Baking Recipes

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

Vegan Battenberg Cake

July 2, 2020 by hannahhossack Leave a Comment

Vegan Battenberg cake – this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is arranged in a chequered pattern and wrapped in marzipan; it is easier to make than you might think! Step by step photos included.

This vegan Battenberg cake took me a fair bit of testing to get right, but it was so worth the effort! It looks and tastes just like I remember Battenberg cake did in my pre-vegan days.

It is moist with a tender crumb, a sweet almond flavour and plenty of marzipan. The perfect cake to serve for afternoon tea!

It may look like it is complicated to make but it is actually pretty straightforward and you don’t need any special equipment. Just a 20cm / 8in square cake tin, some baking parchment and tin foil.

It does take a little while to assemble and you do need to pay attention to detail if you want a perfectly straight, even cake; but it isn’t difficult.

What Is Batternberg Cake?:

Battenberg (or Battenburg) is a classic British cake consisting of a light, almond flavoured sponge coloured pink and yellow, arranged in a chequered pattern and wrapped in marzipan.

Early Battenberg cakes had nine squares but modern ones have a simpler four. Probably because it was easier to mass produce.

It’s origins are somewhat contested, though the commonly held belief is that the first Battenberg cake was baked in 1884 to celebrate Prince Louis of Battenberg marrying Princess Victoria, Queen Victoria’s granddaughter and Prince Philip’s grandmother. There is little documentary evidence to back up this claim however.

How To Make Vegan Battenberg Cake:

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

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/ 8in square cake tin.

Cut a piece of baking parchment about twice as wide as the tin – 20x40cm. Fold it in half widthways then push up the centre fold to make a pleat at least as high as the tin.

Fold a piece of tin foil over several times into a thick piece the same width as the tin and height as the pleat. Place it inside the pleat and then use this to line the tin, making sure that the pleat runs down the centre, dividing the tin into two smaller ones.

Leave a bit of parchment overhanging on either side of the tin to make it easier to remove the cakes from the tin later. If your tin isn’t non-stick then you will also need to line the other two sides with strips of baking parchment.

Place the self-raising flour, caster sugar, ground almonds, baking powder and salt in a large bowl and whisk to combine.

In a jug, whisk together the melted butter/margarine, non-dairy milk and vanilla and almond extracts.

Pour the wet ingredients into the dry and whisk to combine. Do not over-beat the batter as that can make the cake tough, just mix until no dry lumps remain.

Using a scale for accuracy, pour half of the batter into a separate bowl and stir in a little bit of pink or red food colouring until you reach the desired shade, be careful not to add too much (I was a bit heavy handed and my cakes are slightly too pink).

Scrape the coloured batter into one half of the tin, and the uncoloured batter into the other half. Spread them level then bake for 30-35 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool in the tin for 20 minutes then carefully lift them out onto a wire rack using the overhanging sides and the centre pleat. It really helps to have a second person to help you do this as the cakes are very delicate when warm. Peel off the parchment and leave them on the wire rack to cool completely.

Once the cakes are completely cold, trim the tops of them to level if necessary, they should be exactly the same height. (Mine baked up completely flat and I used a scale to divide the mixture in half so no trimming necessary).

Place one cake on top of the other and trim the long edges to neaten them. If you want perfect squares then use a tape measure – the cakes should be twice as wide as they are high. Mine were 4cm high so I trimmed them to be 8cm wide.

Slice the cakes in half lengthways so you have two long strips of each colour.

Spread a thin layer of apricot jam over the long side of one of the strips and stick a strip of the opposite colour to it.

Spread a thin layer of jam over the top of both of those strips and stick the remaining strips on top, spreading more jam in between the two, to form a chequered pattern – pink above white and white above pink.

Dust a surface with icing sugar and roll out the marzipan into a rectangle about 20x38cm. Trim one of the short edges to neaten it.

Spread the top of the cake with jam then place it, jam side down, against the trimmed short edge. Spread jam over the rest of the cake (except the short ends).

Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal. Flip the cake so that the join is on the bottom.

Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern. If you like you can gently score lines on the top of the cake with a knife to make a crisscross pattern.

Top Tips For The Best Vegan Battenberg Cake:

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.

Take time lining your tin to make sure that it is exactly divided in half.

To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.

The cakes should be completely cold before you cut them otherwise they will be difficult to slice and you might not be able to get them neat. If you like you can bake the cakes the day before assembling and store them in an airtight container overnight.

To get perfect squares of cake you will need to use a ruler or tape measure. Start by making sure that both of the cakes are level and exactly the same height (if you used a scale to measure them out then they should be!). Measure how high the cakes are, mine were 4cm. Trim the long edges so that the cakes are twice as wide as they are high, so 8cm in my case. Then slice them in half lengthways so that you end up with four long rectangles that are 4cm wide and 4cm high (depending on your initial height measurement).

If the jam is too thick to spread, warm it up for a few seconds in the microwave until it is runny. Try and avoid spreading any large chunks of fruit onto the cake. Smooth jam would be best.

Apricot jam is traditional but you can use any flavour of jam you like, it is more for sticking everything together than for flavour.

Which Food Colouring To Use?:

You need to make sure that you use a bake stable gel food colouring. A lot of the food colourings that you can buy from supermarkets are not bake stable and your lovely pink cake will fade and turn brown as it cooks.

Not all food colourings are vegan friendly as they may use cochineal, so you will need to check the specific brand to make sure that it is safe.

I use Rainbow Dust ProGel pink colouring which is vegan friendly. (Available from Amazon and various other places).

How To Store Vegan Battenberg Cake:

This vegan Battenberg cake is best eaten within a day or two but it will keep in an airtight container at room temperature for 3-4 days. It may become a little bit sticky after a day or so.

It does not need to be kept in the fridge unless it is very hot out.

Can I Freeze It?:

Yes. Wrap it well to prevent freezerburn and freeze for up to 1 month. Allow to defrost at room temperature.

The marzipan may become a little sticky upon defrosting so I don’t recommend making and freezing the cake in advance of serving it; just freeze any leftovers you may have.

More Classic British Cakes:

Vegan Victoria sponge cake

Vegan lemon drizzle cake

Vegan Simnel cake

Vegan coffee and walnut cake

Easy vegan ginger cake

Vegan Christmas 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 Battenberg Cake

Vegan Battenberg cake - this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is arranged in a chequered pattern and wrapped in marzipan; it is easier to make than you might think!

Course Dessert, Snack

Cuisine British

Keyword cake

Prep Time 1 hour

Cook Time 30 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Cake

275 g (2 ¼ cups) self-raising flour
220 g (1 cup) caster (superfine) sugar
80 g (⅔ cup) ground almonds
1 ¼ tsp baking powder
¼ tsp salt
190 g (⅔ cup + 2 Tbsp) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) melted
190 ml (⅔ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) room temperature
1 ½ tsp vanilla extract
¾ tsp almond extract
pink or red gel food colouring*

To Assemble

apricot jam
500 g (17 ½ oz) marzipan
icing sugar for rolling

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/ 8in square cake tin.
Cut a piece of baking parchment about twice as wide as the tin - 20x40cm. Fold it in half widthways then push up the centre fold to make a pleat at least as high as the tin. Fold a piece of tin foil over several times into a thick piece the same width as the tin and height as the pleat. Place it inside the pleat and then use this to line the tin, making sure that the pleat runs down the centre, dividing the tin into two smaller ones. Leave a bit of parchment overhanging on either side of the tin to make it easier to remove the cakes from the tin later. If your tin isn't non-stick then you will also need to line the other two sides with strips of baking parchment. (See post above for step-by-step photos).
Place the self-raising flour, caster sugar, ground almonds, baking powder and salt in a large bowl and whisk to combine.
In a jug, whisk together the melted butter, milk and vanilla and almond extracts.
Pour the wet ingredients into the dry and whisk to combine. Do not over-beat the batter.
Using a scale for accuracy, pour half of the batter into a separate bowl and stir in a little bit of food colouring until you reach the desired shade, be careful not to add too much.
Scrape the coloured batter into one half of the tin, and the uncoloured batter into the other half. Spread them level then bake for 30-35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tin for 20 minutes then carefully lift them out onto a wire rack using the overhanging sides and the centre pleat. It really helps to have a second person to help you do this as the cakes are delicate when warm. Peel off the parchment and leave them on the wire rack to cool completely.
Once the cakes are completely cold, trim the tops of them to level if necessary, they should be exactly the same height. (Mine baked up completely flat and I used a scale to divide the mixture in half so no trimming necessary).
Place one cake on top of the other and trim the long edges to neaten them. If you want perfect squares then use a tape measure - the cakes should be twice as wide as they are high. Mine were 4cm high so I trimmed them to be 8cm wide.
Slice the cakes in half lengthways so you have two long strips of each colour.
Spread a thin layer of apricot jam over the long side of one of the strips and stick a strip of the opposite colour to it.
Spread a thin layer of jam over the top of both of those strips and stick the remaining strips on top, spreading more jam in between the two, to form a chequered pattern - pink above white and white above pink.
Dust a surface with icing sugar and roll out the marzipan into a rectangle about 20x38cm. Trim one of the short edges to neaten it.
Spread the top of the cake with jam then place it, jam side down, against the trimmed short edge. Spread jam over the rest of the cake (except the short ends).
Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal. Flip the cake so that the join is on the bottom.
Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern. If you like you can gently score lines on the top of the cake with a knife to make a crisscross pattern.

