Vegan Chocolate sandwich cake

Vegan chocolate cake

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


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


  • 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.

– 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


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


  • Crush biscuits. Add melted butter and mix well.
  • Put into a lined cake tin and press down. Put aside to set.
  • Mix the milled flaxseed to the warm water and beat well with fork. Set a side for 10 minutes.
  • 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 flaxseed 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.


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

Vegan pancakes – using milled flaxseed

Vegan pancakes – using milled flaxseed


  • 2 tbsp milled flaxseed
  • 90ml/6 tbsp warm water
  • 1 cup/130g flour
  • 1 tsp baking powder
  • 1 cup/250ml milk
  • 1 tbsp oil
  • Dairy free butter/margarine to fry


  • Mix water and milled flaxseed and beat with fork. Set a side for 10 minutes.
  • Mix all ingredients together, mix well. If you have time, it benefits from been set a side for 30 minutes.
  • Fry on medium temperature until golden brown. Use butter/margarine to fry.


  • Add a handful of blueberries.
  • Add a tablespoon of cocoa powder for chocolate treat.
  • Buckwheat flour is a great option for pancakes
  • Can be made using ground oats.

Vegan vanilla fudge


A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

  • 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 10/15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
  • Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
  • The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

  • Add chopped nuts once you get the caramel colour.
  • Line moulds in chocolate prior to adding fudge
  • Role fudge into balls and cover in either icing sugar or cocoa powder

Chocolate covered fudge

Apple Squares

Apple dessert

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

200g self raising gluten 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