Cloudy Sky Tea

Hey Everyone! Today’s recipe is inspired by one of my dearest friends, who is known online in our community as Cloud. She has been such an inspiration to me, and has really opened a part of my heart up again that was really insecure about having a close friend again. So, little Cloud, I hope you enjoy this weird little way of mine to say thank you for being awesome! I used Butterfly Pea Tea in order to naturally turn this beautiful drink a dynamic blue. 

Cloudy Sky Tea

I purchased my tea here in Australia via Shokuiku. This awesome company is not a sponsor, but I was very pleased with their prompt service, packaging and fair price points. The quality of the tea was also perfect. If you’re in the U.S, you can order Butterfly Pea Tea in order to make this Cloudy Sky Tea via Amazon.  As much as I meant to, and wanted to, I can’t take full credit for this recipe because another awesome YouTuber, Krist Soup, was the first to make this really cool beverage. 

Cloudy Sky Tea

I used about 2 TBSP of butterfly pea tea to 2 cups of hot water, not boiling, and let it steep for about 5 minutes. Then I allowed it to cool completely before resuming the recipe. You can add less or a little more, depending on how blue you want your beverage. Apparently there are a lot of health benefits associated with butterfly pea tea as well, including anxiety management, maintaining a healthy blood pressure and brain function. I think that stuff is interesting, but I suggest doing extensive research and talking to a licensed practitioner before taking any sort of herbal supplement. 

Cloudy Sky Tea

Originally I made a simple syrup out of equal parts raw sugar and water, but the color is a pale amber, and I didn’t want it to alter the color of this beverage, so I remade some using refined sugar. You could also use stevia, but I didn’t have any on hand. You don’t need the simple syrup in this recipe, and to be honest, I really enjoy my tea unsweetened, but it’s an option! Making a simple syrup is insanely easy; simmer equal parts water and sugar until the sugar is completely dissolved. Then pour in a separate container and allow to cool completely. Adding straight sugar will just sink to the bottom in any beverage. 

I added a touch of coconut, about 2 TBSP to this drink. You can add less if you’d like, but the amount added already tends to overpower the tea. I haven’t tried using traditional cow’s milk, simply because I drink non-dairy milk in general. 

This recipe was really fun to make, and the video was a lot of fun to film too. I hope you enjoy guys! 


Cloudy Sky Tea
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  1. 2 TBSP Butterfly Pea Tea
  2. 2 Cups Hot Water
  3. 1 TBSP Simple Syrup -optional
  4. 1-2 TBSP Coconut Milk
  5. Ice
  1. Steep tea leaves into hot water for 5 minutes.
  2. Allow tea to cool completely.
  3. Add ice to beverage container
  4. Pour in tea + simple syrup
  5. Slowly pour in coconut milk and stir
  1. You can use stevia for a sweetener alternative

Making Rosella Jam and Tea

Hey Fam! Rosella jam is pretty well known here in Australia, and I have been learning a lot about this beautiful flower that is related to the hibiscus. Since Queensland has such a beautifully tropical climate, this flower grows very easily here. Also known as the jam flower or jamming fruit, rosella is commonly used for making jam, cordial and tea.

Making Rosella Jam and Tea

This delicately floral jam is reminiscent of plum, bing cherry and rose buds. It’s vibrant deep red color with fuchsia tones is breathtaking in real life. This beautiful flower makes for such a lovely jam, and I can’t wait to bake with it soon! I’m thinking danishes… 

Making Rosella Jam and Tea

It’s large seed is a great source of pectin, which is used to thicken jam. Simply separate the seed from the leaves by gently pulling the flower apart. This process is a little tedious, but not too bad. It reminded me of peeling and cleaning tomatillos if you’ve ever done that like I did oh so many times growing up and in kitchens. 

After the seeds are naked, place them in a medium pot with just about an equal amount of water. For me, I used 2 cups of water per 2 1/2 cups of seeds. The water should just cover your seeds with a little wiggle room. 

Making Rosella Jam and Tea

Cook at a medium low temperature for about a half an hour. Your pectin will be slightly thick but still watery at this stage while it’s still hot. Once it’s cooled down a bit, it will have the consistency of powdered gelatin that his been bloomed in hot water (for jello in particular). 

Making Rosella Jam and Tea

I also made a tea out of it as recommended by the merchant who sold me these lovely rosella flowers. I simply steeped about 5 or 6 flowers into 2 cups of water for 3 minutes. My water was at around 180F. I don’t recommend brewing fresh herbs or flowers at boiling point because it tends to turn your tea bitter! 