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 need to make sure that you use a bake stable gel food colouring. A lot of the food colourings that you can buy from supermarkets are not bake stable and your lovely pink cake will fade and turn brown as it cooks. I use Rainbow Dust ProGel pink colouring which is vegan friendly. (Available from Amazon and various other places).
Take time lining your tin to make sure that it is exactly divided in half.
To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.
The cakes should be completely cold before you cut them otherwise they will be difficult to slice and you might not be able to get them neat. If you like you can bake the cakes the day before assembling and store them in an airtight container overnight.
To get perfect squares of cake you will need to use a ruler or tape measure. Start by making sure that both of the cakes are level and exactly the same height (if you used a scale to measure them out then they should be!). Measure how high the cakes are, mine were 4cm. Trim the long edges so that the cakes are twice as wide as they are high, so 8cm in my case. Then slice them in half lengthways so that you end up with four long rectangles that are 4cm wide and 4cm high (depending on your initial height measurement).
If the jam is too thick to spread, warm it up for a few seconds in the microwave until it is runny. Try and avoid spreading any large chunks of fruit onto the cake. Smooth jam would be best.

Vegan Banana Blondies

June 10, 2020 by hannahhossack Leave a Comment

Vegan banana blondies – these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

I seem to have had a constant supply of brown bananas recently. Once they have got even the slightest hint of a brown spot I don’t like to eat them as they are, but I do love banana baked goods!

As amazing as banana bread is, it is nice to have other options to use up those bananas that are past their best. (See below, just above the recipe card for more ideas for using up brown bananas).

These vegan banana blondies are rich and flavourful, with a fudgy, chewy texture; as the best blondies should be. I added chopped nuts and dark chocolate chips which work wonderfully with the sweet banana flavour.

They make a delicious, easy to grab snack, or they are amazing warmed through for a couple of seconds in the microwave and served with ice cream.

Here’s What You’ll Need:

Vegan block butter/margarine: 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. I haven’t tested these vegan banana blondies with coconut oil.

Light brown soft sugar: Brown sugar is essential in blondies for that lovely caramel flavour and colour; don’t swap it for more white sugar, they won’t be as good.

Caster or granulated sugar: I like these blondies best with a blend of brown and white sugars. I like golden caster sugar but white is fine too. You can also swap it for more brown sugar.

Banana: To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine). The amount used equates to about one large banana and the more ripe and brown it is the better!

Vanilla extract: Essential in blondies I think. Be sure to use extract rather than essence for the best flavour. Or vanilla bean paste would be even better!

Plain flour: Just regular plain/all-purpose flour is best, though cake flour should also work.

Cornflour (cornstarch): A bit of cornflour helps to bind in place of egg and gives the blondies a nice texture. You can swap it for more plain flour if you don’t have any but if you’ve got it then definitely use it.

Baking powder: Blondies (like brownies) often don’t contain a raising agent, but the eggs do usually give a bit of lift. Seeing as we aren’t using those, a bit of baking powder does the trick instead.

Salt: always a necessity in baked goods I feel.

Chopped nuts: I use pecans but walnuts, hazelnuts or almonds would all be good. Or omit them if you prefer.

Chocolate chips: I actually use chopped dark chocolate but either is good; or you can use vegan white chocolate for a more classic blondie flavour. Or just omit the chocolate altogether.

How To Make Vegan Banana Blondies:

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

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.

Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.

Stir in the mashed banana and vanilla extract.

Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter as that can make the blondies tough.

Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.

Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.

Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.

Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Top Tips:

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.

To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).

You can omit the chocolate chips and nuts for plain banana blondies.

Don’t be tempted to reduce the sugar as that will affect the texture.

The brown sugar is essential for the right flavour and texture.

It is important not to over-bake blondies. They are ready when a skewer inserted into the centre comes out with moist crumbs, but no wet batter on it.

To get neat squares you need to let the blondies cool completely before slicing them.

How To Store Vegan Banana Blondies:

These vegan banana blondies will keep in an airtight container at room temperature for about 4 days.

They can also be frozen – either in a freezerproof container or a ziplock bag. Store for up to three months and allow to defrost at room temperature.

More Vegan Banana Recipes:

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 Banana Blondies

Vegan banana blondies - these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

Course Dessert, Snack

Cuisine American

Keyword blondies

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 people

Author Domestic Gothess

Ingredients

160 g (⅔ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block)
200 g (1 cup + 1 Tbsp) light brown soft sugar
100 g (½ cup) caster or granulated sugar
130 g (½ cup + 2 tsp) mashed very ripe banana (about 1 large)
2 tsp vanilla extract
250 g (2 cups) plain (all-purpose) flour
10 g (1 Tbsp) cornflour (cornstarch)
1 tsp baking powder
½ tsp salt
80 g (2 ¾ oz) chocolate chips or chopped dark chocolate (optional)
80 g (2 ¾ oz) chopped nuts (I used pecans) (optional)

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.
Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.
Stir in the mashed banana and vanilla extract.
Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter.
Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.
Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.
Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

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.
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.
To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).
You can omit the chocolate chips and nuts for plain banana blondies.
Don’t be tempted to reduce the sugar as that will affect the texture.
The brown sugar is essential for the right flavour and texture.

Vegan Marble Cake

June 5, 2020 by hannahhossack 1 Comment

Vegan marble cake – this vegan chocolate and vanilla pound cake is moist, soft and very moreish! It makes a great snack or indulgent breakfast and just look at those swirls! Eggless and dairy-free.

This vegan marble cake is quite a looker with it’s beautiful chocolate and vanilla swirls! But more importantly it tastes great too!

Marble cake is an absolute childhood classic; it consists of a pound cake style cake in two distinctly coloured batters that are swirled together, most often baked in a loaf tin.

Chocolate and vanilla is the most common variety, though chocolate orange is also popular, as well as various more garishly coloured ones.

My vegan marble cake uses one batter to make both the vanilla and chocolate portions and is very easy to make.

Because marble cake is mixed a bit more than regular cake – to mix the cocoa into the chocolate batter and to create the swirls, I decided to make this cake using the reverse creaming method to prevent it from becoming tough due to overmixing.

It may sound complicated, but the reverse creaming method is very simple; it just means that you mix the flour with the fat first and then add the wet ingredients.

Coating the flour with fat helps to stop the gluten from developing when it is mixed, making for a more soft and tender cake crumb.

What Ingredients Do I Need?:

Silken tofu: When I was working on my vegan lemon pound cake recipe, I found that (after a lot of testing!) silken tofu was the best egg replacer for pound cake so I used it again here.

I don’t use it in many cake recipes, but for dense, moist cakes like pound cake it is absolutely the best for replicating the right texture – dense, moist, soft and tender.

Milk: Unsweetened soy milk is the best for baking as it has the highest protein content but any non-dairy milk will work.

Vinegar: A bit of vinegar helps with the rise. I use either cider vinegar or white wine vinegar but lemon juice will also work.

Vanilla extract: A generous amount of vanilla extract gives this simple cake plenty of flavour. Be sure to use extract rather than essence for the best flavour.

Cornflour (cornstarch): A bit of cornflour helps to give the cake a nice soft texture. If you don’t have any you can just swap it for more plain flour. And if you happen to have any cake flour then you can omit the cornflour and plain flour and use all cake flour instead.

Plain flour: I use a blend of plain flour and the above cornflour for a good texture. If you have cake flour then you can just use that in place of both flours.

Cocoa powder: I use Dutch processed cocoa powder. For UK readers, that’s just regular supermarket cocoa powder; pretty much all cocoa powder in the UK is Dutch processed.

Baking powder and bicarbonate of soda (baking soda): Obviously necessary if you want your cake to rise!

Vegan block butter: 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). Spreadable will work in a pinch but I really do recommend block if possible.

Neutral oil: adding a bit of oil as well as the butter makes for a moist, soft cake. I use sunflower but vegetable, canola or mild olive oil would all be fine.

Caster sugar: I like to use golden caster sugar for a bit of extra flavour but white is fine too. If you only have granulated sugar then you can give it a quick blitz in a blender to make your own caster sugar.

How To Make Vegan Marble Cake:

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

Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.

Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).

Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.

Add the melted butter and oil to the dry ingredients and stir until no dry patches remain. Adding the fat to the flour before adding the wet ingredients helps to make the cake more soft and tender.

Gradually whisk the wet ingredients into the dry to form a smooth batter.

Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.

Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn’t have to be neat). Repeat this two more times so you end up with three layers of each colour.

Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don’t go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.

Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.

Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

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 milk out of the fridge a couple of hours before baking.

5. Don’t swirl the two batters together too much once they are in the tin otherwise you will just end up mixing them together rather than swirling. Running a skewer or knife through the batter a couple of times is enough.

