Anthea Cheng | Contributors - Nourish plant-based living

Anthea Cheng

Anthea Cheng
Anthea is the food blogger, photographer, and chef behind Rainbow Nourishments, where she shares wholesome vegan recipes with a twist. She believes food can encourage connection, positive memories, and kindness for all. Anthea is the author of the cookbook Incredible Plant-Based Desserts.

Articles by Anthea Cheng

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Recipe

Pumpkin chai doughnuts

There’s nothing quite like a freshly-baked homemade doughnut, and these delicate chai-spiced delights made with spelt flour and pumpkin puree...

- Anthea Cheng
View ›
Recipe

Carrot cake cupcakes

All the goodness of classic carrot cake in vegan cupcake form. We guarantee you won't be able to stop at one!

- Anthea Cheng
View ›
Recipe

Cinnamon Babka

Soft, sweet cinnamon-spiced dough is topped with a luscious cinnamon buttercream spread, then braided to create the stunning swirled effect in...

- Anthea Cheng
View ›
Recipe

Strawberries and cream tart

With its beautiful topping of fresh strawberries, this gorgeous cream tart by Anthea from Rainbow Nourishments is a feast for the eyes as well as...

- Anthea Cheng
View ›
Recipe

Wholesome protein rocky road

Nuts, raspberries, grains, and coconut shreds combine with a rich plant-based melted chocolate mixture to create this wholesome version of rocky...

- Anthea Cheng

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Pumpkin chai doughnuts

Anthea Cheng

There’s nothing quite like a freshly-baked homemade doughnut, and these delicate chai-spiced delights made with spelt flour and pumpkin puree hit the spot every time.

dessertsnack
bakingfinger food

Ingredients

Makes 12 

WET INGREDIENTS

dry ingredients

glaze

Method

  1. To make pumpkin puree, roast or boil pumpkin until tender, then blend the pumpkin until it’s a smooth puree.
  2. Preheat the oven to 180°C. Place two silicone donut moulds on a baking tray.
  3. Add all the wet ingredients to a large mixing bowl and whisk until smooth. Then add all the dry ingredients to the bowl and mix until there are no lumps.
  4. Pipe or spoon the batter into the donut moulds.
  5. Bake the donuts for 12–15 minutes or until a skewer can be inserted into a donut and come out clean. Allow the donuts to completely cool in the moulds, then carefully pop them out.
  6. To make the glaze, add all ingredients to a medium mixing bowl and whisk until smooth. Add more milk to thin the glaze or more icing sugar to thicken it. The glaze needs to be thick but spreadable; if it’s too thin, it will be absorbed into the donut.
  7. Dip one side of each donut into the frosting and allow them to dry. If your frosting is quite thick, drizzle it onto the donuts with a spoon. While the frosting is still wet, sprinkle with chopped pecans and puffed millet, if you like. 
  8. Store the donuts in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

TIP: To make the chai spice mix, use a blender or coffee grinder to blend the contents of a chai teabag into a fine powder. Alternatively, use ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp cardamom, and a pinch of pepper.

Anthea Cheng
Anthea Cheng

Anthea is the food blogger, photographer, and chef behind Rainbow Nourishments, where she shares wholesome vegan recipes with a twist.

This recipe was originally published in Nourish plant-based living, Issue 61 • View magazine

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Carrot cake cupcakes

Anthea Cheng

All the goodness of classic carrot cake in vegan cupcake form. We guarantee you won't be able to stop at one!

dessertsnack
bakingkid-friendlylunch box ideas

Ingredients

Makes 10

Dry ingredients

Wet ingredients

To decorate

Method

  1. Preheat the oven to 180°C. Line a cupcake tray with cupcake cases.
  2. Add all the dry ingredients to a large bowl and mix until combined, or until there are no big lumps. Next add in all the wet ingredients and mix until just combined.
  3. Spoon the batter evenly into the cupcake cases in the tray.
  4. Bake in the oven for 15–20 minutes, or until a skewer can be inserted into one and comes out clean. The cupcakes should still be moist from the carrot.
  5. Cool the cupcakes in the tray for 5 minutes then turn out onto a wire rack.
  6. To make the frosting, add the cream cheese and butter to a bowl or stand mixer. Cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold its shape. Add more icing sugar for a firmer frosting.
  7. Use a piping bag with a star nozzle to pipe the frosting onto the cooled cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes. Sprinkle with the chopped walnuts and dust with cinnamon. Enjoy immediately or store in an airtight container in the fridge up to 3 days. Allow cupcakes to come to room temperature before serving.
Anthea Cheng
Anthea Cheng

Anthea is the food blogger, photographer, and chef behind Rainbow Nourishments, where she shares wholesome vegan recipes with a twist.

