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Vegan Gingerbread Cookies

by 1 Comment

Vegan gingerbread cookies – these perfect vegan gingerbread cookies are so easy to make and ideal for decorating at Christmas. They make lovely gifts or edible decorations and can be made soft or crunchy as you prefer. Use this recipe to make vegan Gingerbread men, edible tree decorations or any kind of cut outs you like.

Vegan gingerbread snowflake cookies arranged in a wreath shape on a dark wood background with pine cones and Christmas decorations.

The best part about Christmas is all of the baked goods. I don’t think that there is a single traditional Christmas bake that I don’t enjoy! Gingerbread has to be near the top of the list, whether that be in cookie or cake form.

These vegan gingerbread cookies are the ultimate recipe, they are incredibly easy to make, keep their shape well and are spicy and delicious. They will also make your house smell amazing while they are baking!

They keep well so would be great to give as gifts or to use as edible decorations. They are also just nice to have around to snack on throughout the festive season.

They are delicious without the icing, but it does make them look very pretty. Alternatively a spot of biscuit decorating is a great way to keep kids entertained for a couple of hours (the results might not be as attractive however!).

iced vegan gingerbread cookies on a dark wood background.

How To Make Vegan Gingerbread Cookies:

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

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

This recipe is a bit different in that the ingredients are melted in a pan rather than creamed together. Place vegan block butter, light brown softt sugar, golden syrup and black treacle (molasses) in a medium saucepan over a low heat and stir until everything is melted. Remove the pan from the heat.

(The image shows part block butter and part coconut oil as I ran out of butter, you can swap some or all of the butter for coconut oil but I think these cookies are best made with butter, the coconut oil can make the dough a bit greasy.)

step 1 - melting the ingredients

Add ground ginger, cinnamon, cloves, allspice and bicarbonate of soda and whisk until totally smooth. The mixture will foam up a bit.

I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavoured gingerbread.

step 2 - adding the spices and bicarb.

Add plain flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative (I use a silicone Stasher bag) and refrigerate it for a couple of hours until it is firm enough to roll out.

step 3 - the finished dough

The dough can be stored in the fridge for up to a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.

Once firm, roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.

step 4 - rolling out the dough

Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.

Place them well spaced apart on a couple of baking sheets lined with baking parchment. (They will spread a little as they cook so make sure they have a bit of room).

step 5 - cutting out shapes

Place the trays in the freezer for 15 minutes until the dough is firm, this helps to stop the cookies from spreading. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

Bake the cookies for 8-12 minutes depending on whether you want them soft or crunchy and how big they are. Little ones will cook more quickly than larger cutouts. The cookies will still be very soft but will firm up as they cool. I bake mine until they are beginning to brown around the edges.

step 6 - baking the cookies

Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.

Once the cookies are cold make the royal icing. Place sifted icing sugar in a bowl and stir in lemon juice and aquafaba. The icing should be thick but pourable. If you drizzle some back into the bowl the pattern should disappear after 10 seconds or so. If it is too thick stir in a drop more lemon juice, and if it is too runny add some extra sifted icing sugar.

step 7 - the icing

Transfer the icing to a piping bag fitted with a small round writing nozzle and decorate the cookies as you like.

Leave the decorated cookies to dry flat for a couple of hours before storing them in an airtight container.

Vegan gingerbread snowflake cookies arranged in a christmas tree shape with pine cones and christmas decorations.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The dough needs to chill for a couple of hours before you roll it out so make sure that you start making these gingerbread cookies early enough in the day. Alternatively, the dough can be stored in the fridge for a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.

You MUST use a block butter/margarine, not the spreadable kind in a tub as it has too high a water content for baking. I use Naturli Vegan Block. Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks would all work.

You can use coconut oil instead of vegan butter but the dough may feel a bit greasy.

Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies may spread too much. Even a difference of a few grams can affect the texture of the dough.

If you are in the US and can’t get hold of golden syrup then you can use light molasses instead (NOT blackstrap molasses).

I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavoured gingerbread.

Freezing the cookies before you bake them helps them to keep their shape so don’t skip this step.

The difference between soft gingerbread cookies and crunchy ones is simply the baking time. If you want soft cookies bake them for a shorter amount of time and for crunchy ones leave them in for longer.

As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crunchy cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.

If you don’t want to use aquafaba in the icing you can just swap it for more lemon juice or water.

The icing can be coloured using gel food colours (not liquid ones). I believe that Sugarflair colours are vegan friendly.

close up of a vegan gingerbread snowflake cookie with white icing on a dark wood background.

What Is A Substitute For Golden Syrup?:

Golden syrup is a very common baking ingredient in the UK; it has a buttery caramel flavour and the texture of honey (Lyle’s Golden Syrup is vegan friendly). It can be tricky to get hold of elsewhere, though apparently lots of stores in the US have it in the foreign foods section or you can get in online. You can also try making your own!

If you aren’t able to get hold of any then you can swap it for light molasses or corn syrup instead.

How To Store Vegan Gingerbread Cookies:

The cookies will keep for 2-3 weeks stored in an airtight container. Separate them with layers of greaseproof paper and make sure that any decorations are completely dry first!

Can I Freeze The Dough?:

Yes, provided it is well wrapped the dough cn be frozen for up to a month. Let it defrost overnight in the fridge then bring it up to room temperature for a bit before rolling it out.

How Long Will The Dough Keep In The Fridge?:

Once you have prepared the dough, place it in a silicone bag or wrap in clingfilm and store it in the fridge for up to three days. You might need to let it come up to room temperature for a bit before rolling it out.

a vegan gingerbread man

More Vegan Christmas 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.*

iced vegan gingerbread cookies on a dark wood background.
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Vegan Gingerbread Cookies

Vegan gingerbread cookies – these perfect vegan gingerbread cookies are easy to make and ideal for decorating at Christmas. They make lovely gifts or edible decorations and can be made soft or crunchy as you prefer.

Course Dessert, Snack
Cuisine British
Keyword cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 2 hours 15 minutes
Servings 20 people
Author Domestic Gothess

Ingredients

Vegan Gingerbread Cookies:

  • 150 g (1/2 cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block)
  • 120 g (2/3 cup) light brown soft sugar
  • 100 g (3 ½ oz) golden syrup
  • 50 g (1 ¾ oz) black treacle (or molasses)
  • 3 ½ tsp ground ginger
  • 3 ½ tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 380 g (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting)

Vegan Royal Icing:

  • 300 g (2 ½ cups) icing (powdered) sugar sifted
  • 1 Tbsp lemon juice (plus extra as needed)
  • 2 Tbsp aquafaba (or use extra lemon juice or water instead)

Instructions

  1. Place the butter, sugar, golden syrup and treacle in a medium saucepan over a low heat and stir until melted. Remove from the heat.

  2. Add the ginger, cinnamon, cloves, allspice and bicarbonate of soda and whisk until smooth. The mixture will foam up a bit.

  3. Add the flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative and refrigerate for a couple of hours until it is firm enough to roll out.

  4. Roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.

  5. Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.

  6. Place them well spaced apart on a couple of baking sheets lined with baking parchment. (They will spread a little as they cook so make sure they have a bit of room).

  7. Place the trays in the freezer for 15 minutes until firm. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

  8. Bake the cookies for 8-12 minutes depending on whether you want them soft or crunchy and how big they are. Little ones will cook more quickly than larger cutouts. The cookies will still be very soft but will firm up as they cool. I bake mine until they are beginning to brown around the edges.

  9. Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.

  10. Once the cookies are cold make the royal icing. Place the sifted icing sugar in a bowl and stir in the lemon juice and aquafaba. The icing should be thick but pourable. If you drizzle some back into the bowl the pattern should disappear after 10 seconds or so. If it is too thick stir in a drop more lemon juice, and if it is too runny add some extra sifted icing sugar.

  11. Transfer the icing to a piping bag fitted with a small round writing nozzle and decorate the cookies as you like.

  12. Leave the decorated cookies to dry flat for a couple of hours before storing in an airtight container.

Recipe Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The dough needs to chill for a couple of hours before you roll it out so make sure that you start making these gingerbread cookies early enough in the day. Alternatively, the dough can be stored in the fridge for a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.
  • You MUST use a block butter/margarine, not the spreadable kind in a tub as it has too high a water content for baking. I use Naturli Vegan Block. Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks would all work.
  • You can use coconut oil instead of vegan butter, or part butter part coconut oil but the dough may feel a bit greasy. (The cookies will be fine once baked).
  • Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies may spread too much. Even a difference of a few grams can affect the texture of the dough.
  • If you are in the US and can’t get hold of golden syrup then you can use light molasses instead (NOT blackstrap molasses).
  • Freezing the cookies before you bake them helps them to keep their shape so don’t skip this step.
  • The difference between soft gingerbread cookies and crunchy ones is simply the baking time. If you want soft cookies bake them for a shorter amount of time and for crunchy ones leave them in for longer.
  • As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crunchy cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.
  • If you don’t want to use aquafaba in the icing you can just swap it for more lemon juice or water.
  • The icing can be coloured using gel food colours (not liquid ones). I believe that Sugarflair colours are vegan friendly.

vegan gingerbread cookies pinterest image

Vegan Biscotti With Almonds And Cranberries

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Vegan biscotti with almonds and cranberries – this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

vegan biscotti on a sheet of baking parchment

Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.

