Hands up, who would put lemon drizzle cake up there as their all time favourite cake!? Yep, me too! I would say it’s a definite crowd pleaser, and you’ll have people scraping around for the last cake crumb when you make this.
I made this for my Mum’s birthday a couple of week’s ago, it went down a storm! Mother’s Day is on the horizon (in the UK) and if you’re looking for a cake to treat your frickin’ awesome Mum, then this’ll do the job nicely!
I’ve used maple syrup, but feel free to use normal caster sugar if you’re not worried about that, and you could totally sub the spelt flour for all self-raising. The poppy seeds give it an additional flavour and crunch, but leave them out if you want.
Vegan Lemon and Blueberry Drizzle Cake
175g spelt flour
100g self-raising flour
1 tspn baking powder
Zest of two lemons
1 tbsp poppy seeds (optional)
100ml vegetable oil
80ml maple syrup
Juice of two lemons
For the drizzle and icing:
1 tbsp maple syrup
Juice of 2 lemons
80g icing sugar
- Grease and line a medium sized loaf tin. Pre-heat the oven to 180C.
- In a large mixing bowl, add the flours, baking powder, lemon zest, baking powder, poppy seeds (if using) and stir together.
- Add the vegetable oil, water and maple syrup into the dry ingredients, and mix throughly, add the lemon juice and blueberries and stir through.
- Pour the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer comes out clean.
- Mix together the juice of one lemon and a tablespoon of maple syrup. Using a skewer or a fork, pierce some holes in the cake and pour it over the top of the cake. Leave to cool in the tin.
- In a bowl, sieve the icing sugar and mix together with the lemon juice until smooth, drizzle over the cake once it has cooled.
- Keep stored in an air tight tin.
I love pancakes, and I LOVE LOVE LOVE pancake day. These vegan pancakes are so easy to make and you definitely don’t need any eggs to make them! Just make sure you’ve got your favourite plantbased milk and flour in the cupboard and you’re all set to get flipping!
When I was growing up we pretty much saved our pancake eating to once a year. If you follow me on Instagram you’ll see that pancakes are more of a weekly thing in my house now, I tend to mix the toppings up a bit depending what I’ve got in the house. But sometimes you can’t beat a traditional crepe style, doused in lemon and sugar. If you’re looking for more of an american style thick pancake recipe then this, this or this might be up your street. I’ve got your pancake needs covered this year don’t you worry!
Pancakes with lemon and sugar
200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 tbsp caster sugar
- In a large mixing bowl, add the flour and milk and whisk using a balloon whisk until you’ve got a smooth batter.
- Add the salt and vanilla extract and stir through. Leave to sit for thirty minutes but only if you’ve got time.
- Meanwhile, heat your frying pan on a medium heat and melt a little (not all) of the margarine.
- When the pan is hot, ladle the batter into the pan and cook for a few minutes, flip the pancake to cook the other side. Add a little extra margarine before each pancake.
- Serve with plenty of lemon juice and caster sugar.
Or you could even melt some dark chocolate, and serve with coconut yoghurt. Or cook some apples and sprinkle with cinnamon. The list is pretty much endless when it comes to pancakes!
Pretty much everyday I get hungry around 11am, depending on what I’ve had for breakfast. I always need some kind of mid-morning snack that’s going to keep me going until lunchtime and this banana and chocolate bread has currently won me over in the snackosphere.
I’ve not been shy on the chocolate chunks, if something is going to have chocolate in the title then I’m going to want to get a massive hit of chocolateyness, and this doesn’t disappoint. I even took a little jar of nut butter into work and smothered it on a slice – I was winning in life at that point. Later in the day I definitely wasn’t. It turned out I’d not put the lid back on that blommin’ jar properly and got home to discover I was half a jar down and one tote bag was totally ruined. I would definitely put this catastrophe into a middle class problem type meme.
