Vegan Victoria Sponge Cake

Vegan Victoria sponge

****dairy free, soya free, egg free and gluten free ****


400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
225g/1¼ cups caster sugar
120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil)
400ml/1⅔ cups rice milk (or any milk)
3 tbsp/40ml/50g golden syrup
1 tsp vanilla extract


  • Preheat oven 180/350 degrees. Grease 2 8 inch/20cm circular tins.
  • Mix dry ingredients together
  • In a separate bowl, mix all liquid ingredients together. Whisk to incorporate air.
  • Add wet ingredients to dry ingredients and mix until ingredients are completely combined. Do not over mix.
  • Divide equally between the 2 cake trays.
  • Bake in oven for 35 minutes.

Use buttercream between layer.

Chocolate ganache 

Chocolate chunk cookies

Chocolate chunk cookies
**Egg free, dairy free, nut free & gluten free **



100g/half a cup dairy free butter (Stork margarine in gold foil)
50g/quarter of a cup caster sugar/baker sugar
100g/half a cup brown sugar
225g/2 cups plain gluten free flour (any plain flour will work)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/honey/maple syrup/corn syrup
100g/1 cup chopped chocolate

– Preheat oven to 180 C/356 F

– 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 golden syrup.

– Fold in the chocolate.

– Roll into balls, place on lined baking tray.

– Chill in fridge for about 30 minutes before baking. Bake for 12/15 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.


  • Add a cup of chopped nuts
  • Replace 30g/2 tablespoons of the flour with cocoa powder
  • Use 50g white chocolate chips and add 50g of dried chopped cranberries
  • Instead of chocolate, add 100g raisins.

Lemon Drizzle cake



Tasty Lemon cake that is dairy free, soya free, egg free, vegan, nut free and gluten free


4 tbsp flaxseed

160ml warm water

250g gluten free self raising flour

200g dairy free butter/margarine – soft

200g caster sugar

2tsp baking powder

3 tbsp milk (Rice milk is best in vegan baking)

1 lemon – juice and finely grated zest

Lemon drizzle

Juice of one lemon

100g sugar


  • Preheat oven to 160 deg celcuis.
  • Mix the flaxseed to the water and whisk it. Set aside for at least 10 minutes
  • After the 10 minutes, mix all ingredients together until completely combined.
  • Put into a lined baking tray, bake for at 35/40 minutes.
  • While in the oven, make the drizzle. Mix the lemon juice and sugar. Pour the drizzle over the cake once you take out of the oven.

Caramel Slices

Caramel Slice

Caramel Slices

Updated recipe

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

These taste great.

* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar

* Caramel layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g)
90g/¾ cup caster sugar
1 tbsp maple syrup/golden syrup
125g/½ cup dairy free butter

* Chocolate layer *
150g/¾ cup 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 can of coconut milk
250g/2 cups caster sugar
30ml/2 tbsp water
125g/½ cup dairy free butter

  • Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
  • Add sugar to saucepan and 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.

Apple Squares

Apple dessert

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

These freeze well and store in freezer for up to 3 months.

200g self raising gluten free flour
1 tsp baking powder
100g sugar
50ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)
160ml milk (any alternative milk)
15ml/1 tbsp/20g golden syrup
1 tsp cider vinegar

1 medium cooking apple


  • Line a 200mm x 200mm baking tray with parchment/greaseproof paper.
  • Preheat oven to 180 Degrees Celsius

Sponge layer

  • Mix all dry ingredients
  • Add the remaining ingredients and mix well.

Apple layer

  • Slice apples thinly and layer on tray.
  • Sprinkle sugar over the apples.
  • Pour sponge mix over the apple mix and put into oven as quickly as possible and bake for 22/25 minutes.