They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth and creating a delicious flavour combination.

While they are good all year round I particularly like to bake them at Christmas. They keep for yonks so they make great gifts sealed up in an airtight jar; provided you can bring yourself to give any away that is!

Vegan biscotti on two black plates with two black cups of coffee.

Traditionally biscotti are made with three core ingredients – flour, eggs and sugar. I initially thought that they would be tricky to veganise seeing as they rely so heavily on the eggs which can be difficult to substitute.

Happily however, these eggless biscotti turned out just as good as the original and the eggs weren’t as difficult to substitute as I originally thought. Soy milk replaces the moisture and protein, and melted refined coconut oil replaces the fat from the egg yolks.

These vegan biscotti are crunchy, full of flavour and easy to make. I added almonds and dried cranberries to mine but you can vary the nuts and dried fruit as you prefer.

Vegan biscotti on a dark grey background, one broken in half.

How To Make Vegan Biscotti:

(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.*

In a large bowl, whisk together caster sugar, soy milk, melted refined coconut oil, lemon or orange zest and vanilla extract until well combined.

In a separate bowl, sift together plain flour, baking powder and salt.

step 1 - mixing the wet and dry ingredients

Add the dry ingredients to the wet and stir until it forms a rough dough then add almonds and dried cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

step 2 - mixing the dough.

Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on a baking parchment lined baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

Bake the logs for 30-35 minutes until they are firm and lightly browned.

step 3 - shaping and baking the dough.

Remove the logs from the oven and set them aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide. Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly. (I like to eat the end bits for uh, taste testing purposes…)

step 4 - slicing the logs

Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

step 5 - giving the biscotti their second bake

Once the biscotti are cool store them in an airtight container. They will keep for several months if stored correctly.

vegan cantuccini on a metal baking tray.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.

You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.

Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.

Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.

If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.

You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.

The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

Three vegan biscotti on a black plate, one broken in half, with a cup of coffee and another plate of biscotti in the background.

More Vegan Cookie Recipes:

Vegan chocolate chip cookies

Vegan gingerbread cookies

Cinnamon swirl biscuits

Vegan Easter biscuits

Vegan peanut butter chocolate chip cookies

Autumn leaf maple cookie wreath

Vegan pumpkin chocolate chip cookies

Chocolate gingerbread cookies

Close up of a pile of vegan biscotti

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 biscotti on a metal background.
5 from 3 votes
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Vegan Biscotti With Almonds And Cranberries

Vegan biscotti with almonds and cranberries - this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

Course Snack
Cuisine Italian
Keyword biscuits
Prep Time 15 minutes
Cook Time 46 minutes
Cooling Time 15 minutes
Servings 20 biscotti
Author Domestic Gothess

Ingredients

  • 180 g (3/4 cup + 2 Tbsp) caster (superfine) sugar
  • 80 ml (1/3 cup) unsweetened soy milk (other non-dairy milks will work but soy is best) room temperature
  • 2 Tbsp melted refined coconut oil
  • finely grated zest of 1 lemon or orange (optional)
  • 1 tsp vanilla extract
  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 75 g (2 ¾ oz) whole almonds (blanched or with skin)
  • 60 g (2 oz) dried cranberries

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.

  2. In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.

  3. In a separate bowl, sift together the flour, baking powder and salt.

  4. Add the dry ingredients to the wet and stir until it forms a rough dough then add the almonds and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

  5. Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

  6. Bake the logs for 30-35 minutes until they are firm and lightly browned.

  7. Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

  8. Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.

  9. Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

  10. 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.
  • This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
  • You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.
  • Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
  • Don't try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
  • If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
  • You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.
  • The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

vegan biscotti on a metal background.

biscotti pinterest image

Vegan Apple Cake

by Leave a Comment

Vegan apple cake – this simple, rustic cake is easy to make in just one bowl and is utterly delicious. Moist, lightly spiced and packed full of juicy apples it is the perfect cake for snacking; or try it warm with custard for pudding!

vegan apple cake on a square of white baking parchment on a grey background surrounded by apples and apple tree leaves.

I had been craving apple cake since as soon as the weather started to turn colder, and this vegan apple cake recipe has been a little while in the making.

I always thoroughly test my recipes before I am happy to post them and I must have tried about ten different variations of apple cake before I was finally happy this time!

The good news is that my apple cake cravings have been fully satisfied after all that testing and this vegan apple cake is The One!

It is a soft, moist, lightly spiced cake with a crunchy sugar topping and plenty of juicy apples. It is the kind of simple, rustic cake that it is impossible to just have one slice of!

Some vegan yogurt and ground almonds in the batter keep the texture of the cake wonderfully soft, moist and tender. I went pretty heavy on the apples, this is an apple cake after all, and the cake itself is not overly sweet; meaning that you could even eat it for breakfast…

In addition to breakfast, afternoon tea or snacking on, this vegan apple cake is also amazing served warm for pudding, with a scoopful of ice cream or plenty of custard.

close up of a slice of vegan apple cake with apples and apple tree leaves in the background.

How To Make Vegan Apple Cake:

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

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

Start by greasing a deep 20cm/8 inch round cake tin and line it with baking parchment. It needs to be at least 8cm / 3 inches deep to avoid overflow.

Peel and core your apples and chop them into 1-1.5cm dice. Set aside while you make the batter.

In a large bowl whisk together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

Add unsweetened non-dairy milk (soy is best for baking), non-dairy yogurt (I used plain soy), sunflower oil (another neutral oil is fine) and lemon juice and whisk gently until no dry lumps remain.

step 1 - making the batter

Add the diced apples and fold them through.

step 2 - adding the apples

Transfer the batter to the prepared tin and spread it level. Scatter some demarera sugar over the top to create a nice crunchy topping and bake the cake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

step 3 - baking the cake

Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store it in an airtight container for up to five days.

close up of vegan apple cake cut into slices.

What Kind Of Apples Should I Use?:

In short, use whatever kind you like! I prefer a sharper tasting apple so that more flavour comes through but it doesn’t really matter too much. I used half Granny Smith and half Braeburn apples for this cake.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.

Some ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.

Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.

This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.

Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.

Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

Side view of vegan apple cake.

Ways To Adapt This Vegan Apple Cake:

Try adding a couple of handfuls of raisins along with the apple.

Chuck in a couple of handfuls of roughly chopped nuts.

Add a streusel topping instead of the demarera sugar.

Add some chopped crystallised or stem ginger and up the ground ginger to 1 1/2 tsp.

More Autumnal Vegan Cakes:

Vegan pumpkin bread

Pumpkin chocolate chip cake bars

Easy vegan ginger cake

Vegan beetroot chocolate cake with chocolate avocado frosting

Vegan pumpkin cake with cinnamon buttercream and maple pecans

Vegan apple bundt cake

Sweet potato bread with pecan streusel

Vegan ginger bundt cake

Orange and almond cake with chocolate buttercream

Vegan apple cake on a shet of white baking parchment with sliced apples and apple tree leaves.

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.*

close up of vegan apple cake cut into slices.
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Vegan Apple Cake

Vegan apple cake - this simple, rustic cake is easy to make in just one bowl and is utterly delicious. Moist, lightly spiced and packed full of juicy apples it is the perfect cake for snacking; or try it warm with custard for pudding!

Course Dessert
Cuisine British
Keyword cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
  • 250 g (2 cups) plain (all-purpose) flour
  • 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
  • 80 g (1/3 cup + 1 Tbsp) caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 60 g (1/2 cup) ground almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 160 ml (2/3 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) non-dairy yogurt (I use soy)
  • 80 ml (1/3 cup) sunflower oil
  • 1 Tbsp lemon juice
  • 1 heaped Tbsp demarera sugar

Instructions

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

  2. Peel and core the apples and chop into 1-1.5cm dice. Set aside.

  3. In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

  4. Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.

  5. Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

  6. Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.