Banana and Chocolate Bread
3 ripe bananas
1tbsp maple syrup
1 flax egg (1 tbsp flax seed, 3 tbsp water mixed together)
2 tbsp vegetable oil
1 tspn vanilla extract
100ml plant based milk
200g spelt flour
50g self-raising flour
1 tspn baking powder
1/2 tspn bicarbonate of soda
125g dark chocolate
- Pre-heat the oven to 180C, grease and line an 2lb loaf tin (mediumish size).
- In a glass, mix together the flax seed and water and set aside for a few minutes.
- Meanwhile, in a large mixing bowl, mash up the bananas. Add all the wet ingredients – maple syrup, vegetable oil, vanilla extract, plant milk and the flax seed egg. Stir together.
- Add the flours, baking powder, bicarbonate of soda and stir until all mixed together.
- Chop the chocolate – I like mine quite chunky so don’t over chop, stir into the mixture.
- Pour the mixture into the loaf tin, and pop in the oven for 45 – 50 minutes until a skewer comes out clean when you insert it.
- Remove from the tin and leave to cool on a wire rack. I like to cut a slice and eat it whilst it is still warm, after all that’s when the chocolate is at its best!
If there is one thing we’ve learnt from this….screw those lids on people!
I’ve been following with interest the backlash on the ‘clean eating’ and wellness industry. I for one am guilty of using the term ‘clean’ in past blog posts and labelling ‘healthier’ cake recipes as ‘guilt-free’. We absolutely shouldn’t be feeling guilty if we’re eating a doughnut or some cake. I mean, who am I to tell you what you should feel guilty about. (I mean, hello, the Co-op have vegan doughnuts that scream my name, I can easily demolish a pack of Oreos, and I’ll happily grab a sandwich from M&S – woohoo, they’ve got a new vegan range). For me, I know that my tummy doesn’t take kindly to me feeding it too much of this type of food and when I gave up sugar completely I felt amazing. For me, it’s not about losing weight, it’s about enjoying my life and I can’t if I feel bloated and crappy. But, I also can’t quite turn down a glass or three of wine, or some oreos because that’s another way I enjoy life, and I’ll not be feeling guilty about it.
I know if I don’t feed myself foods that are packed full of ingredients I can’t pronounce then I won’t be writhing around in pain. But, I also know that I can’t quite say no to that doughnut and that is absolutely okay. After all, the best people to tell us what to eat are ourselves, we know our bodies the best.
So, here’s to these bliss balls that are naturally sweet and won’t make my belly feel bad, but let’s stop feeling guilty over food choices and listen to our own bodies.
Pistachio and Cacao Bliss Balls
200g medjool dates (or soaked dried dates)
1 tbsp coconut oil
1 tbsp cacao powder
- Remove the pistachios from their shells and place in a food processor.
- Blitz the pistachios until they’re finely chopped.
- Add the dates and blend with the nuts.
- Melt the coconut oil in a saucepan and add to the food processor along with the cacao powder.
- Blend for ten seconds and then take small spoonfuls of the mixture rolling them into balls in your hand.
- The mixture should make about ten balls.
- Keep in the refrigerator.
Tis the season of indulgence and all that. I’m trying not to give in too much to my sugar cravings but I’ve succumbed to temptation and it is mainly in chocolate form. These brownies are so good. I like my brownies to be the perfect amount of gooey with a crisp/crunchy top, and these deliver my requirements. If you prefer more of a cakey texture keep these in for twenty minutes, if not, fifteen minutes and you’ll have your brownie of dreams. If you’re looking to give edible gifts this Christmas, these will make an ideal gift, wrapped in brown paper and tied up with string or a ribbon.
100g rice flour
100g buckwheat flour
1 tspn xantham gum
1 tspn baking powder
180g dark chocolate
150ml sunflower oil
100g caster sugar
1 tbsp cashew/almond butter
275ml oat milk
- Pre-heat the oven to 180C and grease a line a 20cm baking tin with greaseproof paper.
- In a heatproof bowl over a saucepan of simmering water, melt half of the chocolate along with all of the cashew butter.
- In a mixing bowl, add the flours, xanthum gum, baking powder, cocoa and sugar.
