With a long time girl crush on Ella Mills (foodie and entrepreneur of Deliciously Ella,from the UK), my foodie friends and I have enjoyed trying some of her recipes on a lazy Sunday arvo. Our love affair started from her older cook books, but we're now loving her newest book, 'Delicously Ella - the Plant Based Cookbook'.
I love Ella's ethos, as I've found that her approach to plant based cooking and baking is incredibly inclusive, so is one of the most user friendly and inspiring resources I've found. Her plant based journey started as a way to cure her disease, and from there she's been able to share her fuss free ideas and recipes through her podcast, cafes and recipe books - to encourage others to look after themselves, in a nut-shell. Her podcast with her hubby is one of my favourites to listen to! They talk all things health, positivity, well-being, business, happiness and more (https://deliciouslyella.com/podcast/).
Anyways, I could ramble on forever about her, so here's a sweet treat we made from her latest book, which was super yummy.
Coffee cake with coconut yogurt icing
Pic via Alicia's food gram, @robbsistas
I've never been a huge classic chocolate cake lover, which is why we wanted to try this for something a little bit different. If you love coffee, this will be up your alley! The espresso is not too strong, but just enough give this good flavour. We did half the recipe as it's usually a double layer cake with icing in the middle too.
For the cake
1 1/2 Tbs instant coffee granules, 1 Tbs boiling water
125g buckwheat flour
100g brown rice flour
100g ground almonds
1 tps bicarbonate of soda
1 tps baking powder
150g coconut sugar
300ml almond milk
50ml rapseed oil
For the icing
400g pure coconut yogurt (as thick as pos, COYO brand works well)
2 Tbs maple syrup
1/2 tps cacao powder
Line a 23cm cake tin with baking paper.Place the coffee in a small bowl and stir through the boiling water until dissolved.
Mix together the flours, ground almonds, bicarb, baking powder and coconut sugar, stirring well to remove any lumps.
Add coffee mixture, almond milk and oil, until a batter has formed.
Pour the batter into the tins and bake for 30-35 mins (until well risen and a knife comes out clean when you insert it into the centre). Bake for another 5 mins if not, and once it's ready remove it from the oven to cool.
Once it's cool, spoon the icing over top and enjoy! It's best served with a cuppa from one of our fave mugs.
Other favorite recipes from Ella that create a party in your stomach (as my friend Chelsea would say) include her 'fudgey brownies', 'apple and raspberry tart', 'sweet potato falafel', 'mixed herb lentil balls', 'sweet potato and courgette stew' and 'thai yellow curry' - all of which got the tick of approval from everyone!
For more recipes by Deliciously Ella, check out her website https://deliciouslyella.com/recipes/.