Vegan Raspberry Chocolate Cake

Today I made a really yummy chocolate raspberry cake. I followed the instructions on the box and used egg replacement instead of eggs.. but I added frozen raspberries to the bottom of a line cake tin before pouring the batter in. I also used a rectangular brownie pan opposed to the recommended circular pan. I cooked the cake for 35 minutes in a 180c oven. The result is a fudge cake with tart berry goodness! Yum!

Really like this brand as it is one of few that do no contain corn – which I’m allergic to! 

Vegan Mango Crumble

So I made this today..

It’s all in rough quantities as I was experimenting in the kitchen.

Makes: 4

Ingredients:

Topping:

  • 1/4 cup of coconut chips
  • 1/4 chopped pecans
  • 1/4 chopped walnuts
  • 2 tablespoons seasame seeds
  • 2 tablespoons of dairy free spread (melted)
  • 2 tablespoons of brown sugar 
  • 1/4 almond meal

Base:

  • 4 tubs of mango in natural juice

Method:

  1. Preheat oven to 180c
  2. Pour mango into 4 oven safe bowls. Try to drain 3/4 of the juice.
  3. In a mixing bowl combine all topping ingredients.
  4. Spoon topping onto the fruit.
  5. Bake for 15 minutes or until golden brown.