Baking Recipes

Here you will find recipes for all kinds of vegan and vegetarian baked goods such as cakes, bread, biscuits, tarts and more.

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack Leave a Comment

Easy vegan banana bread – this is the best vegan banana bread recipe! It is so quick and simple to make, perfectly moist, tender, fluffy and full of banana flavour. It is the perfect way to use up those brown bananas and is really adaptable, add whatever mix-ins you like! Eggless and dairy-free with NO weird egg replacers.

I’ve posted quite a few different recipes for various flavours of vegan banana bread before; but I realised recently that I have never actually written up the recipe for my basic, easy vegan banana bread.

This easy vegan banana bread may be basic, but it is anything but boring. It is a super simple recipe that uses just regular store cupboard ingredients but results in a beautifully moist, tender, fluffy, flavourful banana bread that easily rivals any egg and dairy laden variety.

All you need to whip up a loaf is:

Bananas – the more ripe and brown they are the better!

Light brown soft sugar – brown sugar gives the banana bread flavour and extra moisture, but it will still work well with white sugar if you don’t have brown.

Oil or vegan block butter – you can use a neutral flavoured oil such as sunflower, vegetable or canola oil, or use melted coconut oil or melted vegan block butter. All of these options work well. (Oil might give a sliiightly more moist texture than butter but both are good. The one in the photos was made with melted butter (Naturli Vegan Block)).

Plain flour – I like this vegan banana bread best made with regular plain white flour but you can also swap about a third of it for wholemeal flour if you like. Or replace the plain flour with white spelt flour.

Non-dairy milk: soy milk is best for baking as it has the highest protein content but any variety will work (except tinned coconut milk).

Cider or white wine vinegar: a little bit of vinegar reacts with the bicarbonate of soda to help the banana bread rise. You could swap it for a teaspoon of lemon juice if you don’t have vinegar.

Baking powder and bicarbonate of soda: these are the raising agents that make the banana bread light and fluffy.

Vanilla and cinnamon: I like to add a dash of vanilla extract for extra flavour but you can leave it out if you don’t have it. I kept the cinnamon fairly minimal to enhance the banana flavour rather than overpower it but you can add more if you like. A 1/4 tsp of ground nutmeg would be a lovely addition too!

Salt: I find that the flavour of most baked goods is enhanced by the addition of a little bit of salt.

How To Make Easy Vegan Banana Bread:

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

Make sure that you have preheated your oven and greased and lined a 2lb loaf tin.

Start by whisking together plain flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl using a balloon whisk.

Next, mash your bananas very well with a fork and add them to the bowl of flour along with light brown soft sugar, your choice of oil or melted butter, non-dairy milk, cider or white wine vinegar and vanilla extract.

Gently whisk everything together until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

If you are adding any mix-ins, fold them through now.

Pour the batter into your greased and lined tin and spread it level. Bake for about 50-60 minutes until the banana bread is springy to the touch and a skewer inserted into the centre comes out clean. If the top starts to get too dark before it is ready you can loosely cover it with tin foil.

Cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. Store in an airtight container for up to five days.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

More Vegan Banana Bread Recipes:

Vegan Biscoff banana bread

Vegan chocolate banana bread

Carrot banana bread

Vegan chocolate chip banana bread

Vegan banana cake with chocolate peanut butter frosting

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Easy Vegan Banana Bread

Course Breakfast, Dessert

Cuisine British

Keyword cake

Prep Time 10 minutes

Cook Time 55 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

250 g (2 cups) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1/4 tsp salt
330 g (3 medium) very ripe banana
175 g (1 cup) light brown soft sugar
125 ml (1/2 cup) sunflower oil or another neutral oil OR melted coconut oil OR 125g vegan block butter, melted
60 ml (1/4 cup) unsweetened non-dairy milk (soy is best)
1/2 tsp cider or white wine vinegar
1 tsp vanilla extract

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
Place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and whisk to combine.
Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil or melted butter, milk, vinegar and vanilla extract.
Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. If you are adding any mix-ins fold them through now.
Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

Vegan Simnel Cake

March 28, 2020 by hannahhossack 1 Comment

Vegan Simnel cake – this eggless and dairy free version of the traditional British Easter fruit cake with marzipan is just as good as the original. A light vegan fruit cake is filled with a layer of marzipan and topped with traditional marzipan decorations. The perfect cake for an Easter celebration!

Simnel cake may not be as popular an Easter treat as chocolate eggs and hot cross buns but it is one of my favourite Easter bakes.

I really love fruitcake and could eat marzipan by the block, so this light, moist fruit cake that is both filled and topped with marzipan is just about my ideal cake!

I was really keen to create a vegan Simnel cake recipe that is just as delicious as the original, and I am extremely pleased with how well this one turned out.

It is moist and flavourful, packed with plenty of dried fruit and topped with a generous helping of marzipan. Fruit cake heaven!

What Is Simnel Cake?:

Simnel cake is a traditional bake at Easter in the UK. It consists of a light fruit cake (less rich, heavy and boozy than a Christmas fruit cake) which has a layer of almond marzipan in the middle.

It is topped with another layer of marzipan and 11 balls of marzipan representing the twelve apostles, minus Judas. Though some have 12 balls to include Jesus. Now I’m an atheist but the more marzipan the better I say!

It was actually originally baked by serving girls for their mothers on Mothering Sunday when they were allowed to return home, but for a long time has been associated with Easter instead.

This vegan version is really easy to make and you would never be able to tell that it doesn’t contain any eggs or dairy!

How To Make Vegan Simnel Cake:

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

Start by greasing a deep 20cm/8inch round cake tin and lining it with a DOUBLE layer of baking parchment on both the base and sides – this helps to stop the cake from catching round the edges.

Whisk together plain flour, baking powder, bicarbonate of soda and mixed spice (pumpkin spice) in a large bowl.

Add cubed vegan block butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.

Stir in light brown soft sugar (you can also use dark brown), finely grated orange and lemon zest, mixed dried fruit, dried cranberries and glace cherries until well combined then stir in soy milk to form a batter.

Spoon half of the batter into the prepared tin and spread it level. Roll 200g of the marzipan out into an approx 18cm/7inch circle and place it on top of the batter. Spoon the remaining half of the batter on top of the marzipan and spread it level.

Bake the cake for about 1 ½ – 2 hours until firm and springy to the touch and a skewer inserted into the centre but not into the marzipan comes out clean.

You’ll have to test a few times and use your own judgement on when it is ready, it can be hard to tell because of the marzipan. Cover the cake loosely with tin foil after an hour if the top starts to get too dark.

While the cake is baking make a syrup to brush over it once it is baked, this helps to keep it nice and moist so don’t skip it! You can use either orange juice or rum which you heat with sugar in a small saucepan until the sugar has dissolved. Set aside.

Once the cake is baked, remove it from the oven and brush the top generously with some of the syrup. Leave it to cool in the tin for 10 minutes then very carefully turn the cake out onto a wire rack (it is delicate when warm so be gentle!).

Brush the cake all over with the rest of the syrup, you can turn it over and brush some on the underside if you like. Leave it to cool completely then store in an airtight container.

The following day, use some marzipan to make 11 equal sized balls. I used a digital scale to ensure they were all the same size – I went for 15g per ball.

Roll the rest of the marzipan out on a surface lightly dusted with icing sugar. Cut around the base of a 23cm/9inch round cake tin (or similar sized plate) with a sharp knife to get an even circle that is slightly larger than the width of the cake.

Place the cake top side down on a plate so the bottom is now the top. Use small scraps of marzipan to fill in any holes to create a totally flat surface. Brush the top of the cake with apricot jam then place the round of marzipan on top.

