Buttermilk Pancakes With Raspberries Jam

Ingredients 350 g/ 12 oz/2 ½ cups self-raising gluten free flour (optional) 2 tbsp castor (superfine) sugar 2 vegan eggs 300 ml 10 ½ fl oz /1 ¼ cups vegan buttermilk 300 ml /10 ½ fl oz 1 ¼ cups whole vegan milk 75 g /2 ½ oz /2/3 cup vegan butter 175 ml /Continue reading “Buttermilk Pancakes With Raspberries Jam”

Victoria Sandwich Cake

This is a great everyday cake to which you can add flavours such as orange Or lemon rind, if you want, or make a chocolate version for a special occasion Ingredients: ¾ cup (1 ½ sticks) vegan butter, softened ¾ cup granulated sugar 1 cup brown rice flour 3 tbsp Vegan egg 1 tablespoon gluten-freeContinue reading “Victoria Sandwich Cake”

Cheesecake With Raspberries

Ingredients: 200g /7 oz/ 1 ½ cups free- from digestive biscuits Crushed 50 g/ 1 ¾ oz/1/4 cup vegan butter, melted 600 g/ 1 lb 5 oz/ 2 ¾ cups vegan cream cheese 150 ml/ 5 fl. Oz/ 2/3 cup soured vegan cream 175 g/ 6 oz/3/4 cup castor (superfine) sugar 1 tsp vanilla extractContinue reading “Cheesecake With Raspberries”


Ingredients: 110 g / 4 oz dark vegan chocolate Minimum 70% cocoa solids), chopped 85 g / 3 oz/ ¾ cup unsweetened cocoa Peer sifted 225 g / 8 oz / 1 cup vegan butter 450 g/ 1 lb / 2 ½ cups light brown sugar 4 vegan eggs 110 g / 4 oz /.Continue reading “RASPBERRY CHEESECAKE Brownies”


Ingredients: 2 tbsp olive oil 50g vegan butter 4 shallots, finely chopped 375g risotto rice ( such as Arborio or carnaroli) 300ml white vegan white wine 900ml hot vegetables stock Juice of half a lemon Sea salt and pepper 50g vegan Parmesan cheese, grated 8 raspberries or strawberries quartered 1 tsp finely chopped chives (optional)Continue reading “GRIDDLED RISOTTO AND RASPBERRY”

Red Velvet Cheesecake

Ingredients: 110 g/ 4oz /2/3 cup self-raising gluten free (optional) Flour, sifted 1 tbsp unsweetened cocoa powder 110 g/4 oz /1/2 cup castor sugar 110 g/4 oz/1/2 cup vegan butter, softened 1 tsp cinnamon 1 tbsp red food colouring 3 vegan eggs 300 g /10 ½ oz/1 1/3 cups vegan cream cheese 75 ml /2Continue reading “Red Velvet Cheesecake”

Lemon and raspberry cupcakes

Ingredients: These luscious melt-in-the mouth cakes combine the sweetness of raspberries with the sharpness of lemon. 10 tablespoons (1 ½ sticks ) vegan butter, softened 2/3 cup granulated sugar ½ cup gluten free rice flour (optional) ½ cup gluten free cornflour (optional) 1 tablespoon gluten free baking powder Grated rind and juice of lemon 3Continue reading “Lemon and raspberry cupcakes”

Passion Fruit Shortbread Sandwich Cookies with raspberries buttercream

Ingredients: For the dough 170g (6 oz) vegan butter, softened, plus extra For greasing 100g (3 ½ oz) passion fruit pulp 1 tsp vanilla extract 300g (10 ½ oz) plain flour gluten free (optional), plus extra for dusting Pinch of salt For The Buttercream 30g (1 oz) frozen raspberries, thawed and extra liquid drained 250gContinue reading “Passion Fruit Shortbread Sandwich Cookies with raspberries buttercream”

Mixed Berry and Ricotta Tart

Ingredients 1 ½ cups (200g) plain (all purpose) flour gluten free (optional) 185g (6 ounces) cold vegan butter, chopped coarsely 1/4 cup (60ml) iced water, approximately 500g (1pound) soft vegan ricotta cheese 1/3 cup (80ml vegan pouring cream 1/3 cup (75g) castor) sugar 3 vegan eggs 1 tablespoon finely grated lemon rind 200g (6 ½Continue reading “Mixed Berry and Ricotta Tart”

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”