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Vegan Lemon Blueberry Cheesecake

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Vegan lemon blueberry cheesecake – this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! The perfect dessert for Summer! Post sponsored by Tala.

Vegan lemon blueberry cheesecake on a metal plate with blueberries.

Tala recently challenged me to make a Summer baking recipe using their fantastic bakeware. I was keen on the idea of making a cheesecake because I realised that I hadn’t yet posted a vegan cheesecake recipe!

This vegan lemon and blueberry cheesecake is the perfect dessert for Summer, it is creamy, tangy and fruity and tastes just like a non-vegan cheesecake!

A slice of vegan lemon blueberry cheesecake on a glass plate with a forkful removed.

The filling is made using silken tofu (hear me out!), cashews and coconut cream, with a little flour and cornflour to thicken in place of the eggs and plenty of lemon juice and zest to add that cheesecakey tang.

You can’t taste the tofu at all, it just helps to provide a silky smooth texture and is low fat and high protein as a bonus! You need to get firm silken tofu which is the shelf stable kind, not the kind you would find in the fridge section. Most supermarkets have it, or you can easily find it online.

The cashews and coconut cream provide richness and make for that perfectly creamy, dense texture that is classic of a baked, rather than set, cheesecake.

Obviously the most important part of a cheesecake is the base (no crustless cheesecakes here please!), a biscuit base is of course the best kind, so that is what I have gone for here. I used supermarket own brand digestive biscuits which appear to be vegan friendly (McVities are not) to keep things traditional, but you could also use gingersnaps, Biscoff, Oreos or another vegan friendly variety.

The cheesecake is topped off with an easy blueberry compote which works wonderfully with the lemon flavour of the cheesecake and provides contrast to the dense, creamy texture. It also makes it look very pretty!

close up of the side of vegan lemon cheesecake topped with blueberry compote

How To Make Vegan Lemon Blueberry Cheesecake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

You need to start the day before you want to serve the cheesecake as it is best if it is refrigerated overnight.

Start by crushing your choice of biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin.

Tip the crushed biscuits into a mixing bowl – this Indigo and Ivory Corn Design 30cm one by Tala is beautiful, sturdy and my new favourite mixing bowl!

Pouring crushed biscuits into a blue Tala mixing bowl.

Add in melted vegan block butter (not the spreadable kind in a tub) and stir until it resembles wet sand. Tip this mixture into a good, non-stick 20cm/8 inch round springform cake tin like this performance one from Tala, spread it out evenly and pack down firmly with the base of a glass.

Pouring melted butter into a blue Tala mixing bowl

Bake the base in a preheated oven for 10 minutes then set aside to cool.

The prepared cheesecake base

To make the filling, soak some raw cashew nuts in boiling water for half an hour, drain well then add to a blender along with silken tofu (no need to press it but do drain off any excess liquid first), coconut cream, lemon zest and juice, sugar, cornflour, flour, vanilla extract and salt.

This Indigo and Ivory Cook’s Dry Measure by Tala is perfect for accurately measuring out dry ingredients like sugar and flour, and it is a very attractive piece of equipment too!

Tala cooks dry measure

Blend until the mixture is totally smooth, you don’t want any pieces of cashew left. Let it settle for 5 minutes to allow some of the air bubbles to pop.

Meanwhile, wrap the bottom of the springform tin in a double layer of tin foil; the tin is going to be sitting in water so make sure that the top of the tin foil is high enough that no water is going to come over the top. Put the kettle on.

Pour the cheesecake mixture over the baked base then bash the tin on the worktop a couple of times to burst any remaining air bubbles.

Pouring the cheesecake mixture into a Tala springform cake tin.

Place the tin in a roasting tray and place it in the oven. (I find it easier to add the water once the tray is in the oven so you don’t tip any over the top of the foil carrying it to the oven).

Pour boiling water into the roasting tin so that it comes about halfway up the sides of the tin. Be very careful that none goes over the top of the tinfoil.

Bake the cheesecake for 1 hour. When it is ready it should be set but still jiggle if you tap it. Switch the oven off but leave the cheesecake in there (it’s fine to leave it in the water bath) and leave it to cool down slowly for an hour or so then allow it to cool completely at room temperature before you cover it and place in the fridge overnight.

Tala kitchen timer

(I am terrible at keeping track of how long things have been in the oven for, so this lovely Tala kitchen timer from their Indigo and Ivory range is proving to be very useful for me!).

While the cheesecake is baking make the blueberry sauce, simmer fresh blueberries, sugar and lemon juice until the berries have softened then add a little cornflour mixed with cold water and simmer for another couple of minutes until it has thickened. Leave to cool then refrigerate.

Pouring sugar into a pan of blueberries

vegan baked cheesecake on a metal platter on a grey background with blueberries, blueberry compote and forks.

How To Prevent Cheesecake From Cracking:

Cracking is a very common problem when it comes to baked cheesecakes and while it doesn’t affect the taste at all it can be very annoying. Here are all my tips to try to prevent your cheesecake from cracking:

  1. Get all of the air bubbles out of the batter – air bubbles in the cheesecake mixture can rise to the surface and cause cracks. Give the mixture a bit of time to settle after blending and then once you have poured it into the tin, give the tin a good bash on the worktop a couple of times to burst any remaining bubbles.
  2. Use a good non-stick springform tin like this 20cm one from Tala, if the cheesecake sticks to the sides of the tin, cracks can form as it cools and shrinks.
  3. Bake the cheesecake in a water bath – a water bath provides an even temperature and makes the oven humid which helps to prevent cracks. (See recipe instructions for how to make a water bath).
  4. Don’t over-bake the cheesecake – overbaking can cause the cheesecake to dry out which is a major source of cracks. The cheesecake is ready when it is set, but still jiggly if you tap it.
  5. Don’t open the oven door  – avoid opening the oven door until the cheesecake is almost done as drafts and drops in temperature can cause cracks.
  6. Leave the cheesecake to cool in the oven – cooling down too quickly can cause cracking so once the cheesecake is done, switch the oven off and leave it in there for an hour or so to cool down slowly. Then allow it to cool completely at room temperature before refrigerating.

How To Fix A Cracked Cheesecake:

Even if you follow all of the steps above, sometimes your cheesecake may crack anyway but don’t be disheartened, all is not lost!

The easiest way to fix a cracked cheesecake is to simply top it with something – like the blueberry sauce on this vegan lemon and blueberry one, that way you won’t be able to see the cracks. Fruit compote, chocolate ganache or sliced fresh fruit all work well.

Otherwise, once your cheesecake has chilled in the fridge overnight (or for at least four hours), you can dip a palette knife in boiling water, dry it with a tea towel and gently smooth over the cracks. Dip and dry the knife as needed. You wont get a perfectly smooth top, but it definitely helps!

A slice of baked vegan lemon cheesecake topped with blueberry compote on a glass plate.

More Vegan Berry Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan lemon blueberry cheesecake on a metal plate with blueberries.
5 from 1 vote
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Vegan Lemon Blueberry Cheesecake

Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! The perfect dessert for Summer!

Course Dessert
Cuisine American, vegan
Keyword cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time: 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

Base:

  • 250 g (9oz) vegan friendly digestive biscuits (or another variety of biscuit/cookie) crushed
  • 100 g (3.5 oz) vegan block butter (not the spreadable kind in a tub) melted

Filling:

  • 80 g (1/2 cup) raw cashews soaked in boiling water for 30 mins then drained
  • 450 g (16 oz) firm silken tofu* excess water drained off
  • 280 ml (1 cup + 3 Tbsp) coconut cream**
  • finely grated zest of 2 lemons
  • 120 ml (1/2 cup) freshly squeezed lemon juice (from 3-4 lemons)
  • 200 g (1 cup) caster sugar
  • 30 g (1/4 cup) plain (all-purpose) flour
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt

Blueberry Compote:

  • 250 g (9oz) fresh blueberries
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp water divided
  • 50 g (1/4 cup) caster sugar
  • 2 tsp cornflour (cornstarch)

Instructions

  1. You need to start the day before you want to serve the cheesecake as it is best if it is refrigerated overnight. Preheat the oven to 180°C/350°F/gas mark 4.

  2. Place the crushed biscuits in a bowl and mix in the melted vegan butter. It should resemble wet sand. Tip this mixture into a good, non-stick 20cm/8 inch round springform cake tin, spread it out evenly and pack down firmly with the base of a glass.

  3. Bake the base in the preheated oven for 10 minutes then remove and set aside to cool.

  4. To make the filling, place the soaked and drained cashews in a blender along with the silken tofu, coconut cream, lemon zest and juice, sugar, flour, cornflour, vanilla extract and salt and blend until the mixture is perfectly smooth. Let it settle for 5 minutes to allow some of the air bubbles to pop.

  5. Meanwhile, wrap the bottom of the springform tin in a double layer of tin foil; the tin is going to be sitting in water so make sure that the top of the tin foil is high enough that no water is going to come over the top. Put the kettle on.

  6. Pour the cheesecake mixture over the baked base then bash the tin on the worktop a couple of times to burst any remaining air bubbles. Place the tin in a roasting tray and place it in the oven.

