Vegan Pineapple Meringue Pie

Vegan Pineapple Meringue Pie

I originally wanted to call this recipe a Pina Colada Meringue Pie, as the filling is made with pineapple juice and coconut milk, but sadly there’s no rum so I’ve gone with Vegan Pineapple Meringue Pie instead! This was my first time making vegan pastry, vegan curd and vegan meringue – and thankfully it all came out so well. The pastry is crisp and flaky, the curd is firm and tropical, and the meringue is pillowy and light like a cloud. I was beyond impressed with the results from using chickpea water (also know as aquafaba) to make a vegan meringue! You could easily make this into a lemon meringue pie too by using lemon juice instead of pineapple, I haven’t tried it myself yet but I’ll let you know when I do!

Jump straight to the recipe!

To make the pastry I used my food processor to whizz the dairy free butter, sugar and flour together, then I added water until it came together into a dough.

I wrapped the dough in cling film and chilled it for about an hour. It was a really hot day when I made this, so if it’s cooler, 30 minutes will suffice. I rolled the pastry out onto cling film, then lifted it up and lined the tin, trimming off the edges.

 

Using baking paper that I had scrunched up first, I lined the pastry and poured in baking beans. I pricked the bottom of the pastry with a fork too.

It blind baked for around 15 minutes, then I removed the baking paper and baking beans and baked it for around 12 minutes until it was fully baked and not raw on the bottom at all. I left it to cool.

For the pineapple curd I put the pineapple juice, sugar, cornflour, almond milk and coconut milk into a pan and warmed it on a low heat until the sugar dissolved. Then I brought it up to a simmer and kept stirring, after a few minutes it thickened into a curd. I added a little turmeric to make it more yellow in colour, then I put it into a bowl and let it cool down for 10 minutes.

I poured the curd into the pastry base, smoothed it out, then put it in the fridge to set.

Vegan Pineapple Meringue Pie

For the meringue I started by whisking up the chickpea water in my stand mixer with the xanthan gum. To make the sugar syrup I put caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. Once the chickpea water was at a stiff peak stage I kept the mixer running whilst pouring the sugar syrup in, I kept the mixture running for another 5 minutes until the meringue was thick and glossy.

Vegan Pineapple Meringue Pie

I decided to pipe it onto the pie over the curd, leaving a little curd showing around the edge. Of course you can heap it all on with a spoon too. Then I got out my kitchen blowtorch and browned the meringue all over.

Vegan Pineapple Meringue Pie

I took the Vegan Pineapple Meringue Pie into work and didn’t mention to anyone that it was vegan. I got so many compliments on how light and yummy the meringue was! Also the curd set way better than any non-vegan curd I’ve ever made, and you don’t even have to bake it. My brother and boyfriend were also big fans of the Vegan Pineapple Meringue Pie. I’m so happy with how it turned out, and I want to make a lemon version soon too.

 

I’m linking this Vegan Pineapple Meringue Pie recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and Life Diet Heath.

5 from 1 vote
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Vegan Pineapple Meringue Pie

Servings 12

Ingredients

For the pastry

  • 230 g Plain flour
  • 1 tbsp Caster sugar
  • 100 g Dairy free butter
  • 1-2 tbsp Water

For the pineapple curd

  • 325 ml Pineapple juice
  • 400 ml Coconut milk
  • 200 g Caster sugar
  • 80 g Cornflour
  • 50 ml Almond milk or other dairy free milk
  • 1/4 tsp Turmeric

For the meringue

  • 200 g Caster sugar
  • 55 ml Water
  • Water from 400g can of chickpeas
  • 1/2 tsp Xanthan Gum or Cream of Tartar
  • 1 tsp Vanilla

Instructions

  1. To make the pastry use a food processor to whizz the dairy free butter, sugar and flour together. Or you can do this by hand in a bowl by rubbing the butter into the plain flour and caster sugar until it resembles bread crumbs

  2. Add the water and pulse the food processor until it comes together into a dough. You may not need all the water so add it slowly. Again if you're doing this by hand, pour the water into the bowl slowly and mix with a spoon until it comes together into a dough

  3. Wrap the dough in cling film and chill it in the fridge for 30 minutes, or up to an hour if it's a hot day

  4. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  5. Roll the pastry out onto cling film, then lift it up and line the 9" loose bottom pie tin, trimming off the edges

  6. Prick the bottom of the pastry with a fork. Then using baking paper (scrunch it up first for a better fit) line the pastry and pour in baking beans

  7. Blind bake the pastry for 15 minutes, then remove the baking paper and baking beans and bake it for 12-15 minutes until fully baked and not raw on the bottom at all. Leave to cool

  8. For the pineapple curd, put the pineapple juice, sugar, cornflour, almond milk and coconut milk into a pan and warm it on a low heat until the sugar dissolves

