Sunday, 29 March 2020

Vegan Mini Egg Easter Cookies

Prepare to get messy with these soft gooey cookies filled with the best Easter treats!


Friday, 27 March 2020

Lemon and Raspberry Layer Cake

A lemon-y sponge filled with a zesty buttercream and raspberry jam, and not forgetting the curd!

Another layer cake recipe coming to you featuring an amazing combination of lemon and raspberry. I really enjoy adding some texture into my sponges, whether its fruit, nuts or chocolate, I think it makes it interesting plus when I added the raspberries to the lemon sponge I just wanted the extra flavour. You don't even have to add the buttercream, jam or curd to this cake, but each addition really makes this cake pop!

Check out my other lemon recipes for more inspiration!

Makes x3 8 inch cake layers 


Prep: 15 minutes
Cook: 30 minutes
Serves: 10


490g Self-raising flour
450g Caster Sugar
520ml Soya milk + 1 tbsp Apple Cider Vinegar
180g Vegan butter
3tsp Baking soda
2tsp Baking powder
Pinch of salt
300g Raspberries
Zest and juice of 2 lemon
3 tsp Lemon extract
400g Vegan butter
700-800g Icing sugar
1tsp lemon extract
4-6 tsp Raspberry jam
Raspberries for topping 


✿Preheat your oven to 180℃ and line your cake tins with baking paper.
✿Melt your butter and then leave to cool. Add the ACV to the soya milk, stir and leave to curdle to create a 'buttermilk'.
✿In a large mixing bowl, combine the flour , sugar, baking powder, soda, salt and lemon zest. 
✿Add the butter, milk and lemon juice and mix together. Fold in the raspberries gently and evenly.
✿Pour into cake tins and baking for about 30 minutes until golden on top and a knife inserted comes out clean. 
✿Once baked, leave to cool in the tins and then turn out to cool completely. 
✿Make the lemon curd using this recipe.
✿Make the buttercream. Using an electric mixer, whisk the butter and until smooth and creamy about 5 minutes. ✿Gradually add the icing sugar about 100g at a time making sure to scrape the sides and bottom of the bowl. Continue to add the sugar as much as needed for personal taste and then add the lemon extract and mix till fluffy.
✿To assemble the cakes, pipe or spread some buttercream on one layer around the edges, spread some lemon curd on top and then add 2-3 tsp of jam in the centre. Add another layer and repeat the process. 
✿Top with the remaining layer and pipe more buttercream and then add raspberries. Can be stored at room temp or kept in the fridge. Enjoy!



Wednesday, 25 March 2020

Double Chocolate Cookies

Gooey melt-in-your-mouth chocolate cookies, perfect for dunking!


Monday, 23 March 2020

Carrot Cake

Make my super easy layered carrot cake at home - perfect for Easter and Spring time!


Saturday, 21 March 2020

Manchester Tart

Custard filled pastry dessert with hidden berries and coconut!


Thursday, 19 March 2020

6 Ingredient Coconut Chocolate Macaroons

Light and fluffy coconutty biscuits dipped in chocolate!

 What are macaroons? Are they a biscuit? A cookie or are they like jaffa cakes where there is endless controversy? All I do know is that they are so yummy and one just won't suffice, you need to eat the whole box. It's optional to add the melted chocolate and they taste amazing without but why miss out on extra chocolate, dip them in! These macaroons barely take any time at all, you'll have a delicious batch of them in 30 minutes :)

Check out my other bakes for more inspiration!
Banoffee Pie
Coffee and Walnut Cupcakes
Blueberry Almond Flapjacks


Prep: 5 minutes
Cook: 15 minutes
Serves: 12


280g Desiccated coconut
50ml Coconut oil melted
60ml Maple syrup
70ml Aquafaba (from a can of chickpeas)
25g Cornflour
100g Vegan dark chocolate melted optional 

✿Preheat your oven to 190℃ and line a baking tray with baking paper.
✿Add the coconut to a food processor and pulse till it starts to stick together - about 1 minute.
✿Add the coconut oil, maple syrup and aquafaba and blend till combined. Then add the cornflour an keep blending till a sort of dough has formed and it sticks together.
✿Using an ice-cream scoop or your hands, form little balls of the mixture and place on the baking tray evenly spread out making sure to be gentle.
✿Bake for about 15 minutes until golden brown checking half way. Remove from the oven and leave to cool. 
✿Once they have cooled completely, melt your chocolate in the microwave and then dip the bottoms of the macaroons in the chocolate. Drizzle the leftover chocolate on the top. 
✿Keep in a covered container at room temp. Enjoy!



Tuesday, 17 March 2020

Pistachio, Courgette, Lime Loaf Cake

Get your greens in with my zesty loaf cake - perfect twist on an afternoon tea!


Wednesday, 11 March 2020

Lemon Drizzle

A super easy and moist Lemon Drizzle cake - a classic British favourite!


Sunday, 8 March 2020

Blueberry Pancakes

Only 6-ingredients to make these fluffy blueberry pancakes - perfect for breakfast when you've got more time!

I love pancakes especially fruity ones, I think they need some extra sweetness and blueberries are perfect for that. I was really impressed with myself at how easy this recipe came together and pancakes shouldn't be difficult; especially with only 6 ingredients that are accessible if you haven't already got them in your cupboards, they're easy to find in any supermarket. The best thing about these is that you can swap out the blueberries for other berries as they will also work perfectly, I'm sure strawberries or raspberries would taste magnificent! And for me it wouldn't be a pancake stack without a big drizzle of maple syrup! How do you like your pancakes? 

And whilst you're here for pancake day or need pancakes for breakfast....

Check out my other recipes for more inspiration!
Cinnamon Apple Pancakes


Prep: 10 minutes
Cook: 5 minutes
Serves: 8-10 pancakes


140g Self-raising flour
50g Porridge oats or more flour
340ml Soya milk
30g Chia seeds + 60ml water (chia egg)
2tsp Maple syrup + more for serving
100g Blueberries + more on top


Add all ingredients (except for the blueberries) into a blender and blend till you have a smooth batter. 
Leave for 5-10 minutes to allow the chia seeds to thicken. 
Then stir in the blueberries into the batter. 
✿On the hob, heat a large non-stick frying pan and add about 2 heaped tbsp of pancake batter to form one pancake keeping it in a circle. I could fit about 2-3 pancakes at a time in my pan but if yours is big you could add more or do one at a time if you only have a small frying pan. 
✿Fry the pancakes for about 2 minutes before flipping to cook the other side. You'll know when to flip as the top will start to form small bubbles and you will be able to slide around the pan.
✿Once cooked set aside to continue to cook the rest of the pancakes until the mixture is gone. I managed 10 medium sized pancakes but you can make them larger or smaller. 
✿Stack your pancakes, add more blueberries and drizzle with maple syrup to finish. Enjoy!



Tuesday, 3 March 2020

German Chocolate Cake

Chocolate sponge with a caramel-ly, coconutty, pecan-y filling! 

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig