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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

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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.
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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

Gingerbread Cinnamon Rolls (Vegan)

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Gingerbread cinnamon rolls – these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.

side shot of vegan gingerbread cinnamon rolls in a cast iron skillet, one sliced in half.

Ginger is one of my favourite spices, maybe even more so than cinnamon; even better when the two are combined such as with these amazing vegan gingerbread cinnamon rolls!

These are soft and fluffy cinnamon rolls with a fiery ginger and cinnamon sugar filling and a sweet, ginger spiked drizzle to finish. They are sweet, sticky and utterly irresistible!

The dough is made with dark brown sugar and treacle which give it a lovely depth of flavour, just like gingerbread. For an extra fiery kick I added a scattering of chopped crystallised ginger to the filling.

You can use stem ginger instead or omit it altogether if you don’t have either of those but I do love the extra burst of warmth and flavour it provides!

These vegan gingerbread cinnamon rolls would be perfect for a festive breakfast or brunch, or to snack on whilst watching the fireworks on bonfire night!

a cast iron skillet of vegan gingerbread cinnamon rolls, one sliced in half, on a dark background with candied ginger and a grey cloth.

How To Make Vegan Gingerbread Cinnamon Rolls:

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

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

To make the dough, mix white bread flour, instant yeast, salt and dark brown soft sugar in the bowl of a stand mixer fitted with a dough hook and stir to combine.

step 1 - mixing the dry ingredients

Add lukewarm non-dairy milk (soy is best), melted vegan block butter and some treacle or molasses and mix to form a rough dough.

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

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

step 2 - kneading the dough

the stretchy, kneaded dough

Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.

step 4 - letting the dough rise

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

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

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

Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over some chopped crystallised/stem ginger.

Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices.

step 5 - shaping the cinnamon rolls

Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.

Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven.

step 6 - letting the buns rise

At this point you can also place them in the fridge to rise overnight (straight after shaping them – don’t leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.

Once the buns have risen, bake for about 30 minutes, until the internal temperature reaches 94C/201F on a probe thermometer; this is the best way to tell when they are ready, you don’t want to be eating raw bread dough!

Cover them loosely with tin foil partway through baking if the tops start to colour too much.

step 7 - the baked buns

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

To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in some syrup from a jar of stem ginger and enough lemon juice or milk to form a thick but pourable glaze.

Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Baked gingerbread cinnamon rolls in a cast iron skillet on a dark background topped with ginger drizzle glaze.

Can I Make These Gingerbread Cinnamon Rolls In Advance?:

These rolls are best eaten on the day they are baked but they will be good for another couple of days, particularly if you warm them up for 10 seconds in the microwave before you eat them.

If you want to serve them for breakfast but you don’t want to have to wait hours and hours, you can follow the recipe as written until you have shaped the buns and placed them in the baking tin/skillet. Cover them loosely and place in the fridge to rise overnight.

The following morning, remove them from the fridge and let them come up to room temperature for 30-60 minutes until they are puffy then bake them.

Can I Freeze Them?:

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

close up of a ginger cinnamon roll sliced in half

Top Tips:

  • Make sure that you use a foil wrapped block vegan butter rather than the spreadable kind in a tub which has too high a water content for baking.
  • Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
  • You can make these gingerbread cinnamon rolls all in one day or you can break the work up a bit by preparing the rolls in the evening and placing them in the fridge to rise overnight then baking them in the morning once they have come up to room temperature.
  • The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
  • You can add some chopped nuts or dried fruit to the filling if you like.
  • The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
  • The gingerbread cinnamon rolls are best eaten on the day they are baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

More Vegan Ginger Recipes:

Easy vegan ginger cake

No-bake chocolate stem ginger tart

Vegan ginger bundt cake

Pear and ginger jam

Chocolate gingerbread biscuits

A skillet of ginger cinnamon rolls on a dark background with chopped candied ginger, a grey cup of espresso and a teaspoon.

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 a ginger cinnamon roll sliced in half
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Gingerbread Cinnamon Rolls (Vegan)

Gingerbread cinnamon rolls - these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon rolls
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Servings 12 people
Author Domestic Gothess

Ingredients

Dough:

  • 450 g (3 + 3/4 cups) white bread flour
  • 8 g (2 1/4 tsp) fast action/instant yeast
  • 1 tsp salt
  • 40 g (1/4 cup) dark brown soft sugar
  • 250 ml (1 cup) lukewarm unsweetened non-dairy milk (soy is best)
  • 60 g (1/4 cup) vegan block butter melted and cooled slightly
  • 50 g (2 Tbsp) treacle or molasses

Filling:

  • 120 g (2/3 cup) light brown soft sugar
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 60 g (1/4 cup) softened vegan butter
  • 55 g (2 oz) chopped crystallised ginger/candied ginger/stem ginger

Glaze:

  • 130 g (1 + 1/4 cups) icing (powdered) sugar
  • 1 Tbsp syrup from a jar of stem ginger
  • 1 Tbsp lemon juice or milk

Instructions

  1. To make the dough, add the bread flour, instant yeast, salt and dark brown soft sugar to the bowl of a stand mixer fitted with a dough hook and stir to combine.

