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Vegan Bakewell Tart

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Vegan Bakewell tart – this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious! A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! Eggless and dairy free.

vegan raspberry Bakewell tart on a round marble board on a white background with a bowl of raspberries.

This vegan Bakewell tart is a lovely summertime treat, it is perfect as part of an afternoon tea in the sunshine, for a garden party, or served for dessert with a scoop of vanilla ice cream.

Raspberry and almond is such a good flavour combination and you can’t go wrong with crisp pastry, sweet jam, soft almond frangipane and tangy raspberries!

What Is Bakewell Tart?:

Bakewell tart is a classic British bake consisting of crisp shortcrust pastry filled with a layer of jam topped with almond frangipane and a scattering of flaked almonds. (Those Mr Kipling fondant topped cherry Bakewells are NOT proper Bakewell tarts btw!).

It’s origins are somewhat contested but it is thought to be a variant of Bakewell pudding; the two are quite different however and should not be confused!

Bakewell pudding is made using puff or flaky pastry filled with jam and almond egg custard and is best served warm. It was invented in the Peak District town of Bakewell, hence the name.

Given that Bakewell tart generally contains several eggs and lots of butter it is not the simplest thing to veganize but I think that I’ve done a decent job!

Traditionally it wouldn’t be topped with fruit but I think that a scattering of fresh raspberries cuts through the sweetness nicely and adds lots of flavour.

Close up of vegan Bakewell tart with a slice cut out.

How To Make Vegan Bakewell Tart:

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

Start by making the pastry. Place the flour, icing sugar and salt in a food processor and pulse to combine (or whisk together in a mixing bowl).

Add the cold, diced vegan butter and blend until it resembles fine breadcrumbs (or rub in to the flour using your fingertips).

Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don’t knead it), wrap and refrigerate for half an hour.

step 1 - making the pastry

Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess.

Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven.

Line the pastry case with tin foil, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.

Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden. Remove from the oven and set aside.

step 2 - blind baking the pastry

To make the frangipane, whisk together the melted butter or oil and the sugar then whisk in the flour and cornflour.

Gradually whisk in the aquafaba or milk then finally whisk in the ground almonds, baking powder and almond extract.

step 3 - making the frangipane

Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds.

Bake the tart for 30-45 minutes until golden and the filling is set. You can loosely cover the tart with tin foil for the last 10-15 minutes of baking if it starts to get too dark before the filling is cooked.

step 4 - assembling and baking the tart

Vegan Bakewell tart on a marble board on a white background.

Top Tips:

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

Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.

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).

To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.

The tart shell can be prepared and blind baked a day or two in advance of adding the filling. Once it has cooled store it in an airtight container.

Close up of a slice of vegan Bakewell tart

Substitutions:

Instead of the aquafaba you can use unsweetened non-dairy milk in the frangipane. Soy would be best but any will work.

You can use frozen raspberries instead of fresh if you want but you will need to toss them with 1 Tbsp cornflour (cornstarch) first then shake off the excess. Do not defrost them before baking the tart, use them straight from the freezer.

The raspberries can be swapped for another type of berry if you want – blackberries, cherries and blueberries would all work well.

Raspberry jam is traditional, but you can use any kind of jam you like.

For the pastry you can use solid coconut oil instead of vegan butter but you will probably not need to chill it for as long before rolling it out. Coconut oil pastry becomes very hard to work with if it gets too cold.

For the frangipane I think that the best flavour comes from using vegan butter but you can use coconut oil instead. You can also use 80ml (1/3 cup) of mild olive oil or another neutral oil (such as sunflower).

How To Store Vegan Bakewell Tart:

This vegan Bakewell tart is best eaten on the day it is baked but it will keep for up to 3 days in an airtight container at room temperature. If it is very warm out it should be stored in the fridge instead.

More Vegan Tart And Pie Recipes:

Vegan pumpkin pie

Blueberry frangipane tarts

Vegan strawberry tart with coconut pastry cream

Vegan mince pies

Mini vegan apple pies

No-bake chocolate stem ginger tart

Starry mince pie tart

Blueberry pie with coconut oil pastry

slices of Bakewell tart

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 raspberry Bakewell tart on a round marble board on a white background with a bowl of raspberries.
5 from 2 votes
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Vegan Bakewell Tart

Vegan bakewell tart – this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious! A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! Eggless and dairy free.

