Marble carob cake

recipes-dessert6Submitted by Laure.

* 3/4 cup sugar, * 1/4 cup vegan margarine, * 2 tbsp ground flax seeds, * 3 tbsp water, * 1 tsp vanilla extract, * 1 1/2 cups flour, * 1 1/4 tsp baking powder, * 1/4 tsp salt, * 3/4 cup plant-based milk, * 1 1/2 tsp carob powder.


  • Preheat oven to 350°F/175°C. Lightly oil a 9-inch round cake pan and set aside
  • In a large bowl, cream together the sugar, margarine, vanilla, ground flax seed and water. Add the flour, baking powder, salt and plant-based milk and stir together gently until mixed.
  • Pour 3/4 of the batter on the pan and add the carob powder to the 1/4 left in the bowl. Stir until mixed and add gently on top of the “white” batter. As soon as you have transfered the second part of the mixture in the pan, insert a knife draw a few circles so that the carob batter gets gently mixed with the white batter. Don’t mix too much or it will just turn into a light carob cake.
  • Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool for 10 minutes or so before removing from the pan. Enjoy!

This recipe is an adaptation of the yella cake from the book “Vegan a Go-go” by Sarah Kramer.
You can buy carob powder in any health food store, it’s like chocolate but does not contain any caffeine. If you prefer chocolate or you can’t find carob powder, any vegan cocoa powder will do.

Chocolate Cake with a Nutty Cream filling.

This is a recipe from the authors P & S Cooney of “Vegan Meals from Around the World”, and if anyone is looking for more recipes of a similar nature, they will be able to find them in the book when it is published.
oatmeal cookies

For the cake:
* 200g/ 7oz plain flour, * 2 tsp baking powder, * 4-5 tbsp cocoa powder, * 125g/ 4 oz. sugar, * 200ml/ 7fl oz. oat or soya milk, * 125ml/ 4fl oz. vegetable oil.

For the nut cream:
* 7 tbsp peanut butter, * 2 tbsp cocoa powder, * 50g/ 2oz. sugar, * 50g/ 2oz. dairy-free margarine, * 2 tbsp soya milk.


  • Preheat the oven to 180C/ Gas mark 4. Add all of the dry ingredients together in a bowl then add the wet ingredients. Mix the ingredients together then blend together until a smooth cake mixture forms. The mixture should be quite runny in consistency.
  • Cook in the oven for approximately 25-30 minutes, or until a knife placed in the centre comes out clean and free from cake mixture.
  • To make the cream centre, mix all of the ingredients together then chill until required.

To serve:

Allow the cake to cool completely, then gently cut it in half and spread with the nut cream mixture.

Thanks to P & S Cooney for submitting their recipe!



Carrot cake.

Submitted by Laure.

* 1 ½ cup of flour, * 2 tbsp ground flaxseeds + 3 tbsp water, * 1/4 cup of sugar + 2/3 cup agave syrup, * 1/4 cup oil, * 2 tbsp baking powder, * 1 tsp cinnamon, * 1 cup soya milk, * 1/4 tsp salt, * 2 tsp vanilla extract, * 1 cup shredded carrots.

* 1 cup icing sugar, * 5 tbsp soya milk.


  • Preheat the oven at 175C. Mix all the dry ingredients. Add milk, agave syrup and vanilla extract. Mix the ground flaxseed with water and leave it to rest for 5min. Incorporate with the rest of the batter. Stir well and add the oil and finally the carrots.
  • Transfer to a lightly oiled 9inch round pan and place it in the oven for 30 to 35 min or until the toothpick inserted in the middle comes out clean.
  • While the cake is baking, prepare the basic glaze. Mix together the ice sugar and milk, making sure there are no lumps. Store it in the fridge until the cake is done and has completely cooled down. Serve the cake with a couple of tbsp of glaze.

Red fruit tart.

Submitted by Laure.

* 300 gr plain flour, * 150 gr vegan margarine, * 50 gr muscovado sugar (or 3 tbsp of agave syrup if you want the crust sugar free), * iced water (enough to bind everything), * 350 ml vegan custard, * mixed red fruit.


