Vegan cheesecake



*** Vegan cheesecake ***

Dairy free, soya free, egg free and easily made gluten free.

One can of coconut milk (400g)
200g dairy free chocolate
2 tbsp icing sugar (powdered sugar)
250g biscuits (any biscuits will work – a mixture of digestives and ginger biscuits is nice)
100g dairy free butter


  • Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
  • Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish.
  • Melt the chocolate – set aside to cool.
  • Using only the cream of the coconut milk (not the water), whisk with the sugar.
  • Add melted chocolate to coconut milk (need to have cooled slightly) and mix well.
  • Spread across top of crushed biscuits. Place in fridge for a few hours to set.

• Use gluten free biscuits in base.
• Use 2 cans of coconut milk (800g) and 400g of chocolate to make top thicker.

Possible to freeze and will keep in freezer for up to 3 months. Defrost overnight before using.






Strawberry Cheesecake.


Vegan chocolate avocado cake

*** Vegan chocolate cake ***
Dairy free, soya free, egg free and gluten free

Very moist cake


1 ripe avocado
300g brown sugar
300g gluten free flour
50g cocoa powder
1 tsp bicarbonate soda
2 tsp baking powder
Half tsp of salt
400ml milk (rice milk is best in vegan baking)
170g dairy free butter

• Preheat oven to 160 degrees celsius.
• Put avocado and sugar in food processor and blend well.
• Add all other ingredients and blend well.
• Divide between 2 lines cake tins.
• Bake for 30/35 minutes.
• Leave in tins until cool.

Decorate as required. I used vanilla buttercream and chocolate buttercream.

Vegan ganache can also used to decorate.

Milk – Rice milk is best in vegan baking as it holds air better than many alternative milks.

Brownies – no added sugar

*** Sugar free brownies ***
Dairy free, egg free and gluten free and sugar free


100g Sweet potato (peeled and chopped)
2 apples (peeled and chopped)
120g flour (I use gluten free flour, any flour will work)
30g cocoa powder
50g nut butter
20g dairy free butter

• Preheat oven to 180 degrees Celsius
• Boil the sweet potato and apples until soft and remove most of the water but leave about 2 tbsp of the water in the pot.
• Add the butters and let them melt.
• Puree with hand blender.
• Mix in the flour and cocoa powder, mix well. Put in baking tin but do not flattened down.
• Bake in oven for 25 minutes.


  • Add 50g dried raisins/dried fruit/dairy free chocolate chips add after flour & cocoa.
  • 1 tablespoon of golden syrup/honey/maple syrup, add with the butter
  • Add 50g chopped hazelnuts, add with the flour

Vegan nutty chocolate cake

*** Nutty chocolate cake ***
Dairy free, soya free and gluten free

200g dairy free butter (I use Stork margarine)
100g caster sugar
100g cornflour
170g plain flour (I use gluten free)
30g cocoa powder

400g dairy free and Soya free chocolate
250g dairy free butter
1 tbsp golden syrup
50g walnuts (crushed)
50g cashews (chopped)
80g small marshmallows

*** Method ***

• Preheat oven to 180 degrees Celsius
• Cream the butter and sugar together
• Add the cornflour, flour and cocoa powder and mix well
• Press the dough into a lined tin.
• Bake for 15/20 minutes.
• Remove from oven and set a side to cool

• Melt the chocolate, butter and golden syrup together over a low heat or gently in microwave
• Let it cool for a while and then add the nuts and half the marshmallows

• Place topping on base.
• Sprinkle with remaining marshmallows and some chopped nuts.

• Place in fridge to set

For these to be vegan, vegan marshmallows are required.

Caramel slices

** Dairy free and gluten free caramel slices **
These are also soya free and egg free

These taste great.

* Shortbread Base *
100g gluten free plain flour
100g cornflour
1 tbsp/15ml warm water
160g dairy free butter
80g icing sugar

* Caramel layer *
A can of condensed milk or condensed milk made with 1 can of coconut milk (400g)
90g caster sugar
1 tbsp maple syrup/golden syrup
125g dairy free butter

* Chocolate layer *
150g dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top



  • Preheat oven to 180 degrees Celsius
  • Mix the butter and sugar together
  • Sieve in the flour and mix well into butter and sugar mix.
  • Add water and bring mix together. Don’t over mix.
  • Press into lined tin (8cm Square tin) and bake for 25/30 minutes.
  • Remove from oven, put aside to cool.


  • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
  • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over heat until colour changes to a ‘caramel’. watch carefully as it can easily burn.
  • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.


  • Melt chocolate (and coconut oil)
  • Ensure caramel is completely cold before spreading across it.

Leave to cool and harder before cutting.


