Vegan apple crumble cake

Vegan apple crumble cake


For the dough (and crumbles on top)

300g flour
100g sugar
200g margarine
1 small banana

For the filling

8 apples (preferably gala)
3 tbsp sugar
1/2 – 1 tsp cinnamon


  1. Preheat the oven to 180c
  2. Take a 28cm/11″ round tin and grease it with vegan margarine
  3. Mash a banana in a little bowl (the banana shouldn’t be too ripe because it is used to bind the dough, so it shouldn’t taste too much like bananas)
  4. In a large bowl, mix together the flour, sugar, margarine and mashed banana until you have a firm dough
  5. Take 3/4 of the dough and line the baking tin with it, on the bottom and the sides (only half way up the sides)
  6. Using a fork, poke some holes in the dough, then bake the dough in the oven for 5 – 8 minutes
  7. Peel, core and slice the apples and put them into a saucepan, then add some water (enough to cover), 3 tbsp sugar and 1/2 – 1 tsp cinnamon (depending on taste)
  8. Stir it continuously until the apple rise top and the apples start to go a bit mushy
  9. Put the stewed apples onto the dough, spread it evenly, then use the rest of the dough to make crumbs, and spread them on top of the apples on the cake
  10. Bake in the oven for 20 minutes (until the crumbs and the sides are golden brown)
  11. Eat and enjoy!

The best vegan chocolate cake

Ultimate vegan chocolate cake

This is a big claim to make I know, but honestly, this cake is glorious. After numerous chocolate cake failures (see here) I have managed to make the most delicious chocolate cake ever. I made it for my engagement party (I’ll post more about that soon with pictures of the yummy things I baked) and everybody loved it. It’s quite sweet, so be warned, but its a great cake for parties (people will be very impressed when you tell them it’s vegan!)


For the cake

250g/9oz plain flour
250g/9oz sugar
3tsp baking powder
75ml oil
75g/2.5oz cocoa powder
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the icing

100g/3.5oz vegan margarine
125g/4.5oz icing sugar
25g/1oz cocoa powder


For the cake

  1. Preheat the oven to 180c/350f
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour, baking powder and cocoa powder into a large bowl
  4. Add the sugar and mix well
  5. Line a 23cm/9′ tin (it will work with a slightly bigger tin but NOT with a smaller one as the middle will collapse
  6. Pour the jug of milk/cider vinegar/oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Bake for 25 – 35 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
  8. Let the cakes cool in the tin for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30/40 minutes before icing

For the icing

  1. Combine the vegan margarine and icing sugar
  2. Add the cocoa powder and beat until smooth
  3. Put the icing on the cake, eat and enjoy!

Vegan waffles (German style)


You will need a German waffle iron (heart shaped) for this recipe

This will serve about 2 hungry people!


250g flour
75g sugar
1 tsp baking powder
1/2tsp salt
1 1/2 tbsp oil
250ml soya milk (or other non-dairy milk)
50ml water
Oil/vegan margarine to grease the iron


  1. In a large bowl mix together all the dry ingredients
  2. Then add the soya milk, water and oil and stir well. The mix should be fairly liquid, so add a little more soya milk if you need it.
  3. Turn on the waffle iron and leave it to heat, lightly grease the iron using oil or margarine
  4. Using a ladle, scoop the mixture into the middle of the waffle iron and bake (only put one scoop in and not enough to cover the whole iron as it will expand)
  5. When finished, take the waffle out of the iron, serve with icing sugar, fruit, ice cream, golden syrup or anything else and eat and enjoy!