Use your fingers to crimp around the edge then place the marzipan balls on top in a circle. Use a chefs blowtorch to carefully toast the marzipan. You can also place it under a grill if you don’t have a blowtorch but make sure that you keep a really close eye on it!

Toasting the marzipan is totally optional so just skip this step if you are worried about it!

Top Tips:

If you want a plain fruit cake then you can omit the marzipan.

You can swap the dried fruit for different kinds as long as you keep the same overall weight. I used a bag of mixed dried fruit (the kind that is sold for fruit cakes – raisins, sultanas, currants and candied peel) and some dried cranberries and glace cherries. Chopped dried apricots, figs and dates would all work well.

I really recommend using the kind of vegan butter/margarine that comes in a foil wrapped block, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor Blocks will all work. In the US something like Earth Balance Buttery Sticks would be the right kind of product to use.

I brush the cake with a sugar syrup when it comes out of the oven which helps to keep it moist. I do not recommend skipping this step.

Ideally you should bake the cake the day before you want to decorate it as it needs to be cold before you add the marzipan decorations and fruit cake takes a long time to cool.

The cake will keep for a week or more in an airtight container at room temperature.

More Vegan Easter Recipes:

: Vegan Hot Cross Buns

: Vegan Carrot Cake

: Vegan Easter Biscuits

: Vegan Coconut Layer Cake

: Chocolate Orange Hot Cross Buns

: Vegan Carrot Cake Loaf

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Simnel Cake

Vegan Simnel cake - this eggless and dairy free version of the traditional British Easter fruit cake with marzipan is just as good as the original. A light vegan fruit cake is filled with a layer of marzipan and topped with traditional marzipan decorations. The perfect cake for an Easter celebration!

Course Dessert

Cuisine British

Keyword cake

Prep Time 30 minutes

Cook Time 2 hours

Servings 11 people

Author Domestic Gothess

Ingredients

380 g (3 cups + 2 Tbsp) plain (all-purpose) flour
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda (baking soda)
2 tsp mixed spice (pumpkin spice)
190 g (⅔ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cubed
190 g (1 cup + 1 Tbsp) light brown soft sugar (or dark brown)
finely grated zest of 1 orange and 1 lemon
300 g (10 ½ oz) mixed dried fruit (raisins, sultanas, currants and candied peel)
100 g (3 ½ oz) dried cranberries (or more mixed dried fruit)
100 g (3 ½ oz) glace cherries (or more mixed dried fruit) quartered
225 ml (¾ cup + 3 Tbsp) unsweetened non-dairy milk (soy is best)
700 g (24 oz) marzipan
about 2 Tbsp apricot jam

Syrup:

100 ml (7 Tbsp) rum or orange juice
80 g (scant ½ cup) granulated sugar

Instructions

Bake the cake the day before you want to decorate it. Preheat the oven to 170°C/150°fan/325°F/gas mark 3. Grease a deep 20cm/8inch round cake tin and line it with a DOUBLE layer of baking parchment - this helps to stop the cake from catching round the edges.
Whisk together the flour, baking powder, bicarbonate of soda and mixed spice in a large bowl.
Add the cubed vegan butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
Stir through the sugar, orange and lemon zest, mixed dried fruit, dried cranberries and glace cherries until well combined then stir in the milk to form a batter.
Spoon half of the batter into the tin and spread it level. Roll 200g of the marzipan out into an approx 18cm/7inch circle and place it on top of the batter. Spoon the remaining half of the batter on top of the marzipan and spread it level.
Bake the cake for 1 ½ - 2 hours until firm and springy to the touch and a skewer inserted into the centre but not into the marzipan comes out clean. Cover the cake loosely with tin foil after an hour if the top starts to get too dark.
While the cake is baking make the syrup. Place the rum/orange juice and sugar in a small saucepan and stir over a low heat until the sugar has dissolved. Set aside.
Once the cake is baked, remove it from the oven and brush the top generously with some of the syrup. Leave to cool in the tin for 10 minutes then very carefully turn the cake out onto a wire rack (it is delicate when warm so be gentle!).
Brush the cake all over with the rest of the syrup, you can turn it over and brush some on the underside if you like. Leave to cool completely then store in an airtight container.
The following day, use some of the remaining marzipan to make 11 equal sized balls. I used a scale to ensure they were all the same size - 15g per ball. Set aside.
Roll the rest of the marzipan out on a surface lightly dusted with icing sugar. Cut around the base of a 23cm/9inch round cake tin (or similar sized plate) with a sharp knife to get an even circle that is slightly larger than the width of the cake.
Place the cake top side down on a plate so the bottom is now the top. Use small scraps of marzipan to fill in any holes to create a totally flat surface. Brush the top of the cake with apricot jam then place the round of marzipan on top.
Use your fingers to crimp around the edge then place the marzipan balls on top in a circle. Use a chefs blowtorch to carefully toast the marzipan. (This step is optional!). Store in an airtight container at room temperature.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
If you want a plain fruit cake then you can omit the marzipan.
You can swap the dried fruit for different kinds as long as you keep the same overall weight. I used a bag of mixed dried fruit (the kind that is sold for fruit cakes - raisins, sultanas, currants and candied peel) and some dried cranberries and glace cherries. Chopped dried apricots, figs and dates would all work well.
I really recommend using the kind of vegan butter/margarine that comes in a foil wrapped block, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor Blocks will all work. In the US something like Earth Balance Buttery Sticks would be the right kind of product to use.
I brush the cake with a sugar syrup when it comes out of the oven which helps to keep it moist. I do not recommend skipping this step.
Ideally you should bake the cake the day before you want to decorate it as it needs to be cold before you add the marzipan decorations and fruit cake takes a long time to cool.
The cake will keep for a week or more in an airtight container at room temperature.
Cake adapted from: https://thegreatbritishbakeoff.co.uk/recipes/all/phil-spiced-fruit-cake-with-rum-glaze/

Easy Vegan Cornbread (With Gluten Free Option)

March 26, 2020 by hannahhossack 2 Comments

Easy vegan cornbread – this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

This easy vegan cornbread is so quick and simple to make, you can have it ready to eat in just 40 minutes! It also uses mainly basic storecupboard ingredients – no weird egg substitutions here!

It has a lovely soft, moist and tender texture and a lightly sweet, buttery corn flavour. I love to serve it alongside vegan chilli instead of rice, but it is also great as a snack and can easily be adapted to be sweet or savoury as you prefer.

What Is Cornbread?:

Cornbread isn’t very common here in the UK. It is a a quickbread made with cornmeal (often labelled as polenta). It has a texture more akin to cake than that of a yeasted bread and is often served as a side dish.

It is a staple of American cuisine but there are a few different varieties and a big difference between Northern and Southern cornbread. Northern cornbread is sweetened and contains more flour so has a more ‘cakey’ texture.

Southern cornbread does not contain sugar and is often made using less or no flour, giving it a more rustic texture.

This easy vegan cornbread recipe is a Northern style cornbread, with a lightly sweet, cake-like texture.

How To Make Vegan Cornbread:

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

This recipe is so quick to throw together and you only need one bowl (plus a pan to melt the butter).

Place fine cornmeal (also often labelled as polenta) in a large bowl along with plain flour (or gluten-free plain flour), baking powder, bicarbonate of soda, salt and light brown soft sugar (you can use white sugar instead but the flavour isn’t as good).

Give it a good whisk to combine.

Add unsweetened non-dairy milk (soy is best but any variety will work), cider or white wine vinegar and melted vegan butter or oil.

Whisk with a balloon whisk until no dry lumps remain. If you are using regular flour rather than gluten free make sure that you don’t over-beat the batter as that can make the bread tough.