6. I left my cake unadorned but it would be lovely topped with chocolate ganache!

How To Store Vegan Marble Cake:

This cake is best stored in an airtight container at room temperature. It will keep for about three days before it starts to go stale.

Can I Freeze It?:

Yes this vegan marble cake freezes really well, either in slices or whole. Make sure that it is well wrapped and freeze for up to three months. Allow to defrost at room temperature.

More Vegan Loaf Cakes:

Vegan lemon pound cake

Vegan carrot loaf cake

Easy vegan banana bread

Vegan pumpkin bread

Ultimate vegan lemon drizzle cake

Vegan courgette cake

Sweet potato bread with pecan streusel

Vegan biscoff 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.

Vegan Marble Cake

Course Dessert, Snack

Cuisine baking

Keyword cake

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

30 g (3 Tbsp) cocoa powder
4 Tbsp boiling water
125 g silken tofu* excess liquid drained off
200 ml unsweetened non dairy milk (soy is best)
1 Tbsp vanilla extract
1 ½ tsp cider or white white vinegar (or lemon juice)
240 g plain (all-purpose) flour
25 g (2 ½ Tbsp) cornflour (cornstarch)**
1 ½ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
½ tsp salt
275 g caster (superfine) sugar
130 g vegan block butter melted
45 ml (3 Tbsp) neutral oil (sunflower/vegetable/canola/mild olive)

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 cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.
Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).
Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.
Add the melted butter and oil to the dry ingredients and stir until no dry patches remain.
Gradually whisk the wet ingredients into the dry to form a smooth batter.
Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.
Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn't have to be neat). Repeat this two more times so you end up with three layers of each colour.
Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don't go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.
Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.
Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

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.
*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. I don't know what you could substitute it with I'm afraid.
**If you have cake flour then you can use that in place of the plain flour and cornflour, so a total of 265g.

Vegan Banana Scones

May 23, 2020 by hannahhossack 2 Comments

Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.

When it comes to using up brown bananas I think it is a good idea to have a few options beyond banana bread.

Obviously banana bread is amazing, but sometimes it is nice to have a bit of variety. (See below, just above the recipe card for more ideas for using up bananas).

These vegan banana scones with chocolate chips are really quick and simple to make, moist, fluffy and delicious. They use up two over-ripe bananas and they freeze really well too!

Freshly baked and still slightly warm they are lovely eaten just as they are – these are American style scones so they are a bit sweeter than British ones.

They are also delicious split and spread with butter, peanut butter, chocolate spread or jam. They are a wonderful snack and are great for breakfast or brunch too.

How To Make Vegan Banana Scones:

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

Place plain flour in a large bowl along with baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and light brown soft sugar and mix to combine.

Add cold, cubed vegan block butter/margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain. Stir through the chocolate chips.

Mash the bananas well with a little cider vinegar and vanilla extract and add them to the bowl with about half of the non-dairy milk.

Stir to moisten the flour and gradually add more milk as needed to form a soft, slightly sticky dough.

Turn the dough out onto a well floured surface and bring it together into a rough ball. Don’t knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.

Use a well floured sharp knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.

Gently place the wedges well spaced apart on a baking sheet. They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.

Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.

Transfer to a wire rack and allow to cool a little before serving.

Top Tips:

The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.

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!

You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

The recipe will make eight jumbo vegan banana scones, or twelve regular ones. (I prefer to make jumbo ones; no surprises there).

How To Store Vegan Banana Scones:

These vegan banana scones are best eaten on the day they are baked but they will keep for a day or two in an airtight container at room temperature.

Once they are a day or so old I prefer to serve them split and toasted – spread with butter, jam, chocolate spread or (my favourite) peanut butter.

Can I Freeze Them?:

Yes they freeze really well. Ideally they should be frozen on the day they are baked to preserve freshness.

Allow them to cool completely then freeze in a ziplock bag or freezerproof container for up to three months.

Allow to defrost at room temperature (or give them a quick blast in the microwave if you are in a hurry) then refresh them in a low oven for 5-10 minutes before serving.

More Vegan Scone Recipes:

Classic British vegan scones

Vegan chocolate raspberry scones

More Vegan Banana Recipes:

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Vegan Banana Scones

Course Breakfast, Snack

Cuisine American

Keyword scones

Prep Time 15 minutes

Cook Time 15 minutes

Servings 8 scones

Author Domestic Gothess

Ingredients

375 g (3 cups) plain (all-purpose) flour
1 Tbsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
60 g (⅓ cup) light brown soft sugar
120 g (4 ⅓ oz / ½ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) cold and diced
125 g (heaped ½ cup) chocolate chips (vegan friendly; can use chopped chocolate instead)
2 medium ripe bananas, about 200g peeled weight
1 tsp cider or white wine vinegar or lemon juice
2 tsp vanilla extract
approx 100 ml (⅓ cup + 1 Tbsp) non-dairy milk (soy is best) cold
milk for brushing
demarera sugar for sprinkling

Instructions

Preheat the oven to 220°C/200°Cfan/425°F/gas mark 7. Line a baking sheet with baking parchment. (You will need two baking sheets if you are making 12 smaller scones rather than 8 big ones).
Place the flour in a large bowl along with the baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and sugar and mix to combine.
Add the cold, cubed butter/margarine and rub in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Stir through the chocolate chips.
Mash the bananas well with the vinegar and vanilla extract and add them to the bowl with about half of the milk.
Stir to moistent the flour and gradually add more milk as needed to form a soft, slightly sticky dough. Be careful not to add too much milk, the dough should be sticky but not wet.
Turn the dough out onto a well floured surface and bring it together into a rough ball. Don't knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.
Use a well floured knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.
If you want to make 12 smaller scones rather than 8 big ones then divide the dough in half, shape each half into a ball and pat out into a 5cm/2in round. Use a sharp, floured knife to cut each round into 6 wedges.
Gently place the wedges well spaced apart on the baking sheet(s). They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.
Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.
Transfer to a wire rack and allow 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.
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.
The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.
You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

Vegan Chocolate Babka

May 17, 2020 by hannahhossack 1 Comment

Vegan chocolate babka – this amazing vegan chocolate swirl bread consists of a soft, brioche-like dough swirled with a rich chocolate filling and soaked in syrup. It is incredibly soft, moist, chocolatey and very, very moreish! NO egg replacers or weird ingredients!

This vegan chocolate babka is sinfully good. A soft, eggless and dairy free brioche style bread dough is swirled with a thick layer of rich chocolate filling, plus extra chocolate chips because the more chocolate the better right?

Once baked the babka is brushed generously with sugar syrup which not only makes it beautifully shiny, but also helps to keep it lovely and moist, preserving it for several days.

It is totally indulgent, utterly delicious and makes an amazing treat with a cup of tea or coffee.

It does take a little while to make but it isn’t difficult, and most of it is hands off time. I recommend making it over two days if possible – making the dough one day and letting it rise overnight in the fridge, then shaping the babka, letting it rise again and baking on the following day.

It is possible to do it all in one day if you prefer, but the overnight rise improves the flavour and firms up the dough, making it easier to roll out and shape.

What Is Babka?:

Babka is a sweet, cake-like braided yeast bread which developed in the Polish Jewish community in the early 19th century. It may also be referred to as a krantz cake.

It generally consists of a soft, brioche-like dough that is rolled out and spread with a filling such as cinnamon, chocolate or fruit then rolled up and braided before baking.

How To Make Vegan Chocolate Babka:

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

Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.

Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball.

Add the softened vegan butter. Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.

Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly.

It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however, you don’t want dry babka.

Place the dough in a lightly oiled bowl, cover and place it in the fridge to rise overnight.

The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.

Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes.

It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.

How To Shape Vegan Chocolate Babka:

Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.

Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.

Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling. Twist the two halves together into a braid.

Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.

Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ – 2 hours depending on how cold it is.

Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.

When the babka is baked, brush it generously with sugar syrup then allow to cool before slicing.

Top Tips:

You can use either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two.

The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all!

The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F.

I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.

What Kind Of Yeast?:

I always use fast action yeast which is also known as instant or easy yeast as it doesn’t need to be activated first, you just add it straight to the flour.

If you only have active dried yeast then you can still use it, but you will need to mix it with some of the warm milk and a pinch of the sugar first. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

How To Store Vegan Chocolate Babka:

As with most home-made bread, this vegan chocolate babka is best eaten on the day it is baked. The syrup helps to keep it moist and soft for about 3 days however. It is nice if you warm it up gently before serving to refresh it.

Store it in an airtight container or bread bin at room temperature. It should not be placed in the fridge as that can make it go stale faster.

Can I Freeze It?:

Yes! You can freeze this vegan chocolate babka either whole or in slices. Place it in a ziplock bag and freeze for up to three months. Ideally it should be frozen on the day it is baked to preserve freshness (allow it to cool completely first).

Allow to defrost at room temperature and warm through gently to refresh it before serving.

