Vegan Chocolate Orange Cake- PinTest#3

Hey guys! Sorry I haven’t posted in a while ‚ô• i’m glad to be back ūüôā I’d like to start by saying I made this cake twice in 4 days…that should speak for itself. I must admit I was a bit sceptical with this one cos the instructions and ingredients were super simple and I already had them all on hand which is rarely the case! This is an impressive cake that’s suitable for parties and well, watching movies alone on any day of the week!

kekcollage1.jpgThe original recipe is for a gorgeous zebra cake. However for us folks who want to get the thing in the oven as soon as possible so we can shovel it in our mouths sooner, it works well as a marble cake too!

To make it a marble cake,just layer about 1/2 cup of each batter on top of each other and on opposite sides of the pan. Still looks pretty impressive to me! (‚ô• ‚ąá ‚ô•)



Recipe Suggestions:

  1. Add orange zest to the chocolate cake as well- this isn’t listen in the original recipe but ties the cake together perfectly
  2. Use brewed coffee instead of water for the chocolate cake- this makes it a lot more rich and flavourful. You could even sub the water for plant milk instead.
  3. Sub a 2 tablespoons of the amount of oil in each batter with aquafaba(liquid from a can of chickpeas or boiled dry chickpeas)- I did this the first time I made the cake and it was way fluffier than the second time when I didn’t sub in the aquafaba.
  4. Reduce the sugar in both batters. I reduced the sugar by a couple of tablespoons and still found it perfectly sweet. This will also depend on how sweet your oranges are.
  5.  Frost/ glaze that mother. Extra calories = extra happiness. I promise.


THIS. WAS. SO. GOOD. Must’ve eaten half the pan, no kidding.

So here’s the amazing vegan chocolate and orange zebra cake that I 100% recommend.

Rating: 9/10. Would’ve been 10/10 if zesting oranges wasn’t so damn tedious haha.

Healthy Vegan Breakfast Series

edited breakfast collage 1.jpg

So I recently watched a couple of documentaries on sugar addiction and health fallacies. This inspired me to experiment more what my diet, especially since most people think breakfast is restricted to bread, or cereal or eggs. I’ve been enjoying making healthy breakfasts that I can look forward to in the morning.

Hopefully i’ll be able to inspire you to be more creative with your breakfasts too. I’ll post recipes soon.Thanks for reading ‚̧

No bake lemon cheesecake- PinTest#2

GAH, THIS WAS GOOD. I’ve always been intrigued by cheesecake, mostly cos when I think cheese the first thing that comes to my mind is cheddar- and that would be gross. But! I do have a weakness for cream cheese-anything. I kid you not, this had been one of my hindrances to veganism. This recipe does however use mascarpone which is expensive as heck here and not as good as cream cheese, i’ll admit, but it works great in this recipe.

Also really easy to veganize too! Just sub all dairy with dairy-free counterparts.

Here are the mistakes I made plus some recommendations in case you’d like to make these;

  1. Use lemons or limes here, but don’t go crazy,yo – I often increase the amount of lemon juice I add to lemon-dessert recipes because I love tart stuff! But be careful here, too much and it’ll be an incredibly loose, mouth puckering-ly sour cheesecake; to little and it’ll be super anticlimactic.
  2. Make sure not to use the pith(the white part)when zesting the lemons/limes – this will result in an unpleasant bitter flavour.
  3. Use ginger biscuits for the base – if ginger is your thing you’ll love this! It gives a wonderful kick!
  4. ¬†Refrigerate overnight – I know, I know. Stick it in the freezer and forget about it OVERNIGHT. Cut into it after a few hours of making and there’ll be a pile of goo over your counter( I mean it would still be delicious and I’d still eat that but save that for a sadder day lol)
  5. Don’t press the base too firmly into the tin – it’ll be incredibly difficult to cut into when slicing. Press firmly, not asphyxiate the damn thing.
  6. I used an agar agar sheet dissolved in the warmed cream and beat it into the cheesecake mixture. I believe this is what made it hold its shape. You could try it without this,I don’t believe it’s necessary but your cheesecake might be a bit looser.

So here’s an amazing No Bake Lemon Cheesecake¬†recipe that I would definitely recommend.

