breakfast

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack Leave a Comment

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

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

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

All you need to whip up a loaf is:

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

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

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

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

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

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

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

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

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

How To Make Easy Vegan Banana Bread:

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

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

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

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

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

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

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

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

Optional Mix-Ins:

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

Can I Freeze It?:

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

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

More Vegan Banana Bread Recipes:

Vegan Biscoff banana bread

Vegan chocolate banana bread

Carrot banana bread

Vegan chocolate chip banana bread

Vegan banana cake with chocolate peanut butter frosting

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

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Easy Vegan Banana Bread

Course Breakfast, Dessert

Cuisine British

Keyword cake

Prep Time 10 minutes

Cook Time 55 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

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

Instructions

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

Recipe Notes

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

Optional Mix-Ins:

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

Can I Freeze It?:

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

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

Vegan Waffles

March 4, 2020 by hannahhossack Leave a Comment

Vegan waffles – these amazing easy vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.

This easy vegan waffle recipe is so quick and easy to make and the results are so fluffy and crispy you would never be able to guess that they are in fact vegan!

The special ingredient that I used to replace the eggs and make them fluffy and crisp is aquafaba – the liquid drained from a tin of chickpeas.

It works amazingly well to create that light texture that is just perfect for soaking up lashings of maple syrup; you don’t even need to whip it first, it works great straight from the can!

If you don’t want to use aquafaba then I have provided instructions to make them just with non-dairy milk instead, but if you can I do really recommend making the aquafaba version as the texture is superior in my opinion.

How To Make Vegan Waffles:

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

In a large bowl whisk together plain flour, sugar, baking powder and salt. You can adjust the amount of sugar to suit you – 4 Tbsp for sweet waffles, 2 Tbsp for waffles with just a hint of sweetness, or omit it entirely for savoury ones.

In a jug whisk together unsweetened non-dairy milk (soy is best as it has the highest protein content), vinegar, aquafaba, oil and vanilla extract. (Omit the vanilla for savoury waffles).

You can also make them without aquafaba if you prefer, in which case you just use extra milk and another teaspoon of vinegar. I do recommend making the aquafaba version if possible however as they have a better texture.

Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while your waffle iron heats up.

Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.

You can place the cooked waffles on a baking tray in a low oven while you cook more to keep them crisp.

Top Tips For The Best Vegan Waffles:

The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!

To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.

Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.

When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.

When you open the waffle maker do it slowly to allow them time to release.

To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.

Can I Freeze Them?:

Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.

Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.

More Vegan Breakfast Ideas:

Fluffy vegan vanilla pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

PB&J porridge

Vegan banana pancakes

Vegan pumpkin pancakes

Pumpkin spice granola

Banana porridge with blueberry compote

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 Waffles

Vegan waffles – these amazing vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6 waffles

Author Domestic Gothess

Ingredients

Aquafaba Waffles:

250 g (2 cups) plain (all-purpose) flour
2-4 Tbsp sugar (depending on how sweet you want them)
2 tsp baking powder
1/2 tsp salt
250 ml (1 cup) unsweetened non-dairy milk (I use soy)
1 tsp cider or white wine vinegar
120 ml (1/2 cup) aquafaba (from 1 tin of chickpeas)
60 ml (1/4 cup) sunflower oil (or another neutral oil)
2 tsp vanilla extract

Non-Aquafaba Waffles:

250 g (2 cups) plain (all-purpose) flour
2-4 Tbsp sugar (depending on how sweet you want them)
2 tsp baking powder
1/2 tsp salt
420 ml (1 + ¾ cups) unsweetened non-dairy milk (I use soy)
2 tsp cider or white wine vinegar
60 ml (1/4 cup) sunflower oil (or another neutral oil)
2 tsp vanilla extract

Instructions

In a large bowl whisk together the plain flour, sugar, baking powder and salt.
In a jug whisk together the milk, vinegar, aquafaba (if using), oil and vanilla extract.
Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.
Serve with your choice of toppings.

Recipe Notes

If possible I recommend making the version WITH aquafaba as they have a better texture.
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.
Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.

Vegan Chorizo And Potato Hash

November 27, 2019 by hannahhossack Leave a Comment

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

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

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

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

How To Make Vegan Chorizo And Potato Hash:

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

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

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

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

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

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

Which Vegan Chorizo Should I Use?

