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Black Forest Cake (vegan & gluten free)

With a sweet cherry filling, a creamy coconut layer, a soft chocolate sponge and a rich ganache drip, my version of the famous Black Forest Cake is the dessert your next dinner party, festive event or birthday celebration needs. It's vegan and easy to make, and can easily be made gluten free for your Coeliac friends. All of the elements can be made in advance and the cake and ganache can be frozen, making it stress-free as well as delightfully delicious!
Ingredients

Ingredients for the cake

  • 300ml soy milk
  • 1 tsp apple cider vinegar
  • 250g self-raising flour (gluten free optional)
  • 200g caster sugar
  • 30g cocoa powder
  • 1 tsp baking powder (gluten free optional)
  • Hazelnut extract (optional)
  • 1 vegan egg (1 tsp egg replacement powder mixed with 2 tbs water)
  • 75g dark chocolate, melted

Ingredients for the filling

  • 1 x 400g tin of cherries
  • 50g caster sugar
  • 2 tbs water
  • 1 tbs cherry jam
  • 1 tbs kirsch
  • 1 x 400g tin of coconut cream, cold

Ingredients for the decorations

  • 100g dark chocolate
  • 50ml soy milk
  • Fresh cherries
  • Vegan chocolate wafers (gluten free optional)

Black Forest Cake

Vegan Black Forest Cake

Gluten free cake

Vegan Cake

Vegan chocolate cak e

 Easy cake                            recipe

 

 

 

 

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Vegan Pumpkin Pies

Around November I always have a hankering for Thanksgiving food, even though it's not something I've ever celebrated outside of a fun trip to New York one year. Nevertheless, I remember being disappointed that so many veggie dishes and tasty desserts had uncessesary ingredients that made them unfriendly to vegans but no more tasty than they otherwise couldn't been. This year, I tackled the famous pumpkin pie, made with a vegan condensed milk and some rich, autumn spices. I serve mine with whipped coconut cream but feel free to experiment with your own favourite toppings!
Ingredients

Ingredients for the pastry

  • 400g plain flour
  • 60g caster sugar 
  • Pinch of salt
  • 200g vegan butter 
  • 1 1/2 tbs cold water 

Ingredients for the filling

  • 540g mashed pumpkin (about 1/4 of a pumpkin)
  • 20g caster sugar 
  • 20g brown sugar 
  • 1 tbs pumpkin spice mix (or a combination of cinnamon, nutmeg, ginger and vanilla beans)
  • 1 x 320g tin of vegan condensed milk 
  • 1 vegan egg (1 tsp egg replacement powder mixed with 2 tbs warm water) 
  • 1 x 400ml tin coconut milk, chilled 

Pumpkin pie

Vegan pumpkin pies

Vegan pies

 

 

 

 

 

 

 

 

 

 

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Vegan Sticky Date Puddings

Although I try to keep a healthy, clean and wholesome diet, some occasions call for a rich, delicious and utterly indulgent dessert, and my Sticky Date Puddings with Whiskey Caramel Sauce falls right into that category. This dessert is made by combining a soft, sweet date pudding, a creamy vanilla buttercream, crunchy gingerbread snaps and a thick, whiskey infused caramel sauce. Served with vegan ice-cream, it's guaranteed to impress anyone with a sweet tooth, and is the perfect treat to present at special occasions, festive celebrations and dinner parties.
Ingredients

Ingredients for the puddings

  • 300g pitted dates
  • 1 tsp bicarbonate of soda
  • 200ml boiling water
  • 75g vegan butter
  • 100g brown sugar
  • 1 tbs golden syrup
  • 2 vegan eggs (2 tsp egg replacement powder mixed with 4 tbs water)
  • Vanilla bean paste, to taste 
  • 200g self-raising flour
  • 1 tsp ground ginger

Ingredients for the decorations

  • Vegan buttercream - my recipe here
  • Vegan caramel sauce
  • Gingerbread or ginger biscuits, homemade or store bought
  • Vegan ice-cream

Sticky Date Pudding

Vegan sticky date pudding

Sticky date pudding recipe

Vegan sticky date

Easy sticky date

Sticky date

Sticky date pudding

 

 

 

 

 

 

 

 