Pour the batter into a greased and lined square tin and bake until golden and a skewer inserted into the centre comes out clean.

Tips And Substitutions:

This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.

I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead – sunflower, vegetable or canola would be best but melted coconut oil should work too.

This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn’t already include it.

I kept my cornbread plain but you can add mix-ins as you like – well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.

Can I Freeze It?:

Yes this vegan cornbread freezes well, either in an airtight container or well wrapped. Allow to defrost at room temperature then refresh in a low oven to serve.

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Easy Vegan Cornbread

Easy vegan cornbread - this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

Course Side Dish

Cuisine American

Keyword bread

Prep Time 10 minutes

Cook Time 20 minutes

Author Domestic Gothess

Ingredients

175 g (1 cup + 2 Tbsp) fine cornmeal (polenta)
150 g (1 ¼ cups) plain (all-purpose) flour (or a plain gluten-free flour blend plus 1/4 tsp xanthan gum IF the flour blend doesn't include it)
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
60 g (⅓ cup) light brown soft sugar
330 ml (1 ¼ cups + 2 Tbsp) unsweetened non-dairy milk (soy is best but any will work)
2 tsp cider or white wine vinegar
120 g (1/2 cup) vegan butter/margarine melted (or use 120ml (1/2 cup) neutral oil)

Instructions

Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20cm/8 inch square cake tin and line with baking parchment.
Place the cornmeal, flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk well to combine.
Add the milk, vinegar and melted butter and whisk until no dry lumps remain.
Pour the batter into the prepared tin and spread level. Bake for 20-30 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tin then slice into squares and serve. Store any leftovers in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.
I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead - sunflower, vegetable or canola would be best but melted coconut oil should work too.
This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn't already include it.
I kept my cornbread plain but you can add mix-ins as you like - well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.

Vegan Lemon Pound Cake (Or Vanilla!)

March 17, 2020 by hannahhossack 3 Comments

Vegan lemon pound cake – this delicious lemon loaf cake is soft, moist and lemony with the classic dense, melt-in-the-mouth texture of a perfect pound cake. You can also use this recipe to make a vegan vanilla pound cake if you prefer!

This vegan lemon pound cake is one of my favourite cake recipe creations to date. It is perfectly moist and soft, dense but not claggy, has a wonderfully tender crumb and a delicate lemon flavour.

It is one of those beautifully simple cakes that is delicious eaten just as it is for a snack; or dressed up with fruit compote and cream or ice cream for a classy dessert.

I adapted it from my (very!) old non-vegan pound cake recipe and I am happy to say that this vegan version is just as good as I remember it being!

What Is Pound Cake?:

Pound cake is a dense, moist cake with a tight, soft crumb; very different to a light and fluffy sponge cake! It is generally baked in either a loaf or bundt tin.

Traditionally it was made with a pound each of flour, sugar, butter and eggs, hence the name. Since it’s invention in the 1700’s, pound cake recipes have evolved a bit to make it a little lighter, less dry and more flavourful, and many countries have their own version.

For this vegan pound cake, I swapped the eggs for silken tofu. That might seem like a weird ingredient to add to cake but trust me it really works!

It’s not an ingredient I would use as an egg replacement in most cake recipes, but here we want a soft, dense, melt-in-the-mouth texture and silken tofu does the job perfectly. Don’t worry, you can’t taste it at all.

How To Make Vegan Lemon Pound Cake:

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

Start by sifting togther the dry ingredients – self-raising flour, bicarbonate of soda and salt. Set them aside.

Place the wet ingredients in a blender – silken tofu, non-dairy milk, lemon juice, oil, lemon zest and vanilla extract and blend until completely smooth. Set aside.

In a large bowl, whisk together softened vegan block butter and caster sugar with an electric mixer until well combined.

Add half of the wet ingredients to the butter and sugar mixture and whisk until smooth; the mixture will look a bit split but that’s ok.

Add half of the dry ingredients and whisk to combine then whisk in the rest of the wet followed by the rest of the dry. Once you have added all of the flour be careful not to over-beat the batter as that can make the cake tough. Just whisk it until it is smooth then stop.

Pour the batter into a greased and lined loaf tin and spread it level. Bake the cake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. The cake will be flat rather than domed on top.

Leave it to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely.

To make the glaze simply stir enough lemon juice into your sifted icing sugar to create a thick but pourable consistency then drizzle it over the top of your cooled cake.

Top Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.

2. For the best textured cake it is important to use a vegan block butter/margarine to make this cake – 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. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).

3. You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

4. All of your ingredients should be at room temperature, so make sure to take the butter and milk out of the fridge a couple of hours before baking.

5. Make sure that you don’t over-beat the batter once you have added the flour as that can make the cake tough.

How To Make Vegan Vanilla Pound Cake:

It’s really easy to adapt this vegan lemon pound cake recipe into a vanilla pound cake one. Simply omit the lemon zest and add an extra tsp of vanilla extract or vanilla bean paste.

DO NOT omit the lemon juice, the recipe needs that to work. Don’t worry, it’s not enough to make the cake taste of lemon, most of the lemon flavour comes from the zest.

For the glaze simply swap the lemon juice for the milk of your choice, about 1 1/2 – 2 Tbsp; enough to make a thick but pourable glaze; and add 1/2 a tsp of vanilla extract.

How To Make Candied Lemon Slices:

The candied lemon slices are totally unecessary, but they are a nice way to decorate the cake and are very easy to make.

To make them, place 150g granulated sugar in a medium-small saucepan with 200ml water. Stir over a low heat until the sugar has dissolved.

Thinly slice 1-2 lemons and lay the slices in a single layer in the syrup. Bring the pan up to a gentle simmer and cook for about 30-45 minutes until soft and almost translucent, flipping the slices over halfway through.

Lay the slices out on a sheet of baking parchment and leave to dry for an hour or two before using. Ideally you shouldn’t place them on the cake until shortly before serving.

More Vegan Loaf Cakes:

: Vegan Lemon Drizzle Cake

: Vegan Biscoff Banana Bread

: Vegan Pumpkin Bread

: Vegan Carrot Cake Loaf

: Vegan Courgette Cake (Zucchini Cake)

: Sweet Potato Bread With Pecan Streusel

: Carrot Banana Bread (Vegan)

: Vegan Chocolate Banana Bread

: Vegan Chocolate Chip Banana Bread

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Lemon (Or Vanilla) Pound Cake

Course Dessert

Cuisine vegan

Keyword cake

Prep Time 20 minutes

Cook Time 55 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Vegan Lemon Pound Cake:

260 g (2 cups + 2 Tbsp) self-raising flour
¼ tsp bicarbonate of soda (baking soda)
¼ tsp salt
120 g (4 ¼ oz) silken tofu
120 ml (½ cup) unsweetened non-dairy milk (soy is best) room temperature
2 Tbsp lemon juice
finely grated zest of 2 lemons (optional)
1 Tbsp sunflower oil (or another flavourless oil)
1 tsp vanilla extract
120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
250 g (1 ¼ cups) caster (superfine) sugar

Lemon Glaze:

140 g (1 cup + 2 Tbsp) icing (powdered) sugar sifted
juice of ½ - 1 lemon (or use 1 ½ - 2 Tbsp milk plus ½ tsp vanilla extract)

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line with baking parchment.
Sift together the self-raising flour, bicarbonate of soda and salt. Set aside.
Place the silken tofu, non-dairy milk, lemon juice, sunflower oil, lemon zest and vanilla extract in a blender and blend until completely smooth. Set aside.
In a large bowl, whisk together the softened vegan block butter and caster sugar with an electric mixer until well combined.
Add half of the wet ingredients to the butter sugar mixture and whisk until smooth, the mixture will look a bit split but that’s ok.
Add half of the dry ingredients and whisk to combine then whisk in the rest of the wet followed by the rest of the dry. Once you have added all of the flour be careful not to over-beat the batter as that can make the cake tough. Just whisk it until it is smooth then stop.
Pour the batter into a greased and lined loaf tin and spread it level. Bake the cake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. The cake will be flat rather than domed on top.
Leave it to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely.
To make the glaze simply stir enough lemon juice into the sifted icing sugar to create a thick but pourable consistency then drizzle it over the top of the cooled cake.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
For the best textured cake it is important to use a vegan block butter/margarine to make this cake – 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. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).
You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.
All of your ingredients should be at room temperature, so make sure to take the butter and milk out of the fridge a couple of hours before baking.