  7. Pour boiling water into the roasting tin so that it comes about halfway up the sides of the tin. Be very careful that none goes over the top of the tinfoil.

  8. Bake the cheesecake for 1 hour. When it is ready it should be set but still jiggle in the middle if you tap it. Switch the oven off but leave the cheesecake in there (it's fine to leave it in the water bath) and leave it to cool down slowly for an hour or so, then allow it to cool completely at room temperature before you cover it and place in the fridge overnight.

  9. While the cheesecake is baking make the blueberry sauce, place the blueberries, lemon juice, sugar and 1 Tbsp of the water in a pan. Simmer for about 5 minutes until the berries have softened then mix the cornflour with the remaining Tbsp water, add it to the pan and cook while stirring for another minute or so until it has thickened.

  10. Remove from the heat, allow to cool then refrigerate overnight.

  11. Once the cheesecake is chilled, run a knife around the edge to make sure it isn't sticking to the tin then undo the clip and remove the rim of the tin. Pour the chilled blueberry compote over the top and serve.

Recipe Notes

* Silken tofu is the kind that comes in a shelf stable tetra pack, NOT the kind of tofu you would find in the fridge section of the supermarket. Make sure you get one that is labelled 'firm' rather than 'soft'.

You can also swap the tofu for vegan cream cheese if you prefer.

** I used coconut cream that comes in a carton. If you aren't able to get hold of coconut cream then you can use a tin of full fat coconut milk - don't shake or stir it; use all of the solid white part then top up to the 280ml line with the leftover liquid.

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them

close up of vegan lemon blueberry cheesecake

This post is sponsored by Tala, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Blueberry Frangipane Tarts (Vegan)

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Vegan blueberry frangipane tarts – these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Vegan blueberry frangipane tarts on a dark baking tray.

These individual vegan blueberry frangipane tarts are like a blueberry version of a bakewell tart. They consist of crisp shortcrust pastry filled with almond frangipane, blueberry jam, fresh blueberries and flaked almonds.

They make a great dessert, particularly if you serve them with ice cream or custard, are lovely as part of an afternoon tea, or they are perfect just eaten as a snack with a cup of tea or coffee.

blueberry frangipane tarts on a metal background with a forkful removed.

Vegan Frangipane:

The recipe for this perfect vegan frangipane is adapted from one by the very talented Lazy Cat Kitchen.

The eggs are replaced with the magic ingredient that is aquafaba (the liquid drained from a tin of chickpeas) which works perfectly to create a frangipane that is textured somewhere between a cake and a baked custard.

I use melted vegan block butter in place of the usual dairy butter; during testing I tried using both melted and creamed vegan butter and the melted version had a far superior, less greasy texture, so definitely go with melted.

You can also use melted coconut oil in place of the butter, though butter gives a better, more traditional flavour. I use Naturli vegan block for all of my baking, but Stork block or Vitalite block will also work.

Frangipane doesn’t usually contain a raising agent, but I added a teeny bit of baking powder to replace the lift that would usually be provided by the eggs.

Blueberry bakewell tarts in a line on a metal background with blueberries and flaked almonds.

How To Make Vegan Blueberry Frangipane Tarts:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the pastry, place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in a little cold vodka (or water), until the pastry comes together into a ball.

Shape the pastry into a disc, wrap it, and place it in the fridge for half an hour to chill.

step 1 - making the pastry

Divide the chilled pastry into 6 even pieces (I slice it into triangles with a bench scraper) and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in loose bottomed tart tin.

Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

step 2 - lining the tart tins

Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

step 3 - blind baking the tarts

To make the frangipane, whisk together melted vegan butter and sugar then whisk in flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

step 4 - making the frangipane.

Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don’t fill them more than 3/4 full.

Scatter some fresh blueberries over each one, making sure that they aren’t too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

step 5 - baking the tarts.

Close up of a blueberry frangipane tart sliced in half.

Variations:

These vegan blueberry frangipane tarts will work with pretty much any kind of fruit you like, just vary the jam to suit you and top with cherries, strawberries, blackberries, currants, sliced apple, pear or apricots.

You can also bake it as one large (approx 25cm) tart instead of mini ones, in which case it will take around 45 minutes to bake.

Tips For Making The Best Vegan Blueberry Frangipane Tarts:

Blueberry jam: You can use either home-made or shop bought blueberry jam. I made my own using this lovely recipe from Camilla at Fab Food 4 All.

Crisp pastry: For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shells prior to blind baking them helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

Aquafaba: To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.

Butter: You MUST use the solid block kind of vegan butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. Some examples of brands are: Naturli vegan block (my favourite), Stork block, Vitalite block, Tomor block, Earth Balance buttery sticks.

How long will they keep?: The tarts will keep for about three days in an airtight container at room temperature. If it is very warm out they may be best stored in the refrigerator.

Blueberry frangipane tarts on a metal background and a wire rack with a pot of blueberry jam.

More Vegan Tarts And Pies:

 

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan blueberry frangipane tarts on a dark baking tray.
5 from 2 votes
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Vegan Blueberry Frangipane Tarts

Vegan blueberry frangipane tarts - these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Course Dessert
Cuisine British, vegan
Keyword tarts
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 +2/3 cup) plain (all-purpose) flour
  • 50 g (1/2 cup) ground almonds
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz / 1/2 cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (or water)

Frangipane:

  • 70 g (2.5 oz / scant 1/3 cup) melted vegan block butter (I use Naturli Vegan Block)
  • 110 g (1/2 cup + 1 Tbsp) caster sugar
  • 35 g (1/3 cup + 2 tsp) plain (all-purpose) flour
  • 5 g (1/2 Tbsp) cornflour (cornstarch)
  • 80 ml (1/3 cup) aquafaba
  • 175 g (1 + 3/4 cups) ground almonds
  • 1/2 tsp baking powder
  • 3/4 tsp almond extract
  • 3/4 tsp vanilla extract

To Finish:

  • about 8 heaped tsp blueberry jam
  • about 110 g (4oz / 3/4 cup) fresh blueberries
  • large handful flaked almonds

Instructions

  1. To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.

  3. Shape the pastry into a disc, wrap in clingflim (or an environmentally friendly alternative) and place in the fridge for half an hour.

  4. Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.

  5. Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

  6. Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

  7. Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

  8. Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

  9. Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

  10. To make the frangipane, whisk together the melted vegan butter and the sugar then whisk in the flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

  11. Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don't fill them more than 3/4 full.

  12. Scatter some fresh blueberries over each one, making sure that they aren't too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

  13. Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

  14. Leave to cool in the tins for 20 minutes before turning out. Store any leftovers in an airtight container for up to 3 days.

Recipe Notes

You will need 8 approx 8-9cm/3.25-3.5in tart tins.

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Vegan blueberry tarts arranged on a metal background with fresh blueberries and flaked almonds.

Vegan Victoria Sponge Cake

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Vegan Victoria sponge cake – this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

Vegan Victoria sponge cake filled with jam and buttercream on a glass cake stand on a grey background with cherries and redcurrants.

I’m on a bit of a mission to perfect vegan versions of all of the classic bakes. For the most part, the majority of recipes are not too hard to veganise well; though if anyone has a recipe for vegan choux pastry that actually works do let me know!

Victoria sponge cake has to be the ultimate classic cake recipe, and fortunately it works very well as a vegan version. The cake is light, soft and moist, with just the right amount of fluffy vanilla buttercream and strawberry jam.

This is a perfect cake for all occasions, whether you make it as a birthday cake, or just for a simple afternoon tea. It is the kind of cake that is good for both children and adults so it is bound to be a crowd-pleaser.

A slice of vegan Victoria sponge cake on a grey patterned plate with a fork sticking in it.

What Is Victoria Sponge Cake?:

Victoria sponge cake, also known as Victoria sandwich, is the quintessential British cake. It is named after queen Victoria, who reportedly liked a slice with her afternoon tea.

It is comprised of two layers of buttery vanilla cake filled with jam and cream or buttercream. It is often baked as a birthday cake, for afternoon tea, or just because it’s Tuesday.

A slice of cake on a grey patterned plate with a cake fork and redcurrants on a grey background.

The Best Ingredients:

Butter: It is very important that you use a vegan block butter/margarine for both the cake and the buttercream – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

As this is a fairly simple cake, a lot of the flavour comes from the butter, so it is best to also use one that tastes good. I absolutely love Naturli Vegan Block and almost always use it for baking.

It is currently unfortunately only available in Sainsbury’s but if you are able to get hold of it that is 100% the brand I would recommend (not sponsored, I just think it’s great).

Otherwise, Stork block or Vitalite block both work well; and in the US Earth Balance buttery sticks would be the right kind of product to use.

Yogurt: Non-dairy yogurt replaces the eggs and helps to keep the cake soft and moist. I use Alpro vanilla soy but a plain variety will also work, as will coconut yogurt; though I would stick to a thinner type rather than a really thick, set style of yogurt.

Jam: Victoria sponge cake is traditionally filled with jam (purists would say it should contain ONLY jam, no buttercream, and no vanilla extract either!); either strawberry or raspberry is best (and traditional), but you can use any variety you prefer.

