Date with dates

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This month it is all about planning the year to come and I am excited to announce that I will be attending the Killearn Country Market every first Sunday of the month and the Flying Duck Vegan Fete every second Saturday of the month from March.

From this month you can also find a small selection of my cakes boxes and bite bags at Fruits and Roots in Balfron! ūüôā

And don’t forget, you can find some of my products at the Harvest Coop in the Southside of Glasgow and can order from my website and collect from there for free.

Last month I was telling you why my cakes are good for you and giving you information about nutritional values of one of my main ingredients, Nuts!

This month it is all about the dates. I love dates, you can find so many different varieties, with different textures, level of sweetness etc.

I obviously love Medjool dates but they can be very expensive and therefore not really an option if you are looking for a cheap healthy snack.

For me, Saudi dates offer the best of both world, they are cheaper than Medjool dates and are sweet and gooey. The only catch is that it is not easy to find them and only certain Asian shops sell them. If you are in Glasgow, I am more than happy to let you know about my secret Saudi date dealers!!

If you are interested in making raw vegan treats, you need to make sure that the dates you use are quite sticky, gooey. If they are too dry they won’t combine the ingredients together and probably won’t be sweet enough. If you can only get hold of dates that are pretty dry (like Deglet Nour dates for instance), soak them in water for an hour before using them for your raw cake or bites.

So why are dates so good for you?

Here are some of their amazing nutritional values and health benefits:

  • Dates are rich in¬†dietary fibre which prevents cholesterol absorption and helps you keep a healthy bowel!
  • They are a good source of vitamin A and K ‚Äď healthy bones, teeth, eyes and powerful antioxidant.
  • They are an excellent source of iron, calcium and potassium…
  • Dates replenish energy and revitalize the body instantly. For these qualities, they are being served to break the fast during Ramadan month since ancient times.

So what are you waiting for? Treat yourself to a healthy dessert ‚Äď

Next month we will explore the nutritional values of some of the dried fruits I use.

In the meantime, you can spread the Raw Love with my Valentine’s day box or my new raw Cherry & Chocolate cake.

Happy February everyone!

Laurianne x


Laurianne’s Raw Cakes

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Happy and Healthy New Year!! I ended 2015 with the launch of my small lovely business, Laurianne’s Raw Cakes. Since I started trading about 2 months ago, I have met lovely people and had a lot of fun. It is not easy and I have been investing a lot of myself in this new venture but the last 2 months have been really exciting and rewarding. I love what I do and what I am trying to achieve. I am sure 2016 is going to be an adventure and I hope Laurianne’s Raw Cakes is going to grow and spread more raw vegan healthy love around!

Why my cakes and bites are good for you?

My cakes and bites are made using exclusively plant-based ingredients. They are a great source of essential nutrients and will nourish your body in a way a “normal” cake will never be able to.

In the next few weeks I will tell you more about the ingredients I use and why they are good for you. Today I will start with NUTS!

Nuts are an amazing source of:

  • Fatty acids full of omega 3 – essential for brain and nerve function.
  • Protein – essential for growth and repair of body tissues.
  • ¬†Vitamin B & E – great for energy boost and skin health (antioxidant)
  • Calcium (mainly almonds) – gives you strong teeth, bones and muscles.
  • Zinc (mainly almonds) – gives you a strong immune system.
  • Magnesium (mainly cashew nuts) – important for bone strength, nerve and muscle function.
  • Fibre – keeps bowel healthy and lowers cholesterol.

It would be hard to find a cake that gives you more goodness than that and it is only one of the ingredients I use….

Next time I will tell you more about Dates and their amazing nutritional values.

To celebrate veganuary I offer free delivery around Glasgow for all orders over £30 (offer valid until Sunday 31 January 2016). Treat yourself to a healthy dessert!


33 – Lemon and Berry cheesecake and GVBO

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I haven’t posted here in a long time….not that I haven’t been creating new recipes and making lovely vegan desserts! I have actually been very busy starting my raw vegan desserts business. I have been busy getting everything sorted for the¬†business during my¬†free time. It feels like everything is taking ages…but I¬†am nearly there and soon people in Glasgow and surrounding areas will be able to order my¬†creations.