Course Dessert
Cuisine British
Keyword tart
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 50 minutes
Total Time 2 hours 30 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Pastry:

  • 250 g (2 cups) plain (all-purpose) flour
  • 40 g (⅓ cup) icing (powdered) sugar
  • ¼ tsp salt
  • 150 g (5 ⅓ oz / ½ cup + 2Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (optional)
  • ice water as needed

Frangipane:

  • 80 g (⅓ cup) vegan butter, melted or 80ml (⅓ cup) melted coconut oil (or olive/sunflower oil)
  • 130 g (⅔ cup) caster (superfine) sugar
  • 60 g (½ cup) plain flour
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • 90 ml (6 Tbsp) aquafaba* (or non-dairy milk)
  • 200 g (2 cups) ground almonds
  • 1 tsp baking powder
  • ½ tsp almond extract

To Assemble:

  • about 6 Tbsp good quality raspberry jam
  • 150 g (5 ⅓ oz / 1 heaped cup) fresh raspberries**
  • a couple of handfuls of flaked almonds

Instructions

  1. Start by making the pastry. Place the flour, icing sugar and salt in a food processor and pulse to combine (or whisk together in a mixing bowl).

  2. Add the cold, diced vegan butter and blend until it resembles fine breadcrumbs (or rub in to the flour using your fingertips).

  3. Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for half an hour.

  4. Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess.

  5. Prick the base of the pastry shell all over with a fork then place in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

  6. Line the pastry case with tin foil, pressing it right into the corners then fill with baking beans or dried rice, making sure that the sides are propped up.

  7. Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden. Remove from the oven and set aside.

  8. To make the frangipane, whisk together the melted butter or coconut oil and the sugar then whisk in the flour and cornflour.

  9. Gradually whisk in the aquafaba or milk then finally whisk in the ground almonds, baking powder and almond extract.

  10. Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds.

  11. Bake the tart for 30-45 minutes until golden and the filling is set. You can loosely cover the tart with tin foil for the last 10-15 minutes of baking if it starts to get too dark before the filling is cooked.

  12. Allow to cool before serving. The tart is best eaten on the day it is baked but will keep for up to 3 days in an airtight container at room temperature. If it is very warm out it should be stored in the fridge.

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.
  • *To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.
  • **If you want to use frozen raspberries instead of fresh you will need to toss them with 1 Tbsp cornflour (cornstarch) first then shake off the excess. Do not defrost them before baking, use them straight from the freezer.

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Vegan Welsh Cakes

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Vegan Welsh cakes – this vegan version of the classic Welsh treat is just as good as the original and really quick and simple to make too! These eggless and dairy-free Welsh cakes are delicious, moist, lightly spiced, studded with dried fruit and make a wonderful snack.

A stack of vegan Welsh cakes

Welsh cakes are one of my all-time favourite treats. Growing up we used to have frequent family holidays to Wales and would consume dozens of the addictive little griddle cakes while we were there.

I decided that it was high time I created a vegan version so that I could continue to enjoy my childhood holiday snack of choice.

What Are Welsh Cakes?:

Welsh cakes have been popular in Wales since the late 19th century. They are also occasionally called bakestones or griddle cakes as they are traditionally cooked on a cast iron griddle or bake stone.

They are kind of like a flat, currant or sultana studded scone but have a more crumbly, moist texture and are usually dusted with caster sugar.

They are made using a few simple ingredients – self-raising flour (or plain plus baking powder), caster sugar, butter, mixed spice, egg and sultanas or currants.

Fortunately they are really simple to veganise – the butter can simply be swapped for a vegan block butter or margarine and a splash of non-dairy milk is all you need to replace the egg.

You don’t need to own a traditional griddle to make them, they are great cooked in either a cast iron pan or a heavy bottomed frying pan.

They are delicious eaten hot or cold and are flavourful enough to eat plain but they are also delicious with a schmear of butter and/or jam.

They make a wonderful snack and are amazing with a cup of tea!

Vegan Welsh cakes on a marble board next to a wire cooling rack.

How To Make Vegan Welsh Cakes:

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

Place self-raising flour and mixed spice (and baking powder if using plain flour) in a bowl and stir to combine.