  9. Bring it up to a simmer and keep stirring, eventually it will thicken into a curd. Add the turmeric and stir it in. Put the curd into a bowl and let it cool down for 10 minutes

  10. Pour the curd into the pastry base, smooth it out, then put it in the fridge to set

  11. For the meringue start by whisking up the chickpea water in a stand mixer with the xanthan gum or cream of tartar

  12. To make the sugar syrup put caster sugar and water in a pan and let it come to the boil with the lid on. If you notice any sugar crystallising around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready

  13. Once the chickpea water is at a stiff peak stage, keep the mixer running whilst pouring the sugar syrup in, make sure it doesn't hit the side of the bowl. Keep the mixture running for another 5 minutes until the meringue is thick and glossy

  14. Pipe or spread the meringue over the curd

  15. Use a kitchen blowtorch to brown the meringue all over

  16. Serve immediately and store leftovers in the fridge for 2 days

You can find more of my Vegan recipes by clicking here!

Vegan Pineapple Meringue Pie

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Vegan Chocolate Mousse Pots

Vegan Chocolate Mousse Pots

Vegan friendly food continues to impress me and these gorgeously creamy Vegan Chocolate Mousse Pots are no different. They are made using silken tofu, which is a much softer version of tofu that easily blends up into a smooth consistency. Then you add melted chocolate plus a couple of other ingredients and you’re left with a luscious chocolate mousse that’s so yummy! It’s so easy to make, there’s no baking involved and all you need is a blender or an electric whisk. They need minimum chilling, 30 minutes is enough, and they’re ready to eat! If you’re having a dinner party or having friends over then these Vegan Chocolate Mousse Pots are an easy and impressive dessert that everyone will love. Plus they’re suitable for practically any dietary need as they’re dairy free, soy free and gluten free.

Jump straight to the recipe!

I started by whisking up the silken tofu, I used a blender to make sure it stayed smooth without any lumps.

Then I added the cocoa powder, vanilla, maple syrup and icing sugar.

Finally I stirred in the melted dark chocolate which I added it bit by bit, and mixed it in well each time.

I divided the mixture between four little glasses and popped them in the fridge to set.

Vegan Chocolate Mousse Pots

I made the coconut cream by whisking the ingredients together with an electric hand whisk, then dolloped it on top of the chocolate mousse. Then I added some raspberries and mint leaves, and sprinkled icing sugar over the top for an elegant finish. You can serve them with extra raspberries too as the mousse and fruit taste really delicious together.

Vegan Chocolate Mousse Pots

I tested out the Vegan Chocolate Mousse Pots on my friends without telling them what it was made of and they had no idea it was a vegan recipe, let alone that it was tofu! My boyfriend loved the chocolate mousse too and I have to confess that I scraped the bowl clean!

     

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Free From Farmhouse, Got to be Gluten Free hosted by The Gluten Free Alchemist and Fiesta Fridays hosted by Of Goats and Greens.

 

5 from 5 votes
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Vegan Chocolate Mousse Pots

Ingredients

For the chocolate mousse

  • 600 g Silken tofu
  • 1 tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 3 tbsp Maple syrup
  • 3 tbsp Icing sugar
  • 160 g 70% Dark chocolate (dairy free) melted

For the coconut cream

  • 1 can Coconut Milk (use only the white fat on top) left in the fridge for a couple of hours
  • 1 tsp Vanilla extract
  • 2 tbsp Maple syrup

For topping/decoration

  • Fresh raspberries
  • Fresh mint leaves
  • Icing sugar for dusting

Instructions

  1. Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
  2. Whisk in the cocoa powder, vanilla extract, maple syrup and icing sugar

  3. Add the melted dark chocolate bit by bit, and mix it in well after each addition

  4. Divide the mixture between your glasses and put them in the fridge to set for at least 30 minutes

  5. Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dolloped it on top of the chocolate mousse

  6. Add some raspberries and mint leaves on top to garnish the mousses, and sprinkle icing sugar over the top for an elegant finish

  7. Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container

You can find more of my Vegan recipes by clicking here!

Vegan Chocolate Mousse Pots

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Tomato & Rosemary Focaccia

Tomato & Rosemary Focaccia

Focaccia is one of my favourite breads. It’s so versatile, you can top it with a variety of flavours, and best of all it’s the perfect bread to dip in olive oil and balsamic vinegar. It is one of those breads that you can just sit and work your way through the whole loaf with a group of friends, chatting, dipping and enjoying every bite. Add some olives and a few glasses of wine and it’s a perfect night! This Tomato & Rosemary Focaccia is inspired by my love of fresh aromatic rosemary and juicy sweet cherry tomatoes. I go through two punnets of little tomatoes every week – I eat them with everything! Focaccia bread is also vegan friendly as it’s not made with any animal products, so everyone can enjoy this delicious bread!