How To Make Vegan Vanilla Pound Cake Instead:

Simply omit the lemon zest and add an extra tsp of vanilla extract or vanilla bean paste.

DO NOT omit the lemon juice, the recipe needs that to work.

For the glaze simply swap the lemon juice for the milk of your choice, about 1 1/2 – 2 Tbsp; and add 1/2 a tsp of vanilla extract.

Vegan Hot Cross Buns

March 9, 2020 by hannahhossack 1 Comment

Vegan hot cross buns – these eggless and dairy-free vesions of the classic British Easter treat are perfectly soft, fluffy and full of flavour. Served split, toasted and buttered they make a wonderful breakfast or snack.

It just wouldn’t be Easter without hot cross buns. The soft, lightly spiced fruity buns are the ultimate Easter food here in the UK but traditionally they aren’t vegan friendly as they contain milk, butter and egg.

More and more supermarkets are creating vegan varieties now, but a shop bought one is never going to beat a freshly baked home-made hot cross bun and fortunately they are really easy to veganize.

These vegan hot cross buns are easier to make than you might think and are beautifully soft, fluffy and full of flavour. You would never be able to tell the difference between these and a traditional egg and dairy laden one.

How To Make Vegan Hot Cross Buns:

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

Making your own vegan hot cross buns isn’t difficult, but it does take a few hours. Most of that is hands off time however so you can do other things at the same time.

If you want, you can also split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.

If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.

Start by mixing white bread flour, caster sugar, cinnamon, mixed spice, salt, instant yeast and orange or lemon zest in the bowl of a stand mixer fitted with a dough hook.

Add the yeast to one side of the bowl and the rest of the ingredients to the other. Yeast doesn’t like to come into direct contact with salt and sugar.

Heat vegan block butter in a pan until it is melted. (I use Naturli Vegan Block, it is the absolute best vegan butter for baking). Remove the pan from the heat and add unsweetened non-dairy milk. (Soy is best but any will work (except tinned coconut milk)).

The mixture should be lukewarm. If the butter resolidifys then you can heat it up gently until it is melted again but make sure that is doesn’t get hot. If it does then set it aside until it has cooled until it is just warm.

Pour the butter mixture into the bowl of flour and mix with a wooden spoon until no dry spots remain. The dough should be quite sticky.

Turn the stand mixer onto a medium-high speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.

You can knead the dough by hand on an un-floured surface if you dont have a stand mixer but be prepared to get sticky!

Place the kneaded dough in a lightly oiled bowl, cover (I use a shower cap) and set aside to rise until it has at least doubled in size, about 1 1/2-2 hours in a warm place.

Alternatively, you can place the dough in the fridge and let it rise overnight instead. The following morning, let it come up to room temperature for half an hour or so before continuing with the recipe.

Once the dough has risen, give it a brief knead to knock it back then flatten it out into a rough rectangle, scatter over the sultanas and mixed peel, roll it up and give it a good knead to evenly distribute the fruit.

Divide the dough into twelve even portions and roll them into balls. I use a digital scale to portion mine out evenly – weigh the ball of dough and divide that number by twelve, that gives you the weight each individual bun should be. Mine worked out to be 100g each.

Try to make sure that there isn’t much fruit on the outside of the bun as it can catch and burn in the oven.

Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm (1/2 inch) between each one and flattening them very slightly with your hand.

Loosely cover the tray and set aside to rise until about doubled in size, around 45-60 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.

The Crosses:

Hot cross buns are traditionally topped with a flour paste cross. This is totally optional however, it doesn’t add to the flavour at all so you can leave them off if you prefer.

To make the paste for the crosses, mix plain flour with enough water to make a thick but pipeable paste. Place it in a piping bag fitted with a small round nozzle (about 3mm).

When the buns have risen pipe a cross on top of each one. If you’ve got them well lined up on the tray you can just pipe in one long line across the row.

Bake the buns for about 25 minutes until deep golden. I use a probe thermometer to check they are cooked all the way through, the internal temperature should reach 94C/201F.

Once the buns are baked, brush them all over with maple syrup to give them a good shine. You can also use golden syrup or smooth apricot jam but you will need to heat them up until they are melty first.

Top Tips For The Best Vegan Hot Cross Buns:

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.

If you want, you can split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.

If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.

The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.

Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.

The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.

The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.

Can I Freeze Them?:

Yes, these vegan hot cross buns freeze well. Freeze them in an airtight container on the day they are baked (make sure they have cooled completely first).

Allow to defrost at room temperature then refresh in a low oven before serving.

More Vegan Easter Recipes:

Vegan carrot layer cake

Vegan Simnel cake

Vegan coconut layer cake

Vegan Easter biscuits

Chocolate orange hot cross buns

Vegan carrot cake loaf

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

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5 from 2 votes

Vegan Hot Cross Buns

Course Breakfast, Snack

Cuisine British

Keyword bread

Prep Time 40 minutes

Cook Time 25 minutes

Rising Time 3 hours

Total Time 4 hours 5 minutes

Servings 12 buns

Calories 289 kcal

Author Domestic Gothess

Ingredients

Vegan Hot Cross Buns:

500 g (4 cups + 2 Tbsp) white bread flour
75 g (1/3 cup) caster (superfine) sugar
2 tsp ground cinnamon
2 tsp mixed spice (pumpkin spice)
1 tsp salt
finely grated zest of 1 orange or lemon
10 g (3 tsp) instant/fast action yeast
80 g (1/3 cup) vegan block butter (I use Naturli Vegan Block)
300 ml (1 1/4 cups) unsweetened non-dairy milk (soy is best)
200 g (7 oz) sultanas
50 g (1 ¾ oz) candied mixed peel

Crosses:

50 g (scant 1/2 cup) plain flour
60 ml (1/4 cup) water
maple syrup/golden syrup/apricot jam to glaze