More Vegan Bread Recipes:

Vegan Hokkaido milk bread

Vegan challah bread

Gingerbread cinnamon rolls

Vegan hot cross buns

Vegan brioche

Banana bread cinnamon rolls

Pumpkin bread rolls

Vegan lemon blueberry rolls

Maple pecan bread wreath

Vegan wholemeal maple cinnamon rolls

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5 from 1 vote

Vegan Chocolate Babka

Course Snack

Cuisine baking

Keyword bread

Prep Time 35 minutes

Cook Time 35 minutes

Rising Time 13 hours 30 minutes

Total Time 14 hours 40 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Dough:

300 g (2 ½ cups) plain (all-purpose) flour or white bread flour plus extra as needed
40 g (3 Tbsp) caster (superfine) sugar
6 g (2 tsp) instant/fast action yeast
½ tsp salt
180 ml (¾ cup) unsweetened non-dairy milk (soy is best) lukewarm
80 g (⅓ cup) vegan block butter/margarine softened

Filling:

60 g (¼ cup) vegan butter/margarine
60 g (2 oz) dark chocolate chopped
20 g (2 Tbsp) cocoa powder
30 g (2 ½ Tbsp) light brown soft sugar
1/4 tsp cinnamon (optional)
pinch salt
100 g (3 ½ oz) chocolate chips or chopped dark chocolate or pecans

Syrup:

60 g (¼ cup + 1 Tbsp) granulated sugar
60 ml (¼ cup) water

Instructions

Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.
Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball then add the softened butter.
Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.
Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly. It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however.
Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight.
The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.
Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes. It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.
Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.
Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.
Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling.
Twist the two halves together into a braid. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.
Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ - 2 hours depending on how cold it is.
When the dough has nearly finished rising, preheat the oven to 180°C/350°F/gas mark 4.
Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.
While the babka is baking prepare the syrup. Place the sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and the syrup comes up to a simmer. Remove from the heat and set aside.
When the babka is ready, remove it from the oven and brush generously all over the top with the syrup. Keep going until you have used all of the syrup.
Leave the babka to cool in the tin for 15-20 minutes while it absorbs the syrup then turn it out onto a wire rack and leave to cool completely before slicing.

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 either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two.
The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all!
The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F.
I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.

Vegan Semolina Cake

May 12, 2020 by hannahhossack 2 Comments

Vegan semolina cake – this delicious eggless semolina cake can be made plain or flavoured with orange and/or lemon. It is moist and delicious with a beautiful melt-in-the-mouth texture. It makes a lovely tea time treat or snack; or serve warm with custard or ice cream for pudding!

This vegan citrus semolina cake is a super easy, one-bowl cake that is ideal for a tea-time treat or for snacking on alongside a cuppa.

It also makes a delicious dessert served warm with lashings of custard or ice cream!

It has a moist, delicate, tender texture and a light citrus flavour. I flavoured mine with a mixture of orange and lemon but you can use either one. Or you can omit the citrus completely for a plain vanilla semolina cake.

How To Make Vegan Semolina Cake:

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

Place the semolina, plain flour, salt and caster sugar in a large bowl and whisk to combine.

Add the olive oil, non-dairy yogurt, non-dairy milk, vanilla extract, orange blossom water (if using) and grated orange and lemon zest (if using). Whisk until no lumps remain then set aside to soak for 30 minutes. Do not add the baking powder or bicarbonate of soda yet!

Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/8in round 5cm/2in deep cake tin (preferably loose bottomed) and line it with baking parchment.

After the batter has soaked for 30 minutes it will have thickened a little. Sprinkle over the baking powder and bicarbonate of soda and whisk to combine. Don’t overbeat the batter but make sure that the raising agents are fully mixed in.

Pour the batter into the preapared tin and spread it level. Bake for about 35 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

While the cake is baking make the syrup (if using). Mix the orange and/or lemon juice in a jug then measure out 80ml (⅓ cup) and pour it into a small saucepan.

Add the sugar and place the pan over a low heat. Stir until the sugar has dissolved then bring up to a simmer for a minute then remove from the heat.

When the cake is done, poke holes all over the top with a skewer and drizzle over the syrup. Make sure that you cover the cake evenly, don’t just pour it all in the middle. (If you don’t have a loose bottomed tin then you may wish to turn the cake out before adding the syrup otherwise it will be delicate and difficult to turn out without smooshing the top.)

Leave the cake to cool in the tin for 15 minutes, until the syrup has soaked in, then carefully turn it out onto a wire rack and leave to cool completely.

Top Tips:

This recipe uses fine semolina. If you only have course semolina then you can place it in a blender and pulse several times to grind it a bit finer, then use it in the recipe.

I like to use olive oil, but sunflower, vegetable or canola would all be fine too. As would melted coconut oil or vegan block butter/margarine.

I leave the batter to soak for 30 minutes before baking it; this helps to hydrate the semolina and makes for a moister, less gritty texture. It is very important that you do not add the baking powder and bicarbonate of soda (baking soda) until AFTER the batter is done soaking otherwise your cake may not rise.

The syrup is optional but it adds flavour and helps to keep the cake moist.

How To Store Vegan Semolina Cake:

This cake will keep well in an airtight container at room temperature for around 5 days.

Can I Freeze It?:

Yes, this vegan semolina cake can be frozen either whole or in slices. Freeze either in a ziplock bag or a freezerproof container for up to 3 months and allow to defrost at room temperture.

How To Make Candied Lemon Or Orange Slices:

The candied lemon/orange 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, oranges or 1 orange and 1 lemon 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 Simple Vegan Cakes:

Easy vegan banana bread

Vegan apple cake

Vegan pumpkin bread

Ultimate vegan lemon drizzle cake

Lemon blueberry polenta cake

Vegan courgette cake

Vegan mango bundt cake

Vegan carrot cake loaf

Easy vegan chocolate cake

Easy vegan ginger 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.

5 from 1 vote

Vegan Semolina Cake

Course Dessert

Cuisine baking

Keyword cake

Prep Time 15 minutes

Cook Time 35 minutes

Soaking Time 30 minutes

Total Time 1 hour 20 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

225 g (1 ⅓ cups + 1 Tbsp) fine semolina*
35 g (¼ cup + 2 tsp) plain (all-purpose) flour
¼ tsp salt
175 g (¾ cup + 2 Tbsp) caster (superfine) sugar
80 ml (⅓ cup) olive oil**
125 g (½ cup) non-dairy yogurt (I use coconut)
185 ml (¾ cup) unsweetened non-dairy milk (I use soy)
1 tsp vanilla extract
1 tsp orange blossom water optional
finely grated zest of 1 orange and 1 lemon (or 2 lemons or 2 oranges) optional
1 ½ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)

Syrup:

juice of 1 small orange and 1 lemon (or 2 lemons or 2 small oranges)
60 g (⅓ cup) granulated or caster sugar

Instructions

Place the semolina, flour, salt and sugar in a large bowl and whisk to combine.
Add the oil, yogurt, milk, vanilla, orange blossom water (if using) and zest (if using). Whisk until no lumps remain then set aside to soak for 30 minutes.
Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/8in round 5cm/2in deep cake tin (preferably loose bottomed) and line with baking parchment.
After the batter has soaked for 30 minutes, sprinkle over the baking powder and bicarbonate of soda and whisk to combine.
Pour the batter into the preapared tin and spread level. Bake for about 35 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
While the cake is baking make the syrup (if using). Mix the orange and/or lemon juice in a jug then measure out 80ml (⅓ cup) and pour it into a small saucepan.
Add the sugar and place the pan over a low heat. Stir until the sugar has dissolved then bring up to a simmer for a minute then remove from the heat.
When the cake is done, poke holes all over the top with a skewer and drizzle over the syrup. Make sure that you cover the cake evenly, don't just pour it all in the middle. (If you don't have a loose bottomed tin then you may wish to turn the cake out before adding the syrup otherwise it will be delicate and difficult to turn out without smooshing the top.)
Leave the cake to cool in the tin for 15 minutes, until the syrup has soaked in, then carefully turn it 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.
*This recipe uses fine semolina. If you only have course semolina then you can place it in a blender and pulse several times to grind it a bit finer, then use it in the recipe.
**I like to use olive oil, but sunflower, vegetable or canola would all be fine too. As would melted coconut oil or vegan block butter/margarine.
I leave the batter to soak for 30 minutes before baking it; this helps to hydrate the semolina and makes for a moister, less gritty texture. It is very important that you do not add the baking powder and bicarbonate of soda (baking soda) until AFTER the batter is done soaking otherwise your cake may not rise.
The syrup is optional but it adds flavour and helps to keep the cake moist.
Cake adapted from: https://aromaticessence.co/rava-cake-sooji-cake-semolina-cake-eggless/

Vegan Challah Bread (Water Challah)

May 7, 2020 by hannahhossack 1 Comment

Vegan challah bread – this vegan water challah is made without eggs but is still wonderfully soft, fluffy and flavourful. It is easy to make and you can shape it as you like or follow my step-by-step instructions to make a beautiful six strand braid.

This vegan challah bread is a perfectly soft, fluffy, slightly sweet white bread in an impressive six strand braid.

