Banana Upside Down Cake

This rich delicious upside down cake has rich flavour thanks to ripe mashed bananas in the the batter and a layer of banana slices in caramel sauce on top. This cake is so soft and moist could serve for breakfast! Rich and dense cake, but very moist at the same time. It’s between bread and cake.


2/3 cup packed brown sugar

4.5 tbsp unsalted butter, cut into pieces

About 3 banans s sliced into 1/4-1/3 inch rounds

For the cake batter

1/3 cup unsalted butter softened

3/4 cup graduated sugar

1 1/2 teaspoon vanilla extract

1/3 cup plain Greek yogurt or sour cream

2 eggs

2 overripe banan -mashed

1 cup all-purpose flour

3/4 cup whole wheat flour

1 1/2 tsp baking powder

dash of sea salt


Preheat the oven to 350f. Grease 8x8x 2 inch square cake pan or 9×2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8x8x 1 1/2 inch square pan, it has only 6 cup volume.

Spread 2/3 cup brown sugar on the bottom of the pan and scattered in the bottom and scattered pieces of butter 4.5 tbsp place in the oven for 5-7 minutes until butter has melted. Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set aside.

To make the batter in a bowl stir together dry ingredients flour, whole wheat flour, baking powder and salt set aside.

In a large bowl cream 1/3 cup butter and 3/4 cup sugar, add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banans, and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 f, then reduce the heat to 325 f and bake for additional 25-35 minutes until the toothpick inserted into the center comes out clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place on a plate upside down on top of the pan, then invert cake.

Chocolate Orange Waffles


250g/ 9 oz/1 2/3 cups plain (all-purpose) flour

2 tbsp unsweetened cocoa powder

1 orange zest finely grated, fresh sliced

2 eggs

300 ml/10 1/2 fl oz/1 1/4 cups oats or soya milk

2 tbsp butter melted

Sunflower oil, for oiling the waffle maker

109ml /3 1/2 fl. Oz/ 1/2 cup maple syrup

125 g/ 4 1/2 oz / 1 cup pecan (optional ) nuts chopped

scoops vanilla or caramel ice cream mint sprigs to garnish.


1. Put the oven on a low setting and put an electric waffle maker on to heat.

2.Mix the flour, cocoa, orange zest and baking powder in a bowl and make a well in the centre.

3.prepare the eggs and pour in the milk then use a whisk to gradually incorporate all of the flour from around the outside, followed by the melted butter.

4.Spoon some of the batter into the waffle maker and close the lid. Cook for 4 minutes, or according to the manufacturer’s instructions, until golden brown. Repeat until all the batter has been used, keeping the finished batches warm in the oven.

5.Meanwhile, put the syrup in a small saucepan with the pecan nuts if using and heat together until bubbling.

6. Stack the waffles onto plates and drizzle with maple and pecans. Top with orange slices and ice cream, then serve garnished with mint.


My First Three Tier Sanwich Cake


Layer Cake Mix

450g (16 oz) vegan margarine

450g (16 oz) castor sugar

8 eggs

450g (16 oz) self-raising gluten-free flour

2tsp vanilla essence

3tbsp baking powder

3tbsp oats milk

food colorings to suit


285g (10 oz) butter, softned

575g (20 oz) icing sugar

4 tbsp oats milk


1.Preheat your oven to 180° C, 350°F. Gas mark 4. Grease all 5.18cm (7”) layer cake tins.

2.Cut a circle 18cm in diameter from baking parchment and place in the bottom of each tin.

3.In a bowl cream margarine and sugar until light and fluffy.

4.Beat in the eggs, one at time, adding a flour with each.

5.Gently fold in remaining flour and baking powder.

6.Add the vanilla essence and milk.

7.Split the cake mix equally into 5 separate bowls, and add colouring to suit.

8.Placein prepared time and bake for 20-25 minutes.

9.Allow to stand for 5 minutes and turn out the layers onto a cooling rack to cool completely.

10.Whilst the layer are cooling prepare the butter icing.

a.Place the butter in a clean dry bowl and beat gently until softened.

b.Add the sifted icing sugar a little at time until it has all been added to the mix.

c.add themilk and best for a further 2 minutes until light and fluffy

11.When the layers are completely cooled assemble the layer cake, adding a layer of frosting between each layer.

12. Once all five-layers have been assembled take the remaining frosting and cover the top and sides of the cake to complete.

Shaping Cinnamon Wheels


500g strong white flour

Plus extra for dust

1 tsp salt

20g fresh yeast

50g castor sugar

125 ml tepid water

1 small vegan egg

125 ml oats milk

Oil, to grease

200g cold, but pliable butter


Using a large knife, trim the dough to a large rectangle . Spread the cinnamon butter over the rolled out pastry. Leaving a 1 cm border around the edge. Roll from the narrow end into a thick roll, sealed it the end with a little egg glaze. Chill, covered, if the pastry is very soft to firm up, then trim off the edges end cut into 2-3 cm slices. Turn cut side up and flatten them a little using your fingers.

you’ll Need to Make a Croissant Dough

The base dough should be ideally be made 12-24 hours in advance to let the flavour’s develop, and the fully prepared dough can be rested overnight before shaping and baking your croissant or cinnamon wheels

1.Mix the flour and the salt in a large bowl and stir in the sugar mix the yeast with 60ml of the tepid water in a small bowl until dissolved. the egg, remaining water and milk together and add to the flour along with the yeast mixture, to create a smooth dough that soft and slightly tacky

2.Knead the dough lightly for about 6 minutes until smooth and slightly elastic.

3.Place the dough in a very slightly oiled, large plastic bag. Exclude all air and tie a loose knot at the top. Leave the dough at room temperature for about 1 hour to ensure the yeast is working (the dough will increase in size), then place in the fridge for at least 6 hours, or overnight.

4.Take the dough from the fridge and remove from plastic bag. On on a lightly floured surface, reshape the dough into a ball, without working it excessively or it will become too elastic. Try to ensure ther no folds or holes in the ball of dough.

5.Using a sharpe a knife, cut across in the top, half way through the dough.

6.Now stretch each corner of the dough away from the dough ball into a thin flap. Place the butter between 2 sheets of baking parchment and lightly bash it using a rolling pin, to ensure it’s pliable, but not greasy. When it’s similar in consistency to the dough, shape it into a square (still in the parchment) the size of the centre of the dough. in the centre of the dough

8.Fold over the flaps to encase the butter completely. This is important to stop the butter ‘squidging’ out of the dough.

9.Lightly re flour the work surface ‘Ridge’ and then roll the dough into a rectangle. 3 times as long as it is wide, and about 5-7. 5mm thick. To do this, lightly tap the dough with a rolling both hands, then turn the dough 90” and ridge again, then roll until it has reached the correct size thickness.

10. Neaten the sides and corners, brush off the excess flour and fold the dough into 3, so the bottom third folds up over the middle third and the top third comes down over the 2 layers.

11. Wling film and chill in the fridge for 15 minuets to rest, ensuring it has enough time to relax to prevent too much elasticity but checking the butter doesn’t harden or it may break through the dough. Repeat steps 9 10 and 11 you have completed 3 ‘roll and folds’, making sure that the folded edges is to the side before starting to ridge each time.

12. Roll the dough out into a large rectangle, 4mm thick, and chill for at least 4 hours, or overnight on a very lightly floured tray and covered with very lightly oiled clingfilm.

Creamy Carrots and Broccoli

A creamy sauce with cheese makes vegetables so much more appealing. This dish is more like a Christmas holiday, dish when making always go for a vegetable that’ll be around all year round.


2 cups thinly sliced fresh carrots

  • 2 cups fresh broccoli florets
  • 3 vegan eggs
  • 2 cups oats milk
  • 1/4 cup vegan butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) grated vegan cheese, divided
  • 6 cups cubed vegan egg bread


Place the carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. Of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.

Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.

Transfer to a greased 11 x 7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered or until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.

The Icebox Cake

Ever heard of the icebox cake? First introduced to the united states in the 1930s, it’s essentially a layered stack of cookies with whipped cream of cookies with whipped cream and raspberries, a

little like trifle and James Martin’s giving us his take on it.

This is a great pudding and is surprisingly simple to make, ” says James. ”it’s thought it was designed for New York housewives to serve at dinner parties because it’s literally just assembly and then the fridge works its magic and you can slice it like a cake.”


For The Biscuits

750g butter

450g castor sugar

3 eggs

450g cornflour

800g plain flour

100g cocoa powder

2 litres double cream, whipped

600g raspberries, 3/4 pureed

To decorate

Icing sugar

raspberry sauce


mint optional


1prheat the oven to 180° a large mixer beat the butter and sugar together, add the eggs and then fold in the flours. Once mixed well, tip onto a floured surface and knead lightly. Roll into long sausage shapes and wrap in cling film. Chill for 30 minutes.

3.Unwrap and slice into circles then pop onto a greased baking tray and bake for 10 to 12 minutes. Leave to cool when done .

4.Whip the cream. It needs to be lightly whipped before stirring through the raspberry puree. assemble, cover the cake stand with a layer of cream, and then place 7 biscuits on top, and repeat the process until you have used all the biscuits -finished with a layer of cream. Chill until served.

6. Decorate with a dusting of icing sugar, fresh raspberries, mint. You can also use chocolate shards.

It’s not as perfect as James Martin I did the best I could the only thing is missing was the mint. Otherwise, it’s delicious ant that plant base double cream is brilliant.

Guinness Vanilla Cake

Delicious moist rich dark cake, a mixture of stout, vanilla power, and dark brown sugar, and cocoa powder. The only mistake I made was my daughter was making some dinner and decided to used the vegan cream cheese that I bought for my cream cheese frosting, I had more than one in the fridge! different brands for different recipes. She used my cream cheese I had to make my frosting. I used softer cream cheese, the frosting was delicious but not thick enough was too runny to frost the cake.


