Vegan Apple & Ricotta Cheese Tart~GF

Vegan Apple & Ricotta Cheese Tart ~ Gf

It is stealthily entering to the frosting winter after the happy Halloween. Do you like this weather? I like the autumn more actually! Looking at the tree’s leaves turn into brown, then gradually to yellow. And gently falling on the road or lawn without any notice.

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St. Patrick’s Day Vegan Cheesecake

St. Patrick’s Day Vegan Cheesecake

Happy St. Patrick’s Day

Although I haven’t got a tiny bit of Irish ancestry in my blood. But I have a few Irish friends around me. It is nice to have a special day for them to celebrate every year.

In the past day, I made the Steamed coconut tapioca cake 2015.  And Irish soda bread in 2016.

I like to have a change this year 2017. I wish this cake can get my friends and your admiration. 🙂

It looks quite complicate but once you sort all ingredients and tools stand by for you. It won’t be a hardship to you anymore. Trust me, it is an easy task!  It contains one green layer make by matcha powder and agar powder. The middle layer is a plain cheesecake without bake. And the bottom layer is the orange layer. It is a baked vegan pumpkin cheesecake. If you like it raw, it should be no problem. Because it has so many vegan pumpkin cheesecakes without bake in the entire WWW world. Click in one of the links that you choose. 🙂

St. Patrick’s Day Cheesecake

Ingredient for the green layer:       (prepare three small size swiss roll trays)

  • 200ml Hot water
  • 30g Raw sugar
  • 8g Agar powder
  • 10g Organic Matcha powder


Ingredient for the middle white layer:  

  • 1 cup Cashews, soak in water
  • 3/4 cup Water
  • 1/2 tsp Vanilla extract
  • 3 tbsp Maple syrup
  • 1 tbsp Lemon juice
  • 1 1/2 tsp Agar powder

Ingredient for the orange layer:

  • 1 cup Cashew, soak in water for 6 hours, or 30 minutes with hot water
  • 1 can Full-fat coconut milk
  • 1/2 cup Pumpkin puree,
  • 2 tbsp Potato starch or tapioca starch
  • 1/2 tsp Lemon juice and zest
  • 1/3 to 1/4 cup Maple syrup
  •  1/2 tsp Pumpkin spice


  1. For the orange layer: Preheat the oven to 300°F/ 150°C/130°C for a fan oven.
  2. Place cashews in food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed. Add pumpkin puree, coconut milk, potato starch, maple syrup, lemon juice and pumpkin spice to food processor bowl. Blend again until smooth, stopping to scrape down sides of bowl as needed. Pour into a swiss roll baking tray, spread evenly.
  3. Bake for 20 minutes. Cheesecakes will still be a bit soft when finished baking, that’s normal because of the recipe has lots of soft texture ingredients. Transfer to cooling rack. Allow to cool completely and then refrigerate several hours, until fully set.
  4. For the white layer: Drain the cashews and place in food processor. Blend until smooth, scrape down sides of the bowl if needed. (It should be an easy task when you own a Vita-Mix). For the old fashion food processor or a blender like mine, it needs more time to get the smooth texture. Add the remaining ingredients and blend until all well combined. Transfer to a small saucepan over low heat. Cook until the mixture thicken. Pour into a greased swiss roll tray and let it set completely.
  5. Now for the green layer: Put the hot water into a bowl, add the sugar and agar powder. Whisk until the sugar dissolved. Add the matcha powder and keep whisking. The water should be without any matcha powder lumps. Pour into a swiss roll tray and let it set at room temperature.
  6. Assembly: Put the orange layer or green layer on a baking parchment or a long dish. Carefully lift up the white layer on top of the orange layer then follow the green layer. Trim off the edge to make it neat look.

Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly)

Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly) 

I missed my kitchen and my homemade cake for a long time since the long journey.

Why? Because vegan cake is not so common and popular in Asia. Although they have few but not as many as the dairy cakes that you can get it everywhere. I’m not a loyalty fan of dairy cream nor buttercreams.