Rainbow vegan cake

Vegan gluten free Birthday

Free from 14 allergens


500g/2 cups self raising gluten free flour

2 tsp baking powder

200g/1 cup sugar

120ml/½ cup sunflower oil

400ml/1 and 2/3 cups milk (any alternative milk)

45ml/3 tbls golden syrup/maple syrup

½ teaspoon vanilla essence

Food colouring- quantity will depend on brand


• Preheat oven to 180 degrees Celsius

• Sieve flour and baking soda together. Add the sugar.

• In another bowl whisk the milk, oil, vanilla and syrup together. (this is really important)

• Add the liquid to dry ingredients and mix well but don’t over mix.

• Split into 4 portions. Add required colour to each. Put into lined baking tray (8inch circular)

• Bake at 180 degrees celsius for 25 minutes.

Put buttercream between layers.

Self Raising Gluten free Flour

Many supermarkets will have their version so gluten free flours. They usually consist of a mix of different Gluten free flours mixed in different portions, depending on the property of each flour.

One variety is Dove Self Raising Flour.

Vegan gluten free fudge

*** Vegan gluten free fudge ***


  • 400g Vegan chocolate


  1. Place condensed milk and chocolate in slow cooker at high until chocolate is melted.
  2. Once chocolate is melted, turn down to low.
  3. Leave on low for 90 minutes, stir regularly.
  4. At end of 90 minutes, add any extra ingredients/flavours
  5. Pour in lined tray or moulds and put into fridge overnight.


  • White chocolate
  • Creme mint chocolate
  • Baileys
  • Lemon
  • Peanut/almond butter
  • Vanilla

Vegan condensed milk

*** Vegan coconut condensed milk ***


1 cream of the can of coconut milk (400g)

100g sugar

50g dairy free butter


  • Take the coconut cream from the canned milk. You don’t need to be exact. It is not important if you use some of the water from the can as it will evaporate.
  • Place all ingredients in slow cooker and turn on high and leave lid off.
  • Cook for 2 hours, mix every 30 minutes
  • Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.


  • Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
  • Works well with soya cream or oat milk cream.

Vegan Chocolate Square

Shortbread base with a creamy chocolate topping

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

*** BASE ***

75g plain flour (any flour will work, I use a gluten free flour mix).

50g cornflour

1 tbsp warm water

100g dairy free butter

50g icing sugar


Preheat oven to 180 degrees celcuis

Mix all the ingredients together and spread on a 20cm square baking tray.

Bake for 20 minutes until it begins to colour.

Place in fridge to cool while you make the topping.

*** TOPPING ***

1 can (400ml) full fat coconut milk placed in fridge overnight and use cream from top

2 tbsp icing sugar (sieved to remove lumps) (extra may be needed if mixture doesn’t thicken)

150g dairy and soya free chocolate


Melt the chocolate

Whisk the coconut milk and icing sugar together. Whisk at high speed for at least 5 minutes.

Fold in the melted chocolate but make sure the chocolate has cooled down.

If the mixture doesn’t thicken add another tablespoon of icing sugar and mix again.

Spread the chocolate mix over the cold base. Place in fridge for at least 2 hours before cutting/serving.


  • Add chocolate chips to cooled chocolate mix. If you have a safe white chocolate, white chocolate chips are nice through it.
  • Add chopped walnuts or roast hazelnuts.
  • Decorate with strawberries/raspberries.

Chocolate biscuit cake

Dairy free, soya free and egg free. Easily made gluten free using gluten free biscuits.

*** Dairy free, soya free and egg free Chocolate biscuit cake ***

300g dairy free butter
180ml golden syrup
250g dairy and soya free chocolate
200g Digestive biscuits (crushed)
200g Rich tea biscuits (crushed)
150g ginger nut biscuits

• Melt butter, chocolate and golden syrup
• Add crush biscuits and mix well.
• Put in lined cake tin and place in fridge for at least 2 hours to set.

  • Read ingredients of the biscuits as some are not dairy free and soya free. Most shop own brand versions are dairy free and soya free.
  • For variations you could add nuts, honeycomb, dried fruit or marshmallows.