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!
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!