Plant Based Mum Blog

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The month of January brings opportunity and excitement. It’s a new year, a fresh start, a chance to reassess and renew, a time to create new healthy habits. January is the perfect month to switch up those eating habits in particular. So I’m changing up my eating habits by trying to incorporate more vegan choices for the month of January...or “Veganuary”!

Opting for vegan (or even vegetarian) dishes in the month of January is easy, and there are plenty of nutritious recipes to try throughout the month. Rich in vitamins, minerals, antioxidants and fibre, well balanced plant based whole-food choices are excellent for your overall health and wellbeing.

Here are some of my personal favourite plant based recipes to incorporate into the monthly food rotation for “Veganuary” - they are quick, easy and nutritious options. Some are fully vegan, some are vegetarian (but they can be easily modified to be fully vegan).

Breakfast Recipes 

Lunch Recipes

Snack Recipes 

Dinner Recipes 

Dessert Recipe

If you’re short on time (or meal ideas) during Veganuary, looking to take part, and based in Melbourne, My Goodness Organics offers delicious vegan meal plans that can get you started! 

I know I’m looking forward to incorporating a variety of different recipes into my month of Veganuary for better health and wellness! Are you thinking of taking part in Veganuary this year? Are you already vegan? What are some of your fave vegan dishes? 


Valentines Day Vegan Chocolate Cake - Recipe by Thrive Market

There’s nothing better than chocolate on Valentines Day. Here, in time for the big day, we share our favourite chocolate cake recipe - a rich vegan chocolate cake  (recipe by Thrive Market).

 Ingredients (for cake):

  • 3 cups gluten free flour

  • 2 cups sugar

  • 6 heaped tablepoons cacao powder

  • 2 teaspoons baking soda

  • 1 teaspoons salt

  • 3/4 cup coconut oil

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons vanilla extract

  • 1/2 cup brewed coffee

  • 1 & 1/2 cups cold water

Ingredients (for frosting) :

  • 6 avocados

  • 1 & 1/4 cups maple syrup

  • 1 & 1/2 cups cacao powder

  • 4 teaspoons vanilla extract

  • Pinch salt

  • 2 tablespoons coconut oil


1 hour and 30 minutes


Preheat oven to 180. Grease two 9-inch cake tins. In a large bowl, whisk together flour, sugar, cacao powder, baking soda, and salt. Make three wells in the mixture and pour coconut oil into one, vinegar into another, and vanilla into the third. Pour coffee and water over everything and mix until just combined. Divide the batter between prepared cake pans and bake in oven until a tester inserted into the center comes out clean, about 35 to 45 minutes. Let cool in pan.

To Make the frosting:
When cakes feel cool to the touch, scoop out the flesh of the avocados and place them in a food processor fitted with the blade attachment. Pulse until creamy, then add maple syrup, cacao, vanilla, salt, and coconut oil. Process until well combined.

To Frost the cake:
Remove the cooled cakes from their tins and place one of the layers, flat side up, on a flat plate or cake stand. Frost the top with a knife or offset spatula. Place the second layer on top, rounded side up, and spread the frosting evenly over the top and sides of the cake.

Thanks to Thrive Market for this delicious recipe.  

Bon Appétit!