Vegan rocky road

Rocky Road


225g/8oz vegan digestive biscuits
115g/4oz vegan margarine
1 tbsp golden syrup
1 1/2 tbsp cocoa powder
125g/4 1/2 oz melted vegan chocolate
Vegan marshmallows (Optional as they’re difficult to track down)


  1. In a plastic bag or a medium sized bowl, break up the digestive biscuits
  2. Melt the margarine, golden syrup and cocoa powder in a saucepan
  3. In a medium sized bowl add the biscuits (if they’re not already in one) and then the ingredients from the saucepan, mix well.
  4. (Optional) add the marshmallows and mix well
  5. Put the mix from the bowl into a baking tin and press down well
  6. Melt the chocolate in a pan, when it has melted, pour it over the other ingredients evenly
  7. Place the tin in the fridge for 15 minutes (or until cool)
  8. Slice into bars, then eat and enjoy!

Vegan Danish raspberry slice (Hindbærsnitter)

Nom nom Danish food nom

A really popular treat in Denmark, which you can find in every bakery. It’s very simple and yummy. It tastes like shortbread with raspberry jam and icing. This recipe was kindly supplied by my wonderful Danish friend who tells me that I should make the dough thinner next time (although she did very much approve when she tried a slice).

Makes approximately 14 slices


600g plain flour
400g vegan margarine
180g icing sugar
½ tsp vanilla essence
400g raspberry jam (I used Bonne Maman which is delicious)
150g icing sugar to glaze
sprinkles (hundreds and thousands)


  1. Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
  2. Put it in the refrigerator and wait 30 minutes to 1 hour.
  3. Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
  4. Prick with a fork the rolled out dough with a fork.
  5. Bake at 190 degrees (for about 5-10 minutes) until golden around the edges (only around the edges, don’t bake for too long). Let them cool.
  6. Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
  7. Make some fairly thick icing and spread it on top, then add the sprinkles/hundreds and thousands on top (I used sugar stars as I did not have sprinkles)
  8. Cut it into smaller slices (rectangle shape)
  9. Eat and enjoy!

Vegan spicy bean burgers

Vegan bean burger

Makes 6 small burgers


2 tins red kidney beans (approx. 800g if you use dried beans)
1 1/2 medium sized onions
1/2 tsp chilli powder
1/4 tsp cayenne pepper
1 tsp curry powder
1 tsp salt
1/2 tsp black pepper
2 tbsp plain flour (and extra flour for coating the burgers)
4 tbsp vegetable oil (and extra for frying)
1 garlic clove
1 vegetable stock cube


  1. Bring some water to the boil in a pan and dissolve the vegetable stock cube (and half a tsp chilli powder if you want them particularly spicy) in the boiling water
  2. Add the kidney beans to the boiling water, boil for the recommended amount of time according to the tin (or packet if they’re dried), then for an extra 5 – 10 minutes so that they start to go a little mushy (then they’ll be easier to mash and shape)
  3. Whilst the beans are boiling, dice the onions and peel the clove of garlic (do not chop it up). Put some oil in a frying pan and when it is hot, add the onion and the clove of garlic, then fry until the onions are sauteed (slightly translucent, not at all brown/burnt) then pick out the clove of garlic and bin it and set aside the onions.
  4. Drain the beans when they are done and put them into a medium sized bowl
  5. Using a potato masher, mash the beans
  6. In another large sized bowl, put in the flour, chili, cayenne pepper, curry powder, black pepper, salt and oil and mix together to form a paste
  7. Add the mashed beans and onions into the large bowl (that has the paste in) and mix it thoroughly.
  8. Put flour on a surface and on your hands, then shape the mixture into 6 small balls, flatten the balls into burger shapes and coat in flour on the outside
  9. Leave the burgers to cool on the surface for 10 – 15 minutes
  10. In a large frying pan add some oil (and wait for it to get hot), then add three of the burgers and fry for about 3 minutes on each side (fry them until they go brown and crispy, but make sure they don’t burn), repeat with the remaining three burgers
  11. Serve with bread, a salad and sauces of your choice for the perfect bean burger, eat and enjoy!

Vegan Victoria sponge cake (with raspberries)


I didn’t think that  making a vegan Victoria sponge cake would be possible as you may have read about here. I admit it, I was wrong, I have just made the best victoria sponge cake ever. It was so good, I may be slightly biased because I’ve only just finished eating it, but wow, it was good. You can replace the raspberries/raspberry jam with strawberries/strawberry jam if you prefer (but I think it’s better with raspberry). You will need two 20cm tins for this recipe.