  2. Add the milk, melted vegan block butter and treacle or molasses and mix to form a rough dough.

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

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

  4. Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.

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

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

  7. Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread the softened vegan butter evenly over the surface. Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over the chopped crystallised/stem ginger.

  8. Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices. Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.

  9. Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven to 180°C/350°F/gas mark 4.

    At this point you can also place them in the fridge to rise overnight (straight after shaping them - don't leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.

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

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

  12. To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in the ginger syrup and enough lemon juice or milk to form a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • Make sure that you use a foil wrapped block vegan butter rather than the spreadable kind in a tub which has too high a water content for baking.
  • Make sure that your yeast hasn't expired! Out of date yeast can lead to bread that doesn't rise.
  • You can make these gingerbread cinnamon rolls all in one day or you can break the work up a bit by preparing the rolls in the evening and placing them in the fridge to rise overnight then baking them in the morning once they have come up to room temperature.
  • The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
  • You can add some chopped nuts or dried fruit to the filling if you like.
  • The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
  • The gingerbread cinnamon rolls are best eaten on the day they are baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

gingerbread cinnamon rolls pinterest image

Spiced Carrot And Pumpkin Soup (Vegan)

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Spiced carrot and pumpkin soup – this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

A panful of spiced carrot and pumpkin soup with a swirl of cream and pumpkin seeds on a dark background with mini pumpkins and slices of bread.

I make a lot of soups throughout Autumn and Winter and this spiced carrot and pumpkin soup is a new favourite of mine.

It is full of warming flavours, easy to make and very good for you! Pumpkin and carrot are both great sources of vitamin A, as well as fibre, antioxidants and vitamin C, along with lots of other vitamins and minerals.

Just the kind of healthy boost you need during cold season! It is also dairy-free, gluten-free and vegan so it’s a meal that everyone can enjoy!

The soup is velvety smooth and the slight sweetness of the pumpkin and carrot balances out the warm spices beautifully.

Top it off with a swirl of (soy/oat/cashew) cream and a sprinkle of pumpkin seeds and serve with toasted, buttered crusty bread for a fulfilling meal you will want to make again and again throughout Autumn and Winter!

Two black bowls of vegan carrot and pumpkin soup on black plates on a dark background with mini pumpkins, bread and fresh thyme sprigs.

How To Make Spiced Carrot And Pumpkin Soup:

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

Start by gently frying a chopped onion in some olive oil until it is soft and translucent.

Add peeled and diced pumpkin or butternut squash, diced carrots, crushed garlic and grated fresh ginger and cook for a couple more minutes, stirring often.

step 1 - cooking the vegetables

Add your spices – coriander, cumin, paprika, turmeric, nutmeg, chilli powder and cardamom and a few sprigs of fresh thyme and cook for another minute.

Add vegetable stock and some salt and pepper and simmer the soup for 20-30 minutes until the vegetables are soft.

step 2 - adding the spices and stock.

Remove the thyme sprigs and blend the soup, either with a stick blender or transfer it to a blender if you don’t have one of those. Add a splash of non-dairy milk or water as needed to get it to a consistency that suits you.

Taste and add more salt and pepper as needed then serve.

step 3 - blending the soup

Close up of a black bowlful of spiced carrot and pumpkin soup on a black plate topped with a swirl of cream, pumpkin seeds and chilli flakes.

Top Tips:

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Can I Freeze This Spiced Carrot And Pumpkin Soup?:

Yes absolutely! Simply place your leftover soup in a freezer-proof container and store for up to a couple of months and re-heat as needed.

More Vegan Soup Recipes:

Quick black-eyed bean soup

Autumn minestrone soup

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Close up of a cast iron panful of vegan spiced carrot and pumpkin soup with cream, pumpkin seeds and chilli flakes.

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 panful of spiced carrot and pumpkin soup with a swirl of cream and pumpkin seeds on a dark background with mini pumpkins and slices of bread.
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Spiced Carrot And Pumpkin Soup (Vegan)

Spiced carrot and pumpkin soup - this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

Course Soup
Cuisine British
Keyword soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Calories 240 kcal
Author Doestic Gothess

Ingredients

  • 2 Tbsp olive oil
  • 1 large brown onion peeled and chopped
  • 1 kg (35 oz) pumpkin or butternut squash (about 1.2 kg unprepared weight) peeled, deseeded and diced
  • 600 g (21 oz) carrots (about 6 medium) peeled and diced
  • 3 cloves garlic peeled and crushed
  • 1 inch piece fresh ginger peeled and grated
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chilli powder
  • a pinch ground cardamom
  • 3 sprigs fresh thyme
  • 1 litre (4 cups) vegetable stock
  • salt and pepper
  • non-dairy milk as needed (optional)

Instructions

  1. Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.

