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Red Velvet Cupcakes



1 cup sugar 

1/4 cup butter or margarine 

1/2 oil

3 large eggs eggs

2 1/2 cup self rising flour

1 cup mala (buttermilk)

1/2 bicarbonate baking sod

1 tbsp cocoa powder (unsweetened)

1 tsp salt

1 tsp Black Juice Pure Vanilla Extract

1 tbsp vinegar 

Red food color to desired color (approx. 1 tbsp)


Cream cheese Frosting:

1 cup unsalted butter

2 cups cream cheese

2 1/2 cups powdered sugar

1 tsp Black Juice Pure Vanilla Extract or 1/2 a vanilla pod



In a large bowl, mix sugar, butter, and oil until combined. Then add eggs, mala, and vanilla until fully incorporated. Sift in flour, baking soda, cocoa, and salt. Fold into mixture. Whisk in vinegar then add food color to desired color. Prepare cupcake tray with cupcake liners. Pour batter into each liner about 3/4 full. Bake at 180° C for about 20 minutes.

Allow cupcakes to cool completely before frosting.

For frosting, mix butter and cream cheese using a mixer. Add sugar until fully incorporated then vanilla. To not mix for too long or else the cream cheese will start separating. 

Carrot Cake



1 cup brown sugar

2/3 cup oil

4 large eggs

1 tbsp Black Juice Pure Vanilla Extract

2 1/2 cup self rising flour

1 tsp bicarbonate baking soda

1 tsp salt

2 tsp cinnamon 

1 tsp nutmeg 

1 tsp cardamom 

1 tsp clove 

1/3 cup milk

2 cups shredded carrot



3 cups powdered sugar

4 tbsp milk

1 tsp of Black Juice Pure Vanilla Extract



Mix sugar and oil then mix in one egg at a time. Add vanilla extract. Sift flour, spices, baking soda, and salt into mixture. Mix until flour is combined. Add milk and mix in. Then fold in carrots. Pour into greased baking pan and bake for approximately 25 minutes on 180°C. Cool cake completely before adding icing.

For icing, mix powdered sugar, milk and vanilla.

Elevated Mandazi 



Mandazi dough:

4 cups self rising flour 

1/3 cup sugar

1 tbsp margarine or butter

1/2 cup whole milk

1/2 cup water

1 large egg

1/2 tsp cinnamon (optional)

1/2 tsp cardamom (optional)


Pastry Cream:

1 1/4 cup whole milk

1/4 cup sugar

5 egg yolks

2 tbsp corn flour

4 tbsp butter (real butter)

1 tsp Black Juice Premium Vanilla Bean Paste




Powdered sugar


Instructions for Mandazi:

In a large bowl mix together flour, sugar, milk, water, eggs, cinnamon, and cardamom. Once fully combined, knead dough for about 2-3 minutes. Then add margarine/butter and knead again for about 5 minutes or until the dough becomes elastic. To check whether dough is ready, gently poke it with your finger and if it springs back up then it's ready. Cover dough with plastic wrap and rest for about 1 hour. Dough should be a bit sticky.

Once dough has rested, roll dough to about 1/4 inch thickness and cut to desired shapes. Fry on medium heat. 


For Pastry Cream:

Gently heat milk in a pot to a simmer then remove from heat. In a bowl, whisk together eggs and sugar then add your corn flour until it's completely dissolved. Mix about 1/4 cup of milk into egg mixture to temper the eggs then add the whole mixture into the pot. Heat mixture while whisking until it starts to thicken. Once the mixture has thicken continue cooking it for about another 3 minutes on medium-low heat in order to fully cook the corn flour. Once the cream has formed, remove from heat and add our Premium Vanilla Bean Paste. Allow the mixture to cool a bit more (about 10 minutes) then add the butter 1 tbsp at a time. Cover cream with plastic wrap and chill in the fridge until completely cooled. Once cream has cooled, scoop it into piping bag.



Cut a Mandazi in half lengthwise. Pipe on cream and add raspberries. Dust with powdered sugar.

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Vanilla Bean Pound Cake Recipe

2 1/3 cups sugar

1 1/4 cup unsalted butter, room temp.