Instructions

Tip the flour into the bowl of a stand mixer fitted with a dough hook. Add the sugar, cinnamon, mixed spice, salt and orange or lemon zest to one side of the bowl and the yeast to the other. Mix well to combine.
Heat the butter in a pan over a low heat until it is melted. Remove the pan from the heat and stir in the milk. The mixture should be lukewarm. If the butter resolidifys then you can heat it up gently until it is melted again but make sure that is doesn’t get hot. If it does then set it aside until it has cooled until it is just warm.
Pour the butter mixture into the bowl of flour and mix with a wooden spoon until no dry spots remain. The dough should be quite sticky.
Turn the stand mixer onto a medium-high speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.
Alternatively you can knead the dough by hand on an unfloured surface but it is quite sticky.
Place the kneaded dough in a lightly oiled bowl, cover (I use a shower cap) and set aside to rise until it has at least doubled in size, about 1 1/2-2 hours in a warm place.
Alternatively, you can place the dough in the fridge and let it rise overnight instead. The following morning, let it come up to room temperature for half an hour or so before continuing with the recipe.
Once the dough has risen, give it a brief knead to knock it back then flatten it out into a rough rectangle, scatter over the sultanas and mixed peel, roll it up and give it a good knead to evenly distribute the fruit.
Divide the dough into twelve even portions and roll them into balls. Try to make sure that there isn’t much fruit on the outside of the bun as it can catch and burn in the oven.
Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm (1/2 inch) between each one and flattening them very slightly with your hand.
Loosely cover the tray and set aside to rise until about doubled in size, around 45-60 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.
While the buns are rising preheat the oven to 200°C/180°fan/400°F/gas mark 6 and prepare the paste for the crosses.
Place the plain flour in a bowl and gradually stir in enough water to form a thick but pipeable paste. You may not need all of the water. Place the paste in a piping bag fitted with a small round nozzle (about 3mm).
When the buns have risen pipe a cross on top of each one. If you’ve got them well lined up on the tray you can just pipe in one long line across the row.
Bake the buns for about 25 minutes until deep golden. I use a probe thermometer to check they are cooked all the way through, the internal temperature should reach 94C/201F.
Remove the buns from the oven and brush them all over with maple syrup to give them a good shine. If you are using golden syrup or apricot jam instead you will need to gently warm them up until they are runny first. Allow the buns to cool before serving.

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.
If you want, you can split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.
If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.
The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.

Vegan Carrot Cake With Cream Cheese Frosting

February 28, 2020 by hannahhossack Leave a Comment

Classic vegan carrot cake – a delicious eggless and dairy free version of carrot layer cake which is filled and topped with creamy vegan cream cheese frosting. It is so good you won’t be able to tell the difference! This is the perfect cake for Easter, Mother’s Day or any celebration.

This amazing vegan carrot layer cake with cream cheese frosting is the ultimate vegan carrot cake!

It consists of two layers of soft, moist, perfectly spiced carrot cake which is filled and topped with creamy vegan cream cheese frosting. It is a wonderful cake for celebrations such as Easter and Mother’s Day.

Topped with a scattering of chopped pistachios and a few dried rosebuds it makes for a beautiful centrepiece!

How To Make Vegan Carrot Cake:

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

Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, lemon juice, vanilla extract and orange or lemon zest.

Add the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.

Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.

Divide the batter evenly between two 8 inch round greased and lined cake tins and spread it level. Bake for about 35 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for ten minutes then very carefully turn them out onto a wire rack to cool completely. The cakes are very delicate when they are warm so be gentle.

To make the cream cheese frosting, place softened, room temperature vegan block butter in a large bowl. Drain any excess liquid from room temperature vegan cream cheese and pat it dry with paper towels; add it to the bowl with the butter.

Whisk the butter and cream cheese together with an electric mixer until they are well combined. Add sifted icing sugar and a bit of xanthan gum and whisk well until the frosting is smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.

Vegan Cream Cheese Frosting:

I find that vegan cream cheese frosting can be quite tempermental and prone to splitting or becoming runny. You generally either need to use vegetable shortening instead of butter/margarine or add a vast amount of icing sugar to combat this.

I’ve discovered a secret weapon however – xanthan gum. Xanthan gum is a thickening agent and stabiliser commonly used in gluten free baking. It is vegan friendly and can be found in the baking section of most supermarkets.

Adding a small amount to the cream cheese frosting helps to prevent the ingredients from separating, making for a lusciously smooth, creamy frosting.

Top Tips:

1.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.

2. Use a standard sized grater for the carrots rather than a fine one for the best texture.

3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.

If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.

4. You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.

5. Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.

6. When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

How Should I Store This Vegan Carrot Cake?:

Once the cake has been frosted, it is best stored in the refrigerator as the frosting can become a little soft at warm room temperature. Ideally it should be eaten on the day it is assembled but any leftovers will keep for 2-3 days in the fridge.

The cakes can be baked the day before you make the frosting and assemble the cake. Store in an airtight container at room temperature.

The un-iced cakes can be wrapped and frozen for up to three months. I do not recommend freezing the frosting as it is likely to have a detrimental effect on the texture.

The frosting is best made when you are ready to assemble and serve the cake.

More Classic Vegan Cakes:

Vegan Victoria sponge cake

Vegan chocolate fudge cake

Vegan lemon drizzle cake

Vegan ginger cake

Vegan fruit cake

Vegan coffee and walnut cake

Vegan banana cake

Vegan apple cake

Vegan coconut cake

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Carrot Cake

Course Dessert

Cuisine baking

Keyword cake

Prep Time 25 minutes

Cook Time 35 minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cakes:

200 g (1 cup + 2 Tbsp) light brown soft sugar
100 g (½ cup) caster (superfine) sugar
180 ml (¾ cup) sunflower oil (or another flavourless oil)
180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
1 Tbsp fresh lemon juice
2 tsp vanilla exract
finely grated zest of 1 orange or lemon
230 g (2 cups minus 1 Tbsp) plain (all-purpose) flour
100 g (¾ cup + 2 Tbsp) plain wholemeal flour
2 tsp ground cinnamon
1 ½ tsp ground ginger
¾ tsp ground nutmeg
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
¼ tsp salt
360 g (12 ½ oz) coarsely grated carrot

Vegan Cream Cheese Frosting:

150 g (5 ⅓ oz / ½ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
225 g (8 oz) vegan cream cheese (I use Asda own brand) room temperature
450 g (4 ½ cups) icing (powdered) sugar sifted
1/4 tsp xanthan gum
chopped pistachios to decorate (optional)

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8inch round, (ideally 5cm/2in deep) cake tins and line the base and sides with baking parchment.
Whisk together the light brown soft sugar, caster sugar, oil, milk, lemon juice, vanilla and lemon or orange zest in a large bowl.
Add the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Divide the batter evenly between the prepared tins, spread it level and bake for about 35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then very carefully turn them out onto a wire rack and leave to cool completely.
To make the cream cheese frosting, place the softened, room temperature butter in a large bowl. Drain any excess liquid from the room temperature cream cheese and pat it dry with paper towels; add it to the bowl with the butter.
Whisk the butter and cream cheese together with an electric mixer until well combined. Add the sifted icing sugar and xanthan gum and whisk well until smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.
Place one of the cooled cake layers on a cake stand or serving platter and spread over some of the frosting. Place the other layer on top and ice it as you like - the recipe makes enough frosting to cover the sides if you wish.
Decorate with chopped pecans, walnuts or pecans as you like.

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.
Use a standard sized grater for the carrots rather than a fine one for the best texture.
I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through. If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.
You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.
Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.
When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

Vegan Oatmeal Raisin Cookies

February 20, 2020 by hannahhossack Leave a Comment

Vegan oatmeal raisin cookies – these delicious egg and dairy-free cookies are crispy on the outside and soft and chewy in the middle. They are quick and easy to make and perfect for snacking on.

I think that oatmeal raisin cookies are pretty underrated in the cookie world, overshadowed by the ever popular classic chocolate chip. They are one of my favourite types of cookie however and my first choice for snacking on.

These vegan oatmeal raisin cookies are absolutely perfect in my opinion; crispy around the edges and soft and chewy in the middle with a good level of spice. They are also super quick and easy to make and don’t require any weird ingredients or egg replacers.

I love them freshly baked with a cup of tea, they make the perfect snack! They are sweet enough to fulfill any sugar cravings but the oats and raisins make them just that little bit healthier and help to keep you full for longer.

How To Make Vegan Oatmeal Raisin Cookies:

(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 placing softened vegan block butter, light brown soft sugar, caster sugar, non-dairy milk and vanilla extract in a bowl. Beat with an electric mixer until it is light and fluffy. The mixture may look a bit curdled, not to worry, it will come together once you add the dry ingredients.

