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Vegan Peanut Butter And Cookies Ice Cream

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Vegan peanut butter and cookies ice cream – super rich and creamy vegan peanut butter ice cream filled with peanut butter cookie dough and Oreos. No hint of iciness and no bananas! Eggless and dairy free.

Close up of a metal ice cream scoop with a scoop of vegan peanut butter and cookies ice cream in it.

Following on from the success of making my rich and creamy vegan chocolate ice cream, I was keen to adapt the recipe to create some more vegan ice cream flavours.

One of my favourite shop bought vegan ice creams is Ben and Jerry’s peanut butter and cookies flavour and I really wanted to make my own version. I have to say, I think that my homemade version is even better!

It is a really smooth and creamy vegan peanut butter ice cream which is loaded with chocolate chip peanut butter cookie dough balls and crushed Oreos. It. Is. Incredible!

Like my chocolate ice cream, the base is made using part blended cashews and part full fat tinned coconut milk. This gives such a smooth and creamy texture and the ice cream has no hint of iciness. I also can’t taste the coconut at all so if you’re not a fan of coconut don’t worry!

Close up of scoops of peanut butter and cookies ice cream in a metal dish.

Lets Break Down The Ingredients:

Cashews: Soaked and blended with water, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you can’t get hold of it.

Peanut Butter: I use a smooth, creamy peanut butter like Skippy as I think that gives the best flavour and texture. It would probably work fine with a runnier natural variety, but creamy is best.

Salt: A little bit of salt really helps to balance the sweet, and it goes so well with peanut butter!

Vanilla Extract: A dash of vanilla helps to enhance the flavour.

Caster Sugar: Caster/superfine sugar dissolves easily but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

Cornflour/Cornstarch: Most non-vegan ice creams are made using a custard base that is thickened with egg yolks, though the famous Jeni’s ice cream is thickened with cornflour instead, meaning that the ice cream is creamy but the flavour isn’t overpowered by eggyness. I thickened my ice cream with cornflour which makes it extra thick and creamy, but if you want less of a pudding-like texture then you can omit it. (The ice cream miiiight be a tad more icy, but still delicious!).

Cookie Dough And Oreos: If you just want plain peanut butter ice cream then it is absolutely delicious just on it’s own, but the addition of chocolate chip peanut butter cookie dough and crushed Oreos really takes this over the top.

I make the cookie dough using oat flour/finely ground oats so it is safe to eat raw (some people are sensitive to uncooked flour so using oats is safer).

Use whatever kind of Oreo type cookie you prefer, Oreos and Bourbon biscuits both work well and are vegan friendly.

Vegan peanut butter and cookies ice cream in a metal loaf tin with an ice cream scoop and crushed Oreos.

How To Make Vegan Peanut Butter And Cookies Ice Cream:

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

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

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

Place the soaked cashews in a blender along with 250ml of water and blend until very smooth.

step 1 - blending the cashews

Add the full fat coconut milk, xanthan gum, peanut butter, sugar, cornflour, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers – you don’t want lumpy ice cream.

step 2 - blending the ingredients.

Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don’t let it boil for more than a minute; boiling cornflour for too long can cause it to break down and become runny again.

step 3 - cooking the custard.

Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).

While the base is chilling, make the cookie dough. Mix together vegan butter, smooth peanut butter, light brown soft and caster sugars, oat flour,  milk, vanilla and salt then stir through some finely chopped chocolate.

(To make your own oat flour you can simply place some oats in a blender or food processor and blitz until smooth).

Roll the mixture into small balls, place them spaced apart on a tray and  freeze until solid. (Leave them in the freezer until the ice cream is churned.)

step 4 - making the cookie dough

Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Once it has reached soft serve consistency, mix through the frozen cookie dough and the crushed Oreos and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Scoops of peanut butter ice cream in a metal loaf tin.

What If I Don’t Own An Ice Cream Maker?:

If you don’t have an ice cream maker you can still make this vegan peanut butter and cookies ice cream, it just takes a bit more work.

Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

Repeat this until it reaches soft-serve consistency then stir through the frozen cookie dough balls and crushed Oreos.

Close up of a scoop of vegan peanut butter and cookies ice cream with a metal ice cream scoop.