250ml Guinness or dragon stout

250g unsalted vegan butter, dark brown sugar

70g cocoa powder

2 tbsp vanilla power

2 vegan eggs

150g plain vegan yogurt

250g plain gluten-free flour

2 tsp bicarbonate soda

200g castor sugar

a pinch of salt

Stout and Cream Cheese Frosting:

100ml Guinness or dragon stout

60g vegan unsalted butter, softned

120g cream cheese, softned

1/2 teaspoon vanilla extract

300g icing sugar, sifted


Preheat the oven to 160°C/325°F/Gas mark 3. Grease a 900g/2lb loaf tin and line it with baking paper.

Place the Guinness, butter, dark brown sugar in a small saucepan and melt the over a medium heat. Whisk in the cocoa power and vanilla power, then take off the heat and allow to cool a little.

In a large bowl, whisk together the eggs and yoghurt, then add the stout mixture.

Then sift together, the remaining dry ingredients into the bowl and whisk together to combine. Pour into the prepared tin and bake in the oven for about 1 1/4 hours, or until a skewer inserted into the centre of the cake comes out clean. Cool the cake completely in the tin.

While the cake is cooling, make the icing: put the Guinness in a small pan and bring to the boil. Boil for about 10-15 minutes, or until the beer has reduced behalf it’s volume. Pour into a container and pop in the fridge to cool down.

In a mixing bowl, beat the soft butter until creamy and light. Add the cream cheese and beat until smooth. Add the vanilla and the sifted icing sugar and beat well. Now add the cooled, reduced Guinness and beat until creamy and light. Turn the cake out of its tin and spread the icing on top.

Lemon, Courgette & Polenta Traybake

This traybake tastes absolutely beautiful if you don’t like courgette, trust me! You can’t taste it why’ the polenta soaks all the lemon syrup just like a lemon drizzled cake, making it even moister and light. Then sprinkled with sunflower seeds if you’re not allergic to nuts then feel free to use your chosen nuts. Sunflower works for me.


200g golden castor sugar zest of 2 lemons

2 vegan eggs

200g vegan butter

120 g fine polenta

100g ground sunflower by baking in the oven for few minutes then grind, in a mini blender.

1 teaspoon gluten-free baking powder

1/4 teaspoon salt

150 courgette, grated

20g salted sunflower seeds for decorating


Heat the oven to 180°C/350°F/gas mark 4 and the line a 25x25cm deep bake tin with baking paper.

in a large bowl, place egg together with the sugar and lemon zest and butter mix together until smooth and combined. Add the polenta, ground sunflower, baking powder and salt and fold in until we’ll combined, then fold in the courgette.

Scrape the batter into the lined tin and bake for 25-30 minutes until just beginning to return pale golden.

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.


115g/4oz/ 1/2 cup butter, softned

100g/3 3/4oz/generous 1/2 cup caster (superfine) sugar

2 vegan eggs yellow power

grated rind of 2 lemons

30ml/2 tbsp lemon juice

200g/7oz/1 3/4 cups plain (all-purpose) flour

10ml/2 tsp baking powder

120ml/4fl oz/1/2 cup oats milk

50g/2oz/1/2 cup walnuts,chopped

Pinc of salt


1.Preheat the oven to 180°C/350°F/Gas 4. Grease and line a cake tin with baking parchment.

2.beat the butter with the sugar in the egg yolks, power lemon rind and juice. Set aside.

3.sift the flour and baking powder over the butter mixture in batches, and stir well, alternating with the milk. Fold in the walnuts.

4.Put the egg whites power into a clean, grease-free bowl and whisk until they form stiff peaks. Fold a large tablespoon of egg whites into the walnut mixture to lighten it. Fold in the remaining egg whites until just blended.

5.pour the batter into the tin and smooth the top level. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.

6.Leave to stand in the tin for 5 minutes the turn out on a wire rack to go cold. Peel off the lining.

Courgette and double ginger cake

Both fresh and preserved ginger are used to flavour this unusual teabread Which is made with oil rather butter. Courgettes, like several other vegetables, bring moisture to a cake mix, making it soft and tasty. Keep up to five days in an airtight container or freeze for two months.


3 vegan eggs

22g/8oz/ generous 1cup caster (superfine) sugar

250ml/8fl oz/1 cup sunflower oil

5ml/1 tsp vanilla extract

15ml/1 tbsp syrup from a jar of preserved stem ginger

22g/8oz courgettes (zucchini), grated, drained

2.5 I’m/1 in piece fresh ginger

350g/12oz/3 cups plain (all-purpose) flour

5ml/1 tsp baking powder

5ml/1 tsp ground cinnamon

Pinch ofsalt

2 pieces preserved stem ginger, chopped

15ml/1 tbsp demerara (raw) sugar


1.Preheat the oven to190°C/325°f/Gas 5. Grease and line a 900g/loaf tin (pan) with baking parchment paper. a large bowl, beat together the eggs and sugar until lighter and fluffy.

3.Slowly beat, the in the oil until a batter is forms. Mix in the vanilla extract and ginger syrup, then stir in the courgette and fresh ginger.

4sift the flour, baking powder, cinnamon and salt over the batter and stir in.

5. Pour into the prepared tin and smooth level. Sprinkle the grated ginger and demerara sugar on top.

6.bake for 1 hour, or until a skewer inserted into the centre a d comes out clean. Leave to cool for 20 minutes then turn out to cool on a wire rack.

Rock buns

Once these rock cakes made, they are best eaten on the day they are baked. Not the same if eaten the following day. Should be sprinkled with brown sugar I was doing so things at once totally forgot to sprinkle with sugar.


225g/8oz/2 cups plain (all-purpose ) flour

1.5ml/1/4 tsp spice

10ml/1/2 tsp baking powder

Pinch of salt

65g/2 1/2oz/generous 1/4 cup vegan butter, diced

65g/2 1/2 oz generous 1/4 cup golden caster ( superfine) sugar

115g/4oz/2/3 cup mixed dried fruit finely grated rind of 1/2 lemon or small orange

1 vegan egg

about 30 ml/1/2 tbsp oats milk

30ml/2 tbsp demerara (raw) sugar


1.Preheat the oven to 200°C/400°F/Gas 6. Grease a large baking sheet.

2.Sift the flour, spice, baking powder, and salt into a bowl. Add the butter

3.rub in the butter into the flour until the mixture resembles crumbs.

4.stir in the sugar, fruit and grated rind into dry mixture a small bowl, best mix the egg with the milk and add to the cake batter. Mix with a fork until the mixture leaves the sides of the bowl clean and is stiff but not sticky. If it is too dry add a little more milk, one teaspoon at a time.

6. Dive the mixture into 12 balls and put on to baking tray, spa ing well apart.

7.Flick the tops with a fork to roughen, then sprinkle each lightly with demerara sugar.

8.bake for 15 minutes, or until firm and golden. Remove from the sheet and cool on a wire rack.

Finger Food

Tasty morsels of food tempt the appetite. Serve these sausage rolls, crackers and cheese straws alongside sandwiches, pâtés and cheese at tea time as a filling accompaniment. The salty flavours are winner with children and adults alike.

Sausage rolls

Vegan sausages cut sizes

175g/6 oz/1 1/2 cups plain flour

Pinch of salt

6 oz vegan butter diced

9 oz vegan sausage meat

Vegan egg to glaze


1.To make the pastry, sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs.

2.Stir in 45ml/3 tbs cold water and gather into a smooth ball dough wrap with clear film (plastic wrap) and chill for 30 minutes.

3.Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry on a lightly floured surface to make a rectangle about 30 I’m/12in long cut lengthways into two long strips.

4.Divide the sausagemeat into two pieces and, on a lightly floured surface, shape each into a long roll the same length as the pastry. Place aroll on each strip of pastry. Brush the pastry edges with water and fold them over the meat, pressing the edges together to deal them well.

5. Cut each roll into with. Turn the rolls over and, with the seam side down and brush with the egg. Place on a baking sheet and bake for 30 minutes until crisp a d golden. Place on a serving plate and serve hot or transfer to a wire rack to cool

Treacle, Apple and Sponge Pudding


110g/4oz/1/2 cup self-raising gluten-free flour

110g/4oz/1/2 cup dark muscovado sugar

110g/4oz/1/2 cup vegan butter, softened

2 vegan eggs

2 tbsp of ground ginger

2 Bramley apples, peeled cored and chopped

4tbsp of treacle

Vegan custard or heavy cream to serve


1.Preheat the oven to 190°C/170°C fan /375F/Gas 5 and line a small roasting tin with greaseproof paper.

2.Combine the flour, sugar, butter, eggs and spices in a bowl and whisk together for 2 minutes until smooth.

3. Fold in the apple, then scrape the mixture into the prepared tin and ripple through the treacle.

4.Transfer the tin to the oven and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Serve warm with custard or double cream.

Parmesan Grissini


50g parmesan vegan  cheese

7g fresh yeast

150 ml tepid water

2 tsp castor sugar

225g strong white flour

Plus extra for dusting

1 tsp salt

1 tsp olive oil, plus extra to grease

1 tsp sesame or Mason sea salt


Grissini are cooked at a much lower temperature than other breads, as the aim is for crisp breadsticks that have pretty much dried out outside. They have a close, light texture and so are not risen for long. Don’t try to make all look uniform- they are most appealing if the shape and length is irregular. For plain grissini, simply leave out the Parmesan.

Heat the oven to 150°C/gas mark 2. Finely grate the Parmesan. In a small bowl, dissolve the yeast in 3 tbsp of water then stir in the sugar

Mix the flour and salt in a large bowl, stir in the grated Parmesan, then pour in the yeast mixture, oil and enough of the water to make a rich soft but not sticky dough.

Tip the dough onto a floured surface and knead for 5 minutes until starting to become elastic. Place in a lightly oiled bowl cover with lightly. Oiled cling film and leave to relax for 10 minutes.

Remove the dough from the bowl, roll it out into a rectangular about 30x20cm, then cut into 15-18 strips. Using your fingers roll each strip of dough out into a thin sausage, about 1cm in diameter. Lay them on two oiled baking sheets, cover with lightly oiled cling film and leave to prove for10-15 minutes, or until increase in size by half again

Beat the egg in a bowl using a fork, then sieve carefully brush the grissini with beaten egg, sprinkle with sesame seeds if using or salt flakes and bake in the oven for about 45 minutes until golden brown and crisp through. Cool on a wire rack.

Buttermilk Pancakes with Raspberry Jam


359 g/12 oz/ 2 1/3 cups spelt-flour

2 tbsp castor (superfine) sugar

1 tsp bicarbonate of (baking) soda

2 vegan eggs

300 ml/10 1/2 fl oz/ 1 1/4 cups oats buttermilk

300 ml/10/ 1/2 oz 1/4 cups soy milk

75 g/ 2 1/2 oz /1/3 cup vegan butter

175 ml / 6 fl oz/ 2/3 cup raspberry to garnish


1.Mix the flour, sugar and bicarbonate of soda in a bowl and make a well in the centre add in the egg and pour in the buttermilk and milk then use a whisk to gradually incorporate all the dry ingredients from round the outside.

2.Melt the butter in a frying pan, then whisk it into a frying pan, then whisk it into the batter. Put the buttered frying pan back over a low heat.

3.spoon approximately 2 heaped tablespoons of the batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook the other side until cooked through.

4. Repeat until the batter has been used, keeping the finished batches warm in a low oven.

5.Stack the pancakes onto warm plates and spoon over the jam with fresh raspberries.

Sesame Pretzels


450 g/ 1lb /3 cups strong white flour bread-flour

1 tsp easy blend dried yeast

1 tbsp castor (superfine) sugar

1 tsp fine sea salt

4 tbsp bicarbonate soda

1 vegan egg

2 tbsp white sesame seeds

2 tbsp black sesame seeds (optional)


1.Mix the flour, yeast, sugar and salt in a bowl. Stir in 280 ml of water and bring to the mixture together into a dough. Knead for 10 minutes, then cover with oiled clingfilm and leave to prove for 1-2 hours until doubled in size.

2. Divide the dough into eight pieces and roll each one into a long rope. Curl the dough into the classic pretzel shape and squeeze the ends to seal. Cover the pretzels with oiled clingfilm and leave to prove for 1 hour or until doubled in size.

3.Meanwhile, preheat the oven to 220°C (200°Fan)/425°/ Gas 7.

4.Bring 1 litre of water to the boil and stir in the bicarbonate of soda. Blanche the pretzels in batches for 1 minuets then transfer to two oiled baking trays.

5.Brush the pretzels with beaten egg and sprinkle with the sesame seeds.

6.Bake for 15 minuets or until they turn a deep golden brown. Leave to cool a little on a wire rack then serve.

Salted Caramel Profiteroles


50g /1 3/4 oz/1/4 cup vegan butter, cubed

75g/2 @/2 oz/1/2 cup strong white gluten-free bread flour, sieved

2 vegan eggs, beaten

250ml/9 fl, oz/1 cup whipping vegan cream

2 tbsp icing (confectioner’s) sugar

1/2 tsp vanilla extract

100 ml/3 1/2 fl, oz/1/2 cup salted caramel sauce


1.Preheat the oven to 200°C (180°Fan) 400F/ has 6.

Line a baking tray with greaseproof paper and spray lightly with water.

2. Bring the butter and 150 mo of water to the boil. Immediately add the flour and best until it forms a smooth ball. Remove from the heat and incorporate the egg a little at a time to make a glossy paste.

3.Spoon the pastry into a piping bag fitted with a large plain nozzle and pipe 2.5 I’m (1 in) buns onto the baking tray.

4. Bake for 20 minutes until crisp, increasing the temperature to 220°C (200°C Fan)/425F/gas 7 halfway through. Transfer to a wire rack and slice open to allow the steam to escape. Leave to cool completely.

5.Whip the whipping cream with icing sugar and vanilla extract until it holds its shape. Spoon it in the choux buns, then drizzle each one with salted caramel sauce.

Chocolate Ring Doughnuts


250 g/9 oz/1 2/3 cups strong white bread flour, extra for dusting

60 g/2 oz/ 1/4 cup vegan butter cubed

1 1/2 tsp easy blend dried yeast

1 1/2 tbsp castor (superfine) sugar

1 tsp fine sea salt

2 vegan eggs, beaten

Sunflower oil, for deep frying

100 g/3 1/2 oz /2/3 cup dark vegan chocolate 100% cocoa solids

2 tbsp coconut oil / (due coconut allergies I replaced with rice oil)

1 tbsp golden syrup


1. Rub the butter into the flour in the bowl of a free-standing mixer. Add the yeast, sugar salt, eggs and 75 ml of warm water. Mix on medium speed for 12 minutes.

2. Cover the bowl with oiled clingfilm and leave to double in size for 2-3 hours.

3.Knock back the dough, then cover and chill for 4 hours.

4. Divide the dough into 12 balls. Insert your finger into the centre of each one and stretch out the holes, then spread them out on a floured baking tray cover with oiled clingfilm and leave to double in size for 2-3 hours.

5.Preheat the oil in a deep fat fryer, according to the manufacturer’s instructions,to 190°C (375°). Fry the doughnuts in batches for 4 minutes. Turning halfway through. Drain on plenty of kitchen paper and leave to cool.

6.Put the chocolate, coconut oil and golden syrup in a bowl set over a pan of gently simmering water. Add 1 tablespoon of water, then let the ingredients melt together, stirring occasionally.

7.Remove the bowl from the heat and leave to cool a little. Dip the doughnuts in the chocolate icing and transfer to a serving plate.

Cinnamon Doughnuts Cookies


175 g/6 oz/ 1/2 cups/ plain-all purpose or splelt flour

75 g/ 2 1/2 oz 1/2 cup castor (superfine) sugar

1 tbsp ground cinnamon

150 g/5 oz/ 2/3 cup vegan butter cubed at room temperature

1 vegan egg

2 tbsp demerara sugar


1.Preheat the oven 180°C (160°C fan))/350°/ gas 4 and line baking tray with grease proof paper

2.Mix together the flour, castor sugar and half the cinnamon in a bowl, then rub in the butter. Knead gently until the mixture forms a smooth dough then roll out on a highly floured surface to 1 I’m thick.

3.Use a round cookie cutter to cut out circles, then use a smaller cutter to remove the centres. Reroll the trimmings as necessary

4.Brush the cookies with egg white. Mix the rest of the cinnamon with demerra sugar and sprinkle it over the top.

5.Bake the cookieyfor 15 minutes, turning the tray round halfway through. Transfer to a wire rack and leave to cool before serving.

Apple and Calvados Cakes

The subtle bouquet of calvados (normally Apple brandy) and the earthly, fruity flavour of quince add depth to tea time cakes. Quince paste is always available, but when the fruit is in season replace a third of the chopped apple with finely grated fresh quince to add extra flavour.


250g/9oz cooking apple, peeled and cored

grated rind of 1 lemon

45ml/3 tbsp quince paste

75/3 oz/6 tbsp vegan butter, melted

15ml/1 tbsp calvados

225g/8 oz/2 cups plain (all-purpose flour

10ml/2 tsp baking powder

75g/3 oz/scant 1/2 cup castor sugar

1 vegan egg, lightly beaten

60ml/4 tbsp vegan buttermilk

For the quince glaze

45ml/3 tbsp quince or apple jelly

15ml/1 tbsp water

5ml 1tsp lemon juice

30ml/2 tbsp calvados


1.Preheat the oven to 180°C/350° F/ Gas 4. Grease the cups of a large muffin tin (pan) or line them with paper muffins cases.

2.Slice one quarter of the Apple very thinly and reserve in a bowl of water acidulated with a squeeze of lemon. Roughly dice the rest of the apple and set aside in another bowl of acidulated water.

3. In a small pan, gently melt the quince paste with the butter over low heat, mashing the paste with a wooden spoon to break up any little lumps.

4. Remove the pan from the heat. Stir In calvados and set aside.

5. Sift the dry ingredients into a large bowl. In another bowl, stir the egg and the buttermilk together and add the grated lemon rind,

6. Pour the egg mixture into the dry ingredients, with the butter, quince paste and calvados and the chopped apple. Stir until just combined, then spoon into the prepared muffin tin.

7.Press a few slices of apple into the top of each cake. Bake for 25-30 minutes until golden.

8.To make the glaze, put the jelly, water and lemon juice in a small pan, and boil rapidly until slightly thickened. Add the calvados and simmer for about 1 minutes. Brush over the cakes while still warm.

Zuppa Inglese

Make or buy your own panettone or brioche to buy this your It may be a bit difficult finding it sometimes inthe free-from section in the supermarket, if not make your own..


250 g/9 oz plain panettone or brioche

4 vegan eggs

100 g /4 oz sugar

5000 ml/1 pt/2 cups oats milk

75 g/3 oz cornstarch

125 g/ 4 1/2 oz vegan dark chocolate

1 tsp of instant coffee


1.Heat 1/4 of the milk, 1/4 of the sugar and the chocolate until completely melted then incorporate the cornstarch and cook until the mixture thickens.

2.Let the mixture cool, stirring occasionally, then incorporate the coffee and stir.

3.pre-heat the oven to 180°C fan)/ 350°F/gas 4.

4.Meanwhile, cut the brioche and soak it in a mix of the remaining my lk, 1 egg and 3 eggs yolks vegan powder

5.Place a half the soaked brioche in the bottom of a buttered dish, then top with the chocolate /coffee cream then with the zest of the brioche.

6.Cook for 15 minutes, until the brioche firms up. Meanwhile, best the remaining 3 eggs vegan whites until very stiff, then add the remaining sugar and beat again until the sugar dissolved.

7.Let the cake cool down, then cover with the egg white mix and place in the oven for 5 minutes under the grill, the meringue should just start to brown.

