Category Archives: Vegan baking

Mango Cake with Cashew Lime Frosting



1.5 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cardamon (optional)
1 tsp ground turmeric (optional)
2 mangos, peeled, chopped and blended
1/3 cup of oil
1/2 cup of sugar
1 tsp vanilla extract

1 cup of cashews, soaked
Juice of 1 lime
Splash of non dairy milk
1 tbsp of sugar, or other sweetener
1 tsp ground cardamon (optional)

Pre-heat oven to 170C/ 325F.

Combine the wet ingredients together and then whisk together with the dry ingredients to make a smooth batter.

Pour into a greased 8 inch cake tin and bake for about 25 minutes.

Blend the frosting ingredients until smooth. Adjust sweetness and consistency (with non dairy milk). Spread over cake, and sprinkle with nuts or fruit as desired.

Deep-filled Vegan ‘Mozzarella’ Tomato and Basil Quiche



Serves 4-6


200g plain flour

100g vegan margarine

3 tomatoes, chopped / reserve 4 slices for decorating the top

1 onion, sliced

1 tbsp olive oil

Salt and Pepper to taste

1 cup chickpea flour

1 cup of water

1 tbsp nutritional yeast (optional)

1 tsp turmeric (for yellow colour- optional)

Black salt (for egg like flavour – optional)

1.5 cups of vegetable stock

100g Violife Mozzerella cheese, grated

Handful of basil leaves, chopped

A few sprigs of parsley for decorating the top


Preheat the oven to 200 C/400 F/ Gas Mark 6

Place the chickpea flour in a bowl and whisk in the cup of water, then put to one side.

Prepare the pastry by placing the flour, margarine and a little salt into a bowl and mix together until it resembles breadcrumbs. Add 2 tbsp of cold water and combine to form a dough. Place on a floured work surface and roll out to fit an 8 inch baking tin. Grease the tin with a little margarine or oil and line the tin with the pastry. Trim away the edges of the pastry around the tin. Prick the bottom of the pastry lightly with a fork, and bake blind for 15 minutes.

While the pastry is in the oven, add the veg stock to a saucepan and bring to the boil. Slowly pour in the chickpea flour mixture, turmeric and nutritional yeast. Stir continuously for a couple of minutes until thick and smooth. Season with the black salt by grating a little into the mixture, and add the onion, tomato, vegan cheese and basil. Season with salt and pepper and stir the ingredients until evenly combined.

Pour into the pastry case and smooth the surface with a spoon. Decorate with a few slices of tomato and sprinkle with a little parsley.

Place in the oven for 20 minutes. Remove from the oven and brush the top with the tablespoon of olive oil and place back into the oven for a further 5 minutes until slightly golden.

Remove from the oven and allow to cool and set for several minutes.

Vegan Naan Bread



Serves 6


1 tsp yeast
1/2 cup warm water
1 tbsp sugar
3 tbsp soya or non dairy milk
1 tsp salt
2 cups bread flour

Coriander, chopped
Olive oil


Place the the yeast in a large bowl and add the warm water. Stir until it dissolves and leave to stand for about 10 minutes.

Stir in the sugar, soya milk, salt, then add the flour slowly to make a soft dough.

Knead for several minutes on a floured surface and place in an oiled bowl. Cover with a damp cloth and set aside to rise for about an hour until it has doubled in size.

Separate the dough into 6 balls and lay on a clean surface. Cover with the damp cloth for about 30 minutes to allow them to double in size again.

Add a little oil to a pan and allow it heat up. Roll out each ball to achieve a thin circle or tear shape.

Cook each naan bread in the pan for 2/3 minutes until it bubbles, and turn over. Brush a little olive oil over the other side and sprinkle chopped coriander if desired. Cook for another couple of minutes.

Coffee Cupcakes with Coffee Butter Icing


vegan coffee muffins norwich


40 mls strong coffee
1 cup non dairy milk
1 tbsp cider vinegar
1/3 cup vegetable oil (rapeseed or melted coconut oil is good)
1 tsp vanilla extract
2 cups self raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
½ teaspoon salt
¾ cup sugar

Coffee icing
½ cup dairy-free margarine
2 cups icing sugar
1 tsp vanilla extract
40 mls strong coffee


Mix the non dairy milk and cider vinegar and wait for it to curdle a little.  Add the oil, vanilla extract and coffee and mix gently. Sieve the flour, bicarbonate of soda, baking powder and salt, then mix in the sugar.