More Vegan Ice Creams:

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

Close up of scoops of peanut butter and cookies ice cream in a metal dish.
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Vegan Peanut Butter and Cookies Ice Cream

Vegan peanut butter and cookies ice cream - super rich and creamy vegan peanut butter ice cream filled with peanut butter cookie dough and Oreos. No hint of iciness and no bananas!

Course Dessert
Cuisine Italian, vegan
Keyword ice cream
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

Ice Cream:

  • 120 g (3/4 cup) cashews
  • 250 ml (1 cup) water
  • 400 ml (14 oz) full fat coconut milk (tinned, NOT the drinking variety)
  • 170 g (6 oz / scant 3/4 cup) smooth creamy peanut butter
  • 200 g (1 cup) caster (superfine) sugar
  • 1 Tbsp cornflour (cornstarch)
  • 1/4 tsp xanthan gum
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Mix-ins:

  • 20 g (1 Tbsp + 1 tsp) vegan butter softened
  • 40 g (2 heaped Tbsp) smooth peanut butter
  • 25 g (2 Tbsp) caster sugar
  • 25 g (2 Tbsp) light brown soft sugar
  • 1 tsp non-dairy milk
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 45 g (1/3 cup) oat flour/finely ground oats
  • 30 g (1 oz) dark chocolate chopped into small chunks
  • 100 g (10 cookies) Oreo type cookies roughly crushed

Instructions

  1. Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

  2. Place the soaked cashews in a blender along with the 250ml of water and blend until very smooth.

  3. Add the full fat coconut milk, xanthan gum, peanut butter, sugar, cornflour, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.

  4. Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don't let it boil for more than a minute.

  5. Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).

  6. While the base is chilling, make the cookie dough. Mix together the vegan butter, peanut butter, light brown soft and caster sugars, oat flour, milk, vanilla and salt in a bowl until it forms a dough then stir through the chopped chocolate.

  7. Roll the mixture into small balls, place them spaced apart on a tray and  freeze until solid. (Leave them in the freezer until the ice cream is churned.)

  8. Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).

  9. Once it has reached soft serve consistency, mix through the frozen cookie dough and the crushed Oreos and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

    Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Recipe Notes

*To make your own oat flour for the cookie dough simply grind some rolled oats in a blender or food processor until finely ground.

Vegan Mango Curd

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Vegan mango curd – this delicious, creamy eggless mango curd is quick and easy to make and a perfect way to use up fresh mangoes. Ready in under 10 minutes!

a small jar of vegan mango curd with a spoonful being taken out.

My vegan fruit curd recipes have proven to be pretty popular so I’ve got another one for you – this easy vegan mango curd. It is super smooth and creamy, incredible quick and easy to whip up and is full of fresh mango flavour.

It is a little different to my previous citrus based curd recipes in that it is less sharp and tangy; I didn’t want to add too much citrus as that would have overpowered the delicate mango.

I did add a hint of  lime to balance the sweetness, but not so much that it dominates the flavour, the mango is definitely front and center here.

a large glass jar of eggless mango curd on a grey background with a bowl of diced mango and sliced limes.

What To Do With Vegan Mango Curd:

This vegan mango curd is very versatile stuff! Why not try it:

  • spread on toast, muffins or scones
  • with crepes or pancakes
  • swirled into (vegan) yogurt or ice cream
  • spooned into pre-baked mini tart shells along with some fresh fruit
  • on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
  • to fill a cake or cupcakes
  • or just eat it straight from the jar with a spoon…

It is also the perfect pairing for my delicious vegan mango bundt cake!

A small jar of mango curd with a teaspoon in it.

How To Make Vegan Mango Curd:

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

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

This mango curd takes under ten minutes to whip up and just uses a few basic ingredients:

  • Fresh mangoes
  • Tinned full fat coconut milk
  • Sugar
  • Lime juice
  • Cornflour (cornstarch)
  • Coconut oil
  • Salt

The flavour (and colour) will vary a bit depending on what kind of mango you use; I used kesar mangoes which have a very fragrant, almost floral flavour and a deep orange colour. Just use whichever variety you prefer (or can get hold of), just make sure that they are soft and ripe.

To start, you need to place all of the ingredients except the coconut oil into a blender and blitz until very smooth. If your blender isn’t particularly powerful then you may want to pass the mixture through a sieve to remove any stringy bits.

Step 1 - blending the ingredients.

