Vegan Butterfly Fairy Cakes
The sponge was Golden Vanilla Cupcakes from Vegan Cupcakes Take Over The World, I used brown sugar and half white half wholewheat flour.
The buttercream was Vitalite Margarine with a splash of soya milk, vanilla extract and icing sugar and underneath is a layer of raspberry jam.
I hadn’t had these in forever (they were my favourites as a child) and have never seen a dairy free version so once I got that in my head I knew I had to make them!
This evening I made…
STICKY TOFFEE PECAN PUDDING
Given up taking pics on my phone of what I bake for now cause it never does it justice, this pic is stolen from the recipe I used. I think this is my favourite dessert I’ve ever made, it was EXACTLY like sticky toffee pudding, maybe even better!
Follow the picture/link for the recipe.
Been meaning to make our own pizzas FOREVER, finally got down to it last night!
Aubergine, olives, garlic mushrooms, pesto and mozzarella
Butternut squash, chillis, spinach and mozzarella
Garlic mushrooms, pepperoni, olives, chillis and mozzarella
We used Cheezly Mozzarella and Redwood pepperoni, the sauce was made from chopped tinned tomatoes, garlic, onions, balsamic vinegar, pesto and basil and the bases were Biona Spelt. SO GOOD!
Our Birthday spread!
Raspberry Pie from Vegan Pie in The Sky & Chocolate Orange mini Donuts by Rosie
I made Toasted Coconut Cupcakes with Coffee Buttercream and Dark Chocolate Buttons from Vegan Cupcakes Take Over The World, PB and Raspberry Jam heart shaped cups and Smlove Pie (that’s a chocolate pie with caramel peanut butter glaze and maple candied pecans, I SUGGEST YOU MAKE THIS recipe HERE)
Everything was amazing and I think I gained about 3 stone this weekend, totally worth it ;)