  2. Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.

  3. Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.

  4. Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.

  5. Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.

  6. Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.

  7. Store any leftovers in the fridge for up to 4 days.

Recipe Notes

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

spiced carrot and pumpkin soup pinterest image

Vegan Pumpkin Muffins

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Vegan pumpkin muffins – these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

A tray of vegan pumpkin muffins on a white surface with mini fresh pumpkins.

I know that I only very recently posted a recipe for vegan pumpkin bread and here I am posting pumpkin muffins already but I just can’t get enough of pumpkin based baked goods!

It’s not a very common thing here in the UK but it is one American trend that I am totally on board with and I think that the UK really needs to jump on the bandwagon!

These vegan pumpkin muffins are soft, moist, incredibly quick and easy to make and full of lightly spiced Autumnal flavours. They will keep for around five days in an airtight container and are perfect for snacking on.

They are so fluffy and delicious nobody would be able to guess that they are vegan! They also use up a full can of pumpkin puree so you aren’t left wondering what to do with the last little bit.

 

Vegan pumpkin muffins on a white surface, one with a bite taken out of it, surrounded by mini pumpkins and a muffin tray.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make these vegan pumpkin muffins which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the muffins, too wet.

Close up of a vegan pumpkin muffin in a brown muffin liner.

How To Make Vegan Pumpkin Muffins:

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

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

Start by sifting together plain flour, pumpkin spice, bicarbonate of soda and salt.

step 1 - mixing the dry ingredients.

In a separate bowl whisk together pumpkin puree, white sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

step 2 - mixing the wet ingredients.

Tip the dry ingredients into the wet and whisk gently until no dry lumps remain.

step 3 - mixing the wet and dry ingredients together

Divide the batter between a 12 hole muffin tin lined with muffin cases. I use an ice cream scoop to easily scoop the batter into the liners. This recipe makes 12 large muffins.

Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

step 4 - baking the muffins

Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely.

A stack of pumpkin muffins on a white cake stand.

Optional Mix-Ins:

I love these pumpkin muffins just as they are, but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts
  • a streusel topping

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the muffins tough, just mix it until no dry lumps remain.
  • Using non-dairy yogurt in the batter helps to keep these muffins moist, but they should work with the same quantity of apple sauce instead.
  • The muffins are ready when a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Store the muffins in an airtight container at room temperature for up to five days.

Can I Freeze These Vegan Pumpkin Muffins?:

Yes. These muffins freeze well in a freezerproof container. Allow to defrost at room temperature.

Close up of vegan pumpkin spice muffins in a metal muffin tin.

More Vegan Pumpkin 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.*

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Vegan Pumpkin Muffins

Vegan pumpkin muffins - these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Domestic Gothess

Ingredients

  • 240 g (2 cups) plain (all-purpose) flour
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice
  • 1/2 tsp salt
  • 425 g (15 oz) pumpkin puree (NOT pumpkin pie filling)
  • 150 g (3/4 cup) caster sugar
  • 90 g (1/2 cup) light brown soft sugar
  • 120 ml (1/2 cup) unsweetened non-dairy yogurt (I use soy)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with muffin liners.

  2. Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.

  3. In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

  4. Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.

  5. Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.

  6. Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

  7. Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely. Once cool, store in an airtight container for up to five days.

Recipe Notes

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

vegan pumpkin muffins pinterest image

Vegan Coffee And Walnut Cake

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Vegan coffee and walnut cake – this easy coffee and walnut traybake cake is deliciously soft and moist. Topped with a cloud of light and fluffy coffee buttercream this is the perfect cake for serving a crowd. Post sponsored by Pyrex.

Vegan coffee and walnut traybake cake with a slice cut out on a sheet of baking parchment on a wire rack with chocolate coffee beans and chopped walnuts.

Coffee and walnut cake is an absolute classic British cake. No tearoom worth their salt would neglect to have a coffee and walnut cake on offer!

I think that this vegan sheet cake version is just as good as the original. The cake is soft and moist with plenty of coffee flavour, and the buttercream is light and fluffy and also packs a coffee flavour punch!

Due to the amount of coffee in this cake I think that it is best eaten in the morning or afternoon, not in the evening. I would also recommend swapping for a decaf coffee if you would like to make this cake with children.

Close up of squares of vegan coffee and walnut cake topped with coffee buttercream.

