Gooey chocolate cake

This recipe is totally vegan but for anyone who’s not vegan, don’t be put off – the gooey interior will please any dessert lover, and it’s rich enough to only need one slice (although who would stop at that). The recipe is also super easy and requires minimum ingredients, dishes and time. The best!


  • 180g dark chocolate
  • 100g ground almonds
  • 70g flour
  • 3 heaped tbsp cocoa
  • 150g dark sugar (Demerara, golden caster or muscavado)
  • Pinch of salt
  • Vanilla essence
  • 230ml almond milk
  • 5tbsp sunflower oil
  • 100g pecan or walnuts (optional but recommended)


  • Preheat the oven to 180 degrees
  • Melt 150g of the chocolate in a glass bowl over a saucepan of water
  • While it’s melting, add all the dry ingredients to a large mixing bowl and mix
  • Warm the almond milk slightly and add it, the oil and the melted chocolate to the bowl with the dry ingredients in
  • Chop the remaining 30g of chocolate and pecans and mix in (the mixture will start off quite liquidy but start to solidify as it cools)
  • Pour into a lined cake tin and cook for 20 minutes.*

*This leaves a slightly gooey centre – if you prefer it more gooey or solid, adjust the cooking time by 2-3 minutes more or less (depending what you like). Remember it solidifies more as it cools.


This cake is the perfect dessert when you’re short of time but want something to please everyone


Sweet Potato choc-chip brownies

This recipe is so decadent tasting that you’d never know it wasn’t unhealthy! It can be made vegan (using darker chocolate or omitting the chocolate chips entirely) and/or gluten free (by using gluten free flour, such as rice flour), so there’s something for everyone! If you do not own a food processor, mash the sweet potato and omit the dates, using 70g date/agave/maple syrup or honey instead.


These can be kept in the fridge or freezer, but don’t keep for longer than a week – not that they’ve ever lasted that long in my house!



  • 700g sweet potato (1 very large or 2 medium)
  • 15 dates
  • 50g 80%+ chocolate
  • 100g ground almonds
  • 100g wholewheat flour (or gluten free alternative)
  • 4-5tbsp cocoa powder
  • Pinch of salt
  • 3tbsp agave syrup


  • Scrub and cut up the sweet potato(es) and steam for 20 minutes, or until completely soft.
  • Mix together the ground almonds, flour, cocoa, salt and chopped chocolate to a bowl
  • Once the sweet potatoes are done, blend in a food processor with the dates.
  • Mix the sweet potato with the agave syrup, before transferring to the dry ingredients bowl.
  • Mix thoroughly
  • Spoon into a small cake tin or loaf tin.
  • Cook for 25-30 minutes