Recipe Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.
  • The ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.
  • Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
  • This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.
  • Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.
  • Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

vegan apple cake pinterest image

 

 

Vegan Stollen With Marzipan

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Vegan stollen – this vegan version of a traditional German Dresden Stollen is a wonderful treat for Christmas. You can eat it right away or make it in advance and let it mature for a couple of weeks before serving for the best flavour.

vegan stollen on a sheet of baking parchment on a black surface surrounded by christmas decorations.

One of my absolute favourite Christmas treats (of which I have many…) is stollen; the dense, cakey, fruity, preferably marzipan filled festive German bread.

While it is possible to buy vegan stollen from lots of supermarkets, I was determined to make my own version as homemade is always better.

It took me four attempts to get the perfect texture but the end result is perfect – a dense, moist, flavourful loaf filled with rum soaked fruit and a marzipan centre.

Stollen isn’t a light and fluffy bread, it is designed to have a very high fat content which allows it to be kept for a long time without drying out. This means that the texture is almost dense cake-like rather than bread.

I’m not going to lie, this recipe is a bit of a labour of love but the results are so, so worth it! Because it is such a heavily enriched dough it takes a long time to rise and you will need to make the bread over the course of three days.

Don’t worry though, there is very little active work involved, just a whole lot of leaving the dough alone to rise! The recipe also makes two loaves of stollen so the time spent is doubly worth it.

I did try making a couple of loaves with a shorter rising time but the results were overly heavy and dense so I’m afraid that the long rise is necessary!

close up of slices of marzipan filled vegan stollen on a sheet of white baking parchment.

How To Make Vegan Stollen:

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

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

You need to make this stollen over the course of three days. On the evening of the first day, mix together raisins, candied mixed peel and rum. Give it a good stir, cover and leave to soak overnight.

The following day, stir some chopped almonds into the fruit mixture.

step 1 - soaking the fruit

In the bowl of a stand mixer, mix together plain flour, instant yeast, sugar, salt, ground cinnamon, allspice, cloves, cardamom and nutmeg.

Add lukewarm unsweetened non-dairy milk (soy is best), vanilla and almond extracts, grated orange and lemon zest and lots of softened vegan block butter. You ideally want to use a block butter/margarine rather than the spreadable kind in a tub for the best texture; I use Naturli Vegan Block.

Give it a good mix until it forms a rough dough then knead with the mixer on a high speed for about 10 minutes until the dough is very smooth and elastic and it comes away from the sides of the bowl cleanly.

You can knead the dough by hand on an unfloured surface if you don’t have a stand mixer.

step 2 - making the dough

Add the soaked fruit and nut mixture and knead until it is well distributed.

step 3 - adding the fruit mixture

Place the dough in a lightly oiled bowl, cover the bowl and set aside to rise in a warm spot until it has almost doubled in size. This can take 5-8 hours depending on how warm it is.

step 4 - giving the dough it's first rise.

Once the dough has risen, place the covered bowl in the fridge overnight.

The following day, remove the bowl from the fridge and leave it to come up to room temperature for 2 hours.

Knock the dough back and divide it into two equal pieces (I use a scale for accuracy).

Roll each ball of dough out on a lightly floured surface to a rough rectangle about 1 – 1 1/2 cm thick.

Divide your marzipan in half and roll each half into a log a little shorter than your dough rectangles. Place the marzipan logs just off centre on the dough.

Fold the smaller half of dough over the marzipan then fold the other half over the top and press gently to seal. Make sure that the ends are also sealed.

step 5 - shaping the stollen

Place the logs well spaced apart on a greaseproof paper lined baking sheet and loosely cover. Set aside to rise in a warm place for 3-4 hours until they have increased in size by 50%. They will not double. Meanwhile preheat the oven.

step 6 - giving the stollen their second rise

Once the logs are puffy, bake them for 40-45 minutes until the internal temperature reaches at least 94°C/201°F on a probe thermometer. If they start to become too dark before they are ready you can loosely cover them with tin foil.

Once the stollen are baked, remove the logs from the oven and let them cool for 10 minutes. Pick off any raisins that are on the surface as they will be burnt and bitter.

Brush the stollen very generously with melted vegan butter and leave it to set.

step 7 - the baked stollen brushed with butter

Once the butter has set, sprinkle them with a thick layer of icing sugar and leave to cool completely before wrapping and storing.

a sliced loaf of icing sugar coated stollen.

Top Tips:

Stollen is supposed to have a very high fat content – half fat to flour. DO NOT reduce it otherwise the bread will be dry and won’t keep.

I usually use bread flour when baking bread, but because we want a more cake-like texture here, plain (all-purpose) flour is the best choice.

Ideally you should use a block butter/margarine rather than the spreadable kind in a tub for the best texture; I use Naturli Vegan Block.

If it is a really cold day and you want to speed up the rising time of the dough a bit, you can warm up the oven a bit on a low heat, switch it off and open the door for 30 seconds to let out some of the heat then place the (covered) dough in the oven with the door slightly ajar.

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

You can eat the stollen right away if you want (let it cool completely first though!) but it will have the best flavour and texture if you wrap it up in baking parchment and tin foil and let it mature in a cool, dry place for one to two weeks before you slice it.

Provided it is well wrapped, the stollen will keep for up to six weeks so it is perfect to give as gifts for Christmas.

slices of vegan German stollen.

How To Store Vegan Stollen:

Once the loaves of stollen are baked, brush them generously all over with melted vegan butter while they are still warm. Allow the butter to set then sprinkle them with a very thick layer of icing sugar. This butter and sugar coating helps to seal in the moisture and stop them from drying out so don’t skip it!

Once the loaves are completely cold, wrap them first in baking parchment then tin foil and store them in a cool, dark place for up to six weeks.

Can I Freeze Vegan Stollen?:

Yes, the loaves can be frozen for up to three months provided they are well wrapped. Allow to defrost at room temperature.

More Vegan Christmas Recipes:

a loaf of vegan stollen on a sheet of baking parchment with a small sieve of icing sugar in the background.

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.*

slices of vegan German stollen.
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Vegan Stollen

Vegan stollen - this vegan version of a traditional German Stollen is a wonderful treat for Christmas. You can eat it right away or make it in advance and let it mature for a couple of weeks before serving for the best flavour.

Course Breakfast, Snack
Cuisine German
Keyword bread
Prep Time 40 minutes
Cook Time 45 minutes
Resting time 1 day 10 hours
Servings 2 loaves
Author Domestic Gothess

Ingredients

Fruit Mixture:

  • 250 g (9 oz) raisins
  • 125 g (4 ½ oz) candied mixed peel
  • 50 ml (3 Tbsp + 1 tsp) rum
  • 50 g (1 ¾ oz) chopped almonds

Stollen Dough:

  • 500 g (4 cups) plain (all-purpose) flour
  • 10 g (2 ½ tsp) instant/fast action yeast
  • 100 g (1/2 cup) caster/granulated sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 200 ml (1/2 + 1/3 cup) lukewarm unsweetened non-dairy milk (soy is best)
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 250 g (9 oz) vegan block butter (I use Naturli Vegan Block) softened
  • 300 g (10 ½ oz) marzipan

To Finish:

  • 50 g (1 ¾ oz) vegan block butter melted
  • icing (powdered) sugar for dusting

Instructions

Day 1:

  1. You need to make this stollen over the course of three days. On the evening of the first day, mix together the raisins, candied mixed peel and rum. Give it a good stir, cover and leave to soak overnight.

Day 2:

  1. The following day, stir the chopped almonds into the fruit mixture.

  2. In the bowl of a stand mixer, mix together the plain flour, instant yeast, sugar, salt, ground cinnamon, allspice, cloves, cardamom and nutmeg.

  3. Add the lukewarm non-dairy milk, vanilla and almond extracts, grated orange and lemon zest and softened vegan block butter.

  4. Give it a good mix until it forms a rough dough then knead with the mixer on a high speed for about 10 minutes until the dough is very smooth and elastic and it comes away from the sides of the bowl cleanly.

  5. If you don't have a stand mixer you can knead the dough by hand on an unfloured surface for 10-15 minutes until it is smooth, stretchy and no longer sticky.

  6. Add the soaked fruit and nut mixture and knead until it is well distributed.

  7. Place the dough in a lightly oiled bowl, cover the bowl and set aside to rise in a warm spot until it has almost doubled in size. This can take 5-8 hours depending on how warm it is.

  8. Once the dough has risen, place the covered bowl in the fridge overnight.

Day 3:

  1. The following day, remove the bowl from the fridge and leave it to come up to room temperature for 2 hours.

  2. Knock the dough back and divide it into two equal pieces (I use a scale for accuracy).

  3. Roll each ball of dough out on a lightly floured surface to a rough rectangle about 1 - 1 ½ cm thick.

  4. Divide the marzipan in half and roll each half into a log a little shorter than your dough rectangles. Place the marzipan logs just off centre on the dough.

