Thursday, 27 February 2020

Ultimate Chocolate Cake

A light, moist chocolate sponge, with a yummy chocolate buttercream

Saturday, 22 February 2020

Cinnamon Pancakes with Caramelised Apples

Spice up your pancake mix with lots of cinnamon and topped with yummy apples!


Friday, 21 February 2020

Neapolitan Cupcakes

A summery cupcake inspired by the much-loved strawberry, chocolate, vanilla ice cream!


Wednesday, 19 February 2020

Chocolate Hazelnut Cupcakes

A delicious chocolate cupcake filled with ganache and a yummy buttercream!


Sunday, 16 February 2020

Sticky Toffee Pudding

A classic British pudding that you will not be able to resist. Ever.


Monday, 10 February 2020

Banana Pancakes

Whip these up in 20 minutes for a tasty breakfast, snack or dessert!


Raspberry Brownies

These bittersweet brownies are fudgey, gooey and oozing with raspberries for that perfect sweetness!

I love nothing more than making brownies and stuffing them with other flavours, fruits being an underrated inclusion. I've updated this recipe since I last made it two years ago, it needed some major improvements - photography, styling, the texture, quite abysmal if I'm honest, but lots of learning - so here we are with a new and improved raspberry brownie traybake! Raspberries unlike some berries are a little sharp and sour, which is actually perfect for a chocolate recipe like this one as it when the two come together they marry harmoniously; chocolate can be quite bitter in brownies but the raspberries take all that away and you're left with a fruity, juicy and fudgey concoction that I know you'll love. 

If you love brownies and raspberries....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 30 minutes
Serves: 16 brownies

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


220g Plain flour
50g Cocoa powder
350g Caster sugar
5g Baking powder
Pinch of salt
170g Butter
150g Dark Chocolate
150g Raspberries


✿Preheat your oven to 180℃ and line an 8x8 inch baking tray with baking paper. 
✿Melt together the dark chocolate and butter then leave to cool. 
✿In a separate bowl, sift the flour, cocoa powder, baking powder and salt. 
✿Add the sugar, chocolate/butter mix and Alpro yoghurt to a bowl and use an electric whisk to mix on medium-high speed for about 2 minutes till smooth. if you don't have an electric whisk, use a normal whisk and put tin some elbow grease ;)
Fold in the dry ingredients, then fold in the raspberries gently so that they don't break. 
Spoon the brownie batter into the lined baking tray. Pop a few more raspberries on top, then bake for 30 minutes. The centre of the brownies should still be slightly gooey when a knife is inserted, you don't want the knife to be completely clean as they will be overcooked and dry out. 
✿Leave to cool in the tin before cutting into squares and serving. Can pop in the fridge to firm up a bit before serving or leave at room temperature. 
✿Best stored in an airtight container for up to 3/4 days. Enjoy!



Thursday, 6 February 2020

Peach Melba Cupcakes

Refreshing cupcakes with a fruity substance - a peachy sponge and raspberry filling!


Monday, 3 February 2020

Chai Loaf Cake with Spiced Cream Cheese Glaze

The perfect afternoon treat with a little spice!

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