I hope you enjoy this simple recipe for Rosella Jam. I did not use the traditional canning method for this recipe at this time because I will be using the final product for some baking projects within the next couple of days. 

Making Rosella Jam and Tea

Allow jam to cool completely in a proper container with the lid off until it reaches room temperature. Pathogens love being trapped in heat! Then store for up to one week in your fridge. This was a lovely culinary experience I learned during my stay in Australia, and I’m so happy I am able to share it with you. Enjoy fam! 

Rosella Jam
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For Pectin
  1. 2 1/2 Cups Rosella Seeds
  2. 2 Cups Water
For Jam
  1. Pectin
  2. Flower petals from seeds
  3. 3/4 Cup Raw Sugar
For Pectin
  1. Remove seeds from flower petals and separate.
  2. In a medium size pot, place seeds and water and cook at medium low heat for 30 minutes.
  3. Please keep an eye on this. If you need a little more water, add about 1/4 of a cup.
  4. Strain pectin from seeds and use for jam.
For Jam
  1. Place pectin, flower petals and raw sugar into a clean medium size pot.
  2. Simmer at medium high heat for about 20 minutes, and then lower the heat for another 10 or 15.
  3. Strain jam, and either save liquid for a cordial, or add some of it to your cooked flower petals.
  4. You may also blend this for a smoother jam. If you use your blender, allow mixture to cool completely first to avoid heat expanding in your blender.
  5. Store in a jar and use within one week unless you are practicing a formal canning method.

Healthier Vegan Pop Tarts

Hey Guys! I wanted to bake some homemade pop tarts recently, but wanted them to be a tad healthier than the normal stuff from the store. I’m not knockin you, Poptarts…  This recipe is vegan friendly, using cold organic coconut oil, and a bit healthier thanks to adding whole what flour, heart healthy fats and you’re in control of your filling. I use a pretty clean jam, curse you high fructose corn syrup! *shakes fist at unhealthy yummies* but use what you’d like. 

Healthier Vegan Pop Tarts

Contrary to popular belief, the brisee dough, used for pie crusts and yummy pop tarts, does not need to be tended to as gently as people think. You can add all of your ingredients in at once. They just need to be cold. If you’re using butter, I recommend grating it. Since we’re using coconut oil, you can simply scrape it with your spoon so it falls apart easier, or gently use your hands to warm it up. It’s hard to warm up once it’s been in the fridge. We want our fat to be cold in order to maintain the flaky texture of the pastry. Ice cold water helps with that. 

My only recommendation is to not over work your dough. Once it’s firm, leave it alone. Form it into a disc in order to make rolling out easier once you’re ready. I used square pastry cutters to keep things consistent, but you can do this freehand if you wish! The world is yours. Make round pop tarts if you feel like it. Who’s going to stop you? 

Healthier Vegan Pop Tarts


I hope you enjoy this pretty approachable recipe. I also have a video tutorial on YouTube for you guys as well! If you follow a strict vegan diet, please keep in mind that some sprinkles contain gelatin. I have other vegan recipes on this blog as well so be sure to check them out! 



Healthy Vegan Pop Tarts
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  1. 1 Cup All Purpose Flour
  2. 1 Cup Whole What Flour
  3. 1/2 Cup Cold Coconut Oil
  4. 1/2 Cup Ice Cold Water
  5. 1 TBSP Sugar
  6. 1/2 tsp Sea Salt
  7. Jam filling of your choice
Quick Flat Icing
  1. 1 TBSP Water
  2. 1/4 Cup Confectioners Sugar
  3. Sprinkles are optional but recommended
  1. In a large bowl, combine all ingredients
  2. Using a fork and or your clean hands, gently work the dough until combined
  3. Wrap in cling wrap and form into the shape of a disc
  4. Place in fridge for at least 15 minutes, no more than 24 hours
  5. Roll out onto a lightly dusted surface and cut into desired shapes
  6. Add 1/2 tsp of the jam of your choice. A little goes a long way!
  7. Place tops ontop of poptart bottoms and press down gently with a fork.
  8. Poke holes on top of pastries so hot air can escape
  9. Bake at 200C/375F for about 15-17 minutes
  10. Let cool completely
  11. Add icing and sprinkles
  12. Enjoy!


Healthy Vegan Donuts Recipe HERE




Vegan Almond Chocolate Chip Cookies Recipe HERE





Healthy Vegan Donuts

Hey Everyone! I’ve been adjusting my diet lately back to a whole foods and clean lifestyle (for the most part). In doing so, it’s really important to find alternatives of your food vices that will be beneficial to your body. These Healthy Vegan Donuts are made with coconut sugar – which is low glycemic and full of minerals, whole wheat flour, coconut yogurt and aquafaba – chickpea water. I plan on making a video and blog post on this subject very soon! 

