Vegan lemon loaf

*** Simple lemon loaf ***

Dairy free, egg free and gluten free

Ingredients

250g self raising flour (I use gluten free self raising flour)

1 tsp baking powder

125g sugar

60ml sunflower oil

150ml milk (any alternative milk)

20ml golden syrup

50ml lemon juice

1 tsp cider vinegar

Half teaspoon vanilla essence

Method

• Preheat oven to 170 degrees Celsius

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

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

• Add the liquid to dry ingredients and fold in but take care not to over mix. Put in loaf tin immediately and get it into the oven as quick as possible .

• Bake at 170 degrees celsius for 45/50 minutes.

Vegan Strawberry Cheese Cake

*** Dairy free, soya free, egg free and can easily be made gluten free ***

Ingredients

One can of coconut milk

2 tbsp icing sugar

135g block of jelly/jello (strawberry flavour if you want it to be strawberry flavoured)

200ml water

250g biscuits (I used digestive biscuits)

100g dairy free butter

Method

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 and set a side to set .
With 200ml of boiling water, melt the jelly and leave a side to cool down fully.
Using only the cream of the coconut milk (not the water), whisk with the sugar.
Add the melted jelly to the coconut cream and mix well.
Spread across top of crushed biscuits. Place in fridge overnight to set.
Decorate as required.

Alternatives:

Use gluten free biscuits in base.
Any flavour of jelly will work.
Use 2 cans of coconut milk and 2 blocks of jelly to make top thicker.

Yummy Vegan Chocolate Fudge cake

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

360ml rice milk

1.5tsp apple cider vinegar

250g caster sugar

150ml sunflower oil

200g plain flour

50g cocoa powder

1 tsp baking powder

1 tsp bicarbonate soda

Pinch of salt

Method

Preheat oven to 180C/350F.
Sift the flour, cocoa powder, baking powder, bicarbonate soda and salt together. Add the sugar and mix. (Dry mix)
Whisk together the milk, vinegar and oil. Don’t worry if the milk curdles (wet mix).
Prepare two cake tins – 20cm/8inch tins.
Add the wet mix and fold into dry mix. Do not over mix and immediately get it into the oven.
Bake for 30 minutes.

Decorate with vegan ganache. https://freefromyummies.ie/2018/11/07/vegan-ganache/

Simple apple cake

Simple apple cake***Dairy free, Soya free, egg free and gluten free ***

Ingredients

200g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

A pinch of salt

1 tsp cinnamon

100g/ half cup caster sugar

120g/half cup&1 tbsp melted butter or oil

125ml/half cup milk (I use rice milk)

1 cooking apple – these are sourer that eating apples

Method

Preheat oven to 180 degrees celcuis
Mix all the ingredients together except the apple. Make sure they are well combined. Add extra milk if it’s not fully coming together.
Peel and slice the apple and fold into the cake mix.
Put in lined loaf tin and bake for 40/45 minutes.

Alternatives

If using eating apple, use half the amount of sugar.
Makes 10 muffins, bake for 20 minutes.
Add 50g of raisins or 50g of chocolate chips

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

Method

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.

Alternatives:
• 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.

Ice cream

** Icecream ***
Dairy free, egg free and sugar free ice-cream

Ingredients

3 ripe bananas
150ml coconut milk (any milk will work)

2 tbsp cocoa powder

5 strawberries chopped in small pieces

2 tsp vanilla essence

1 tbsp golden syrup/maple syrup/corn syrup (optional)

Method

Chop banana and put in freezer over night.
If using canned coconut milk, put in fridge over night so you can take off the cream.
Blend frozen in blender and add milk and syrup, blend until you get a creamy consistency.
Split mix 3 into 3 separate bowls.
One bowl add the vanilla essence and mix well – Vanilla ice cream
One bowl add the cocoa powder and mix well – chocolate ice-cream
One bowl add the strawberries and mix well – Strawberry ice-cream.
Put back in freezer for at least 3 hours to set.
If you prefer soft ice-cream serve immediately.

Alternatives

Half a cup of Chopped raspberries (or any fruit)
2 tbsp of peanut butter
2 tbsp Chocolate chips
Broken up cookies

Brownies – no added sugar

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

Ingredients

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

Method
• 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.

Alternatives

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 lemon cake

Lemon Squares
*** Dairy free, soya free, egg free and gluten free ***
Low sugar
—————————————————-
275g self raising flour (I use gluten free flour)
100g caster sugar
1 tsp baking powder
1 lemon zest and juice
100ml oil
170ml milk (I use rice milk)

*** Method ***

Preheat oven to 200 degrees Celsius
Sieve the flour, baking powder.
Add the sugar and mix well.
Add remaining ingredients and mix until smooth.
Line baking tray and pour in mixture.
Bake in oven for 18/20 minutes.

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 ***

Base
• 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

Topping
• 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.

My go to Birthday Cake

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

Chocolate cake

Ingredients

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

Method

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

Alternatives

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.