Rating: 7 out of 10. Would’ve been 10/10 if it were a vegan recipe hahaha herecomesthevegetarianguilt lmao.

Watermelon Summer Smoothie


Let’s be honest, I had a whole mason jar of this divine stuff all to myself and I am not ashamed!

So, it’s hot as heck here. And I mean really hot. Like, taking my short off in the bus hot. Average of about 30 degrees celsius.

Unfortunately for a lot of you it’s snowing in your cities so…live vicariously through me, ha ha.

I came up with this recipe on a whim cos I had a, MASSIVE watermelon that I had to cut up before it went bad. Now let me tell you, I’ve never been a huge fan of watermelon. Especially when they’re soft on the inside and bland. I cut into this beauty with low expectations but was met with the most heavenly watermelon I have ever encountered. I could even smell the sweetness! Can you believe it?
It goes without saying that I ate half the thing. A girl has to savor the moment, in case she never comes across it again.

The beauty of watermelons is they they blend into really thin liquid, and therefore can be used as a liquid base in smoothies or summer drinks as opposed to water.

Ginger. Mango. Pineapple. Papaya. Lime. Can I get am amen? I blended these into my smoothie cos I had a bunch of frozen fruit on hand and then found a piece of ginger in my fridge that I had to use up. Done in 2 minutes. This is the perfect drink for summer. Even¬†being the sugar addict I am, I didn’t even have to add any sugar as it was already super sweet. Here’s a tip: freeze your fresh tropical fruit right when they’re about to get over-ripe. This way when you blend them up in your smoothies they’ll be insanely



Never seen anything so beautiful in my life. I guess you can now say I’m hydrosexual, cos you know, watermelons are like 94% water. Right? RiGHt? I’m not crazy I promise.



  • 3-4 cups fresh watermelon, cubed.
  • 1 inch knob of ginger
  • 1/2 cup fresh or frozen mango
  • 1/2 cup fresh or frozen pineapple
  • 1/4 cup frozen papaya
  • 1 lime


Chuck the mango, papaya and ginger into a blender and blend until pulpy. Add in the watermelon and pineapple and blend until smooth. Squeeze in the lime and pulse a few times to incorporate.

Pour in your serving vessel of choice and top with some pineapple and serve. Alternatively, freeze for about 20 minutes until completely chilled, especially if non-frozen fruits were used.

Enjoy and feel summer run right through you ‚̧




Toffee Chocolate Bars-PinTest#1

So, this is my first post.

Here is my first review of a Pinterest recipe –¬†Toffee Chocolate Bars

I was really excited when I saw these cos they looked friggin fantastic.

The recipe is super simple and fast to make, and fast so I’d definitely recommend it on that basis. Unfortunately it didn’t live up to my expectations but I take the blame for that.



They look nothing like the picture on the recipe T_T





I convinced myself that these were healthy and topped them on my breakfast oats. It goes without saying that i didn’t feel so great afterwards.

Here are the mistakes I made¬†plus some recommendations in case you’d like to make these;

  1. Use a smaller pan – I used a 9×11 as instructed but this was way too big. As you can see, the condensed milk layer was stretched out way too thin. I’d rather have fewer but denser bars. I’d recommend an 8×8.
  2. BUTTER, not margarine – Personally margarine grosses me the HECK out. Use butter or a vegan substitute for a richer, more caramel-y taste.
  3. Use good quality chocolate – Trust me, don’t skimp out on this. I used crappy supermarket brand chocolate cos it’s what I had on hand and the difference was clear.
  4. Find those damn butterscotch chips/ toffee bits and use them. Do not substitute – These are pretty expensive here so I decided to get creative with oats, some random apple, an old ass granola bar I needed to get rid of, and an old pack of cheap cookies…BAD IDEA. I mean, they were edible, and okay but pretty frickin weird and way too sweet. Just splurge on the butterscotch chips and lap up your wallet’s tears with your grateful taste buds.

Overall, this is a fantastic recipe if executed¬†correctly. It’s also super easy to veganize if that’s your thing.

RATING : 4 stars out of 5. ( But my version gets a 1 hahaha)