Add self-raising flour, baking powder, ground cinnamon, nutmeg, salt and porridge oats and mix until well combined.

Stir through the raisins (or chocolate chips if you want to make them a little less ‘worthy’).

Roll the dough into golf ball sized balls and place them well spaced apart on a couple of lined baking sheets. Flatten them very slightly with your hand, not too much though otherwise they will spread too thin.

If the dough is too soft to roll, pop it in the fridge for half an hour or so to firm up. You can keep it in there (covered) for a day or so if needed.

Bake the cookies for about 12-15 minutes, until they are golden around the edges.

Remove from the oven and immediately transfer them to a wire rack to cool. Don’t leave them on the baking tray or the bottoms might go soggy and nobody wants that.

The cookies are best eaten on the day they are baked but they will keep in an airtight container for 2-3 days.

Top Tips:

Make sure that you use a block butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.

If you don’t like raisins no problem! Simply leave them out or swap for chocolate chips, dried cranberries, chopped pecans etc, etc.

If you don’t have any self-raising flour you can use plain flour instead and add an extra 1/2 tsp of baking powder.

If the cookie dough is too soft to roll into balls, pop it in the fridge for half an hour to firm up.

The unbaked cookies can be frozen once they have been shaped into balls and flattened slightly. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

More Vegan Cookie Recipes:

Vegan chocolate chip cookies

Vegan peanut butter chocolate chip cookies

Vegan gingerbread cookies

Vegan biscotti

Maple cookies

Vegan Easter biscuits

Vegan pumpkin chocolate chip cookies

Cinnamon swirl cookies

Chocolate raspberry skillet cookie for two

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Oatmeal Raisin Cookies

Vegan oatmeal raisin cookies – these delicious egg and dairy-free cookies are crispy on the outside and soft and chewy in the middle. They are quick and easy to make and perfect for snacking on.

Course Dessert, Snack

Cuisine American

Keyword cookies

Prep Time 15 minutes

Cook Time 15 minutes

Servings 12 cookies

Author Domestic Gothess

Ingredients

115 g (4 oz / 1 stick) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
85 g (1/2 cup) light brown soft sugar
35 g (3 Tbsp) caster (superfine) sugar
2 Tbsp non-dairy milk (soy is best)
1 tsp vanilla extract
120 g (1 cup) self-raising flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
100 g (3 ½ oz / 1 cup) porridge oats (not jumbo)
100 g (3 ½ oz / ⅔ cup) raisins

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Line two baking sheets with baking parchment.
Place the softened block butter, light brown soft sugar, caster sugar, milk and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy.
Add the flour, baking powder, cinnamon, nutmeg, salt and oats and mix until well combined. Stir through the raisins.
Roll the dough into golf ball sized balls and place them well spaced apart on the baking sheets. You should get about 12-13 cookies. Flatten them very slightly with your hand. If the dough is too soft to roll, pop it in the fridge for half an hour or so to firm up.
Bake the cookies for about 12-15 minutes, until they are golden around the edges. Remove from the oven and immediately transfer them to a wire rack to cool.
The cookies are best on the day they are baked but will keep in an airtight container for 2-3 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.
Make sure that you use a block butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
If you don’t like raisins no problem! Simply leave them out or swap for chocolate chips, dried cranberries, chopped pecans etc, etc.
If you don’t have any self-raising flour you can use plain flour instead and add an extra 1/2 tsp of baking powder.
The unbaked cookies can be frozen once they have been shaped into balls and flattened slightly. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

Vegan Baileys Cheesecake

February 12, 2020 by hannahhossack 2 Comments

Vegan Baileys cheesecake – this rich, creamy vegan cheesecake is the perfect dessert for celebrations. It is easy to make, eggless and dairy-free and tastes so good you would never guess that it’s vegan!

This delicious vegan Baileys cheesecake is adapted from my popular vegan lemon blueberry cheesecake recipe. The method of making it is the same, but the result is totally different!

It is rich and creamy, with an indulgent, grown-up flavour from the Baileys Almande. I topped it with a Baileys chocolate ganache which is to die for! I could just eat it by the spoonful!

The filling is made using silken tofu (hear me out!), soaked cashews, coconut cream and Baileys Almande, with a little flour and cornflour to set the cheesecake in place of the eggs and some lemon juice 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.

How To Make Vegan Baileys Cheesecake:

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

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.

Place the crushed biscuits in a bowl and mix in 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.

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

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, Baileys Almande, lemon juice, sugar, cornflour, flour, vanilla extract, nutmeg and salt.

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.

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.

The next day, make the ganache. Place chopped dark chocolate, Baileys Almande and coconut cream in a heatproof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir until melted and smooth then remove from the heat.

Let the ganache cool until it is room temperature but still pourable. Carefully unmould the cheesecake, place on a serving platter and pour over the gananche. Either serve right away or referigerate until you are ready to eat it.

Vegan Baileys Cheesecake Top Tips:

You need to use 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. If you don’t want to use tofu then you can probably swap it for vegan cream cheese.

I used Baileys Almande, but you can use any kind of vegan Irish Cream liqueur instead, whether shop bought or homemade.

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 250ml line with the leftover liquid.

The coconut cream can also be swapped for a soy or oat based cream. The higher the fat content the better.

The cheesecake will keep in the fridge in an airtight container for around 3 days. It can also be frozen.

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:

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.

Use a good non-stick springform tin – if the cheesecake sticks to the sides of the tin, cracks can form as it cools and shrinks.

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).

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.

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.

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 chocolate ganache on this vegan Baileys 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!

More Vegan Dessert Recipes:

No-bake vegan chocolate cherry cheesecake

Vegan lemon blueberry cheesecake

Vegan strawberry tart

Vegan steamed chocolate pudding

Vegan pumpkin pie

Blueberry frangipane tarts

No-bake chocolate stem ginger tart

Blueberry pie with coconut oil crust

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Vegan Baileys Cheesecake

Course Dessert

Cuisine vegan

Keyword cheesecake

Prep Time 20 minutes

Cook Time 1 hour

Chilling and Soaking Time 12 hours 30 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Base:

250 g (9 oz) vegan friendly digestive biscuits (or gingersnaps/ Oreos)
100 g (3 ½ oz) vegan block butter (not the spreadable kind. I use Naturli Vegan Block) melted

Filling:

80 g (½ cup) raw cashews soaked in boiling water for ½ hour, or in cold water overnight
450 g (16 oz) firm silken tofu* excess water drained off
150 ml (½ cup + 2 Tbsp) Baileys Almande**
250 ml (1 cup) coconut cream***
2 Tbsp fresh lemon juice
150 g (¾ cup) caster (superfine) sugar
30 g (¼ cup) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
1 Tbsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg

Ganache:

150 g (5 ⅓ oz) dark chocolate chopped
100 ml (⅓ cup + 1 Tbsp + 1 tsp) Baileys Almande**
80 ml (⅓ cup) coconut cream***

Instructions

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.
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.
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.
Bake the base in the preheated oven for 10 minutes then remove and set aside to cool.
To make the filling, drain the soaked cashews well then add them to a blender along with the silken tofu, coconut cream, Baileys Almande, lemon juice, sugar, cornflour, flour, vanilla extract, nutmeg and salt.
Blend until the mixture is perfectly smooth. 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. Place the tin in a roasting tray and place it in 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 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.
The next day, make the ganache. Place the chopped dark chocolate, Baileys Almande and coconut cream in a heatproof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir until melted and smooth then remove from the heat.
Let the ganache cool until it is room temperature but still pourable.
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 gananche over the top of the cheesecake. Either serve right away or referigerate until you are ready to eat it.

