Prep Time: 20 minutes

Baking Time: 35 minutes

Serves 10 – 12

INGREDIENTS

Cake

2 Tbsp. apple cider vinegar 

1 1/4 cups almond milk, or other plant-based milk

2 cups brown sugar 

2 1/4 cups all-purpose flour 

½ + 1/3 cup unsweetened cocoa powder 

1 ½ Tbsp. baking powder

2 tsp. baking soda

Large pinch of salt

½ cup coconut oil, melted

1 Tbsp. vanilla  

1 cup boiling water

Chocolate Frosting

2 cups raw cashews, soaked in cold water for a least 1 hour, then strained and rinsed

½ cup unsweetened cocoa powder 

¼ cup icing sugar

¼ cup + 1 Tbsp. almond milk

1 tsp. vanilla  

Pinch of salt  

DIRECTIONS

1. Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.

2. Preheat oven to 350° F.

3. To a small bowl, add your apple cider vinegar and plant-based milk. Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!

4. To a large bowl, add brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.

5. To the bowl, add the coconut oil, vanilla and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.

6. Transfer mixture to the baking tin and bake for 32-35 minutes. Remove from the oven and let the cake cool completely in the baking tin.

7. For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.

8. Enjoy with fresh berries or some vanilla ice cream or both!

TIP:

This chocolate cake will last up to one week in a tightly sealed container on the counter at room temperature. Any leftover icing will also last up to one week in a sealed container in the fridge.

Nutrition facts per serving
Calories 473; protein 7.5 g; fat 21.2 g; carbs 69.2 g.

Photography: Maria Koutsogiannis

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Read This Story in Our 2025 Fall Fitness Issue

IMPACT Magazine’s Fall Fitness Issue 2025 featuring the The Fitness Guy, Pete Estabrooks, telling all with his shockingly candid new memoir revealing a story you never expected, as well as former pro soccer player Simon Keith and Paralympian Erica Scarff. Find your ultimate guide to cross-training for runners, no jump cardio and superset workouts along with the best trail running shoes in our 2025 Trail Running Shoe Review, and so much more!

With just 10 simple ingredients, this recipe is easy to prepare yet packed with depth and complexity. Whether you’re drizzling it over noodles, using it as a dipping sauce, or tossing it with your favorite protein, every bite bursts with bold, mouthwatering flavour.

Prep Time – 10 minutes
Cook Time – 10 minutes
Serves 2

INGREDIENTS

• 150-200 g mafalda noodles
• 2 green onions, chopped
• 1 ½ Tbsp. gochujang
• 2 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup peanut butter
• 2 Tbsp. soy sauce or tamari
• 2 tsp. sugar
• Juice of half a lime
• Cilantro, green onions and chopped peanuts for garnish

DIRECTIONS

1. Cook noodles according to package instructions and set aside.
2. In a heat-proof bowl add green onion, cilantro, gochujang and garlic.
3. In a small frying pan or pot heat ¼ cup olive oil and once hot, add to the bowl and stir to combine.
4. To the bowl, whisk in peanut butter, soy sauce, sugar and lime juice. Add the noodles directly to the sauce bowl and stir to coat the noodles. Enjoy topped with chopped green onions, cilantro and peanuts.

NOTE: Can’t find Mafalda noodles? Try a thick rice noodle or fettuccine. If you can’t find gochujang, try sriracha or Thai chili paste.

Nutrition facts per serving
Calories 567; protein 19 g; fat 46 g; carbs 78.2 g 

Photography By: Maria Koutsogiannis

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Read This Story in Our 2025 Running Issue
IMPACT Magazine Running Issue 2025 featuring some incredible Canadian women ultrarunners who are on the rise on the world trail stage. Run your way around the world to earn your six star Abbott World Marathon Majors commemorative medal. Train for 10 km right up to a marathon – plus a 50 km trail run and 70.3 program. Strength workouts for runners, carb load with these pasta recipes and so much more.

Prep Time – 15 minutes
Cook Time – 30 minutes
Makes 12 Muffins

DRY INGREDIENTS

• 1 1/2 cups chickpea and fava bean flour
• 3 Tbsp. nutritional yeast
• 1 tsp. sea salt
• 1/2 tsp. black salt, optional
• 1/2 tsp. black pepper
• 1 tsp. baking powder
• 1 tsp. onion powder
• 1 tsp. oregano
• 1 tsp. dried basil

WET INGREDIENTS

• 1 1/2 cups of water or oat milk
• 1 Tbsp. olive oil
• 1/2 cup shredded vegan cheddar
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup jalapeno pepper, finely chopped
• 1/2 cup fresh tomato, finely chopped
• 1/2 cup fresh spinach, finely chopped
• 1/2 cup fresh corn
• 1/4 cup green onion, finely chopped
• 1 garlic clove, grated
• Garnish: Black salt, hot sauce and fresh
• chopped avocado