Healthy Vegan Donuts

This recipe of mine results in a soft, cake-like baked donut. Store these in an air-tight container if you don’t gobble them up all at once! There is no special pan needed for this recipe, simply roll out a portion of the dough into a log and join the two ends together to form a rustic donut. Using a paring knife, you may cut a line all around the top of the donut for an “old fashioned”style looking donut. 

The purpose of making a healthy vegan donut was to maintain the enjoyment of something sweet while nourishing your body. I always feel good emotionally when I make smarter food choices. Being a seasoned sweets fanatic, recipes like this are a great alternative, and you don’t need to be vegan to enjoy them. 

Healthy Vegan Donuts

I used a touch of soy milk, coconut oil and organic confectioner’s sugar (I would’ve used maple syrup or raw sugar if I had some on hand) in order to make the chocolate flat icing. You may use either cacao, cocoa or carob powder if you wish. 

I like garnishing these donuts with almonds, coconut flakes, dehydrated berries or cocoa nibs. I will be uploading a YouTube tutorial later this week and will update this post!

 Here’s to making smart choices, fam! *donut cheers* 

Healthy Vegan Donuts
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For Vegan Donuts
  1. 2 Cups Whole What Flour
  2. 1/4 Cup Coconut Sugar
  3. 2 TBSP Corn Starch
  4. 1 tsp Baking Powder
  5. 1/2 tsp Sea Salt
  6. 1/4 Cup Coconut Oil
  7. 3/4 Cup Coconut Yogurt
  8. Pinch of Cinnamon
  9. 3 TBSP Aquafaba = 1 egg
  10. 2 TBSP Non-Dairy Milk
  11. 1/2 tsp Vanilla
For Vegan Flat Icing
  1. 2 TBSP Powdered Sugar
  2. 1 TBSP Cocoa
  3. 1 TBSP Coconut Oil
  4. 2 TBSP Non-Dairy Milk
  1. Combine flour, coconut sugar, baking powder, corn starch and salt with a whisk.
  2. Add remainder ingredients and fold with a spatula until a stiff dough forms.
  3. Roll out small portions into 4 inch logs, then join ends to form a ring.
  4. Bake at 350F/180C for about 20 minutes
  5. Allow Healthy Vegan Donuts to cool completely before adding flat icing or any other garnish.
For Vegan Flat Icing
  1. Combine all ingredients in a small bowl. Consistency should be thin enough to dip a dount into, but thick enough to prevent dripping.
  1. If you don't have aquafaba, use 1 TBSP of flax meal and 2 TBSP of water to form a paste. This is your egg replacement!

 More Vegan Recipes by Amby

Vegan Chocolate Chip Almond Cookies Recipe HERE





Vegan Green Tea Cookies and Cream White Chocolate Recipe HERE 




Vegan Four Ingredient Sparkly Peanut Butter Cookies Recipe HERE




More Donut Recipes by Amby


How to Make Mochi Donuts Recipe HERE




Cinnamon and Sugar Donuts – Squared Recipe HERE


Lemon and Coconut Vegan Chia Cake


Hey guys, if you follow me on YouTube, you’ll see that in my latest video I’ve mentioned cleaning up my eating habits as I am back on track with fitness. It’s really important that my blog content reflects on what’s happening in my life, and although this doesn’t mean I’ll never ever post yummy cakes again, like my Neko-Atsume cake, I will be adding more healthy and dietary restrictive recipes to AmbyCakes as I’ve been inspired not only by my own journey, but by others and want the recipe section of this website to be inviting to everyone. Lemon and Coconut Vegan Chia Cake

I found this recipe via Fuss Free Cooking, and all I did was add some lemon zest since I didn’t drizzle this delicious and healthy cake with yummy chocolate. I also used whole grain flour instead of traditional All Purpose since I’m tightening up my eating habits. 

Lemon and Coconut Vegan Chia Cake

Over all, this cake was very pleasant texture-wise, soft, not too dense, delicately sweet and perfect with tea! I have been on a huge chia seed kick lately with baking so stay tuned! 