Add cold cubed vegan block butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.

step 1 - rubbing in the butter

Add caster sugar and sultanas or currants and stir through.

Gradually stir in enough non-dairy milk to bring the mixture together into a ball of dough. Be careful not to add too much, it should be soft but not sticky.

step 2 - making the dough

Roll out the dough on a lightly floured surface until it is about 5mm/¼in thick. Cut it into rounds using a 6.5cm/2 1/2in to 7.5cm/3in fluted cutter.

Bring the scraps together gently and roll out again to cut out more rounds.

step 3 - rolling and cutting out the dough

Place a cast iron griddle or heavy bottomed frying pan over a low-medium heat and brush with a small amount of butter. Place some caster sugar in a bowl for dusting.

Cook a few Welsh cakes at a time until golden, about 3 minutes. Then carefully flip them over and cook for about 3 minutes more until golden on both sides and cooked through. They firm up as they cool.

Keep a close eye on them, they can go from golden to burnt very quickly!

step 4 - cooking the welsh cakes.

It can be tricky to get the pan to the right temperature so it is a good idea to cook a test cake first to make sure it’s not too hot.

Once the Welsh cakes are cooked, roll them in the caster sugar while still hot and repeat with the rest of the cakes.

Vegan Welsh cakes on a round wire cooling rack on a marble background.

Top Tips:

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

You ideally want to use a block butter or margarine, not the spreadable kind in a tub as it has too high a water content. I use Naturli Vegan Block but Stork block, Vitalite block or Tormor block will all work. In the US Earth Balance Buttery Sticks would be the right kind of product to use.

You can swap the butter for solid coconut oil but the flavour won’t be as good and you will need to use a bit less – 85 grams rather than 110.

Make sure that you don’t over-work the dough as that can make the Welsh cakes tough. Just mix it enough to form a smooth dough, don’t knead it.

Getting the temperature of the pan right is the key to making good Welsh cakes and it may take some experimentation. It needs to be hot enough to cook them through, but not so hot that they burn.

It is a good idea to cook a couple of ‘test’ ones first to establish the correct temperature before cooking the rest.

A pile of vegan Welsh cakes on a marble board, one with a bite taken out of it.

Can I Freeze Them?:

Yes, these vegan Welsh cakes freeze really well. Ideally they should be frozen on the day they are made to preserve freshness (allow them to cool completely first).

Place them in a freezerproof container or ziplock bag and freeze for up to 3 months.

Once defrosted you can refresh them briefly in a toaster or frying pan over a low heat.

How To Store Vegan Welsh Cakes:

Once cooled, store your vegan Welsh cakes in an airtight container at room temperature. They should keep for 4-5 days.

More Vegan Snack Recipes:

Vegan scones

Vegan fruit and nut flapjacks

No-bake superfood granola bars

Easy vegan banana bread

Chocolate chip peanut butter energy bites

Vegan oatmeal raisin cookies

Vegan blueberry muffins

Berry crumble bars

Close up of vegan Welsh cakes on a marble board.

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 Welsh Cakes

Vegan Welsh cakes – this vegan version of the classic Welsh treat is just as good as the original and really quick and simple to make too! These eggless and dairy-free Welsh cakes are delicious, moist, lightly spiced, studded with dried fruit and make a wonderful snack

Course Snack
Cuisine British
Keyword cake
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 12 welsh cakes
Author Domestic Gothess

Ingredients

  • 225 g (1 ¾ cups + 2 Tbsp) self-raising flour (or plain flour plus 1 tsp baking powder)
  • ½ tsp mixed spice (pumpkin spice)
  • 110 g (4oz / ½ cup) vegan block butter (I use Naturli Vegan Block or Stork block) cold and cubed
  • 85 g (⅓ cup + 1 Tbsp) caster (superfine) sugar plus extra for dusting
  • 65 g (2 ⅓ oz) sultanas or currants
  • 2-4 Tbsp non-dairy milk

Instructions

  1. Place the flour and mixed spice (and baking powder if using plain flour) in a bowl and stir to combine.

  2. Add the cold cubed butter and rub in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.

  3. Add the sugar and sultanas or currants and stir through.

  4. Gradually stir in enough milk to bring the mixture together into a ball of dough. Be careful not to add too much, it should be soft but not sticky.