Directions

1. Preheat oven to 375° F and grease a muffin tin well (no need to grease a non-stick muffin tin).
2. To a large mixing bowl, add all the dry ingredients and stir until completely well-combined.
3. To the bowl, add the water and stir until your mixture becomes pancake-batter-like. Add more water if your mixture is a bit too clumpy; only add 1 Tbsp. of water at a time.
4. Add the remaining ingredients to the bowl and stir until well combined. Do not over-stir.
5. Using a 1/4 cup measure, begin dolloping the mixture into each muffin tin.
6. Bake for around 30 minutes and remove from oven. Let cool for 10 minutes before removing from tins.
7. Enjoy with more black salt, hot sauce and fresh avocado!

NOTE:
This vegan recipe is incredibly versatile. You can swap out any of the veggies I used with the ones you have available on hand. You can also switch up the recipe flavour themes. For example, my version is a bit more Mexican-inspired, but why not make these with an Italian twist by utilizing tomatoes and fresh herbs like basil. You could also go to Greece by adding olives. Get creative!

Nutrition facts per serving
Calories 100; protein 3 g; fat 5 g; carbs 11 g.

Photography – Maria Koutsogiannis

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Read This Story in Our 2024 Fall Fitness Issue
IMPACT Magazine Fall Fitness Issue 2024 featuring Canadian figure skating icon Elladj Baldé, Paralympic shot putter Greg Stewart, Indigenous rights trail running Anita Cardinal. Adventure travel with some amazing winter getaways, strengthen your back and hips, find the art of joyful movement, Inclusivity in the fitness industry and so much more!

Prep Time – 5 minutes
Cook Time – 10 minutes
Serves 4

INGREDIENTS

• 2 cups fresh strawberries
• 3 Tbsp. white sugar
• 1 sheet vegan puffed pastry
• 30 g dark chocolate
• 1 tsp. vegan butter, melted

DIRECTIONS

1. Preheat oven to 375° F.
2. Lightly grease a baking sheet with coconut oil or vegan butter.
3. Into a small bowl, add strawberries (or your choice of fruit), sugar and vanilla. Mix and set aside.
4. Open puffed pastry on the baking sheet and gently place strawberries throughout, leaving a one-inch border on each side. Avoid adding excess liquid from the berries.
5. Fold over the edges, and, using a fork, pierce little marks on all four sides and brush vegan butter onto the edges. This is great for adding a golden colour and it increases crunch.
6. Bake for 15 minutes.
7. Remove from oven, place your chocolate, and bake for another 5 minutes until golden brown and extremely fragrant.
8. Serve as is or with vanilla ice cream. I recommend enjoying it hot!

Nutrition facts per serving
Calories 100; protein 1 g; fat 2.5 g; carbs 16.3

Photography by Maria Koutsogiannis

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Read This Story in Our 2024 Summer Outdoor & Travel Issue
Featuring Canadian Taekwondo Olympian, Skylar Park. Must-visit adventure destinations across Canada. Your best trail running season ever with FAQs and threshold training plans. How (and why) gravel biking can rule your summer. Essential preparation to stay injury-free during hikes. Zero-waste your hiking and camping trips like a pro. Treat yourself with a Rustic Strawberry Chocolate Tart or Dairy-Free Vanilla Ice Cream, and so much more.

Prep Time – 15 minutes
Makes 6 cups
Serves 2-3

Ingredient Note:
*Sambal Oelek: Sambal is an Indonesian chili sauce/pasta that is made from a mix of chili peppers, garlic, ginger, shallots, palm sugar, and lime juice. It’s great to add spice and flavour to Asian-inspired dishes like this one. However, it’s important to note that some of these sauces contain shrimp paste for those that are vegan. Personally, I’m okay with cheating a bit if it means using flavourful sauces like sambal oelek. You can find some vegan-friendly versions, or make your own!

Nutrition facts per serving
Calories 175; protein 16 g; fat 5 g; carbs 10 g

Photography by Food by Maria

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Read This Story in Our 2024 Inspiration Issue
Read about our 2024 Canada’s Top Fitness Trainers – our top 30 from across Canada! How to Hire a Personal Trainer, The Dangers of Overtraining, Return to Running After Illness, Easy Vegan Garlic Noodles and more!