  5. Fold the smaller half of dough over the marzipan then fold the other half over the top and press gently to seal. Make sure that the ends are also sealed.

  6. Place the logs well spaced apart on a greaseproof paper lined baking sheet and loosely cover. Set aside to rise in a warm place for 3-4 hours until they have increased in size by 50%. They will not double. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

  7. Once the logs are puffy, bake them for 40-45 minutes until the internal temperature reaches at least 94°C/201°F on a probe thermometer. If they start to become too dark before they are ready you can loosely cover them with tin foil.

  8. Once the stollen are baked, remove the logs from the oven and let cool for 10 minutes. Remove any raisins from the surface as they will be burnt and bitter.

  9. Brush the stollen generously with the melted vegan butter and leave it to set.

  10. Once the butter has set, sprinkle them with a thick layer of sifted icing sugar and leave to cool completely.

  11. Once the stollen are completely cold, wrap them first in a layer of baking parchment then a layer of tin foil and store in a cool, dry place for up to six weeks.

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.
  • See the post above for step-by-step photos.
  • Stollen is supposed to have a very high fat content – half fat to flour. DO NOT reduce it otherwise the bread will be dry and won’t keep.
  • I usually use bread flour when baking bread, but because we want a more cake-like texture here, plain (all-purpose) flour is the best choice.
  • Ideally you should use a block butter/margarine rather than the spreadable kind in a tub for the best texture; I use Naturli Vegan Block.
  • If it is a really cold day and you want to speed up the rising time of the dough a bit, you can warm up the oven a bit on a low heat, switch it off and open the door for 30 seconds to let out some of the heat then place the (covered) dough in the oven with the door slightly ajar.
  • The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
  • You can eat the stollen right away if you want (let it cool completely first though!) but it will have the best flavour and texture if you wrap it up in baking parchment and tin foil and let it mature in a cool, dry place for one to two weeks before you slice it.
  • Provided it is well wrapped, the stollen will keep for around six weeks so it is perfect to give as gifts for Christmas.

vegan stollen pinterest image

Vegan Chorizo And Potato Hash

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Vegan chorizo and potato hash – this tasty breakfast hash is easy to make and full of flavour. Great for breakfast, brunch or dinner.

a white cast iron pan of vegan chorizo and potato hash on a grey background with fresh parsley and a cream tea towel.

This vegan chorizo and potato hash is a simple but delicious and satisfying meal that is good for any time of day! It is great as a weekend morning or brunch dish, but I love it for dinner as well – it is a very versatile recipe!

Using vegan chorizo style sausages gives it loads of flavour, it is smokey, savoury and very satisfying!

I also added sweet potatoes and red bell peppers to get a portion of veg in (and they taste good too), so while it may not be the healthiest dish – you do need to use a fair bit of oil for the best flavour, it definitely isn’t unhealthy either.

How To Make Vegan Chorizo And Potato Hash:

Generally for potato hash the potatoes are boiled and then fried. I simplify the process by simply roasting them instead. They get nice and crisp without the need to constantly stir them.

I also use a mix of regular white potatoes and sweet potatoes to make this dish a little more nutritious and flavourful.

While the potatoes are roasting you simply gently fry a finely chopped red onion, a couple of diced red bell peppers and some crushed garlic.

Cut your vegan chorizo sausages into small slices, add them to the pan and fry until they are crisp around the edges.

Once the potatoes are crisp, add them to the pan and season with plenty of salt and pepper, and maybe a bit of smoked paprika if your chorizo isn’t very strong.

A sprinkle of chopped parsley is all this vegan chorizo and potato hash needs before serving. I kept the seasonings minimal as the chorizo provides lots of smokey flavour, but feel free to add in extra herbs and spices as you like.

vegan chorizo and potato hash in a white pan on a grey background.

Which Vegan Chorizo Should I Use?

Obviously I can only speak for UK options here and I haven’t tried all of them but I like the Sainsbury’s Love Your Veg chorizo style shroomdogs the best and that it what I used here.

I’ve also tried this vegan chorizo and potato hash using Linda McCartney chorizo and red pepper sausages which I found less flavourful so I needed to add more seasoning and some extra smoked paprika. Obviously they also need to be defrosted first – I cooked them separately then diced them and added to the pan.

In short, any kind of vegan chorizo sausages will work but as they vary a lot in strength of flavour you will have to play with the seasonings a bit depending on how strong they are.

This is a fairly simple dish and a lot of the flavour comes from the sausages; if they are strongly flavoured (like the Sainsbury’s ones) then you won’t need much extra seasoning; if they are milder (like the Linda ones) then you might want to add some extra smoked paprika.

close up of a panful of chorizo potato hash.

More Vegan Brunch Recipes:

Vegan corn fritters

Vegan spinach and mushroom crepes with almond cheese

Vegan pumpkin pancakes

Fluffy vegan vanilla pancakes

Fluffy vegan banana pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

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.*

a white cast iron pan of vegan chorizo and potato hash on a grey background with fresh parsley and a cream tea towel.
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Vegan Chorizo and Potato Hash

Vegan chorizo and potato hash - this tasty breakfast hash is easy to make and full of flavour. Great for breakfast, brunch or dinner.

Course Breakfast, Main Course
Cuisine vegan
Keyword hash
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

  • 700 g (25oz) white potatoes (such as Maris Piper)
  • 600 g (21oz) sweet potatoes
  • 3 Tbsp olive oil divided
  • 1 large red onion
  • 2 red bell peppers
  • 4 cloves garlic
  • 1 approx 280g (10oz) pack of Chorizo style vegan sausages (I use Sainsbury's chorizo shroomdogs)
  • 1/2 tsp smoked paprika (optional)
  • salt and pepper
  • chopped parsley to serve

Instructions

  1. Preheat the oven to 200°C/400°F/gas mark 6. Peel the potatoes and sweet potatoes and chop into 2cm dice. Transfer them to a large roasting tray, drizzle with 2 Tbsp of the olive oil and some salt and pepper and stir to coat. Roast for about 45 minutes, stirring occasionally, until golden and crisp.

  2. While the potatoes are roasting, peel and finely chop the red onion, dice the peppers, peel and crush the garlic and cut the chorizo sausages into 2cm slices.

  3. Heat the remaining Tbsp of olive oil in a large pan over a low heat and add the red onion. Cook gently for about 10 minutes until soft. Add the red pepper and garlic and cook for a further 5 minutes then add the diced chorizo and smoked paprika (if using) and cook for 10 more minutes, stirring often.

  4. Once the potatoes are crisp, transfer them to the pan, season well with salt and pepper and stir everything together. Scatter over some chopped parsley and serve.

pinterest image

Vegan Mincemeat Cake

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Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a great festive alternative to a traditional Christmas cake.

vegan mincemeat cake on a grey stone plate with oranges, spices and a glass of whisky in the background.

This vegan mincemeat cake is adapted from one of my early, non-vegan recipes. A reader asked me whether it was possible to veganise my mincemeat bundt cake.

I had completely forgotten about that cake, but her question reminded me just how good a cake it was and I was intrigued to see whether I was able to create a vegan version.

The answer is of course, a resounding yes. With a few tweaks to the recipe this vegan mincemeat cake worked out perfectly and as far as I can recall (it has been many years since I made the non-vegan one!) it is just as delicious and moist as the original.

This cake is perfect for using up a jar of mincemeat if you have leftovers after Christmas, or it makes a wonderful lighter alternative to a traditional fruit cake.

I baked mine in a bundt tin as that is such a simple way to make an impressive looking cake; but if you don’t have a bundt tin then it can also be baked in a 23cm/9 inch square cake tin instead.

I topped the cake with a simple rum glaze; it is such a moist, flavourful cake that it doesn’t really need one, but what is Christmas without a bit of extra booze and sugar?!

A slice of vegan mincemeat cake on a glass plate with the rest of the cake in the background.

How To Make Vegan Mincemeat 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,make sure that you get into all of the nooks and crannies. Sprinkle the greased tin with granulated sugar and tip out the excess. This helps to stop the cake from sticking to the tin.

Otherwise you can grease and line a 23cm/9 inch square cake tin instead.

Whisk together non-dairy milk (soy is best for baking), non-dairy yogurt (again, soy is best) and vinegar. This buttermilk substitute reacts with the raising agent to help the cake rise and the yogurt helps to keep the cake lovely and moist.

In a separate bowl, sift together plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

step 1 - preparing the wet and dry ingredients

In another bowl, whisk together softened vegan block butter (I use Naturli Vegan Block), light brown soft sugar and grated orange zest until it is light and fluffy.

Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

step 2 - making the batter.

Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

step 3 - adding the mincemeat and baking the cake

Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

Close up of vegan mincemeat bundt cake.

Top Tips:

Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

If you want to make your own mincemeat then I have a recipe for vegan mincemeat in my vegan mince pies post.

If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

You can use rum, whisky or brandy in the glaze, or stick with orange juice for an alcohol free version.

This vegan mincemeat cake will keep for around five days in an airtight container at room temperature.

Can I Freeze This Vegan Mincemeat Cake?:

Yes, this cake can be frozen in well wrapped individual slices. Allow to defrost at room temperature.

Close up of slices of vegan mincemeat cake.

More Vegan Christmas Recipes:

A slice of vegan mincemeat cake on a glass plate with a fork.

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 mincemeat cake on a grey stone plate with oranges, spices and a glass of whisky in the background.
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Vegan Mincemeat Cake

Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a perfect festive alternative to a traditional Christmas cake.

Course Dessert
Cuisine British
Keyword cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Vegan Mincemeat Cake:

  • 240 ml (1 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) unsweetened non-dairy yogurt (I use soy)
  • 2 tsp cider or white wine vinegar
  • 350 g (3 cups) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 3 tsp mixed spice (pumpkin spice)
  • 1/2 tsp salt
  • 225 g (8oz / 3/4 cup + 3 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 300 g (1 + 2/3 cup) light brown soft sugar
  • finely grated zest of 2 oranges
  • 350 g (12oz) mincemeat

Glaze:

  • 120 g (1 cup) icing (powdered) sugar sifted
  • 2-3 Tbsp rum, whisky or orange juice

Instructions

  1. Preheat the oven to 170°C/325°F/gas mark 3. Thoroughly grease a 10 cup bundt tin, making sure that you get in all the nooks and crannies. Sprinkle it with granulated sugar to coat and tip out the excess. (You can use a 23cm/9 inch square tin instead - grease it and line the base with baking parchment.)

  2. Whisk together the non-dairy milk, non-dairy yogurt and vinegar in a jug; set aside.

  3. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

  4. In another bowl, use an electric mixer to whisk together the softened vegan block butter, light brown soft sugar and grated orange zest until it is light and fluffy.

  5. Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

  6. Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

  7. Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

  8. Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

  9. To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the liquid of your choice until it forms a thick but pourable glaze. Drizzle the glaze over the cake 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.

  • Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

  • If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

  • Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

  • If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

  • Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

  • This vegan mincemeat cake will keep for around five days in an airtight container at room temperature

pinterest image

 

Classic Vegan Lasagne

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Classic vegan lasagne – this vegan lasagna is seriously good! A rich mushroom ragu is layered up with a creamy dairy-free bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and healthy too!

classic vegan lasagna in a white lasagne dish on a rustic wood surface with a blue and white tea towel, forks, herbs and pewter salt and pepper shakers.

Lasagne is one of my ultimate favourite foods. I don’t make it all that often as it is a bit of a labour of love but it is so worth the effort!

This classic vegan lasagne is the best vegan lasagna I have tried. It is rich and hearty and very, very moreish! Served with a side salad and some garlic bread it is the ultimate comfort food meal!

It consists of a rich mushroom ragu sauce which is layered up with a creamy vegan bechamel sauce and sheets of pasta. It does take a little bit of time to make but the results are absolutely worth the time and everything can be prepared in advance of cooking the lasagne if needed.

I replaced the usual mince in the ragu sauce with finely diced chestnut mushrooms which give it a lovely flavour and almost meaty texture. Red wine, sundried tomatoes and herbs give the sauce bags of flavour.

For the bechamel, plant milk and vegan butter replace the usual dairy versions, with some blended cashews for creaminess; but the cheese is a little more tricky.

I don’t like supermarket vegan cheeses, but nutritional yeast, lemon juice, garlic and onion powder do a great job of replicating the savoury, tangy flavour of the cheese; making this vegan lasagna just as good as the original.

A slice of classic vegan lasagne being lifted out of the dish.

How To Make Classic Vegan Lasagne:

(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 putting the cashews for the bechamel to soak, cover them with boiling water and set aside while you get on with the ragu.

step 1 - soaking the cashews

Very finely chop two medium brown onions; I like to do this in the food processor to save time. Fry them in some of the oil from a jar of sundried tomatoes in a large pan until softened.

Blitz some carrots, celery and a red bell pepper in the food processor until finely chopped (or finely chop them by hand). There is no need to wash the food processor after chopping the onions before doing this.

Add the chopped vegetables to the pan along with some crushed garlic and finely chopped fresh rosemary and thyme. Cook for another ten minutes until softened.

step 2 - chopping and cooking the vegetables

Cut your chestnut mushrooms* in half then blitz them in the food processor as before until they are finely chopped. It is best to do this in two or three batches so as not to overload the machine. Of course you can chop them by hand instead, it is just quite a lot of work!

(*you can use whatever variety of mushrooms you like; I just like the flavour of chestnut ones best).

Add the mushrooms to the pan along with some chopped sundried tomatoes and cook until the mushrooms are soft and most of the excess liquid has evaporated.

Add red wine, tomato puree, balsamic vinegar and dried oregano and cook until most of the liquid has evaporated then add a vegetable stock cube, two tins of chopped tomatoes and some water.

Bring the sauce up to a simmer and leave it to cook for half an hour, stirring every now and again.

step 3 - cooking the mushrooms and the ragu sauce

While the ragu is cooking get on with the bechamel sauce. Place vegan butter in a saucepan and heat until it is melted then add plain flour. Stir over a low heat for a couple of minutes until you have a doughy paste.

Very gradually stir in warm plant-based milk. Only add a little at a time, stirring thoroughly after each addition, that way you will avoid lumps.

Once all of the milk has been incorporated, bring the sauce up to a simmer. Stir constantly until it is thick and creamy, like custard. Remove the pan from the heat and add crushed garlic, nutritional yeast, onion powder, lemon juice and plenty of salt and pepper.

step 4 - cooking the bechamel sauce

Drain the soaked cashews and place them in a blender with some water. Blitz until they are totally smooth and creamy. Add the bechamel sauce to the blender and blend again to combine. Taste the sauce and add more salt and pepper as needed.

step 5 - blending the cashews and the bechamel sauce

By now the ragu should be ready; give it a taste and add salt and pepper as needed.

At this point, both the ragu and bechamel can be covered and stored in the fridge for a day before you assemble and cook the lasagna.

Spoon some of the ragu into the base of a large lasagne dish, making sure that the base is completely covered. Lay lasagna sheets on top of the layer of sauce, breaking them as necessary to form a complete layer.

Spread a decent layer of the ragu over the top then pour over some of the bechamel sauce. Add another layer of pasta sheets then repeat this two more times, finishing with a layer of pasta sheets.

step 6 - building the lasagne

Pour the remaining bechamel over the top, making sure that the pasta is completely covered. Bake the vegan lasagne for 15 minutes then cover the top with tin foil and return it to the oven for a further 50 minutes. Leave it to stand for 10 minutes before serving.

step 7 - cooking the lasagna

The leftovers will keep for up to five days in the fridge and are great microwaved for quick meals. Alternatively they can be frozen.

classic vegan lasagne with a slice removed in a white dish on a rustic wooden background.

Can I Make This Vegan Lasagne In Advance?:

Yes! This lasagne is great re-heated. Alternatively, you can make both the ragu and bechamel sauces in advance and store them in the fridge for a day before assembling and cooking the lasagne.

Can I Freeze It?:

Yes, this lasagne freezes well, either whole or in individual servings. Allow to defrost before reheating in either the oven or microwave.

More Vegan Comfort Food Meals:

Vegan chilli cornbread pie

Lentil, vegetable and butter bean chilli

Vegan sausage casserole with lentils and farro

Chickpea, sweet potato and spinach curry

Vegetable and pearl barley stew with herby dumplings

close up of a dish of vegan lasagne with a slice removed.

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.*

classic vegan lasagna in a white lasagne dish on a rustic wood surface with a blue and white tea towel, forks, herbs and pewter salt and pepper shakers.
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Classic Vegan Lasagne

Classic vegan lasagne - this vegan lasagna is seriously good! A rich mushroom ragu is layered up with a creamy dairy-free bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and healthy too!

Course Main Course
Cuisine Italian
Keyword lasagna
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Servings 6 people
Author Domestic Gothess

Ingredients

Bechamel:

  • 200 g (7oz) cashews
  • 200 ml (1/2 + 1/3 cup) water
  • 100 g (3.5 oz) vegan butter
  • 60 g (1/2 cup) plain (all-purpose) flour
  • 900 ml (3 + 3/4 cups) unsweetened non-dairy milk (I use soy) warm
  • 2 cloves garlic crushed
  • 50 g (scant cup) nutritional yeast
  • 3 tsp onion powder
  • juice of 1 lemon
  • salt and pepper

Ragu:

  • 2 Tbsp oil from a jar of sundried tomatoes
  • 2 medium brown onions peeled
  • 380 g carrots (3 large) cut into chunks
  • 2 sticks celery cut into chunks
  • 1 red bell pepper deseeded and cut into chunks
  • 4 cloves garlic peeled and crushed
  • 1 Tbsp finely chopped fresh rosemary leaves (about 2 sprigs)
  • 1 Tbsp finely chopped fresh thyme leaves (about 4 large sprigs)
  • 750 g (26oz) chestnut mushrooms
  • 150 g (5oz) sundried tomatoes finely chopped
  • 300 ml (1 1/4 cups) red wine
  • 1 Tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 vegetable stock cube crushed
  • 2 400 g (14oz) tins chopped tomatoes
  • 400 ml (1 + 2/3 cup) water
  • salt and pepper
  • 500 g (18oz) dried lasagne sheets

Instructions

  1. Start by putting the cashews for the bechamel to soak, cover them with boiling water and set aside while you get on with the ragu.

  2. Very finely chop the onions; I like to do this in the food processor to save time.

  3. Heat the 2 Tbsp sundried tomato oil in a large saucepan and add the chopped onion. Cook over a low heat for about 10 minutes, until the onions are soft.

  4. Meanwhile, blitz the carrots, celery and red bell pepper in the food processor until finely chopped (or finely chop them by hand). There is no need to wash the food processor after chopping the onions before doing this.

  5. Add the chopped vegetables to the pan along with the crushed garlic and finely chopped fresh rosemary and thyme. Cook for another ten minutes until softened.

  6. Cut the chestnut mushrooms in half then blitz them in the food processor as before until they are finely chopped. It is best to do this in two or three batches so as not to overload the machine. Of course you can chop them by hand instead, it is just quite a lot of work!

  7. Add the mushrooms to the pan along with the chopped sundried tomatoes and cook until the mushrooms are soft and most of the excess liquid has evaporated.

  8. Add the red wine, tomato puree, balsamic vinegar and dried oregano and cook until most of the liquid has evaporated then add the vegetable stock cube, tinned tomatoes and water. Bring the sauce up to a simmer and leave to cook for half an hour, stirring every now and again.

  9. Preheat the oven to 180°C/350°F/gas mark 4.

  10. While the ragu is cooking get on with the bechamel sauce. Place the vegan butter in a saucepan and heat until it is melted then add the flour. Stir over a low heat for a couple of minutes until you have a doughy paste.

  11. Very gradually stir in the warm milk; only add a little at a time, stirring thouroughly after each addition, that way you will avoid lumps.

  12. Once all of the milk has been incorporated, bring the sauce up to a simmer. Stir constantly until it is thick and creamy. Remove the pan from the heat and add the crushed garlic, nutritional yeast, onion powder, lemon juice and plenty of salt and pepper.

  13. Drain the soaked cashews and place them in a blender with the 200ml water. Blitz until they are totally smooth and creamy. Add the bechamel sauce to the blender and blend again to combine. Taste the sauce and add more salt and pepper as needed.

  14. By now the ragu should be ready; give it a taste and add salt and pepper as needed. At this point, both the ragu and bechamel can be covered and stored in the fridge for a day before you assemble and cook the lasagna.

  15. Spoon some of the ragu into the base of a large lasagne dish, making sure that the base is completely covered. Lay lasagna sheets on top of the layer of sauce, breaking them as necessary to form a complete layer.

  16. Spread a decent layer of the ragu over the top then pour over some of the bechamel sauce. Add another layer of pasta sheets then repeat this two more times, finishing with a layer of pasta sheets.

  17. Pour the remaining bechamel over the top, making sure that the pasta is completely covered. Bake the vegan lasagne for 15 minutes then cover the top with tin foil and return it to the oven for a further 50 minutes. Leave it to stand for 10 minutes before serving.

Recipe Notes

Both the ragu and bechamel sauces can be made a day in advance and stored in the fridge before assembling and baking the lasagne.

classic vegan lasagne pinterest image

Vegan Christmas Pudding

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Vegan Christmas pudding – this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

vegan Christmas pudding on a white plate on a cream cloth.

Christmas pudding is quite divisive, some people love it, some hate it. I am firmly in the ‘love’ camp though I do get why lots of people don’t like it; it does tend to be quite dense and heavy.

This vegan one is a little bit lighter than a lot of recipes, but is still rich and moist. It is packed with juicy rum soaked dried fruit and is lightly spiced and perfectly festive.

It is the perfect way to round off your Christmas dinner and I think that this vegan pudding is just as good as, if not better than, the classic suet and egg laden version.

Christmas pudding may seem tricky to make but it is actually incredibly simple. It does take five hours to steam so you need to make sure that you start making it fairly early in the day; but it is all hands off time while it is cooking.

It can be stored for up to six months before Christmas (see instructions below for how to store it), or made as little as a couple of days in advance. On the day it will take an hour to steam before serving.

vegan christmas pudding with a spoonful removed on a white plate on a cream cloth with glasses of rum in the background and pine cones.

How To Make Vegan Christmas Pudding:

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

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

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight.

Mix together dried raisins, currants and chopped dried dates and apricots (or use a different selection of dried fruits as you like) with the zest and juice of an orange and some rum, brandy or sherry, cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.

step 1 - soaking the dried fruit.

The next day, stir a peeled and grated cooking apple into the fruit mixture; Bramley apple is best but Granny Smith will do if you can’t get hold of them.

Next, stir in self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice (pumpkin spice) followed by aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.

The aquafaba and coconut oil are absolutely the best replacements for the eggs and suet/butter that are usually used in Christmas pudding so I don’t recommend subbing them for anything else. As long as you use refined rather than virgin coconut oil your pudding won’t taste like coconut.

step 2 - making the pudding mixture

Grease a 1.2 – 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking.

Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn’t rise much but make sure that there is at least a centimetre gap at the top.

Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.

Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.

step 3 - preparing the pudding basin

Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don’t let it touch the foil.

Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a little longer however). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.

When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.

step 4 - steaming the pudding

Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.

On Christmas day, steam the pudding in the same way for one to two hours before serving it.

close up of vegan christmas pudding topped with pine cones and red berries.

Top Tips:

You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Christmas pudding is traditionally made on Stir Up Sunday, which is the last Sunday before the season of Advent; but it can be made any time up to six months in advance of Christmas, and as little as a couple of days beforehand if needed.

Traditionally, everyone in the household is meant to take a turn stirring the pudding mix and make a special wish for the year ahead.

This recipe uses fresh rather than dried breadcrumbs; to make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.

The aquafaba and coconut oil are absolutely the best replacements for the eggs and suet/butter that are usually used in Christmas pudding so I don’t recommend subbing them for anything else. As long as you use refined rather than virgin coconut oil your pudding won’t taste like coconut.

Any leftover Christmas pudding will keep in the fridge for up to two weeks and can be reheated as needed. It can also be frozen for up to one year provided it is well wrapped.

How To Store Christmas Pudding:

This vegan Christmas pudding can be stored for up to six months provided you make it with alcohol and feed it every week or two with a little more alcohol.

Once the pudding is done steaming, allow it to cool then remove the tin foil and baking parchment and replace them with fresh ones. Store it in a cool, dark place (like a cupboard). Every two weeks, take off the foil and parchment and drizzle over a tablespoon of rum or brandy.

The pudding will drink it up and become more rich and moist for Christmas.

If you want to make the pudding without alcohol then you will not be able to store it for more than a couple of weeks as it is the alcohol that preserves it.

The pudding can also be frozen for up to a year. Thaw overnight before heating it through to serve.

close up of vegan christmas pudding with a spoonful removed.

How To Flame A Christmas Pudding:

When serving a Christmas pudding, traditionally you are supposed to set it alight with flaming brandy first. This is totally optional of course but it is quite a spectacle!

To light your pudding, once it has had it’s second steaming, turn it out onto a wide serving plate with a lip; you don’t want to end up with flaming alcohol running over the edge of the plate and onto the table!

Place about 2-3 Tbsp of brandy, rum or vodka in a metal ladle. Hold the bottom of the ladle over a candle, tealight or gas hob to heat up the alcohol.

Carefully tilt the ladle sideways slightly so that the alcohol catches light (or use a match) then gently pour the flaming alcohol over the pudding and turn out the lights so that everyone can see the flames!

What To Serve With Vegan Christmas Pudding:

Traditionally, Christmas pudding is served with either brandy sauce or brandy butter, but it is also great with ice cream, custard or cream.

