Vegan Fruit & Nut Mooncakes with Flaky Crust

Vegan Fruit & Nut Mooncakes with Flaky Crust


Here is the second time I put my hands on this fruit & nut mooncakes, the first time was here.

You may say why am I make the mooncakes so late, just on the day of Mid-Autumn festival. But I only can answer you, I was too busy over the whole two months. And I felt lucky that I can squeeze a bit of time to do this for my family. Wish they like it.

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Tofu Steaks with Homemade Black Bean Tofu 

Tofu Steaks with Homemade Black Bean Tofu

Every vegan knew what we can get the protein from our food. Soybean, tofu is the main source among them.

I love tofu in my cooking, today I make my own tofu with the black bean for a change. The ingredients are so simple because only have a mixture of black beans and normal soybeans, and I use the rice vinegar for the coagulant. It sets beautifully. But I forgot to sieve the soymilk twice. The texture looks a bit rough for my saying. But the taste remains the same.

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Vegan Lavender Shortbread (without butter)

Vegan Lavender Shortbread (without butter)

Hi, everyone, sorry for missing nearly a month. I am back in my own world again.

Firstly of all, I need your help. Can anyone tell me what is the difference between shortcake and shortbread? Even I did my research from the world of the internet, not really a good explanation that I can find!

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Vegan Chocolate Chips

Vegan Chocolate Chips

This is the one I want to make a long time ago, just wondering when it started on my to-do-list?

Nevermind, I am going to wipe off from the list today!

Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.

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Vegan Butter

Vegan Butter

I have quite a few experiments to make Vegan butter and with my key lime bars before. Those two recipes adapted two different ingredients.

Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.

Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.

Wish you have happy baking, enjoy!

Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.

Vegan Butter


  • 8 tbsp Almond Flour
  • 10 tbsp unsweetened cashew milk, (I use almond milk)
  • 1 1/2 tsp Nutritional yeast (optional)
  • 1/2 – 1 tsp Pink salt
  • 1 tsp coconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
  • 4 Tbsp. olive oil or rapeseed oil
  • 1 cup Refined coconut oil, melted


  1. Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
  2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
  3. Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.


  1. You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
  2. Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

This is the one I made especially for the mother’s day, 31st, March, Sunday. Happy Mother’s day to all moms.

Nowadays, afternoon tea or cream tea is so popular. You can tell when you walk along the cafe or restaurant, lots of people (mostly ladies) sipping their cuppa during the time after school.

One of the essential items must be the scone on the shelf with a little pot of creamy clotted cream, and another pot is the sweet jam.

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Chocolate Cake for Valentine’s Day (Vegan)

Chocolate Cake for Valentine’s Day

Hello everyone! Happy Valentine’s Day!

Missed all of you for nearly 3 months, I have been away and it has lots of fantastic things happened recently.

Today is Valentine’s day, it seems we haven’t celebrated this special day since a long time ago.

Despite that, I like to bake this little chocolate cake for my hubby. 🙂

This is a simple, no fuss and easy to achieve success even a new baker.

You can get a lave cake from this simple recipe, but I have baked a little bit over-time accidentally. Sadly, I can’t have a lovely lava cake that I want to. This is what I get at last: a fluffy, soft chocolate cake.

Vegan Chocolate Cake (Lava Cake)

Ingredient:   (Make 2 ramekins)

  • 1/2cup Plain flour
  • 3 tbsp cacao powder
  • Pinch of sea salt
  • 1/4tsp Baking soda
  • 5tbsp Unrefined brown sugar
  • 1/2cup Coldwater
  • 2tbsp Vegetable oil
  • 1/2tbsp Lemon juice or vinegar
  • 1/2tsp vanilla extract

Added later:

  • 2 Dark chocolate cubes, 75% cocoa, (dairy-free)


  1. Preheat the oven to 200C.
  2. Sieve the plain flour in a bowl, with the salt, cacao powder, and baking soda, set aside.
  3. Put sugar and cold water in another small bowl, stir until the sugar dissolved.
  4. Add the vanilla extract and lemon juice, mix well.
  5. Add the wet ingredients into the dry ingredients. Mix until well combined but not over mix.
  6. Pour the batter in the greased ramekins.
  7. Then, place one chocolate cube in the batter, press down to immerse into the batter.
  8. Place in the hot oven and bake for 27 minutes. Don’t overcook if you want a lava cake.
  9. Remove out from the oven and leave to cool 2 to 3 minutes. Then gently invert the ramekins on a serving plate.
  10. Tap the base of the mould and let the cake slid on the plate.
  11. Dust some cocoa powder or icing sugar on top. Then serve immediately.

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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Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

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Vegan Apple Custard Tart ~ Gluten-free

Vegan Apple Custard Tart~Gluten-free

Now is the apple harvest high season, what will you do with the apples?

We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.


Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts,  crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.

In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?

First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.

Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!

But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.

Vegan Apple Custard Tart~Gluten-free

Ingredient:   24cm tart tin


  • 1/2 cup rolled oats
  • 1/2 cup pitted dates⠀
  • 1/2 cup walnuts⠀
  • 1-2 Tbsp water or coconut oil


  1. Preheat the oven to 350F/180C/160C in a fan oven.
  2. In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
  3. Refrigerate for about 30 minutes before baking.
  4. Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
  5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.

Apple filling:    

  • 2 Apples, diced
  • 1/4 cup Maple syrup or Raw brown sugar
  • 1  tsp Lemon juice
  • 1/2 tbsp of Vegan butter, optional
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg, optional
  1. Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
  2. Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.

Vegan custard:


  • 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
  • 1 lemon zest
  • 4 tbsp sugar
  • 5 tbsp cornstarch or tapioca starch
  • ½ tsp vanilla bean
  • 2 tbsp Vegan butter


  1. Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
  2. Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.


  1. Preheat the oven to 110°C/gas mark 1/4.
  2. Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.