I am really starting to enjoy decorating cupcakes and cakes using my piping tips and vegan buttercream- it is so easy to make that is really no excuse not to… I have also started making colours using natural pigments the same way I make colorful aquafaba royal icing to decorate cookies and the like. I certainly won’t say that vegan buttercream is super healthy, but there are some measures you can take to make sure it’s at least healthier than the ones used widely in commercial establishments. Sometimes its all about the best available option, rather than not having something at all… We sometimes use our homemade vegan butter to make this, but most of the time we simply buy a vegan butter alternative, free of palm oil whenever possible or at least those made with sustainable palm oil. It is more cost effective this way and also, the butter we make at home it’s so delicious that always feels like a shame when we use it for anything else than spreading it on toast 😉 So, back to how to make vegan buttercream… I have tried many times to follow recipes on how to make it from other people…

One thing I really love making is cakes. I make them for no reason at all, just to enjoy a nice and healthier treat than I could get out there in the shops, but I also love making them for friends and family to celebrate birthdays and other occasions. Last weekend was my sister’s birthday and Laura came to London for a few days and I could not resist to make her a beautiful vegan vanilla birthday cake. I’d like to share the recipe for the vegan vanilla cake I made her because it was delicious and very easy while still being quite a good looking cake. Lately I started using shop bought vegan royal icing to cover the cakes. The reasons for using the commercial version is that we do never actually eat the icing, we simply use it for decoration purposes so I found it be quite a waste of good ingredients to make my own. I do make my own royal icing for cookie decoration as we use small amounts and we do eat that 😉 we need to choose our battles to fit our pockets I say! So, back to the recipe. The cake itself its…

Every year around this time, regardless of where in the world we were living at the time, my mother will be looking forward to making this traditional recipe from our home country, Spain. It was not an easy feat. In Spain you can find the particular type of bread needed to make torrijas in almost every corner when Easter recipes start appearing on TV, but this is not the case in other places.

As you probably know by now, I like to make non vegan recipes into vegan ones. For that, it is important to find vegan friendly replacements for ingredients that are consistently used in baking and cooking. Eggs are one of those ingredients that you find almost in every baking recipe so I set out to find the best natural and healthier replacement.

Today the day was bright and sunny, but very cold so I decided to warm ourselves up with a lovely and simple pumpkin coconut curry. Due to Halloween’s celebrations we have an immense amount of pumpkins to use in the next week, so I have been roasting lots of it almost every night to be able to easily incorporate them into the next day meals.