Close up of the side of vegan victoria sponge cake filled with jam and blobs of buttercream on a glass cake stand.

How To Make Vegan Victoria Sponge Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by greasing two 19-20cm/7.5-8inch round cake tins and lining the bases with baking parchment. My tins are 19 cm so if you use 20cm ones the cakes will be very slightly thinner than pictured.

Cream together the softened vegan butter and sugar with an electric mixer for a good few minutes until very light and fluffy. You want to try and get lots of air incorporated for a fluffy cake.

Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough and you don’t want to knock out too much of the air you’ve just beaten in.

step 1 - making the batter.

Divide the batter between the tins and bake for about 25-35 minutes until the cakes are springy to the touch and a skewer inserted into the centre comes out clean.

Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

step 2 - baking the cakes

Once the cakes have cooled, make the buttercream. Place the softened vegan butter, sifted icing sugar and vanilla extract in a bowl and whisk with an electric mixer for at least a couple of minutes until smooth and fluffy. If the buttercream is too stiff you can whisk in a little bit of milk until it forms the right consistency, no more than a teaspoon at a time.

step 3 - making the buttercream

Place one of the cake layers on a serving plate and spread over a generous quantity of jam.

Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, you can spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).

Place the second cake layer on top. Sprinkle with a little caster sugar or dust with icing sugar and serve.

A slice of cake on a grey patterned plate with redcurrants and the whole cake in the background.

Tips:

  • Make sure that all of your ingredients are at room temperature before you start – if the yogurt and milk are too cold it can cause the butter to harden and the batter to curdle.
  • Strawberry jam is the most traditional, but you can use any kind you like. It would also be great filled with lemon curd.
  • I like to sprinkle the top with caster sugar, but you could dust it with sifted icing sugar instead.
  • If you don’t have self-raising flour, you can swap it for regular plain flour and add an extra 3 1/2 tsp baking powder instead.
  • This vegan Victoria sponge cake is lovely served with fresh fruit, especially strawberries or red berries.
  • It will keep for up to four days in an airtight container.
  • Best enjoyed with a cup of tea.

A slice of vegan Victoria sandwich on a grey patterned plate with a forkful removed.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan Victoria sponge cake filled with jam and buttercream on a glass cake stand on a grey background with cherries and redcurrants.
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Vegan Victoria Sponge Cake

Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

Course Dessert
Cuisine British, vegan
Keyword cake
Prep Time 20 minutes
Cook Time 35 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Cake:

  • 175 g (2/3 cup + 1 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 265 g (1 1/3 cups) caster (superfine) sugar
  • 175 g (2/3 cup + 1 Tbsp) non-dairy yogurt (I used vanilla soy)
  • 175 ml (2/3 cup + 1 Tbsp) unsweetened non-dairy milk (I use soy)
  • 2 1/2 tsp vanilla extract
  • 350 g (3 cups minus 2 Tbsp) self-raising flour
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda (baking soda)

Buttercream:

  • 125 g (1/2 cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 220 g (2 cups) icing (powdered) sugar sifted
  • 1 tsp vanilla extract
  • strawberry or raspberry jam
  • caster sugar for sprinkling

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19-20cm/7.5-8inch round cake tins and line with baking parchment.

  2. Cream together the butter and sugar with an electric mixer for a good few minutes until very light and fluffy.

  3. Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough.

  4. Divide the batter between the tins and bake for about 25-35 minutes until springy and a skewer inserted into the centre comes out clean.

  5. Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

  6. Once the cakes have cooled, make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl and whisk with an electric mixer for a couple of minutes until smooth and fluffy.

  7. Place one of the cake layers on a serving plate and spread over a generous quantity of jam.

  8. Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).

  9. Place the second cake layer on top. Sprinkle with a little caster sugar and serve. Store any leftovers in an airtight container for up to four days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them

Recipe adapted from Vegan Life.

Vegan victoria sponge cake on a glass cake stand with fruit and crockery in the background.

Vegan Hokkaido Milk Bread

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Vegan Hokkaido milk bread – a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.

Loaf of vegan Hokkaido milk bread with the end torn off

I have been wanting to veganise my Hokkaido milk bread recipe for a while now, but it’s taken me a couple of tries to get it right. Happily, I’ve finally managed to create an eggless and dairy free version that is just as soft, fluffy and delicious as the original!

This vegan Hokkaido milk bread is dangerously good, it takes some serious willpower not to just eat the whole loaf in a day… It is seriously the softest, most flavourful bread you will ever eat!

A chunk of torn vegan milk bread on a grey background

What Is Hokkaido Milk Bread?:

Hokkaido milk bread is like an Asian version of brioche, but it is even softer and uses a lot less butter! It has a cloud-like, tender crumb which can be pulled apart into flaky layers. It is amazing with jam for breakfast or snacking!

It can also be sliced to make sandwiches or toast, and because it is sweet and flavourful on it’s own I even like just eating it plain!

It is made using the tangzhong method, which helps to keep the bread soft and moist without adding loads of fat, and also helps the bread stay soft for longer.

What Is Tangzhong?:

Tangzhong is basically where you take a portion of the flour and liquid of the recipe and mix them together like a roux, then cook it until it forms a thick, pudding-like texture. This mixture is then cooled and added to the bread dough.

This technique pre-gelatinises the starches in the flour which means that they can absorb more water. In fact, flour will absorb twice as much hot water or milk as it does the lukewarm water or milk you would usually use in yeasted doughs.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it is able to hold onto that extra liquid throughout the kneading, baking, and cooling processes. This means that the bread will rise higher due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast).

Because the bread retains more water during baking, it will be softer and more moist and stay fresh for longer.

Hands tearing apart a loaf of vegan Hokkaido milk bread

Hands tearing apart a loaf of vegan Hokkaido milk bread

How To Make Vegan Hokkaido Milk Bread:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making the tangzhong – whisk together some bread flour and milk in a pan; I use 1 part flour to 5 parts liquid by weight.

Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a paste/pudding-like consistency (think wallpaper paste…). Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature. (This only takes half an hour or so).

The tangzhong

Once the tangzhong has cooled (it will become much thicker as it cools, don’t worry.), mix together the yeast (either fast action/instant or dry active is fine) with the rest of the (lukewarm) soy milk and a pinch of the sugar.

Set it aside for about 10 minutes until it goes foamy. This step is only necessary if you are using dry active rather than instant yeast, but I like to do it with the instant as well as it enables to to check if your yeast is still active. If the mixture doesn’t go foamy then your yeast is dead and you will need to buy more.

activating the yeast

Mix together the rest of your bread flour and sugar, along with a teaspoon of salt, in the bowl of a stand mixer. Add the cooled tangzhong, the yeast mixture and the aquafaba and mix until it forms a rough dough.

Set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy. It should be soft and sticky but if it seems too wet you can add in a little extra flour, a tablespoon at a time.

Next, add softened vegan butter and knead for a further 5-10 minutes until it is well incorporated and the dough is smooth, elastic and no longer feels greasy.

If you don’t have a stand mixer then you can knead it by hand instead but be prepared to get a bit sticky and it could take as long as 25 minutes, as kneading by hand is slower.

Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight (or in a warm spot for 1-2 hours).

Step by step of making the dough

How To Shape The Loaf:

The following day (or once the dough has doubled in size at room temperature), knock back the dough and give it a brief 30 second knead to knock out the air bubbles.

Divide it into 3 or 4 even pieces and roll each one into a ball. (Use 4 pieces for a loaf as pictured, with 4 ‘humps’, or 3 for a loaf with 3 ‘humps’). Line an approx  11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.

Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet.

Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.

step by step of shaping the dough

The shaped rolls of dough

Loosely cover and leave to rise until at least doubled in size, it should rise above the top of the tin. This can take 1-2 hours (mine took 1 1/2). It will be slower if the dough was refrigerated overnight, and quicker if it had it’s first rise at room temperature.

If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to prove for a little longer.

Once the loaf has risen, gently brush the top with a mixture of maple syrup and water, making sure that none drips down the sides as that can make the bread stick to the tin. If you don’t want a sweet glaze then you can brush it with aquafaba instead.

before and after of the rising loaf

Place the loaf in a preheated oven and bake for 30-50 minutes, until a probe thermometer reaches 94C/201F when poked into the middle of the loaf. You may need to cover the top loosely with tin foil part way through baking if it starts to colour too much.

If you want the loaf to have a shinier crust, brush it with some more of the maple syrup water halfway through baking.

Once the vegan Hokkaido milk bread is baked, remove it from the oven and brush with some more of the glaze. Let it cool in the tin for 10 minutes then lift it out onto a wire rack to cool completely before slicing.

Side shot of a loaf of baked milk bread

Can I Freeze Vegan Hokkaido Milk Bread?:

Yes. I like to freeze this vegan Hokkaido milk bread in individual slices then pop them in the toaster or under the grill straight from frozen as needed.

A sliced loaf of milk bread

Vegan Ingredient Swaps:

I made a couple of changes to my original recipe in order to veganise this Hokkaido milk bread. The milk is replaced with soy milk; you can use another non-dairy milk but soy really is best as it is the most similar to dairy milk. It has a high protein and fat content and soy also contains lecithin which helps create a better crumb structure.

