Chocolate Sponge Cake Recipe
By The Vegan Allrounder
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20-30 minutes
1 Tsp Baking Soda
50g Sugar of choice
240ml Espresso Water (basically one espresso and then add water until you have 240ml)
2 Tbsp Apple Cider Vinegar
1All you need to do is combine the dry ingredients in a bowl and then add in the wet ingredients.
2Mix until just combined.
3Add batter to a prepared baking tin and bake at 180° for 20-30min.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.