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    MY KIDS' JOINT PARTY + CHOCOLATE & STRAWBERRY CAKE RECIPE

    vegan gluten free dairy free chocolate strawberry cake

    On January 13th my firstborn turned 4. 

    On January 17th my baby turned 1. 

    On January 19th we threw them a joint birthday party with a [party] animal theme. 

    Meanwhile I was working at all hours after both kids were in bed to complete my eBooks ‘Nurtured - plant based recipes for kids’.

    January was nuts. 

    lake banks maher kids vegan party

    That party though!!

    Lake said it was the best day of her life. And we’re pretty sure it was too! 

    We hired a bouncy castle for Lakey’s gang, a soft play area for Banksy’s baby crew and incredibly it all fit inside The Living Room of My Chelsea/Tanya’s!!

     

    bouncy castle at My Chelsea Hotel _ kids vegan party for Banks and Lake Maher

     

    The entire buffet spread was 100% vegan and nut-free and the sweets were also gluten-free and refined-sugar-free in addition to that. 

    We ordered all the savoury yummies from My Chelsea and I did all the baking.

    Lake’s grown up cake was Chocolate with Strawberry Frosting and Banksy’s baby cake was Carob with Apricot Frosting, because a). I wanted them to match and b). there’s no stimulants or caffeine in carob.

    Here’s our plant based menu...

     

    From My Chelsea Hotel:

    Vegan Pizzas

    Vegan Pasties

    Vegan Sausage Rolls

    Vegan Nuggets

    Hummus + crudités + pita breads

    Beetroot falafels

     

    From ‘Nurtured - plant based recipes for kids’ eBooks:

    Creamy Pea Dip (Dips & Party Foods eBook)

    Blueberry Ice Lollies (Shakes & Ice Creams eBook)

    Breakfast Popsicles (Shakes & Ice Creams eBook)

    Banana Cake Bites (Dips & Party Foods eBook)

    Baked Doughnuts (Dips & Party Foods eBook)

    Chocolate Cake & Strawberry Frosting (Birthday Cakes eBook) 

    Carob Cake & Apricot Frosting (Birthday Cakes eBook)

     

    lake and banks maher joint vegan birthday party 

      

    Lake specifically requested a Chocolate and Strawberry Cake, so that’s exactly what she got.

    The end result went down an absolute treat and was very popular among all the parents as well as the kiddos.

    It’s also a great staple cake recipe to keep handy and any one of your favourite frostings will go amazingly here, so have fun with it!

     

    Aaaaand if you're looking for the perfect recipe to bake on the upcoming Love Day (Valentine's Day is this Friday people!!), then you've just found it...

     

    VEGAN CHOCOLATE CAKE & STRAWBERRY FROSTING 

     Vegan gluten free chocolate cake with strawberry icing

    For the cake:

    (This recipe is enough for two 7-inch cakes just like you see in my pictures. Or you can make two slim 9-inch cakes instead.)

     

    3 cups (440g) GF self-raising flour

    3/4 cup (65g) cacao powder

    2 tsp baking soda

    1 tsp Himalayan pink salt

    1 1/2 cup (420g) agave nectar

    1 cup (200g) coconut milk from tin

    1 cup (200g) light olive oil

    2 tbsp apple cider vinegar

    2 tbsp ground flaxseed

    1 tbsp vanilla extract

     

    For the icing:

    2 cups (250g) ground xylitol

    1/3 cup (70g) vegan butter or a non-dairy spread

    280g jar of sugar-free strawberry jam

    3/4 block (150g) creamed coconut or 1/2 cup coconut butter

    optional: 2-8 tbsp coconut flour

      