I used aquafaba (the liquid drained from a can of chickpeas) to replace the egg as it has similar binding and emulsifying properties. You could also use a commercial egg replacer instead. I don’t recommend swapping it for ground flax or chia seeds as you will end up with a speckled crumb.

The butter is a simple swap for a vegan block butter. Make sure that you use the kind that comes in a solid stick rather than the spreadable kind in a tub, which has too low a water content for baking. I use Naturli vegan block. I also upped the quantity very slightly to account for the fat usually provided by the egg yolk.

I did test a loaf using coconut oil instead of butter, but found it to be a little dense and lacking in flavour, so I don’t recommend using coconut oil.

I also found that the vegan version needed a higher hydration level than the non-vegan one, which is why the recipe reads rather differently to my original.

Close up of the crumb of vegan Hokkaido milk bread

Quick Notes:

  • This bread is meant to be sweet, but if you want it a little less sweet then you can halve the amount of sugar. DO NOT omit it completely as some sugar is needed for the texture and to help with the rise.
  • To get aquafaba, just use the liquid drained from a can of chickpeas.
  • If you don’t want to use aquafaba, you can swap it for a commercial egg replacer instead.
  • I recommend making the dough the day before you want to bake the bread to break up the work a bit. It can be done all in one day if you prefer though.
  • I highly recommend using a stand mixer to make this bread as it is a very soft and sticky dough that takes a while to knead, meaning that it is difficult (but certainly not impossible!) to make by hand.
  • This is an enriched bread dough (meaning that it contains milk, fats and sugar rather than just water). This makes it soft and delicious, but also means that it may take longer to rise. The time it takes will vary depending on how warm your kitchen is, and whether you refrigerate the dough overnight or not.
  • Use bread flour for the best texture.
  • The amount of flour needed may vary a bit as different brands absorb different amounts of liquid. Start with the quantity given in the recipe and add a little more as needed if the dough is too wet. This is meant to be a soft sticky dough however, so don’t add too much as that will make the bread dry.
  • The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

A sliced loaf of milk bread
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Vegan Hokkaido Milk Bread

Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.

Course Breakfast
Cuisine Japanese, vegan
Keyword bread
Prep Time 1 hour
Cook Time 40 minutes
Rising Time 14 hours
Servings 1 large loaf
Author Domestic Gothess

Ingredients

Tangzhong:

  • 30 g (1/4 cup) bread flour
  • 150 ml (scant 2/3 cup) unsweetened soy milk

Step 1:

  • 7 g (2 tsp) instant/fast action or active dry yeast
  • 5 g (1 tsp) sugar
  • 150 ml (scant 2/3 cup) lukewarm unsweetened soy milk

Step 2:

  • 400 g (3 + 1/3 cups) white bread flour (plus extra as needed)
  • 55 g (1/4 cup) caster sugar
  • 1 tsp salt
  • 3 Tbsp aquafaba
  • 40 g (2 Tbsp + 2 tsp) vegan block butter softened

Glaze

  • 1/2 Tbsp maple syrup
  • 1 Tbsp water

Instructions

  1. Start by making the tangzhong; whisk together the 30g bread flour and 150ml milk in a pan until no lumps remain.

  2. Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a pudding-like consistency (think wallpaper paste...). Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature.

  3. Once the tangzhong has cooled (it will become much thicker as it cools, don't worry.), mix together the yeast with the other 150ml of the (lukewarm) soy milk and the 5g sugar. Set it aside for about 10 minutes until it goes foamy.

  4. Mix together the 400g bread flour, 55g sugar and tsp salt in the bowl of a stand mixer. Add the cooled tangzhong, the yeast mixture and the aquafaba and mix until it forms a rough dough.

  5. Set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy. It should be soft and sticky but if it seems too wet you can add in a little extra flour, a tablespoon at a time.

  6. Next, add the softened vegan butter and knead for a further 5-10 minutes until it is well incorporated and the dough is smooth, elastic and no longer feels greasy.

  7. Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight (or in a warm spot until doubled in size, 1-2 hours).

  8. The following day (or once the dough has doubled in size at room temperature), knock back the dough and give it a brief 30 second knead to knock out the air bubbles.

  9. Divide it into 3 or 4 even pieces and roll each one into a ball. (Use 4 pieces for a loaf as pictured, with 4 'humps', or 3 for a loaf with 3 'humps'). Line an approx  11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.

  10. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet.

  11. Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.

  12. Loosely cover and leave to rise until at least doubled in size, it should rise above the top of the tin. This can take 1-2 hours (mine took 1 1/2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to prove for a little longer.

  13. While the dough is rising, preheat the oven to 180°C/350°F/gas mark 4. Mix together the maple syrup and water in a small bowl.

  14. Once the loaf has risen, gently brush the top with the maple syrup mixture, making sure that none drips down the sides as that can make the bread stick to the tin. If you don't want a sweet glaze then you can brush it with aquafaba instead.

  15. Place the loaf in the preheated oven and bake for 30-50 minutes, until a probe thermometer reaches 94°C/201°F when poked into the middle of the loaf. You may need to cover the top loosely with tin foil part way through baking if it starts to colour too much.

  16. If you want the loaf to have a shinier crust, brush it with some more of the maple syrup water halfway through baking.

  17. Once the bread is baked, remove it from the oven and brush with some more of the glaze. Let it cool in the tin for 10 minutes then lift it out onto a wire rack to cool completely before slicing. Store in an airtight container.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

slices of milk bread on a grey background with a beige cloth.

Chewy Vegan Brownies

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Chewy vegan brownies – these eggless and dairy free brownies are perfect if you like a dense, chewy, fudgy, intensely chocolatey brownie. Easy to make and so satisfying!

A stack of four chewy vegan brownies.

This vegan brownie recipe has been a while in the making. I’ve tried quite a few different brownie recipes and although most of them have been very tasty (there is only so far wrong you can go in the flavour department when chocolate is involved!), none of them have quite had the right texture for me.

I like my brownies dense, fudgy and chewy. Not soft and gooey, (though I won’t say no to gooey brownie and ice cream!) and definitely not cakey; cakey brownies can get in the sea.

They need to have a satisfying level of chew, an almost fudgy texture and an intense chocolate flavour. And after a lot of testing these chewy vegan brownies tick all of those boxes!

These are the brownies that I have been missing since going vegan; and they are non-vegan approved too! I took them to a party and the whole lot disappeared incredibly quickly with lots of compliments; several non-vegans even said that they were the best brownies they had ever had!

A pile of chewy vegan brownies on a pewter plate.

What Do You Need To Make Chewy Vegan Brownies?:

Cocoa Butter: The secret to achieving the best dense and chewy texture is cocoa butter (also labelled cacao butter). As it is so solid at room temperature it helps to keep the brownies firm without the eggs and also contributes towards the chocolatey flavour.

It is easy to find online (Holland and Barrett sell it too), but if you can’t get hold of it, or don’t mind a sliiiightly softer textured brownie (but still fudgy and delicious!) then they will also work using either coconut oil or vegan block butter instead.

Non-Dairy Yogurt: A bit of non-dairy yogurt helps to replace the protein from the eggs. I used the Coconut Collaborative unsweetened vanilla flavour one which is very thick but as it is only a small quantity then a thinner one should work as well. Either coconut or soy based yogurt is fine.

Non-Dairy Milk: Non-dairy milk replaces the moisture from the eggs. Soy milk is best for baking and is pretty much all I use as it has the highest protein content but any variety will work.

Sugar: Sugar doesn’t just provide sweetness in these brownies, it is also essential for the texture so don’t reduce it! The crisp brownie crust is achieved by making sure that the sugar is fully dissolved before baking; we do this by heating it up with the milk and yogurt.

Chocolate: Using part cocoa powder and part melted chocolate in these brownies ensures a deep chocolate flavour, and the chocolate also helps to create that fudgy, dense texture.

Espresso Powder: A bit of instant espresso powder really helps to deepen the chocolate flavour. You can’t taste it at all but the brownies taste much better if you do add it so don’t omit it unless you have to.

Flour: Vegan brownies need to use a bit more flour than non-vegan ones to maintain structure. Don’t worry though, these aren’t cakey in the slightest!

Baking Powder: A small amount of baking powder replaces the lift usually provided by the eggs. Not too much though, we don’t want to veer into cake territory!

Cocoa Powder: Using both melted chocolate and cocoa powder gives the best, deepest chocolate flavour. I use a dark Dutch process one.

Vanilla Extract: Optional but recommended for the best flavour.

Salt: Pretty much all sweet things, but especially chocolate ones, benefit from the addition of a little salt to balance the sweetness and bring out the flavour more.

I purposefully kept these plain as I wanted to nail the basic brownie recipe, but do feel free to add in a couple of handfuls of chopped chocolate/chocolate chips or chopped nuts.

Nine fudgy vegan brownies on a sheet of baking parchment.

How To Make Chewy Vegan Brownies:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by sifting together the dry ingredients – plain flour, cocoa powder, instant espresso powder, baking powder and salt. Set aside.

Place the sugar, non-dairy yogurt and milk in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not yet simmering.

Step 1 - preparing the dry and wet ingredients.