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Vegan Raspberry Turnovers

It's always exciting to create a recipe that includes vegan pastry, especially when it tastes as good as this one does! Making your own pastry does require a time commitment, but it's absolutely worth it and tastes just as good as the non-vegan versions you used to enjoy. This recipe uses my chocolate croissant pastry, but is filled with a sour raspberry filling and topped with a lemon glaze. I like to make a batch of these and freeze them for when last minute friends come by, or serve them for a lavish morning tea for vegans and non-vegans alike.
Ingredients

Ingredients

  • 1 batch of Sweet Lancey's Pain au Chocolat pastry
  • 250g raspberries, fresh or frozen
  • 50g caster sugar
  • 1/2 tbs lemon juice
  • 1 tbs cornflour
  • Vanilla bean paste, to taste
  • Vegan butter and extra caster sugar, to taste
  • 2 tbs icing sugar
  • 1 tsp soy milk
  • A squeeze of lemon juice
  • Desiccated coconut, flaked almonds or pistachio crumbs, to decorate

Raspberry turnovers

Vegan puff pastry

Vegan turnovers

Vegan raspberry turnovers

Vegan dessert

Easy pastry recipe

Turnover recipe

Easy vegan recipe

 

 

 

 

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Spirulina and Edamame Green Bowl

As a vegan cook, you can never have too many salad, veggie or buddha bowl recipes, especially if you make a lot of your own meals or enjoy entertaining. My Spirulina and Edamame Green Bowl is packed with all sorts of healthy goodies, and feel free to experiment with additions of your own. If you can't find spirulina noodles, use another type of noodle like vermicelli or udon.
Ingredients

Ingredients for the salad

  • 200g spirulina noodles
  • 320g button mushrooms, sliced
  • 1/2 tsp liquid smoke
  • 1 tbs vegan butter
  • 1 tsp smoked paprika
  • 200g edamame beans
  • 1 avocado, sliced
  • Green olives, to taste
  • A mix of salad and greens (optional)

Ingredients for the dressing

  • 1 tbs extra virgin olive oil
  • 1 tbs hemp seeds
  • 1 tsp Dijon mustard
  • 1/2 tsp apple cider vinegar
  • Salt and pepper, to taste 

Spirulina and Edamame Green Bowl

Vegan recipe

Vegan salad

Buddha bowl

Veggie bowl

 

 

 

 

 

 

 

 

 

 

 

 

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Vegan Apple Pies

Apple pie is one of those classic, hearty and comforting desserts that often takes me back to a particular time, place or memory. It's so yummy when served warm with a scoop of ice-cream, and there's not reason vegans have to miss out! My recipe is easy to follow and makes four individual pies or one small share pie, and uses the technique I read about years ago (I wish I remember where!) of microwaving the apple filling prior to cooking the pie in the oven, giving the apple an extra chance to cook through and leaving you with a soft filling and crunchy crust. It's another one of my recipes that also freezes well, so make a batch before a dinner party and reheat in the oven just before your lucky guests arrive!
Ingredients

Ingredients for the pastry

  • 400g plain flour
  • 60g caster sugar
  • Pinch of salt
  • 200g vegan butter
  • 1 1/2 tbs cold water

Ingredients for the filling

  • 600g apple, peeled, cored and sliced into pieces (approximately 6 apples)
  • 1 tbs brown sugar
  • 110g caster sugar
  • 1 1/2 tbs cornflour
  • 2 tsp cinnamon 
  • 1/2 tsp mixed spiced
  • Extra caster sugar

Vegan apple pie recipe

 

Apple pies

Vegan dessert

 

Apple pies

Vegan apple pie

Vegan apple pies

 

 

 

 

 

 

 

 

 

 

 

 

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Chocolate and Cinnamon Babka

Babka always makes a wonderful dessert, morning tea snack or sweet treat for sharing. It's made up of that winning combination of bread and chocolate, which are two of my favourite things, and is so versatile allowing for different types of fillings, spices, and flavours. If you're not planning on serving it for a group, cut it into pieces, place in the freezer and heat when you're ready to enjoy (the chocolate will melt a little too - yum!).
Ingredients

Ingredients for the dough

  • 7g instant yeast
  • 400ml soy milk
  • 1/2 tbs caster sugar
  • 630g plain flour
  • 120g caster sugar
  • Pinch of salt
  • 1 tbs cinnamon
  • 150g vegan butter
  • 1 tsp egg replacement powder mixed with 2 tbs water (or enough to replace 1 egg)
  • Vanilla paste or extract, to taste

