Banana Cake
This vegan banana cake is moist, fluffy, easy and delicious! No one will know it’s vegan!
Ingredients
1/2 cup margarine
3/4 cup caster sugar
3 ripe bananas, bananas
1 tbsp apple cider vinegar
1 tsp vanilla
1/4 cup plant milk
1 tsp baking soda
2 tsp baking powder
1 2/3 cup flour
Icing
1 1/2 cup icing sugar
2 tbsp cocoa powder
2 tbsp water
Method
Preheat oven to 180 degrees Celsius.
Beat butter and sugar until combined then add mashed bananas, vinegar, vanilla and milk. Mix to combine.
In a separate bowl mix together flour, baking soda and baking powder. Then add to wet ingredients. Fold mixture until just combined. Transfer to a lined cake tin and bake for 30-40 minutes until knife comes out clean.
Leave to cool then mix together the icing ingredients and ice the cake.
Chocolate Chip Cookies
It's taken me soo long to come up with the perfect vegan cookie recipe and I feel like I've finally got it! These are perfectly chewy, soft & delicious.
Ingredients
185g vegan butter, melted (I used Naturli vegan block. This is the best butter for cookies)
1 cup brown sugar
1/4 cup caster sugar
2 flax eggs
1 tsp vanilla
1 3/4 cup flour
3/4 tsp baking soda
1 tsp salt
1 cup chocolate chips plus more for topping the cookies
Flaky salt for sprinkling over the cookies
Method
Mix together melted butter, sugars and vanilla then add flax eggs and mix. In a separate bowl, combine flour, baking soda and salt then add into wet mixture and mix until combined.
Add chocolate chips and stir through. Place dough in fridge for 30 minutes to an hour.
Preheat oven to 180 degrees. Roll cookie dough into about 14 balls. Place 2-3 more chocolate chips on the top of each of them then place in the oven for 10-15 minutes until golden on top. You may need to do two trays, you can keep one tray in the fridge until ready to be baked.
Once baked, sprinkle with flaky sea salt for the perfect taste 🤤 Enjoy!!
Chocolate Chip Muffins
I’ve finally figured out the secret to the perfect fluffy vegan muffin…coconut yoghurt!
Eco baking tip: Check out these reusable muffin liners from CaliWoods here!
Ingredients
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
3/4 cup caster sugar
200ml soy milk
1/2 cup plant based yoghurt
1/3 cup oil
1 tbsp vanilla
1 tbsp apple cider vinegar
1 cup chocolate chips
Method
Preheat the oven to 200 degrees Celsius.
Sift the dry ingredients into a large bowl. In a separate bowl, mix together the wet ingredients. Gently fold the wet mixture into the dry mixture until just combined. Fold in the chocolate chips.
Fill 12 muffin cases in a muffin tray to the top. Bake in the preheated oven for 20 minutes or until a knife comes out clean. Allow the muffins to cool, then enjoy!
Vegan Carrot Cake
The most FLUFFY, MOIST and TASTY carrot cake I’ve ever tried. I could not believe it after being scared of attempting a vegan carrot cake for so long, but this one is a 10/10 easy!
Ingredients
2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp ginger
1 cup caster sugar
1 cup soft brown sugar
1/2 cup plant milk
3/4 cup vegetable oil
1 tsp vanilla
1 tbsp apple cider vinegar
1 cup apple sauce
3 cups grated carrot
1 cup walnuts, chopped
1/2 cup sultanas
Icing
1/2 cup vegan cream cheese, room temperature
1/4 cup vegan butter, room temperature
1 tsp vanilla
Method
Preheat oven to 180 degrees Celsius and grease or line a cake tin.
Sift dry ingredients together in a large bowl. In a separate bowl mix wet ingredients and in another bowl add carrot, walnuts and sultanas.
Add wet ingredients to dry ingredients and fold until just combined. Then fold through the carrot, walnuts and sultanas until just distributed.
Pour mixture into the cake tin and bake for 40-45 minutes until knife comes out clean.
Leave cake to cool completely then make the icing.
For the icing, mix together butter, cream cheese and vanilla using an electric beater. Then add icing sugar and mix until creamy. Decorate cake with icing and some extra walnuts if you like then enjoy!
Vegan Lamingtons
These Vegan Lamingtons are a delightful twist on the classic kiwi favourite.
Ingredients
Vegan Sponge
1 and 2/3 cup self raising flour
4 tsp baking powder
1 cup soy milk
2 tsp apple cider vinegar
1/4 cup plain oil
1 cup sugar
Raspberry Icing
2 cups icing sugar
1/4 cup plant milk
2 tbsp vegan butter
1 tbsp coconut oil
A few drops red food colouring
2 tbsp raspberry powder
Fine coconut for coating
Optional raspberry jam for serving
Method
Preheat your oven to 180 degrees Celsius.
In a mixing bowl, sift flour and baking powder, then combine. In another bowl, mix soy milk, apple cider vinegar, oil, and sugar (blitz in a blender for a smoother mix). Pour wet ingredients into the dry mixture, combine, and transfer to a lined square or rectangular baking pan (about 20cmx20cm). Bake for 30-40 minutes until a knife comes out clean; let it cool before cutting into squares.
For the raspberry icing, melt butter and coconut oil, then add remaining ingredients for a smooth liquid. Let it cool slightly to thicken. In a separate bowl, place fine coconut. Dip each sponge square into the raspberry icing using tongs, remove excess icing, then coat in coconut. Repeat until all lamingtons are coated. Let them set in the fridge for about an hour before indulging in the goodness!
Vegan Custard Slice
A kiwi classic but veganised!
Ingredients
2 sheets vegan puff pastry (some are accidentally vegan at the supermarket or you can make your own)
Custard
3 cups soy milk
6 tbsp cornflour
2 tbsp vanilla
1/2 cup sugar
1/4 tsp turmeric
Pinch salt
1/3 cup margarine
Icing
1 1/2 cups icing sugar
1 tsp vanilla
1 1/2 tbsp water (possibly more)
Method
Preheat oven to 200 degrees Celsius. Place pastry sheets on a lined baking tray and place in the oven for 10 minutes. Take out of the oven and gently press pastry down flat then put back in the oven for 10 more minutes until golden brown - pressing down again half way and once finished.
For the custard, mix one cup of soy milk and the cornflour together in a saucepan until there are no lumps. Add the rest of the soy milk and all other custard ingredients to the saucepan except the margarine. Bring to the boil while whisking continuously. Turn heat down to low and keep whisking until thick. Take off heat and transfer to another bowl to start cooling. Mix in the margarine while the custard is still warm. Be sure to act quickly with the assembly because you don’t want to custard to cool too much before pouring as this is result in a lumpy final product.
Assemble the custard squares in a deep 20cm x 20cm baking pan. First line with baking paper (leave some overflow so you can easily pull the custard slice out of the pan when done). Lay the first sheet of pastry down first (you may need to cut to fit). Then pour over the custard and spread it out evenly. Add the second pastry sheet to the top.
Make the icing by mixing all the ingredients together in a bowl, adding more water if necessary but you don't want it too runny. Pour the icing over the top layer of pastry and spread out evenly. Chill for 4+ hours then ENJOY!