• 3 cups flour (430g)
  • 1 1/2 cup sugar (280g)
  • 1 teaspoon of salt
  • 2 teaspoons baking soda
  • 1 tablespoon of cocoa
  • 2 tablespoon of cinnamon
  • Grated peel of 1 orange
  • 1 cup vegetable oil (250ml)
  • 1 1/2 cup soy milk (375ml)
  • 1/4 cup vinegar (60ml)


  • 2 tablespoons sunflower oil (coconut oil)
  • 1/2 tsp of vanilla extract
  • 2 cups icing sugar (230g)
  • 1/4 cup cocoa (30g)
  • 1/4 cup soy milk (60ml)


  1. Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.
  2. Add flour, sugar, salt, baking soda, cocoa and cinnamon and the grated peel of an orange to a large bowl. Stir until well combined. Set aside.
  3. In a separate bowl mix the vegetable oil and soy milk.
  4. Pour wet ingredients into dry and mix until just combined.
  5. Pour the batter into the prepared pan and bake 30 to 45 minutes.


  1. Mix sunflower oil, vanilla extract, icing sugar, salt, cocoa and soy milk. Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.
  2. Cover the cake.



The Green Pesto


  • 2 cups tightly packed fresh basil.
  • 1/2 cup walnuts or pine nuts.
  • 1 to 2 cloves garlic, roughly chopped (to taste)
  • 1/2 cup extra-virgin olive oil.
  • Sea salt and freshly chives how much you want.
  • 2 fresh cherry tomatoes or 1 normal ( tablespoon lemon juice).
  • 3 tablespoons nutritional yeast.
  • 1 tablespoon of hummus (additional)

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The best hummus

  • 1 can chickpeas (garbanzo beans)(15 0z), drained and rinsed or 1 1/2 cups cooked
  • 4 tablespoons tahini
  • 1/4 cup water (+ 2 tablespoons as needed)
  • 1 small garlic clove or 1 teaspoon garlic powder
  • juice of 1 or 2 lemons, to taste
  • 1/2 to 1 teaspoon cumin
  • 1/2 to 1 teaspoon paprika
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt, or to taste

Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin. Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency. Store in airtight container in the refrigerator for up to a week or so.

Store in airtight container in the refrigerator for up to a week or so.

You can use 2 tablespoon tahini + 2 tablespoons extra virgin olive oil if you like. Or you can use all olive oil omitting the tahini all together and still have a great hummus.