Jump straight to the recipe!

I put the strong white bread flour, yeast, salt and fresh rosemary into a bowl.

After stirring it together, I added the water and olive oil to bring the mixture together into a dough.

Using my food mixer with the dough hook attachment, I left it to knead for 10 minutes. You can also do this by hand if you prefer.

I placed the kneaded dough into an oiled bowl covered with cling film and put it in a warm place to prove for 1 hour.

After the hour was up, I knocked the dough back and pressed it out onto a baking tray with a lip. I pressed the cherry tomatoes into the dough.

I covered it loosely with cling film and a tea towel and left it to prove for 1 hour.

Once the hour was up I sprinkled more fresh rosemary, and some coarse sea salt over it before putting it in the oven to bake until golden.

Tomato & Rosemary Focaccia

This Tomato & Rosemary Focaccia is salty, soft and full of fresh tomato and rosemary flavour.

Tomato & Rosemary Focaccia

It’s perfect for dipping in olive oil and balsamic vinegar!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Free From Farm House, and Fiesta Fridays hosted by The Not So Creative Cook and The Frugal Hausfrau.


4.8 from 5 votes
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Tomato & Rosemary Focaccia

Servings 36 pieces depending on size

Ingredients

  • 500 g Strong white bread flour
  • 7 g Sachet fast action yeast
  • 1 1/2 tbsp Fresh rosemary Finely chopped, plus extra for sprinkling
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 325 ml Lukewarm water
  • 1 tsp Coarse sea salt For sprinkling
  • 19 Cherry tomatoes Cut in half

Instructions

  1. In a large bowl, add the bread flour, yeast, salt and rosemary. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together

  2. Add the water and olive oil to the flour mixture and bring it together into a dough

  3. Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes

  4. Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour

  5. Knock the air out of the risen dough, then press it out onto a lipped baking tray (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches)

  6. Press the cherry tomatoes into the dough, spacing them evenly apart

  7. Cover with loose oiled cling film and a tea towel and leave to rise again for 1 hour

  8. Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Before baking, sprinkled more fresh rosemary, and some coarse sea salt over the dough. Bake for 20-25 minutes until golden

  10. Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well

You can find more of my Bread recipes by clicking here!

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Vegan Chocolate Orange Cheesecake

Vegan Chocolate Orange Cheesecake

I’ve wanted to make a vegan cheesecake for a while now. My Terry’s Chocolate Orange Cheesecake is one of my most popular non-vegan recipes on my blog, so I thought it was only fair that I made a Vegan Chocolate Orange Cheesecake so everybody can enjoy this delicious treat! Most vegan recipes are super healthy, which is great, but I decided to make this more of a naughty treat by adding a bourbon biscuit base! For those not residing in the UK, a bourbon biscuit is a chocolate biscuit filled with a chocolate creme. They are also vegan friendly! (Do check the label before you buy, but most bourbons are free from animal products.) I also made my own chocolate orange segments using dark chocolate, orange extract and a segment shaped mould – it was easy to do and really made the Vegan Chocolate Orange Cheesecake extra special!

Jump straight to the recipe!

I started with the bourbon biscuit base. Using my food processor, I whizzed up the biscuits into crumbs, added melted dairy free butter, and pressed the mixture into the bottom of the tin. It went into the fridge to set.

To make the filling I mixed together the cashews (which I’d soaked in water for 2 hours), orange juice, orange extract, cocoa powder, maple syrup and coconut milk. You really need a good food processor to make the filling super smooth. I blended it in my NutriBullet in two batches, then mixed it all together in a bowl. Then I added the melted coconut oil in stages, mixing it well between each addition.

I poured the filling into the tin and smoothed it on top. It went in the freezer to set overnight.

 

I made the chocolate orange segments by melting the dark chocolate, then stirring in the orange extract and golden syrup, and pouring it into the mould. I left it to set in the fridge, then popped them out when they were done. I’m far too lazy to temper chocolate, but if you did it would give them a lovely shine!

Once the Vegan Chocolate Orange Cheesecake was set, I let it come to fridge temperature so it was easier to slice. Then I decorated it with some melted dark chocolate. I added the chocolate orange segments and some orange zest and it was ready to serve.

Vegan Chocolate Orange Cheesecake

The Vegan Chocolate Orange Cheesecake was super creamy, packed with chocolate orange flavour and super fresh and delicious! The dark chocolate segments were really yummy too, with lots of orange flavour! I was so pleased with how this turned out, and I think it would really impress at a dinner party. It’d also be sooo delicious with a dollop of coconut cream! I’ve tested this out on non-vegans and they loved it too!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Freefrom Farmhouse, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by Of Goats And Greens and Zoale.