Ingredients for the filling

  • 200g vegan chocolate, melted
  • 50g vegan butter, melted
  • 100g brown sugar
  • 2 tbs cinnamon
  • Butter and cinnamon sugar

Vegan babka

Chocolate babka

 

Vegan recipe

Egg free babka

Vegan chocolate babka

 

 

 

 

 

 

 

 

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Apple, Fennel and Hazelnut Salad

Fresh, light and perfect for entertaining, this vegan salad is a healthy delight that tastes great and is fast to make. With crunchy hazelnuts, crispy apple and lemony dressing, it can be made in advance and enjoyed throughout the week.
Ingredients

Ingredients for the salad

  • 1 Granny Smith apple
  • 30ml fresh lemon juice
  • 1/2 tbs lemon rind 
  • 75g rocket
  • 100g fennel, chopped
  • 2 tbs finely chopped spring onion
  • 50g raw hazelnuts, chopped
  • A handful of fresh mint
  • A handful of fresh basil
  • 1 x 125g tinned chickpeas, drained

Ingredients for the dressing

  • 1 tbs olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp mustard 
  • 1 tsp maple syrup
  • Salt and pepper, to taste

Fennel and apple salad

Apple salad

Vegan salad

Apple and hazelnut salad

Vegetarian salad

 

 

 

 

 

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30 minute recipeappleApple tartBiscuits and BitesCruelty freeDairy freedessertDessertsEasy recipeHigh teaMorning teaPlant basedRhubarbRhubarb tartTartVeganVegetarian

Easy Rhubarb and Apple Tart

Sweet, tart (pardon the pun), fruity and very easy to make, this dessert is a great one for high teas, parties or any occasion that needs a bit more sugar. You can experiment with flavours, fruits and how much jam or sugar you add, and prepare all of the elements in advance to save time before a big event.
Ingredients

Ingredients for the tart dough:

  • 250g plain flour
  • 100g almond meal
  • Pinch of salt
  • 1 tbs caster sugar
  • 100g vegan butter
  • 2 1/2 tbs water

Ingredients for the topping:

  • 370g apple, peeled and diced (any apple type you like!)
  • 200g rhubarb, sliced
  • 1 tbs lime juice
  • 2 tbs caster sugar
  • 1/3 tsp vanilla bean paste
  • 1 tbs raspberry jam
  • Extra jam and water (about 3 tbs jam with 1 tbs water)
  • Flaked almonds, optional
  • Freeze dried raspberry powder, optional

Vegan tart

Rhubarb Tart

Vegan dessert

Vegan tart recipe

 

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Crispy Cauliflower Bowls

My Crispy Cauliflower Bowls recipe is a wonderful addition to the vegan kitchen, and is a regular in my house because it's made up for some of my favourite ingredients, tastes AMAZING and is an easy to make and healthy dinner option. Cauliflower, sweet potato, edamame and other ingredients made it a great meal for vegans, vegetarians or those of you trying to eat less meat, as it'll leave you feeling satisfied, satiated and full of plant-based goodies that make up a complete, meat-free diet. If you're eating this as a main the recipe makes two full portions, but it can feed a couple more if you've got other dishes, too.
Ingredients

Ingredients for the cauliflower

  • 450g cauliflower, cut into pieces
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 1/2 tbs sesame seeds
  • 2 tbs panko breadcrumbs
  • Salt and pepper, to taste
  • 1 tbs extra virgin olive oil 

Ingredients for the salad

  • 350g sweet potato, diced and roasted until cooked through
  • 85g edamame 
  • 250g cabbage and carrot mix, finely chopped
  • 100g gold cherry tomatoes 
  • Extra olive oil, optional 

Ingredients for the almond sprinkle

  • 50g raw almonds
  • 2 tsp hemp seeds
  • 1 tbs sesame seeds
  • 1/4 tsp ground cumin seeds
  • 1/4 tsp chilli flakes
  • 1 tsp nutritional yeast
  • 1/4 tsp smoked salt 

Crispy cauliflower bowl

Vegan recipe

Cauliflower recipe

Vegan cauliflower recipe

Easy vegan recipe

Cauliflower recipe

Easy vegan recipe

Easy vegan salad

 

 

 

 

 

 

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