Hey Presto Pesto

Super quick, easy peasy vegan pesto recipe


1/3 cup sunflower seeds

1/3 cup pine nuts

1/3 cup walnuts

1 1/2 packed cups of fresh basil

1 1/2 tsps crushed garlic

1/3 – 1/2 cups Nooch (nutritional yeast)

1/2 tsp salt

1/4 cup olive oil

1/4 cup water

1/8 cup lemon juice

..to your food processor and mix until smooth-ish. Add a bit more water if needed.


As long as you have 1 cup of nuts/seeds you could easily substitute, so 1/2 cup sunflower seeds & 1/2 cup walnuts

Add your Nooch to taste…I tend to add pretty much 1/2 cup AND I add a bit of black pepper to taste


Vegan Biscoff Cake Recipe

It’s been a while since posting. With one thing and another, life had just got in the way of posting a recipe that I had filmed back in April!

Christmas has been and gone and it has been my first really relaxed Christmas for a long time. Part of that has been learning to enjoy baking and cooking again, especially for family and friends.

So here is my last post of 2018!

If you are looking for other biscuit based cake recipes, please take a look at my ever popular Chocolate Oreo Cake recipe. My Rose and Pistachio cake is also a winner and my Bakewell slice recipe is perfect for large parties. If you want to make the buttercream for this recipe in advance, take a look at my buttercream recipe for my classic Vegan Victoria Sponge

The written recipe is under the video. Enjoy!

Vegan Biscoff cake recipe

Begin by lining 2 x 8” cake pans and pre-heating the oven to gas mark 5.

1/ Break up 1/2 a packet of Lotus Biscoff biscuits and set to one side

2/ Into a mixing bowl, add

  • 400g Self Raising Flour
  • 120g caster sugar
  • 120g Soft Brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • pinch of salt

stir the dry ingredients until mixed well.

3/ Measure out

  • 400g Soya (or other non-dairy) Milk
  • 160ml Vegetable Oil
  • 1 teaspoon vanilla essence
  • 2 teaspoons Salted caramel flavouring

Pour the wet ingredients into the dry and mix until combined

4/ Add the broken biscuits and mix well

5/ Divide the mixture between the two cake tins and pop into the oven for approx 45 minutes, or until cooked through and golden brown.

6/ Allow the cakes to cool on a wire wrack

7/ make up a portion of vanilla buttercream – for recipe, see the buttercream recipe on my Victoria Sponge blog post

8/ add a thick layer of Lotus biscoff spread to the base layer. Then a layer pf buttercream. Add the top layer, then cover in buttercream. Add the rest of the packet of biscuits, either whole or broken, for decoration

9/ Invite friends over, make coffee and serve the cake. Enjoy.

You can also find me on Youtube as The Grumpy Kitchen, Instagram as @The_Grumpy_Kitchen and facebook as, yes you guessed it, @TheGrumpyKitchen

Rose and Pistachio Loaf Cake. Dairy free & Soya Free and full of flavour

This cake is one of my favourites to both bake and decorate. And to eat. The delicate fragrance of rose is fully complemented by the earthy, sweet taste of the pistachios. It’s not a strong rose flavour like it can be in Turkish Delight but enough so that you know that roses were involved.

This recipe is both dairy free and soya free for the cake. The icing recipe is from the previous Victoria Sponge recipe but I used a soya based spread to make the icing, so if you want the recipe to be completely soya free, check that your spread is too. Or you could make a drizzle icing with rose water, a bit of colouring and icing sugar.

If you prefer a loaf cake for afternoon tea, check out my Lemon and Lavender Drizzle cake which just reminds me of summer. The Coffee and pecan loaf is a great coffee break treat too. And both are soya free.

The written recipe is, as always, below the video


Rose and Pistachio Loaf Cake Recipe

Before starting, pour 100g shelled pistachios into a food processor and grind until about 60% is ground quite small. You don’t want a flour and definitely not a paste. Separate some of the largerĀ  pieces for decoration at the end.

Also line a small – medium loaf tin

In a mixing bowl, measure out your dry ingredients;

275g Self Raising Flour

200g Caster Sugar

1 1/2 teaspoons Baking Powder

Pinch of Salt

Stir until well combined. Then add your wet ingredients;

170ml water

100ml vegetable oil

30ml rose water

Stir until well combined,

Then add your finely ground pistachios and mix

Pour into your lined loaf tin. and pop into the oven at Gas Mark 4 (180C) for around 40 minutes or until cooked through. The best way to tell if a cake is cooked through is to poke a butter knife or kebab skewer into the middle. If the knife comes out clean, then generally the cake is cooked. If there’s still batter on the knife, the cake needs a bit longer to bake.

When the cake is cooked, take it out and cool on a cooling rack.

While cooling, take a portion of butter icing from my Victoria Sponge recipe. Add a drop of vegan red food colouring and a tablespoon of rose water. Whizz the mixture up with a food mixer and add more icing sugar to thicken if necessary.

When the cake is cooled, spread a layer of icing on with a palette knife. I pipe on roses using a Russian Icing Nozzle and a piping bag.

Sprinkle with the larger pistachio pieces that you saved earlier and a scattering of dried, edible rose petals.

And you’re finished. Now sit back and enjoy a cup of tea with a slice of your freshly baked Rose and Pistachio Cake. You deserve it!