 

5 from 5 votes
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Vegan Chocolate Orange Cheesecake

Servings 12

Ingredients

For the base

  • 300 g Bourbon chocolate biscuits or Oreos if not available
  • 90 g Dairy free butter

For the filling

  • 500 g Cashews soaked in water for 2 hours
  • 200 g Maple Syrup
  • 235 ml Coconut milk
  • 40 g Cocoa Powder
  • 100 ml Orange juice (1 orange)
  • 1/4 tsp Salt
  • 2 tsp Orange extract
  • 140 g Coconut oil melted

For the chocolate orange segments (makes 12)

  • 150 g Dark chocolate melted
  • 1 1/2 tsp Orange extract
  • 1 tsp Golden syrup

For decoration

  • 1 Orange zest only
  • 40 g Dark chocolate melted

Instructions

  1. Start with the biscuit base. Whiz up the biscuits into crumbs, add melted dairy free butter to the crumbs and mix together

  2. Press the mixture into the bottom of a 23cm springform tin using the back of a spoon. Put it in the fridge to set

  3. To make the filling, mix together the cashews, orange juice, orange extract, cocoa powder, maple syrup and coconut milk

  4. Use a food processor to make the ingredients into a super smooth mixture

  5. Add the melted coconut oil in stages, mixing it well between each addition

  6. Pour the filling into the tin and smooth it on top. Put it in the freezer to set overnight or for at least 4 hours

  7. Make the chocolate orange segments by stirring the orange extract and golden syrup into the melted dark chocolate and pouring it into the mould. Set in the fridge, then pop out and store until ready to decorate

  8. Once the cheesecake is set, decorate it with some melted dark chocolate drizzled on top, the chocolate orange segments and some orange zest

  9. To serve, let it come to fridge temperature so it is easier to slice, it's also nicer to eat at fridge temperature. It must be stored in the fridge to keep it set. Portions can be frozen and eaten within a month

You can find more of my Vegan recipes by clicking here!

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Vegan Banoffee Pie

Vegan Banoffee Pie

This Vegan Banoffee Pie is no bake, refined sugar free, dairy free, gluten free and 100% yummy! The base is made with crushed nuts, dates and coconut oil. The caramel is made from dates and is super sweet and gooey (I could eat it on it’s own it’s so good!) And the cream on top is coconut cream, which I absolutely love as I’m impressed every time I make it with how rich and creamy it is. Vegan Banoffee Pie is the perfect treat for Veganuary, or anytime of year!

Jump straight to the recipe!

To make the base I used my NutriBullet to whizz together the almonds, pecans, dates and hazelnuts.

I added the melted coconut oil, then pressed the mixture into a loose bottomed tart tin lined with cling film.

To make the date caramel I put the dates, almond milk, maple syrup and coconut oil into a pan and boiled it for 3 minutes. I let it cool for a bit, then whizzed it into a puree with my hand blender.

Then I spread the date caramel into the crust.

I chopped up two bananas and brushed them with lemon juice, then I arranged them neatly on top of the caramel.

For the coconut cream I whisked together the coconut milk, maple syrup and vanilla extract.

Vegan Banoffee Pie

I dolloped it over the bananas, then grated some dairy free dark chocolate all over the top. I left the edges of the bananas peeking out, and there was some extra coconut cream to serve with the pie! This Vegan Banoffee Pie was totally tasty, the fruity bananas and coconut cream add freshness to the sweet date caramel.

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Free From Fridays hosted by Le Coin De Mel, and Fiesta Fridays hosted by Cooking with Aunt Juju and Little Sweet Baker.

 

5 from 5 votes
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Vegan Banoffee Pie

Servings 8

Ingredients

For the base

  • 140 g Dates
  • 150 g Almonds
  • 75 g Hazelnuts
  • 45 g Pecans
  • 85 g Coconut oil melted

For the caramel

  • 15 ml Maple Syrup
  • 65 ml Almond Milk
  • 175 g Dates
  • 55 g Coconut oil
  • 1/2 tsp Vanilla extract

For the banana layer

  • 2 Bananas sliced
  • 2 tsp Lemon juice

For the coconut cream

  • 2 cans Coconut milk stored in fridge overnight
  • 4 tbsp Maple syrup
  • 2 tsp Vanilla extract

Other

  • 2-3 squares Dairy free dark chocolate grated, for topping

Instructions

  1. Line an 8" loose bottomed tart tin with cling film

  2. To make the base use a NutriBullet or another powerful food processor to whizz together the almonds, pecans, dates and hazelnuts

  3. Put them in a bowl and add the melted coconut oil, mix it all together, then press the mixture into the tin covering the base and sides. Put in in the fridge for at least 30 minutes to set

  4. To make the date caramel put the dates, almond milk, maple syrup and coconut oil into a pan and boil it for 3 minutes. Let it cool for 10 minutes, then whizz it into a puree with a hand blender

  5. Spread the date caramel into the base, then put it back in the fridge for 30 minutes to set

  6. Chop up the bananas and brush them with lemon juice to stop them from going brown, arrange them neatly on top of the caramel

  7. For the coconut cream, use a food processor or electric whisk to whisk together the hard white top from the cans of coconut milk (discard the coconut water), the maple syrup and vanilla extract

  8. Dollop the cream over the bananas, then grate some dairy free dark chocolate all over the top

  9. Serve immediately, keep any leftovers covered and in the fridge for up to 2 days

You can find more of my Vegan recipes by clicking here!