Potato and Onion Tortilla

This deep-set omelette with sliced potatoes and onions is the best-known Spanish tortilla and makes a deliciously simple meal when served with leafy salad and crusty bread. Tortilla are often made with a variety of ingredients-chopped red or yellow (bell) peppers, cooked peas, corn, or grated cheddar or Gruyère cheese can all be added to the mixture in 2 if you like


800g/1 1/4 lb medium potatoes

100ml/3 1/2 fl oz/scant 1/2 cup extra virgin olive oil

2 onions, thinly sliced

6 tbsp vegan egg power


1.Thinly slice the potatoes. Heat 75ml/5 tbsp of the oil in a frying pan and cook the potatoes, turning frequently, for 10 minutes. Add the onions spreading, and continue to cook gently for a further 10 minutes, until the vegetables are tender.

2.Meanwhile, beat the eggs in a large bowl with a little seasoning. Tip the potatoes and onions into the and mix gently. Leave to stand for 10 minutes.

3.Wipe out the pan with kitchen paper and heat the remaining oil in it. Pour the egg mixture into the pan and spread it out in an even layer. Cover and cook over a very gentle heat for 20 minutes, until the eggs are just set. Serve cut in wedges.

Pipasena Italian Cake

I’m not a fan of candied fruits or raisins, this cake is so delicious I guessed with the candied fruits combined with the lemon zest, gave it a lovely taste. If you’re a fruit lover, you certainly will love this cake taste nothing like a ordinary fruit cake’ trust me! It’s so much nicer.

450 g/1 lb self-raising flour (gluten-free) optional

200 g/7 oz castor sugar

25 cl/8 fl. Oz/1 cup of soy milk

125 g/4 ½ oz dairy-free butter

2 vegan eggs

125 g/4 ¼ oz raisins

125 g/4 ¼ oz candied fruits

1 lemon

2 tbsp dark rum

1 tsp baking powder

1 sachets of vanilla sugar

3 tbsp sunflower oil


Preheat the oven to 190°C (170° fan)/375°F/ Gas 5.

2.Mix the raisins, candied fruits, rum and a little water in a bowl to marinate them.

3.Heat in the microwave oven for 1 minutes and let cool.

4. Grate the zest of lemon.

5.Heat the milk and butter until the butter is melted.

6.Mix the flour and baking powder, add egg, then the warmed milk mixture.

7. Add the sugar, vanilla sugar and oil.

8. Fold n the grated zest and drained fruits and raisins gently.

9.Cook for 40 minutes.

Carrot cake with cream cheese icing

As well a keeping this well-known vegan cake moist, grated carrot also add s it’s own sweetness. Here, this classic-tea-time treat is topped with zesty orange and cream vegan cheese icing, which goes perfectly with-out nuts. Keep refrigerated for up to three days.


90g/3 ½ oz/3/4 self-raising flour

150g/50oz/1 ¼ cups plain (all-purpose) flour
10ml/2 tsp baking powder
5ml/1 tsp bicarbonate soda (baking soda)
5ml/1 tsp cinnamon
2.5ml/1/2 tsp ground allspice
250g/9 oz/1 ¼ cups soft light brown sugar
3 carrots peeled and coarsely grated
3 large vegan eggs
Juice of 1 orange
120 ml/4 fl oz/1/2 cup sunflower oil
Shreds of pared orange rind, to decorate

For the icing

50g/2 oz/1/4 cup butter, softened
200g/7oz/scant 1 cup vegan cream cheese, softened
Grated rind of 1 orange
200g/7 oz/1 ¾ cups icing (confectioners) sugar
5 ml/1 tsp vanilla extract


1.Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 23cm/9 in round deep cake tin (pan) with parchment paper

2.Sift the flours, baking powder, bicarbonate soda, cinnamon and allspice into a bowl, then add in the bran from the sieve (strainer)

3.Add the brown sugar, carrots and make a well in the centre.

4.In another bowl, beat together the eggs and orange juice. Add the egg mixture with the oil to the dry ingredients. Mix well.

5.Spoon the batter into the prepared tin and level the top. Bake for about 1 hour, or until risen and springy to touch.

6.Leave the cake to set in the tin on a wire rack for 10 minutes, then slide a knife between the cake to loosen it. Turn the cake out on a wire rack and remove the lining paper. Leave to go cold, then place on a wire serving plate.

7.To make the icing, beat the butter, cream cheese and grated orange rind in a large bowl.

8.sift the icing sugar, then gradually add to the bowl with the vanilla extract, beating well after each addition, until the mixture is creamy.

9.Spread the icing on top of the cake.sprinkle the shreds of orange rind over the top of the iced cake to decorate.

Courgette, Feta and Tomato Bread


8 vegan eggs

1 tsp vegan crème fraiche

2 courgettes (zucchini), finely diced

handful sun-dried tomatoes, finely chopped

100g /4 oz /2/3 cup vegan feta cheese, cubed

6 sprigs thyme

2 tbsp olive oil


1.Preheat the oven 180°C (160° fan)/ 350f / gas 4.

2. Beat the eggs with the crėme fraiche in a large bowl.

3.Add the courgette, tomatoes, feta, thyme leaves and season then mix together carefully.

4.Oil a large frying pan, then pour the mixture in and bake for about 35 minutes until puffed and golden. The egg should be cooked through.

5.Cut into squares and serve warm or cold.

Chunky vegetable & Fennel Goulash with Dumplings


2 fennel bulbs, weighing about 450 g/1 lb
2 tbsp sunflower oil
1 large onion peeled and sliced
1 ½ tsp paprika
1 tsp plain flour
300 ml ½ pints vegetable stock
400 can chopped tomatoes
450 g/1 lb potatoes peeled and cut into 2.5 cm 1 inch chunks
125 g/4 oz small button mushrooms (optional)
Salt and freshly ground black pepper

For the dumplings..

1 tbsp sunflower oil
1 small onion peeled and chopped
1 potion of egg replacer
3 tbsp of almond milk or soya milk
3 tbsp of chopped parsley
125 g/4 oz fresh white breadcrumbs

Cut the fennel bulbs in half widthways. Thickly slice the stalks and cut the bulbs into eight wedges. Heat the oil in a large saucepan or flameproof casserole dish. Add the onion and fennel and cook gently for 10 minutes until soft. Stir in the paprika and flour.


Remove from the heat and gradually stir in the stock. Add the chopped tomatoes, potatoes and mushrooms. Season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 minutes.

Meanwhile, make the dumplings. Heat the oil in a frying pan and gently cook the onion for 10 minutes until soft. Leave to cool for a few minutes.

In a bowl, beat the egg-replacer and milk together, then add the onion, parsley and breadcrumbs mixture into 12 round dumplings, each about the size of a walnut.

Arrange the dumplings on top of the goulash.cover and cook for a further 15 minutes until the dumplings are cooked and the vegetables are tender. Serve immediatel

Apple and sour cream crumble muffins..

Two-thirds of the cooking apples in this recipe are chopped and baked in the muffin batter. The remaining apples are sliced and coated in a sweet almond crumble, which makes a delicious crunchy texture for the muffin top. I choose to use sunflower by liquidising until crumbly instead of the almonds due to nuts allergies. Store in an airtight container for up to three days.


3 small cooking apples, peeled and
115g/4oz/1/2 cup castor (superfine)
Sugar, plus 10ml/2 tsp for coating
5ml/1 tsp ground cinnamon
250g/9 oz/2 ¼ cups plain (all-purpose) flour
15ml/1 tbsp vegan butter, melted
2 vegan eggs, beaten
30 ml/2 tbsp vegan sour cream

For the cinnamon crumble..

30ml/2 tbsp plain (all-purpose) flour
45ml/3 tbsp demerara (raw) sugar
30ml/2 tbsp ground almonds or sunflower seeds crumbled
Pinch of ground cinnamon

1.Preheat the oven to 190°C/375°F/Gas 5.Line the cups of a muffin tin (pan) with paper cases.

2.To make the crumble, mix all the ingredients together in a bowl. Cut one apple into thin crescents, and toss in the crumble. Set aside.

  1. Dice the remaining apples. Sift 10ml/2 tsp sugar and cinnamon the top and set aside.

4.Sift the flour, baking powder and sugar into a bowl. Stir in the melted butter, eggs and sour cream.

  1. Add the apples chunks and lightly fold into the batter.

6.fill the paper cases with the batter, then arrange the crumble-coated apple on top.

7.Bake for 25 minutes until risen and golden. Cool on a wire rack.

Orange Poppy Seed Cakes..

These muffins look attractive on the tea table when baked in large muffin cups without paper cases so the poppy-seed flecked sides are visible. To serve, break open and spread with butter and marmalade. Store without icing in an airtight container for three days.


275g/10oz/2 ½ cups plain (all-purpose) flour
150g/5oz/3/4 cup castor (superfine) sugar
15ml/1 tbsp baking powder
2 vegan eggs
75g/3 oz/6 tbsp vegan butter
75g/3oz/6 tbsp sunflower oil
25ml/1 ½ tbsp poppy seeds
30 ml/2 tbsp orange juice, plus grated rind of 1 ½ oranges
5ml/1 tsp lemon juice, plus grated rind of 1 lemon

For the icing
25g/1 oz/1/4 cup icing (confectioner’s) sugar
15 ml/1 tbsp orange juice


  1. Lightly grease the cups of a muffin tin with the melted butter or line them with paper cases.
  2. Set aside 40 g/1 ½ oz flour. Place the remaining dry ingredients in a mixing bowl. Make a well in the centre.
  3. Mix the eggs, butter, oil, poppy seeds, citrus juices and rinds.
  4. Pour over the dry ingredients. Fold in until just mixed. Leave 1 hour.
  5. Preheat the oven to 180°c/340°F/ Gas 4.
  6. Fold in the reserved flour into the batter but leave it lumpy.
  7. Fill the muffin cups three quarters full. Bake for 25 minutes, until risen and golden.
  8. Leave to stand in the tin for a few minutes, then turn out on to a wire rack to go cold.
  9. To make the icing, mix the icing sugar and orange juice in a bowl. Add a small quantity of water, if needed to make a runny consistency. Drizzle over the cakes.