It is the kind of bread that is so good you can just eat it on it’s own, but it is also wonderful as a side, dipped in soup or toasted and spread with butter and jam.

It may look like it is complicated to make but it is actually very simple. It does take some time and is best completed over two days; but it is mostly hands-off time and the effort is so worth it!

What Is Challah Bread?:

Challah bread is a traditional Jewish bread that is often baked for the Sabbath and holidays. It is usually enriched with eggs and oil and shaped into an intricate braid.

While egg challah may be the more commonly known variety; water challah, which does not contain any egg, is actually also a thing and is naturally vegan as challah does not contain dairy anyway (although water challah is often still glazed with egg).

It is especially popular in Israel, while egg challah is the more common variety in the US.

This vegan eggless challah is a water challah so there is no need to use any kind of egg replacer. It is a beautifully soft, fluffy, flavourful, slightly sweet bread.

Note that I am not Jewish, and cannot claim to be an expert on the subject of challah; but I think (hope) that my recipe is a good one. We certainly can’t stop eating it and it has become a regular bake in my house.

How To Make Vegan Challah Bread:

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

You can make this vegan challah bread all in one day provided you start early enough in the morning; but I prefer to make it over two days.

Place white bread flour or plain flour in a large bowl, or in the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side and the sugar and salt to the other. Mix to combine.

Add the oil and most of the water and stir to form a rough dough, adding the rest of the water as needed to bring it together.

Knead the dough for about 10 minutes by hand on an unfloured surface, or for about 5 minutes in a stand mixer.

While I do often leave the kneading to my stand mixer when it comes to bread, for challah I actually prefer to knead it by hand as I find it is easier to get a feel for when the dough is the right texture.

After a bit of kneading the dough should become silky smooth and supple and should pull away from the worktop or sides of the bowl cleanly. It should be slightly tacky to the touch but not sticky. If it is too sticky then knead in more flour, a spoonful at a time until it reaches the desired texture.

Place the dough in a large lightly oiled bowl and cover (I use a shower cap). At this point you have two choices; if you are baking the bread in the same day, let the dough rise in a warm place until doubled in size, about 2 – 2 ½ hours.

If you are baking the bread the following day, let the dough rise at room temperature for 1 hour then place the bowl in the fridge to finish rising overnight.

The following morning, or once the dough has doubled in size, punch it down to knock out most of the air.

How To Shape Challah:

There are many ways to shape challah – 3, 4, 5, 6, 7, 8 and 9 strand braids as well as various round designs, rolls etc etc.

There are a lot of tutorials on YouTube for different designs so have a look around and find one that you like, or follow my instructions below for how to shape a six strand challah braid.

This recipe will make one large loaf, or two smaller ones.

Divide the dough into six even pieces, you want them to be as equal as possible, I use a scale to make sure they are all the same weight. If you are making two smaller loaves rather than one big one, divide the dough in half first, then each half into six.

Roll one of the pieces of dough out into a thin square, it doesn’t need to be exactly square shaped. If the dough is sticking you can lightly oil the worksurface and rolling pin.

Starting at whichever side is shortest, roll the dough up tightly into a sausage. Roll over the sausage with your hands, starting from the middle and working outwards, to form a long, thin strand.

Increase the pressure from your hands at the ends to taper them. You want the ends to be pointy and the strand to be thicker in the middle.

Repeat with the rest of the portions of dough, making sure that all of the strands are the same length.

On a lightly floured surface, arrange the six strands parallel to each other. At one end, gather the tips of the strands together and pinch them tightly so they stick together.

To make a six strand braid you just have to follow four repeating moves. First, take the second from the right strand and move it over to the far left.

Then, take the far right strand and move it over two strands to the middle (spread the strands apart if needed to make room). (The middle is in the centre of the four strands, not including the strand you just moved to the far left.)

Then, take the second from the left strand and move it over to the far right, then move the far left strand over two to the middle.

Repeat these four moves – second right to far left, far right to middle, second left to far right, far left to middle. Carry on going until you have braided the whole loaf then pinch the end together and tuck any stray bits underneath.

If the loaf is too long and thin, you can use your hands to lift and compact it a bit to make it shorter and fatter.

Place the loaf on a baking sheet lined with baking parchment and repeat the steps above if you are making two loaves.

Loosely cover the loaf(ves) and set aside in a warm place to rise until they are about doubled in size, 1 – 3 ½ hours depending on how warm it is.

The bread is ready to bake when when it has visibly almost doubled in size and if you gently poke it with a finger it springs back slowly most of the way but leaves a small indentation. If it springs back quickly and fills in completely then it isn’t ready yet.

When the challah is ready to bake, gently brush it all over with some maple glaze. Bake for 20 minutes then brush with more glaze (if you want to sprinkle it with sesame or poppy seeds do it now) and return to the oven for 15 minutes for a large loaf, or 10 minutes for two smaller ones.

Challah Is A Slow Riser:

Because the dough is enriched with oil and sugar, it can take quite a long time to rise and for the best textured bread you shouldn’t rush it and bake the bread before it is fully risen.

The first rise will take 1 1/2 – 3 hours depending on how warm it is, and 1 – 3 1/2 hours for the second rise depending on whether you refrigerated the dough and how warm the room is. For this reason , if you want to make the bread all in one day then you need to make sure that you start it early enough in the morning.

I prefer to make it over two days and give the dough it’s first rise overnight in the fridge, though I found that it was best if I let it rise for 1 hour at room temperature first before refrigerating the dough.

Judging when the challah is ready to bake is something of an art; it is ready when it has visibly almost doubled in size and if you gently poke it with a finger it springs back slowly most of the way but leaves a small indentation. If it springs back quickly and fills in completely then it isn’t ready yet.

If the bread is a little underprooved it will still be delicious, but more dense and not quite as fluffy as a properly proved loaf. With practice it gets easier to tell when a loaf is ready to bake.

How To Speed Up The Rising Time:

If your room temperature is cold and you want to speed up the rising time a bit then you can heat the oven up on it’s lowest temperture then switch it off and open the door for 30 seconds to let some of the heat out.

Hold your hand in there for a few seconds to make sure it isn’t too hot. It should feel warm but not uncomfortable to hold your hand in.

Place the covered dough in the oven and shut the door. If it is a really cold day then you may need to warm the oven up again after a while but I usually find that once is enough.

Top Tips:

You can reduce the amount of sugar if you want a more savoury challah (keep a Tbsp or two to feed the yeast). The dough may rise more quickly with less sugar so keep an eye on it.

For the oil I generally use either olive or sunflower, but vegetable or canola would be fine too. I don’t recommend using coconut oil here as it is solid at room temperature and therefore may make the bread feel more dense.

You can use either bread flour or plain flour. Bread flour will give the vegan challah a slightly more chewy texture but both are good. You can also use a combination of the two.

The recipe will make one large challah, or two smaller ones. Totally up to you.

I glaze the challah with a maple syrup and water or milk mixture which gives it a lovely shine, especially if you glaze it twice – once before it goes in the oven and again after it has been baking for 20 minutes.

The glaze does become a bit sticky after a few hours at room temperature so if you prefer you can brush the bread with milk or aquafaba instead; it won’t be shiny in this case however.

The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much.

What Kind Of Yeast?:

I always use fast action yeast which is also known as instant or easy yeast as it doesn’t need to be activated first, you just add it straight to the flour.

If you only have active dried yeast then you can still use it, but you will need to mix it with some of the warm water and a pinch of the sugar first. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

Can I Freeze Vegan Challah?:

Yes! You can freeze this vegan challah either whole or in slices. Place it in a ziplock bag and freeze for up to three months. Ideally it should be frozen on the day it is baked to preserve freshness (allow it to cool completely first).

You can toast slices of it straight from the freezer; or if you have frozen a whole loaf then allow it to defrost at room temperture then refresh in a low oven for 5-10 minutes to restore it to it’s former glory.

I like to bake the recipe as two smaller loaves rather than one big one; eat one of the loaves and freeze the other for another day.

How To Store Vegan Challah:

As with most home-made bread, this vegan challah is best eaten on the day it is baked. It is still good the next day however and for 2-3 days after that it makes great toast or French toast.

Store it in an airtight container or bread bin at room temperature. It should not be placed in the fridge as that can make it go stale faster.

