An explorers' guide to the world of plant-based cuisine
This is a great, everyday kind of a cake, perfect for lunchboxes – but it’s also enough of a favourite that it’s been requested as a birthday cake in our house, and it’s pretty good warm with (vegan) custard. Ingredients … Continued
Upside-down cake lends itself easily to infinite variation. Personally I find it hard to decide which I prefer – fresh peaches with a hint of heady rosewater for a cake that seems to taste of summer itself, or the slightly sharper … Continued
These no-cook brownies are the perfect recovery treat after a run or a vigorous work-out. They’re really easy to make – but you will need a food processor that can handle the nuts and access to a freezer or fridge. … Continued
This is my variation on Marie Laforêt’s recipe for Raspberry-Coconut Scones on page 234 of her gorgeous French recipe book, ‘Vegan’. I use strawberries instead of raspberries and make one giant sliceable scone: a perfect, quintessentially English tea-time treat. Ingredients 250 … Continued
Ingredients For the sponge: 250g plain flour 3 tsp baking powder 250g caster sugar 75ml vegetable oil 250ml soya milk 2 tsp apple cider vinegar 2 tsp vanilla essence For the filling/decoration: Strawberry jam Fresh strawberries (optional) Vegan whipped … Continued
This deliciously lemony cake is another treasure from Heavenly Vegan Baking and is the cake that my daughter requested as her birthday cake this year. This recipe fills a standard loaf tin – I doubled it to make the birthday cake. Ingredients … Continued
This Raspberry Traybake is super quick to make – it’s great with or without the icing, and it’s also good with blueberries or mixed berries/summer fruits. Perfect for packed lunches! Ingredients 250ml soya milk 2 tsp apple cider vinegar 250g … Continued