Sticky gingerbread


225g/8oz/2 cups plain (all-purpose) flour
10ml/2 tsp ground ginger
5ml/1 tsp mixed (apple pie) spice
Pinch of salt
2 pieces preserved stem ginger, drained and chopped
115g/4oz/1/2 cup vegan butter
115g/4oz ½ cup dark muscovado (molasses) sugar,
275g/10oz/scant 1 cup black treacle (molasses)

2 vegan eggs beaten
2.5ml/1/2 tsp bicarbonate soda
30ml/2 tbsp vegan milk, warmed
Butter or cream cheese, to serve


1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line an 18cm/7in square cake tin (pan), that measures about 7.5cm/3in deep.

2.Sift the flour, ground ginger, mixed spice and salt together into a bowl. Add the stem ginger and toss it in the flour to coat throughly.

3.In a separate bowl, cream the butter and sugar together until fluffy, then gradually beat in the treacle. Add the eggs and the flour mixture.

4.Dissolve the bicarbonate of soda in the milk and gradually beat into the prepared tin and bake for 45 minutes. Reduce the oven temperature to 150°C/300°F/ Gas 2 and bake for a further 30 minutes. To test whether the cake is cooked, insert a metal skewer into the middle: it should come out clean.

5.Cool for 5 minutes in the tin and turn out on a wire rack to cool completely. Keep for two to three days in an airtight container so that the gingerbread becomes sticky and moist. Cut into pieces and serve with butter or cream cheese.

Lemon drizzle cake..

Wonderful moist and lemony, this cake is a favourite at coffee morning and afternoon tea. A lemon and sugar syrup is poured over the cooked cake and allowed to soak through, so that the whole cake is sweet and tangy. Store in a airtight container for up to five days.


Finely grated rind of 2 lemons
175g/6oz/scant 1 cup castor
(Superfine) sugar, plus 5ml/1 tsp
225g/8oz/1 cup unsalted vegan butter, softened
4 vegan eggs
225g/8 oz/2 cups (self-raising) flour
3 ml/1 tsp baking powder
Shredded rind of 1 lemon, to decorate

For the syrup

Juice of 1 lemon
150g/5oz/3/4 cup castor
(Superfine) sugar


1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line base and sides of an 18-20cm/7-8in round deep cake tin (pan) with baking parchment.

2.mix the lemon rind and sugar together in a bowl.

3.In a large bowl, beat the butter with the lemon and sugar mixture until light and fluffy, then beat in the eggs little at a time.

4.Sift the flour and baking powder into the mixture in three batches and beat well.

5.Turn the batter into the prepared tin and smooth the top level. Bake for 1 ½ hours or until the golden brown and springy to the touch.

  1. To make the syrup, slowly beat the juice with the sugar until dissolved.

7.Prick the cake top with a skewer and pour over the syrup. Sprinkle over the shredded lemon rind and 5ml/1 tsp sugar, then leave to cool remove the lining paper.

Rock buns..

These old-fashioned favourites are perfect fun in the kitchen and provide a great introduction to baking, as the mixture can be formed into little balls-great for hands-on kids’ Cooking. As rock buns are not a rich mixture, they are best eaten on the day they are baked.


225g/8oz/2 cups plain (all-purpose) flour
1.5ml/1/4 tsp mixed (apple pie) spice
10ml/2 tsp baking powder
Pinch of salt
65g/2 ½ oz/generous ¼ cup vegan butter,
65g/2 ½ generous ¼ cup golden castor (superfine)
115g/4 oz/2/3 cup dried coconut
Finely grated rind of ½ lemon or small orange
1 vegan egg
About 30ml/2 tbsp oat milk
30ml/2 tbsp demerara (raw) sugar

1.Preheat the oven to 200°C/400°F Gas 6. Grease a large baking sheet.

2.Sift the flour, spice, baking powder and salt into a bowl. Add the butter.

3.Rub the butter into the flour until the mixture resembles crumbs.

4.Stir the sugar, and grated coconut and grated rind into the dry mixture.

5.In a small bowl, beat the egg with the milk and add to the cake batter.
Mix with a fork until the mixture leaves the sides of the bowl clean and is stiff but not sticky. If it’s too dry add a little more milk, one teaspoon at a time.

6.Divide the mixture into 12 balls and put on to the baking tray, spacing well apart.

7.Flick the tops with a fork to roughen, then sprinkle each lightly with demerara sugar.

8.Bake for 15 minutes, or until firm and golden. Remove from the sheet and cook on a wire rack.

Apple pie..

If you’re looking for a healthy alternative or fatty or sugary desert, stewed apples make an excellent option. Easy to prepare, stewed apples work well as a slightly sweet topping or as a fruit compote. According to the U.S Department of Agriculture, the average. Adult should half fill their plate of each meal with fruits and vegetables if don’t get a sufficient serving during dinner. A desert of stewed apples can make up for it. How about trying this delicious apple pie! Totally different from all the Apple pies I already made. This is rich sweet pastry apple pie has the texture and taste of cake. Serve with a generous dollop of vegan whipped cream for a slice of heaven..


21 5g/7 ½ oz/scant 2 cups of plain gluten-free
(all-purpose) flour, plus extra for dusting
5 ml/1 tsp baking powder
Pinch of salt
115g/4 oz/1/2 cup cold unsalted vegan butter,
Finely grated rind of ½ lemon
75g/3 oz/scant ½ cup castor (superfine) sugar, plus extra
For sprinkling
2 vegan eggs
3 eating apples, peeled, cored and diced
Ground cinnamon, for sprinkling
Whipped cream, to serve


2.Sift the flour, baking powder and salt into a food processor. Add the butter and grated lemon rind and process briefly. Then add the sugar,1 egg and 1 vegan yolks to the mixture and process to make a soft dough Divide the dough into two pieces, one portion nearly double the size of the other. Pat the dough into two flat cakes. Wrap tightly in a clear film (plastic wrap) and chill for at least 2 hours until firm.

3.preheat the oven to 180°C/350°F Gas 4. Place a baking sheet in the oven and grease a 20cm/8in loose-base flan tin (pan). the large ball of dough between two lightly floured sheets of clear film. Roll out a 25cm/10in round. Discard the top layer of film and lift the dough on the lower piece. Place it face down in the tin. Peel off the film. Press into the tin so that it stands just clear of the top.

  1. Pack with the apples and sprinkle with cinnamon. Roll out the second piece of dough in the same size as the tin. Lay the dough on top of the apples and fold the edges of the bottom piece of dough inward, pressing to seal.
  2. Prick the dough, brush with egg and sprinkle with sugar. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 160°C/325°F/Gas 3 and bake for 25-30 minutes.

Jamaican Fruit Cake

For Jamaican fruit cake, usually the fruits are soaked white rum and red label wine which is made from Jamaican plums! The fruits normally would be soaked for a few months, which would be raisins, currants and prunes, when ready take out the portions needed for your cake and liquidised until smooth.


100 g/3 ½ oz/1/2 cup dairy-free butter

100 g 3 ½ oz/1/2 cup dark brown sugar

200 g/7 oz/1 1/3 cup self-raising flour (gluten free)

6 tbsp vegan eggs

2 tbsp dark cake browning

500 ml/17 ½ fl oz 2 cups fruits soaked with rum and wine,

It will be a mixture of raisins, currants and prunes, make sure to

Liquidise until smooth no lumps of fruits

2 tsp vanilla extract


Cream the butter and sugar together with a wooden spoon until soft and fluffy, then gradually add vegan eggs, add the liquidised mixed fruits with cake browning, and vanilla extract then gradually add the self raising- flour little at a time and fold in and make sure flour is mix in with fruits. In the meantime grease a round cake tin then pour in the mixture in prepared tin. And place the a preheated oven 190°C/375° F/Gas Mark 5 bake for 45 minutes. Can last for a few weeks if wet it with red wine and leaves in a covered cake tin.

Banana Cake:

Do you think bananas are boring. Think again ! They’re actually one of the best of all round foods and packed full of goodness. If you love them it’s a bonus because they’re healthy!

Here are five top reasons why you need to include in your diet:

(1) Bananas are packed full nutrients including potassium, Vitamin C, Vitamin B6 and Fibre.

(2) They boost your energy levels-eating just 2 will give you enough energy to out for for 90 minutes.

(3) Bananas help to overcome depression due to high levels of tryptophan, which is converted into Serotonin which makes us feel happy.

(4) As they are high in potassium and low in salt, bananas are created with being able to lower blood pressure and Proctect against heart attacks and strokes.

(5) The high levels of potassium and magnesium makes bananas great at regulating blood pressure. Still not convinced why not try this banana cake and tell me what you think!


3 medium-sized ripe bananas

1 tsp lemon juice

150 g/5 oz soft brown sugar

75 g/3 oz no-dairy margarine

250 g/9 oz self-raising flour

1 tsp ground cinnamon

3 portions egg-replacer

50 g/2 oz walnuts, chopped (optional)

1 tsp each ground cinnamon and castor

Sugar, to decorate


Preheat the oven to 190°C/375°F/Gas mark 5 10 minutes before baking. Lightly oil and line the base of an 18 cm/7 inch deep round cake tin with greaseproof baking paper.

Mash 2 of the bananas in a small bowl, sprinkle with the lemon juice and a heaped tablespoon of the sugar. Mix together lightly and reserve.

Gently heat the remaining sugar and margarine in a small saucepan until the margarine has just melted.

Pour into a small bowl, then allow to cool slightly. Sift the flour and cinnamon into a large bowl and make a well in the centre.

Beat the egg- replacer into the cooled sugar mixture, pour into the well of flour, and mix throughly.

Gently stir in the mashed bananas mixture. Pour half of the mixture into the prepared tin. Thinly slice the remaining bananas and arrange over the cake mixture.

Bake in the preheated oven for 50-55 minutes, or until well risen and golden brown. Allow to cool in the tin, turn out and sprinkle with the ground cinnamon and castor sugar. Serve hot or cold with a jug of chilled vegan cream alternative for pouring, or even toasted with vegan butter.