I used Pyrex’s new Magic Metal range 23×30 cm roasting tin to make this cake. Their excellent quality roasting tins aren’t just good for cooking a roast dinner, they are also the perfect size and shape for baking sheet cakes!

While Pyrex may be best known for their reliable heat-resistant glassware, their metal bakeware lives up to the same high-quality standards.

The carbon steel Magic Metal bakeware range is non-stick, oven safe up to 230°C, dishwasher safe and comes with a five year guarantee!

I also used their Expert bowl and glass jugs to do all of the cake prep. Pyrex products are my go-to when it comes to baking as they are just so sturdy and practical!

If you want to get your hands on any of the excellent Magic Metal range it is available from Argos.

Pyrex magic metal roasting tin surrounded by baking equipment and ingredients.

How To Make Vegan Coffee And Walnut 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 your 30x23cm roasting tin and lining it with baking parchment. Make sure that it comes above the top of the tin to make it easy to lift the cake out once it is baked.

Whisk together softened vegan block butter and light brown soft sugar with an electric mixer for a good few minutes until it is very light and fluffy. The Pyrex Expert mixing bowl is perfect for making cake batter in!

Next add non-dairy yogurt (plain soy is best), non-dairy milk (again, I favour soy milk for baking), vanilla extract, self-raising flour, baking powder, bicarbonate of soda, salt and instant espresso powder.

Whisk gently until everything is well combined but take care not to over-mix the batter as that can make the cake tough. Fold through some roughly chopped walnuts.

step one - making the batter

Transfer the batter to your prepared tin, spread it level and bake in a preheated oven for around 25-35 minutes until a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin then carefully lift it out using the baking parchment and place on a serving platter.

The baked vegan coffee and walnut cake in a metal tin on a wire rack with a grey cloth, walnuts and coffee beans.

To make the coffee buttercream, whisk together softened vegan block butter and vegetable shortening until they are well combined. Make sure that there are no lumps at this stage.

Mix together instant espresso powder and a little non-dairy milk to make a paste. Add the coffee paste to the butter mixture along with sifted icing sugar and vanilla extract.

Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.

If it is too thick you can whisk in a little extra milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.

Step three - making the coffee buttercream.

Spread the buttercream over the top of the cake and decorate as you like with chopped walnuts, cacao nibs and chocolate coffee beans.

The iced and decorated vegan coffee and walnut cake on a wire rack on a grey background with chocolate coffee beans and walnuts.

How Long Will It Keep?:

Once decorated, this vegan coffee and walnut cake will keep for around five days in an airtight container at room temperature.

Can I Freeze It?:

Yes, the cooled, un-iced cake can be wrapped and frozen whole for up to three months.

What If I Want To Make A Coffee And Walnut Layer Cake Instead?:

If you want to make a coffee and walnut layer cake rather than a tray bake then this recipe can be baked in two 23cm/9inch round cake tins instead (you can get away with 20cm/8inch ones if they are deepish)

They will probably take a little less time to cook so start checking on them after 20 minutes.

The buttercream quantity should still be the right amount to fill and top a two layer cake.

Squares of vegan coffee and walnut traybake on a sheet of baking parchment.

Top Tips:

  • If you don’t have instant espresso powder you can grind up instant coffee granules in a pestle and mortar or spice grinder instead.
  • This cake has a fairly strong coffee flavour; if you want it to be milder then you can reduce the amount of coffee to 2 Tbsp in the cake batter and 1 Tbsp in the buttercream. You can also use decaf coffee if you just want the flavour, not the caffeine!
  • Whisk the butter and sugar together until it is very light and fluffy, but once you have added the other ingredients only mix the batter until it is combined. Over-mixing can make the cake tough.
  • It is very important that you use a vegan block butter/margarine to make this cake (both the cake and the buttercream) – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.
  • Using part vegan block butter and part vegetable shortening in the buttercream helps to stabilise it and prevent it from splitting which is a common problem with vegan buttercreams.
  • Keep the decorations classic with a sprinkling of chopped walnuts, or turn it into more of a showstopper like I did by adding some cacao nibs and chocolate coffee beans too. (I used mocha coffee beans from Waitrose which appear to be vegan friendly).

More Classic Vegan Cakes:

Close up of the buttercream on top of vegan coffee and walnut traybake cake topped with chocolate coffee beans, walnuts and cacao nibs.

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 coffee and walnut traybake cake with a slice cut out on a sheet of baking parchment on a wire rack with chocolate coffee beans and chopped walnuts.
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Vegan Coffee And Walnut Cake

Vegan coffee and walnut cake – this easy coffee and walnut traybake cake is deliciously soft and moist. Topped with a cloud of light and fluffy coffee buttercream this is the perfect cake for serving a crowd.

