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Fluffy Vegan Pancakes

Pancakes are a staple recipe every vegan should have in their repertoire, and they're not only super easy to make, they taste just like the ones you grew up on and don't require any obscure vegan ingredients. My Fluffy Vegan Pancakes can be completely customised with the fillings and toppings you love, so you can raid your pantry whenever you get a craving and you should be able to make it work! For a gluten free option, substitute plain flour for gluten free or whatever you have on hand.
Ingredients

Ingredients

  • 400ml dairy free milk (I use soy), or 100ml soy cream mixed with 300ml water for a creamier batter
  • 1/2 tbs apple cider vinegar
  • 260g plain flour
  • 55g caster sugar, or to taste
  • 1/2 tbs baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon or vanilla essence (optional)
  • 1/4 tsp salt
  • 70ml neutral oil (I use vegetable oil)
  • Chocolate chips, blueberries or filling of choice, to taste
  • 1-2 tbs vegan butter, to grease the pan

Fluffy Vegan Pancakes

Vegan Pancakes

Fluffy Pancakes

Pancake Recipe

Vegan Pancakes

Best Pancake Recipe

Vegan Pancakes

 

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Healthy 5 Ingredient Pancakes

Sometimes you're craving pancakes but at the same time, want something a little healthier to start the day. This is the perfect recipe for those days, which basically adapts a porridge recipe and turns it into a wholesome serving of pancakes! You can easily customise it with your milk and flavourings of choice, but be warned: this is dense and healthy recipe that tastes as such. For the times you just want to indulge and enjoy a more traditional stack, check out my Fluffy Vegan Pancakes recipe here!

Ingredients

Ingredients

  • 180g rolled oats
  • 1 banana, mashed
  • 210ml dairy-free milk like almond, oat, coconut or soy
  • 2 tsp maple syrup, or more or less to taste 
  • 1/2 tsp cinnamon, optional
  • Butter or oil, to cook

Healthy pancakes

Oat Pancakes

Vegan Pancakes

Healthy Pancakes

 

 

 

 

 

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Strawberry and Custard Tart

While it may require a little extra time and effort, my Strawberry and Custard Tart is absolutely worth it. It's filled with strawberry jam, creamy custard and the recipe gives you instructions to create your own tart with a crumbly base, filling and glaze. You can make most of the components in advance, and the finished product makes for a fabulous centrepiece. Superb!
Ingredients

For the tart shell

  • 240g plain flour
  • Pinch of salt
  • 185g vegan butter
  • 60ml soy milk 

For the vegan custard

  • 420ml soy milk
  • 100g caster sugar
  • 1/2 tsp vanilla essence
  • 60g plain flour
  • 1 tbs cornflour
  • 1 tbs vegan butter

For the strawberry jam

  • 350g strawberries
  • 100g caster sugar
  • 15ml lemon juice
  • 2g agar agar

For the topping

  • 50g caster sugar
  • 1.5 tbs water
  • 1/8 tsp agar agar
  • 350g strawberries, halved

Strawberry Custard Tart

Custard Tart

Vegan Custard Tart

Vegan Tart

Strawberry Tart

 

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Decadent Mousse Domes

Creamy and rich, get ready for the dessert of your life! I'm excited to share my mousse recipe, which is really easy but just as velvety as the non-vegan versions you miss. You can make the mousse on its own and serve cold in glasses, or make my full Decadent Mousse Domes with the lovely chocolate casing. Perfect for a celebration or dinner party.
Ingredients

Ingredients for the mousse

  • 155ml soy milk
  • 155g dark vegan chocolate, roughly chopped
  • 225g coconut whipping cream (I use Nature's Charm. Put the tin in the fridge until cold, then scoop out only the creamy part. Avoid using the remaining liquid.)
  • 100g caster sugar
  • 1 tsp agar agar 

Ingredients for the topping

  • 200g dark vegan chocolate, melted
  • 50g white vegan chocolate, melted, optional
  • Gold leaves, optional

Chocolate Mousse

Vegan Mousse

Vegan Chocolate Mousse

Mousse Domes

Chocolate Mousse

Vegan Chocolate Mousse

Chocolate Mousse Domes

Vegan Mousse

 

 

 

 

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Pull Apart Hot Cross Buns

Who doesn't love a (clean-handed) pull apart bread?! This is a vegan, wholemeal, hot cross bun recipe with a low-sugar option, that's made in cake tins and easy to share. 

My Pull Apart Hot Cross Buns are ever so moist, soft, and just sweet enough without overdoing it. They freeze well but taste best right out of the oven. 

Ingredients

Ingredients

  • 2.5 tsp yeast
  • 125ml soy milk, warm
  • 1/2 tbs caster sugar
  • 200g raisins
  • 1/2 tsp bicarbonate of soda
  • 100ml boiling water
  • 1 earl grey teabag 
  • 380g wholemeal plain flour or flour of choice
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 tbs baking sweetener or 2 tbs caster sugar 
  • Rind from 1/2 lemon
  • 2 tbs vegetable oil
  • 2 tsp egg replacement powder mixed with 2 tbs warm water
  • 120g vegan butter, cold
  • 75g plain flour 
  • Water, as needed
  • 1 tbs caster sugar

Hot Cross Buns

Vegan hot cross buns

Hot Cross Buns

 

 

 