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Vegan Gingerbread Men

Vegan Gingerbread Men

There are many symbols of Christmas, from holly to Santa Claus, and crackers to Christmas pud. One of my favourites is the gingerbread man with his cute smiling face and rosy cheeks. I am always drawn towards gingerbread man decorations for my tree, and Christmas cards featuring these adorable characters. These vegan gingerbread men are a fun and delicious way to enjoy one of the most charming symbols of Christmas time. It would be great fun to make them with kids and let them get creative with the decorations! They have the perfect balance of sweetness against spicy ginger, making them a tasty treat for the whole family this Christmas.

Jump straight to the recipe!

I started by putting all of the dry ingredients into a bowl and stirring them together.

In a small pan I melted the dairy free spread with the golden syrup and treacle.

I poured the syrup mixture into the dry ingredients and mixed until a dough formed. I wrapped it in cling film and chilled it in the fridge for 1 hour.

Using a pastry mat which I floured well, and a floured rolling pin, I rolled the dough out.

I cut out gingerbread man shapes using a cookie cutter and laid them onto baking trays. Of course you could cut out any shapes you like.

I popped the cut out shapes on the trays into the freezer for 10 minutes, then I baked them for 8-10 minutes.

  

Once they were fully cool I made some icing and piped it onto the biscuits to decorate them. You could also use chocolate to decorate, or leave them plain.

Then the friendly smiling vegan gingerbread men were ready! Are they just the cutest? Almost too cute to eat, but only almost!

vegan gingerbread men

These vegan gingerbread men were absolutely yummy. They are crispy round the edges, then nice and soft in the middle. The punch of ginger flavour is just right, and you get bits of sweet icing in every bite.

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Free From Fridays hosted by Le Coin De Mel, and Fiesta Fridays hosted by Cooking with Aunt Juju and The Frugal Hausfrau.

 

5 from 4 votes
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Vegan Gingerbread Men

Servings 15

Ingredients

For the gingerbread

  • 150 g Plain flour
  • 150 g Wholemeal flour
  • 150 g Light brown sugar
  • 1 tsp Mixed spice
  • 1 1/2 tsp Ground ginger
  • 1 tsp Bicarbonate of soda
  • 60 ml Golden syrup
  • 1/2 tbsp Black treacle
  • 140 g Dairy free butter/margarine

For the icing

  • 75 g Icing sugar
  • Enough water to make a thick paste

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line your baking tray(s) with baking paper

  2. Put both the flours, light brown sugar, bicarbonate of soda, ground ginger, and mixed spice into a large mixing bowl and stir them together

  3. In a small pan on the lowest heat, melt the dairy free spread with the golden syrup and treacle

  4. Pour the syrup mixture into the flour mixture and combine with a wooden spoon until a dough forms. Bring it together more with your hands if needed

  5. Wrap it in cling film and chill it in the fridge for 1 hour

  6. Flour your pastry mat or work surface well, and flour your rolling pin. Roll the dough out and use a cookie cutter to cut out shapes

  7. Lay the cut out dough pieces onto your lined baking tray(s). Keep re-rolling the dough until it is all used

  8. Put the baking trays into the freezer for 10 minutes, this will help the gingerbread keep it's shape when baking

  9. Remove from the freezer and bake them for 8-10 minutes, leave them on the trays for 5 minutes before transferring to a cooling rack

  10. Once they were fully cool, mix the icing sugar with enough cold water to make a thick paste (you don't want it to be runny)

  11. Put the icing into a piping bag and pipe faces, buttons and squiggles onto the gingerbread men. You could also use chocolate to decorate, or leave them plain

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Vegan recipes by clicking here!

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Carrot Cake Baked Donuts (Vegan)

Carrot Cake Baked Donuts (Vegan)

Strange as it may sound, I didn’t used to like carrot cake. Nowadays, I absolutely love the stuff! I find the spiced sponge and creamy frosting rather irresistible. I’ve made non-vegan baked donuts several times, and I really wanted to try a vegan version, so carrot cake immediately sprung to mind. Baked donuts are like little cakes as they are baked in the oven in a donut tin. I’ve spiced these carrot cake baked donuts with cinnamon, ginger and nutmeg and drizzled a sweet glaze over the top. They are truly yummy and will delight vegans and non-vegans alike. These carrot cake baked donuts are dairy and egg free, and they could be nut free too if you use soya milk rather than almond milk and don’t add the chopped pecans on top. No one needs to miss out on yummy donuts!