More Vegan Bread Recipes:

Vegan Hokkaido milk bread

Gingerbread cinnamon rolls

Vegan hot cross buns

Vegan brioche

Banana bread cinnamon rolls

Pumpkin bread rolls

Vegan lemon blueberry rolls

Maple pecan bread wreath

Vegan wholemeal maple cinnamon rolls

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 Challah Bread

Course Side Dish

Cuisine Jewish

Keyword bread

Prep Time 45 minutes

Cook Time 35 minutes

Rising Time: 15 hours

Total Time 16 hours 20 minutes

Servings 1 loaf

Author Domestic Gothess

Ingredients

485 g (4 cups) white bread flour or plain (all-purpose) flour plus extra as needed
10 g (2 ½ tsp) fast action/instant yeast*
75 g (¼ cup + 2 Tbsp) caster (superfine) sugar**
1 ½ tsp salt
90 ml (6 Tbsp) oil (olive, sunflower, vegetable or canola)
260 ml (1 cup + 1 Tbsp + 1 tsp) warm water

Glaze:

1 Tbsp maple syrup
1 Tbsp water or non-dairy milk

Instructions

Ideally you should start the day before you want to bake the bread. Or fairly early in the morning if you want to make it all in one day.
Place the flour in a large bowl, or in the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side and the sugar and salt to the other. Mix to combine.
Add the oil and most of the water and stir to form a rough dough, adding the rest of the water as needed to bring it together.
Knead the dough for about 10 minutes by hand on an unfloured surface, or for about 5 minutes in a stand mixer.
After a bit of kneading the dough should become silky smooth and supple and should pull away from the worktop or sides of the bowl cleanly. It should be slightly tacky to the touch but not sticky. If it is too sticky then knead in more flour, a spoonful at a time until it reaches the desired texture.
Place the dough in a large lightly oiled bowl and cover (I use a shower cap). At this point you have two choices; if you are baking the bread in the same day, let the dough rise in a warm place until doubled in size, about 2 - 2 ½ hours.
If you are baking the bread the following day, let the dough rise at room temperature for 1 hour then place the bowl in the fridge to finish rising overnight.
The following morning, or once the dough has doubled in size, punch it down. Now it is time to shape your challah; you can either find a tutorial for a shape you like, or follow my instructions (and step-by-step photos above) to make a six strand challah. You can make one large loaf or two smaller ones.
To make a six strand challah, divide the dough into six even pieces. You want them to be as even as possible, I use a scale to make sure they are all the same weight. If you are making two smaller loaves rather than one big one, divide the dough in half first, then each half into six.
Roll one of the pieces of dough out into a thin square, it doesn't need to be exactly square shaped. If the dough is sticking you can lightly oil the worksurface and rolling pin.
Starting at whichever side is shortest, roll the dough up tightly into a sausage. Roll over the sausage with your hands, starting from the middle and working outwards, to form a long, thin strand. Increase the pressure from your hands at the ends to taper them. You want the ends to be pointy and the strand to be thicker in the middle.
Repeat with the rest of the portions of dough, making sure that all of the strands are the same length.
On a lightly floured surface, arrange the six strands parallel to each other. At one end, gather the tips of the strands together and pinch them tightly so they stick together.
To make a six strand braid you just have to follow four repeating moves. First, take the second from the right strand and move it over to the far left. Then, take the far right strand and move it over two strands to the middle (spread the strands apart if needed to make room). (The middle is in the centre of the four strands, not including the strand you just moved to the far left.)
Then, take the second from the left strand and move it over to the far right, then move the far left strand over two to the middle.
Repeat these four moves - second right to far left, far right to middle, second left to far right, far left to middle. Carry on going until you have braided the whole loaf then pinch the end together and tuck any stray bits underneath.
If the loaf is too long and thin, you can use your hands to lift and compact it a bit to make it shorter and fatter.
Place the loaf on a baking sheet lined with baking parchment and repeat the steps above if you are making two loaves.
Loosely cover the loaf(ves) and set aside in a warm place to rise until they are about doubled in size, 1 - 3 ½ hours depending on how warm it is. The bread is ready to bake when when it has visibly almost doubled in size and if you gently poke it with a finger it springs back slowly most of the way but leaves a small indentation. If it springs back quickly and fills in completely then it isn’t ready yet.
While the challah are rising make the glaze - mix together the maple syrup and water or milk in a small bowl and set aside. Preheat the oven to 180°C/350°F/gas mark 4.
When the challah is ready to bake, gently brush it all over with some of the glaze. Bake for 20 minutes then brush with more glaze (if you want to sprinkle it with sesame or poppy seeds do it now) and return to the oven for 15 minutes for a large loaf, or 10 minutes for two smaller ones.
The best way to tell when a loaf of bread is cooked through is to use a probe thermometer, it should reach 94°C/201°F when poked into the middle of the loaf.
Slide the baked challah onto a wire rack and leave to cool before slicing.

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 only have active dried yeast then you can still use it, but you will need to mix it with some of the warm water and a pinch of the sugar first. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.
**You can reduce the amount of sugar if you want a more savoury challah (keep a Tbsp or two to feed the yeast). The dough may rise more quickly with less sugar so keep an eye on it.
The glaze does become a bit sticky after a few hours at room temperature so if you prefer you can brush the bread with milk or aquafaba instead; it won’t be shiny in this case however.

Vegan Brioche

April 20, 2020 by hannahhossack 10 Comments

Vegan brioche – this vegan version of the classic French bread is made with aquafaba instead of eggs. It is wonderfully soft, fluffy, rich and full of flavour. Includes options to make it with either vegan butter or olive oil.

This vegan brioche is dangerously good! If I bake a loaf it doesn’t last two days in my house; and there are only two of us to devour it!

The soft, rich, tender bread is just utterly irresistable; it is so good that I will happily just eat it plain, though my favourite way to have it is slathered with raspberry jam.

It takes a bit of time to make as it needs an overnight rise in the fridge but most of it is hands off time and the results are so worth the effort!

What Is Brioche?:

Brioche is a highly enriched bread originating from France, often containing 250g butter and five or six eggs per loaf. It is considered a viennoiserie (like croissants) because it is so rich in butter and eggs, making almost akin to pastry.

The large quantity of eggs and butter give it a soft, rich and tender crumb which is truly irresistable, but not vegan friendly in the slightest!

My eggless brioche recipe uses the magical ingredient that is aquafaba (the liquid drained from a tin of chickpeas) to replace the eggs. It works perfectly to create that soft, tender crumb while also keeping the bread nice and light.

Instead of butter I’ve given you two options; both of which work wonderfully:

1. A vegan block butter/margarine. It must be the kind that comes in a solid foil-wrapped stick, NOT the spreadable kind in a tub. I use Naturli Vegan Block but Stork block, Tormor block or Vitalite block will all work. (Use Earth Balance Buttery Sticks or similar in the US).

2. Olive oil. If you can’t get hold of a block margarine, or prefer not to use one, then a mild flavoured olive oil works really well. Don’t use extra virgin as the flavour will be too strong.

I actually couldn’t taste the difference between the two different loaves though the butter version seemed to rise very slightly higher.

Both are addictively good so either option is great! (The loaf in the pictures is the olive oil version but they look very similar).

How To Make Vegan Brioche:

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

You need to start the day before you want to bake the brioche as it needs an overnight rise in the fridge.

Place bread flour and plain flour in the bowl of a stand mixer fitted with a dough hook. Add instant yeast to one side of the bowl and the salt and sugar to the other (yeast doesn’t like to come into direct contact with salt) and mix to combine.

Add aquafaba, non-dairy milk and vanilla extract and stir to form a rough dough then place the mixer on a medium speed and knead the dough until it is smooth and elastic. You can also knead the dough by hand on an unfloured surface instead.

Add the softened vegan butter or olive oil and mix until it is fully combined and the dough is smooth again, it will be quite soft and sticky.

I actually find it easier to mix the fat in by hand rather than with the mixer (in a bowl, not on a surface if you are using olive oil). It will take a while to fully mix it all in, there will be a bit of an ‘oh my god’ moment and it will look like it is not going to work but trust me, keep going and it will get there!

Once the fat is fully mixed in, keep kneading until the dough pulls away from the sides of the bowl cleanly, it will still be quite soft and sticky however.

Place the dough in a bowl, cover it and place it in the fridge to rise overnight.

The next day the dough should have at least doubled in size.

How To Shape The Loaf:

Line a 2 – 2 1/2 lb loaf tin with baking parchment. My loaf tin measures 11.5 x 21.5 cm / 4.5 x 8.5 in. You ideally don’t want it to be any smaller than this; a 13 x 23cm / 9 x 5 in one would also be fine.

Punch down the dough then you have a couple of options for shaping it. You can simply shape it into a loaf and place it in the lined tin; or to make a loaf as pictured that you can pull apart, divide the dough into either 6 or 8 even pieces (I prefer 8).

Shape each piece into a smooth ball. To do this, pull the edges of the piece of dough in towards the middle and pinch them together. flip the ball over onto a lightly floured surface and cup your hand around it.

Gently roll the ball on the work surface to form a smooth ball. Repeat with the rest of the dough portions.

Arrange the balls in two rows in your loaf tin. You will probably have to squish them together to fit them in.

Loosely cover the tin and set aside to rise until doubled in size.

Because the dough is so heavily enriched this can take some time, about 1 – 2.5 hours depending on how warm it is. On a warm day one of my loaves took 1 hour, and on a chillier day it took 2 hours 10 minutes, so just keep an eye on it.

It is ready when it is puffy and if you gently poke it with a finger it springs back slowly.

If it springs back quickly then it needs longer; and if it deflates then it is over-proved and you will need to punch it down, reshape it and let it rise again. (You can only do this once. Over-prove it twice and you will have to throw the dough away and start again from scratch.).