  5. Roll out the dough on a lightly floured surface until it is about 5mm/¼in thick. Cut it into rounds using a 6.5cm/2 1/2in to 7.5cm/3in fluted cutter.

  6. Bring the scraps together gently and roll out again to cut out more rounds.

  7. Place a cast iron griddle or heavy bottomed frying pan over a low-medium heat and brush with a small amount of butter. Place some caster sugar in a bowl for dusting.

  8. Cook a few Welsh cakes at a time until golden, about 3 minutes. Then carefully flip them over and cook for about 3 minutes more until golden on both sides and cooked through. They firm up as they cool. Keep a close eye on them, they can go from golden to burnt very quickly!

  9. It can be tricky to get the pan to the right temperature so it is a good idea to cook a test cake first to make sure it's not too hot.

  10. Once the Welsh cakes are cooked, roll them in the caster sugar while still hot and repeat with the rest of the cakes.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • You ideally want to use a block butter or margarine, not the spreadable kind in a tub as it has too high a water content. I use Naturli Vegan Block but Stork block, Vitalite block or Tormor block will all work. In the US Earth Balance Buttery Sticks would be the right kind of product to use.
  • You can swap the butter for solid coconut oil but the flavour won’t be as good and you will need to use a bit less – 85 grams rather than 110.
  • Make sure that you don’t over-work the dough as that can make the Welsh cakes tough. Just mix it enough to form a smooth dough, don’t knead it.
  • Getting the temperature of the pan right is the key to making good Welsh cakes and it may take some experimentation. It needs to be hot enough to cook them through, but not so hot that they burn. It is a good idea to cook a couple of ‘test’ ones first to establish the correct temperature before cooking the rest.
  • Recipe adapted from: https://www.bbc.co.uk/food/recipes/welshcakes_67264

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Easy Vegan Cornbread (With Gluten Free Option)

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Easy vegan cornbread – this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

A stack of two squares of easy vegan cornbread topped with butter and maple syrup

This easy vegan cornbread is so quick and simple to make, you can have it ready to eat in just 40 minutes! It also uses mainly basic storecupboard ingredients – no weird egg substitutions here!

It has a lovely soft, moist and tender texture and a lightly sweet, buttery corn flavour. I love to serve it alongside vegan chilli instead of rice, but it is also great as a snack and can easily be adapted to be sweet or savoury as you prefer.

cornbread in a square metal cake tin

What Is Cornbread?:

Cornbread isn’t very common here in the UK. It is a a quickbread made with cornmeal (often labelled as polenta). It has a texture more akin to cake than that of a yeasted bread and is often served as a side dish.

It is a staple of American cuisine but there are a few different varieties and a big difference between Northern and Southern cornbread. Northern cornbread is sweetened and contains more flour so has a more ‘cakey’ texture.

Southern cornbread does not contain sugar and is often made using less or no flour, giving it a more rustic texture.

This easy vegan cornbread recipe is a Northern style cornbread, with a lightly sweet, cake-like texture.

squares of vegan cornbread in a metal cake tin.

How To Make Vegan Cornbread:

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

This recipe is so quick to throw together and you only need one bowl (plus a pan to melt the butter).

Place fine cornmeal (also often labelled as polenta) in a large bowl along with plain flour (or gluten-free plain flour), baking powder, bicarbonate of soda, salt and light brown soft sugar (you can use white sugar instead but the flavour isn’t as good).

Give it a good whisk to combine.

Add unsweetened non-dairy milk (soy is best but any variety will work), cider or white wine vinegar and melted vegan butter or oil.

Whisk with a balloon whisk until no dry lumps remain. If you are using regular flour rather than gluten free make sure that you don’t over-beat the batter as that can make the bread tough.

step 1 - making the batter

Pour the batter into a greased and lined square tin and bake until golden and a skewer inserted into the centre comes out clean.

step 2 - baking the cornbread

 

cornbread in a square metal cake tin on a marble surface with a grey cloth.

Tips And Substitutions:

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.

This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.

I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead – sunflower, vegetable or canola would be best but melted coconut oil should work too.

This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn’t already include it.

I kept my cornbread plain but you can add mix-ins as you like – well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.

Can I Freeze It?:

Yes this vegan cornbread freezes well, either in an airtight container or well wrapped. Allow to defrost at room temperature then refresh in a low oven to serve.