To make a vegan brandy sauce, place 3 Tbsp cornflour (cornstarch) in a pan and gradually whisk in 400ml non-dairy milk (soy or oat would be the best options here). Whisk in 75g caster sugar then bring the pan to the boil, whisking constantly, until the sauce thickens.

Remove from the heat and stir in 3 Tbsp brandy (or rum), the seeds from 1 vanilla pod (or 1 tsp vanilla bean paste) and 100ml plant based cream (such as soy or oat). Serve the sauce warm with the pudding.

More Vegan Christmas Recipes:

vegan Christmas pudding on a white plate on a grey cloth in front of a grey background with glasses of rum, a jug of custard and pine cones.

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 Christmas pudding on a white plate on a light grey cloth.
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Vegan Christmas Pudding

Vegan Christmas pudding - this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Course Dessert
Cuisine British
Keyword pudding
Prep Time 30 minutes
Cook Time 5 hours
Soaking Time: 12 hours
Servings 8 people
Author Domestic Gothess

Ingredients

  • 150 g (5.3oz) raisins
  • 100 g (3.5oz) currants
  • 100 g (3.5oz) chopped dried dates
  • 100 g (3.5oz) chopped dried apricots
  • 4 Tbsp brandy/rum/sherry
  • finely grated zest and juice of 1 medium orange
  • 1 medium cooking apple (about 220g unpeeled weight) (Bramley is best) peeled, cored and grated
  • 100 g (3/4 cup + 2Tbsp) self-raising flour
  • 70 g (1 cup) fresh breadcrumbs*
  • 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
  • 1 tsp mixed spice (pumpkin spice)
  • 75 g (1/4 cup + 2 Tbsp) melted refined coconut oil
  • 3 Tbsp aquafaba (the liquid drained from a tin of chickpeas)
  • 2 Tbsp non-dairy milk
  • 40 g (1.4oz) chopped almonds (optional)

Instructions

  1. You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight. Mix together the raisins, currants and chopped dried dates and apricots with the rum/brandy/sherry and the orange zest and juice. Cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.

  2. The next day, stir the peeled, cored and grated cooking apple into the fruit mixture.

  3. Next, stir in the self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice followed by the aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.

  4. Grease a 1.2 - 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Put the kettle on.

  5. Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn't rise much but make sure that there is at least a centimetre gap at the top.

  6. Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.

  7. Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.

  8. Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don't let it touch the foil.

  9. Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a bit longer than that). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.

  10. When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.

  11. Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.

  12. On Christmas day, steam the pudding in the same way for 1-2 hours before serving it. See instructions in the post above for how to flame it.

Recipe Notes

  • For the best results make sure that you follow the recipe closely and read the post above for all of the tips and information. 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 fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.
  • You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

vegan christmas pudding pinterest image

Vegan Pumpkin Pie

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Vegan pumpkin pie – this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

vegan pumpkin pie on a metal plate on a grey background with maple pecans.

Pumpkin pie is one of those incredibly American dishes that just hasn’t really caught on here in the UK, and I have to admit that I have never really been a huge fan of it; until I baked this amazing vegan pumpkin pie that is!

This recipe totally changed my mind about pumpkin pie, after rapidly devouring multiple slices I was an absolute convert!

The filling is perfectly spiced, sweet, but not too sweet and just the right level of creamy and custardy, while still being firm enough to cut into neat slices.

The crisp pastry is a lovely contrast to the soft, smooth filling, and a few maple roasted pecans added just before serving make it even more moreish!

Three slices of vegan pumpkin pie on a metal plate.

The secret to the perfect set custard-like texture of the pumpkin filling is silken tofu. Don’t run away! I promise you can’t taste the tofu at all!

I tested various different types of fillings, some using coconut milk, some yogurt; but for me, the tofu based one blew all of the others clean out of the water!

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 international section of the supermarket (by the soy sauce), or next to the tinned beans.

This vegan pumpkin pie is the perfect dessert for Thanksgiving if you are in the US, or just for any Autumnal celebration!

close up of vegan pumpkin pie topped with maple pecans.

How To Make Vegan Pumpkin Pie:

(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 vegan pumpkin pie ideally needs to chill in the fridge overnight so start the day before you want to serve it.

Start by making the pastry. Place plain flour, icing sugar and salt in a food processor and pulse until combined.

Add cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Add a tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

step 1 - making the pastry

Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork.

step 2 - lining the pie dish

The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

Place the pastry base in the freezer for twenty minutes while you preheat 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. Make sure you spread them right into the corners.

Bake for 20 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.

step 3 - blind baking the pastry

While the pastry is baking prepare the filling, it is super quick and easy!

Just place silken tofu (drain off the excess water first), tinned pumpkin puree, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

It is quite a thick mixture so you may need to scrape down the sides a couple of times. If your blender has a tamper tool then that will come in handy.

step 4 - making the filling.

Once the pastry case has finished blind baking, pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle.

step 5 - baking the pie

If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

Once the pie is baked, leave it to cool completely at room temperature before refrigerating it overnight.

close up of a slice of vegan pumpkin pie with a forkful removed.

Top Tips:

Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.

The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.

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

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

I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.

For the filling 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.

Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking. 

Any uneaten pie can be frozen for up to two months.

The maple pecans are optional but delicious; they also make a great snack!

Side view of vegan pumpkin pie.

Can I Make It In Advance?:

Yes! This vegan pumpkin pie will keep in the fridge for up to five days. The maple pecans can be made in advance as well and stored in an airtight container at room temperature. Don’t add them to the pie until just before serving however as the maple coating will begin to melt after a while.

More Vegan Pumpkin Recipes:

vegan pumpkin pie on a grey background with a bowl of maple roated pecans, two forks and a blue cloth.

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 pumpkin pie on a metal plate on a grey background with maple pecans.
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Vegan Pumpkin Pie

Vegan pumpkin pie - this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

Course Dessert
Cuisine American
Keyword pie
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chilling Time 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

Pastry:

  • 250 g (2 cups) plain (all-purpose) flour
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz/ 1/2 cup + 2 Tbsp) vegan block butter/margarine (OR 125g (4.5 oz) refined coconut oil) cold and diced
  • 1 Tbsp cold vodka optional
  • a little cold water as needed

Pumpkin Filling:

  • 425 g (one 15oz can) pumpkin puree (not pumpkin pie filling)
  • 250 g (8.8 oz) firm silken tofu (drain off the excess liquid)
  • 150 g (3/4 cup) caster/granulated sugar
  • 80 ml (1/3 cup) maple syrup
  • 40 g (4 Tbsp) cornflour (cornstarch)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Maple Roasted Pecans (optional):

  • 200 g (2 cups) pecans
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 Tbsp demarera sugar
  • 3 Tbsp maple syrup

Instructions

Pumpkin Pie:

  1. Start by making the pastry. Place the plain flour, icing sugar and salt in a food processor and pulse until combined.

  2. Add the cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

  3. Add the tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

  4. Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

  5. Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

  6. Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork. The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

  7. Place the pastry base in the freezer for twenty minutes while you preheat the oven to 200°C/400°F/gas mark 6.

  8. 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. Make sure you spread them right into the corners.

  9. Bake for 20 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. Place the baked shell on a wire rack and turn the oven down to 180°C/350°F/gas mark 4.

  10. Place the pumpkin puree, silken tofu, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

  11. Pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle. If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

  12. Once the pie is baked, leave it to cool completely on a wire rack at room temperature then refrigerate it overnight before serving.

Maple Pecans:

  1. Heat the oven to 160°C/320°F/gas mark 3. Line a baking tray with baking parchment.

  2. In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.

  3. Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch

  4. Leave to cool on the tray then transfer to 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.
  • Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.
  • The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.
  • For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
  • Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).
  • I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.
  • For the filling 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.
  • Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking.
  • Any uneaten pie can be frozen for up to two months.
  • The maple pecans are optional but delicious; they also make a great snack!

three slices of pumpkin pie.

vegan pumpkin pie pinterest image

Vegan Chilli Cornbread Pie

by 3 Comments

Vegan chilli cornbread pie – this delicious vegan casserole consists of a flavourful three bean chilli topped with a layer of fluffy vegan cornbread. It is a wonderful warming meal that is good all year round.

vegan chilli cornbread pie in a black cast iron pan on a black background topped with chopped coriander.

This vegan chilli cornbread pie is the perfect hearty, warming, crowd pleasing meal for cold days. A delicious smokey three bean vegetable chilli sits under a generous layer of moist, fluffy vegan cornbread topping.

There is no more welcome sight than a big vat of chilli and it is all the more inviting when it is topped with a layer of glorious golden cornbread!

It is a very filling meal that packs in plenty of protein and veg but is also excellent comfort food. The leftovers are also amazing reheated the next day!