- Add the oil, oat milk, melted chocolate and cashew butter and stir until all is thoroughly mixed together.
- Chop the remaining chocolate into pieces and add to the mixture along with the pecans, and stir through.
- Spread evenly into the lined baking tin and bake for 15-20 minutes.
- Cut into even squares whilst warm, and once they’ve cooled a little turn them out onto a wire rack (although these are best eaten straight from the oven in my humble opinion!).
Is it me or is Christmas getting earlier each year? Don’t get me wrong, I LOVE Christmas, but just not in November. I’m about to contradict myself majorly because this loaf cake is PERFECT for Christmas, and technically we’re not quite in December territory yet…my bad!
I’m not a massive fan of dense fruit cakes, although I’ve got a great Christmas cake recipe if that’s what you’re looking for, but I think this is perfect if you’re looking for a lighter alternative! This recipe is pretty low in sugar, just using dates, a little maple syrup and a tad of caster sugar for your orange drizzle. That’s right, it’s got an orange drizzle running through it to make it super (apologies for using this word) moist!
Cranberry and Orange Loaf
100g rice flour
100g buckwheat flour
50g spelt flour
150g fresh cranberries
Zest of two oranges
1 tsp xantham gum
1 tsp baking powder
125ml vegetable oil
300ml oat milk
2 tbsp maple syrup
50g caster sugar
Juice of two oranges
- Grease a 2lb loaf tin with margarine or oil
- Pre-heat the oven to 180C
- In a large mixing bowl, add the flours along with the xantham gum and baking powder
- Add the fresh cranberries and coat in the flour, along with the zest of the oranges
- Finely chop the dates and stir through. Gradually add the vegetable oil, oat milk and maple syrup and mix thoroughly until everything is mixed together
- Pour the mixture into the loaf tin and spread evenly
- Bake in the oven for 30 minutes, until a skewer comes out clean
- Pierce with a skewer all over
- In a bowl mix the caster sugar with the juice of the oranges, pour over the cake and leave to cool in the tin
- Once cooled, store in an air tight container
I’ve out done myself! These Apple Cinnamon Scones are too good not to share. I’m a big fan of a scone….and yes, I say scone as in s-cone not s-con, that may make me a bit posh, but it’s how it’s said..alright?!
I have mixed feelings about the recent clocks going back. I love the extra hour to catch up on some serious zzzzs….I mean, I’m not going to complain about that! I also love the cosy dark nights, curling up under a blanket on the sofa and Netflixing my way through autumn/winter (currently obsessing over Bloodline). But, I don’t like coming home from work in the dark, or battling the low light to take photos of recipes, such like the one below at 2pm!
I served these with some delicious strawberry jam and some coconut yoghurt – a perfect vegan alternative to cream. These also are so full of cinnamon apple flavours they taste pretty darn good on their own too!
Apple Cinnamon Scones
Makes about 9
50g dairy free margarine
100g self raising flour
150g spelt flour
25g caster sugar
1 tspn cinnamon
100g stewed apples (I used normal eating apples, so they held their shape once cooked)
150ml oat milk (alternative plant based milk)
- In a mixing bowl, rub the margarine into the flours using your fingertips, until breadcrumb-like
- Add the sugar and cinnamon and stir through
- Add the stewed apples, along with the milk
- Combine until a dough has formed (you may need to add a little more four of the mixture is quite wet, depending on your apples)
- On a floured surface, gently work the dough so you can cut out the scones using a cutter (the trick here is not to handle the dough too much and to keep it quite thick so you have nice sizeable scones)
- Cut out the scones, and place on a greased baking tray, brush with milk and sprinkle a little cinnamon on top
- Place in the oven for 15 minutes at 210C
- Leave to cool on a wire rack
I know this is totally not seasonal and I’m not sure if anyone other than me is looking to make a lemon meringue pie at the moment but what can I say, I got inspired by the Bake Off! I was watching it the other week, and knowing the awesomeness that is Aquafaba (chickpea water), I just had to work out a way of getting the chickpea water into a meringuey gooey pie of dreams. And I did! And it was super easy! It didn’t quite crisp up as you’d expect an egg-based meringue too, but it delivered a sweet marshmallowey texture and with the contrast of the sharp tangy lemon it did the job!