2 tbsp of our Baker’s Edition Vanilla Bean Paste or 2 whole vanilla pods

4 large eggs, room temp.

1 cup mala (buttermilk)

2 2/3 cups self rising flour

1/2 tsp bicarbonate baking soda

1/2 tsp salt



Preheat oven to 160C

Sift flour, salt, and baking soda and set aside.

Cream sugar and butter for about 1 minute then add your vanilla bean paste and cream for another minute. Add eggs one by one until combined then add mala. Mix until all the wet ingredients are fully incorporated. Add half of the flour mixture and combine with wet ingredients then add remaining flour until fully incorporated. Mix for about 2 minutes. Pour mixture in a greased pan preferably lined with parchment paper. Fill pan to about 2/3 full, this recipe yields 2 loaves. Bake for about 50-60 minutes.


Homemade Cinnamon Rolls 



3/4 cup lukewarm whole milk

4 large eggs

1/4 cup sugar

4 cups all-purpose flour

1 tsp salt

2 1/4 tsp instant yeast

10 tbsp room temp unsalted butter cut into 1 inch cubes 


2 tbsp melted butter

1 cup brown sugar

2 tbsp cinnamon

Cream Cheese Frosting:

1/2 cup room temp unsalted butter

1/2 cup cream cheese

1 tsp of Black Juice Baker’s Edition Vanilla Bean Paste

1/2 tsp salt

1 cup powdered sugar



For the dough, mix milk and eggs in a bowl and set aside. In a separate bowl, mix flour, sugar, salt and yeast. Add milk mixture to flour mixture until combined. Then add butter to dough one cube at a time until fully combined. Knead dough for another 4-5 minutes. Place dough in greased bowl, cover for about 1 hour. 

For the filling, mix brown sugar and cinnamon in a bowl. After the dough has doubled in size, roll into about 1/2 inch thickness. Spread melted butter over rolled dough and sprinkle cinnamon sugar mixture. Roll dough and use dental floss or knife you cut out rolls into 1 1/2 inch pieces. Place rolls on baking sheet lined with parchment paper, cover and allow dough to rise for another 30 minutes.

Bake rolls in 180°C oven for approximately 15-20 minutes.

For the frosting, whip cream cheese and butter together until combined. Slowly add powdered sugar. Then add vanilla bean paste. If frosting isn’t smooth, warm gently in the microwave for about 20 seconds.

Once cinnamon rolls have been baked, add frosting while the rolls are still warm. Enjoy!

Plum Galette Recipe


2 1/2 cups all purpose flour

1/4 cup sugar

1 tsp salt

200g frozen unsalted butter

5 tbsp ice cold water

10 crushed ginger snap cookies



10 plums

1/2 cup honey

4 tbsp corn flour

1/2 tsp cardamom 

1 tsp fresh thyme

1 tbsp Black Juice Baker’s Edition Vanilla Bean Paste



For crust, mix together flour, sugar, salt and butter until the butter piece are about pea-sized. Then add your water and bring dough together quickly before the butter begins to melt. Do not over-mix dough. Wrap in plastic wrap and place in the fridge for 30 minutes.


In the meantime you can prepare the filling. Slice the plums. Then in a bowl you will add the honey, corn flour, cardamom, thyme, and vanilla paste and mix into plums. 



Roll out dough onto parchment paper. Then you will layer the crushed ginger snap cookies in the center. Arrange plums on top and pour the remaining liquid over the plums. Fold over edges of crust over plums. Brush on egg wash and sprinkle sugar on crust.

Bake for about 20-25 minutes on 200C or until golden brown 

Vanilla French Toast



10 slices bread

1 cup whole milk

3 eggs

2 tbsp Black Juice Baker’s Edition Vanilla Bean Paste

1 tsp Black Juice Pure Vanilla Extract

2 tbsp brown sugar

2 tbsp all-purpose flour

1/4 tsp cinnamon

Pinch of salt



In a large bowl, whisk eggs until fluffy. In a separate bowl, whisk flour and a little of bit of milk to form paste.

