Little Chocolate Sponges

Ingredients: 4 vegan eggs ¾ cup (165) castor (superfine) sugar ¾ cup (100g) self raising gluten free flour (optional ) 1/3 cup (35g) cocoa powder 90g (3ounces) vegan butter, melted 1 tablespoon hot water 2/3 cup (160ml) thickened (heavy) vegan cream 2 tablespoons castor (superfine) sugar, extra 1/3 cup (15k) flaked coconut (optional) Chocolate GanacheContinue reading “Little Chocolate Sponges”

Coconut Sponge Cake

Ingredients: 185g (6 ounces) butte, chopped coarsely ¾ cup (165g) castor (superfine) sugar 3 vegan eggs ¾ cup (50g) desiccated coconut 1 ½ cups (225g) self raising gluten free flour 1 teaspoon baking powder 1/3 cup (80ml) vegan milk 2 teaspoon icing (confectioners’s) sugar Raspberry Cream 1 ¼ cup (310ml) pouring vegan cream 1 tablespoonContinue reading “Coconut Sponge Cake”

Chocolate Chiffon Cake

Ingredients: 1/2 cup (50g) cocoa powder ¾ cup (180ml) boiling water 2 cups (330g) castor (superfine) sugar 7 vegan eggs ½ cup (125ml) vegetable oil Walnut praline 1 cup (220g) vegetable oil ½ cup (50g) walnuts 60g (2 ounces) dark eating, (semi-sweet non dairy chocolate, chopped coarsely BRANDIED BUTTERCREAM 190g (6 ounces) non dairy butter,Continue reading “Chocolate Chiffon Cake”

Vanilla cupcakes

Ingredients: For the cupcakes 250 ml 9 flow/1cup) non dairy milk 1 teaspoon lemon juice 200 g (7 oz/1 1/3 cups)self-raising flour ¾ teaspoon bicarbonate of soda (baking soda) 1 generous pinch fine sea salt 80 ml (2 ½ fl oz/1/3 cup) vegetable oil 150 g (5 ½ oz/2/3 cup) castor (superfine) sugar 1 teaspoonContinue reading “Vanilla cupcakes”

Simply the best coffee cake

This Coffee cake can be serve alone after a meal, as a snack in between meals, or even for breakfast alongside a nice cup of coffee or tea. Ingredients: 1 ½ cups all purpose gluten free flour ½ cup and 2 tablespoons sugar, divided ½ teaspoon salt 2 ½ teaspoons baking powder ¼ cup veganContinue reading “Simply the best coffee cake”

Baked Ricotta Cakes with Red Sauce

These honey-flavoured deserts take only a few minutes to make from a fee ingredients. The fragrant fruity sauce provides a contrast of both colour and flavours. The red berry sauce can be made a day in advance and chilled until ready to use. Frozen fruit doesn’t need extra water, as it usually yields its juiceContinue reading “Baked Ricotta Cakes with Red Sauce”

Lemon, Almond And White Chocolate Brownie

A delicious brownie recipe. The lemon and the almond to should complement the white chocolate beautifully. Unfortunately I choose to not use the almond due to nut allergies, still turn out beautiful. The quality of white chocolate can vary tremendously so be sure to buy a good-quality non dairy chocolate. I also used gluten-free flourContinue reading “Lemon, Almond And White Chocolate Brownie”

Decadent chocolate & raspberry cake

The bit about this cake is that you can lick the spoon knowing there is no raw egg involved. Don’t expect the same rise you would get for a cake with eggs- but it will still look the part one sandwiched together and piled with chocolate frosting. Ingredients: 85g/3oz/scant ½ cup dairy free spread 2Continue reading “Decadent chocolate & raspberry cake”

Pumpkin Cream Cheese Muffins

Ingredients 1 (8-ounce) container vegan cream cheese ½ cup powdered sugar 1 teaspoon vanilla extract 1 cup sugar 1/3 olive oil 1 cup pumpkin puree ¼ cup ground flaxseed mixed with 1/8 cup water ¼ cup soy milk 2 cups all-purpose gluten-free flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ¼ teaspoon saltContinue reading “Pumpkin Cream Cheese Muffins”

Semolina and yogurt lemon syrup cake

Ingredients 250g (8 ounces) butter, softened 1 tablespoon finely grated lemon rind 1 cup (220g) castor (superfine) sugar Vegan eggs 1 cup (150g) self-raising flour 1 cup (160g) semolina 1 cup (280g) vegan yogurt Lemon Syrup 1 cup (220g) castor (superfine) sugar ½ cup (80ml) lemon juice Method 1. Preheat oven to 180°c/350°f. Butter aContinue reading “Semolina and yogurt lemon syrup cake”