Vegan rooibos & carrot cake with a cream cheese topping



Ingredients for the cake
2/3 cup walnuts, chopped
3 cups self-raising spelt flour
3/4 cup coco shreds
1 cup coconut blossom sugar
3 egg replacer
2 tbsp mix for spiced cookies
1/3 cup rooibos tea, chilled
1/3 cup oat milk
1 tbsp apple cider vinegar
2/3 cup olive oil
2 tsp vanilla essence
4 1/2 oz carrots, shredded

Creamcheese topping
2 1/4 cup vegan creamcheese
2 cups 3 tbsp powder sugar
2/3 cups walnuts or any other nuts you desire

How to
1. Preheat the oven to 180C or 350 F.
2. Sieve the flour in a large bowl, add the coco shreds, coconut blossom sugar and the mix spiced cookies into the flour.
3. Chop the walnuts and add the into the flour, pour the egg replacer, rooibos tea, olive oil and the vanilla essence mix until smooth.
3. Pour the apple cider vinegar into the oat milk in separate  glass, stir well and let it rest for a couple of minutes and pour it into the mixture together with the shredded carrots, mix until everything is combined.
4. Line the bottom of your springform cake tin (you will need a good, leakproof) with baking parchment or grease the springform very well.
5. Bake the cake for 45 minutes in the middle of the oven or until a toothpick comes out clean.
6. Let the cake cool down voor 10 minutes before you open de cake pan. Let the cake cool down completely.
7. Meanwhile, mix the creamchees with the powder sugar en spread it over de cake. Garnish with walnuts, coco flakes or with anything you desire & enjoy!

Bon appétit!


Vegan Harira Soup


Serves 4-5

100 ml water
2 vegetable vegetable stock cube (homemade bouillon is the best)
2 carrots, chopped
1/2 cup yellow lentils, washed & drained
2 large onions, chopped
4 garlic cloves, minced or pressed
1 inch fresh kurkuma, grated
1 inch fresh ginger, grated
2 tsp cumin powder
Pinch Himalaya salt
Pinch black pepper
Pinch dry onion flakes
1 bunch coriander, washed & drained
1 cup chickpeas, cooked
2 tbsp tomato paste
1 lemon
Slices chunky bread 

How to

1. Boil the water on high heat, crumble in the stock and heat until bubbling gently, stirring to disolve the stock cube.
2. Add the onions, carrots, garlic, lentils, kurkuma and ginger to the bouillon and cook for 10 minutes on medium heat.
3. Add half of the chickpeas, and the tomato paste, cumin, dry onion flakes, Himalaya salt and black pepper, cook for another 10 min.
4. Add 3/4 of the coriander into the soup and let it cook for 2-3 minutes.
5. Blend everything up with a handblender until smooth, add water if needed.
6. Add the remaining chickpeas to the soup and garnish with coriander and serve with a lemon and chunky bread & enjoy!

Bon appétit!
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