  • To prepare the shortbread crust, mix the margarine (take it out of the fridge 15 mins before needed), flour and sugar. Knead the mix adding a bit of iced water until you have a soft ball of dough. Wrap it into a cotton tea towel and place it in the fridge for at least 30 mins.
  • Pre-heat the oven at 200C. In the mean time oil a 9inch round pan or line the pan with baking paper (I prefer the first option). Prepare the custard, I personally used one that did not have sugar (a couple of my friends don’t eat sugar, I think I got Provamel, but I’m not sure), and the fruit (it could even be mixed fruit like kiwi, clementines, strawberries and grapes, I only had red fruits at home that day).
  • Take the dough from the fridge and line the baking pan making sure you are covering the edges by 1 or 2 cm. With a fork press the edges of the dough and riddle (make little holes…) the bottom of the tart with a tooth-pick or with the same fork. Place in the oven for 30 mins or until a took-pick comes out clean. When cooked, let it cool completely before pouring the custard and placing the fruit on it. Cover with a plastic wrap and place into the fridge for 15 mins before serving it.

Oatmeal raisin cookies

Submitted by Laure.

* 3/4 cup vegan margarine,* 1 cup brown sugar, * 1 tsp vanilla, * 1/2 cup soy milk, * 1 cup flour, * 1/2 tsp baking soda, * 1/2 tsp salt, * 1 tsp cinnamon, * 1/2 tsp nutmeg, * 1 cup chopped walnuts, * 1 cup raisins, * 3 cups rolled or quick cooking oatmeal.


  • Preheat oven to 350°F/175°C.
  • Beat together the brown sugar, vegan margarine and vanilla until smooth and fluffy. Add the soy milk and mix until combined.
  • Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick.
  • Make 3 inch balls from the mixture and then drop them onto the cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. Cookies will still be slightly soft and chewy when warm but will become firmer when they have cooled down.

Vanilla cupcakes

Submitted by Aga.


* 1 cup soy milk, * 1 tsp apple cider vinegar, * 1 1/4 cups all-purpose flour, * 1 tbsp tapioca starch/corn starch,
* 3/4 tsp baking powder, * 1/2 tsp baking soda, * 1/2 salt, * 1/3 rapeseed oil, * 3/4 cup sugar, * 1 tsp vanilla extract, * 1 tsp almond extract.


  • Preheat oven to 175 C degrees. Line muffin pan with cupcake liners.
  • Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  • If using margarine: Sift the flour, tapioca starch, baking powder, baking soda, and salt into a large bowl and mix.
  • In a separate large bowl, beat together the soy milk mixture, oil, sugar, vanilla, and other extracts. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Once still in the oven, set a single chocolate cup on top of every cupcake and leave in the oven for another minute. Transfer to a cooling rack.


Submitted by Gloria.


* 250g plain flour, * 250g sugar, * 75g cocoa powder, * 250ml water (or soya/rice milk), * 250ml vegetable oil,
* 1 tsp vanilla extract (optional), * 1 tsp baking powder, * 100g nuts of your choice.


  • Preheat oven to 180C /Gaz mark 4. Put in a big salad bowl the flour, sugar, cocoa powder and baking powder. Mix all the ingredients.
  • Pour in the water or soya/rice milk, vegetable oil and vanilla extract. Mix all the ingredients. Add the chopped nuts and mix well.
  • Oil a baking tray and pour the mixture into the tray. Spread evenly. The surface should be smooth.
    Bake for 25 to 30 minutes at 180C/Gaz 4. To see if the inside is cooked, pierce the cake with a knife. The knife should remain clean.
  • Let cool for at least 10 to 15minutes before cutting into squares. Sprinkle some icing sugar as a decoration.
  • To make the cashew nut cream: Put the cashew nuts with a bit of water and the vanilla extract into a blender. Blend and add little water at a time until you get a creamy consistency.

Vegan Chocolate Ice-cream

Submitted by Owen.

The sun is out (hopefully) and you are looking for an easy to make recipe to cool you down. Probably one of the easiest dishes to make is a Banana Ice-Cream. It has one ingredient; Frozen Banana which is then blended and eaten. If you have not tried it then it is a treat for the future.
Different ingredients are added to give extra flavour. Here is one for Vegan Chocolate Ice-Cream.