Course Dessert
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 15 people
Author Domestic Gothess

Ingredients

Coffee Cake:

  • 200 g (½ + 1/3 cup) softened vegan block butter (I use Naturli vegan block)
  • 300 g (1 + 2/3 cup) light brown soft sugar
  • 200 g (½ + 1/3 cup) non-dairy yogurt (I used Greek style soy)
  • 200 ml (½ + 1/3 cup) unsweetened non-dairy milk (I use soy)
  • 2 tsp vanilla extract
  • 400 g (3 + 1/3 cups) self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 3 Tbsp instant espresso powder
  • 125 g (4.5 oz) roughly chopped walnuts

Coffee Buttercream:

  • 125 g (½ cup) softened vegan block butter (I use Naturli vegan block)
  • 50 g (1/4 cup) vegetable shortening (I use Trex)
  • 2 Tbsp instant espresso powder
  • 2 tsp non-dairy milk
  • 215 g (2 cups) sifted icing sugar
  • 1 tsp vanilla extract
  • chopped walnuts for decorating

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 30x23 cm/9x12 inch roasting tin or traybake tin and line it with baking parchment.
  2. Whisk together the softened vegan block butter and light brown soft sugar with an electric mixer for a good few minutes until it is very light and fluffy.
  3. Add the yogurt, milk, vanilla extract, self-raising flour, baking powder, bicarbonate of soda, salt and instant espresso powder.
  4. Whisk gently until everything is well combined but take care not to over-mix the batter as that can make the cake tough.
  5. Fold through the chopped walnuts then transfer the batter to the prepared tin, spread it level and bake for around 25-35 minutes until a skewer inserted into the centre comes out clean.
  6. Leave the cake to cool in the tin then carefully lift it out using the baking parchment and place on a serving platter. (At this point you can also wrap and freeze it if you like).
  7. To make the buttercream, whisk together the softened vegan block butter and vegetable shortening until they are well combined.
  8. Mix together the instant espresso powder and milk to make a paste. Add the coffee paste to the butter mixture along with the sifted icing sugar and vanilla extract.
  9. Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.
  10. If the buttercream is too thick you can whisk in a little extra milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.
  11. Spread the buttercream over the top of the cake and decorate as you like with chopped walnuts, cacao nibs and chocolate coffee beans.

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

vegan coffee and walnut cake pinterest image

 

Quick Black-Eyed Bean Soup (Vegan)

by 1 Comment

Quick black-eyed bean soup – this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

A white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, avocado, lime wedges and chopped herbs.

I make this quick black-eyed bean soup a lot when I am in need of a fast but healthy meal that doesn’t take a lot of effort to make.

It is so simple to whip up but it is absolutely delicious, especially if you serve it with some buttered crusty bread to mop up the juices.

It consists of a base of fried onion, celery and red bell pepper, with a tin of black-eyed beans providing the bulk.

Chipotle chilli paste, coconut milk, vegetable stock, garlic and dried thyme give it lots of flavour. It has a delicious creamy, smokey taste that is quite different to your usual soup!

Close up of a white cast iron panful of easy black-eyed bean soup topped with chopped coriander.

How To Make Quick Black-Eyed Bean Soup:

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

Start by gently frying some finely chopped onion and celery in a little olive oil for about 5 minutes until it is soft and translucent.

Add diced red bell pepper, crushed garlic and dried thyme and continue to cook for a couple more minutes, stirring often.

Step 1 of making the soup - cooking the vegetables.

Add a tin of rinsed and drained black-eyed beans, chipotle paste, coconut milk, a crushed vegetable stock cube and some salt and pepper.

Simmer the soup for ten minutes, stirring every now and again, then taste and add more seasoning as needed and serve with crusty bread or toast.

step 2 of making the soup - adding the rest of the ingredients and simmering.

 

The cooked soup in a white cast iron pan.

Top Tips:

This black-eyed bean soup will keep in the fridge for a few days so it’s great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

A white panful of easy black-eyed bean soup on a white background surrounded by sliced bread, avocado, a cream coloured cloth, lime wedges and chopped coriander.

More Soup Recipes:

Spiced carrot and pumpkin soup

Autumn minestrone soup

Vegetable and pearl barley stew with herby dumplings

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Spiced yellow split pea and sweetcorn soup

Spiced roast pumpkin soup

Close up of a white bowlful of soup on a white 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.*

A white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, lime wedges and chopped herbs.
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Easy Black-Eyed Bean Soup (Vegan)

Quick black-eyed bean soup - this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

Course Soup
Cuisine vegan
Keyword soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people
Calories 411 kcal
Author Domestic Gothess

Ingredients

  • 1 Tbsp olive oil
  • 1 small brown onion peeled and finely chopped
  • 1 stick celery thinly sliced
  • 1 red bell pepper diced
  • 2 cloves garlic peeled and crushed
  • 1 heaped tsp chipotle paste
  • 1 400ml (14 oz) tin (can) coconut milk (not the drinking variety) I use light
  • 1 vegetable stock cube crushed
  • 1/4 tsp dried thyme
  • 1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) rinsed and drained
  • salt and pepper

Instructions

  1. Heat the olive oil in a saucepan and add the finely chopped onion and celery. Cook over a low heat for five minutes or so, stirring every now and again, until soft and translucent.