Mix the wet and dry ingredients together and combine until smooth.

Place 12 cupcake paper cases into a muffin tin or place on baking tray.  Fill the cases evenly and bake  for 20 minutes at 170 °C/ 325 °F/ Gas Mark 3.

Allow to cool and prepare the icing by mixing the margarine with the sieved icing sugar until combined.  Add the vanilla extract and coffee and blend until smooth and creamy. Adjust the icing by adding a little more icing sugar or a splash of non dairy milk.

Place icing into a piping bag and decorate the cupcakes as desired.

Vegan Chocolate Coffee Cake with Chocolate/ Almond Butter Frosting


vegan chocolate cakeServes 8



1 ½ cups white self raising flour

⅓ cup cocoa powder

½ tsp bicarbonate of soda

½ tsp salt

1 cup sugar

½ cup vegetable oil (or melted coconut oil)

1 cup cold coffee

2 tsp vanilla extract

2 tbs cider vinegar

Chocolate Nut Butter Frosting:

2 oz dark chocolate

¼ cup almond butter (peanut or other)

3 – 4 tbs water

1 tsp vanilla extract

1 cup icing sugar

Whipped Coconut Cream

1 can of coconut cream chilled in fridge over night

1 tsp vanilla extract


Preheat oven to 190 C/ 375 F.

Oil an 8-inch cake tin and line with grease proof paper on the bottom and around the edges.

Sieve the flour, cocoa, bicarbonate of soda, salt and sugar.

In another bowl, combine the oil, coffee and vanilla. Pour the liquid mixture into the dry one and mix until smooth.

Add the vinegar and stir briefly.  Pour the mixture into the cake tin and bake for 20-25 minutes.

Allow to cool and transfer to a plate.

To make chocolate nut butter frosting, break into pieces and melt the chocolate. In a separate bowl mix the nut butter, water and vanilla until smooth. Add the icing sugar and the melted chocolate and mix until smooth. Spread the frosting over the cooled cake.

For the whipped coconut cream, open the chilled can, carefully remove the coconut cream and place into a bowl leaving behind the coconut water. (Discard the coconut water/ however it can be used in another recipe or a smoothie for instance).   Add the vanilla extract and with an electric whisk, beat for a few minutes until fluffy and light with soft peaks.

Vegan Chocolate Brownies


vegan chocolate brownies


5 tbsp vegetable or coconut oil, melted (note: optional,as this recipe works well without oil too)

200 g dark chocolate

170 g self-raising flour

2 tbsp cocoa powder

180 g sugar

1/4 tsp Salt

1 vanilla pod/ or 1 tsp vanilla extract

230 ml non dairy milk (soya or almond)


Preheat the oven to 180 C/ 350 F.

In a large bowl, sieve the flour and cocoa powder, then add the sugar, vanilla pod/ extract and salt and stir until combined.

Melt 150g of the chocolate into a bowl and then mix in the oil and non dairy milk until smooth.

Add the dry mixture to the wet, and stir until combined. Roughly chop the rest of chocolate and mix through.

Pour the mixture into a deep cake tin (approx 10 x 10) and bake for 20/ 25 minutes until cooked on the outside, and gooey in the middle.

Leave to cool for a little while, and then turn out onto a wire rack. Slice into squares and enjoy.

Vegan Chocolate Chip Cookies


vegan choc chip cookies


2 1/4 cups self raising flour

1 tsp baking powder

3/4 tsp bicarbonate of soda

1/2 tsp salt

1 cup dark chocolate chips

1/2 cup sugar

1/2 cup coconut oil, melted (or use vegetable oil)

1/2 cup almond milk (or non dairy milk)

1 tsp vanilla extract


Preheat oven to 180 C / 350 F.

In a large bowl, sieve the flour, baking powder, bicarbonate of soda and salt.  Add the chocolate chips and mix thoroughly.

In a separate bowl, whisk the sugar with the melted coconut oil, almond milk and vanilla extract.

Add the dry mixture to the wet mixture, and stir with a wooden spoon until combined. The mixture should be of a nice firm consistency, however add a splash more almond milk if it’s a little too dry.

Take a handful of the mixture and roll into a ball and place onto a baking tray with grease proof paper. Flatten and shape as desired.  Mixture makes 18 medium cookies or 12 large.

Place in the oven for 10-15 minutes, until slightly golden.  Place on a wire rack to cool.