Rebecca

What kind of content does Rebecca make?

Rebecca offers a delightful blend of delicious vegan recipes and relatable lifestyle content on Instagram. Her feed is a go-to for mouthwatering baked goods, hearty main courses, and honest reviews of vegan eateries. Beyond the kitchen, Rebecca also shares her fitness journey, including her impressive Hyrox event participation, making her a well-rounded and engaging personality for brands seeking authentic partnerships.

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Vegan food my non vegan husband ate at the first fully vegan pub in london 😍🙌🏽🌱 @thespreadeaglelondon

Invite- Firstly YUM!! What a menu! You have to go and try everything! That noodle dish 😱😱!! And also the tempeh croquettes INSANE!!!!!!

We ate:

Kung pao tofu noodles 🍜

Hot honey fried cauliflower 🍯

Pie mash and liquor 😍

Roasted carrots 🥕

Sharing platter- Korean burgers, Tempeh croquettes, garlic flatbread, hummus, chips, curry sauce, pickles🌱

Shamembert 🧀

Sticky toffee pudding 🍮

Chocolate mousse 🍫

I can’t fault anything, it’s mine and Harry’s favourite restaurant!😍🙌🏽🌱

Ps, get that chocolate mousse because WOAH!

#veganfood #veganrecipes #easyveganrecipes #veganrestaurant #veganpub

The BEST healthier chocolate protein cake with the most delicious protein icing😍🙌🏽🍫 vegan of course✨

Link in bio for this delish protein😍 and use code BECSFIT for ££ off❤️

Recipe:
250g self raising flour
50g cacao powder
50g chocolate salted caramel protein powder @myprotein
1/2 tsp baking powder
1 tsp baking soda
120g sugar (I like using coconut sugar/castor sugar)
360g soy milk or any plant milk
50g olive oil/neutral oil
50g vanilla/plain yogurt
100-150g chocolate chips

Icing:
200g vanilla/plain yogurt
40g chocolate salted caramel protein powder @myprotein
40g cacao powder
4 tbsp maple syrup/agave syrup

Method:
Preheat oven to 180 degrees. Sift the dry ingredients in a bowl. Add the sugar. Add the oil and yoghurt into the milk and then pour it into the dry ingredients. Mix until the batter comes together, add the chocolate chips and mix this in. Bake in the oven for 25-28 minutes and make the icing by adding all the ingredients together and mixing. Let the cake cool for 30 mins and then Spread the icing on the cake and enjoy😍

#veganprotein #veganrecipes #veganfood #vegancake #chocolatecake

High protein Carrot Cake- vegan and delish😍

Try this delicious high protein carrot cake recipe. It’s super easy to make and the whole family will LOVE it. Finished with a creamy, high protein icing using Nush yog and almond spread 💪🏽 A healthier alternative with no refined sugar 🙌🏽�

250g self raising flour
50g vegan vanilla protein powder
1/2 tsp baking powder
1 tsp baking soda
1/2 cup coconut sugar
360g soy milk or any plant milk
50g olive oil/neutral oil
50g Nush Natural Yog
1.5 carrots, grated
1 tbsp spice mix (cinnamon, nutmeg, ginger)
1/2 cup chopped walnuts.

Icing:
150g @nushfoods Protein Natural Yog
50g @nushfoods creamy spread
40g vanilla protein powder
1 tbsp maple syrup/agave syrup
1/4 cup chopped walnuts

Method:
1. Preheat oven to 190 degrees.
2. Sift the dry ingredients in a bowl and then add the coconut sugar.
3. Add the oil and yog into the milk, give it a stir and then pour it into the dry ingredients.
4.Mix until the batter comes together. Then add the carrot and walnuts. Bake in the oven for 30-35 minutes.
5. Whilst this is baking, make the icing by adding all the ingredients together in a bowl and mixing until it gives an icing consistency.
6. Optional to let the cake cool for 30 mins and then Spread the icing on the cake (you don’t have to wait, I wait like 5-10 mins). Then sprinkle the walnuts on top.

#veganfood #veganrecipes #veganprotein #carrotcake #easyveganrecipes

Vegan Easter brownies😍🐣🍫

Half Oreo, half classic😍

Recipe inspired by @rainbowplantlife, a 10/10 recipe🙌🏽

Recipe:

120ml aquafaba (chickpea water)
290g castor sugar
170g dark chocolate (I used 75%)
112g vegan butter (storks)
180g plain flour
45g cacao powder
3/4 tsp salt
1 tsp vanilla extract
1.5 tsp instant coffee
85g chocolate chips/chunks

Method:
1. Preheat oven to 175 degrees.
2. sieve the flour and cacao powder and set aside in a bowl.
3. Pour the aquafaba and sugar in a large bowl and use an electric hand whisk for 2–2.5 mins until the mixture is white and thick.
4. Melt the 75% chocolate with the butter (either double boiler or 30 second intervals in a microwave).
5. Add the vanilla, salt and coffee to the aquafaba mixture and fold in with a spatula.
6. Now add the melted chocolate and butter to this and fold in.
7. Next add the flour and cacao powder to the wet mixture and the chocolate chunks/chips.
8. Fold this together until combined.
9. Pour into an 8x8 baking dish.
10. Bake for 35 mins. All ovens are different so check with a toothpick. It shouldn’t be too wet but will have a little bit of moisture on it. If it’s still runny cook for a further few minutes and keep checking. You want it to be more gooey than over baked.
11. Once baked, let it cool in the dish for 20 mins. Then remove it from the dish and let it cool for a further 20-30 mins before cutting

Happy Easter and enjoy😍🍫🐣

#veganbrownies #veganrecipes #easterbaking #veganfood #vegandessert

Who is Rebecca’s audience?

Rebecca's audience is likely composed of health-conscious individuals in the UK interested in plant-based eating, from home bakers to those seeking vegan dining options. Her strong Instagram engagement rate of 5.20% significantly surpasses typical platform benchmarks (TikTok ~3.0%, Instagram ~1.5%, YouTube ~2.0%), indicating a highly receptive and dedicated follower base. This suggests that content related to vegan recipes, baked goods, and restaurant reviews will likely resonate deeply, driving high-quality interactions and potential conversions for Nutcake partnerships.

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