Vegan Hot Cross Buns; moist with grated apple, warm with gentle spices, and sweet with dried cranberries, these are worth every minute of work. Get baking, there’s less than a month till Easter!
It just wouldn’t be Easter without Hot Cross Buns. Maybe this is something very specific to the UK but here you know Christmas is over when the mince pies are replaced with Hot Cross Buns even though Easter is still 3 months away! That being said, this is not a complaint as I love the ever changing seasons, and what better way to celebrate than with food that reminds you that warmer weather is on the way.
This is my second Hot Cross Bun recipe on the blog. Without eggs, these are slightly lighter and more justifiably a breakfast food, and potentially slightly better for you! For me, this was all about making sure I still had a way to eat a tasty, delicious, and fresh Hot Cross Bun in time for Easter!
My Hot Cross Buns are heavier with fruit than normal. As well as the traditional mixed peel and sultanas, I’ve added grated apple and dried cranberries for a nice sweet and sour hit. The apples tend to melt away here, but they keep the buns deliciously moist and sweet.
These don’t need any topping apart from a light scraping of dairy free butter, and perhaps a smidge of honey or golden syrup if you eat these for elevenses. Personally, this is one of my breakfast treats, but that doesn’t mean I can’t eat them at 11, and again at 4, and again after dinner!
Vegan doughnuts, so naughty and so good. Yes they involve a bit of deep frying, but, trust me, they are sooo worth the effort!
Who knew vegan doughnuts could be so good? Honestly, I’ll never go back to making them with eggs (even if I could eat them!) as it’s just not necessary! This is such a good recipe that’s quick to make, and if you can be brave to deep fry them, you’ll never go back to buying any sort of doughnut.
I chose to fill my doughnuts with raspberry jam. It’s a classic for a reason, right? These are definitely my favourite was to finish off a doughnut… I don’t know what in life could be better than biting into a freshly made still warm doughnut, sticky and crunchy on the outside with an explosion of jam in the centre that just dribbles all over your fingers.
These are definitely quite high up on the naughty scale… I know you can bake doughnuts…. but personally I sort of think if you’re going to eat one, do it properly and make it fried. The baked ones, although good, just miss the addictive texture of soft, fluffy dough in the middle with a crisp skin on the outside. These definitely hit the spot! And with quite a lot of sugar in them already, the extra bit of oil from frying really isn’t going to kill you!
I might do another post showing some other ways to finish off these doughnuts soon. I’m making it sound like that’s for your benefit…when really it just justifies me eating these again!
Fabulously simple, it’s hard to believe these are vegan. These are still as light and moreish as their eggy counterparts, just a teeny bit better for you.
I love pancakes, and every year I like to focus on bringing a new pancake recipe to the blog. This year, however, you’re being treated to two new recipes – both vegan! Although I’ve always been keen to experiment with more vegan recipes, I will admit that I have another personal reason for now giving it a wholehearted go (but that is a story for another time). Safe to say for now that finding a way to make great vegan pancakes has been a big part of my happiness in the last few months. The approaching Pancake Day (next Tuesday 28th Feb!!) is just a great excuse to share them!
I will admit that I was very sceptical of vegan crepes working. I just couldn’t understand how they could hold together without an egg… let alone how they could be as light yet crispy as a ‘normal’ pancake. But these really are, and they honestly use the simplest of ingredients; flour, baking powder, non dairy milk and oil. That’s it. Unless you count the lemon and sugar toppings of course!
I’ve said it before that I think baking powder is the secret to amazing vegan baking, and here it is no exception. The purpose of the baking powder here isn’t really to ‘rise’ the pancake, but to give it a light texture from all the air bubbles – much like an egg does. The only thing then that you’re missing is the fat. Ever so important in baking, this is such a key step to cracking vegan recipes. So don’t be put off by the oil content. It may sound a lot, but trust me when I say it’s needed to help bind the pancakes together, and to give them flavour.
So here it is… my last pancake recipe for Pancake Day 2017. I personally don’t think these need anything other than a light sprinkle of sugar followed by a generous squeeze of lemon. But maybe that’s because I’m old school! Go mental with these and top them however you like – chocolate sauce and banana, ice cream and caramelised oranges… the combinations are delicious and endless!
Fluffy American Banoffee pancakes, good for breakfast or dessert! And just in time for Pancake Day!
So, you might be seeing a lot more vegan recipes on here from now on! That story is for another post though, so here you’re just going to hear me marvel about how you can still make delicious, soft and chewy American pancakes with no dairy and no eggs!