Singapore fried rice vermicelli

2 vegan eggs
1 tsp curry powder
2 tbsp linseed oil
Block of tofu
1 birds eye chilli, chopped
1 in piece of root ginger, grated
1 red pepper, thinly sliced
¼ white cabbage, shredded
150 g/5 ¼ oz rice vermicelli, cooked and drained
200 ml 7 fl oz/1/4 cup vegetable stock
1 tsp sesame seeds (optional)



1 whisk the eggs with a pinch of powder. Heat the oil in a wok and cook the eggs for one to two minutes until resemble an omelette. Remove from the pan and chop.

2.Add the remaining oil to the pan and cook the tofu for a 1minute, then add the chilli, ginger, peppers, cabbage and remaining curry powder. Continue for 2-3 minutes until fragrant. Stirring constantly.

  1. Add the noodles to the pan and add the vegetable stock. Continue to cook until the liquid has been absorbed and the noodles are nice and tender. Mix through the eggs.
  2. Divide between two serving plates and scatter the sesame seeds if using.

I would suggest you use the firm blocks of tofu, I didn’t because I didn’t realise I ran out, so I used what I have instead of going to get what I needed, I was a bit too tired to back to the supermarket! Still it taste delicious, just wasn’t happy with the look of it too crumbled..tofu was too soft😅

Brioche pudding with ice cream


Make your brioche loaf then cut it in 8 slices

3 vegan eggs, lightly beaten
50 g (2 oz) castor sugar
250 ml (8 oz) vegan milk
250 ml (8 oz) vegan double cream
½ tsp ground mixed spice
25 g (1 oz) vegan butter, melted
1 tsp demerara sugar

For the Ice Cream

750 ml (1 ½ pints) vegan double cream
1 vanilla pod, split
5 vegan egg yolks


First make the ice cream, put the cream and vanilla pod in a saucepan and heat to boiling point. Remove from the heat and leave to infuse for 20 minutes. Scrape the seeds from the pod into the cream.

Beat the egg yolks and maple syrup together in a bowl, stir in the cream and return to the pan. Heat gently, stirring, until the custard thickens to coat the back of a wooden spoon. Don’t allow to boil. Leave to cool. Freeze in a plastic container, beating every hour, for 5 hours, or until frozen.

Cut the brioche slices diagonally into quarters to form triangles. Arrange, overlapping. In 4 x 250 ml (8 fl oz) baking dishes. Whisk the eggs, castor sugar, milk, cream and spice in a separate bowl. Pour over the brioche slices, pushing pushing them down so flat so that they almost covered. Drizzle over the butter and scatter over the demerara sugar. Leave to soak for 30 minutes.

Set the baking dishes in a large roasting tin. Pour in enough boiling water to come halfway up the sides of the dishes. Bake in a preheated oven, 180°C (350°F), Gas mark 4, for 30 minuets until set and the top is lightly golden. Serve with ice cream.

For classic bread & butter pudding. Replaced the brioche slices with bread. Butter one side, cut diagonally in half and arrange in a 1.5 litre (2 ½ pint) baking dish. Pour over the custard and bake for 45-50 minutes until set.

Tiramisù Cheesecake:


Spray oil, for oiling
16 Savoiardi biscuits
4 tbsp cold espresso coffee
500g (1 lb) vegan cream Cheese
250 g ( oz) vegan mascarpone cheese
3 vegan eggs
125 g (4 oz) castor sugar
2 tbsp Marsala
25 g (1 oz) vegan plain dark chocolate


Lightly oil a 23 cm (9 inch) square cake tin with spray oil and line with nonstick baking paper, allowing the paper to overhang the edges. Arrange the Savoiardi biscuits, sugar-side up, in the base of the tin, trimming them to fit, if necessary. Brush the biscuits with coffee.

Put the cream cheese, mascarpone, eggs, sugar and Marsala in a clean a bowl. Using an electric mixer, beat together until smooth, then pour into the prepared tin and smooth the surface. Grate over the chocolate to cover the surface of the cake.

Bake in a preheated oven, 140°C (275°F), Gas mark 1, for 50 minutes-1 hour until firm. Leave to cool, then chill for 1 hour. Carefully remove the cheesecake from the tin and cut into slices.

Chocolate Eclairs

My first attempt at making chocolate Eclairs, was a bit tricky and godly and tiny than the normal ones in the shops..Patisserie cream is the traditional filling for éclairs, but if time is short you can fill them with whipped vegan cream.



150 ml/1/4 pint/2/3 cup water
60 g/2 oz/1/4 cup vegan butter, cut into
Small pieces
90 g/3 oz/3/4 cup strong plain (all-purpose) gluten-free
Flour, (optional) sieved (strained
2 vegan eggs


2 vegan eggs, lightly beaten
50 g/1 ¾ oz/4 tbsp castor sugar (superfine) sugar
2 tbsp cornflour (cornstarch)
300 ml/1/2 pint/ 1 ¼ cups vegan milk
¼ tsp vanilla flavouring (extract)


25 g/1 oz/2 tbsp vegan butter
1 tbsp vegan milk
1 tbsp cocoa powder
100 g/3 ½ oz/1/2 cup icing (confectioners) sugar
A little white vegan chocolate, melted (optional)


1.Lightly grease a baking tray. Place water in a saucepan, add the butter and heat gently until the butter melts. Bring to a boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leave the sides of the pan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon into a large piping bag fitted with a 1 cm/1/2 inch plain nozzle (tip).

2.Sprinkle the tray (sheet) with a little water. Pipe the éclairs 7.5 cm/3 inch long, spaced well apart. Bake in a preheated oven, 200°C/ 400°F/Gas Mark 6, for 30-35 minutes or until crisp and golden. Make a small slit in each one to let the steam escape; cool on a rack.

3.To make the patisserie cream, whisk the eggs and sugar until thick and creamy, then fold in the cornflour (cornstarch). Heat the milk until almost boiling and pour on to the eggs, whisking. Transfer to the pan and cook over a low heat, stirring until thick. Remove the pan from the heat and stir in the flavouring (extract). Cover with baking parchment and cool. To make the icing, melts the butter with the milk in a pan, remove from and stir in the cocoa powder and sugar. Split the éclairs lengthways

White Chocolate and Brownie Torte

This delicious desert is easy to make guaranteed to appeal to just about everyone. If you can’t buy good quality brownies, use a moist chocolate sponge or make your own. For extra decoration, put a few fresh summer berries such as strawberries or raspberries around the edge or on the centre of the torte.


300g/11oz white vegan chocolate
Broken into pieces

600ml/1 pint 2 ½ cups double (heavy) soy cream

250g/9oz rich chocolate brownies

(Unsweetened) cocoa powder, for dusting


1.Dampen the sides of a 20cm/8in springform tin (pan) and line with a strip of greaseproof (waxed) paper. Put the chocolate in a small pan. Add 150ml/ ¼ pint/2/3 cup of the cream and heat very gently until the chocolate has melted. Stir until smooth, then pour into a bowl and leave to cool.

2.Break the chocolate brownies into chunky pieces and sprinkle these over the base of the tin. Pack them down lightly to make a fairly dense base.

3.Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.

4.Transfer the torte to the refrigerator about 45 minutes before serving to soften slightly. Decorate with a light dusting of cocoa powder just before serving.

Chocolate & Orange Mousse Cake

With a dark chocolate sponge sandwiched together with light creamy orange mousse, this spectacular cake is irresistible and delicious


175 g/6 oz/3/4 cup vegan butter

175 g/6 oz/2/3 cup castor (superfine) sugar

4 vegan eggs, lightly beaten

200 g/7 oz/1 ¾ cups self-raising flour

1 tbsp cocoa powder

50 g/1 ¾ oz dark vegan orange-floured chocolate,


Orange Mousse:

200 ml/7fl oz/3/4 cup freshly squeezed orange juice

3 tbsp water

300 ml/1/2 pint/1 ¼ cups double vegan (heavy) cream

Peeled orange slices, to decorate

1.Grease a 20 cm/8 inch springform are tin (pan) and line the base. Beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition sieve (strain) together the cocoa and flour into the cake mixture. Fold in the chocolate.

2.Pour into the prepared tin (pan) and level the top. Bake in a preheated oven, 180°C/350°F/Gas mark4, for 40 minuets or until springy to the touch. Leave to cool for 5 minutes in the tin (pan), then turn out and leave to cool completely on a wire rack, cut the cold cake into 2 layers.

3.To make the orange mousse, beat the egg yolks and sugar until light, then whisk the orange juice.

4.Whip the the cream until holding its shape, reserve a little for decoration and fold the rest into the mousse.whisk the egg whites until standing in soft peaks, then fold in. Leave in cool place until starting to set, stirring occasionally.

5.Place half of the cake in the tin (pan). Pour in the mousse and press the second cake layer on top. Chill until set. Transfer to a dish, pipe cream rosettes on top and arrange slices in the centre.



6 vegan eggs

2/3 cups (159g) cornflour (cornstarch)

½ cup (75g) plain gluten-free (all-purpose) flour

1/3 cup (50g) gluten-free self-raising flour

3 cups (225g) shredded coconut

Chocolate Icing:

4 cups (649g) icing (Confectioner’s) sugar

½ cup (50g) cocoa powder

15g (1/2 ounce) vegan butter, melted

1 cup (250ml) vegan milk


1.Preheat oven to 180°C/350°F. Grease a 20cm x30cm

(8-inchx12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.

2.Beat the eggs in a large bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolves. Fold in triple sifted flours. Spread the mixture into the pan.

3.Bake cake about 35 minutes. Turn cake immediately onto a baking-paper-covered wire rack to cool.

4.Meanwhile, make chocolate icing.

5.Use serrated knife to trim edges from all sides of cake. Cut cake into 20 squares; dip each square in the icing, drain off excess. Toss squares; dip each square in coconut. Place lamingtons onto a wire to set.

Chocolate icing:

Sift icing and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water, stir until icing is of a coating consistency.

Lamingtons will keep in airtight container for up to three days.

Wild Berry pie

This pie is so delicious, my daughter was visiting with her friend a week ago in Surrey, when she got home she wouldn’t stop talking about this pie her friend gave her. She was able to remember all the ingredients.. but her friend’s recipe was all dairy, so with all the ingredients she mentioned I was able to put it together and this is what I came up with.