When the loaf is nearly ready, preheat the oven to 180°C/350°F/gas mark 4 and prepare the glaze. Simply whisk together non-dairy milk, maple syrup and oil in a small bowl.

When the loaf is ready, gently brush it with some of the glaze, try not to let it drip down the sides as that can cause it to stick to the tin and hinder the oven spring.

Bake the vegan brioche for 20 minutes then brush it with more of the glaze, this gives it a lovely shiny, soft crust.

Turn the oven down to 160°C/320°F/gas mark 3 and bake for a further 25-30 minutes until the internal temperature reaches 94°C/201°F on a probe thermometer.

If you don’t have a thermometer then a skewer inserted into the centre should come out clean. If it starts to darken too much on top before it is ready then you can loosely cover it with tin foil.

Once the loaf is ready, let it cool in the tin for 15 minutes then turn it out onto a wire rack and let it cool completely before slicing.

Don’t leave it to cool in the tin for too long as the steam will make it soggy. Once cool store in an airtight container.

Can I Make Brioche Bread Rolls?:

I haven’t tested this recipe as bread rolls but I see no reason why it wouldn’t work. However, as it is a very soft dough, particularly the olive oil version, I don’t think that it will work as free form rolls as the dough is too slack to hold it’s shape.

Instead, I recommend baking pull-apart rolls in a 20cm/8 inch – 23cm/9 inch square cake tin (lined with baking parchment). This will ensure that the buns hold their shape and aren’t too flat.

I would make 9 rolls and they may cook a little quicker than the loaf so keep an eye on them.

How Long Does Vegan Brioche Keep?:

As with most homemade bread this vegan brioche is best eaten on the day it is baked but it will keep for up to three days in an airtight container at room temperature.

After the first couple of days I think that it is best toasted (it makes amazing toast!) or at least warmed through gently to refresh it before serving.

You could also use it to make vegan French toast or bread pudding!

Can I Freeze It?:

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

Top Tips For The Best Vegan Brioche:

Do not reduce the amount of fat. Brioche is supposed to be a very high fat bread. If you want to bake a loaf of bread that is lower in fat but still wonderfully soft and fluffy then you should make my vegan Hokkaido milk bread instead.

If you are making the butter (margarine) version then you MUST use the kind that comes in a solid stick, NOT the spreadable kind in a tub. It has too high a water content. I use Naturli Vegan Block or Stork Block. If you cannot get hold of block margarine then you should make the olive oil version instead.

This is an enriched bread dough (meaning that it contains milk, fat and sugar rather than just water). This makes it soft and delicious, but also means that it takes longer to rise. The time it takes will vary depending on how warm your kitchen is.

Giving the dough it’s first rise overnight in the fridge improves the flavour and firms the soft dough up, making it easier to shape.

This vegan brioche is meant to be sweet, but if you want it a little less sweet then you can halve the amount of sugar. DO NOT omit it completely as some sugar is needed for the texture and to help with the rise.

To get aquafaba, just use the liquid drained from a can of chickpeas. The liquid from one tin should be sufficient for this recipe – 120ml/1/2 cup. If there is slightly less that that in the tin then you can just top it up to the 120ml/1/2 cup line with milk or water.

I don’t know what you could use instead of the aquafaba. I haven’t tested anything else and can’t think of anything that would work in the same way. Sorry.

Unsweetened soy milk is the best kind of milk to use here. You can use another non-dairy milk but soy really is best as it is the most similar to dairy milk. It has a high protein and fat content and soy also contains lecithin which helps create a better crumb structure.

I use part bread flour and part plain white flour for the best texture but you can use all bread flour or all plain if that is all you have.

The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much.

More Vegan Bread Recipes:

Vegan Hokkaido milk bread

Gingerbread cinnamon rolls

Vegan hot cross buns

Banana bread cinnamon rolls

Pumpkin bread rolls

Vegan lemon blueberry rolls

Maple pecan bread wreath

Vegan wholemeal maple cinnamon rolls

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 2 votes

Vegan Brioche

Course Breakfast, Side Dish

Cuisine French

Keyword bread

Prep Time 1 hour

Cook Time 45 minutes

Rising Time: 15 hours

Total Time 16 hours 45 minutes

Servings 1 loaf

Author Domestic Gothess

Ingredients

Dough:

300 g (2 ½ cups) white bread flour
200 g (1 ⅔ cups) plain (all-purpose) flour
10 g (3 tsp) fast action/instant yeast
50 g (¼ cup) caster/granulated sugar
1 tsp salt
120 ml (½ cup) aquafaba (from 1 tin of chickpeas)*
200 ml (½ + ⅓ cup) unsweetened non-dairy milk (soy is best)**
1 Tbsp vanilla extract
200 g (7 oz / ½ + ⅓ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) OR 160ml (⅔ cup) mild olive oil (softened if using butter)

Glaze:

1 Tbsp non-dairy milk
1 Tbsp maple syrup
½ tsp sunflower/vegetable oil

Instructions

Start the day before you want to bake the bread. Place the bread flour and plain flour in the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt and sugar to the other and mix to combine.
Add the aquafaba, milk and vanilla extract and stir to form a rough dough then place the mixer on a medium speed and knead the dough until it is smooth and elastic. You can also knead the dough by hand on an unfloured surface instead.
Add the softened butter or olive oil and mix until it is fully combined and the dough is smooth again, it will be quite soft and sticky. I actually find it easier to mix the fat in by hand rather than with the mixer (in a bowl, not on a surface if you are using olive oil). It will take a while to fully mix it all in and it will look like it is not going to work but trust me, keep going!
Once the fat is fully mixed in, keep kneading until the dough pulls away from the sides of the bowl cleanly, it will still be quite soft and sticky however. Place the dough in a bowl, cover it and place it in the fridge to rise overnight.
The next day the dough should have at least doubled in size. Line a 2 - 2 1/2 lb loaf tin with baking parchment. My loaf tin measures 11.5 x 21.5 cm / 4.5 x 8.5 in. You don't want it to be any smaller than this; a 13 x 23cm / 9 x 5 in one would also be fine.
Punch down the dough then you have a couple of options for shaping it. You can simply shape it into a loaf and place it in the lined tin; or to make a loaf as pictured that you can pull apart, divide the dough into either 6 or 8 even pieces (I prefer 8).
Shape each piece into a smooth ball. To do this, pull the edges of the piece of dough in towards the middle and pinch them together. flip the ball over onto a lightly floured surface and cup your hand around it. Gently roll the ball on the work surface to form a smooth ball. Repeat with the rest of the dough portions.
Arrange the balls in two rows in your loaf tin. You will probably have to squish them together to fit them in.
Loosely cover the tin and set aside to rise until doubled in size. Because the dough is so heavily enriched this can take some time, about 1 - 2.5 hours depending on how warm it is. It is ready when it is puffy and if you gently poke it with a finger it springs back slowly. If it springs back quickly then it needs longer; and if it deflates then it is over-proved and you will need to punch it down, reshape it and let it rise again.
When the loaf is nearly ready, preheat the oven to 180°C/350°F/gas mark 4 and prepare the glaze. Simply whisk together the milk, maple syrup and oil in a small bowl.
When the loaf is ready, gently brush it with some of the glaze, try not to let it drip down the sides as that can cause it to stick to the tin and hinder the oven spring.
Bake the brioche for 20 minutes then brush it with more of the glaze, turn the oven down to 160°C/320°F/gas mark 3 and bake for a further 25-30 minutes until the internal temperature reaches 94°C/201°F on a probe thermometer. If you don't have a thermometer then a skewer inserted into the centre should come out clean. If it starts to darken too much on top before it is ready then you can loosely cover it with tin foil.
Once the loaf is ready, let it cool in the tin for 15 minutes then turn it out onto a wire rack and let it cool completely before slicing. Once cool store in an airtight container.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Do not reduce the amount of fat. Brioche is supposed to be a very high fat bread. If you want to bake a loaf of bread that is lower in fat but still wonderfully soft and fluffy then you should make my vegan Hokkaido milk bread instead.
If you are making the butter (margarine) version then you MUST use the kind that comes in a solid stick, NOT the spreadable kind in a tub. It has too high a water content. I use Naturli Vegan Block or Stork Block. If you cannot get hold of block margarine then you should make the olive oil version instead.
This is an enriched bread dough (meaning that it contains milk, fat and sugar rather than just water). This makes it soft and delicious, but also means that it takes longer to rise. The time it takes will vary depending on how warm your kitchen is.
Giving the dough it’s first rise overnight in the fridge improves the flavour and firms the soft dough up, making it easier to shape.
This bread is meant to be sweet, but if you want it a little less sweet then you can halve the amount of sugar. DO NOT omit it completely as some sugar is needed for the texture and to help with the rise.
*To get aquafaba, just use the liquid drained from a can of chickpeas. The liquid from one tin should be sufficient for this recipe – 120ml/1/2 cup. If there is slightly less that that in the tin then you can just top it up to the 120ml/1/2 cup line with milk or water.
I don't know what you could use instead of the aquafaba. I haven't tested anything else and can't think of anything that would work in the same way. Sorry.
**Unsweetened soy milk is the best kind of milk to use here. You can use another non-dairy milk but soy really is best as it is the most similar to dairy milk. It has a high protein and fat content and soy also contains lecithin which helps create a better crumb structure.
I use part bread flour and part plain white flour for the best texture but you can use all bread flour or all plain if that is all you have.
The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much.