(1 serving, multiply by amount of servings):
* 1 banana (ripe), * 20 almonds, * 1 tbsp Agave (or any other sweetener you like, optional), * 1 tbsp cocoa powder.


  • Peel banana and freeze (3 hours should do it).
  • Soak Almonds overnight.
  • Put all the ingredients together in a blender/processor and blend. (If you like your Ice-Cream smooth then add some soya milk or water and blend again.)
  • Voila, the world’s tastiest chocolate ice-cream ready to eat. (Or alternatively you can freeze it for later use or depending if you like your Ice-Cream hard or soft.).
  • Instead of chocolate, you can use fruits or any other flavour you like.

Mona’s Easy Apple Crumble

Submitted by Sebastien.


(Serves 3 or 4):
* 3 good-sized cooking apples, * 2 tbsp fine oat meal, * 2 tbsp ground almonds, * 2 tbsp sugar, * Optional: pine nuts, cloves.


  • Peel and cut the apples into chunks. In a saucepan, stew them in a little water over medium heat for about 10 min.
  • Turn the stewed apples into a medium-sized dish and let cool for 30 min.
  • Pre-heat the oven to 180°C.
  • Mix the oat meal, ground almonds and sugar together and sprinkle over the stewed apples. Bake in the oven for about 20 minutes until the crust is brown.
  • Optional: Sprinkle pine nuts on top. Put cloves among the apple chunks before stewing.

Raspberry Cheesecake

Submitted by Glauce.


* 1 ½ cup vegan Graham cracker crumbs, * 1/3 cup confectioner’s sugar (can use granulated or brown), * 1/4 cup margarine.

* 200g extra-firm silken tofu, * 1 package vegan cream cheese, * 250g fresh raspberries, * 3/4 cup granulated sugar (or brown sugar), * 1 tbsp vanilla extract, * 1/4 tbsp salt.

  • Preheat your oven to 175°C.
  • For the crust, stir together the Graham cracker crumbs and the sugar in a medium bowl. Melt the margarine and incorporate it into the dry ingredients, forming a crumbly texture.
  • Use your hands to press this mixture into the bottom of a seven-inch round springform pan. Make it further up in the sides to form a lip at the edge of the crust. Set aside.
  • For the filling, drain the tofu of any excess water and blend it in a food processor or blender until smooth. Add in the vegan cream cheese and blend it again. Add the sugar, vanilla and salt and blend it again for 30 seconds.
  • Add the fresh raspberries and blend it for two or three more minutes (or until it achieves a very smooth and homogeneous consistency).
  • Add the mixture over the crust and spread it and bake for 35min to 40min.
  • Refrigerate the cake for at least eight hours before serving. Add three tablespoons of raspberry jelly over it. You can serve it with soya cream too.

Shortbread Biscuits Deliciously Vegan Rustic.

This recipe was submitted by Mlle Pigut. Her website is

Ingredients for a dozen biscuits:

* 100 g of wheat flour, * 50 g small oat flakes, * 30 g cornstarch, * 25 g whole cane sugar, * 1/2 baking soda,
* 70 g olive oil (7 tbsp), * 45 g lemon juice (3 tbsp).

  • In a bowl, combine all dry ingredients. Finish by adding oil and lemon juice and mix well.
  • Form balls the size of a walnut. Slightly crush the balls in the palm of your hand to form cookies and place on a baking tray dusted with flour.
  • Bake at 200C for ten minutes. Cool.

Enjoyed at any time of the day with a comforting beverage. These biscuits do not contain much sugar, so add more to your taste.

This is a basic recipe to which you can add any flavour you like:

  • 50 g small pieces of dried fruit (raisins, goji berries, apples, citrus …) or chocolate.
  • 4 tsp cinnamon, vanilla or other sweet spices.
  • 1 tsp ginger, pepper, cocoa, coffee or carob powder.
  • 6 tbps of sesame / poppy or different nuts and seeds (walnuts, hazelnuts, pecans, chestnuts, ect).

Pear and Almond tart.

