juice and vanilla extract in a heatproof bowl and stir until the butter has melted.
  3. 3. Meanwhile in a separate bowl mix together the flour, sugar, bicarbonate of soda & lemon zest, grated apple, chopped crystallised ginger.
  4. 4. Once the butter has melted, add the wet ingredients into the dry, and mix until well combined.
  5. 5. Place the batter in the cases and fill to the top and bake for 15 minutes until it's cooked.
For the icing
  1. 1. With a stand mixer or hand mixer mix the double cream until just whipped don't over whip.
  2. 2. Place the cream into a bowl.
  3. 3. In the same bowl add the butter and blend until smooth, add icing sugar if needed blend until smooth then add the cream cheese blend for a minute. Add the whipped cream and mix until combined.
  4. 4. Decorate the cooled cupcake and place the chopped ginger.
  1. I added the grated apple, brown sugar and molasses but these are optional and not in the original recipe.
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