Cookies and Cream Baked Donuts

Leave a Comment
A variation of this recipe for zesty lemon donuts made into a chocolatey, oreo chunked, cream topped crumbly vegan treat.

Preparation time - 25 minutes
Cook time - 15 minutes

1 Cup Plain Flour
1/3  Cup Maple Syrup
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Soya Milk
1/4 Cup Non-Dairy Butter
Egg replacement powder 
2 Tbsp Cocoa Powder
2 Crushed Oreos 

Finishing Touches
Butter frosting - icing sugar and butter
Crushed oreo

1. Preheat your oven to 180 C.

 2. Mix two table spoons of the egg replacement powder (I use Orgran No Egg, sold at Holland and Barrett) with some warm water, I add  little by little 'til I get a consistency of whipped egg white.

2.  Add the maple syrup and milk to the bowl with the egg replacer, adding the flour, butter, baking powder, salt, cocoa powder and crushed small chunks of oreo (leaving some for decoration - or just break up more tasty oreos for the topping) Making sure all is combined but do not over-work the mixture.

3. I use this donut mould, and I coat the tray with a spray oil so that it is easier to remove the donuts once cooked, spoon some mixture into each - it will make about 12-15 using this.

5. Bake for 12-15 minutes.

6. Remove from the oven, let them sit in the mould until cooled a little.

7. Once completely cooled, spread frosting on top and simply sprinkle with oreo crumbs or chunks.


Lemon Loaf

Leave a Comment

Possibly one of the tastiest lemon cakes I've made and probably one of my favourite cakes in general. I can't remember where I originally found the recipe from but thank you for this fool proof number!

2 Cups of Self Raising Flour
1 Tsp Baking Powder
1 Tsp Bicarb of Soda
1/2 Tsp Salt
1/2 Cup Caster Sugar
Zest of a Lemon
1/2 Cup Vegetable Oil
1 1/2 Tbsp Water
1 Cup Plain Soya Yogurt
1 Tsp Vanilla Extract
1/4 cup Lemon Juice
50g Dairy Free Butter (melted)

Lemon Glaze
1 Cup Icing Sugar
1 1/2 Tbsp Lemon Juice (and you may have to add a little water)

Preaheat your oven to 160c and line a loaf tray with greaseproof paper.

Add the flour, baking powder, soda, vanilla extract, salt, lemon zest and sugar to a bowl.

Then add in the water, oil, yoghurt, lemon juice and melted butter and quickly combine all the ingredients into a smooth batter but be careful not to over mix.

Pour the batter into the tray and bake in the oven for 35-45 minutes or until a skewer comes out clean. Once removed from oven allow to cool for about 2 minutes before carefully removing from the tray and leaving to cool on a wire rack.

Mix the icing sugar and lemon juice to a creamy mixture (you may have to add some water if the mixture is too thick) spread over the cake and let it firm up before slicing into it.


My favourite victoria sponge recipe

Leave a Comment

Bake Off night means cake and lots of it! This recipe was found on the Tesco website and given to me by Matt's Aunt. When we visited her and her husband in Austria - she made it for us and I feel in love with the wholesome taste of the cake with it's golden syrup flavour. I knew that I had found my go to. I've struggled to find a great Victoria Sponge recipe even though it's one of the most basic staple cakes I think it's pretty hard to find a great recipe of, I only share recipes that I find work and really love and as much as I like the other VS recipe I shared this definitely will be making more of in the future.

400g self-raising flour
1/4 tsp bicarbonate of side
250g caster sugar
115ml sunflower oil
400ml almond milk
3 tbsp golden syrup
2 tsp vanilla extact

Vegan Buttercream: 
200g dairy free spread
175g icing sugar

Finisihing Touches
4 tbsp strawberry jam
8-10 strawberries cut into quarters

Preheat your oven to 180c (160c fan assisted) and line the insides of two round cake tins with greaseproof paper.

Measure out the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Combine the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk together using a hand mixer blend for about two minutes until thick and cream - but make sure not to overwork.

Pour the mixture evenly between the two prepared tines and bake for 35-45 minutes until risen and cooked all the way through, Remove from the oven and leave to cool for 15 minutes in the tin, then remove from tins and leave to cool fully on a wire rack.

To make the filling beat together the spread, icing sugar and vanilla in a mixing bowl. Spread the jam on one of the insides of the cake, followed by two-thirds of the cream mixture on the other cake. Place cakes on top of each other and use the remaining icing to decorate the top of the cake, decorating with cut up fresh strawberries.


Previous PostOlder Posts