Small Batch Vegan Brownies

April 11, 2020 by hannahhossack 6 Comments

Small batch vegan brownies – this easy vegan brownie recipe makes just four brownies (or eight mini brownie bites) and is baked in a loaf tin. The brownies are perfectly dense, fudgy, chocolatey, chewy and delicious. This is the perfect recipe to satisfy any brownie cravings if there are just two of you in need!

This small batch vegan brownies recipe is ideal for satisfying those brownie cravings if you don’t have many mouths to feed. It makes just four full sized brownies, or eight mini brownie bites.

With this option there is no need to A: miss out on brownies or B: eat an entire full sized batch by yourself!

After sharing my vegan chocolate chip cookies for one recipe recently I thought that some more small batch recipes would be a good idea.

Most baking recipes are geared towards celebrations meaning that they make enough to feed a crowd; but sometimes you want to bake when there is no large gathering to share with (hello spring 2020!) so small batch recipes are perfect for those occasions.

The recipe is based on my chewy vegan brownies recipe which I think are the ultimate vegan brownies. They are dense, chewy, fudgy and intensely chocolatey; brownie lovers heaven!

This smaller sized brownies for two batch are just as satisfying as my original recipe and they are so easy to make too! And just look at that super shiny, crisp crust!

A 10 x 20cm / 4 x 8 inch loaf tin (mine measures 9 x 19cm on the base) is the perfect size for baking a small batch in and is something that a lot of people will have in their kitchen (see tips below for other suitable vessels!).

How To Make Small Batch Vegan Brownies:

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

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

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

It is fully dissolving the sugar that gives the brownies that shiny crust so make sure there are no granules left.

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

Stir until everything is completely melted and the mixture is smooth. Add the dry ingredients and stir until no dry lumps remain (add any mix-ins now) then pour the batter (it will be quite thick) into a 10×20 cm / in loaf tin that you have greased and lined with baking parchment.

Spread the batter as level as you can and smooth the top with a spatula or spoon. Bake for 20-25 minutes (mine took 22) until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter.

If it comes out clean that means that they are over-baked so make sure that you keep an eye on them.

When they get to about 18 minutes, start checking for doneness every couple of minutes as they can go from just cooked to overdone very quickly.

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

Top Brownie Making Tips:

It is the sugar that creates the shiny, crisp crust so don’t reduce it!

If you don’t have a loaf tin the right size then a small baking dish about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.

I think that cacao/cocoa butter gives these brownies the best flavour and texture. While it is easily available online and from Holland and Barret I totally get that it isn’t an ingredient that most people will have in their cupboards, so I also tested these brownies with coconut oil which worked really well.

A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.

I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.

You can’t omit the chocolate. Or the cocoa powder. Both are necessary for the flavour and texture.

If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.

You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.

Use a metal rather than a glass pan (if possible). Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.

Let the brownies cool completely before slicing them, that way you will be able to get neat squares.

If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

Conversely, if you like your brownies more firm, dense and chewy, pop them in the fridge for an hour or so before serving.

Can I Freeze Them?:

Yes, these small batch vegan brownies freeze well in an airtight container for three months.

More Small Batch Vegan Recipes:

Vegan chocolate chip cookies for one (or two)

Vegan chocolate cupcakes for two

Vegan chocolate chip raspberry skillet cookie for two

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

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5 from 2 votes

Small Batch Vegan Brownies

Course Dessert

Cuisine vegan

Keyword brownies

Prep Time 10 minutes

Cook Time 22 minutes

Servings 4 brownies

Author Domestic Gothess

Ingredients

60 g (½ cup) plain (all-purpose) flour
30 g (¼ cup) cocoa powder
1/4 tsp baking powder
1/4 tsp instant espresso powder (optional)*
1/8 tsp salt
50 ml (3 Tbsp + 1 tsp) unsweetened non-dairy milk (I use soy)
35 g (2 Tbsp + 1 tsp) non-dairy yogurt (I use coconut)**
120 g (1/2 cup + 1 ½ Tbsp) caster (or granulated) sugar***
40 g dark chocolate (about 70% cocoa is best) chopped
25 g cocoa/cacao butter (or coconut oil)
1 tsp vanilla extract

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 10x20cm / 4x8 inch loaf tin (mine measures 9 x 19cm on the base) and line with baking parchment.
Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.
Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not quite boiling.
Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.
Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.
Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.
Bake for 20-25 minutes (mine took 22), until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them and check them every minute or two after they have been in the oven for about 18 minutes.
Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
If you don’t have a loaf tin the right size then a small baking dish/roasting tin about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.
*A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.
**I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.
***It is the sugar that creates the shiny, crisp crust so don’t reduce it!
If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.

You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.

Vegan Blueberry Muffins

April 8, 2020 by hannahhossack 2 Comments

Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!

These vegan blueberry muffins are light, fluffy, moist, moreish and perfect for snacking on!

They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from the blueberries and some non-dairy yogurt.

The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.

Vegan blueberry muffins may be a simple, basic recipe but they are so satisfying! It is the kind of recipe that is guaranteed to be a crowd pleaser; nobody can say no to a muffin!

How To Make Vegan Blueberry Muffins:

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

Preheat the oven and line a 12 hole muffin tin with ten paper muffin cases.

Start by mixing together the dry ingredients in a large bowl – plain flour, baking powder, caster sugar and salt.

In a jug whisk together the wet ingredients – non-dairy milk, non-dairy yogurt, sunflower oil, vinegar and vanilla extract.

You want to make sure that the dry ingredients and wet ingredients are really well mixed separately as when you combine them together you can’t over-mix the batter.

Mix the blueberries with a bit of plain flour and shake off the excess. This step is less important if you are using fresh blueberries but if you are using frozen you really want to dust them with flour as they contain more moisture.

Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.

Add two thirds of the blueberries and gently fold them through.

Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.

Bake at an initial high heat for five minutes then turn the oven down and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean.

Top Tips:

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.

Don’t over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.

Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.

Tossing the blueberries with a little flour helps to stop them from sinking and soaks up some of the excess juices.

Saving some of the blueberries to scatter over the tops of the muffins just before they go in the oven ensures that they will have an even distribution of blueberries, they won’t all just sink to the bottom.

For nice tall muffins, fill the cases almost all the way to the top. This recipe makes ten rather than twelve muffins as we are making them a little bit bigger.

An initial blast in the oven at a high heat helps to create a nice domed top; we then turn to oven down to ensure that they cook properly in the middle.

Variations:

You can swap the blueberries out for most different kinds of fruit – raspberries, strawberries, blackberries, diced apple, peaches, pear etc etc.

Try adding a teaspoon of cinnamon to the batter along with the flour.

Add in a couple of tablespoons of finely grated lemon or orange zest for a citrussy twist.

Swap the vanilla extract for almond.

Swap the blueberries for chocolate chips and/or chopped nuts or dried fruit.

How To Store Muffins:

These vegan blueberry muffins are best eaten on the day they are baked but they will keep for about two days in an airtight container. You may find that they become a bit sticky as they absorb moisture from the blueberries.

To combat this you can warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes before serving.

Can I Freeze These Vegan Blueberry Muffins?:

Yes these vegan blueberry muffins freeze really well in an airtight container or freezer bag for up to three months.

Allow to defrost for a couple of hours at room temperature. They are nice if you warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes to refresh them before serving.

More Vegan Muffins And Cupcakes:

Vegan pumpkin muffins

Vegan banana nut muffins

Vegan chocolate cupcakes for two

Vegan red velvet cupcakes

Vegan chocolate cupcakes (Halloween style!)

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 2 votes

Vegan Blueberry Muffins

Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword muffins

Prep Time 10 minutes

Cook Time 20 minutes

Servings 10 muffins

Author Domestic Gothess

Ingredients

250 g (2 cups) plain (all-purpose) flour
150 g (¾ cup) caster sugar (or granulated)
2 tsp baking powder
1/2 tsp salt
240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
80 g (⅓ cup) non-dairy yogurt (I used the Coconut Collaborative)*
60 ml (¼ cup) sunflower oil or another mild flavoured oil of choice**
1 tsp cider or white wine vinegar (you can use lemon juice if you don't have vinegar)
2 tsp vanilla extract
180 g (6 oz/1 ¼ cups) fresh or frozen blueberries***
1 Tbsp plain (all-purpose) flour

Instructions

Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
Mix the blueberries with the Tbsp of plain flour and shake off the excess.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
Add two thirds of the blueberries and gently fold them through.
Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
Bake for five minutes then turn the oven down to 190°C/375°F/gas mark 5 and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

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.
*The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
**If you use coconut oil it should be melted and your milk and yogurt MUST be at room temperature or slightly lukewarm otherwise the oil may resolidify.
***Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.

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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.