Tag: vegan dessert

Vegan pancakes with lemon and sugar

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
Makes 6

200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 lemons
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!


Veronica x

Apple & Blackberry Cobbler

I was a little eager with my blackberries this year. I spotted a few on the way to the car park at work and declared to my work buddies that we, “MUST go blackberry picking during our lunch break the next day!” (I work in the countryside). We walked to the field where we had picked them last year, and were bitterly disappointed with the lack of blackberries ripe for picking. We managed to gather a few and I declared a cobbler was in order. It is around now that you should start to find plenty to forage and use to make this delicious apple and blackberry cobbler.

vegan fruit cobbler

There is something much more satisfying about eating your pud when you have picked your own berries, got scratched by the brambles, stung by a couple of nettles and have washed any potential creepy crawlies away! I promise I’m not lying!

I’ve not made a cobbler before and didn’t really know the difference compared to a crumble. My version probably isn’t a traditional cobbler, from what I gather they usually are a bit more scone-like, but I think I prefer this to crumble!


vegan apple and blackberry cobbler

Apple & Blackberry Cobbler
400g blackberries
2 apples (I used granny smiths)
A splash of water
1 tbsp xylitol

For the topping
170g spelt flour
60g rice flour
60g oats
115g vegan margarine
60g xylitol
1 tbsp baking powder
1 tsp cinnamon
70ml oat milk (or any other non dairy milk)
A drizzle of maple syrup

1) In a saucepan stew the apples and blackberries with a splash of water and the xylitol – this will take about 10-15 minutes (until soft). I drained a lot of the liquid to use as juice once served.
2) Whilst the fruit is stewing, in a mixing bowl add the flours, oats, baking powder, cinnamon, xylitol and mix the margarine in (I used my fingers). Add the milk and stir in to create a scone like mixture.
3) In an oven proof dish spoon the stewed fruit and evenly distribute it. Add the cobbler topping and ensure all the fruit is covered. I drizzled a little maple syrup over the top of the cobbler but that is totally optional.
4) Bake in the oven for 25 minutes at 180C until golden brown. Serve with the extra juice from the stewed fruit and some vegan ice cream.

So, keep your eyes peeled and some tupperware handy because you never know where you might find an abundance of blackberries.


Veronica x

Elderflower Cheesecake (Vegan Sambocade)

I was already having a great day. The sun was shining, the sky was a deep shade of blue. It was one of those late spring days that gives us a hint of summer and everyone in London transforms into a radiant smiling being.

I went out to stroll around the park that backs onto my flat, to soak up the sunshine on my lunch break. Breathing in those late spring-time scents, the smell drifted over me like pure happiness. Elderflowers.

One thought went through my mind. In the midst of the incessant hustle and bustle of East London, I can’t believe I have this amazing Elder tree practically on my doorstep! Then a second. What shall I make first?


I knew I was by no means the first person to want to infuse the quintessential smell of English summer into their food. But, I wanted to capture that unmistakable fragrant flavour without using refined sugar and fats.

Cue the Medieval recipe, Sambocade, a cream cheese tart and 21st century healthy, vegan know-how.

I turned to my favourite vegan, raw foods recipe guru, Emily von Euw (This Rawsome Vegan Life) for healthy, vegan cheesecake inspiration and used her Lavender & Lemon Cheesecake as a basis for my Vegan Samocade.

First things first, the recipe calls for dried elderflowers. So get yourself outside, follow your nose and forage for elderflowers. The best time to pick them is in the heat of the day and remember that the pollen holds the flavour so gather flower heads with the most pollen on them and don’t wash them. I always avoid foraging from roadsides, so try a local park or common for elderflowers sans pollution.

dried elderflowers

Dried Elderflowers

  • Tie the stems of around 5 flower heads tightly together .
  • Hang the flower heads upside down within a paper bag in a warm dry place for a few days.


elderflower recipe

cheesecake made with elderflower

Elderflower Cheesecake (Vegan Sambocade)

If waiting for your Elderflowers to dry wasn’t enough, you also need to soak the cashews and almonds for this recipe. Soak them in water for least at 4 hours, I tend to soak them overnight, ready to use the next day. It is worth the effort though, this cheesecake is delicious!