     METHOD

    1. Preheat your oven to 200°C/180°C Fan/390°F/gas mark 6. Grease two 7 inch (18cm) removable base cake tins with some olive oil.
    2. Place the flour, cacao powder, baking soda and salt in a large bowl and whisk together to combine.
    3. In a separate bowl, whisk the coconut milk with agave, olive oil, vinegar, vanilla and ground flax.
    4. Pour the wet mixture into the dry and whisk again to combine, but don’t over-do it. Distribute among the two greased tins in equal amounts, tap tins on a hard surface for the mixture to even out and let them sit for 5-10 minutes at room temperature.
    5. Place inside the hot oven and bake for 25 minutes. Cakes are ready when a sharp knife comes out clean or with a few crumbs stuck to it, just make sure not to overcook - this recipe is better gooey than too dry. Let the cakes cool entirely before getting started on the icing.
    6. You can grind xylitol in your blender, simply blend on high until powdered and wait for 2-3 minutes for the dust to settle before opening the lid. Place all of the icing ingredients, except the coconut flour, into a food processor and process until smooth (You may need to open the lid and scrape everything down from the sides of the jug).
    7. If you are making a Victoria sandwich-style cake, the cakes will need to be levelled off before they will stack neatly (only if the cakes haven’t sunk in the middle. If they’ve sunk, leave untouched). To do this, use a sharp knife to slice off the top of both cakes where they have over-risen. Then place a scoop of frosting onto the bottom cake and smooth out to the edges giving a generous layer of filling. Flip the second cake over and place on top. Pour the rest of the frosting on top of that if your icing is thick and spreadable but not runny. If it is too runny, add 1-2 tablespoons coconut flour to thicken it up and process to combine. Continue adding more coconut flour until the desired texture for icing your cakes has been achieved, careful not to over-do it as the coconut flour has a drying effect. Spread a generous amount of icing all over the top of the cake and take your time to carefully spread it towards the sides and then down the sides to completely cover the cake. If you like the exposed look of my cake, scrape off the icing from the sides as you are turning the cake on its stand. Decorate to your liking.

     

    vegan gluten free chocolate strawberry cake 

     If you think this recipe is pretty special, I have many many more in my new eBook series 'Nurtured - plant based recipes for kids'.

    And the Launch Special 'Buy 2 eBooks, Get all 5!' is still on... check it out:

    tanyasliving.com/pages/nurtured-plant-based-recipes-for-kids

     

     

     

    Need cake within 1 hour? Here's how you can get yours delivered in London...

    Need cake within 1 hour? Here's how you can get yours delivered in London...

    A little bit excited over here, because while I continue to struggle with building a whole new website on my own, I'm pretty sure you'd agree that I have my priorities straight!...

    The page with our available large and small whole cakes is now LIVE!

    Not only that, but London delivery has just been confirmed and starts at only £4.50!

    Check out this page for all the details: tanyasliving.com/collections






    You already know that my cake isn't just ANY cake!

    You do, don't you? :-P
     

    It's Creamy, Delicious, Organic & made entirely from Plants. 

    Cashews give it the creamy texture & because they've been activated (soaked), they are actually good for your gut. Plus since what holds it together is Extra Virgin Coconut Oil (or unrefined Cacao Butter), it makes Dessert good for your Digestion! 

    There’s no gluten, dairy, preservatives or refined sugar inside & best of all- there’s no chemicals! Every seed and fruit used is Organic Certified, so it's even gentler on your body, making all the other nutrients & vitamins more readily available, energising & nourishing at the same time.

    But you’ll never be able to tell any of that when indulging in the taste!


    We have 2 sizes and 5 flavours available.

    Pick up, take away, dine in or get it delivered within London, within one hour, any day of the week!


    See this page with all the details: tanyasliving.com/collections/whole-large-raw-cheezecake

    ...and make someone's week already! 
    ...or their whole Birthday!
    ...or your own :)

    Happy Monday!

    xTanya

    Allergen free birthday cake (no nuts, dairy, eggs or gluten!)

    Allergen free birthday cake (no nuts, dairy, eggs or gluten!)

    lake maher turns 1

    My baby turned ONE on 13th January.

    I still can’t believe it.

    Our NCT teacher once said that ‘It’s long days and short years with little ones’ and wowee is it true…

    It now takes me two days to respond to a text, three days to finish an email and based on the date of this blog post- over a month to publish a recipe.

    Gone are the days of going to the bathroom in peace; you can’t finish a single cup of tea, ever; you teach everyone to slow down and chew chew chew while eating but swallow your own plate of food, whole, together with the plate, I think, wait where is the plate then? You tidy up for more hours in a day than you’ve ever done in any given month before, yet nothing looks tidy. Daylight Savings is now about being woken up a whole hour earlier, instead of gaining an hour. You could stare marvelling at your bundle of joy for hours, yet count down the minutes till daddy gets home for bath time.

    Your days are loooong, yet a year flies by.