This recipe was originally published in Nourish plant-based living, Issue 63 • View magazine

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Cinnamon Babka

Anthea Cheng

Soft, sweet cinnamon-spiced dough is topped with a luscious cinnamon buttercream spread, then braided to create the stunning swirled effect in this vegan babka loaf.

dessertsnack
bakingentertaining

Ingredients

Serves: 8

Babka dough

Cinnamon filling

Glaze

Method

  1. Line a loaf tin with baking paper, or dust with flour. I used a 10 x 20cm tin but a longer one would also be fine.
  2. To make the babka dough, combine and mix all the dough ingredients in a large bowl or stand mixer until it comes together. Knead for 5–10 minutes or until the dough becomes soft and stretchy, and comes away from the side of the bowl. If the dough is a little dry and hasn’t formed a smooth ball, add a dash more milk and knead again. If the dough is too wet and continues to stick to the bowl, add a little more flour and knead again. Cover the dough with a tea towel (either in the bowl or stand mixer) and leave in a warm place to rise for at least 1 hour, or until the dough doubles in size (or close to double).
  3. To make the cinnamon filling, add all ingredients to a bowl and mix until it forms a paste. Allow to cool until it thickens to a spreadable, buttery consistency.
  4. Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin). Spread the filling onto the dough, leaving a 1cm gap around the edges.
  5. Starting from the long side, roll the dough into a log (like a Swiss roll). Use a sharp knife to cut the log in half lengthways creating two long strips of dough. Carefully twirl the two halves together (like a plait).
  6. Lift the twirled dough into your loaf tin. Cover with a damp tea towel and set aside to rise for about 1 hour. It won’t double in size but should increase in size by about a quarter. You can also let it rest overnight in the fridge as long as you bring the babka back to room temperature before baking.
  7. When you are ready to bake, preheat the oven to 170°C.
  8. Bake the babka for 30–35 minutes or until the outside is golden-brown and a skewer can be inserted into the middle and come out clean. If the outside is browning too quickly, turn the oven down to 160°C and cover the babka with an oven-safe plate for the remaining time. Remove from the oven.
  9. Meanwhile, make the sugar glaze. Add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot after baking, pour the sugar glaze over the top. Best eaten the day it is baked, otherwise, store it an airtight container at room temperature for 1–2 days and warm up leftovers before enjoying all over again.

 

Anthea Cheng
Anthea Cheng

Anthea is the food blogger, photographer, and chef behind Rainbow Nourishments, where she shares wholesome vegan recipes with a twist.

This recipe was originally published in Nourish plant-based living, Issue 63 • View magazine

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Strawberries and cream tart

Anthea Cheng

With its beautiful topping of fresh strawberries, this gorgeous cream tart by Anthea from Rainbow Nourishments is a feast for the eyes as well as the taste buds.

dessert
entertaininggluten-free option

Ingredients

SERVES: 8

Crust

Filling

To decorate

Method

  1. Preheat the oven to 180°C. Line the base of a 20cm tart tin with baking paper.
  2. To make the crust, add all the crust ingredients to a food processor or large bowl. Mix until combined and there are no chunks of coconut oil remaining. Press the mixture into the tart tin to form the crust.
  3. Bake the crust in the oven for 10 minutes, or until the surface is slightly golden-brown. Allow to cool in the tart tin.
  4. If using strawberry jam, spread across the inside of the base and up the sides of the crust.
  5. To make the filling, add the remaining filling ingredients to a blender and blend until as smooth as possible. Pour the filling mixture into the tart crust.
  6. Place the tart in an airtight container in the fridge to set for at least 4 hours.
  7. To serve, top the tart with the strawberries and puffed millet, as desired. Enjoy immediately. Store leftovers in the fridge for up to 3 days. The tart can be frozen for up to 1 month (without the fresh strawberries to decorate).

 

TIP: For a gluten-free version, substitute the plain flour with 2 cups of almond meal and 1 tbsp ground chia or flax seeds. If you make the gluten-free version, keep an eye on it when baking the crust as it burns quickly.

Anthea Cheng
Anthea Cheng

Anthea is the food blogger, photographer, and chef behind Rainbow Nourishments, where she shares wholesome vegan recipes with a twist.

This recipe was originally published in Nourish plant-based living, Issue 63 • View magazine

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Wholesome protein rocky road

Anthea Cheng

Nuts, raspberries, grains, and coconut shreds combine with a rich plant-based melted chocolate mixture to create this wholesome version of rocky road in just ten minutes, followed by chilling time. What's not to love?

snack
biscuits and barsgluten-free optionkid-friendlyquick and easyrefined sugar free

Ingredients

Makes 8-12

Method

  1. Line an 8×8 inch baking tray with baking paper.
  2. Place vegan-friendly chocolate and coconut oil or cacao butter in a large heat-proof bowl over a pot of simmering water (bain-marie style).
  3. Allow the chocolate to gently melt then remove from heat. Mix the protein powder and set aside to cool slightly.
  4. Set aside 1-2 tbsp of each of the ‘mix-ins’ (nuts, raspberries, grains, coconut) for decorating the rocky road later. Add the majority of the mix-ins to the melted chocolate and stir until just combined.
  5. Pour the rocky road mixture into your lined bake tray.
  6. Scatter the remaining ingredients on top of your rocky road. Press them slightly into the rocky road.
  7. Refrigerate the rocky road for 2 hours or until firm.
  8. Cut with a sharp knife and enjoy!

TIP: Leftovers can be stored in an airtight container in the fridge for 1-2 weeks or in the freezer for up to 1 month. 

Recipe by Anthea Cheng for Whole Earth & Sea

Anthea Cheng
Anthea Cheng

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