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

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

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

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

More Vegan Brunch Recipes:

Vegan corn fritters

Vegan spinach and mushroom crepes with almond cheese

Vegan pumpkin pancakes

Fluffy vegan vanilla pancakes

Fluffy vegan banana pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

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

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

Vegan Chorizo and Potato Hash

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

Course Breakfast, Main Course

Cuisine vegan

Keyword hash

Prep Time 10 minutes

Cook Time 45 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

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

Instructions

Preheat the oven to 200°C/400°F/gas mark 6. Peel the potatoes and sweet potatoes and chop into 2cm dice. Transfer them to a large roasting tray, drizzle with 2 Tbsp of the olive oil and some salt and pepper and stir to coat. Roast for about 45 minutes, stirring occasionally, until golden and crisp.
While the potatoes are roasting, peel and finely chop the red onion, dice the peppers, peel and crush the garlic and cut the chorizo sausages into 2cm slices.
Heat the remaining Tbsp of olive oil in a large pan over a low heat and add the red onion. Cook gently for about 10 minutes until soft. Add the red pepper and garlic and cook for a further 5 minutes then add the diced chorizo and smoked paprika (if using) and cook for 10 more minutes, stirring often.
Once the potatoes are crisp, transfer them to the pan, season well with salt and pepper and stir everything together. Scatter over some chopped parsley and serve.

Gingerbread Cinnamon Rolls (Vegan)

October 31, 2019 by hannahhossack Leave a Comment

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.
Add the milk, melted vegan block butter and 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.
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.
For the filling, mix together the 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 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.
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.
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.
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.
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 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.

Vegan Mango Curd

June 21, 2019 by hannahhossack 6 Comments

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

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

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

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

What To Do With Vegan Mango Curd:

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

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

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

How To Make Vegan Mango Curd:

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

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

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

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

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

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

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

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

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

How To Sterilise Jars:

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

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

More Fruit Curd Recipes:

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

Vegan Mango Curd

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

Course Breakfast

Cuisine vegan

Keyword curd

Prep Time 5 minutes

Cook Time 5 minutes

Servings 1 jar

Author Domestic Gothess

Ingredients

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

Instructions

Place the diced mango, coconut milk, sugar, cornflour, lime juice and salt in a blender and blend until very smooth. If your blender isn't a power blender then you may wish to press the mixture through a fine mesh sieve to remove any stringy bits.
Pour the mixture into a non-reactive saucepan (stainless steel, NOT aluminium or copper) and place over a medium-low heat. Stir constantly as it comes up to the boil and thickens. Do not let it boil for more than a minute.
Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.

Coconut Lime Curd (Vegan)

May 15, 2019 by hannahhossack 5 Comments

Coconut lime curd – this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.

One of the consistently most popular recipes on my site is my vegan lemon curd; and for good reason. It is ridiculously easy to make and tastes incredible.

Lemons are not the only fruit that can be used to make curd however, and I’ve got a long list of different versions to try. I’ve already posted a recipe for vegan blood orange curd and now its time for a lime and coconut version.

This vegan coconut lime curd is super smooth and creamy from the coconut, with a sharp lime flavour and just enough sweetness to balance. It doesn’t use any hard to find ingredients – just limes, cornflour (cornstarch), tinned coconut milk, sugar and coconut oil; and it takes mere minutes to whip up.

Vegan fruit curd is a lot quicker and easier to make than the traditional egg based variety, and you don’t have to worry about ending up with a panful of sweet scrambled eggs rather than curd!

It is also incredibly versatile and can be used for so many different delicious things; why not try it:

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

How To Make Vegan Coconut Lime Curd:

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

Place 20g cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd). Gradually whisk in 150ml freshly squeezed lime juice – you will need four or five limes.

Next whisk in full fat tinned coconut milk (NOT the drinking variety; and make sure that you give it a good whisk before measuring it out so that the fat and liquid are well blended) and granulated sugar.

Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.

Remove the pan from the heat and add the coconut oil (make sure that it is not refined so that you get the best coconut flavour), stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised – see below for instructions on how to sterilise jars).

Place the jar in the fridge overnight (if you can wait that long to dig in!) for the vegan coconut lime curd to cool and set. The following day you may find that it has set quite firm; just give it a really good stir and it will become lovely and smooth and creamy. It will keep for up to two weeks in the fridge.