Remove from the heat and add the chopped chocolate, cocoa butter (or coconut oil/vegan butter) and vanilla extract.

Step 2 - adding the chocolate and cocoa butter.

Stir until everything is completely melted and the mixture is smooth. Add the dry ingredients and stir until no dry lumps remain (add any mix-ins now) then pour the batter (it will be quite thick) into a 20cm/8inch square metal tin that you have greased and lined with baking parchment.

Spread the batter as level as you can and smooth the top with a spatula or spoon. Bake for 20-30 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means that they are over-baked so make sure that you keep an eye on them.

Step 3 - making the batter and baking the brownies.

Leave the brownies to cool in the tin before slicing. They will be difficult to slice neatly when warm but if you are able to wait until they are cold you will be able to get neat squares.

Vegan brownies on a sheet of baking parchment, two on their side.

Can I Freeze Them?:

Yes, these brownies freeze well.

Tips For Making The Best Brownies:

  • You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them.
  • Use a metal rather than a glass pan. Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.
  • Let the brownies cool completely before slicing them, that way you will be able to get neat squares.
  • If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

Top down shot of sliced chewy vegan brownies with the middle one removed.

More Vegan Chocolatey Goodness:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

A pile of chewy vegan brownies on a pewter plate.
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Chewy Vegan Brownies

Chewy vegan brownies - these eggless and dairy free brownies are perfect if you like a dense, chewy, fudgy, intensely chocolatey brownie. Easy to make and so satisfying!

Course Dessert
Cuisine American, baking, vegan
Keyword brownies
Prep Time 10 minutes
Cook Time 20 minutes
Servings 9 people
Author Domestic Gothess

Ingredients

  • 150 g (1 1/4 cups) plain (all-purpose) flour
  • 70 g (3/4 cup + 1 Tbsp) cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp instant espresso powder
  • 1/2 tsp salt
  • 120 ml (1/2 cup) unsweetened non-dairy milk (soy is best)
  • 80 g (1/3 cup) unsweetened non-dairy yogurt (coconut or soy)
  • 300 g (1 1/2 cups) caster (superfine) sugar
  • 90 g (3.2oz) dark chocolate (I used 70%) chopped
  • 60 g (2oz) cocoa/cacao butter (or coconut oil or vegan block butter) chopped
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8inch square metal cake tin and line with baking parchment.

  2. Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.

  3. Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not yet simmering.

  4. Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.

  5. Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.

  6. Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.

  7. Bake for 20-30 minutes, until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them.

  8. Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.

Recipe Notes

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Recipe inspired by Serious Eats and The Curious Chickpea.

Vegan brownies on a grey surface, some on their side and one with a bite taken out of it.

Vegan Mango Bundt Cake

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Vegan mango bundt cake – this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!

vegan mango bundt cake on a white plate on a grey background with strawberries, sliced mango and mango curd.

I recently discovered the deliciousness that is mango cake – not cake filled or served with mango, but cake that is made with mango puree in the batter so that it contains wonderful mango flavour in every bite.

This vegan mango bundt cake is incredibly easy to make and just uses one bowl. It has a soft, moist texture and beautiful fragrant mango flavour.

Because mango is quite a delicate flavour I chose to leave the cake plain as I didn’t want to overpower it with glaze or buttercream. As it is such a moist cake it really doesn’t need any kind of frosting anyway and is perfectly delicious on it’s own. It does go extremely well with my vegan mango curd however!

This is a great cake for snacking, or it would be wonderful for dessert served with whipped coconut cream and fresh fruit. It is also not overly unhealthy as it is made with a decent amount of fruit and the mango provides plenty of moisture so you don’t have to add much oil to keep the cake soft.

A slice of vegan mango bundt cake on a glass plate with a fork and sliced strawberries.

What Kind Of Mango?:

I use tinned (canned) mango puree for this eggless mango cake. It may not be an ingredient you have ever thought to buy before but it is easy to find in the world foods section of pretty much all supermarkets and generally comes in 850g tins.

I used kesar mango pulp as it is slightly cheaper than alphonso pulp, but either will work fine. There will be a little more puree than you need in the tin but any leftovers work great in smoothies or to make tropical overnight oats!

If you can’t find the tinned puree then you can use fresh mango instead – just peel and dice a couple of fresh, ripe mangoes then puree until totally smooth.

Because the tinned puree is slightly sweetened, if you use fresh mango instead then you may want to increase the amount of sugar in the cake a little to compensate

Sliced vegan mango bundt cake on a white plate.

How To Make Vegan Mango Bundt Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by thoroughly greasing a 10 cup bundt tin. I use melted vegan butter and a pastry brush to get into all of the nooks and crannies; you really don’t want your cake to stick to the tin!

Next whisk together your dry ingredients in a large bowl – plain (all-purpose) flour, caster (superfine) sugar, baking powder, bicarbonate of soda (baking soda) and salt. Make sure that it is well blended and there are no lumps as you don’t want to have to whisk the batter much once you’ve added the wet ingredients.

step 1 - mixing the dry ingredients

Next add in your mango puree, some sunflower oil (or you can use another mild flavoured oil) and vanilla extract. Whisk just until no dry lumps remain, you don’t want to over-beat the batter or the cake can become tough.

step 2 - mixing the batter

Pour the batter into your prepared bundt tin and spread it level. Bake for about 40 minutes until a skewer inserted into the centre comes out clean.

step 3 - baking the cake

Vegan cakes tend to be quite delicate when they are warm so leave it to cool in the tin on a wire rack for about 45 minutes before you carefully flip it over and turn it out; this gives it a chance to firm up a bit so it is less likely to crack when you remove it from the tin.

Close up of slices of vegan mango bundt cake.

What If I Don’t Own A Bundt Tin?:

Never fear! You can still bake this cake! The batter can be also be baked in either a lined 23 cm/9 inch square or 23×33 cm/9×13 inch rectangular cake tin (which will make for a thinner cake).

Bear in mind that the bake time will vary depending on what tin you use so start checking for doneness after 25 minutes.

How Long Will It Keep?:

This vegan mango bundt cake will keep well in an airtight container for around five days.

Can I Freeze Vegan Mango Bundt Cake?:

Yes! The cake will freeze well in individual slices. Keep well wrapped or in a sealed tub then allow to defrost at room temperature as needed.

eggless mango bundt cake on a white plate with a slice of cake, strawberries, mango and coconut.

More Vegan Bundt Cakes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Sliced vegan mango bundt cake on a white plate.
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Vegan Mango Bundt Cake

Vegan mango bundt cake - this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!

Course Dessert
Cuisine baking, Indian, vegan
Keyword bundt cake
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 440 g (3 + 2/3 cups) plain (all-purpose) flour
  • 280 g (1 + 1/3 cups) caster (superfine) sugar
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 600 g (2 + 1/3 cups) tinned mango puree
  • 160 ml (2/3 cup) sunflower oil (or another mild flavoured oil)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter making sure that you get right into all of the nooks and crannies.

  2. Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.

  3. Add the mango puree, sunflower oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.

  4. Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.

  5. Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.

Recipe Notes

This cake can also be baked in either a 23 cm / 9 inch square, or 23x33 cm / 9x13 inch rectangular cake tin in which case the baking time will vary; start checking for doneness after 25 minutes.

Sliced vegan mango bundt cake on a white plate on a grey background with a slice of cake on a plate, strawberries, coconut, a bowl of diced mango and a bowl of mango curd.

Vegan Gluten Free Sweet Potato Chocolate Chip Cake (Low Fodmap)

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This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

A square of vegan, gluten free, low fodmap sweet potato chocolate chip cake on a sheet of baking parchment with a forkful removed.

I’m going to straight up admit that gluten free baking is not really my area of expertise. I don’t really know any coeliacs/gluten intolerant people so it isn’t something I’ve ever needed to do on the regular.

Recently however, Damian has been giving the low Fodmap diet a try (it is SUCH a ballache of a diet but needs must…). The elimination phase requires you to cut out basically everything that contains gluten (and just about everything else as well it feels like!), so I’ve come up with a few gluten free and low fodmap friendly bakes so he can still have a little bit of joy in his diet.

squares of sweet potato chocolate chip cake from above.

This sweet potato chocolate chip cake is both vegan and gluten free, as well as being suitable for the low fodmap diet. It uses a base of ground oats and almonds instead of flour which makes it soft and moist. It is bound with cooked mashed sweet potato, maple syrup, almond milk and full fat tinned coconut milk.

There is no extra fat added to this cake other than the fat from the coconut milk so don’t swap this out for another kind of milk or it might not work as well.

This is not an overly sweet cake – it is sweetened just with maple syrup; so a healthy dose of chocolate chips provide a bit of extra sweetness. (And the more chocolate chips the better in my opinion!).

This is a great cake for snacking on and because it is a bit more nutritious than regular cake you don’t need to feel guilty about having two slices!

Close up of the side of a square of sweet potato cake.

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making your sweet potato mash – Take one medium-large sweet potato and prick it a couple of times with a sharp knife. Microwave for around 10 minutes, turning it over halfway through, until it is soft. You can also bake it if you prefer; but it takes longer.