  2. Add the diced red pepper, crushed garlic and dried thyme and cook for a couple more minutes.

  3. Add the chipotle paste, coconut milk, stock cube and black-eyed beans. Bring up to a simmer and cook for about 10 minutes, stirring every now and again, until everything is heated through and the vegetables have softened.

  4. Season to taste with salt and pepper and serve with bread or toast.

Recipe Notes

This black-eyed bean soup will keep in the fridge for a few days so it's great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

black-eyed bean soup pinterest image

Vegan Pumpkin Bread

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Vegan pumpkin bread – this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.

I absolutely adore pumpkin cake; sadly pumpkin based baked goods are not very common here in the UK, and tinned pumpkin puree can be difficult to find, though I have managed to find it in Sainsbury’s, Tesco’s and Waitrose so far!

 

It’s a shame it’s not more popular here, as pumpkin cake is like the Autumn version of carrot cake; full of warming spices with a soft, moist, incredibly more-ish texture.

This vegan pumpkin bread is super easy to make and just uses one bowl – always a bonus to have less washing up to do! It has a wonderfully soft and moist texture and a beautifully spiced flavour; you would never be able to guess that it is vegan!

It keeps well for up to five days in an airtight container, and is perfect for snacking on or even for breakfast with a cup of something hot.

Close up of slices of vegan pumpkin cake from above on a blue background.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bread which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the cake, too wet.

Close up of vegan pumpkin loaf cake cut into slices with mini pumpkins in the background.

How To Make Vegan Pumpkin Bread:

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

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

Start by whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or you can use your own blend of spices – quantities are given in the recipe card below) and salt in a large mixing bowl.

Add pumpkin puree (either tinned or homemade – see instructions above), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

step 1 - making the batter

Transfer the batter to a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and spread it level. Scatter a handful of pumpkin seeds (pepitas) over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

step 2 - baking the cake.

Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Sliced pumpkin bread loaf on a blue background with mini pumpkins.

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the cake tough, just mix it until no dry lumps remain.
  • Grease your loaf tin and line it with a strip of baking parchment that comes above the sides of the tin so that it is easy to lift the cake out of the tin.
  • Depending on your oven the top of the cake might start to get a bit dark before it is cooked in the middle. If this happens you can loosely cover the top with a sheet of tin foil for the last 20 minutes of cooking.
  • The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

Optional Mix-Ins:

I love this pumpkin bread as it is, topped with pumpkin seeds (pepitas), but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts

The end of a sliced loaf of vegan pumpkin cake with mini pumpkins in the background.

Can I Freeze This Vegan Pumpkin Bread?:

Yes. This pumpkin loaf cake freezes really well in well-wrapped individual slices (make sure it is completely cold before you slice and wrap it!). Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

close up of slices of vegan pumpkin loaf cake

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

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

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.
5 from 1 vote
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Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

Course Dessert, Snack
Cuisine American, baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

  • 280 g (2 1/4 cups) plain (all-purpose) flour
  • 135 g (3/4 cup) light brown soft sugar
  • 100 g (1/2 cup) caster sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
  • 1/2 tsp salt
  • 320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
  • 1 tsp cider vinegar/white wine vinegar
  • 1 tsp vanilla extract
  • a handful of pumpkin seeds (pepitas) to decorate (optional)

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.

  2. Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.

  3. Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

  4. Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

  5. Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

vegan pumpkin bread pinterest image

Fluffy Vegan Chocolate Pancakes With Chocolate Sauce

by 5 Comments

Fluffy vegan chocolate pancakes with chocolate sauce – these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

A stack of vegan chocolate pancakes on a black plate topped with chocolate sauce and fresh berries.

These fluffy vegan chocolate pancakes are the ultimate indulgent breakfast or brunch! They are super soft and fluffy American style chocolate pancakes topped with a luscious chocolate sauce; and all made without eggs or dairy!

They make a wonderful lazy weekend breakfast or brunch. I recommend serving them with fresh berries; they go beautifully with the rich chocolate flavour.

The pancakes themselves are not too sweet, so I do think that they need to be served with the chocolate sauce to help sweeten them up; but if you don’t fancy making the sauce they would be delicious with maple syrup too!

The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.

If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.

Chocolate sauce being poured onto a stack of chocolate pancakes from a small glass jug.