Pour this mixture into a pan over a medium-low heat and stir constantly until it comes up to a simmer and thickens; don’t let it boil for more than a minute.

*(Make sure that you use a non-reactive saucepan such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd).*

step 2 - cooking the curd.

Remove the pan from the heat and add the coconut oil, stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised – see below for instructions on how to sterilise jars).

Place the jar in the fridge overnight, or for at least a couple of hours, so that the curd can cool and set up a bit. Give it a good stir before serving. It will keep in the fridge for a week or so.

A spoon being dipped into a jar of vegan mango curd.

How To Sterilise Jars:

The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.

Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.

More Fruit Curd Recipes:

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

a large glass jar of eggless mango curd on a grey background with a bowl of diced mango and sliced limes.
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Vegan Mango Curd

Vegan mango curd - this delicious, creamy eggless mango curd is quick and easy to make and a perfect way to use up fresh mangoes. Ready in under 10 minutes!

Course Breakfast
Cuisine vegan
Keyword curd
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 jar
Author Domestic Gothess

Ingredients

  • 300 g (10.5 oz) diced ripe fresh mango (about 2 medium. I used kesar mangoes)
  • 240 ml (1 cup) full fat tinned coconut milk
  • 100 g (1/2 cup) caster (superfine) sugar
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • juice of 1 1/2 limes
  • pinch salt
  • 30 g (2 Tbsp + 1 tsp) coconut oil

Instructions

  1. Place the diced mango, coconut milk, sugar, cornflour, lime juice and salt in a blender and blend until very smooth. If your blender isn't a power blender then you may wish to press the mixture through a fine mesh sieve to remove any stringy bits.

  2. Pour the mixture into a non-reactive saucepan (stainless steel, NOT aluminium or copper) and place over a medium-low heat. Stir constantly as it comes up to the boil and thickens. Do not let it boil for more than a minute.

  3. Remove the pan from the heat and add the coconut oil, stir until melted and smooth.

  4. Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.

Easy Lemongrass And Coconut Curry (Vegan)

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Easy lemongrass and coconut curry – this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

A white cast iron pan full of vegan lemongrass coconut curry with a grey bowlful of rice.

I’ve been making this easy vegan lemongrass and coconut curry a lot recently. It is really quick and simple to throw together, tastes great and is healthy to boot!

It is a creamy, lightly spiced, flavourful coconut and lemongrass sauce with loads of veg and tofu. Served with rice it makes a great, quick midweek meal.

I take a few shortcuts to make it easier to cook  – I use lemongrass and ginger pastes from a jar rather than from fresh; and you can even go as far as using garlic and chilli from a jar too if you like.

This just cuts down on time spend chopping and peeling and makes this meal more achievable for a quick weeknight dinner.

Most supermarkets sell jars of pre-prepared lemongrass, ginger, garlic and chilli alongside the spices and they keep in the fridge for a while so I love keeping some around for quick meals.

Close up of a cast iron pan of easy vegan lemongrass coconut curry with broccoli, tofu and edamame.

A High Protein Vegan Meal:

This lemongrass curry is high in protein – first off we’ve got tofu, an obvious choice for plant based protein, but I also added frozen edamame (soy beans) which contain even more protein per 100g than tofu.

Both tofu and edamame are a source of complete protein, meaning that they contain all nine essential amino acids.

I also added tenderstem broccoli which I love and could happily eat it every day, which is good because it is super healthy and is also one of the higher protein vegetables!

A black bowlful of curry and rice on a grey background.

How To Make Easy Vegan Lemongrass and Coconut Curry:

Heat a little olive oil in a large pan and add in crushed garlic, sliced spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you want to use garlic and chilli pastes from a jar rather than fresh then add them in the next step instead).

Add in lemongrass and ginger pastes (plus the garlic and chilli if using), some garam masala and turmeric and fry for another minute until fragrant.

Add in coconut milk (from a tin, not the drinking kind. Either light or full fat is fine) and crumble in a vegetable stock cube. Bring the sauce up to a simmer.

Add tenderstem broccoli and frozen edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

step by step photos of making the curry.

While the curry is cooking, place some cornflour (cornstarch) in bowl with a little salt. Add cubed firm tofu and toss to coat. The cornflour is optional – it helps to make the tofu crispy but you can omit it if you like.