Recipe Notes

*You need to use 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. If you don’t want to use tofu then you can probably swap it for vegan cream cheese.
**I used Baileys Almande, but you can use any kind of vegan Irish Cream liqueur instead, whether shop bought or homemade.
***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 250ml line with the leftover liquid.
***The coconut cream can also be swapped for a soy or oat based cream. The higher the fat content the better.
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
The cheesecake will keep in the fridge in an airtight container for around 3 days. It can also be frozen.

Carrot Banana Bread (Vegan)

January 29, 2020 by hannahhossack Leave a Comment

Carrot banana bread – this easy vegan loaf cake is super moist and delicious thanks to both banana and grated carrot. It is not too sweet so is perfect for breakfast and snacking. Eggless and dairy free.

This vegan carrot banana bread is the perfect cake for snacking; it is not too sweet and pretty low in fat too. It is also full of fruit and veg and uses part wholemeal flour; healthy enough for breakfast I say!

It is a very simple banana bread recipe, adapted from my vegan chocolate chip banana bread, with grated carrot and extra spices to give it a different twist.

How To Make Vegan Carrot Banana Bread:

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

Start by grating your carrot, you want 150g which is about two small-medium carrots. Use the coarse rather than the fine side of the grater otherwise the cake might end up being a bit too moist.

Next you want to squeeze most of the excess moisture out of the grated carrot with some kitchen towels. There is no need to fully wring it out but you do want to pat it dry as best you can. After drying you should have about 120g of grated carrot left. Set it aside while you prepare the batter.

In a large bowl sift together plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.

In a separate bowl mash three medium bananas (300g) then whisk in some neutral oil*, non-dairy milk (I use soy but any should be fine), light brown soft sugar (or you could use coconut sugar), vanilla extract and cider or white wine vinegar.

*(I use sunflower but any oil is fine. If you use melted coconut oil then make sure that your milk is lukewarm so that the oil doesn’t resolidify)

Pour the wet ingredients into the dry and mix gently with a balloon whisk until no dry spots remain then stir through the grated carrot.

Pour the batter into a greased and lined loaf tin, spread it level and bake for about 60-75 minutes until a skewer inserted into the centre comes out clean.

Leve the cake to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. It will keep for up to four days in an airtight container.

Top Tips:

Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.

Use the coarse rather than the fine side of the grater for the same reason.

Don’t over-beat the batter as that can make the banana bread tough, just mix it until the wet and dry ingredients are combined.

If you want, this vegan carrot banana bread would be lovely with a couple of handfuls of chopped walnuts, pecans or raisins stirred through the batter along with the carrot.

More Vegan Banana Recipes:

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Carrot Banana Bread (Vegan)

Course Breakfast, Dessert, Snack

Cuisine baking

Keyword cake

Prep Time 15 minutes

Cook Time 1 hour

Servings 8 people

Author Domestic Gothess

Ingredients

150 g (2 small) carrots
300 g (3 medium) very ripe bananas
80 ml (⅓ cup) neutral oil (I used sunflower) (or use melted coconut oil)
60 ml (¼ cup) unsweetened non-dairy milk (I used soy) (warm if using coconut oil)
120 g (⅔ cup) light brown soft sugar (or coconut sugar)
1 tsp cider or white wine vinegar
1 tsp vanilla extract
200 g (1 + ⅔ cup) plain (all-purpose) flour
80 g (⅔ cup) plain wholemeal flour (or more all-purpose)
1 ½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
Grate the carrot using the coarse side of the grater. Squeeze the grated carrot dry using paper towels; there should be about 120g left after squeezing. Set aside.
Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
Sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain. Don't over-beat the mixture.
Add the grated carrot and stir through.
Pour the batter into the prepared tin and spread level. Bake for about 60-70 minutes until a skewer inserted into the centre comes out clean. Cover the cake loosely with tin foil part way through baking if the top starts to get too dark.
Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.

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.
Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.
If you want you can add a couple of handfuls of chopped walnuts, pecans or raisins to the batter along with the carrot.

Vegan Scones

January 15, 2020 by hannahhossack 2 Comments

Vegan scones – these easy eggless and dairy-free British scones are a perfect tea time treat. They are quick and simple to make and totally delicious. Serve with jam and vegan cream; or eat them split, toasted and buttered.

Scones are a classic British afternoon tea staple, and they also happen to be incredibly quick and easy to make at home. These vegan scones are indistinguishable from the best classic scones and are sure to be a real crowd-pleaser.

I did a fair bit of testing to come up with this ultimate vegan scone recipe; I tried various different fats, milks, buttermilk, yogurt etc and this version was by far my favourite.

They are light and moist, with a pleasing amount of crumble and just enough sweetness; the perfect scone for a vegan afternoon tea!

Vegan Scone Ingredients:

Scones only require a few basic store-cupboard ingredients:

Self-raising flour – it’s important to use self-raising flour to get the best rise.

Baking powder – the self-raising flour alone isn’t quite enough, scones need a little extra baking powder to get a really good rise.

Vegan block butter – using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content.

I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.

Refined coconut oil – I did a lot of testing to perfect these vegan scones and found that the ones that used half refined coconut oil and half vegan block butter had the best flavour and texture. You can use all coconut oil or all butter instead but half and half is best.

Make sure that you use refined, rather than virgin coconut oil (unless you want your scones to taste like coconut), and it should be solid, not soft or melted; refrigerate it if necessary to firm it up.

Caster sugar – I use caster/superfine sugar rather than granulated as it dissolves into the dough more easily. Granulated will work if that is all you have though. British scones shouldn’t be too sweet so I don’t use lots; you can add a bit extra if you prefer a sweeter scone; or reduce it if you like them a little more puritanical or if you want to make savoury ones.

Soy milk – I use unsweetened soy milk to make my scones as it has the highest protein content. Any non-dairy milk will work but soy is best (oat would be my second choice).

I glaze the vegan scones with a mixture of soy milk and maple syrup which gives them a lovely colour. You can use just milk if you prefer.

How To Serve Scones:

Scones go stale very quickly and are best eaten as fresh as possible, ideally within a couple of hours of being baked. (See below for freezing/make-ahead tips).

Traditionally they are served with jam and clotted cream though I have never been a huge fan of the cream (don’t hate me!) and I like mine with just jam, ideally raspberry.

Obviously clotted cream isn’t vegan but vegan whipped cream would be an acceptable substitute. If you are in the UK then Elmlea now make a plant-based whippable double cream and most supermarkets sell a vegan squirty cream; or you could go for homemade coconut whipped cream if you don’t mind the flavour.

My husband eschews the jam and cream entirely, preferring his scones split, toasted and buttered (with Naturli Spreadable); this is absolutely the best way to eat slightly stale scones.

They would also be lovely served with my vegan lemon curd or plum and amaretto jam.

How To Make Vegan Scones:

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

Start by mixing together self-raising flour and baking powder in a large bowl until they are well combined.

Add cold, diced vegan block butter and solid refined coconut oil and rub them in using your fingertips until no lumps of fat remain and the mixture resembles breadcrumbs.

The coconut oil in particular can be difficult to rub in so do take your time to ensure that there are no lumps remaining. You can also use a food processor instead for this step (this step only) to save time. Next, stir in some caster sugar.

Gradually stir in the milk until it forms a soft, almost sticky dough. I find that the back of a table knife is the best tool for this job, it enables you to cut the liquid through without over-mixing the dough.

If there are any dry, floury bits left in the bottom of the bowl add a drop more milk to mix them in. You may not need to use all of the milk, or you may need a little more.