Makes 2 cheese balls

INGREDIENTS

• 450 g vegan, soft cream cheese
• 100 g vegan, soft cheddar cheese
• 3 packets vegan tuna, rinsed and squeezed
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. olive oil
• 3 tsp. apple cider vinegar
• 1 tsp. sea salt
• ½ tsp. black pepper
• 2/3 cup finely chopped sweet onion
• 2/3 cup finely chopped herbs such as cilantro, parsley, thyme, dill, sage and oregano
• 3 large garlic cloves, pressed

Cheese Ball Toppings (optional)

• Fresh herbs
• Crushed walnuts

DIRECTIONS

1. Add the oats, dates, sunflower seeds, hemp hearts, sunflower seed butter and vanilla to a food processor. Process until combined. The mixture will be crumbly.
2. Add water (or coconut oil), one tablespoon at a time and process until the mixture sticks together when pressed. You might not need all three tablespoons if your dates are softer and stickier.
3. Chop your chocolate into small-medium chunks and add to the food processor. Pulse a few times to incorporate into the mixture.
4. Press the mixture at the bottom of a small dish. Keep covered in the fridge or freezer. They’re great when eaten straight out of the freezer!

NOTE:
Cheese balls will last up to 10 days in the fridge, wrapped.

Nutritional facts per serving: Calories 348; protein 20 g; fat 27.5 g; carbs 6 g.

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Recipe and Photography – Maria Koutsogiannis

Read This Story in Our 2023 Holiday Gift Guide
Our dedicated elves at ⁠IMPACT Magazine have been putting in overtime to reveal the most exciting gifts in health, fitness, adventure and sports for this season’s holiday gift guide. Explore this year’s latest fitness gadgets, cool appliances to perfect your festive meals, top-notch gear to keep you moving this winter, and fantastic solutions to help you achieve your fitness goals. We are sure to have something for everyone on your list.

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When perusing the store for a ripe pineapple, there are a few telltale signs that it’s ripe for the grilling:

• Smell the bottom of the pineapple. It should smell sweet and just like a pineapple. I know that sounds obvious but an underripe pineapple won’t have a smell and an overripe one will start to smell like fermented fruit.
• Give the pineapple a little squeeze. It should have a little give under your fingers.
• Lastly, pull at some of the inner leaves at the top. They should pop out with ease.

Once you’ve taken your perfect pineapple home and hacked away at it (check out youtube for lots of different ways to cut into your pineapple) enjoy a few bites of that juicy, sweet fruit before it hits the grill to be made into my Tahitian-inspired vegan salsa.

Prep Time – 10 minutes
Servings 1

INGREDIENTS 

• ½ cups grilled pineapple
• ¾ cup fresh tomatoes, finely chopped
• 1/3 cup red onion, finely chopped
• ¼ cup fresh cilantro, finely chopped
• Juice from half a lime
• 3 Tbsp. fresh jalapeños seeded, finely chopped
• 1 Tbsp. hot sauce
• 1 Tbsp. olive oil
• Season to taste
• Dash of chilli flakes

DIRECTIONS

1. Add all your ingredients into a medium bowl.
2. Stir until well-combined and place into your fridge to marry for around 1-2 hours.
3. Serve with chips or crackers.

NOTE:
Will last in the fridge for up to one week in a sealed container.

Nutrition facts per serving
Calories 314; protein 3 g; fat 14 g; carbs 48 g.

Photography by Maria Koutsogiannis

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Read This Story in Our 2023 Summer Outdoor & Travel Issue
Featuring Alison Jackson, Canadian cyclist and only North American male or female to win the famed Paris Roubaix. Travel the country’s most stunning hot spots by campervan. Become a better trail running by improving your ascents and descents—plus, train outdoors with Canada’s Top Fitness Trainers. Enjoy plant-based summer recipes and so much more. 

Prep Time – 20 minutes
Cook Time – 5 minutes
Serves 4-6

INGREDIENTS

• 2 large heads of romaine lettuce, cut

into halves (4 pieces)

• 1 Tbsp. olive oil

Lentil Salad

• 1 400 mL can of lentils

• 1 medium-sized cucumber, chopped

• 1 cup cherry tomatoes, halved

• 1 Tbsp. olive oil

• 1 Tbsp. white vinegar

• 1/2 tsp. sea salt

• 1/2 tsp. black pepper

Olive Salsa

• 1 cup olives finely chopped, black or green will work great, pitted

• 1/4 cup red onion, finely chopped

• 1/4 cup cherry tomatoes, finely chopped

• 1/4 cup fresh mint, finely chopped

• 2 Tbsp. capers optional

• 2 Tbsp. olive oil

• 2 Tbsp. white vinegar

• 1/2 tsp. sea salt

• 1/2 tsp. black pepper

• 1/4 cup vegan feta

DIRECTIONS

1. For the Lentil Salad: Add all the ingredients into one medium-sized bowl and stir to combine.

2. For the Olive Salsa: Add all the ingredients into one medium-sized bowl and stir to combine.

3. Brush your romaine halves with a little bit of olive oil and dust with some salt and pepper.

4. Cook the lettuce cut side down on a hot skillet for around 2 minutes or until charred.

5. To plate, begin by adding the lettuce cut side up, topping with the lentil salad, then olive salsa, and crumble on a generous amount of vegan feta!