Heat a little olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until it is golden on all sides.

crispy tofu in a pan.

Stir the tofu into the curry and serve with rice.

Close up of coconut lemongrass curry.

More Quick Vegan Meals:

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

Close up of a cast iron pan of easy vegan lemongrass coconut curry with broccoli, tofu and edamame.
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Easy Lemongrass And Coconut Curry (Vegan)

Easy lemongrass and coconut curry - this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

Course Main Course
Cuisine vegan
Keyword curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Calories 532 kcal
Author Domestic Gothess

Ingredients

  • 2 Tbsp olive oil divided
  • 2 cloves garlic crushed (or 1 tsp garlic paste from a jar)
  • 2 spring onions (scallions) thinly sliced
  • 1 red bell pepper sliced
  • 1 red chilli finely chopped (or 1 tsp chilli paste from a jar)
  • 2 tsp lemongrass paste (from a jar)
  • 2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 400 ml (14oz) tin coconut milk (either full fat or light is fine)
  • 1 vegetable stock cube
  • 120 g (4oz) tenderstem broccoli
  • 80 g (3oz) frozen edamame
  • 280 g (10oz) firm tofu diced
  • 1 Tbsp cornflour (cornstarch) (optional)
  • salt and pepper
  • cooked rice to serve

Instructions

  1. Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).

  2. Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.

  3. Add the coconut milk and crumble in the stock cube. Bring up to a simmer.

  4. Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

  5. While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).

  6. Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.

  7. Stir the tofu into the curry and serve with rice.

Recipe Notes

The tofu I buy (Tofoo brand) comes in 280g packets which I realise is a slightly odd quantity; just use whatever weight the brand you buy comes in - enough for two people.

Recipe inspired by Gluten Free Cuppa Tea

Vegan Mango Bundt Cake

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

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

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

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

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

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

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

What Kind Of Mango?:

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

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

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

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

Sliced vegan mango bundt cake on a white plate.

How To Make Vegan Mango Bundt Cake:

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

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

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

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

step 1 - mixing the dry ingredients

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

step 2 - mixing the batter

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

step 3 - baking the cake

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

Close up of slices of vegan mango bundt cake.

What If I Don’t Own A Bundt Tin?:

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

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

How Long Will It Keep?:

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

Can I Freeze Vegan Mango Bundt Cake?:

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

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

More Vegan Bundt Cakes:

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

Recipe Notes

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

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

Rich And Creamy Vegan Chocolate Ice Cream

by 3 Comments

Rich and creamy vegan chocolate ice cream – this is the creamiest vegan chocolate ice cream with no hint of iciness and a rich chocolate flavour. Made with cashews and coconut milk for the smoothest, most decadent texture. NO bananas!

A cone of vegan chocolate ice cream with two scoops on a grey background surrounded by more ice cream and cones.

Vegan ice cream isn’t hard to make, but it does tend to be made with a coconut milk base which isn’t quite creamy enough to give you the richest, creamiest, non-icy result; and unless you are using really strong flavours your ice cream will taste like coconut.

I love coconut but I don’t want to be restricted to only eating coconut flavoured ice cream forever; and while the lighter, healthier ice cream is nice, sometimes you want something a little more decadent.

This rich and creamy vegan chocolate ice cream is definitely decadent, and although it does use some coconut milk it doesn’t taste at all like coconut; just intensely chocolatey!

I made it using a base of part full fat tinned coconut milk and part blended cashews. This results in a milder flavoured base so it is easier to mask the coconut; and the cashews make it richer and creamier than coconut milk alone would.

It has an incredibly smooth and creamy texture and an intense chocolate flavour. I think it is the best chocolate ice cream I have ever made, vegan or otherwise! It is very rich, so you only need a small scoop, but I am perfectly capable of devouring at least three!

Close up of scoops of creamy vegan chocolate ice cream.

Lets Break Down The Ingredients:

Cashews: Soaked and blended with water, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you can’t get hold of it.

Cocoa Powder: A combination of cocoa powder and dark chocolate gives the best chocolate flavour. Either Dutch process, natural or cacao powder will be fine.

Instant Espresso Powder: A little bit of coffee powder enhances the chocolate flavour; you can’t taste it at all but it does definitely elevate the flavour. You can omit it if you want.

Salt: Again, most chocolatey things benefit from the addition of a little salt to help bring out the flavour.