Close up of a square of vegan cornbread.

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 two squares of easy vegan cornbread topped with butter and maple syrup
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Easy Vegan Cornbread

Easy vegan cornbread - this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

Course Side Dish
Cuisine American
Keyword bread
Prep Time 10 minutes
Cook Time 20 minutes
Author Domestic Gothess

Ingredients

  • 175 g (1 cup + 2 Tbsp) fine cornmeal (polenta)
  • 150 g (1 ¼ cups) plain (all-purpose) flour (or a plain gluten-free flour blend plus 1/4 tsp xanthan gum IF the flour blend doesn't include it)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 60 g (⅓ cup) light brown soft sugar
  • 330 ml (1 ¼ cups + 2 Tbsp) unsweetened non-dairy milk (soy is best but any will work)
  • 2 tsp cider or white wine vinegar
  • 120 g (1/2 cup) vegan butter/margarine melted (or use 120ml (1/2 cup) neutral oil)

Instructions

  1. Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20cm/8 inch square cake tin and line with baking parchment.

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

  3. Add the milk, vinegar and melted butter and whisk until no dry lumps remain.

  4. Pour the batter into the prepared tin and spread level. Bake for 20-30 minutes until a skewer inserted into the centre comes out clean.

  5. Leave to cool in the tin then slice into squares and serve. Store any leftovers 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.
  • This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.
  • I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead - sunflower, vegetable or canola would be best but melted coconut oil should work too.
  • This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn't already include it.
  • I kept my cornbread plain but you can add mix-ins as you like - well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.

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Vegan Christmas Pudding

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

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

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

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

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

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

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

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

How To Make Vegan Christmas Pudding:

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

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

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

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

step 1 - soaking the dried fruit.

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

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

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

step 2 - making the pudding mixture

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

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

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

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

step 3 - preparing the pudding basin

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

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

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

step 4 - steaming the pudding

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

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

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

Top Tips:

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

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

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

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

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

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

How To Store Christmas Pudding:

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

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

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

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

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

close up of vegan christmas pudding with a spoonful removed.

How To Flame A Christmas Pudding:

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

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

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

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

What To Serve With Vegan Christmas Pudding:

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

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

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

More Vegan Christmas Recipes:

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

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

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

vegan Christmas pudding on a white plate on a light grey cloth.
5 from 2 votes
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Vegan Christmas Pudding

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

  • For the best results make sure that you follow the recipe closely and read the post above for all of the tips and information. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • *To make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.
  • You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

vegan christmas pudding pinterest image

Vegan Coffee And Walnut Cake

by 1 Comment

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

 

Ultimate Vegan Lemon Drizzle Cake

by 21 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 7 votes
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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

Vegan Chunky Monkey Ice Cream (Banana Ice Cream With Chocolate & Walnuts)

by 3 Comments

Vegan chunky monkey ice cream – creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry’s copycat is easy to make and so delicious!

vegan chunky monkey ice cream in a loaf pan with an ice cream scoop and a beige cloth on a grey background.

Since coming up with the rich and creamy ice cream base that I used to make my rich and creamy vegan chocolate ice cream; I’ve been wanting to use it to make loads of different ice cream flavours.

My vegan peanut butter and cookies ice cream was a delicious take on a Ben and Jerry’s ice cream flavour, and this amazing vegan chunky monkey ice cream is another take on one of their popular flavours – Chunky Monkey.

It consists of a creamy banana flavoured ice cream base, with plenty of chocolate chunks and pieces of walnut (or pecan). It is a great way of using up a couple of browned bananas if you don’t feel like baking banana bread.

Although it contains banana however, this is absolutely not a ‘nice cream’ – the kind of healthy ice cream that is made simply by blending chunks of frozen banana. This is a rich and creamy, indulgent, ‘proper’ ice cream.

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

Three scoops of vegan banana ice cream with chocolate and walnuts in a metal dish.

Lets Break Down The Ingredients:

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

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

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

Bananas: A couple of very ripe bananas provide lots of banana flavour, without making the ice cream icy.

Salt: A little bit of salt really helps to balance the sweetness.

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

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

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

Chocolate Chunks and Walnuts: I like lots of ‘bits’ in my ice cream so added plenty of chopped dark chocolate and walnuts. You could also use pecans instead, or just omit the mix-ins for plain banana ice cream.