2 packet of waffles/ normal packets or gluten-free possible the squares

500ml/ 2 cups double soy cream
2 vegan eggs
2 packet vegan white button chocolate
500ml/2 cups raspberries


Use roughly 5 waffles by tearing or pinching apart in bite size and place in a ovenproof grease dish.
Then add some of the raspberries on top of the waffles with like a layers and do the same with the white chocolate. Then add another layer of of bite sizes of waffles on top with the remaining white chocolate and raspberries. Whisk eggs and double cream together together until nice and thick consistency then pour over your wild berry pie and put in the oven Gas mark 180°C fan 350°f Gas 4 for 25-30 until browned and little bit crispy. And serve with soy vanilla ice cream or ice cream of your choice.

Sweet-Potato Chocolate Brownies


175g (4 oz/generous ¾ cup) rice flour
75g (3 oz/3/4 cup) raw cacao powder
¼ tsp gluten free baking powder
175g (6 oz) sweet potato, cooked
And mashed to purée
250g (8 oz/scant ¾ cup) date syrup
175g (6oz/scant ¾ cup soy butter, melted
1 vegan egg
¼ tsp vanilla extract

Preheat the oven to 180°f/Gas mark 4
Sift the rice flour, cacao powder and baking powder into a bowl.

Place the sweet potato purée, date syrup, melted butter, egg and vanilla extract in another bowl and mix together well. Then stir in the dry ingredients.

Pour the brownie mixture into a rectangular cake tin lined with baking parchment and bake for 20-25 minutes. Until set on top but gooey in the middle.

Cool in the tin, then cut into 8 pieces.

Lemon Polenta Flan


250 ml/8 fl.oz/1 cup oats cream
500 ml/1pt/2 cups oats milk
150g/5oz/2/3 sugar
125ml/4 fl.oz/1/2 cup water
1 lemon
125g 4 ½ oz/3/4 cup polenta
1 tsp vanilla
4 vegan eggs

1.Preheat Heat the oven to 180°C/160°C fan/350°F/ Gas 4.
2.Mix the cream, milk, vanilla, and eggs together. Whisk to obtain a consistent cream.
3.Heat on a medium heat, stirring constantly with a whisk.After about 10 minutes, it should thicken. Turn off the heat and pour the mixture into a flan tin.
4.Cook for 25 minutes in the oven and cool in the refrigerator for 2 hours.
5.Serve cold or slightly warmed.

Meatball noodles with or without pineapple


450g/1 lb 3 cups minced non-meat beef balls

1 tsp fresh root ginger,finely grated

4 spring onions (scallions) finely chopped

50ml/1 ¾ fl oz ¼ cup shaoxing rice wine

1 tbsp linseed oil

3 vegan eggs

1 tbsp cornflour (cornstarch)

100 g/3 ½ oz /1 cup spinach

2 tbsp olive oil

30 g/1 oz/ ¼ cup cashews nuts

1 large red chilli, sliced

400 g/14 fl oz/ 2 cups canned pineapple chunks in juice

400 g/14 oz naked gluten-free udon noodles

Sesame seeds and coriander (cilantro) leaves, to serve


1.Put the beef in a large mixing bowl and beat in 60 ml of water. Add the ginger and spring onions mix well.

2.Whisk the rice wine with the linseed and eggs, then slowly incorporate it into the beef mixture.mix the cornflour with the spinach, then work it into the meatballs

3.Shape the mixture into meatballs, then cover and chill in the fridge for 30 minutes.

4.Heat the olive oil in a frying pan and sear the meatballs until browned all over.

5.Add the cashews nuts and chill and cook until the cashews are golden brown. Add the pineapple and it’s juice, then cover and simmer for 5 minutes.

6.Meanwhile, Cook the noodles according to the packet instructions. Toss the noodles with the meatballs and sauce and serve garnished with sesame seeds and coriander leaves.

I choose not to have any pineapples or cashews due to allergies.

Vegetable Dumplings

These dumplings doesn’t look great from this picture! Because I didn’t have the right

Steaming basket, I used a large colander and they all stuck together. Otherwise they taste great just don’t make the same mistakes by using a colander unless it’s just a few dumplings.. otherwise get yourself a steaming basket.


175g/ 6 oz 1 ¼ cups plain (all-purpose flour or gluten-free flour)

225g/8 oz/1 ½ cups firm tofu, finely diced

1 carrot, coarsely grated

½ red pepper, finely chopped

2 Savoy cabbage leaves, deveined and finely chopped

2 sprigs of spring onion, finely chopped

1 cup fresh root ginger, finely chopped

1 tbsp light soy sauce

1 tsp (superfine castor) sugar

1 tsp linseed oil

1 tsp cornflour (cornstarch)

1 vegan egg white beaten


1.Sift the flour into a bowl and stir in 160 ml of recently boiled water. Knead for 8 minutes of or until smooth, adding more flour if necessary rest for 30 minutes.

2.Meanwhile, Mix the tofu with the carrot, pepper, spring onions, ginger soy sauce, sugar, linseed oil, and cornflour. Season with 1 tsp of salt and freshly ground white pepper.

3.Divide the rested dough into small balls, then roll out into 8cm (3 inch circle on a floured surface.

4.Put a heaped teaspoon of the filling in the centre of each circle, then brush round the edge with the egg white. Gather up the edge and twist round to seal.

5.Space out the dumplings in a oiled steamer baskets and steam for 10 minutes, then serve immediately.

Rich Chocolate Brownies

These brownies are packed with both vegan milk and plain chocolate instead of adding sugar to the mixture. Serve them in small squares as they are very rich. When buying plain chocolate, bear in mind that the higher the percentage of cocoa solids, the higher the quality of the chocolate, and the less sugar it contains. The best vegan quality has 💯 percent cocoa solids.


300g/11oz each plain (semisweet) and milk vegan chocolate

175g/6oz/3/4cup unsalted (Sweet) vegan butter

75g/3oz/2/3 cup

Self-raising gluten-free flour

3 Vegan eggs


1.Preheat the oven to 180°C/350°F/Gas 4.Line the base and sides of a 20cm/8in square cake tin (pan) with baking parchment.

2.Break the plain chocolate and 90g/3 ½ oz of the milk chocolate into pieces and put in a heatproof bowl with the butter. Melt over a pan of barley simmering water, stirring frequently.

3.Chop the remaining milk chocolate into chunky pieces. Stir the flour and eggs into the melted chocolate until evenly combined. Stir in half the chopped milk chocolate and turn the mixture into corners. Sprinkle with the remaining chopped chocolate.

4.Bake the brownies for 30-35 minutes, until risen and just firm to the touch. Leave to cool in the tin, then cut the mixture into squares. Store the brownies in an airtight container.

Quick and Easy Teabread

This succulent, fruity teabread can be served just as it’s, or spread with a little butter.The loaf can be stored, tightly wrapped in foil or in an airtight container, up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches, picnics, or simply served with a cup of tea for afternoon tea.


350g/12oz/2 cups luxury mixed dried fruit

75g/3oz/scant ¼ cup demerara sugar, (raw) sugar,plus 15ml/1 tsp

1vegan egg

175g/6oz/1 ½ cups

(Self-raising) or (gluten-free) flour


1.Put the fruit in a bowl. Add 150ml/1/4 pint/2/3 cup boiling water and leave to stand for 30 minuets.

2.Preheat the oven to 180°C/350°F/Gas 4.Grease and Line the base and long sides of a 450g/1lb loaf tin (pan).

3.Beat the main quantity of sugar and egg into the fruit. Sift the flour into the bowl and stir until combined. Turn into the prepared tin and level the surface. Sprinkle with the remaining sugar.

4.Bake the teabread for about 50 minutes, until risen and firm to the touch. When the bread is cooked, a skewer inserted into the centre will come out without any sticky mixture on it. Leave the loaf in the tin for 10 minuets before turning out on to a wire rack to cool.

Ricotta and Spanish cake


599 g /1lb 2 oz/4 ½ cups spinach washed

1 clove garlic crushed

40 g/ 1 ½ oz/1/2 stick vegan butter

300 g/10 ½ oz/ 2 cups plain (all-purpose) gluten free flour (optional)

5 vegan eggs

200 g/7 oz/1 ½ cups vegan ricotta

150 g /3 oz /1 ½ cups vegan Parmesan

Nutmeg grated to taste


1.Wilt the spinach with the garlic in the butter. Season and cook until all the water has evaporated from the pan. Chop and set aside.

2.Place the flour, 3 eggs and a pinch of salt in the mixing bowl of a food processor and mix until they just come together to form a ball.

3.Remove from the bowl and work with your hands for 1 minuets to make a smooth elastic dough. Wrap in clingfilm and leave in the refrigerator for 1 hour.

4.Roll out the pastry onto a floured surface, turning a quarter turn regularly to ensure you make a rectangular around 2 inch thick.

5.Mix the Ricotta with the Parmesan, a pinch of salt and pepper and a little grated nutmeg, then whisk in 2 beaten eggs, followed by the spinach.

6.Spoon the mixture down one side of the pastry, then roll up to make a cylinder shape.

7.Wrap the entire mixture cake in foil very tightly and securely and steam for about 45 minutes or until cooked. Allow to rest for 10 minutes before serving.

Rice-crusted vegetable pie


Olive oil, for oiling

150 g/5 ½ oz long grain rice

450 ml/15 fl oz vegetable stock

2 tbsp sesame seeds, roasted (optional)

1 vegan egg beaten

1 red onion, cut into wedges

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

1 courgette sliced

1 sweet potatoes chopped

1 tbsp olive oil

2 tsp cumin seeds

15 g ½ oz fresh basil leaves shredded

2 tbsp freshly grated vegan Parmesan style cheese


1.Preheat the oven to 180°/C/350°F/Gas Mark 4. Lightly oil a 23-cm/9-inch pie dish.

2. Cook the rice according to the packet instructions using the stock water.

3.Transfer the cooked rice to a bowl and mix with the sesame if using and egg.

