top of page

The End of Veganuary

This week is officially the last week of Veganuary and we have decided to end it on a (sugar) high note. With two delicious sweet treat recipes from the Veganuary cookbook you can round off this Veganuary with us. Alternatively why not come and treat yourself to one of our cakes up at the dam?

Peter Tatchell’s Chocolate Cake


For the cake:

1 ¼ cups self-raising flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup warm water or use coffee to make it a mocha cake

1 tsp vanilla extract

1/3 cup vegetable oil

1 tsp apple cider vinegar

For the glaze:

½ cup sugar

4 tbsp butter

2 tbsp soya milk

2 tbsp unsweetened cocoa powder

2 tsp vanilla extract


For the cake:

1. Preheat the oven to 180 c (350 f)

2. In a bowl, mix together the flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really well blended together. Add the water, vanilla, oil and vinegar and again, mix together well.

3. Transfer the mixture to an 8x8 square cake tin.

4. Place in the oven and bake for about 25 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

For the glaze:

1. In a small saucepan, bring sugar, butter, milk and cocoa to a boil. Stir frequently, then reduce the heat to a simmer for 2 minutes, stirring constantly. It'll look gloopy, but its just the bubbles! Remove from the heat and stir for another 5 minutes.

2. Add vanilla, stir, and immediately pour onto cake. The glaze dries really quickly, so spread it immediately and add any decorations now. Let it cool for 1 hour before eating.


This makes one cake; double the quantities if you wish to make a layer cake.

Kellie Bright’s favourite (by Mel)

Raw Vegan Bajadera Cake


Base layer:

½ cup almonds

½ cup hazelnuts

¾ cup dates

1 tbsp almond butter

Middle layer:

1 cup cashews already soaked overnight/ 8 hours in warm water

½ cup almonds

1 tbsp almond butter

3 tbsp coconut oil

½ cup maple syrup

Top layer:

3 tbsp organic cacao

1/3 cup coconut oil

3 tbsp maple syrup


1. Make the base layer by mixing all the ingredients in a food processor until you get a nice thick paste. Press it to the bottom of a cake pan and put it in the freezer for about 20 minutes.

2. Make the middle layer by mixing all the ingredients together in a food processor until you get a nice creamy paste. Add the paste onto the first base and put back in the freezer for about 30 minutes.

3. Make the top layer by mixing all the ingredients together and layer on top of the cake.

bottom of page