Vanilla Extract: Another flavour enhancer; also optional.

Caster Sugar: Caster/superfine sugar dissolves easily but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

Dark Chocolate: I use 70% dark chocolate. As the chocolate is the prominent flavour here make sure that you use a good one.

Cornflour/Cornstarch: Most non-vegan ice creams are made using a custard base that is thickened with egg yolks, though the famous Jeni’s ice cream is thickened with cornflour instead, meaning that the ice cream is creamy but the flavour isn’t overpowered by eggyness. I thickened my ice cream with cornflour which makes it extra thick and creamy, but if you want less of a pudding-like texture then you can omit it. (The ice cream miiiight be a tad more icy, but still delicious!).

An ice cream scoop with a scoop of vegan chocolate ice cream.

How To Make Rich And Creamy Vegan Chocolate Ice Cream:

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

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

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

Place the soaked cashews in a blender along with 250ml of water and blend until very smooth.

step 1 - blending the cashews

Add the full fat coconut milk, xanthan gum, cocoa powder, espresso powder, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers – you don’t want lumpy ice cream.

Step 2 - blending the ingredients

Place the sugar and chopped dark chocolate in a saucepan and add half of the cashew mixture. Stir over a low heat until the chocolate has melted and the mixture is smooth then remove from the heat.

Place the cornflour in a bowl and gradually whisk in the rest of the cashew mixture, making sure that there are no lumps. Just add a small drop of the the cashew mixture at first and whisk until totally smooth before gradually whisking in more, this way you will avoid lumps of cornflour.

Pour the cornflour mixture into the pan of chocolate mixture in a thin stream, whisking constantly. Make sure that you whisk it in as you pour it into the pan; because you are pouring cornflour into a hot mixture it can start to thicken immediately and you don’t want it to form lumps.

Place the pan over a low heat and whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

step 4 - cooking the ice cream

Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight)

Once chilled the mixture will be very thick. Give it a good whisk then churn in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Transfer to a container and place in the freezer to firm up a little more before serving. Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Scoops of creamy vegan chocolate ice cream in a metal loaf tin.

What If I Don’t Have An Ice Cream Maker?:

If you don’t have an ice cream maker you can still make this vegan chocolate ice cream, it just takes a bit more work.

Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

Repeat this until it reaches soft-serve consistency. As the cornflour version of this ice cream is so thick, you may find it easier to omit the cornflour so that the base is thinner and therefore easier to whisk.

A cone of vegan chocolate ice cream on a grey background.

If you want a lighter vegan chocolate ice cream then give my chocolate coconut sorbet a try; it isn’t as rich but is still delicious and chocolatey!

I also adapted this recipe to make an amazing vegan peanut butter and cookies ice cream; and vegan chunky monkey ice cream, check them out, They. Are.  Incredible!

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

Close up of scoops of creamy vegan chocolate ice cream.
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Rich And Creamy Vegan Chocolate Ice Cream

Rich and creamy vegan chocolate ice cream - this is the creamiest vegan chocolate ice cream with no hint of iciness and a rich chocolate flavour. Made with cashews and coconut milk for the smoothest, most decadent texture. NO bananas!

Course Dessert
Cuisine Italian, vegan
Keyword ice cream
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

  • 120 g (3/4 cup) cashews
  • 250 ml (1 cup) water
  • 400 ml (14oz) full fat coconut milk (tinned, NOT the drinking variety)
  • 1/4 tsp xanthan gum
  • 2 Tbsp cocoa powder
  • 1/2 tsp instant espresso powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 200 g (1 cup) caster sugar (or granulated)
  • 170 g (6 oz) dark chocolate chopped
  • 1 Tbsp cornflour (cornstarch) optional, see notes below

Instructions

  1. Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

  2. Place the soaked cashews in a blender along with the 250ml water and blend until smooth.

  3. Add the coconut milk, xanthan gum, cocoa powder, espresso powder, salt and vanilla extract and continue to blend until it is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.

  4. Place the sugar and chopped chocolate in a saucepan and add half of the cashew mixture. Stir over a low heat until the chocolate has melted and the mixture is smooth then remove from the heat.

  5. Place the cornflour in a bowl and gradually whisk in the rest of the cashew mixture, making sure that there are no lumps.