Allow to cool a little then peel off the skin, place the flesh in a bowl and mash. Measure out 120g/1/2 cup of the mash for the cake and reserve any left over for another use. (I give it to my dog, he loves it.).

(If you are measuring the potato by weight, not cups (which I always recommend!) then there is no need to mash it as you will be blending it in a minute anyway.).

sweet potato mash

(You only need one sweet potato – two are pictured as I nicked this photo from my vegan sweet potato bread with pecan streusel post).

Tip your oat flour/ground oats (see below for instructions on how to make it) into a large bowl along with ground almonds, baking powder and salt and mix it well with a balloon whisk so no lumps remain.

step 1 - mixing the dry ingredients

Place your cooked sweet potato in a blender along with tinned full fat coconut milk (no substitutions!), almond milk (or another thin plant milk, or just water is fine), maple syrup (or you can use agave) and vanilla extract. Blend until smooth.

step 2 - blending the wet ingredients

Pour the wet ingredients into the dry and mix well, the batter should be very thick. Stir in the chocolate chips.

step 3 - mixing the batter

Scrape the batter into a 23cm/9inch square greased and lined cake tin and spread it level. Bake until a skewer inserted into the centre comes out clean or with a couple of moist crumbs but no wet batter.

step 4 - baking the cake

Leave the cake to cool in the tin before turning it out and slicing into squares. It MUST be completely cold before you cut it otherwise the texture will be too wet.

Close up of sweet potato chocolate chip cake

How Long Will It Keep?:

I find that this cake doesn’t keep particularly well – about 3-4 days max in an airtight container. Left for too long, particularly if the weather is warm, you may find that it goes mouldy.

How To Make Oat Flour:

You can purchase ready ground oat flour; but it is really simple to make your own. You just need to blitz rolled oats in a blender until they are very finely ground; it takes all of about 30 seconds.

I just weigh out the 215g of oats that I need for the recipe, grind them up in the blender, tip them out into a bowl then blitz up the wet ingredients as per the recipe (no need to clean the blender first).

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

squares of sweet potato chocolate chip cake from above.
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Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

Course Dessert
Cuisine baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16 squares
Author Domestic Gothess

Ingredients

  • 215 g (2 cups + 2 Tbsp) finely ground oats/oat flour
  • 230 g (2 cups) ground almonds
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 120 g (1/2 cup) cooked, mashed sweet potato
  • 200 ml (1/2 + 1/3 cup) full fat coconut milk (tinned, NOT the drinking variety)
  • 100 ml (1/3 cup + 1 Tbsp + 1tsp) unsweetened almond milk (or another thin non-dairy milk)
  • 200 g (1/2 cup + 2 Tbsp) maple syrup
  • 3 tsp vanilla extract
  • 150 g (5.3 oz) dairy free chocolate chips

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.

  2. Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.

  3. Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.

  4. Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.

  5. Scrape the batter into the prepared tin and spread it level.

  6. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

  7. Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.

  8. Store in an airtight container for up to three days.

squares of cake on asheet of white baking parchment.

Coconut Layer Cake With Coconut Lime Curd (Vegan)

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Coconut layer cake with coconut lime curd – this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven!

Two layer vegan coconut cake with coconut buttercream on a glass cake stand.

This is a cake for true coconut lovers! Two layers of soft, moist coconut cake filled with smooth, creamy coconut buttercream, coconut lime curd and toasted coconut flakes; and it is all VEGAN!! (Though you would never be able to guess, it is so good!).

The cakes are super easy to make and you only need one bowl. They get their coconut flavour from coconut milk, coconut oil (make sure you use virgin, not refined which has no coconut flavour), desiccated coconut and a bit of coconut extract (which is totally optional if you can’t find it, they are still delicious without it.).

Close up of a slice of vegan coconut cake with a forkful taken out.

I wish that I could take credit for the genius idea to make coconut buttercream using creamed coconut block; but that honour goes to the very talented Charlotte of Charlotte’s Lively Kitchen whose blog you should definitely check out!

The creamed coconut (NOT coconut cream – very different thing) gives the buttercream a wonderful coconut flavour, but because it is solid at room temperature it means that the buttercream isn’t too soft.

If you aren’t able to get hold of creamed coconut then this cake would also be delicious topped with whipped coconut cream. (Though it won’t keep as well.).

I also filled the cake with some of my vegan coconut lime curd which is optional but highly recommended. The lime cuts through the richness of the coconut a little, making this cake even more moreish! My vegan lemon curd would also work well.

A scattering of toasted coconut flakes on top provide a nice contrast in texture as well as making the cake look pretty and adding even more coconut flavour!

If you want a more simple coconut cake for snacking rather than celebrations then I also have a recipe for a one-layer vegan coconut cake which is amazing too!

Close up of the toasted coconut flakes on top of a vegan coconut layer cake.

How To Make Vegan Coconut Layer Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the cakes, place the flour, cornflour, desiccated coconut, bicarbonate of soda, baking powder, salt and sugar in a large bowl and stir with a balloon whisk until well combined.

Add melted coconut oil, coconut milk, vinegar, vanilla and coconut extract (optional) and mix until well combined but be careful not to over-beat the batter or the cakes can become tough.

Step 1 - making the batter

Divide the batter evenly between two 20cm/8inch tins (I use a scale for accuracy) and bake for about 25 minutes until a skewer inserted into the centre comes out clean.

Leave to cool in the tins for 10 minutes then carefully turn the cakes out onto a wire rack and leave them to cool completely.

step 2 - baking the cakes

To make the buttercream, first melt the creamed coconut block. This can be done either in short bursts in the microwave, stirring regularly; or over a low heat in a pan on the hob. Don’t let it get too hot. Set aside to cool (It shouldn’t re-harden, but you don’t want it to be warm to the touch or it will melt the butter).

Place the softened vegan block butter in a bowl and beat with an electric mixer until smooth. Add the sifted icing sugar and whisk until it is smooth and fluffy.

Whisk in the cooled creamed coconut a little at a time, whisking well after each addition. Once all of the coconut has been added you may find that the buttercream is a little bit soft. If it is then not to worry, just pop the bowl in the fridge for 15 minutes or so until it has firmed up then give it another whisk before using.

Alternatively, if you find that the buttercream is too firm, you can whisk in a little bit of coconut milk, no more than a teaspoon at a time, until it reaches the desired consistency.

step 3 - making the buttercream.

Decoration wise, it really is up to you. I piped on blobs of the buttercream using a piping bag fitted with a large round nozzle (full disclosure – it is not the best buttercream for piping so you won’t get sharp peaks if you use this method.) then piped blobs of coconut lime curd in between the buttercream.

You could also simply spread it over the cake if you prefer then drizzle over some of the curd (if using).

A sliceof vegan coconut layer cake on a grey plate with a bowlful of toasted coconut flakes.

How Long Will It Keep?:

I think that this coconut layer cake is best eaten on the day it is made but it will keep in an airtight container at room temperature for up to four days. Do not refrigerate unless it is very warm out as the buttercream becomes very firm in the fridge.

Can I Make It In Advance?:

The cakes can be baked in advance and frozen, individually wrapped. Allow to defrost at room temperature before using.

The buttercream will keep in the fridge for up to a week but it will become very firm and you will need to let it soften at room temperature for a while before re-whipping it.

Top down shot of a slice of coconut cake on a grey plate on a grey background.

Which Ingredients To Use For The Best Vegan Coconut Cake?:

Using the right ingredients for this vegan coconut layer cake is very important for the best result.

  • Coconut Milk: you need to use full fat TINNED (canned) coconut milk, NOT the drinking variety which comes in a carton as this is very watered down.
  • Coconut oil: virgin/unrefined coconut oil is best as it contributes to the coconut flavour of the cake. Refined coconut oil will work, but as it is flavourless it wont bolster the coconut flavour. If you don’t have coconut oil then the cakes should still work using sunflower oil instead.
  • Vegan butter: You MUST use a solid block type of vegan butter/margarine for the buttercream, NOT the spreadable kind in a tub which has too high a water content and is likely to split. I love Naturli Vegan Block which is available from Sainsbury’s; but Stork block will also work. In the US use Earth Balance buttery sticks.
  • Creamed Coconut: This is the stuff that comes in a solid block, usually in a cardboard packet, and can be found in the Asian or Caribbean section of most supermarkets (or on Amazon). Do not use coconut cream by mistake as this is much too soft.

If you want to make the cake exactly as I did then you will need a half batch of my vegan coconut lime curd.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Two layer vegan coconut cake with coconut buttercream on a glass cake stand.
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Vegan Coconut Layer Cake

Coconut layer cake with coconut lime curd - this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven!