Lemon Meringue Pie
For the pastry:
200g plain flour
70g caster sugar
70ml oat milk (or any dairy free milk)
For the lemon filling:
Juice and zest of 3 lemons
500ml oat milk
1 tbsp vegeset (vegetable gelatin)
For the meringue:
1 tin of chickpea water
100g caster sugar
1 tspn xantham gum
1 tspn lemon juice
You’ll need to make the pastry and filling the day before to allow it to set.
- In a mixing bowl, sieve the flour and rub the margarine into fine breadcrumbs with you fingers. Stir through the caster sugar and then add the oat milk until a dough comes together. Leave to chill in the fridge for 30 minutes.
- Roll out the pastry on a floured surface with a rolling pin until 5mm thin, and carefully transfer to your flan tin, patching up any holes. I used an approx 20cm tin.
- Blind bake in a preheated oven at 180C for 15 minutes. Trim off an Leave to cool.
- In a saucepan, add the lemon juice, zest, oat milk, sugar and vegeset and bring to the boil slowly, stirring constantly. Your mixture should start to thicken, leave to cool slightly and then pour it onto the pastry and ensure it is evenly spread. Leave to set overnight.
- Drain the chickpea water and using a hand whisk mix together, it should start to froth up, gradually add the sugar and continue whisking. Once all the sugar is added it should be thickening up, add the xantham gum and lemon juice, and it should form stiff peaks.
- Spread over the lemon filling and bake in the oven for 10-15 minutes until golden brown at 180C.
I think this tastes better a day or two later, so don’t feel you need to eat it all in one go!
Now, I promise I’ll get into Autumn mode soon!
Apologies for my long time absence. Things have been hectic over here mainly because I’ve been moving house. But, now things are starting to bear a semblance of normality, and I’m getting my butt back into blogging. How’s things with you guys, what have I missed?
Looking back at my last post, we were well and truly in summer, but those days definitely feel over so I’m going to embrace these more autumnal days. The other weekend I went out and picked some blackberries and if you’re quick you can still get some too! My parents have an awesome apple tree and they’re so tart…so apple and blackberries scream pie or galette (posh sounding easier to make pie)!
Blackberry and Apple Galette [vegan]
170g spelt flour
75g xylitol or sugar
70ml cold water
1 tspn ground cinnamon
- In a mixing bowl, add the flour and margarine and rub together until it resembles fine breadcrumbs, add 25g xylitol or sugar.
- Add the cold water (the colder the better)and stir until it comes together to form a dough.
- Roll out the pastry on a floured surface, until about 5mm thin.
- Grease a baking tray, and transfer the rolled out pastry onto the tray.
- Peel and thinly cut the apple and lay onto the pastry along with the blackberries and coat with the remaining xylitol or sugar.
- Fold the pastry edges into the edge of the filling. Sprinkle with cinnamon.
- I served with dairy free ice cream.
You may have noticed some changes over these sides – if anyone does read these ramblings! Amy has taken a step back from the blog, she is no longer fully vegan (due to some health reasons) and felt the time was right to step away. You can read more about it here. So, now you’ve just got me and I hope we can get to know each other a bit better!
When I made these ice lollies we were in the midst of a sunny spell. These sunny spells don’t last long in good old Blighty and it’s definitely not the weather for these refreshing ice lollies.
I bought myself some the ice lolly moulds for the summertime and then they took about two months to arrive, just in time for Autumn, that’ll teach me for resorting to Amazon! Anyway, if the warmer weather does make a reappearance get your melons out and try these bad boys!
Watermelon and Lime Ice Lollies
1 lime juice
1 tbsp agave syrup
- Slice and de-skin the watermelon, then in a food processor blitz until smooth.
- Add the lime juice and agave syrup and blend together.
- In your ice lolly moulds pour the liquid and freeze overnight.
- Makes 6 ice lollies.