4.Press the mixture over the base and side of the prepared dish with the back of a spoon. Bake in the Preheated oven for 15 minutes.

5.Meanwhile, toss the onion, red pepper, yellow pepper, courgette and sweet potato in a roasting tin with oil and cumin seeds. Roast in the oven for 30 minutes.

6.Remove the vegetables from the oven and stir through the shredded basil leaves. Spoon into the rice case and return to the oven stir for 15 minutes.

7.Sprinkle over grated cheese and cook for a further 10 minutes. Serve hot.

Polenta Chocolate Cookies


1 vegan egg

3 tsp vegan butter

2 tbsp instant polenta

2 tbsp plain (all-purpose) gluten free (optional)

½ tsp baking powder gluten free (optional)

2 tbsp vegan chocolate chips


1.preheat the oven to 180°/C/160°C fan/350°F Gas mark 4.

2.In a bowl, whisk the eggs with sugar then add the butter and mix well.

3.Add the polenta (without cooking it before) flour and baking powder.

4.Once the mixture is smooth, take a tablespoon of dough. Quickly forming a ball with your fingers and place on baking sheet. Flatten with a spoon to form the cookie.

5.Space the cookies well on the sheet. Cook for 15 minutes, then add the chocolate chips ( they should stick to the cookies but not melt).

6.Remove from the oven and transfer to a wire rack to cool.

Maple Tofu with Egg-Fried Rice


1 vegan egg

2 tsp linseed oil

3 tbsp olive oil

200 g/7oz long grain rice, cooked

½ tbsp turmeric

100 g/3 ½ oz frozen peas, thawed

100 g 3 ½ oz beansprouts

50 g/1 ¾ oz tofu, drained and dried on kitchen towel

Cut into chunks

3 garlic cloves, crushed

3 tbsp soy sauce

2 tbsp maple syrup

1 tbsp rice vinegar

3 pak Choi, quartered lengthways

2 tbsp sesame seeds toasted

50 g/1 ¾ oz cashew nuts (optional


1.Beat together the egg and linseed oil and set aside. Heat 2 tablespoons of the olive oil in a wok or large frying pan, add the rice and turmeric and stir-fry for 3-4 minutes.

2.Add the peas, spring onions, beansprouts and ( cashew nut) I used chickpeas instead of cashew nuts and stir fry for 3 minutes.

3.Push the rice to one side of the wok, pour in the egg mixture and leave to set for a few seconds, then move it around with chopsticks to break it up. Stir into the rice, then remove the heat and cover while you cook the tofu.

4.Heat the remaining linseed oil in a frying pan, add the tofu and cook for 4-5 minutes, turning frequently, until light brown all over.

5.Mix the garlic, soy sauce, maple syrup and vinegar together, add to the tofu and cook, stirring occasionally, for 2-3 minutes until the sauce thickens. Meanwhile, steam the pak Choi.

6.Divide the rice between four warmed bowls, top with pak Choi and maple tofu, sprinkle with sesame seeds (optional) Serve.

Devil’s Food Cake

This is an American Classic, consisting of a rich melt-in-the-mouth chocolate cake that has a citrus-flavoured frosting.


100 g/3 ½ oz dark vegan chocolate

250 g/9 oz 2 ¼ cups self-tasing flour

1 tsp bicarbonate of soda (baking soda)

225 g/8 oz/1 vegan cup butter

400 g/14 oz/2 2/3 cups dark

Muscovado sugar

1 tsp vanilla flavouring (extract)

3 vegan eggs

125 ml/4 fl oz1/2 cup vegan buttermilk

225ml/8 fl oz/2 cups boiling water


300 g/10 ½ oz/1 1/3 oz cups castor

(Superfine) sugar

2 vegan eggs whites

1 tbsp lemon juice

3 tbsp orange juice

Candied peel to decorate


1.Lightly grease two 20 cm/8 inch shallow round cake tins (pans) and line the bases. Melt the chocolate in a pan. Sieve (strain) the flour and bicarbonate of soda (baking soda) together.

2.Beat the butter and sugar in a bowl until pale and fluffy. Beat in the vanilla flavouring (extract) and the eggs, one at a time and beating well after each addition. Add a little flour if the mixture begins to curdle.

3.Fold the melted chocolate into the mixture until well blended. Gradually fold in the remaining flour, then stir in the buttermilk and boiling water.

4.Divide the mixture between the tins (pans) and level the tops. Bake in a preheated oven, 190°C/375°F/Gas mark 5, for 30 minuets until springy to the tough.

Leave to cool in the tin (pan) for 5 minutes, then transfer to a wire rack to cool completely.

5.Place the frosting ingredients in a large bowl set over a pan of gently simmering water. Whisk, preferably with an electric beater, until thickened and forming salt peaks. Remove from the heat and whisk until the mixture is cool.

6.Sandwich the cakes together with a little of the frosting, then spread the remainder over the sides one the top of the cake, swirling it as you do so. Decorate with the candied peel.

Mississippi Mud Pie

An all-time favourite with chocoholics- the “mud” refers to the gooey, rich chocolate

layer of the cake.


225 g/8 oz/ 2 cups plain (all-purpose flour flour)

25 g/1 oz/1/4 cup cocoa power

150 g/5 ½ oz/2/3 cup vegan butter

25 g/1 oz/5 tsp castor superfine) sugar

About 2 tbsp cold water


175 g/6 oz/3/4 cup vegan butter

350 g/1/2 oz dark muscovado sugar

4 vegan eggs, lightly beaten

4 tbsp cocoa powder, sieved strained)

150 g/5 ½ oz dark vegan chocolate

300ml/1/2 pt single soy (light cream

1 tsp chocolate flavouring (extract)


425 ml/3/4 pint1 ¾ cups vegan double (heavy) cream, whipped

Thick vegan bar of chocolate


1.To make the pastry (pie dough), sieve (strain) the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar enough cold water to mix to a soft dough. Chill for 15 minutes.

2.Roll out the dough on a lightly floured surface and use to line a deep 23 cm/9 inch loose-bottomed flan tin (pan) or ceramic flan dish. Line with foil or baking parchment and baking beans. Baking blind in a preheated oven, 190°C/375°F/Gas Mark 5, for 15 minutes. Remove the beans and foil or paper and cook for a further 10 minutes until crisp.

3. To make the filling, Beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa powder. Melt the chocolate and beat it into the mixture with the single (light) cream and the chocolate flavouring (extract).

4.Pour the mixture into the cooked pastry case and bake at 170°C/325°F/Gas Mark 3 for 45 minutes or until the filling is set.

5.Leave to cool completely, then transfer the pie to a serving plate, if preferred. Covered with the whipped cream and leave to chill.

6.To make small chocolate curls, use a potato peeler to remove curls from the bar of chocolate.

Decorate the pie and leave to chill.

Chocolate non-Dairy Wraps

Light chocolate sponge wrapped around a non-dairy cream filling.

These individual cakes can be served for desert, if liked.


2 vegan eggs

50 g/1 ¾ oz/4tbsp castor (superfine)


50 g/1 ¾ oz/1/3 cup plain (all-purpose) flour

1 ½ tbsp cocoa powder

4 tbsp apricot jam

150 ml/1/4 pint/2/3 cup vegan double (heavy) whipped icing (Confectioner’s) sugar to dust (optional)


1.Line 2 baking trays (cookie sheets) with pieces of baking parchment. Whisk the eggs and sugar is very light and fluffy and the whisk leaves a trail when lifted.

2.Sift together together the flour and cocoa powder. Using a metal spoon or a spatula, gently fold it into the eggs and sugar in a figure of eight movement.

3.Drop rounded tablespoons of the mixture on to the lined baking trays (cookie sheets) and spread them into oval shapes. Make sure they are well speared as they will spread during cooking.

4.Bake in a preheated oven.220°C/425°F/Gas Mark 7, for about 6-8 minutes or until springy to the touch. Leave to cool on the baking tray (cookie sheet).

5.When cold, slide the cakes on to a damp tea towel and allow to stand until cold. Carefully remove them from the dampened paper. Spread the flat side of the cakes with jam, then spoon or pipe the whipped cream down the centre of each one.

6.Fold the cakes in half and place them on a serving plate. Sprinkle them with a little icing (Confectioner’s) sugar and serve.

Raspberry Almond


125g (4 ounces) vegan butter, softened

¾ cup (165g) castor (superfine) sugar

3 vegan eggs

½ cup (75g) plain (all-purpose) (gluten-free) optional

¼ cup (35g) self-raising gluten free flour) optional

½ cup cup (60g) ground almonds (optional)

1/3 cup(80g) sour vegan cream

150g (4 ½ ounces) fresh raspberries


2 ½ cups (400g) icing (confectioners’s) sugar

2 tablespoons lemon juice

1 ½ tablespoons boiling water, approximately


1.Preheat oven to 180°c/350°F. Grease a 20 cm x 30cm (8-inch x 12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.

2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg power little at a time. Stir in sifted flours, ground almonds, sour cream and raspberries. Spread mixture into pan.

3.Bake cake about 40 minutes. Stand in pan 10 minuets; transfer to a wire rack to cool. Using a serrated knife, trim and discard edges of cooled cake.

Cut cake into 32 squares.

4. Making icing

5.Place cake squares on wire rack over a baking-lined tray; spread or drizzle icing over squares. Until set.

Cranberry Cookies


225g vegan butter, softened

200g castor sugar

100g dark brown sugar

1 tsb vegan egg

1 tsp orange zest

2 tbsp orange juice

300g plain gluten free flour (optional)

½ teaspoon bicarbonate of soda

½ teaspoon salt

225g chopped cranberries

60g chopped walnuts (optional)


½ teaspoon orange zest

3 tablespoons orange juice

200g icing sugar


1.Preheat the oven to 190°C/Gas mark 4.

2.In a large bowl, cream together the butter, castor sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, bicarbonate and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased baking trays. Cookies should be spaced at least 5cm apart.

3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

4. For the icing: in a small bowl, mix together ½ teaspoon orange zest, 3 tablespoons orange juice and icing sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.