Scoops of vegan chunky monkey ice cream with an ice cream scoop.

How To Make Vegan Chunky Monkey Ice Cream:

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

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

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

Place the soaked cashews in a blender along with 250ml of non-dairy milk (I used soy) and blend until very smooth. (They are pictured with water below as I nabbed the image from a previous recipe; use milk for this one).

step 1 - blending the cashews

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

step 2- blending the ingredients

Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

Don’t let it boil for more than a minute; boiling cornflour for too long can cause it to break down and become runny again.

You can skip this step if you are not adding cornflour/cornstarch.

step 3 - cooking the custard

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

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

step 4 - the chilled base.

Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

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

Vegan chunky monkey ice cream in a metal loaf tin with an ice cream scoop.

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

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

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

Repeat this until it reaches soft-serve consistency then stir through the chopped chocolate and walnuts.

Close up of a scoop of vegan chunky monkey ice cream.

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.*

Three scoops of vegan banana ice cream with chocolate and walnuts in a metal dish.
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Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Vegan chunky monkey ice cream - creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry's copycat is easy to make and so delicious!

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

Ingredients

  • 120 g (3/4 cup) cashews
  • 250 ml (1 cup) unsweetened non-dairy milk (I used soy)
  • 400 ml (14 oz) full fat coconut milk (tinned, NOT the drinking variety)
  • 160 g (3/4 cup + 1 Tbsp) caster sugar
  • 200 g (2 medium) very ripe banana
  • 1/4 tsp xanthan gum
  • 1 Tbsp cornflour (cornstarch)* optional
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 100 g (3.5 oz) dark chocolate chopped
  • 80 g (2.75 oz) walnuts (or pecans) broken into pieces

Instructions

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

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

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

  4. Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don't let it boil for more than a minute. Skip this step if you did not add cornflour/cornstarch.

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

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

  7. Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

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

Recipe Notes

*The cornstarch gives the ice cream a thick, pudding-like texture. Omit it for a more melt-in-the-mouth texture.

Rich And Creamy Vegan Chocolate Ice Cream

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

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

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

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

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

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

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

Close up of scoops of creamy vegan chocolate ice cream.

Lets Break Down The Ingredients:

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

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

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

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

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

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

Vanilla Extract: Another flavour enhancer; also optional.

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

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

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

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

How To Make Rich And Creamy Vegan Chocolate Ice Cream:

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

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

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

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

step 1 - blending the cashews

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

Step 2 - blending the ingredients

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

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

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

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

Skip this step if you are not adding the cornflour/cornstarch.

step 4 - cooking the ice cream

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

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

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

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

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

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

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

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

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

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

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

I also have an amazing coconut free vegan vanilla ice cream recipe!

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 scoops of creamy vegan chocolate ice cream.
5 from 1 vote
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Rich And Creamy Vegan Chocolate Ice Cream

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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

Easy Vegan Chocolate Cake

by 4 Comments

Easy vegan chocolate cake – this simple vegan chocolate sheet cake is quick and easy to make and doesn’t use any unusual or hard to find ingredients. It is so moist and rich you would never guess that it is free from eggs and dairy!

Easy vegan chocolate cake - this simple vegan chocolate sheet cake is quick and easy to make and doesn't use any unusual or hard to find ingredients. It is so moist and rich you would never guess that it is free from eggs and dairy! #vegan #vegancake #chocolatecake

I’ve made various incarnations of this vegan chocolate cake recipe before – vegan chocolate fudge layer cake, vegan chocolate sheet cake with ganache frosting, Halloween vegan chocolate tombstone cupcakes and vegan chocolate cupcakes for two….

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Pumpkin Chocolate Chip Bars (Vegan)

by 9 Comments

Pumpkin chocolate chip bars – moist vegan pumpkin spice cake bars filled with chocolate chips. This is the perfect snack cake for Autumn!

Pumpkin chocolate chip bars - moist vegan pumpkin spice cake bars filled with chocolate chips. This is the perfect snack cake for Autumn! #vegan #pumpkin #pumpkinspice #chocolatechip

These vegan pumpkin chocolate chip cake bars are somewhere between a cake and a blondie – moist, chewy, lightly spiced and totally addictive!…

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