How To Make Fluffy Vegan Chocolate Pancakes:

(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 chocolate sauce; whisk together sugar, cocoa powder, cornflour (cornstarch), espresso powder and salt in a saucepan then gradually whisk in non-dairy milk, making sure that there are no lumps.

Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

The sauce can be stored in the fridge for up to 3 days. Simply re-heat as needed.

step1 - making the chocolate sauce

To make the pancakes, whisk together plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl.

Gradually whisk in unsweetened non-dairy milk to make a smooth batter then whisk in melted vegan butter, cider vinegar and vanilla extract. Don’t leave the batter sitting around before you start cooking the pancakes as they won’t be as fluffy.

step 2 - making the batter

Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.

step 3 - cooking the pancakes

Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes. You can keep them warm in a low oven if needed.

Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Four vegan chocolate pancakes on a black plate topped with chocolate sauce and berries on a grey background.

Can I Freeze Them?:

Yes, these fluffy vegan chocolate pancakes can be frozen (minus the chocolate sauce)  – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.

More Vegan Pancake Recipes:

Close up of chocolate pancakes with chocolate sauce on a black plate with a fork with a couple of slices of pancake on it.

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 stack of vegan chocolate pancakes on a black plate topped with chocolate sauce and fresh berries.
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Vegan Chocolate Pancakes

Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

Course Breakfast
Cuisine American, vegan
Keyword pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

Chocolate Sauce:

  • 30 g (1/4 cup) cocoa powder
  • 1/2 tsp cornflour (cornstarch)
  • 60 g (1/3 cup) caster sugar
  • 1/2 tsp instant espresso powder
  • pinch salt
  • 250 ml (1 cup) milk
  • 30 g (1 oz) dark chocolate chopped
  • 30 g (2 Tbsp) vegan block butter
  • 1 tsp vanilla extract

Chocolate Pancakes:

  • 235 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
  • 50 g (1/3 cup + 1 Tbsp) cocoa powder
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 60 g (1/3 cup) light brown soft or caster sugar
  • 400 ml (1 + 2/3 cup) unsweetened non-dairy milk
  • 45 g (3 Tbsp) melted vegan butter
  • 2 tsp cider/white wine vinegar
  • 2 tsp vanilla extract

Instructions

  1. Start by making the chocolate sauce; whisk together the cocoa powder, cornflour (cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk in the milk, making sure that there are no lumps.

  2. Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add the chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

  3. To make the pancakes, whisk together the plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl. Gradually whisk in the milk to make a smooth batter then whisk in the melted vegan butter, cider vinegar and vanilla extract.

  4. Don't leave the batter sitting around before you cook it as the pancakes won't be as fluffy.

  5. Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

  6. Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges. Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes.

  7. Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

chocolate pancakes pinterest image

Ultimate Vegan Lemon Drizzle Cake

by 5 Comments

Vegan lemon drizzle cake – this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze. This vegan lemon cake is sure to become a favourite!

Close up of the end of a sliced vegan lemon drizzle loaf cake topped with lemon glaze and sugared lemon zest.

If you could only pick one type of cake to eat for the rest of your life what kind would it be? (A harsh sentence I know). Mine would have to be a good old fashioned lemon drizzle.

 

I’m a sucker for any kind of intensely lemony dessert; and a simple, classic lemon loaf cake, drenched in a sharp lemon syrup, is just about as perfect as cake gets for me.

This vegan lemon drizzle cake is the ultimate vegan version of a classic lemon drizzle cake – intensely lemony, moist, soft and very, very moreish.

In my opinion, when it comes to lemon drizzle, the more lemon the better. If it doesn’t pack a punch then it just isn’t up to standard. The problem is that lemon flavour is often lost a little while baking.

To conquer this, I use lots of lemon juice and zest (of three whole lemons!) in the batter; drizzle the cake with a generous amount of lemon syrup once it is baked, AND top it with a lemon icing and sugared lemon zest once it has cooled. There is no missing the lemon flavour here!

Vegan lemon drizzle cake with lemon glaze and candied lemon zest on a sheet of baking parchment with lemons and crockery in the background.

How To Make Vegan Lemon Drizzle 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.*

Sift plain flour, cornflour (cornstarch), baking powder and bicarbonate of soda (baking soda) into a large bowl then whisk in ground almonds, caster sugar and salt.

Add grated lemon zest, non-dairy milk, non-dairy yoghurt, lemon juice, vanilla extract and melted vegan block butter.

Whisk gently until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

step 1 - making the batter

Pour into a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then you can loosely cover it with a sheet of tin foil.

Because there is so much acid in this cake batter, it reacts with the raising agents extremely quickly so you need to get it in the oven right away. Don’t leave the batter sitting around at all before getting it into the tin and the oven.

step 2 - baking the cake

While the cake is baking prepare the drenching syrup – place freshly squeezed lemon juice and caster or granulated sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

step 3 - making the syrup

Once the cake is baked, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick.