Submitted by Laure.

* 170 gr plain flour, * 130 gr brown sugar, * 70 gr. ground almonds, * handful of flaked almonds to decorate, * 1/2 cup sunflower oil, * 1 + 1/2 big pear cut in wedges. * 1 + 1/2 big pear cut in wedges, * 1/2 cup sunflower oil,
* 140 ml of soy milk or almond milk, * 1 tbsp potato flour, * pinch of salt, * 1 + 1/2 tsp baking powder.


  • Pre-heat the oven at 180°.
  • In a bowl mix the oil, sugar and ground almonds. Add little by little milk and flour making sure it doesn’t get lumpy. Add the salt, the potato flour and finally the plant milk. Mix well together and set aside for a little.
  • In the meantime slightly oil and flour a 9inch baking pan, set aside. Cut the pear into wedges and leave them on a tray until you have poured the batter into the baking pan.
  • Place the pear wedges all around to form the shape of a rose slightly pressing them into the batter, add the flaked almonds and put in the middle tray of the oven for 35-40 mins or until a took-pick comes out clean.

Adaptation from website.

Chocolate coconut oatcakes.

Submitted by Gloria.

I use a muffin tray to make small cakes but you can do the same thing with any type of baking accessories.

Ingredients for a dozen biscuits:

* ½ cup vegan margarine, * 1 ½ cup sugar, * ½ cup soya milk (or rice/oat/nut milk), * 2 tbsp cocoa powder, * ¼ tsp salt, * 2 cups rolled oats, * ½ tablet of dark chocolate, * ¾ cup shredded coconut.


  • Heat margarine in a large saucepan over low heat. When melted, add sugar, soy milk, cocoa powder and salt. Bring to a boil until sugar dissolves, 7 to 8min.
  • Remove saucepan from heat. Stir in shredded coconut and oats and mix well.
  • Oil a muffin tray or any other type of tray and drop the mixture. Make sure you press the mixture well with your fingers or a big spoon. The mixture will not rise so you can fill your muffin trays up to the top.
  • ake for around 15 minutes. Leave aside to cool down.
  • Add a bit of water in a small saucepan and put a little bowl above the saucepan. Add the pieces of chocolate on the bowl with a bit of soya milk. Stir gently until chocolate dissolves and becomes creamy. If not creamy enough, add more soya milk. When you get the consistency of a cream, take the cakes and cover the top with chocolate mixture. Leave aside to cool down and chocolate top will harden.

You can make different versions of cakes:

  • Omit cocoa powder and coconut and add dried or fresh pieces of fruit.
  • Instead of dark chocolate, use white vegan chocolate (you can buy it at most health food stores).
  • Omit chocolate, cocoa powder and coconut and instead make savoury cakes using chopped or shredded veggies like peppers and courgettes.
  • Add different nuts and seeds (walnuts, hazelnuts, pecans, sesame seeds, ect).
  • 1 cup of sugar works just as well for a lighter version.

Chocolate & orange shortbread biscuits.

Submitted by Gloria.


* 115g or ½ cup vegan margarine, * 50g or 4 tbsp brown sugar, * 175g or 1 ½ cup flour, * bar of dark chocolate, * 3 tbsp soy milk, * Finely grated orange rind.


  • Pre-heat the oven at 180° / Gas 5.
  • In a bowl stir the margarine and sugar together until you get a soft and creamy mixture. Add the orange rind.
  • Add the flour, mix well and form a soft ball. Roll the dough on a floured surface, about 1cm or 1/2 inch thick. Cut into shape you like. Sprinkle over some sugar if you are not going to cover top with chocolate.
  • Bake for 20min or until they are light golden colour. Leave to cool.

Adding chocolate topping:

Add a bit of water in a small saucepan and put a little bowl above the saucepan. Add the pieces of chocolate on the bowl with a bit of soya milk. Stir gently until chocolate dissolves and becomes a cream. If not creamy enough, add more soya milk. When you get the consistency of a cream, take the biscuits and cover the top with chocolate mixture. Leave aside to cool down and chocolate top will harden.

Instead of adding orange rind, add lemon rind or a tbsp of instant coffee.