I¬†can’t wait to show you the website and get you to try my¬†raw vegan desserts!!

In the meantime, I am delighted to let you know that one of my creations has just been selected as one of the finalists of the Great Vegan Bake Off 2015! Please vote for me!



32 – Clementine and grapefruit tart


Ingredients – dates, raisins, cashew & almond nuts, almond milk, salt, maple syrup, vanilla essence, grapefruit & clementine

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Tutti frutti the sun is out or oot as we say in Glasgow. Spring has sprung and with longer and warmer days we want to eat healthy and fruity. This tart is full of goodness and vitamins. If you want the recipe, please just leave a comment and I will send it to you.

31 – Veggie chocolate mousse


Ingredients – Turnip, butternut squash, chickpeas, raw cacao powder, maple syrup & vanilla essence

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I hope you all had a good Easter break and ate a lot of chocolate!! If you want to carry on eating chocolate while being good to yourself, try this mousse I made last night. It is not only really creamy and chocolaty….it is also healthy. I made it using some veggie I had in my fridge. I used turnip and butternut squash. Added some chickpeas for the texture and obviously cacao powder and maple syrup to add some sweetness. With a touch of vanilla essence, this mousse is the real deal!

Here is how to make this veggie chocolate mousse (using a standard coffee mug):

Makes 2 servings

1 cup of turnip

3/4 cup of butternut squash

1/2 cup of chickpeas

4tbsp of maple syrup (or more if you want to add more sweetness)

2 to 3 tbsp of raw cacao powder

1tsp of vanilla essence

– Boil the turnip and butternut squash until tender. Drain and put in blender with chickpeas (from tin).

– Once well mixed, add the cacao powder, maple syrup and vanilla.

– Mix well and taste. Add maple syrup and/or cacao powder if needed.

– Put mixture in fridge for at least one hour or preferably overnight.

РEt voilà!

30 – Spicy Pistachio bars


Ingredients – Dates, pistachios, raisins and ginger

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Life is busy and complicated at the moment…..which is quite exciting but doesn’t give me much time for the blog or making yummy vegan desserts. That’s why here is a very simple and quick recipe for healthy energy bars that you can keep in your fridge for ages and munch on when life gets too much!!

Here is how to make those spicy pistachio bars (using a standard coffee mug):

3/4 cup dates

1/4 cup raisins

1/2 cup pistachios

1 tsp of ground ginger

– Simply put all the ingredients in your food blender. Blend until they form a sticky mixture.

– Put baking paper at the bottom of a baking tray. Press the mixture on top of the paper.

– Put the tray in the freezer for an hour. Once out of the freezer, cut little squares and put them in a box in the fridge (they keep for ages) or eat them all now!

‚Äď Et voil√†!

29 – Vegan waffle


Ingredients – Water, peanut butter, date syrup, banana, yeast, salt, plain & whole wheat flour

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February is usually the month of cr√™pes in France with the chandeleur on the 2nd of February. I have already made cr√™pes here (recipe 22 – vegan cr√™pes) so I thought I will make another french favourite….waffles! I took inspiration from one of the recipes in my great vegan food substitution book. So I can’t take credit for this recipe (although I slightly changed it). In order to make the waffle you need to have a waffle machine. In France every household has one (usually the waffle machine can also be used as a croque-monsieur machine just by changing the plaques – genius!!)

Here is how to make those vegan waffles (using a standard coffee mug):

Makes about 6 waffles

2/3 cup of lukewarm water

1/4 cup of crunchy peanut butter

2 tbsp of date syrup (or maple syrup, agave nectar)

2 big ripe bananas mashed

2 tsp of active yeast

1 cup of plain flour

2 cups of whole wheat flour

1 good pinch of salt

– Mix the water, peanut butter, syrup and mashed bananas together.

– Add the flours and yeast on top of the mixture and mix well until you cannot see any trace of flour left.