    It’s all so confusing being a mother and yet it’s what makes the most sense. Every emotion intensifies with a child- your hard days are really really hard and your good days make you feel like a superhuman. You look at your little person in disbelief that they’ve been here for a whole year already, but most of all that you’ve ever lived without them.


    Happy Birthday Little Lady Lakey Lake, you probably won’t remember it, but your cake was so so tasty!

    It was a moist, decadent baked banana cake, which was also free from dairy, egg or any animal food. It was of course free from anything refined and so that I don’t have to worry about you overdosing on nuts, I made the icing free from cashews too!

    The tiger nuts I used in the recipe aren’t actually nuts at all, they are root vegetables. They are naturally sweet, which means that you don’t need to add as much sweetener to recipes. They are also mighty nutritious…

    Tiger nuts have MORE iron than red meat! 

    According to Dr Axe, 1 ounce of tiger nuts has 1.8 milligrams of iron (10% of DV in a 1 ounce/30g serving) and according to Authority Nutrition, 1 ounce of beef has just 0.8 milligrams of iron (29% of DV in a 3 ounce/ 85g serving)!

    20-Tiger-Nuts_Nutrition-Graph

    More to that, tiger nuts are also full of potassium, magnesium, zinc, Vitamins C and E, plus they are high in fibre and work as a prebiotic, which is all great news to beautiful skin and a healthy digestive tract.

    These little nutty sweet nuggets can be eaten on their own, but I find them a little too chewy for my liking, so I make mylk, using the exact the same method that I do for making my almond mylk, here>>

    Here's the recipe of Lake's Birthday cake, using tiger nut milk in the icing:

    healthy dairy free gluten free birthday cake

    THE HEALTHY BANANA CAKE

    For the baked cake:

    [I made 2 of these recipes and stacked both cakes for Lake’s birthday]

    4 ripe bananas
    1/3 cup extra virgin olive oil
    3/4 cup coconut palm sugar
    1.5 cups rye (or a GF) flour
    1 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
    1 teaspoon baking soda
    1/3 teaspoon Himalayan salt
    1 cup chopped chocolate, cacao nibs or your favourite nuts (I use pecans or cashews and add a little more coconut sugar if using anything other than already sweetened chocolate)

    -Preheat the oven to 180C.
    -Mash up the bananas in a large bowl, using a fork. Stir the olive oil through, sprinkle with all remaining ingredients, except the chocolate/nuts, and stir really well. Finally add the chocolate/nuts and stir again.
    -Oil the inside of a removable base cake tin or line a cake tin with tin foil (I use 7inch tins). Pour in the mixture, not forgetting to scoop out everything from the bowl with a good spatula (invest in a quality soft spatula!)
    -Bake for 45 minutes or until a knife comes out semi clean after being inserted (don’t worry if there’s a little smudge on the knife, because when it comes out too dry, the cake can be overcooked).

     

    For the Tiger Nut Mylk Frosting:

    [This recipe makes enough to cover 2 x cakes, halve it if only making 1]

    1 cup tiger nut mylk (same method as Almond Mylk)
    2 cups desiccated coconut
    3/4-1 cup xylitol, depending on taste
    1.5 cup melted coconut oil
    1 teaspoon turmeric powder
    1 teaspoon vanilla extract
    5 drops lemon or sweet orange extract

    -Tiger nut mylk doesn’t keep very well so it’s best to make it fresh for this recipe. Also, if you get yours out of the fridge, it will be super cold and can make the coconut oil solidify inside your blender jug WHILE blending! (Speaking from experience here :))
    -Add all the ingredients into the blender and blend on high using a tamper.
    -If you’re making this icing for a raw cake, simply pour it over the cake whilst it’s still in the ring tin and transfer to the fridge to set for 3 hours. If you’re making this icing for a baked cake, let the cake cool down completely before applying. You will notice that the icing is quite runny, so if that works for you, simply pour spoon-fulls over the top of the cake. I like the icing nice and thick (looks more lush too!), so I transfer the entire mixture into a container and place in the freezer. Every 5-10 minutes (for up to an hour), I take it out and stir it really well to avoid the development of any clumps. Do not leave it in the freezer for more than 10 minutes and if you do and the icing turns lumpy, just blend it all again.
    -Pour the icing over the top of the cake and using the back of a spoon, gently let some of it slide down the sides. You can carry on and cover the entire cake if you prefer that look.

    lady lake allergen free cake