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Vegan Pumpkin Scones

Scones are such a simple yet classic morning tea snack, that always give me a sense of comfort and warmth. They're especially comforting at the moment, when most of us are isolated from friends and stuck indoors. My Vegan Pumpkin Scones can be made gluten free (sub the regular flour for gluten free) and sugar free (choose sweetener instead of sugar), or however you like them. They're soft on the inside and crunchy on the outside like so many great baked goods, freeze well and make a great excuse to use up that extra pumpkin! Serve with jam, vegan butter and vegan cream.
Ingredients

Ingredients

  • 385g self-raising flour (or gluten free self-raising flour for a gluten free option)
  • 50g baking sweetener for a sugar free option or 100g caster sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100g vegan butter
  • 225g mashed pumpkin
  • 220ml soy milk
  • 2 tbs caster sugar, optional

Pumpkin Scones

Vegan Scones

Vegan Pumpkin Scones

Pumpkin Scones

Vegan Scones

 

 

 

 

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5 Ingredient Peanut Butter Cookies (vegan, gluten free, low FODMAP)

These cookies have five simple ingredients, are vegan, gluten free and low FODMAP, contain no sugar and somehow taste great! It's hard to believe, but this recipe is super easy and creates a fantastic snack that almost anyone can enjoy. Moreish, scrumptious and a wonderful snack.
Ingredients

Ingredients

  • 1 tbs chia seeds
  • 3 tbs hot water
  • 275g natural crunchy peanut butter
  • 1/2 tbs baking sweetener (optional)
  • 1/8 tsp salt
  • 1 tsp cinnamon 

Low fodmap cookies

Peanut butter cookies

Vegan cookies

Peanut butter cookies

Peanut Butter Biscuits

Peanut Butter Biscuits

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Pantry Oatmeal Cookies

We're all stuck indoors, but that doesn't mean we can't eat well! These cookies are made from ingredients you probably already have, most of which can be easily substituted for whatever you have in can find in the pantry. They're low in sugar, wholesome and make for perfect quarantine snacking. Vegan, as always!
Ingredients

Ingredients

  • 150g quick oats
  • 125g almond meal
  • 1/2 tbs cinnamon
  • Pinch of salt
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 25g baking sweetener 
  • 150g raisins
  • 1 banana, mashed (125g)
  • 1 tbs chia seeds mixed with 3 tbs water (set aside for at least 15 minutes)
  • 60g vegan chocolate, melted (optional)

Vegan cookies

Oatmeal cookies

Vegan biscuits

Oat and raisin cookies

Vegan biscuits

 

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Sticky Almond Buns

Crunchy on the outside, soft on the inside and covered with sweet, flaked almonds, this recipe is the treat you need! My Sticky Almond Buns take a little longer than muffins or cupcakes and require a few extra ingredients, but they're worth it. They make a lovely dessert or morning tea snack, freeze well and have the moreish quality that make it hard to stop at one.

 

*Note: you'll need 10 x 9cm cake rings for this recipe. 

Ingredients

Ingredients for the buns

  • 80ml soy milk, warm
  • 12g yeast
  • 225g plain flour
  • 75g self-raising flour
  • Pinch of salt
  • 50g caster sugar
  • 2 tsp egg replacement powder mixed with 6 tsp warm water
  • 1 tsp vanilla essence
  • 3 tbs soy milk
  • 1 tbs vegetable oil
  • 100g vegan butter 

Ingredients for the topping

  • 90g vegan butter
  • 60g caster sugar
  • 100g golden syrup
  • 140g flaked almonds 

Golden Almond Buns

Vegan dessert

Vegan buns

Sticky Almond Buns

 

 

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Spiced Caramel Cake with Italian Meringue Buttercream (vegan)

I recently attended a Survivor themed birthday weekend, where we competed in challenges inspired by the show until there was one person standing. Unfortunately (devastatingly) I did not win, but I did make this cake!

My Spiced Caramel Cake is made with a combination of beautiful spices and is oh so moist, and is filled with a combination of Lotus flavoured Italian meringue buttercream and thick vegan caramel condensed milk. Finally, it's finished with vegan caramel sauce, caramel popcorn and isomalt decorations. I ordered a custom cake-topper to finish the look, and added fighting figurines to represent the impending bloodshed of the weekend.

You can decorate this cake anyway you like, or use the recipe to make muffins for your next event. Once baked, the cake freezes really well so if you're making it in advance, trim it to shape, wrap it well and freeze it until required. 

I used Nature's Charm Coconut Caramel Sauce and Olvebra Soy Caramel Condensed Milk, but you could also make this recipe sugar free with Natvia Salted Caramel Topping and baking sweetener. 

Ingredients

Ingredients for the cake

  • 475g self-raising flour
  • 275g caster sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cardamom 
  • 1/2 tsp all spice
  • 1 tsp ground ginger
  • 1 tbs ground cinnamon
  • 200ml soy milk
  • 100ml vegetable oil
  • 1 tbs golden syrup
  • 2 earl grey teabags soaked in 150ml boiling water

Ingredients for the icing

  • 170ml aquafaba (tinned chickpea brine)
  • 200g caster sugar
  • 80ml water
  • 440g vegan butter 
  • 4 tbs Lotus spread or essence of choice (optional)
  • 150g vegan caramel condensed milk or vegan dulce de leche (I used Olvebra Soy Caramel Condensed Milk)
  • Caramel sauce (I used Nature's Charm), caramel popcorn, isomalt and other decorations. Note: if you want to make a lower sugar cake, substitute sugar for sweetener like Natvia (check conversion) and use a sugar free caramel sauce like Natvia Salted Caramel Topping.

 

Vegan cake

Chai cake

Vegan dessert

Birthday cake

Caramel cake

Vegan cake

Chai cake

 

 

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