Apple cupcakes

Vegan and gluten free

The texture is really good and these are so easy.

Ingredients

  • 115g/half cup dairy free butter
  • 250g/2 cups gluten free self raising flour (sieved)
  • 1 tsp baking powder
  • 200g/1 cup caster sugar
  • 60ml/4 tbsp dairy free milk
  • 1 banana – well mashed
  • 1 apple – grated

Method 

  • Preheat oven to 180C.
  • Cream butter and sugar together.
  • Add flour and baking powder.
  • Once combined add remaining ingredients and mix well.
  • Baked at 180C for 20 minutes

Alternatives

  • Replace apple with cup of raspberries /strawberries/blueberries
  • Replace 30g flour with 30g of cocoa powder
  • Add cup of chocolate chips

Stork margarine is vegan and gluten free. Great for baking.

Stork margarine

Caramel filled chocolates

Caramel filled chocolates

These are so good.

They are vegan, gluten free and nut free.

Some cheap to make once you have moulds.

Ingredients

  • 100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
  • 1 tablespoon of coconut oil – this makes it easier to spread in the mould.
  • You might need more/less chocolate depending on size of your moulds.
  • Use a brush and do a thin layer in mould.
  • When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.
  • Caramel
  • The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
  • 100g brown sugar – white will also work but will slightly change the flavour
  • 2 tablespoon of water
  • 1 teaspoon vanilla essence
  • 1 tbsp maple syrup/golden syrup
  • 100g dairy free butter
  • Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
  • Once chocolate is set, fill with cold caramel.
  • Cover with more chocolate. Once fully set remove from moulds

Eat. 😋😋

Vegan Oreo cheesecake

This is a great dessert idea.

Dairy free, egg free.

Easily made gluten free by using gluten free biscuits.

Ingredients

BASE

  • 200g oreos biscuits
  • 100g dairy free butter

‘CREAM CHEESE’ TOPPING

  • 200 g /1 cup cashews
  • 70g/third cup coconut oil
  • 125ml/half cup tinned coconut milk cream
  • 100g/1 cup Oreos
  • 45mk/3 tbsp lemon juice
  • 1 tsp vanilla
  • 65ml/quarter cup maple syrup

Method

  • Soak the cashews over night in water.
  • Place tin of coconut milk in fridge overnight. The cream will rise to top.
  • Make the base first as this needs to set, crush the biscuits and melt the dairy free butter. Mix well together.
  • Remove the cashews from the water. Put them in blender with the lemon juice. Blend until smooth.
  • Add cream from tin of coconut milk and blend well.
  • Add remaining ingredients into blender and mix well.
  • Spoon onto base and place in fridge overnight. If it doesn’t set you can freeze and defrost when needed.
  • Decorate with mini oreos.

ALTERNATIVES

  • Use 100g of strawberries instead of oreos
  • Add chocolate chips to topping
  • Use a mixture of digestive biscuits and ginger biscuits in base

Millionaire Squares

** Dairy free and gluten free Millionaire Squares **


These are also soya free and egg free and vegan.

They are also suitable for freezing.


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


Fudge layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe]
300g/1½ cup brown sugar
125ml/½ cup of dairy free milk
150g/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

METHOD


*Shortbread*

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 minutes.

Remove from oven, put aside to cool.


*Fudge*

Put the condensed milk, sugar, milk and butter into a saucepan.

Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.

The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.

Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.

Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

Melt chocolate (and coconut oil)

Ensure fudge is completely cold before spreading across it.

Leave to cool and harder before cutting.

Rainbow Birthday Cake 🌈

*** Ingredients ***

200ml golden syrup/maple syrup/corn syrup.

190ml milk (any alternative milk)

140ml oil

300ml yogurt (I use plain koko yogurt but any yogurt will work)

400g self raising flour (I use gluten free self raising flour)

2 tsp baking powder

Selection of colours of food dye


** Method **

Preheat oven to 180 degrees Celsius

Whisk the syrup, milk, oil and yogurt together.

Add to the flour and baking powder.

Mix well.

Divide into 5 equal quantities. Add your preferred colour to each layer.

Put each layer in cake tin and bake for 20 minutes.

When cool, spread or pipe vegan butter cream between each layer. Decorate as required.

Dairy free Butter cream

Vegan moist loaf cake

This loaf is vegan and gluten free. The flavour will depend on the flavour of the yogurt.

It is really tasty and moist. It also freezes well so will a good snack to have on hand.

*** Ingredients ***

100ml/150g golden syrup/maple syrup/corn syrup.
80ml/⅓ cup milk (any alternative milk)
60ml/¼ cup flavourless oil
125ml/½ cup of dairy free yogurt (flavoured yogurt will change flavour of loaf)
180g/1&½ cups gluten free self raising flour
1 tsp baking powder

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the flour and baking powder.
Mix well.
Put in loaf tin and bake for 45 minutes.
Test with skewer to ensure its cooked through.

Flavourless oil – Sunflower oil, rapseed oil, vegetable oil, corn oil, peanut oil.


Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
A common brand used is Lyle Golden Syrup.

Vegan Chocolate sandwich cake

Vegan chocolate cake

#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree

Ingredients

300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g 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 two lined or greases tin – 8 inch circular tins
  • Bake for 30 minutes, be careful not too over bake as it will dry out.
  • Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
  • When fully cool put buttercream in between cake layers.

Moist apple muffins

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

Really moist buns

** Ingredients **

1 cooking apple – finely chopped

50ml/3 tblsp golden syrup/maple syrup/honey

80ml/third of a cup of milk (any alternative milk)

60ml/quarter cup of any flavourless oil

125ml/half cup yogurt

180g/1&half cup self raising gluten free flour

1 tsp baking powder

** Method **

  • Preheat oven to 180 degrees Celsius
  • Whisk the syrup, milk, oil and yogurt together. (This is an important step)
  • Add to the flour and baking powder.
  • Mix well but don’t over mix.
  • Fold in the fruit.
  • Put in bun cases and bake for 18 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Replace 50g of the flour with cocoa powder

Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
A common brand used is Lyle Golden Syrup.

Chocolate chip loaf

*** Ingredients ***

25ml golden syrup/maple syrup/corn syrup.
100g brown sugar
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder
100g dairy free chocolate chips or chocolate chunks

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the sugar, flour and baking powder.
Mix well.
Carefully fold in the chocolate.
Put in loaf tin and bake for 45/50 minutes.

Chocolate mallowcake

Ingredients

  • 200g digestive biscuits (read ingredients)
  • 80g dairy free butter (melted)
  • 3 tbsp warm water
  • 130g plain chocolate
  • 20 Marshmallows
  • 4 tbsp chickpea aquafad
  • 240ml (1 cup) double dairy free cream

Method

  • Crush biscuits. Add melted butter and mix well.
  • Put into a lined cake tin and press down. Put aside to set.
  • Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
  • Add the warm water to chocolate mixture and mix well.
  • Place in fridge to cool.
  • Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
  • Whip cream and add to chocolate mixture.
  • Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

  • Any biscuits can used including gluten free biscuits.
  • Add chocolate chips after whip cream.
  • Add chopped nuts to chocolate mixture.
  • Decorate with strawberries.