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/

Lemon muffins

Lemon muffins.

*** Simple lemon buns ***
Dairy free, egg free and gluten free

Ingredients

200g self raising gluten free flour

1 tsp baking powder

100g sugar

50ml sunflower oil

100ml milk (any alternative milk)

15ml golden syrup

100ml lemon juice

Method

Preheat oven to 180 degrees Celsius
Sieve flour and baking soda together. Add the sugar.
In another bowl whisk the milk, oil, vanilla, syrup and lemon juice together. (this is really important). The milk might look curdled but that’s OK.
Add the liquid to dry ingredients and mix well but don’t over mix. Put in bun cases immediately and get them into the oven as quick as possible.
Bake at 180 degrees celsius for 20 minutes.

Banana bites

Very simple banana bites. No added sugar.

3 ingredient banana snack

*** Dairy free, soya free, egg free, gluten free and no added sugar ***

Ingredients

1 ripe banana

100g plain flour

50g nut butter

Method

Preheat oven to 180 degrees celcuis.
Put all ingredients into blender and mix well. If it doesn’t come together, add a small a moment of water.
Roll out on floured surface and cut as required. You also cut after baking if you prefer.
Bake for 15 minutes.

Alternatives

If nut free, use any butter and add nutmeg or cinnamon for flavour.
Add a tablespoon of flaxseed.
Add raisins/dried fruit/chocolate chips.
Serve with chocolate spread or make a sandwich biscuit.
Add a grated apple.
Replace 20g of flour with 20g of cocoa powder.

Sweet potato chocolate biscuits

*** Dairy free, egg free, gluten feee and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter

200g plain flour (any flour will work)

30g cocoa powder

Method

Preheat oven to 180 degrees Celsius
Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
Add the flour and cocoa powder and mix until completely combined. Add a little water if it’s too dry and doesn’t come together.
Roll out on floured surface and cut into shapes.
Bake in oven for 15/18 minutes.

Alternatives

Add 50g chopped nuts
Add a generous tablespoon of chocolate spread
Add 50g chocolate chips
Add 50g raisins or dried fruit
Replace the 50g cocoa with an extra 50g flour.

Sugar free Spinach muffins

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

Wet ingredients

1 tbsp milled flaxseed

3 tbsp hot water

1 avocado

1 apple (peeled and core removed)

Cup of Spinach

180ml/three quarters of a cup of milk (any milk will work)

100g dates

125m/half a cup flavourless oil (Sunflower oil, vegetable oil, rapeseed oil, corn oil)

Dry ingredients

225g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

Half tsp bicarbonate soda

Pinch of salt

1 tsp cinnamon

Method

Preheat oven to 160 degrees celcuis.
Add the water to the flaxseed and whisk with fork and set aside for 10 minutes.
Put at the wet ingredients into a blender and blend until smooth.
In a bowl, sieve all the dry ingredients together.
Add the wet ingredients to dry ingredients and fold in until fully mixed in.
Spoon into muffin cases.
Bake for 25 minutes.

These freeze well.

Great for a snack or putting into a lunchbox.

If you don’t have an avocado, you can swap with a banana

You can swap the apple for a carrot

Healthy sweet muffins

Healthy sugar free muffins

***Dairy free, egg free, gluten free, sugar free***

***Ingredients***

Wet ingredients:

1 avocado
2 carrots
2 eating apples
100ml sunflower oil (or any flavourless oil)
100g dates

Dry ingredients

220g self raising flour (I used gluten free flour)
50g fine oats
1 tsp baking powder
1 tsp cinnamon

***Method***

Preheat oven to 180 degrees celcuis/350 degrees Fahrenheit
Put all the wet ingredients into a blender and mix well.
In another bowl, put all the other ingredients and mix.
Add the wet ingredients to the dry ingredients and fold together.
Put in muffin cases and bake for 20 minutes.

Alternatives

Instead of oats use millet flakes or buckwheat flakes or quinoa flakes.
Add 50g raisins
If not use gluten free flour then use wholemeal self raising flour
Add chopped nuts
Add 50g raspberries or strawberries or blueberries
Replace the apples with a grated carrot.

Vegetables and avocado muffins

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

Healthy snack or lunch option

Ingredients

1 ripe avocado

1 carrot – grated

½ courgette – grated

160ml/¾ cup milk (I used rice milk)

80ml/¼ cup flavourless oil (sunflower oil, rapeseed, vegetable oil)

125ml golden syrup (or maple syrup or honey)

225g/1 cup plain gluten free flour

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (not required if using wheat flour)

pinch of salt

Method

Preheat the oven to 180 degrees
Put the avocado, carrot and courgette into a blender and puree.
Add the milk, syrup and oil. This is your wet ingredients.
In another bowl mix all the other ingredients together. Dry ingredients
Add the wet ingredients to the dry ingredient and fully combine.
Put in muffins cases and bake for 20 minutes

These freeze well so handy for snacks and lunchboxes

Alternatives

Add 50g raisins
Add 50g oat flakes or Buckwheat flakes or quinoa flakes or millet flakes
Replace 30g of the flour with cocoa powder.
Add a handful of spinach to blender
Use a banana instead of the avocado
If not gluten free then use wholemeal instead.
Add 30g flaxseed

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