For the cake

250g plain flour
3tsp baking powder
250g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the filling and icing

100g vegan margarine
250g/10oz icing sugar
6 heaped tbsp raspberry Jam
Handful of fresh raspberries to decorate


For the cake

  1. Preheat the oven to 180c
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour and baking powder into a large bowl
  4. Add the sugar and mix well
  5. Grease two 7inch/20cm tins with plenty of vegan margarine (do not make the whole cake in one tin, it won’t work)
  6. Pour the jug of milk/cider vinegar and the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Divide the mixture equally between two tins and bake for 25 – 30 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
  8. Let the cakes cool in the tins for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30 minutes before icing

For the filling/icing

  1. Combine the vegan margarine and icing sugar
  2. Spread 3/4 of the butter icing on one of the sponge cakes
  3. Spread the raspberry jam evenly on top of the butter icing
  4. Then add the other sponge cake on top of the raspberry jam/butter icing covered first cake
  5. On top of the second layer of cake spread the remaining 1/4 of the butter icing on top
  6. Add fresh raspberries on top to decorate

Vegan bake sale – Hillside Animal Sanctuary

The bake sale was completely vegan,  organised by Alex from In Vegetables We Trust, and was raising money for Hillside Animal Sanctuary. It was a brilliant success and we’ll hopefully be doing another one soon.

Yesterday was the first time that people other than my housemates tried my baking, I’m happy to report that it was a success and all of the goodies I had bought along had completely sold out by the end!

Here’s some pictures of what you missed (sorry):

bake sale

bake sale

We made our chocolate brownies (recipe here), chocolate chip cookies (recipe here) and lemon biscuits (recipe here).

Somebody came up to me afterwards to say how good the lemon biscuits were (woo).

Hopefully we’ll be doing some more in the future, so get down to Norwich if you want to try some of our yummy baked goods!

The ‘fussy eater’ food blog

When I was a child I was a ‘fussy eater’. I wouldn’t eat anything that had sauce on it, my baked beans couldn’t touch the rest of my food and I mostly ate frozen meals. My mother wasn’t a cook, so my sister and I lived on potato smiley faces, dinosaur shaped chicken nuggets, fish fingers and tasteless frozen vegetables. When I was younger, my mother would tell me “no, Laura don’t eat that, you won’t like it” and this fed into my unhealthy eating habits. The lack of vegetables and the high quantity of red meat that was on offer meant that I had been completely put off food at a young age. I became a vegetarian after volunteering on a farm, I didn’t want to eat meat any more. You would assume that I would transition to a more plant-based diet, but that was not the case, instead my mother replaced processed meat with processed vegetarian sausages, burgers and sausage rolls. Whilst this wasn’t worse, I still wasn’t getting the fruit and vegetables that I needed.

When I got older, the only things that I would eat were plain pasta and plain potatoes. I went to a friend’s house when I was 16 and she was having something exotic called tomato pesto, I asked her if it would be OK with her if I just ate plain pasta with olive oil (the olive oil being very adventurous for me as I usually ate pasta completely plain). At school, in food classes I wasn’t sure what was going on, I didn’t really understand how to do the basics, I couldn’t follow a recipe, and there was no chance that I could actually improvise when making a meal. In one of my classes we were allowed to make a recipe of our own choice, and I decided on making the exotic  pesto, I didn’t realise that simply pesto (just ordinary basil pesto) and pasta without any vegetables did not constitute a full meal. I thought that it was something new and exciting to make and didn’t even realise that this was a fairy ordinary and incomplete meal.

Yum peppers

I was a vegetarian when I went to India, I was 18 years old and I had never even tried a pepper before. I tried it in India, along with many other things such as hummus, and it was such as relief to eat more like a ‘normal’ person. But I was still known as the ‘fussy’ one.