– The mixture will become a bit sticky and I used my hand to finish mixing it. Gather it in a ball of dough.

– Cover the bowl and leave the dough rise for 2 hours.

– Once risen, put the dough in the fridge for a few hours if possible (at least 4 hours).

– Take the dough out of the fridge at least 45 minutes before using it.

– Take a scoop of dough and put it in your waffle maker.

– Bake for about 5 to 10 minutes or until golden brown (check it often).

– Take the waffles out of the machine and leave them cool before serving.

– Serve with chocolate spread, jam, fruits, maple syrup etc….anything you like really.

РEt voilà!

28 – Vegan Banoffee pie


Ingredients – Oat, salt, cashew and almond nuts, dates, date syrup, banana, coconut, vanilla

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Welcome back to 100daysofvegancakes and Happy New Year to all! To celebrate the new year, I have made a dessert that has a lot of my favourite ingredients, coconut, nuts and banana! I am trying to be good to myself this month and lose my Christmas belly. So healthy desserts and bikram yoga are on top of my to do list. To make this dessert I bought a good quality coconult milk tin (organic) and left it overnight in my fridge. When I opened it the day after I drained the coconut water and put the harden coconut mass in a bowl ready to whisk! I kept the coconut water for another great recipe that will be here soon…

Here is how to make those little banoffee pies (using a standard coffee mug):

Makes 4 little banoffee pies

For the crust

1/2 cup of oat

1/2 cup of almond nuts

1 1/2 cup of dates

1 pinch of salt

For the filling

2 tbsp of date syrup (or maple syrup, agave nectar)

1 cup of cashew nuts (soaked in water for at least one hour)

1 tsp of vanilla

1/2 cup of coconut water

1 good pinch of salt

For the coconut cream

1 tin of coconut milk

2 bananas

– For the crust blend the oat and almonds together. Add the salt and then the dates one by one.

– Spread the crust mixture at the bottom of the tartelette dishes and put in the fridge to cool.

– For the filling, put the soaked cashew nuts in the blender and blend for about 2 minutes until creamy. Add the date syrup, vanilla and salt. Blend well then add the coconut water.

– Spread the filling over the crust and put in the fridge.

– Whisk the coconut scooped from the tin until creamy (I used an electric whisk). Once creamy, add banana slices to the cream and mix well.

– Spread the coconut cream over the filling and put some cocoa powder on top.

– Leave in the fridge for a least an hour before eating.

РEt voilà!




Ingredients – Plain flour, raw sugar, flaxseed, bicarbonate of soda, dairy free butter, golden syrup, ginger & all spice

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When you make biscuits you need to focus otherwise you end up burning them! I am not always good at focusing and that’s why my little vegan gingerbread man is a bit burnt. It is still lovely and spicy! I like gingerbread men, we don’t have them in France and this is a little festive treat that I find really nice. Besides, it is a very easy treat to make. Ideal little present for friends and family. Have a great winter break everyone! See you next year. x

Here is how to make those little gingerbread men (using a scale this time):

Makes around 15 little men

350g organic plain flour

175g raw sugar

100g dairy free butter

1 flaxseed egg

6 tbsp of golden syrup

1 tsp of bicarbonate of soda

2 tsp of ginger

1/2 tsp of all spice

– Put the flour, ginger, all spice and bicarbonate of soda in a bowl. Mix them with your hands.

– Add the butter and mix well with your fingertips until crumbly.

– Add the sugar and the flaxseed egg (to make a flaxseed egg add 3 tsp of luke warm water to 1 tsp of ground flaxseed. Leave it to set for 1 or 2 minutes then stir well), mix well with your hands.

– Add the golden syrup to the mixture and a bit of water if the mixture is not wet enough.

– Mix until you obtain a ball of pastry.

– Roll out the pastry using a roller to about 5mm thick.

– Using a cutter, cut gingerbread man shapes and put them on a tray.

– Put the tray in the over for about 10-15 minutes at around 180c.

РEt voilà!