Lemon and Coconut Chia Cake
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  1. 1 TBSP Chia Seeds
  2. 3 TBSP Water
  3. 1 1/2 Cups All Purpose Flour
  4. 2 tsps Baking Powder
  5. 1/2 tsp Sea Salt
  6. 3/4 Cup Coconut Sugar
  7. 1 Cup Non-Dairy Milk
  8. 1/4 Cup Shredded Coconut
  9. 1 tsp Vanilla Extract
  10. Zest of 1 Lemon
  1. In a small bowl, allow chia seeds to bloom in water. Set aside for a few minutes. This will act as your binding agent.
  2. Sift flour and baking powder into a large bowl, and add coconut. Whisk together.
  3. Add remainder ingredients including your bloomed chia seeds.
  4. Place into a parchment lined loaf pan and bake at 350F/180C for about 30 minutes. My cake took about 40 minutes because I have a deeper loaf cake pan.
  5. Allow to cool completely.

Chia Seed Recipes: 


Pistachio Chia Seed Muffins Recipe Here




 More Loaf Cake Recipes: 

Blueberry Lemon Loaf with Streusel Recipe Here 




Dark Chocolate Orange Cakes Recipe Here



More Vegan Recipes:

Vegan Chocolate Chip Almond Cookies Recipe Here




Four Ingredient Vegan Sparkly Peanut Butter Cookies Recipe Here

Vegan Chocolate Chip Almond Cookies

Hey Everyone! I whipped up a really quick and Vegan Chocolate Chip Almond Cookies recipe last night. Ben and I wanted to bake some after dinner treats for the kids but we didn’t have any eggs, so we ended up making a few batches of sweets for everyone to enjoy. These cookies aren’t loaded with sugar and are lightly sweetened with a delicate touch of both almond milk and extract, sugar and yummy dark chocolate chips. 

Chocolate Chip Almond Cookies

If you can’t find vegan chocolate chips, feel free to chop up a bar of your favorite plant based candy bar and substitute them in this recipe. I’ll be sure to add some more vegan confections to AmbyCakes, since I ate a diet free of meat and dairy products for nearly 10 years, and still eat predominately that way! I want to be able to offer a variety of yummy treats on my blog for any dietary requirements. 

So although this recipe wasn’t originally intended for my blog life, it’s so simple and yummy that I wanted to add it. I love writing my base recipes in a matter that is easy to remember. Eggs aren’t needed in order to have delicious cookies, and you also don’t necessarily need ingredients such as flax meal in order to make an egg replacement etc. There is no binding agent in this recipe. I didn’t add baking soda, but used baking powder to give the cookies some extra structure, but I can write up a good spreadable cookie recipe in the near future. This dough doesn’t necessarily demand refrigeration time but I do recommend it for perky cookies. 

The combination of both almond and vanilla extracts make these cookies even more delicious, and I honestly recommend when you’re using almond extract in a recipe to add a little vanilla as well since almond extract can be a bit overbearing. It’s nice to have a well rounded flavor, and not flat line. 

Take care until next recipe!


More Vegan Recipes by Amby

Four Ingredient Vegan Sparkly Peanut Butter Cookies – HERE



Vegan Malted Chocolate Brownies – HERE



Green Tea Cookies and Cream White Chocolate – HERE


Vegan Chocolate Chip Almond Cookies
Serves 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 2 1/4 Cup All Purpose Flour
  2. 2 1/2 TSP Baking Powder
  3. 1/2 Cup Sugar
  4. 1/2 Cup Neutral or Coconut Oil ( I used canola)
  5. 1/2 Cup Almond Milk
  6. 1 tsp Vanilla Extract
  7. 1 tsp Almond Extract
  8. Chocolate Chips & Almond slices (about 1/4 of each... or more)
  1. Combine all ingredients accept flour and baking powder into a large bowl, then add dry ingredients.
  2. Dough should be a little stiff.
  3. Place into fridge for about 15 minutes.
  4. Bake at 180C/350F for about 25 minutes on a parchment lined baking sheet.
  5. Enjoy!

Four Ingredient Sparkly Peanut Butter Cookies (vegan)

Hey Everyone! 

I’ve been really motivated and inspired lately to get back to food blogging, but I didn’t have much to work with today in my pantry (I’m still settling in my new home in Australia). However, I DID bake a small batch of petite 4 Ingredient Sparkly Peanut Butter Cookies (vegan). Sparkly? YUS! I added pastry-grade glitter to the cookies while they were still out of the oven. Hey, there are like a billion peanut butter cookie recipes on the internet, so I needed to give them the unique Amby touch! 

Four Ingredient Sparkly Peanut Butter Cookies (vegan)


Aside from the pastry glitter, these cookies only required four ingredients! I’m pretty resourceful thanks to my culinary training and experience aren’t I? Hehe! Having salted and roasted peanut butter on hand helped, and I will note if you DO use salted peanut butter, I don’t recommend using extra salt. It just isn’t needed. I sweetened these cookies with a little coconut nectar, which is easy to metabolize and low glycemic, but use what you have available. 