Even today I am reluctant to try new food, I just have to be in the right frame of mind to try something new. People tease me a bit about being a ‘fussy eater’, but I’m nowhere near as bad as I used to be. There are so many amazing types of food that I never tried as a child, so many vegetables that I’m sure I would have loved had I been given the chance. I read an article about giving new food to children it said that they are unlikely to like it unless you repeatedly give it to them, perhaps about 15 times, I wish my mother would have done that for me with vegetables.

Lemon drizzle cake

Before I became a vegan I never really baked, I made my first cake when I was 19 and at university. It was a lemon drizzle cake and it was made in a microwave oven, my friend taught me how to do it, and I was pleasantly surprised by the results. I made a couple more cakes, but I tended to avoid baking. On the cooking side I was getting less fussy, I tried new and exciting things like bean burgers, I got over my hatred for tomato sauce and I even learnt how to make pancakes, something I had once thought was incredibly complicated and so got used to having them ready-made in packets from Tesco.

Vegan cooking

Just over three months ago I became a vegan. My family reacted with their traditional response of “oh Laura, you’re such a fussy eater, what can we possibly feed you?” I want to respond to this by  telling them that there are many different types of food that you can eat that are vegan, and it’s not just me who is fussy, it’s also you for not being willing to try vegan food.

Things I've made as a vegan

When I became a vegan I realised that I had a lot to learn about food. By now I could cook fairly good vegan meals like curries,  pasta, stews and all the basics really, so that was no longer a problem. The problem was baking, I realised that I would no longer be able to buy different types of snack food, I couldn’t really just grab a cookie from a supermarket or bakery as they simply didn’t make them vegan. So I learnt to bake, and I set up this blog as a way to document this for myself, to show myself how far I’ve come, what I’ve learnt, and to measure my progress. So these recipe on this blog are for everyone who is new to baking, is scared and confused by it, who wants to become a vegan, but also doesn’t want to miss out on the occasional treats. This blog is a beginner’s guide to vegan baking. I hope it helps.

Vegan lemon drizzle cake

Vegan Lemon drizzlecakeVegan lemon drizzle cake









Yes! It worked! I made a lemon drizzle cake. If you read this post then you’ll know that I’ve attempted to make a vegan lemon drizzle in the past and failed miserably. I ended up with a baking powder cake. Trust me, it was even worse than it sounds. This was my favourite cake before I became a vegan and I’m happy to announce that I have come up with a successful vegan lemon drizzle cake recipe, enjoy….

It’s fluffy, sweet, moist, moreish and brilliantly lemony.

You’ll need a toothpick for this recipe (but a knife might work OK if you don’t have one)


For the cake
250g plain flour
2tsp baking powder
200g sugar
75ml vegetable oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon
Zest of two lemons

For the icing
Juice of one lemon
75g caster sugar


  1. Preheat the oven to 180c
  2. Mix together the milk and vinegar together until it curdles in a bowl (you know it has curdled when the fat in the milk seems to have separated in small blobs so that when you pour the milk it is chunky, this is essential as this is what makes the cake rise and give it the fluffy texture)
  3. Grate the lemons, set one aside for the icing, and squeeze the juice of the lemon into a separate (large) bowl.
  4. Add the oil, sugar and lemon zest and curdled milk (with vinegar) to the large bowl and mix well.
  5. Sift in the flour and baking powder and mix well (but not too much!)
  6. Pour the mixture into a tin lined with baking paper (loaf tin preferably)
  7. Put in the oven and bake for 40 – 50 minutes, until golden and a toothpick comes out clean. Leave to cool on the side in the tin whilst you make the icing (CAUTION: DO NOT TAKE OUT OF THE TIN until step 11)
  8. In a small bowl mix together the caster sugar and lemon juice
  9. Use a toothpick to poke small holes into the cake, then drizzle the icing over the cake.
  10. Leave the cake to cool in the tin for about 25 minutes
  11. Carefully transfer the cake to a wire rack to continue to cool
  12. Eat and enjoy!

Related recipes:
Vegan lemon cake / biscuits