NOTE:

Lentils: If you do not have lentils on hand or don’t like lentils, then use chickpeas, white beans, or any other legumes you enjoy. Please note this will change the dietary information below.

Vinegar: You can use apple cider vinegar, red wine vinegar, or lemon if you do not have white vinegar.

Vegetables: Have fun with the vegetables in the salad. Make it your own, and inspire yourself!

Nutrition facts per serving
Calories 268; protein 8 g; fat 16 g; carbs 27 g.

Photography by Maria Koutsogiannis

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Read This Story in Our 2023 Summer Outdoor & Travel Issue
Featuring Alison Jackson, Canadian cyclist and only North American male or female to win the famed Paris Roubaix. Travel the country’s most stunning hot spots by campervan. Become a better trail running by improving your ascents and descents—plus, train outdoors with Canada’s Top Fitness Trainers. Enjoy plant-based summer recipes and so much more. 

Prep Time – 10 minutes
Cook Time – 30 minutes
Serves – 8

INGREDIENTS

2 medium-sized pumpkins or 2 medium-sized butternut squash
2 Tbsp. vegan butter
2 medium yellow onions roughly chopped
4 garlic cloves roughly chopped or whole
2 Tbsp. red curry paste
1 1/2 Tbsp. spicy curry powder, can use regular curry powder
1 tsp. cumin spice
1 tsp. smoked paprika
400 ml can coconut milk save some cream for topping
900 ml vegetable broth
Juice of half a lime
1 Tbsp. salt to taste at the end

DIRECTIONS

1. Preheat the oven to 350 F and line one baking tray with parchment paper.
2. Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
3. For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes.  Stir often to avoid burning.
4. Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
5. Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
6. Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.

NOTE:

Pumpkin: If you don’t have access to pumpkins, just use a squash!
Spices: If you don’t do well with spice then use regular curry spice.
Coconut Milk: If you do not have coconut milk (from a can) on hand, then use coconut milk from a carton or any other milk that best suits you and your family.  The coconut milk does add a nice flavour but would be fine without it!
Vegetable Stock: If you do not have vegetable stock, then use 900mL of water and 2 Tbsp. of vegetable stock paste. 
Curry Paste: The coconut paste is crucial in this recipe, it’s so easy and versatile! I find mine in the Asian aisle at the grocery store.
Lime: If you don’t have lime then use lemon or apple cider vinegar (around 2 Tbsp.).

Nutrition facts per serving Calories 193; protein 3 g; fat 10 g; carbs 22 g

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Makes: 1 Large Jar

INGREDIENTS

• 3 Tbsp. olive oil
• 2 small red onions, diced
• 2 cloves garlic, chopped
• 1 tsp. cumin
• ½ tsp. sea salt
• 1 Tbsp. dried basil
• 1 Tbsp. dried oregano
• 1 Tbsp. dried cilantro
• ¼ tsp. cinnamon
• Dash of ground cloves
• 1 vegetable stock cube or 1 tsp. vegetable stock paste
• 2 red tomatoes, chopped
• 1 400 ml can Roma tomatoes
• 1 cup baby sweet peppers
• ¼ cup fresh parsley
• 2 sprigs fresh oregano
• ½ cup water
• 1 cup pasta water

DIRECTIONS

1. To a large saucepan add your olive oil and heat for 30 seconds.

2. Add onions and garlic and sweat down for 5 minutes on medium heat. Stir occasionally to avoid burning.

3. Add all spices and vegetable stock. Stir for 2 minutes.

4. Add tomatoes (canned and fresh), pepper and fresh herbs. Bring mixture to a boil and simmer on low heat for 15 minutes.

5. Using a fork smash up your tomatoes and ensure the sauce is soft. Add ½ cup water and stir until combined.

6. Let your sauce cool for a few minutes, then put into a high-speed blender and blend until smooth.

7. Serve hot with a pasta of your choice or freeze in an airtight container for up to 3 months.

Nutrition facts
Calories 518; protein 8 g; fat 43 g; carbs 24 g. 

Photography by Maria Koutsogiannis

Read This Story in Our 2022 Running Digital Edition

2022 RACE SOURCE GUIDE. Training plans for every distance, yoga for runners, athletes with impact, running in the metaverse, recipes and much more!