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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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Cheese and Mushroom Tarts (vegan)

Sometimes you just need a mouth-filling, buttery bite that fills you up and leaves a smile on your face. I'm excited to introduce my Cheese and Mushroom Tarts, made with an easy cheese sauce that uses ingredients you probably already have, and a crunchy, short base that you can use again and again for lots of different recipes. While these tarts may not have the sharpest look, they taste incredible. Perfect for parties, appetizers or hungry vegans. 

Note: The cooked pastry freezes well, so you can save time by making it in advance and heating before use.

Ingredients

Ingredients for the pastry

  • 440g flour
  • 1 tsp salt
  • 200g vegan butter
  • 80g shortening
  • 130ml soy milk

Ingredients for the filling

  • 90g vegan butter
  • 25g plain flour
  • 1 tbs nutritional yeast
  • 250ml soy milk
  • Salt and pepper, to taste
  • 100g mushrooms, finely diced
  • Handful of baby spinach

Vegan pastry

Shortcrust pastry

Cheese and spinach tart

Vegan tarts

Vegan cheese pie

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Cherry Tartlets

I'm very excited to share this recipe with you, which is loosely inspired by Maggie Beer's Neenish Tarts, though with a few key changes and of course, veganised. These mini tarts are such a delightful treat, and although there are a few components, it's worth the time it takes to make them. This recipe includes a lovely pastry recipe that can be adapted for any recipe, a sweet cherry filling, a creamy buttercream and a chocolate glaze. Perfect for platters, parties and pig-out sessions. 

Note: this recipe makes 18 mini tarts, but you can also use bigger tart cases or whatever you have on hand. 

Ingredients

Ingredients for the pastry

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

Ingredients for the cherry filling

  • 250ml water
  • 2 tsp lemon rind
  • 1 tsp lemon juice
  • 60g caster sugar
  • 200g Morello cherries

Ingredients for the buttercream filling

  • 100g vegan butter
  • 150g icing sugar
  • 50g desiccated coconut
  • 2 tbs almond meal
  • 1 tsp vanilla extract 

Ingredients for the chocolate glaze 

  • 170g icing sugar
  • 2 tbs cocoa powder
  • 1 tbs soy milk

Vegan dessert

Cherry tarts

Cherry tarts

Cherry pie

Cherry pie

Vegan cherry pie

 

 

 

 

 

 

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Biscuits and Bitescaramel kissesCruelty FreeDairy FreeDairy Free RecipeDessertsEasy RecipeEgg freeMorning TeaParty FoodPlant BasedPlant Based DietRecipeSnacksVeganVegan DessertVegan RecipeVegetarian

Caramel Kisses (vegan)

It's been more than a decade since I've eaten a Caramel Kiss, and have struggled to find them anywhere since then, let alone find a plant-based version. How can one small, sweet little morsel be so elusive? 

I decided to take matters into my own hands and recreate this special treat, using a thick, vegan condensed milk for the caramel, rich chocolate for the topping, and a few other special ingredients. These are so easy to make and tastes insanely good, and can be stored in the freezer until you need to serve them. 

Ingredients

Ingredients for the base

  • 200g plain flour
  • 75g desiccated coconut
  • 100g caster sugar
  • 125g butter, melted

Ingredients for the filling 

  • 320g vegan condensed milk
  • 100ml soy cream
  • 1 tbs butter
  • Pinch of salt
  • Pinch of cinnamon

Ingredients for the topping

  • 120ml soy cream
  • 60g vegan chocolate

Caramel Kisses

Vegan caramel kisses

Vegan caramel kisses

 

 

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Citrus Curd Cakes

A delightful treat for morning tea, afternoon tea, dessert or special occasions, it's time to get to know my Citrus Curd Cakes! They're tangy, soft and super easy to make, and also freeze well. 

I've included a recipe for my vegan citrus curd, and you'll have plenty leftover to use for your own creations, like lemon meringue pie or as a spread for your favourite scones. Start baking! 

Ingredients

Ingredients for the curd

  • 60ml fresh lime juice
  • 140ml fresh lemon juice
  • 1 tsp lime rind
  • 1 tsp lemon rind
  • 130g caster sugar
  • 2 tsp vegan gin or vodka (more if you're brave!)
  • 30g cornflour
  • 2 tbs warm water

Ingredients for the cake

  • 230g self raising flour, sifted
  • 150g plain flour, sifted
  • 150g brown sugar
  • 1 tsp baking powder
  • 225g vegan milk, like soy, oat or coconut
  • 1 tsp apple cider vinegar
  • 100ml warm water
  • 75ml vegetable or canola oil
  • 2 tsp lemon or lime rind, optional

Ingredients for the assembly

  • 220g curd
  • 200g icing sugar
  • 100g desiccated, flaked or shredded coconut, or to taste

Citrus curd cakes

Vegan curd

Lemon cakes

Vegan curd cake

Citrus cakes

Coconut cake

Citrus cakes

 

 

 

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