Jump straight to the recipe!

To start, I placed all of the dry ingredients into a bowl except the bicarbonate of soda.

In another bowl I whisked together the oil, almond milk, vanilla and cider vinegar. Then I added the grated carrots.

I combined the wet and dry ingredients, then added the bicarb last.

I put the batter into a piping bag and piped it into my donut pan which I’d greased with dairy free butter.

The donuts baked for 15 minutes until they were risen and golden. Using a butter knife I gently loosened them around the edges, then tipped them out onto a cooling rack. I quickly washed the tin and did another batch.

For the glaze I mixed together the icing sugar with the milk and dipped the donuts in. I sprinkled the pecans on while the glaze was still wet.

Carrot Cake Baked Donuts

These carrot cake baked donuts came out beautifully risen and soft. In my recent vegan baking experiments, the one thing I’ve really struggled with is baking sponges but I think I’ve finally got it! The sponge is not overly sweet to make up for the super sweet and sticky glaze that’s drizzled on top – it provides all the sweetness you need.

Carrot Cake Baked Donuts

These donuts are really good freshly made, but if you can manage to wait till the next day they go super moist and sticky – which is how I like my donuts!

          

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Recipe of the Week hosted by A Mummy Too, Bake of The Week by Mummy Mishaps, Free From Fridays hosted by Le Coin De Mel, and Fiesta Friday hosted by Everyday Healthy Recipes and Indfused.

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Check out my other baked donut recipes!

5 from 4 votes
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Carrot Cake Baked Donuts (Vegan)

Servings 12

Ingredients

For the donuts

  • 160 g Self raising flour
  • 80 g Wholemeal flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of soda
  • 100 g Light brown sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 100 g Carrots grated
  • 200 ml Almond milk or other dairy free milk
  • 30 ml Vegetable oil
  • 1 tsp Vanilla extract
  • 2 tsp Cider vinegar
  • 1/4 tsp Baking powder
  • Dairy free spread for greasing

For the glaze and decoration

  • 200 g Icing sugar
  • 3 tbsp Almond milk or other dairy free milk
  • 50 g Pecans chopped

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas mark 4, grease a donut pan with the dairy free spread

  2. Put both flours, the salt, light brown sugar, baking powder and all four spices into a bowl and stir together

  3. In another bowl whisk together the oil, almond milk, vanilla and cider vinegar. Then add the grated carrots

  4. Pour the wet mixture into the dry ingredients and whisk together, then add the bicarbonate of soda and stir in

  5. Put the batter into a piping bag and pipe half of it into the donut pan (or all of it if you have a 12 ring pan)

  6. Bake the donuts for 15 minutes until they are risen and golden

  7. Using a butter knife, gently loosen them around the edges, then tip them out onto a cooling rack

  8. If you are using a 6 ring donut tin, quickly wash the tin and do another batch

  9. For the glaze, mix together the icing sugar and the almond milk. Dip the donuts in to coat the top half. Sprinkle the pecans on while the glaze is still wet

  10. If you can, store in an air tight container and enjoy the next day when they will be super moist! Or just dig right in!

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Vegan recipes by clicking here!

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Spiced Plum Vegan Flapjacks

Spiced Plum Vegan Flapjacks

It’s so easy to make vegan flapjacks as the only dairy in regular flapjacks is the butter, so simply swap the butter to a dairy free spread and you’re done! I decided to fill these vegan flapjacks with a spiced plum compote for a fruity flavour, and seen as it’s Autumn I’m craving anything with cinnamon and warming spices in it. Don’t be put off by making the compote yourself, it’s so simple and very difficult to go wrong! If you are really stuck for time you could fill them with jam instead, just stir some spices into the jam first for that Autumn warmth.

Jump straight to the recipe!

I started by making the plum compote to fill the flapjacks with. After chopping all of the plums and removing the stones, I put them into a pan along with the spices and the sugar. I let them cook down on a low heat until they were soft, this took about 35 minutes so I did some jobs around the kitchen and stirred them every 5 minutes. Using a hand blender, I roughly pureed the plum mixture, then set it aside to cool down.

To make the flapjacks I melted the dairy free butter on a low heat in a pan long with the golden syrup and vanilla.

I mixed together the oats, plain flour, spices, and light brown sugar. Then I added the melted butter and syrup mixture, and mixed it all together.

I pressed about two thirds of the flapjack mixture into the bottom of a lined traybake tin.