Course Dessert
Cuisine baking, vegan
Keyword layer cake
Prep Time 30 minutes
Cook Time 25 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Cakes:

  • 300 g (2 1/2 cups) plain (all-purpose) flour
  • 30 g (3 Tbsp) cornflour (cornstarch)
  • 60 g (3/4 cup) unsweetened desiccated coconut
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 225 g caster (superfine) sugar
  • 120 ml (1/2 cup) melted coconut oil
  • 360 ml (1 1/2 cups) full fat coconut milk (the tinned kind not the drinking variety) room temperature
  • 3 tsp white wine or cider vinegar
  • 3 tsp vanilla extract
  • 3 tsp coconut extract (optional)

Buttercream:

  • 150 g (scant 2/3 cup) vegan block butter (NOT the spreadable kind) (I used Naturli vegan block)
  • 225 g (2 cups) icing (powdered) sugar sifted
  • 150 g (5.3 oz) creamed coconut block (the kind that comes in a solid block NOT coconut cream in a tin)
  • a drop of coconut milk if needed

To Decorate:

  • 1/2 batch vegan coconut lime curd (see post above)
  • 25 g (1/2 cup) coconut flakes

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8 inch round cake tins and line the bases with baking parchment.

  2. Place the flour, cornflour, desiccated coconut, bicarbonate of soda, baking powder, salt and sugar in a large bowl and stir with a balloon whisk until well combined.

  3. Add the melted coconut oil, coconut milk, vinegar, vanilla and coconut extract (if using) and mix until well combined but be careful not to over-beat the batter or it can become tough.

  4. Divide the batter evenly between the tins and bake for about 25 minutes until a skewer inserted into the centre comes out clean.

  5. Leave to cool in the tins for 10 minutes then carefully turn the cakes out onto a wire rack and leave to cool completely.

  6. To make the buttercream, melt the creamed coconut block. This can be done either in short bursts in the microwave, stirring regularly; or over a low heat in a pan on the hob. Don't let it get too hot. Set aside to cool.

  7. Place the vegan block butter in a bowl and beat with an electric mixer until smooth. Add the sifted icing sugar and whisk until smooth and fluffy.

  8. Whisk in the cooled creamed coconut a little at a time, whisking well after each addition. Once all of the coconut has been added you may find that the buttercream is a little bit soft. If it is then not to worry, just pop the bowl in the fridge for 15 minutes or so until it has firmed up then give it another whisk before using.

  9. Alternatively, if you find that the buttercream is too firm, you can whisk in a little bit of coconut milk, no more than a teaspoon at a time, until it reaches the desired consistency.

  10. Toast the coconut flakes in a pan over a low heat until golden.

  11. To assemble the cake, place one layer on a serving platter or cake stand. Transfer the buttercream to a piping bag fitted with a large round nozzle and the coconut lime curd (if using) to a piping bag fitted with a small round nozzle.

  12. Pipe blobs of buttercream all over the cake layer then pipe dollops of the lime curd in the gaps in between the buttercream blobs. (Or you can just spread over the buttercream and drizzle over some of the lime curd).

  13. Place the other cake layer on top and repeat the piping of the buttercream and lime curd, Scatter over the toasted coconut and serve.

Close up of the side of vegan coconut layer cake filled with blobs of coconut buttercream on a glass cake stand.

Coconut layer cake with coconut lime curd - this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven! #vegan #eggless #dairyfree #eggfree #vegancake #veganbaking #layercake #coconutcake #celebration

Banana Bread Cinnamon Rolls (Vegan)

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Banana bread cinnamon rolls – these vegan cinnamon buns are a different way to use up brown bananas! Soft, fluffy banana yeast bread with a sweet cinnamon filling; they are great for breakfast, brunch or snacking! Egg and dairy free.

Close up of a vegan banana bread cinnamon roll sliced in half.

I forever have over-ripe bananas in the fruit bowl; I just can’t seem to get through them before they go brown and past the point where I am happy to eat them.

There are only so many loaves of banana bread that a girl can eat (spoiler, it’s quite a lot), so I am always on the hunt for different ways to use them up.

A few years ago I made this nutella swirled banana yeast bread which was amazing, and I was keen to adapt the recipe to turn it into cinnamon rolls. It worked out perfectly.

These vegan banana bread cinnamon rolls are soft and fluffy, with a mild banana flavour, a sweet cinnamon filling and a vanilla glaze. They are perfect for an indulgent breakfast or brunch, or just for snacking on.

Nine vegan banana bread cinnamon rolls with vanilla glaze on a sheet of baking parchment.

How To Make Vegan Banana Bread Cinnamon Rolls:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

I like to split making these over two days – I make the dough and refrigerate it overnight for it’s first rise. The cold dough is easier to roll out and the slow rise results in a better flavour. You can do it all on the same day if you prefer though.

This is quite a soft, sticky dough so it is best made in a stand mixer if you have one. If you don’t then they can still be made by hand just be prepared to get a bit messy!

To make the dough, place the flour (bread flour gives the best texture), sugar, salt and yeast (instant/fast action is best) in the bowl of a stand mixer fitted with a dough hook and mix to combine.

Add in mashed ripe banana, lukewarm non-dairy milk and melted vegan butter and mix to form a rough dough.

step 1 - making the dough

Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.

A hand stretching bread dough.

If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.

Shape the dough into a ball and place it in an oiled bowl, cover and place in the fridge to rise overnight. (Or in a warm place until doubled in size – 1-2 hours.)

step 3 - letting the dough rise

For the filling, mix together light brown soft sugar and ground cinnamon in a bowl and set aside.

Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.

step 4 - punching down the dough

Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread softened vegan butter evenly over the surface.

Scatter over the cinnamon sugar mixture and press it down gently.

step 5 - rolling out the dough and adding the filling.

Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends. (You can keep and bake them if you want, they just tend to not have much filling in).

step 6 - rolling up the dough

Use a sharp knife to slice the roll into nine even slices then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment.

Cover loosely and set aside to rise for another 30-40 minutes until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven.

step 7 - letting the cinnamon rolls rise

Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer; this is the best way to tell when they are ready, you don’t want to be eating raw bread dough! Cover them loosely with tin foil partway through baking if the tops start to colour too much.

Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.

To make the vanilla glaze, sift the icing sugar into a bowl and gradually stir in a little non-dairy milk and vanilla extract until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Banana bread cinnamon rolls in a square baking tin.

Can I Freeze Them?:

Yes, the baked cinnamon rolls can be frozen. Allow to defrost at room temperature then refresh in the microwave for 10-20 seconds before serving.

More Recipes To Use Up Ripe Bananas:

Top down shot of vegan banana bread cinnamon rolls with a bowl of vanilla glaze.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Nine vegan banana bread cinnamon rolls with vanilla glaze on a sheet of baking parchment.
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Banana Bread Cinnamon Rolls (Vegan)

Banana bread cinnamon rolls - these vegan cinnamon buns are a different way to use up brown bananas! Soft, fluffy banana yeast bread with a sweet cinnamon filling; they are great for breakfast, brunch or snacking! Egg and dairy free.

Course Breakfast, Snack
Cuisine American, baking, vegan
Keyword cinnamon rolls
Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 13 hours
Servings 9 people
Author Domestic Gothess

Ingredients

Dough:

  • 500 g (4 cups) white bread flour
  • 8 g (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 50 g (1/4 cup) caster (superfine) sugar
  • 240 g (1 cup) mashed ripe banana (from two large but make sure to measure it out)
  • 160 ml (2/3 cup) lukewarm non-dairy milk (I used soy)
  • 60 g (1/4 cup) vegan butter melted

Filling:

  • 120 g (2/3 cup) light brown soft sugar
  • 1 1/2 Tbsp ground cinnamon
  • 60 g (1/4 cup) vegan butter softened

Glaze:

  • 130 g (1 1/4 cups) icing (powdered) sugar
  • 1 1/2 Tbsp non-dairy milk
  • 1/2 tsp vanilla extract

Instructions

  1. To make the dough, place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook and mix to combine.

  2. Add the mashed banana, milk and melted butter and mix to form a rough dough. Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough is quite sticky, don't be tempted to add more flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job.

  3. Place the dough in an oiled bowl, cover and place in the fridge to rise overnight. (Or in a warm place until doubled in size - 1-2 hours.)

  4. For the filling, mix together the light brown sugar and the cinnamon in a bowl and set aside.

  5. Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.

  6. Roll the dough out on a floured surface to an approx 30x45 cm / 12x18 inch rectangle and spread the softened butter evenly over the surface.

  7. Scatter over the cinnamon sugar mixture and press it down gently.

  8. Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.

  9. Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment.

  10. Cover loosely and set aside to rise for 30-40 minutes until puffy. Meanwhile, preheat the oven to 180C/350F/gas mark 4.

  11. Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer. Cover them loosely with tin foil partway through baking if
    the tops start to colour too much.

  12. Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.

  13. To make the glaze, sift the icing sugar into a bowl and gradually stir in the milk and vanilla until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

A tray of unbaked vegan banana bread cinnamon rolls

Banana bread cinnamon rolls - these vegan cinnamon buns are a different way to use up brown bananas! Soft, fluffy banana yeast bread with a sweet cinnamon filling; they are great for breakfast, brunch or snacking! Egg and dairy free. #vegan #cinnamonrolls #bananabread #plantbased #dairyfree #eggless #eggfree #veganbaking #veganjunkfood

Vegan Strawberry Tart With Coconut Pastry Cream

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Vegan strawberry tart with coconut pastry cream – crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free. Post sponsored by Portmeirion.

Vegan strawberry tart on a green platter with a bowl of strawberries and glasses of Pimms.