  6. Pour the cornflour mixture into the pan of chocolate mixture in a thin stream, whisking constantly.

  7. Place the pan over a low heat and whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

  8. Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight)

  9. Once chilled the mixture will be very thick. Give it a good whisk then churn in an ice cream maker according to the manufacturers instructions.

  10. Transfer to a container and place in the freezer to firm up a little more before serving. Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Recipe Notes

This ice cream has a very thick, pudding-like texture. If you want a slightly lighter (but still delicious) ice cream then you can omit the cornflour/cornstarch. In this case there is no need to bring the mixture up to the boil, just heat it enough to melt the chocolate and sugar.

Once fully frozen the ice cream will be quite firm (this is normal for all home-made ice creams, vegan or not.), just let it sit out at room temperature for 20-30 minutes to soften up before scooping.

Rich and creamy vegan chocolate ice cream - this is the creamiest vegan chocolate ice cream with no hint of iciness and a rich chocolate flavour. Made with cashews and coconut milk for the smoothest, most decadent texture. NO bananas! #vegan #plantbased #veganicecream #chocolateicecream #dairyfree #eggless #icecream

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

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

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

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

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

squares of sweet potato chocolate chip cake from above.

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

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

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

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

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

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

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

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

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

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

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

sweet potato mash

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

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

step 1 - mixing the dry ingredients

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

step 2 - blending the wet ingredients

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

step 3 - mixing the batter

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

step 4 - baking the cake

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

Close up of sweet potato chocolate chip cake

How Long Will It Keep?:

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

How To Make Oat Flour:

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

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

squares of cake on asheet of white baking parchment.

Vegan Corn Fritters

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Vegan corn fritters – these easy, healthy vegan sweetcorn fritters are perfect for a quick and tasty weeknight meal or light lunch. Eggless and dairy free.

A stack of easy vegan corn fritters topped with guacamole on a white plate.

Sweetcorn fritters have always been one of my favourite quick and tasty meals. Served with some guacamole and sweet chilli sauce, maybe some salad too if I can be bothered, they are delicious, healthy and easy to make too.

Before going vegan I used to make them with egg and cheese, but I adapted my non-vegan recipe to make them totally egg and dairy free, while still retaining all of their wonderful flavour.

This was easy enough to do by swapping the egg for a flax egg (ground flaxseed mixed with water and left to go gloopy), the milk for an unsweetened non-dairy variety (I have tested them with soy and almond milks and both work fine), and the cheese for some nutritional yeast.

The good thing about corn fritters is that they can be varied very easily to suit your tastes and what you happen to have in the cupboard. As long as you keep the basic batter the same then feel free to use whichever spices, herbs and mix-ins that you like.

Four white plates of vegan corn fritters with guacamole and chilli sauce on a grey background.

How To Make Vegan Corn Fritters:

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

Start by mixing together your dry ingredients in a large bowl – plain flour, cornmeal, baking powder, sugar, salt, spices and nutritional yeast.

I use cumin, coriander, smoked paprika and garlic granules but feel free to vary these as you like. You can also use a couple of crushed fresh garlic cloves instead of the garlic granules, but add it in with the wet ingredients rather than the dry.

The nutritional yeast is optional but I love the cheesy note that it adds to the flavour of the fritters.

step 1 - mixing the dry ingredients

Next add unsweetened plant milk (any kind will do, I use either soy or almond), a flax egg and a little olive oil or melted vegan butter/coconut oil and whisk to make a thickish batter.

step 2 - making the batter

Finally stir in your sweetcorn (I use defrosted frozen but well drained tinned corn will work too. I haven’t tested them using fresh corn.), some sliced spring onions and some finely chopped herbs.

I use chives and coriander (cilantro), but again, feel free to use whatever herbs suit you (I know coriander is a bit of a love/hate herb!).

step 3 - adding the corn and herbs

Now you are ready to fry your fritters in a little olive or coconut oil. If you use a generous amount of oil they will be more crispy, and if you just use a small amount they will be healthier; you pick.

Vegan sweetcorn fritters on a dark baking tray.

Can I Make Them In Advance?:

The batter ideally needs to be cooked right away but any leftover fritters can be stored in the fridge for a couple of days and reheated in a pan over a low heat or under the grill as needed.

More Quick Vegan Meals:

Close up of a vegan corn fritter with a forkful taken out on a white plate.