How To Sterilise Jars:

More Fruit Curd Recipes:

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

4.5 from 2 votes

Coconut Lime Curd (Vegan)

Coconut lime curd - this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.

Course Breakfast, Side Dish

Cuisine British, vegan

Keyword curd

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 large jar

Author Domestic Gothess

Ingredients

20 g (2 Tbsp) cornflour (cornstarch)
150 ml (scant 2/3 cup) freshly squeezed lime juice (from 4-5 large limes)
120 ml (1/2 cup) full fat tinned coconut milk
150 g (3/4 cup) granulated sugar
50 g (1/4 cup) coconut oil (virgin, not refined)

Instructions

Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the lime juice.
Add the coconut milk and sugar and whisk until smooth.
Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.
Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.
The following day you may find that it has set quite firm; just give it a good stir and it will become smooth and creamy. It will keep for up to two weeks in the fridge; you may find that it separates a little after a couple of days, just give it a good stir again and it will be fine.

PB&J Porridge (Peanut Butter and Raspberry Oatmeal)

March 12, 2019 by hannahhossack Leave a Comment

PB&J porridge – creamy vegan peanut butter porridge topped with tangy raspberry compote. This oatmeal is quick and easy to make and a healthy way to keep you full until lunchtime.

I have oats for breakfast most days, whether in the form of muesli, granola, overnight oats or porridge. Plain porridge can get pretty boring however so I like to change up my mix-ins and toppings to keep it interesting….

Vegan Blood Orange Curd

March 4, 2019 by hannahhossack 2 Comments

Vegan blood orange curd – this fruit curd is quick and easy to make, super smooth, delicious and very versatile! Great for breakfast or for using in desserts.

One of the most popular recipes on my site is my vegan lemon curd, and for good reason. It is so easy to make and extremely delicious! Lemons are not the only fruit that can be used to make fruit curd however and I was keen to rework the recipe to make a blood orange version….

Fluffy Vegan Vanilla Pancakes

February 26, 2019 by hannahhossack 1 Comment

Fluffy vegan vanilla pancakes – these delicious pancakes are easy to make and have a perfectly soft and fluffy texture and sweet vanilla flavour. Egg and dairy free.

I’ve been making these fluffy vegan vanilla pancakes a lot recently as they are so easy to whip up and have a very moreish soft and fluffy texture and just sweet enough vanilla flavour….

Vegan Pumpkin Pancakes

October 25, 2018 by hannahhossack 7 Comments

Vegan pumpkin pancakes – super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast.

I know that I have been posting a lot of pumpkin recipes recently; but the pumpkin spice mania is one American trend that I am fully on board with. I really love the flavour of pumpkin with warming spices; and obviously adding hidden vegetables to your baked goods is a plus….

breakfast

How To Make Easy Vegan Banana Bread:

Optional Mix-Ins:

Can I Freeze It?:

More Vegan Banana Bread Recipes:

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Easy Vegan Banana Bread

Ingredients

Instructions

Recipe Notes

Optional Mix-Ins:

Can I Freeze It?:

How To Make Vegan Waffles:

Top Tips For The Best Vegan Waffles:

Can I Freeze Them?:

More Vegan Breakfast Ideas:

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Vegan Waffles

Ingredients

Aquafaba Waffles:

Non-Aquafaba Waffles:

Instructions

Recipe Notes

How To Make Vegan Chorizo And Potato Hash:

Which Vegan Chorizo Should I Use?

More Vegan Brunch Recipes:

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Vegan Chorizo and Potato Hash

Ingredients

Instructions

How To Make Vegan Gingerbread Cinnamon Rolls:

Can I Make These Gingerbread Cinnamon Rolls In Advance?:

Can I Freeze Them?:

Top Tips:

More Vegan Ginger Recipes:

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Gingerbread Cinnamon Rolls (Vegan)

Ingredients

Dough:

Filling:

Glaze:

Instructions

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What To Do With Vegan Mango Curd:

How To Make Vegan Mango Curd:

How To Sterilise Jars:

More Fruit Curd Recipes:

Vegan Mango Curd

Ingredients

Instructions

How To Make Vegan Coconut Lime Curd:

How To Sterilise Jars:

More Fruit Curd Recipes:

Coconut Lime Curd (Vegan)

Ingredients

Instructions

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

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

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

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