The lovely people at Portmeirion recently challenged me to create a summery al-fresco sharing dish to show off their beautiful Atrium range of British made pottery.

As soon as I saw the stunning green Atrium embossed platter I decided I had to make a strawberry tart as I knew it would look so perfect displayed on it. And it does!

Close up shot of fresh strawberries piled on top of a vegan tart with coconut pastry cream.

The arrival of Summer means more al fresco dining; and garden parties, barbecues and picnics are a perfect excuse to get people together over some good food. Dining with friends and family is so important but we don’t do it often enough.

This year Portmeirion are focusing on getting people together with their #GetTogether campaign. All you need is some good food for a lovely gathering, but taking the table out into the garden on a sunny day and adding some nice crockery and flowers will turn a get together into something really special.

Tag your photos with #GetTogether on Instagram to be added to Portmeirion’s gallery.

A slice of vegan strawberry tart on a floral plate.

Vegan Strawberry Tart:

Strawberry tart is a French patisserie classic, but given that it usually contains lots of eggs and dairy it’s not exactly vegan friendly.

Thankfully, it’s not too difficult to create a vegan version that is still absolutely delicious; and pretty easy to make too!

To make the pastry, cold coconut oil makes a perfect swap for butter and results in wonderfully crisp pastry. It is quite delicate pastry to work with, and can be prone to cracking, but you can just press it back together if it does, no harm done.

For the pastry cream, full fat coconut milk gives a really smooth, creamy result; with cornflour (cornstarch) to thicken it and a bit of vegan butter (you can also use coconut oil) to replace the richness usually provided by the egg yolks and to help the pastry cream set.

To finish, I think that it needs nothing more than a scattering of fresh sliced strawberries. But if you want a neat, beautiful tart like the kind you would find in a patisserie, then you can arrange the halved strawberries in concentric circles and brush them with a little redcurrant jelly or apricot jam that you have warmed through in a pan until it is runny to glaze.

This vegan strawberry tart is the perfect Summery dessert to end a garden party or barbecue with; it goes wonderfully with a glass of champagne or Pimms!

Vegan strawberry tart, glasses of champagne and Pimms and strawberries and cream on a grey background.

Portmeirion Atrium Range:

The Atrium range from Portmeirion is an absolutely beautiful range of British made crockery which is perfect for eating alfresco, as well as dinner parties and just every day dining.

As well as being really stylish, the products are all very sturdy and high quality so there is no need to worry about taking them outside. And they are dishwasher and microwave safe too!

A floral patterned jug full of cream with a bowl of strawberries.

Find out more about the Atrium range:

Embossed Platter

Embossed Large Jug

Champagne Flutes

Stemless Wine Glasses

Floral Cream Jug

Floral Side Plates

Geometric Bowls

A large embossed green jug with flowers in it.

How To Make Vegan Strawberry Tart:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making the pastry case as it needs to be blind baked. Place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain. If you don’t have a food processor then you can rub the coconut oil in by hand but it might take you a while!

Add some cold vodka and water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together into a ball with your hands.

step 1 - making the pastry.

Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.)

Very carefully lift the pastry into the tart tin and press it right into the corners. It is quite delicate but if it cracks then you can just press it back together with your fingers. Roll over the top of the tin with a rolling pin to trim off the excess pastry.

Prick the bottom all over with a fork then place it in the freezer for 20 minutes while you heat up the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.

Bake for 25 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Once it is cool it can be stored in an airtight container for a couple of days.

Step 2 - blind baking the pastry

Vegan Pastry Cream:

To make the coconut pastry cream; place some cornflour (cornstarch) in a pan and gradually whisk in full fat coconut milk (the tinned kind), making sure that there are no lumps of cornflour – you don’t want lumpy creme pat!

Add soy milk (or another non dairy drinking milk), sugar and vanilla extract. (Vanilla bean paste is best if you can get it).

Place the pan over a medium-low heat and stir constantly until it comes up to the boil and becomes very thick. Once it has thickened, cook while stirring for one minute, no more.

step 3 - cooking the pastry cream

Remove the pan from the heat and add some vegan block butter or coconut oil (it must be block butter such as Naturli Vegan Block, Stork or Vitalite block or Earth Balance Buttery Sticks. The spreadable kind in a tub is too soft.).

Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold. It can be made a day or two in advance.

Step 4 - adding the butter

Once cold, the pastry cream may have set quite firm. Just give it a really good stir with a wooden spoon and it will become smooth and creamy. If it is lumpy then you can press it through a sieve to remove the lumps.

To serve, fill the tart shell with the pastry cream and top with a pile of freshly sliced strawberries. You can also use any other kind of fruit that you like too.

Close up of vegan strawberry tart on a green plate.

Coconut Oil Pastry:

Coconut oil pastry is wonderfully crisp and delicious. It is a little more awkward to work with than pastry made with butter or margarine however.

It is utterly un-workable with when it is too cold as it becomes extremely hard and crumbly. I like to make the pastry and roll it out right away, THEN chill it thoroughly before baking.

It can be made in advance and stored, well wrapped, in the fridge. You will need to let it come up to room temperature for at least an hour before rolling it out however. If it is still too cold you can give it a good squeeze with your hands to help soften it.

I find that it is best made in a food processor, as the cold coconut oil is tough to rub in by hand – it is do-able but will take you a while!

I also have a (not-so) secret ingredient to help create perfectly crisp and flaky pastry – vodka! Adding too much liquid to pastry to bring it together can make it tough. But unlike water, alcohol doesn’t contribute to the formation of gluten (which leads to leathery crusts); it also evaporates very quickly in the oven, leaving you with crisp, tender pastry.

You can’t taste it at all in the pastry and if you don’t have vodka then gin, whisky, rum or brandy will all work too.

Close up of the side of a vegan strawberry tart to show the pastry.

Can I Make This Vegan Strawberry Tart In Advance?:

Both the tart shell and pastry cream can be made up to a couple of days in advance of serving. Store the tart shell in an airtight container and the pastry cream covered in the fridge.

Once assembled the tart should be eaten the same day, the fresher the better. But any leftovers will keep in the fridge for a day of two.

You might also like my vegan no-bake chocolate tart with stem ginger and my vegan blueberry pie.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Close up of vegan strawberry tart on a green plate.
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Vegan Strawberry Tart

Vegan strawberry tart with coconut pastry cream - crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free.

Course Dessert
Cuisine baking, British, vegan
Keyword tart
Prep Time 45 minutes
Cook Time 45 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 + 2/3 cup) plain (all-purpose) flour
  • 50 g (scant 1/2 cup) ground almonds
  • 50 g (1/2 cup) icing (powdered) sugar
  • 1/4 tsp salt
  • 125 g (4.5 oz) cold coconut oil diced
  • 30 ml (2 Tbsp) cold vodka
  • 1 Tbsp cold water (plus extra as needed)

Coconut Pastry Cream:

  • 60 g (6 Tbsp) cornflour (cornstarch)
  • 400 ml (one 14 oz can) full fat coconut milk (the tinned kind, NOT the drinking variety)
  • 100 ml (scant 1/2 cup) soy milk (or another non-dairy drinking milk)
  • 100 g (1/2 cup) caster (superfine) sugar
  • 2 tsp vanilla extract (vanilla bean paste is best)
  • 60 g (1/4 cup) vegan block butter (or coconut oil)
  • 500 g (1 lb) fresh strawberries sliced

Instructions

  1. To make the pastry, place the plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain. If you don't have a food processor then you can rub the coconut oil in by hand but it might take you a while!

  3. Add the cold vodka and 1Tbsp water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together into a ball with your hands.

  4. Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.).

  5. Very carefully lift the pastry into the tart tin and press it right into the corners. It is quite delicate but if it cracks then you can just press it back together with your fingers. Roll over the top of the tin with a rolling pin to trim off the excess pastry.

  6. Prick the bottom all over with a fork then place it in the freezer for 20 minutes while you heat up the oven to 180C/350F/gas mark 4.

  7. Line the chilled pastry case with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.

  8. Bake for 25 minutes then remove the tin foil and rice/beans and turn the oven down to 170C/325F/gas mark 3. Return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Remove from the oven and allow to cool.

  9. To make the coconut pastry cream; place the cornflour (cornstarch) in a pan and gradually whisk in the full fat coconut milk, making sure that there are no lumps of cornflour. Add the soy milk, sugar and vanilla extract.

  10. Place the pan over a medium-low heat and stir constantly until it comes up to the boil and becomes very thick. Once it has thickened, cook while stirring for one minute, no more.

  11. Remove the pan from the heat and add the vegan block butter or coconut oil. Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold.

  12. Once cold, the pastry cream may have set quite firm. Just give it a really good stir with a wooden spoon and it will become smooth and creamy.

  13. To serve, fill the tart shell with the pastry cream and top with the freshly sliced strawberries. Ideally the tart shouldn't be assembled until shortly before serving.

Recipe Notes

You will need a 25cm/10 inch round tart tin; preferably with a loose bottom.

This post is sponsored by Portmeirion, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Vegan strawberry tart with coconut pastry cream - crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free. #vegan #strawberry #veganbaking #veganpastry #eggless #eggfree #dairyfree #vegandessert