Bring the dough together into a ball, it should be soft and a bit sticky. Turn it out onto a lightly floured surface, don’t knead it but use your hands to kneaten it a little and pat it out into a round about 4cm/1 1/2 inches thick.

Use a 6cm/2 1/3 inch round cutter (plain or fluted is fine) to cut out four scones. Place them slightly spaced apart on a baking parchment lined baking sheet.

Very gently bring the scraps of dough back together, pat out into a round again and cut out two or three more scones.

Brush the tops of the scones with a mixture of milk and maple syrup to glaze. Don’t let it drip down the sides as that can inhibit the rise.

Bake for 15-18 minutes, until golden. If you tap the underside they should sound hollow, like bread. Remove from the oven and place on a wire rack to cool a little before serving.

Top Tips:

Scones are very easy to make, but to ensure that you end up with tall, light, moist, delicious scones rather than hockey pucks it is important to follow a few basic rules:

1.Your butter and milk should be fridge cold, not room temperature; and the coconut oil (if using) should be solid. If it is a bit soft then refrigerate it first until firm.

2. Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!

3. The dough should be on the soft, almost sticky side for the lightest, moistest results.

4. Pat, rather than roll the dough out and keep it quite thick, about 4cm / 1 1/2 inches is ideal.

5. When you cut the scones out, press the cutter straight down, don’t twist it. Flour the cutter first to make it easier to remove the scones.

6. Placing the cut scones on the baking tray upside down can help them to rise more evenly.

7. When you glaze the scones, make sure that you brush it on the tops only, don’t let any glaze drip down the sides as it can inhibit the rise.

8. Get the scones into the oven as soon as possible, don’t leave them sitting around as the raising agents start to work straight away.

9. Scones are best eaten as soon as possible, ideally just cooled, and definitely on the same day as they are baked. If you do happen to have any leftovers the next day then they are best eaten split, toasted and buttered.

Can I Freeze These Vegan Scones?:

You can freeze the scones once they have cooled (ideally as soon as they are completely cold). To eat, defrost them then place in a low oven (160C/fan140C/320F/gas mark 3) for a few minutes to refresh.

You can also freeze the unbaked scones as soon as you have cut them out. Freeze them on some baking paper on a baking tray before storing them in a freezer-safe tub or zip seal bag. Then, when you want your scones, transfer them to a prepared tray and pop them straight into the preheated oven from frozen. You might need to add a couple of minutes to the baking time.

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

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5 from 1 vote

Vegan Scones

Course Breakfast, Dessert

Cuisine British

Keyword scones

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6 scones

Author Domestic Gothess

Ingredients

350 g (3 cups minus 2 Tbsp) self-raising flour
1 tsp baking powder
50 g (1 ¾ oz) vegan block butter (I use Naturli Vegan Block) cold
50 g (1 ¾ oz) solid refined coconut oil refrigerated if necessary
40 g (3 Tbsp) caster (superfine) sugar
160-180 ml (⅔ to ¾ cup) unsweetened soy milk (or another non-dairy milk)

Glaze:

1 Tbsp soy milk
1/2 Tbsp maple syrup

To Serve:

jam and vegan cream or thick coconut yogurt

Instructions

Preheat the oven to 220°C/200°C fan/400°F/gas mark 6. Line a baking tray with baking parchment.
Mix together the self-raising flour and baking powder in a large bowl until they are well combined.
Add the cold, diced vegan block butter and solid refined coconut oil and rub them in using your fingertips until no lumps of fat remain and the mixture resembles breadcrumbs.
The coconut oil in particular can be difficult to rub in so do take your time to ensure that there are no lumps remaining. You can also use a food processor instead for this step (this step only) to save time.
Stir in the caster sugar.
Gradually stir in the milk using the back of a knife until it forms a soft, almost sticky dough. If there are any dry, floury bits left in the bottom of the bowl add a drop more milk to mix them in. You may not need to use all of the milk, or you may need a little more.
Bring the dough together into a ball, it should be soft and a bit sticky. Turn it out onto a lightly floured surface, don’t knead it but use your hands to kneaten it a little and pat it out into a round about 4cm/1 1/2 inches thick.
Use a floured 6cm/2 ⅓ inch round cutter (plain or fluted is fine) to cut out four scones. Press the cutter straight through the dough, don't twist it. Place them slightly spaced apart on the baking sheet.
Very gently bring the scraps of dough back together, pat out into a round again and cut out two or three more scones.
For the glaze, mix together the milk and maple syrup in a small bowl.
Brush the tops of the scones with the glaze. Don’t let it drip down the sides as that can inhibit the rise.
Bake for 15-18 minutes, until golden. If you tap the underside they should sound hollow, like bread. Remove from the oven and place on a wire rack to cool a little before serving.

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.
You can use all vegan block butter or all coconut oil instead of 50/50 if you prefer; but half of each will give the best flavour and texture.
Your butter and milk should be fridge cold, not room temperature; and the coconut oil (if using) should be solid. If it is a bit soft then refrigerate it first until firm.
Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that.
Placing the cut scones on the baking tray upside down can help them to rise more evenly.
Get the scones into the oven as soon as possible, don’t leave them sitting around as the raising agents start to work straight away.
Scones are best eaten as soon as possible, ideally just cooled, and definitely on the same day as they are baked. If you do happen to have any leftovers the next day then they are best eaten split, toasted and buttered.
You can freeze the scones once they have cooled (ideally as soon as they are completely cold). To eat, defrost them then place in a low oven (160C/fan140C/320F/gas mark 3) for a few minutes to refresh.
You can also freeze the unbaked scones as soon as you have cut them out. Freeze them on some baking paper on a baking tray before storing them in a freezer-safe tub or zip seal bag. Then, when you want your scones, transfer them to a prepared tray and pop them straight into the preheated oven from frozen. You might need to add a couple of minutes to the baking time.

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Optional Mix-Ins:

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More Vegan Banana Bread Recipes:

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Easy Vegan Banana Bread

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Instructions

Recipe Notes

Optional Mix-Ins:

Can I Freeze It?:

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How To Make Vegan Simnel Cake:

Top Tips:

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Vegan Simnel Cake

Ingredients

Syrup:

Instructions

Recipe Notes

What Is Cornbread?:

How To Make Vegan Cornbread:

Tips And Substitutions:

Can I Freeze It?:

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Easy Vegan Cornbread

Ingredients

Instructions

Recipe Notes

What Is Pound Cake?:

How To Make Vegan Lemon Pound Cake:

Top Tips:

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More Vegan Loaf Cakes:

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Vegan Lemon (Or Vanilla) Pound Cake

Ingredients

Vegan Lemon Pound Cake:

Lemon Glaze:

Instructions

Recipe Notes

How To Make Vegan Vanilla Pound Cake Instead:

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The Crosses:

Top Tips For The Best Vegan Hot Cross Buns:

Can I Freeze Them?:

More Vegan Easter Recipes:

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Vegan Hot Cross Buns

Ingredients

Vegan Hot Cross Buns:

Crosses:

Instructions

Recipe Notes

How To Make Vegan Carrot Cake:

Vegan Cream Cheese Frosting:

Top Tips:

How Should I Store This Vegan Carrot Cake?:

More Classic Vegan Cakes:

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Vegan Carrot Cake

Ingredients

Vegan Carrot Cakes:

Vegan Cream Cheese Frosting:

Instructions

Recipe Notes

How To Make Vegan Oatmeal Raisin Cookies:

Top Tips:

More Vegan Cookie Recipes:

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Vegan Oatmeal Raisin Cookies

Ingredients

Instructions

Recipe Notes

How To Make Vegan Baileys Cheesecake:

Vegan Baileys Cheesecake Top Tips:

How To Prevent Cheesecake From Cracking:

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.