Then I added the plum mixture on top, then covered it with the rest of the flapjack mixture, it won’t completely cover it, but you want the plum mixture to peak through.

For decoration, I also added a sprinkle of flaked almonds.

I baked them for 25 minutes until they were golden all over. I let them cool fully before cutting into squares.

spiced plum vegan flapjacks

The vegan flapjacks were absolutely delicious! Chewy, fruity and sweet – just how flapjacks should be. I didn’t tell anyone that these were vegan flapjacks, and no one had any idea! They devoured the lot!

spiced plum vegan flapjacks

These vegan flapjacks would be a perfect snack in lunch boxes, on long journeys or just with a cup of tea. They’ll keep for up to 5 days in an air tight container too – if they last that long!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Casa Costello and Fiesta Fridays hosted by Caramel Tinted Life and Of Goats and Greens.

 

5 from 3 votes
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Spiced Plum Flapjacks (Vegan)

Servings 12

Ingredients

For the plum filling

  • 500 g Plums de-stoned & chopped
  • 100 g Light brown sugar
  • 1/2 tsp Mixed spice
  • 1/2 tsp Ground cinnamon
  • 2 tbsp Cornflour

For the flapjacks

  • 165 g Dairy free 'butter' spread I used Violife
  • 100 g Golden syrup
  • 100 g Light brown sugar
  • 1/2 tsp Vanilla extract
  • 340 g Oats
  • 160 g Plain flour
  • A handful of Flaked almonds optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 12" x 9" traybake tin with baking paper

  2. Start by making the plum filling. After chopping all of the plums and removing the stones, put them into a pan along with the light brown sugar, cinnamon, mixed spice and cornflour

  3. Let them cook down on a low heat for about 35 minutes until they are soft

  4. Using a hand blender, roughly puree the plum mixture. You still want a few chunks of plum in there. Then set it aside to cool down

  5. To make the flapjacks melt the dairy free butter on a low heat in a pan with the golden syrup and vanilla

  6. In a bowl, mix together the oats, plain flour, and light brown sugar

  7. Add the melted butter and syrup mixture, and mix it all together until the oats are fully coated

  8. Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin

  9. Spread the plum mixture on top, then cover it with the rest of the flapjack mixture, it won't completely cover it, but you want the plum mixture to peak through

  10. Bake them for 25 minutes until they are golden all over

  11. Let them cool fully before cutting into squares, if you can't wait that long, be careful eating them straight from the oven as the plum filling will be very hot!

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Vegan recipes by clicking here!

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Vegan Millionaire’s Shortbread (No Bake)

Vegan Millionaire’s Shortbread (No Bake)

In order to learn more about vegan baking and expand my repertoire, I recently suscribed to Vegan Food & Living via magazine.co.uk. It is packed with so many delicious vegan friendly recipes, I really was spoilt for choice! I found this recipe inside for Vegan Millionaire’s Shortbread and I just had to try it! Millionaire’s shortbread is such a decadent and indulgent treat, I was so interested to try out a healthier version. These yummy little bites are dairy free, gluten free and refined sugar free – not that you’d know as they taste so sweet and creamy!

Jump straight to the recipe!

I started by lining a 9″ tin with a few layers of cling film.

To make the biscuit base I used a food processor to whizz up the cashew nuts, oats and dates. I put the mixture into a bowl and stirred in the melted coconut oil. Then I pressed it into the bottom of the tin and put it into the fridge to chill

For the caramel layer I put the dates, almond milk, maple syrup, coconut oil and salt into a pan and brought it to the boil for 3 minutes. I took it off the heat, added the vanilla extract, then whizzed it into a puree with a hand blender. I smoothed it on top of the biscuit base and put it back into the fridge.

For the chocolate topping I melted the coconut oil, then added the cocoa powder, maple syrup and vegan dark chocolate. I mixed it together until it was smooth and the chocolate had melted, then I poured it on top and put it back in the fridge overnight to set.

The next day I remove the tin from the fridge and used the cling film to pull the shortbread out. I cut it into small squares with a sharp knife.

Vegan Millionaire's Shortbread

Damn these little squares of Vegan Millionaire’s Shortbread are so moreish! The biscuit base is perfectly crumbly, the date caramel is unbelievably good – it’s so sweet and creamy, and the dark chocolate topping compliments the sweetness perfectly. I’ll definitely be making this Vegan Millionaire’s Shortbread again!

Vegan Millionaire's Shortbread

My boyfriend thought they were absolutely delicious, and he said he’d never have guessed they were vegan friendly. He would’ve scoffed the lot if he’d had his way! There are many more recipes in the magazine that I will certainly be trying out.

       

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, We Should Cocoa hosted by Tin & Thyme and Busy Monday hosted by A Pinch of Joy.

