Old-fashioned Flapjacks (with sunflower seeds, pumpkin seeds, apricots and cranberries)

I’ve called these flapjacks ‘old-fashioned’ because they’re the closest thing I’ve found to a conventional butter-based flapjack – i.e. these are the ones to make when you don’t want people to be able to tell that they’re vegan. The recipe … Continued

Upside-Down Cake: Peach-Rosewater or Kiwi-Lemon

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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

Strawberry-Coconut Giant Scone

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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

Choc-Chip & Cherry-Almond Quinoa Loaf Cake

Ingredients: 200g plain flour 200g wholemeal flour 100g sugar 1/2 tsp bicarbonate of soda 2 tsp baking powder 1/4 tsp salt 300g cooked, cooled quinoa 280 ml your preferred nondairy milk 50 ml mild-flavoured oil 1 tsp natural almond essence … Continued

Heavenly Chocolate Traybake

This really easy recipe for vegan chocolate cake is another superstar from Heavenly Vegan Baking. The first time I made this I didn’t bother with the icing and it was pretty darn good straight from the oven, but the icing elevates it to … Continued