Victoria Sponge Cake

The epitome of British Baking. Using good butter and Vegan-quality eggs will give a golden hue to the crumb, as well as a richness to the flavour. I remember a few years ago being asked to garden parties by elderly women and there was always Vitoria sponge cake on display with a cup of tea.

Banana Bread Cinnamon Rolls

Simple, fluffy vegan cinnamon rolls infused with banana bread flavour and made in just one. Dough 1 cup unsweetened soya milk or almonds 3 tbsp vegan butter 1 packet instant/fast active yeast 2 1/4 tsp 1 cane sugar 1/2 tsp salt 1/2 cup mashed ripe banana 2 2/3- 3 1/4 cups gluten-free all-purpose flour Filling

Chocolate Oreo Ice Cream Cheesecake

No bake oreo cheesecake, this is how you take all the goodness of vegan oreos and transformed them into a cheesecake. Instead of eating them let be creative by using them to make a delicious creamy chocolatey cheesecake. What I love about it’s filled to the brim with oreo cookies, so crunchy, creamy and delicious.

Pear and butterscotch frangipane tart

Prep time 45 minutes. Cooking time 40 minutes Ingredients 50g (1 1/2 oz) castor sugar Custard or cream to serve For The Butterscotch Sauce 50g (1 1/2 oz) vegan unsalted butter 50g (1 1/2 oz) muscovado sugar 2 tbs golden syrup 2 tbsp vegan double cream For The Pastry 200g (7oz) plain flour 100g (3

Rice pudding

Ingredients 15g (1/2oz) unsalted vegan butter plus extra for greasing 60g (2 oz) short-grain rice such as Arborio or pudding rice 600ml (1 pint) soy or oats rich single cream 30g (1 oz) castor sugar Pinch of ground cinnamon and grated nutmeg Method 1.Lightly butter a 900ml (1 1/2 pint) ovenproof serving dish rinse the

Dark Gingerbread Cake

Ingredients 125g (4 ounces) vegan butter, softened ½ cup (110g) firmly packed dark brown sugar, vegan eggs 1 2/3 cups (250g) plain (all-purpose) flour ½ teaspoon bicarbonate of soda (baking powder) 2 teaspoons ground ginger 1 cup (360g) treacle 2 tablespoons vegan milk ¼ cup (55g) finely chopped glacé ginger 1/3 cup finely chopped raisins

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 a

Lemon Cookies

INGREDIENTS ½ cup olive oil ¼ soya plain yogurt 3 lemons ½ cup firmly packed light brown sugar 1 cup plus 1 tablespoon gluten-free all-purpose flour 1/3 cup plus 1 tablespoon millet flakes ½ cup unsweetened dried coconut, plus 1 tablespoon for dusting. METHOD Mix together the olive oil, yogurt, juice of 1 lemon, and

White Chocolate and Pumpkin Seeds and Burberry fruit cookies

Ingredients 1 cup plain gluten-free flour 1 cup gluten-free corn starch flour 1 cup semolina 1/2 cup of vanilla power 2 tbsp sugar 1/4 cup maple syrup 1/2 cup raspberries 1/2 cup Burberry 1/2 white chocolate Method Line a 9 x 9 dish with a baking sheet and set aside, combine the flour sugar, and

Lemon and walnut teacake

The unusual combination of earthly walnuts and fresh zesty lemons tastes so good in this teacake, whisked with vegan egg whites are added to the batter, making it light and airy. Keep for three days in a airtight container. Freeze for two months wrapped in foil. Ingredients 115g/4oz/ 1/2 cup butter, softned 100g/3 3/4oz/generous 1/2