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Raw Vegan Oreo Cheesecake with Chocolate Pie Crust

Raw Vegan Oreo Cheesecake with Chocolate Pie Crust 


Secretly, I am falling in love again! Don’t get confused. I just love the way of eating ~ RAW.

A salad is my all time favourite in my regular meal, as soon as possible if I get the freshness and crispness vegetables. Some people may think: salad is boring!!! Actually, is NOT! The salad has so many ways to create if you dig into the web. You’ll get surprised when you do some homework.

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Vegan Key Lime bars + Vegan Butter Recipe

Vegan Key Lime Bar + Vegan Butter Recipe


Maybe you have heard about how I love lemon before! Or maybe you haven’t heard about it if you’re new to stop by my blog recently! Nevermind! Lemon is my all time guest on my fruit bowl. Apple is my second, lime will be my third favourite fruit. Sounds I love the citrus fruits more. Bingo! It is true! Tell you something, I like to drink a cup of apple cider vinegar dilutes with water every morning. They cleanse my gut amazingly well. Some people said it can get rid of belly fat as well. But unfortunately, it seems not working for me! 😦


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The Best Ever Vegan Tiramisu (Raw, GF) ~ 素食提拉米蘇(免焗,無麩質)

The Best Ever Vegan Tiramisu (Raw, GF) ~ 素食提拉米蘇(免焗, 無麩質)

This cake caught my eyes straight away! OMG! How beautiful! I murmured to myself, I want to make it!

But later, I read through the recipe, and the ingredients. Then, my heart sank down halfway! Why? It’s such a list of ingredients to prepare in advance. In the meantime, the steps are far too long to be finished. How can I get over it and achieve a gorgeous cake like that?

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Japanese Cotton Cheesecake with White Chocolate ~ Not for Vegan

Japanese Cotton Cheesecake with White Chocolate ~ Not for Vegan

Hello, my vegan friends, this is not the cake for you today, sorry. Because my kid requires making this cake for him.

Simple, easy and quick, only 3 ingredients makes this cheesecake in less than an hour, would you like this idea? It is not dreaming, and you can make this dream come true today! Continue reading

Vegan Strawberry Ricotta Cheesecake ~ df, gf

Vegan Strawberry Ricotta Cheesecake ~ df, gf

Vegan Strawberry Ricotta Cheesecake

I am getting mad of experience to make all kinds of vegan cheese since I start eliminating my dairy product in my daily diet. I know I’ll get depressed if I get cut off all the cheese in my life, just like I love my chocolate as well. I haven’t told you that I am a cheese addict and also a chocoholic!

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Raw Vegan Strawberry Cheesecake

Raw Vegan Strawberry Cheesecake    (gluten-free, dairy-free, vegetarian)

This strawberry pie is for you all, specially for today’s π day (pie day). 🙂

Raw Vegan strawberry cheesecake

If you love cheesecake and have admiration for the cream cheese frosting that often goes with it , you will fall in absolute LOVE with this dessert. A layer of crushed raw almond with honey to bind together for the base, and the top layer is the magical coconut milk accompany with fresh strawberry and lemon juice, without any guilt of sugar, but with pitted dates and maple syrup to sweeten, made entirely free of gluten and sugar and coconut lemon flavoured cream cheese frosting. Such divine!

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Skinny Red Velvet Cheesecake Pot ~ Vegan

Skinny Red Velvet Cheesecake Pot ~ Vegan

***  With additional recipe to make the Vegan Raspberry Jelly!  ***

Happy Valentine’s Day to all of you !

Skinny Red Velvet Cheesecake Pot with Raspberry jelly~ Vegan

I have one post from last year ~ Skinny Chocolate and beetroot cake. They’re quite similar but with a little bit different from each other.

I constantly feel so curious and miserable about why people worked the red velvet cake with loads of red colouring??? Oh Yes! They look so beautiful and bright red. But No! Did people always say colouring is no good for our health? I saw some of the recipes with tablespoons of red colouring to make the red velvet cake to achieve the bright red, is it your favourite cake? If you say yes, I’m so sorry!

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