How, I hear you say?! Well, it seems that often the best results come from using no traditional egg replacers at all, but a simple bit of added baking powder. Perhaps the end result is slightly denser than an eggy-American pancake – but, with the added banana and caramel you are honestly not going to notice or care!
I often make these for breakfast (without the caramel, but I will admit I add a light drizzle of maple syrup at the end!) but with Pancake Day fast approaching (28th of February people, get that date in your diaries!!) I thought I would add a special sweet pancake to my blog’s collection.
I love caramel, and as I alluded to in my Sticky Toffee Pudding recipe, and have become slightly obsessed. It just goes with everything, and at least with some banana and cinnamon in here you can *almost* trick yourself into thinking these are healthy! They are delicious though, and perfect topped with ice-cream and lashings of the caramel sauce. These would make a fantastic Pancake Day dessert!
A surprise success, you wouldn’t know these chocolate cupcakes have no eggs or dairy in them! If you need a reliable vegan chocolate cupcake recipe, look no further.
I’ll be honest – I was very sceptical of these. How can you have a cake with no eggs? Eggs are an absolute staple in baking, they underpin the structure of everything (deep, I know!) and you’re often taught not to play around with egg quantities and temperatures in concern of a recipe failing. So how on earth can you have a cake without eggs?
Well, it turns out you can quite easily and without any funky, hard-to-track-down ingredients. I can’t really explain how the below ingredients make up for the lack of eggs, but they do and these cakes still come out delicious, light and fluffy. It’s magic!
If you, like me, are new to the world of vegan cakes, I will warn you about two things. 1 Vegan cake batter is wetter than a usual cake batter. Don’t be afraid and think you’ve done something wrong! 2 Because of this, you need to make sure the cupcakes are properly baked. Something I would rarely advise, but err on the side of caution and bake them for another minute if you’re not sure if they are ready. As delightful as they are when they are fully baked, when under-baked they can get a little bit pasty. Imagine the texture of a very under-baked cookie… you know how it can have a bit of a mushy texture, and it hangs around in your mouth a little too long? That’s what can happen to these. So – you have been warned. Now… BAKE!
A vegan dessert that has convinced even me it is possible to replace cheesecake. Although not cheese-y in the slightest, this is a soft, creamy and fruity dessert sure to fill that cheesecake gap in your life!
OK… Let’s be honest…It can’t really be a cheesecake without cheese. So I’ve named it ‘cheesecake’ as I just couldn’t think of a more apt name for this creamy, fruity, delightful dessert. The filling is soft and light, which surprisingly comes from cashew nuts, coconut milk and coconut oil. Sometimes I think coconut can be an over-used flavour in dairy-free baking, however I loved it paired with blueberries. It is certainly a favour combination I would like to try with other things – pancakes or french toast perhaps?!
One thing that really attracted me to this recipe was that it used what I would call proper ingredients – sometimes I find that dairy-free and vegan recipes can have all sorts of weird ingredients in them and you have no idea what they are or where to buy them from. The creaminess in this ‘cheesecake’ comes from cashew nuts and coconut milk; together, when blended, they produce the most delightful, soft and creamy textured thick paste (sounds delightful, I know, but bear with me), which when chilled has almost the same texture as cream cheese. And because cashew nuts have such a gentle flavour, it leaves room for the coconut and blueberries to stand out.
The other thing I have to admit is that I cheated slightly for the aesthetics of the dessert. This is very unlike me, but I have to admit I added a few drops of purple food colouring into the mix. Perhaps we have different varieties of blueberries here; whereas the blueberries from the original recipe turned the ‘cheesecake’ a brilliant hue of violet, mine turned it a distinct shade of grey… So I cheated and added a tiny bit of food colouring. Let’s be honest – it’s hardly the worst crime in the world and aesthetics of a dessert are important!
As someone who has not eaten a real cheesecake for a very long time, this ‘cheesecake’ was delicious. It really hit the spot for a sweet creamy dessert, and the buttery biscuit base reminded me of the childhood cheesecakes my mum used to make. The dessert was also surprisingly easy and didn’t require baking. Really, apart from melting butter, this was more of an assembly job! The base is frozen, and, once chilled, the blended mixture is poured on top, and then the ‘cheesecake’ is frozen. Thawed thoroughly before eating, it looses any frozen texture and tastes deliciously like a chilled dessert. It may not be a real cheesecake, but it certainly came close!