Add flour mixture into eggs with the rest of milk, sugar, cinnamon, vanilla bean paste, vanilla extract and salt and whisk mixture. Heat frying pan over medium heat with some butter. Dip each slice of bread into egg mixture

and soak for about 20 seconds.

Fry the bread for about 2 minutes on each side. Serve with caramelized bananas, honey and vanilla cream cheese. For vanilla cream cheese, mix cream cheese with vanilla bean paste.

Hot Vanilla



3 cups whole milk

1/2 of one of our Premium Madagascar Vanilla Pods

100g white chocolate 



Boil milk and vanilla pod. Then whisk in white chocolate until it’s melted. Remove from heat.


Vanilla Bean Whipped Cream

2 cups whipping cream

1 cup powdered sugar

1 tsp of our Premium Vanilla Bean Paste



Whip cream, sugar, and vanilla bean paste until it forms stiff peaks. Use to top your Hot Vanilla

Whiskey Vanilla Glazed Pork Ribs

Spice Rub:

1 kg pork rib racks

3 tbsp garlic powder

1 tbsp ginger powder

2 tbsp paprika powder

1 tsp cayenne chilli

Pinch of sea salt and pepper

Olive oil for grilling


Vanilla Glaze:

1 cup Whiskey of choice

1/2 cup brown sugar

2 tbsp Black Juice Premium Vanilla Bean Paste

1/3 cup butter



Mix spices for rub together then spread a generous amount on ribs and set aside. Make the glaze by adding whiskey, brown sugar, vanilla bean paste and butter in saucepan and bring it to a boil on medium heat. Boil until the sauce turns into a syrup, about 6 minutes as you whisk constantly. Remove from heat. You can use a grill pan or oven to cook your ribs. If using a grill pan, set pan to medium heat and add olive oil. Let the oil get hot then add ribs to the grill pan. Grill until ribs turn brown but be careful not to burn the spice rub on ribs. If using oven, preheat to 180C and rub the grill rack with some oil, then add ribs. Cook for about 10 minutes then start basting. For the grill, after browning on both sides, start basting by spreading the whiskey vanilla glaze generously over the ribs and letting them cook and brown. Reduce the heat and allow ribs to cook for about 15 minutes as you keep basting with glaze. Save some glaze for serving. After 15 more minutes, remove the ribs from heat and allow meat to rest for 5 minutes before cutting.

Vegan Brown Sugar Cookies



1 cup brown sugar

1/2 cup cashew butter 

1 tbsp our Premium Vanilla Bean Paste

1/3 cup water

1 1/2 cup atta mark 1 flour

1/2 tsp baking soda

1 tsp cinnamon 



Mix sugar, nut butter, and vanilla bean paste until combined. Then add water. In a separate bowl measure out the flour, baking soda, and cinnamon. Add dry ingredients to wet ingredients. Mix until dough comes together. Add a little water as needed. Roll dough into 1 inch balls and place them on baking sheet. Using bottom of glass, press down on rolled dough. Sprinkle with vegan sugar on top if you’d like. Bake at 180C for about 20 minutes or until cookies turn golden brown on edges. Allow to cool before serving

Chocolate Fudge Brownies



1 cup unsalted butter melted

2 cups sugar

1 cup brown sugar

2 tbsp oil

3 eggs and 1 yolk

1 tsp Black Juice Pure Vanilla Extract

1 tsp Black Juice Pure Chocolate Extract

1 1/2 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 tsp salt

1 1/2 cup chocolate chunks or chocolate chips


Preheat oven to 175 C

In a large bowl; whisk sugars, melted butter and oil until fully incorporated. Mix in eggs, vanilla extract and chocolate extract. Fold flour and cocoa powder using a spatula into mixture until fully incorporated.

Then, fold in chocolate. Spray rectangular pan with non stick spray or line with parchment paper. Pour mixture into pan and bake for about 25-30 minutes.

Allow brownies to cool in pan before cutting.

Serve with caramel sauce.