The whole thing is cooked and baked in the one pan, meaning less washing up to do! You will need a large casserole pan that can be used on the hob and is also ovenproof. A cast iron dutch oven pan is perfect.

Of course if you just want to make the chilli on it’s own or bake the cornbread separately you can do that too! I just really like the idea of having it all in one.

Close up of vegan chilli cornbread pie with a spoonful dished out.

How To Make Vegan Chilli Cornbread Pie:

(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 chilli, ideally in a large, ovenproof casserole pan. But if you don’t have one of those you can just make it in a regular saucepan and transfer it to a baking dish before adding the cornbread mix.

Fry finely diced onion, carrot and red bell pepper in a little olive oil until soft.

Add crushed garlic, tomato puree, chipotle chilli paste, cumin, coriander, smoked paprika, cinnamon and chilli powder and cook for a couple of minutes while stirring.

Next add soy sauce, dark brown sugar, cocoa powder (trust me, it works!), tinned chopped tomatoes, black beans, kidney beans, pinto beans, frozen sweetcorn, vegetable stock and some salt and pepper.

Bring the mixture up to a simmer and allow to cook, stirring it every now and again, for half an hour. Taste and add more seasoning as required. (At this point the chilli is ready to be eaten if you aren’t making the topping.)

step 1 - cooking the chilli

If you haven’t used an ovenproof pan then transfer the chilli to a baking dish.

Once the chilli is cooked preheat the oven and prepare the cornbread topping.

Make a flax egg by mixing a tablespoon of ground flaxseed with three tablespoons of warm water, set it aside for ten minutes until it goes gloopy.

In a large bowl, whisk together fine cornmeal (also called polenta), plain flour, baking powder, bicarbonate of soda and salt.

In a jug, whisk together non-dairy milk (soy or oat are best), maple syrup, light brown sugar, melted vegan block butter and cider vinegar.

Pour the wet ingredients into the dry along with the flax egg and whisk until no dry lumps remain. I added a handful of chopped pickled jalapenos for a bit of extra heat but this is totally optional.

step 2 - making the cornbread batter

Dollop the cornbread mixture over the top of the chilli and spread it level. Bake for 25-30 minutes until the cornbread is golden and a skewer inserted into the centre comes out clean.

step 3 - baking the pie

 

Vegan chili cornbread pie with a spoon in it in a black pan on a black background with a pile of forks.

Top Tips:

This vegan chilli cornbread pie is made in a large, ovenproof casserole pan, like a Dutch oven. If you don’t have one of those then you can make the chilli in a regular saucepan and transfer it to a large baking dish before adding the cornbread topping.

I like my cornbread slightly sweetened but you can omit the brown sugar if you prefer.

It is important to use a block vegan margarine/butter, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.

The chilli can be made in advance and stored in the fridge. Make and add the cornbread topping just before baking.

Any leftovers can be stored in the fridge for three days and reheated in the microwave.

The cornbread can also be baked separately in a 20cm/8 inch square greased and lined cake tin at 200C/400F/gas mark 6 for 25-30 minutes until a skewer inserted into the centre comes out clean.

Once baked and cooled this vegan chilli cornbread pie can be frozen for up to a month. If you have used a metal pan then it can be reheated in the oven straight from frozen. If you used a glass or ceramic dish then you will need to let it defrost first as placing a cold dish in a hot oven can cause it to crack.

Can I Make It Gluten Free?:

Yes! To make this vegan chilli cornbread pie gluten free simply swap the plain flour in the cornbread batter for an equal weight of a plain gluten free flour blend. Add 1/4 tsp xanthan gum if the blend doesn’t already include it.

You will also need to make sure that your baking powder and bicarb are gluten free.

More Vegan Comfort Food Dishes:

Vegan sausage casserole with lentils and farro

Lentil, vegetable and butter bean chilli

Chickpea, sweet potato and spinach curry

Vegan tofu moqueca

Vegetable and pearl barley stew with herby dumplings

Vegan pumpkin mac and cheese

Red lentil dhal with roasted cauliflower and butternut squash

Side shot of vegan chilli cornbread pie with a spoonful removed and a spoon sitting in the dish.

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 chilli cornbread pie in a black cast iron pan on a black background topped with chopped coriander.
5 from 1 vote
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Vegan Chilli Cornbread Pie

Vegan chilli cornbread pie - this delicious vegan casserole consists of a flavourful three bean chilli topped with a layer of fluffy vegan cornbread. It is a wonderful warming meal that is good all year round.

Course Main Course
Cuisine American
Keyword chilli
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 6 people
Author Domestic Gothess

Ingredients

Three Bean Chilli:

  • 1 Tbsp olive oil
  • 1 brown onion peeled and diced
  • 1 red bell pepper diced
  • 1 medium carrot diced
  • 4 cloves garlic peeled and crushed
  • 1 Tbsp tomato puree
  • 1 tsp chipotle chilli paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli powder (optional)
  • 1/4 tsp ground cinnamon
  • 1 Tbsp soy sauce
  • 1/2 Tbsp dark brown soft sugar
  • 1/2 Tbsp cocoa powder
  • 2 400g (14oz) tins chopped tomatoes
  • 240 ml (1 cup) water
  • 1 vegetable stock cube
  • 1 400g (14oz) tin black beans rinsed and drained
  • 1 400g (14oz) tin kidney beans rinsed and drained
  • 1 400g (14oz) tin pinto beans rinsed and drained
  • 150 g (1 cup) frozen sweet corn
  • salt and pepper

Vegan Cornbread:

  • 1 Tbsp ground flaxseed
  • 3 Tbsp warm water
  • 175 g (1 cup + 1 1/2 Tbsp) fine cornmeal (polenta)
  • 150 g (1 1/4 cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 250 ml (1 cup) unsweetened non-dairy milk (soy is best)
  • 2 Tbsp maple syrup
  • 40 g (scant 1/4 cup) light brown soft sugar (optional)
  • 1 tsp cider vinegar
  • 120 g (1/2 cup) vegan block butter/margarine (NOT the spreadable kind in a tub. I use Naturli Vegan Block) melted
  • 50 g (1.75 oz / a large handful) pickled jalapenos diced (optional)

Instructions

  1. Heat the olive oil in a large, ovenproof casserole pan and add the onion, pepper and carrot. Fry gently for 10 minutes until softened.

  2. Add the crushed garlic, tomato puree, chipotle chilli paste, cumin, coriander, smoked paprika, cinnamon and chilli powder and cook for a couple of minutes while stirring.

  3. Add the soy sauce, dark brown sugar, cocoa powder, tinned tomatoes, water, black beans, kidney beans, pinto beans, frozen sweetcorn, vegetable stock and some salt and pepper.

  4. Bring the mixture up to a simmer and allow to cook, stirring it every now and again, for half an hour. Taste and add more seasoning as required. (At this point the chilli is ready to be eaten if you aren't making the topping.)

  5. Preheat the oven to 200°C/400°F/gas mark 6.

  6. Mix the ground flaxseed with the water and set aside until it goes gloopy.

  7. In a large bowl, whisk together the cornmeal, plain flour, baking powder, bicarbonate of soda and salt.

  8. In a jug, whisk together the non-dairy milk, maple syrup, light brown soft sugar, cider vinegar and melted vegan block butter.

  9. Pour the wet ingredients into the dry along with the flax egg and whisk until no dry lumps remain but be careful not to over-beat the mixture, Fold through the jalapenos if using.

  10. Dollop the cornbread mixture over the top of the chilli and spread it level. Bake for 25-30 minutes until the cornbread is golden and a skewer inserted into the centre comes out clean.

Recipe Notes

  • This vegan chilli cornbread pie is made in a large, ovenproof casserole pan, like a Dutch oven. If you don't have one of those then you can make the chilli in a regular saucepan and transfer it to a large baking dish before adding the cornbread topping.
  • I like my cornbread slightly sweetened but you can omit the brown sugar if you prefer.
  • It is important to use a block vegan margarine/butter, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
  • The chilli can be made in advance and stored in the fridge. Make and add the cornbread topping just before baking.
  • Any leftovers can be stored in the fridge for three days and reheated in the microwave.
  • The cornbread can also be baked separately in a 20cm/8 inch square greased and lined cake tin at 200C/400F/gas mark 6 for 25-30 minutes until a skewer inserted into the centre comes out clean.
  • Once baked and cooled this vegan chilli cornbread pie can be frozen for up to a month. If you have used a metal pan then it can be reheated in the oven straight from frozen. If you used a glass or ceramic dish then you will need to let it defrost first as placing a cold dish in a hot oven can cause it to crack.

vegan chilli cornbread pie pinterest image

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