The Caramel layer can be made without condensed milk but is more temperature sensitive 

* Caramel layer *
400g canned coconut milk
260g caster sugar
30ml water
130g dairy free butter

  • Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
  • Put sugar in saucepan and add water.
  • Mix until sugar is wet.
  • Heat over medium heat and boil to a caramel colour.
  • Do not mix as it will crystallise but shake saucepan to ensure that all the sugar melts.
  • Be careful not to burn but you need to bring it to a high temperature, otherwise it won’t set.
  • Take off heat and mix in coconut cream (you will be left with water in tin).
  • Stir quickly as you don’t want it to thicken too quickly.
  • Continue to stir until milk dissolves.
  • Stir in butter while still hot. Make sure butter melts fully.
  • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

My go to Birthday Cake


*** Dairy free, soya free, egg free, nut free and gluten free ***

Chocolate cake


200g/2 cups gluten free self raising flour
50g/half a cup cocoa powder
1 tsp baking powder
100g/half a cup sugar
60ml/4 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
200ml/1 cup milk (any alternative milk)
20ml/1 tblsp/30g golden syrup or maple syrup or honey


  • Preheat fan oven to 180C/355F.
  • Sieve flour, cocoa powder and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil and syrup together.
  • Add the liquid to dry ingredients and mix well.
  • Pour into lined or greases tin – 8 inch circular
  • Bake for 30 minutes.

If you double the quantities, you can make a sandwich cake. Put buttercream in the middle. Dairy free Butter cream

Or use a ganache to decorate Vegan Ganache


  • If you are using Plain gluten free flour, add 2 additional teaspoons of baking powder, 1 teaspoon of bicarbonated soda and half of teaspoon of xanthan gum
  • Half teaspoon of xanthan gum can be replaced with a teaspoon of cornflour/cornstarch or potato starch.
  • Rice milk is best milk for vegan baking as it holds air better than other milks.
  • Recipe can be used for muffins. Bake for 18 minutes.

Vegan Chocolate Ganache

***Dairy free, soya free, egg free and gluten free***


280ml/1 cup canned coconut milk –  the coconut milk cream from a 400g of tinned coconut milk

30ml/2 tablespoons Coconut oil

300g/2 cups dairy free chocolate (broke in small pieces)

250g/2 cups icing sugar (powdered sugar) (you may need extra if it does not thicken)


  • Place the coconut milk and coconut oil in a saucepan over a medium heat, do not allow it to boil.
  • Pour the hot mix over the broken chocolate and mix until all the chocolate as melted. This may take a few minutes
  • Whisk until full combine.
  • Slowly add the sugar while the whisk is going. Whisk at a high speed for about an minute.
  • Place in fridge for about an hour until it complete cools down. It should now have thickened.
  •  Whisk again at a high speed, if it still isn’t thick, then slowly add some more sugar, until you get the required consistency.
  • Spread on your cake/cupcakes/buns.
  • It may also be used between two biscuits to make a biscuit sandwich.
  • Any left over ganache can be rolled and made into sweets.

Birthday cake – chocolate



Vegan Chocolate cake

*** Dairy free, soya free, egg free and wheat free ***


  • Dry ingredients

280g self raising flour

70g caster sugar

1 teaspoon baking powder

Half teaspoon bicarbonate soda

Pinch of salt

  • Wet ingredients

375ml dairy free milk

120ml coconut oil melted

180ml apple puree

180ml golden syrup

2 teaspoons of apple cider vinegar


  • Preheat the oven 180 degrees Celsius.
  • Mix the dry ingredients together
  • Put the wet ingredients in a separate bowl and whisk.
  • Add the wet ingredients to dry ingredients, mixing constantly.
  • Immediately put into lined cake tin (or split between 2 tins if you want to make a sandwich cake)
  • Bake for 28 minutes, less time if you bake in 2 halves (sandwich cake). Be careful not to over bake.

Chocolate chunk biscuits

Chocolate chunk biscuits
**Egg free, dairy free & gluten free **


***Ingredients ***

100g/half cup dairy free butter (soft)
50g/quarter cup caster sugar
100g/half cup brown sugar
225g/1&half cup any plain flour (sieved)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/maple syrup/corn syrup
100g/1 cup chopped chocolate

– Preheat oven to 180 degrees Celsius
– Cream the butter and sugar together
– Add the flour, baking powder and bicarbonate soda and mix well.
– While mixer is going, add the water, oil and syrup.
– Fold in the chocolate.
– Roll into balls, place on lined baking tray and bake for 12/14 minutes.

– Careful not to over bake.
– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.
– Leave on tray for 5 minutes and move to wired tray to fully cool.

Vegan gluten free brownies


** Vegan gluten free brownies ***
Dairy free, soya free, egg free and gluten free
Too tasty.

1 tbsp milled flaxseed
50ml lukewarm water
250g any plain flour (I use gluten free)
60g cocoa powder
200g caster sugar
150g brown sugar
1 tsp baking powder
Pinch of salt
100ml milk (I use rice milk)
120ml water
280ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)

*** Method ***
• Mix the flaxseed and water and whisk, leave a side for at least 10 minutes
• Preheat oven to 180 degrees Celsius
• Mix together the flour, cocoa powder, sugars, baking powder and salt (dry mix)
• In a separate bowl, put all the other ingredients along with the extra water and whisk well. (Liquid ingredients)
• Slowly add the liquid ingredients to the dry ingredients. Ensure it is mixed well.
• Pour into a greased baking dish.
• Baked for 30 minutes. Do not over bake, should still be soft in the middle.