Drizzle over the syrup, making sure that you pour it evenly around the edges as well, not just in the middle otherwise you will end up with a soggy centre.

step 4 - pouring the drizzle over the cake

Leave the cake to cool completely in the tin. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

To make the glaze, place sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing.

Drizzle the icing over the top of the cake and serve (top with sugared lemon zest first if you like; see below for instructions on how to make it). Store any leftovers in an airtight container for up to 5 days.

step 5 - making the glaze

Close up of slices of vegan lemon drizzle cake on a grey background.

How To Make Sugared Lemon Zest:

If you want to decorate your vegan lemon drizzle cake with some sugared lemon zest as pictured (which also adds an extra burst of lemonyness!), then it is really easy to make.

Simply use a lemon zester – the kind with the little holes for making strips of zest (like this one), to zest two lemons. Mix the zest in a small bowl with 3 tsp granulated sugar so that it is well coated then spread it out on a sheet of baking parchment and set it aside to dry.

Do this while the cake is in the oven then sprinkle it over the top of the cake once it is glazed. It is best to add it shortly before serving as the sugar will melt after a few hours.

Close up of the end of an unsliced loaf of vegan lemon drizzle cake topped with lemon glaze and lemon zest.

How Long Will Vegan Lemon Drizzle Cake Keep?

This vegan lemon drizzle cake is really moist so it keeps well in an airtight container for around four to five days.

If you make the sugared lemon zest to decorate the cake with it will only stay crunchy for about a day; but it will still be delicious and good to eat once it has softened.

Can I Freeze It?:

Yes! You can freeze this cake either whole or in individual slices. Either way make sure it is well wrapped to avoid freezer burn.

Top Tips:

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

A bit of cornflour (cornstarch) helps to give the cake a nice, soft texture, and helps to bind in place of the egg.

Adding some ground almonds to the batter gives this cake a far superior texture to those that I tested without almonds. You can’t taste the almond at all but I think that the mouthfeel is much nicer.

Make sure that you measure your ingredients accurately! I always, always use a digital scale to measure everything out and would never recommend using cups, they are not accurate enough for baking.

Grease your tin well and line it with baking parchment to ensure that your cake doesn’t stick. Leave a strip overhanging on either side so that you can lift the cake out of the tin easily.

This cake is very lemony, but if you want it to be extra, extra lemony then you can add the finely grated zest of another one to two lemons to the batter (so a total of five). Don’t add any more lemon juice however as that will make the cake too wet.

Sliced vegan lemon drizzle cake on a grey background surrounded by whole and sliced lemons, a lemon juicer, a knife and plates.

Lemon Drizzle Cake Variations:

  • Swap the lemon zest and juice for lime to make a vegan lime drizzle cake.
  • Swap the lemon zest and juice for orange or clementine to make an orange drizzle cake
  • Add a couple of tablespoons of poppy seeds along with the flour to make a lemon poppy seed cake
  • Add a teaspoon or two of ground ginger along with the flour and stir in some chopped crystallised ginger once the batter is ready to make a lemon and ginger drizzle cake.
  • Add a dash of whisky or brandy to the drizzle and glaze to make a lemon hot toddy cake.

More Classic Vegan Cakes:

Close up of the end of a loaf of sliced lemon drizzle cake with lemons and crockery 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.*

Vegan lemon drizzle cake with lemon glaze and candied lemon zest on a sheet of baking parchment with lemons and crockery in the background.
5 from 1 vote
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Ultimate Vegan Lemon Drizzle Cake

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze.

Course Dessert
Cuisine British, vegan
Keyword cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Cake:

  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 50 g (1/2 cup) ground almonds
  • 230 g (1 cup + 2 Tbsp) caster (superfine) sugar
  • 1/4 tsp salt
  • finely grated zest of 3 lemons
  • 120 ml (1/2 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) non-dairy yogurt (I use soy)
  • 100 ml (1/3 cup + 1 Tbsp + 1tsp) lemon juice
  • 1 tsp vanilla extract
  • 130 g (1/2 cup + 2tsp) vegan block butter melted and cooled slightly

Syrup:

  • 50 ml (3 Tbsp + 1 tsp) lemon juice
  • 50 g (1/4 cup) caster or granulated sugar

Icing:

  • 130 g (1 cup + 1 Tbsp) icing (powdered) sugar sifted
  • the juice of 1/2 - 1 lemon

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.

  2. Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.

  3. Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.

  4. Whisk gently until no dry lumps remain but be careful not to over-beat the batter.

  5. Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.

  6. While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

  7. Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.

  8. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

  9. Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.

vegan lemon drizzle cake pinterest image