Cloud Doughnuts


5 cups of all-purpose flour plus 1/2 cup extra for rolling

1/4 tsp salt

1/4 cup caster sugar

1 packet of yeast (approx. 2 1/4 tsp)

2 egg yolks plus 1 whole egg

1/4 cup lukewarm water

1 1/4 cup warm whole milk

2/3 cup of butter or margarine


2 cups whole milk

1 tbsp of Black Juice Baker’s Edition Vanilla Bean Paste

3 egg yolks

2 tbsp of corn flour

1 cup caster sugar



Mix warm milk and butter/margarine until butter melts. Then add the water, eggs and yeast to mixture. Combine ingredients.

Then add flour, salt and sugar and knead until dough pulls away from bowl. About 8-10 minutes by hand. Grease the bowl

with butter and place dough back in bowl. Cover with kitchen towel and allow it to sit for 1 hour at room temperature.

In the meantime, you can prepare the custard.

Boil milk with vanilla bean paste. In a separate bowl whisk together the egg yolks, sugar and corn flour until it turns a

pale white. Once milk and vanilla mixture has boiled, pour it slowly into the egg mixture. Then pour the whole mixture back

into the pot. Heat on medium low heat until it barely begins to boil. Remove from heat, strain and cover with plastic wrap.

Refrigerate until it's completely cool. After one hour, remove the dough from bowl and roll dough to about 1/2 inch thickness.

Cut circles using cookie cutter or drinking glass. Cover cut dough and allow to rise for 30 minutes. Fry the dough on medium

heat for about 3-4 minutes on each side. Allow the fried doughnuts to cool before filling with custard using piping bag.

To finish it off, dust with powdered sugar.

Chocolate Cake



1 3/4 cups self-rising flour 

2 cups sugar

1 cup cocoa powder (unsweetened)

1 tsp baking soda

1 tsp salt

2 eggs

1 cup mala (buttermilk)

1 cup boiling water

3/4 cup vegetable oil

1 tsp Black Juice Pure Vanilla Extract 

1 tbsp Black Juice Pure Coffee Extract


Chocolate Frosting:

2 cups unsalted butter

4 cups icing sugar

2 cups cocoa powder (unsweetened)

1/2 mala (buttermilk)

2 tsp Black Juice Pure Vanilla Extract 

1 tsp Black Juice Pure Coffee Extract



For cake:

Whisk flour, sugar, cocoa powder, baking soda, and salt until combined. Then add eggs, mala, and vegetable oil and combine. Add hot water until batter is fully incorporated. Lastly add vanilla and coffee extract and mix.

Divide batter into 3 6inch pans or 2 8inch pans which have been greased and lined with parchment paper. Bake cakes at 180°C for 35-40 minutes. Allow cakes to cool completely before frosting.

For frosting:

Using a mixer, whip butter, icing sugar, and cocoa powder for about 2 minutes. Then add mala and mix for another 2 minutes. Lastly add vanilla and coffee extract and whip for 1 minute.


Cut the tops off the cake to make flat layers. Layer cake and frosting as shown in the video. Top with chocolate shaving if you would like.

Coffee Crème Brûlée 


Use our Pure Kenyan Coffee Extract to enhance your chocolate and coffee recipes like in this Coffee Crème Brûlée 




1 1/3 cup cream at least 35% milk fat

4 large egg yolks

1/3 cup caster sugar

1 Tbsp Black Juice Pure Coffee Extract

1 Tsp of Black Juice Premium Vanilla Bean Paste



Preheat oven to 145°C

Heat cream to a simmer. Remove cream from heat. Add coffee extract and vanilla bean paste to cream. In a separate bowl, whisk egg yolks and sugar until sugar dissolves. Slowly pour cream mixture to eggs until fully incorporated. Place ramekins in deep baking dish. Pour cream mixture into ramekins. Before baking, place baking dish with ramekins in oven then fill baking dish with boiling water until the water reaches halfway on ramekins. Avoid getting water into ramekins. Bake for about 20 minutes or until the Crème Brûlée sets. Refrigerate Crème Brûlée for 4 hours before serving. Once you are ready to serve, sprinkle about 1 1/2 tbsp of caster sugar over the Crème Brûlée. Use blow torch to caramelize the sugar on top or broil the sugar in the oven on highest oven setting for about 5 minutes. Keep an eye on the Crème Brûlée while in the oven so it doesn’t burn.

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