The base:
150g hazelnuts
50g almonds, soaked
150g dates (if not using medjool, soak for around 30mins to soften)
Pinch of himalayan salt

The topping:
350g raw cashews, soaked
150ml coconut oil, melted
Juice of 1 lemon
2tbsp dried elderflower
2tbsp rose water
2tbsp pure maple syrup
Pinch of himalayan salt

  • Begin by making the base. In a large, dry frying pan gently toast the hazelnuts on a medium-high heat, for around 5-10mins until the skins begin to darken and peel away. Shake the pan from time to time to prevent burning.
  • Wrap the hazelnuts in a clean cloth and rub vigorously to remove most of the skins.
  • Rinse the soaked almonds in fresh water and combine in a blender with the hazelnuts, dates and salt. The mixture should start to come together in firm, sticky clumps.
  • Press the base mixture firmly down into a non-stick 20cm springform cake tin (preferably a PFOA, PTFE and BPA chemical free non-stick pan).
  • Set in the fridge whilst you prepare the topping.
  • Rinse the cashews and put in a high-speed blender along with the remaining ingredients and blend until smooth.
  • Spoon the mixture onto the base and spread out evenly.
  • Set in the fridge for a few hours or overnight.
  • Gently release the springform pan and ease the cheesecake away from the base.
  • Carefully place the cheesecake onto your prettiest vintage plate, garnish with more freshly picked elderflowers, invite your friends over and serve.

Amy x

FYI: The botanical name for the Elder tree is Sambucus Nigra.

Vegan Banoffee Pie (Ba-coco-noffee Pie)


I’m not often one for desserts but lately I’ve found myself delving into the world of vegan puddings. In the autumn I started off making a few crumbles with some seasonal fruits, and having tasted Veronica’s Chocolate Orange Cheesecake I suspected there was no end to the possible delights of vegan desserts.

When I got an invite round to a friends for dinner who was kindly cooking up a vegan feast for me and some friends, I knew the least I could do was bring round a delicious dessert. A chilled dessert seamed ideal as I could make it in advance and take it round ready to eat, so I decided on a Banoffee Pie. All the deliciousness of homemade pastry with gooey toffee goodness, cream, chocolate oh yeah and a banana, totally healthy : )

I did some research of different methods for veganising the traditional recipe and made my own recipe somewhere between Mary Berry’s classic and Oh, Ladycakes’ vegan version. Basically substituting butter for dairy-free marg, using coconut milk not cream and coconut milk instead of condensed milk, hence the ba-coco-noffee!






vegan pudding

Vegan Banoffee Pie

175 g plain flour
75 g dairy-free margarine
2-3 tbsp cold water

Toffee Filing
100g soft brown sugar
100g dairy-free margarine
1 tin of full fat coconut milk
1 tsp vanilla extract
2 tsp arrowroot
2 tsp salt

Cream Topping
1-2 ripe bananas
1 tin of full fat coconut milk
50 g icing sugar
1/2 tsp vanilla extract
50 g dark chocolate

Start off by putting the tins of coconut milk in the fridge, this separates the fat from the water, and seeming as its only the fat we want, make yourself a plan to make a thai green curry in the next few days to use up the left over coconut milk : )

  • Rub the flour and marg together in a large bowl using your finger tips until they resemble fine breadcrumbs.
  • Add the water 1 tbsp at a time and bring the mixture together with your hand to form a firm ball.
  • Roll out the pastry on a floured surface, then carefully transfer it into a greased flan tin. (Ideally an 8in one where the bottom comes away but I just made do with what I had)
  • Trim the edges and place in the fridge for 30 mins.

Meanwhile prepare the filling.

  • Gently heat the sugar and marg in a saucepan, until the marg has melted and the sugar dissolved.
  • Add in the coconut fat (leaving the coconut water in the tin) and the vanilla extract.
  • Stir continuously for 10 minutes over a medium heat.
  • Remove from the heat and whisk in the arrowroot, leave to cool.

Whilst the filling is cooling, blind bake the pastry.

  • Remove the pastry from the fridge, using a fork, prick some hole into the pastry to allow and air to escape then line with baking paper and fill with baking beans.
  • Bake in a pre-heated oven for 15 minutes at 180C, remove the baking paper and baking beans and cook for a further 5 mins until golden brown.
  • Remove from the oven and leave to cool.

Once to pastry has cooled, place sliced pieces of banana onto the pastry and pour over the toffee mixture, chill in the fridge for at least two hours, until set.

  • When the toffee mixture has set, begin preparing the cream topping.
  • Whisk together the coconut fat (again leaving the milk), icing sugar and vanilla extract.
  • If you find your mixture is too stiff to spread, gently warm it in a heatproof bowl over a saucepan of simmering water.
  • Spread the coconut cream over the toffee filling and set aside.
  • Heat the chocolate in a heatproof bowl over a saucepan of simmering water until melted, then drizzle over the pie to finish.

Happy pie eating!
Amy x