A stack of easy vegan corn fritters topped with guacamole on a white plate.
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Vegan Corn Fritters

Vegan corn fritters - these easy, healthy vegan sweetcorn fritters are perfect for a quick and tasty weeknight meal or light lunch. Eggless and dairy free.

Course Main Course
Cuisine vegan
Keyword fritters
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 385 kcal
Author Domestic Gothess

Ingredients

  • 1 Tbsp ground flaxseed
  • 3 Tbsp water
  • 125 g (1 cup) plain (all-purpose) flour
  • 75 g (1/2 cup) fine cornmeal/polenta
  • 1 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 3 Tbsp nutritional yeast
  • 240 ml (1 cup) unsweetened non-dairy milk
  • 1 Tbsp olive oil (or melted vegan butter)
  • a small handful chopped fresh chives
  • a small handful chopped fresh coriander
  • 3 spring onions (scallions) thinly sliced
  • 500 g (17.5 oz) defrosted frozen corn or well drained tinned corn
  • olive oil for frying

Instructions

  1. Mix together the ground flaxseed and the water in a small bowl and set aside to go gloopy.

  2. Place the flour, cornmeal, baking powder, sugar, salt garlic granules, cumin, coriander, smoked paprika and nutritional yeast in a large bowl and whisk to combine.

  3. Add the milk, olive oil and flaxseed mixture and stir until no lumps of flour remain.

  4. Add the chopped herbs, spring onions and sweetcorn and mix to combine.

  5. Place a frying pan over a low heat and add a little olive oil. Scoop about 1/3 cup of the batter into the pan and spread it out slightly.

  6. Cook for a couple of minutes until just set around the edges then flip the fritter over and cook for a couple more minutes until both sides are browned and the fritter is cooked through.

  7. Repeat with the rest of the batter, adding more oil as necessary. If your pan is big enough you can cook a couple at a time.

Coconut Layer Cake With Coconut Lime Curd (Vegan)

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

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

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

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

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

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

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

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

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

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

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

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

How To Make Vegan Coconut Layer Cake:

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

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

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

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

Step 1 - making the batter

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

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

step 2 - baking the cakes

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

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

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

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

step 3 - making the buttercream.

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

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

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

How Long Will It Keep?:

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

Can I Make It In Advance?:

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

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

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

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

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

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

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

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

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

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

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

Ingredients

Cakes:

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

Buttercream:

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

To Decorate:

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Banana Bread Cinnamon Rolls (Vegan)

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

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

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

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

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

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

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

How To Make Vegan Banana Bread Cinnamon Rolls:

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

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

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

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

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

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

step 1 - making the dough

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

A hand stretching bread dough.

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

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

step 3 - letting the dough rise

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

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

step 4 - punching down the dough

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

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

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

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

step 6 - rolling up the dough

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

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

step 7 - letting the cinnamon rolls rise

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

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

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

Banana bread cinnamon rolls in a square baking tin.

Can I Freeze Them?:

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

More Recipes To Use Up Ripe Bananas:

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

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

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

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

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

Ingredients

Dough:

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

Filling:

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

Glaze:

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

A tray of unbaked vegan banana bread cinnamon rolls

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

Vegan Strawberry Tart With Coconut Pastry Cream

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

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

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

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

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

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

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

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

A slice of vegan strawberry tart on a floral plate.

Vegan Strawberry Tart:

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

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

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

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

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

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

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

Portmeirion Atrium Range:

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

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

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

Find out more about the Atrium range:

Embossed Platter

Embossed Large Jug

Champagne Flutes

Stemless Wine Glasses

Floral Cream Jug

Floral Side Plates

Geometric Bowls

A large embossed green jug with flowers in it.

How To Make Vegan Strawberry Tart:

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

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

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

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

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

step 1 - making the pastry.

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

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

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

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

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

Step 2 - blind baking the pastry

Vegan Pastry Cream:

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

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

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

step 3 - cooking the pastry cream

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

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

Step 4 - adding the butter

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

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

Close up of vegan strawberry tart on a green plate.

Coconut Oil Pastry:

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

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

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

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

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

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

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

Can I Make This Vegan Strawberry Tart In Advance?:

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

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

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

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

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

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

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

Ingredients

Pastry:

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

Coconut Pastry Cream:

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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