Peanut butter cookies are pretty forgiving but be sure to check on them to prevent burning. I baked mine on a parchment lined baking sheet at 150 C/ 300 F for about 15 minutes. Then I let them cool on the baking sheet before I taste tested one. 

This recipe yields about 6 small cookies so feel free to multiple the recipe if you want to make a larger batch. Do you know why peanut butter cookies have their famous fork indentations? It was used to inform others with peanut allergies that these cookies could kill them. Pretty cool info isn’t it? I hope you enjoy this last minute and super simple recipe I literally whipped up in minutes. I used a small cereal bowl to mix everything together as well.  Would be a great quick snack attack if I do say so myself! 


Enjoy fam! 

More Vegan Recipes by Amby:

Vegan Chocolate Chip and Almond CookiesHERE



Vegan Malted Chocolate BrowniesHERE



Vegan Green Tea Cookies and Cream White ChocolateHERE 


Four Ingredient Sparkly Peanut Butter Cookies (vegan)
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  1. 4 TBSP All Purpose Flour
  2. 2 TBSP Coconut Nectar
  3. 1/2 Cup Salted Peanut Butter
  4. 1/2 TSP Baking Powder
  1. Combine flour and baking powder into a small bowl.
  2. Stir in peanut butter and coconut nectar.
  3. A firm dough should form. Take a small amount and roll into a ball then place on parchment lined baking sheet.
  4. Using a fork, make an indentation horizontal then vertical onto your cookies
  5. Bake at 150C/300F for about 12-15 minutes.
  6. Optional: add pastry grade glitter to your cookies while they're still warm.
  1. If you don't have salted peanut butter, add a tiny pinch of salt to your cookie dough.






How to Make Sakura Raindrop Cake

How to Make Sakura Raindrop Cake

Hey Fam! 

A while back I was playing with agar agar and wanted to recreate the famous raindrop cake but with my own personal touch. Raindrop cake is popular in Japan and better known as mizu shingen mochi and is now familiarized here in the States thanks to New York based chef, Darren Wong. 

By itself, traditional raindrop cake is pretty plain, but visually appealing which is why it’s so popular. It’s actually pretty simple to make too. Traditionally it is served with roasted soybean flour, kinako, and brown sugar syrup, kokumitzu.

Agar agar is an algae derived substance and commonly used in light Japanese desserts. It also makes a great gelatin substitute for those of you who eat a plant base diet but it should not be treated like gelatin. A little goes a long way and if you use too much it will become too firm and a little synthetic tasting. If you’ve ever had bubble tea with almond jelly cubes or any other flavored jellies in your milk tea it’s made from agar agar. This entire time you’ve been sucking on algae and now your life is a lie. HA! 

In my recipe, I decided to use a cherry blossom extract so the dessert would be delicate and pleasant tasting on it’s own, not just visually intriguing or… confusing. Raindrop cake is one of those desserts that looks impressive but needs the assistance of other components in order to try to hide the fact that it’s just boring agar. I will say Wong repackaged it here in the States and now every Yelper and wannabe chef is clapping like a retarded seal over it. 

How to Make Sakura Raindrop Cake

I added pastry grade glitter to my recipe as well because I wanted to, in my pathetic attempt, emulate the reflection of the sun when it hits a raindrop on a cherry blossom. Deep! 

Whether or not you recreate this version of raindrop cake or take some sort of inspiration from it, I hope you enjoyed learning about it none the less. I’m not going to ignore the fact that it looks like a breast implant either. The original cake does too. You guys are just perverts but despite my efforts I can take a laugh and troll myself. 


Helpful Links (Affiliate): 

Pastry Glitter

Sphere Molds

Cherry Blossom Extract

Food Coloring Gel 

Agar Agar 



Sakura Raindrop Cake
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  1. 400 ml filtered water
  2. 2 grams agar agar
  3. 5 grams sugar
  4. 1-2 drops cherry blossom extract
  5. 1 extremely tiny drop of pastel pink food coloring gel
  6. Pastry Grade Glitter - optional
  1. In a small saucepan, combine agar agar, sugar and filtered water.
  2. Whisk until dissolved.
  3. Turn stove on and continue to whisk until completely dissolved at low heat.
  4. Remove contents from pan and place them into a heat proof container.
  5. Once mixture is luke warm add extract, food coloring then pastry glitter.
  6. Place carefully into 2 3.5 cm sphere molds (will link where I purchased mine).
  7. Chill in the fridge overnight.
  8. Carefully remove and serve immediately.
  1. Adding extracts to extremely hot products will cause it to evaporate.