 

5 from 1 vote
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Vegan Millionaire's Shortbread

Servings 25

Ingredients

For the biscuit base layer

  • 150 g Cashew nuts
  • 50 g Oats
  • 4 Dates pitted
  • 50 g Coconut oil melted

For the caramel filling layer

  • 350 g Dates pitted
  • 125 ml Almond milk
  • 25 ml Maple syrup
  • 150 g Coconut oil
  • 1 tsp Vanilla extract
  • Large pinch of salt

For the chocolate topping layer

  • 150 g Coconut oil
  • 5 tbsp Cocoa powder
  • 6 tsp Maple syrup
  • 40 g Vegan dark chocolate

Instructions

  1. Line a 9" square tin with three layers of cling film

  2. For the biscuit base, use a food processor to whizz up the cashew nuts, oats and dates into crumbs

  3. Put the mixture into a bowl and stir in the melted coconut oil. Then press it into the bottom of the tin and put it into the fridge to chill

  4. For the caramel layer put the dates, almond milk, maple syrup, coconut oil and salt into a pan and bring it to the boil, let it boil for 3 minutes

  5. Take it off the heat, add the vanilla extract, then blend into a puree with a hand blender. Or you can let it cool and blend it with a NutriBullet. Smooth it on top of the biscuit base and put it back into the fridge

  6. For the chocolate topping melt the coconut oil, then add the cocoa powder, maple syrup and vegan dark chocolate. Mix it together until smooth and the chocolate has melted, then I poured it on top of the caramel layer

  7. Put it back in the fridge overnight to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife to avoid the top from cracking

You can find more of my Vegan recipes by clicking here!

NB. I received the magazine subscription for free, all opinions are my own.

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Vegan Oreo Brownies

Vegan Oreo Brownies

If you’re not a vegan then you might not know that Oreo biscuits are suitable for vegans. Yes that’s right, these delicious chocolate sandwich biscuits are completely free from animal products! They are known as “accidentally” vegan, which is a group of products that were not made to be suitable for vegans, but by chance they are. This often happens because retailers use cheaper ingredients (for example oil instead of butter), so most accidentally vegan products are not exactly the healthiest of options! But hey, vegans need junk food too! I decided to make Vegan Oreo Brownies and drizzle on some dark chocolate for good measure, the perfect treat!

Jump straight to the recipe!

To start, I made the flax eggs. I whizzed up 2 tbsp linseeds in my Nutribullet, added 4 tbsp water and put the mixture in the fridge for 10 minutes. Linseeds and flaxseeds are the same thing, but they are called linseeds in the UK and flaxseeds in the US. You can get golden ones, or brown ones, and either are suitable.

For the brownie batter I put the plain flour, caster sugar, cocoa powder, baking powder and salt in a bowl and stirred it together.

In another bowl I whisked up the almond milk, flax eggs, vegetable oil and vanilla extract.

I poured the wet ingredients into the dry ingredients and whisked it all together.

Then I poured the batter into a lined baking tray, and covered it with the broken up Oreo pieces.

I baked it for 35 minutes, then left the Vegan Oreo Brownies to cool completely.

You can slice the Vegan Oreo Brownies up before or after drizzling on the chocolate, it doesn’t make a difference. I melted the dark chocolate and put it into a small piping bag then snipped off the end and drizzled it all over. Make sure to use a dark chocolate with a high cocoa percentage so that it is suitable for vegans (I used Green & Blacks 70%) Check the label, if it says ‘may’ contain milk then that is ok as this warning is for people with allergies and doesn’t mean the product contains milk.

Vegan Oreo Brownies

The Vegan Oreo Brownies were so yummy and didn’t stick around for long! I got the thumbs up from my sister who is vegan, and I really enjoyed them too (I even stole my boyfriend’s piece, whoops! Guess I’ll be making another batch soon!) They are really moist and fudgey, they taste super chocolatey and indulgent, and the pieces of oreo and chocolate drizzle are absolutely scrumptious! Any oreo fan is sure to love these, and they’re so easy to make too!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Free From Fridays hosted by Le Coin De Mel.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 5 votes
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Vegan Oreo Brownies

Servings 12

Ingredients

  • 250 g Plain flour
  • 350 g Caster sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 250 ml Almond milk
  • 2 Flax eggs see instructions
  • 250 ml Vegetable oil
  • 154 g Oreos broken up
  • 65 g 70% Dark chocolate

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. To make the flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  3. In a bowl mix together the plain flour, caster sugar, cocoa powder, baking powder and salt

  4. In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together

  5. Pour the batter into the lined baking tray, then add the broken oreo pieces all over the top

  6. Bake for 30-35 minutes until a skewer comes out clean

  7. Once cool, melt the dark chocolate and drizzle it all over the brownies, cut into squares then serve

You can find more of my Vegan recipes by clicking here!

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