Category Archives: Cakes

Cakes, flapjacks, biscuits etc

Flourless Cranberry Chickpea Blondies

Stack of browniesSecretly healthy chickpea blondies made with chickpeas, cashew butter, pure maple syrup and cranberries. Gluten free, vegan, flourless and no butter!

Recipe by Sally Wilkinson of True To Your Health.


  • 1 x 400g can chickpeas, rinsed and drained
  • 125g or ½ cup all natural cashew butter (or peanut or almond)
  • 85ml or ⅓ cup pure maple syrup or agave nectar
  • 2 tsp vanilla
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 40g or ⅓ cup cranberries
  • 40g or ⅓ cup walnuts


  1. Preheat oven to 180°C (or 170°C if fan oven) and line a 8×8 inch pan.
  2. In a food processor, add all ingredients except cranberries and walnuts and process until batter is smooth. Fold in cranberries and walnuts. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
  3. Spread batter evenly in prepared pan. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
  4. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
  5. Cool pan for 20 minutes on wire rack.
  6. Sprinkle with sea salt then cut into squares.

Makes 16 blondies. Store covered in the fridge for up to 3-5 days (if they last that long!)

Dorset Apple Cake


  • 9oz self-raising flour
  • (2tsp baking powder, only if using plain flour instead)
  • 4oz margarine
  • 1/2tsp salt
  • 3oz sugar
  • 2 chopped, peeled and cored apples
  • 2oz slivered almonds (or more to taste and extra to sprinkle)
  • Soya (or similar) milk
  • 2tsp vanilla extract

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  1. Rub the flour and margarine together.
  2. Stir in the salt, sugar, apples and almonds.
  3. Stir in enough milk to bind and make a moist dough.
  4. Add the vanilla extract and stir.
  5. Put in baking tin and sprinkle with sugar and almond slices.
  6. Bake at 180c for 45 minutes.

Recipe: Angie Winerbottom

No-Bake Choccie Biccie Cake

Makes approx. 15 pieces.


  • 225g (8oz) digestives, roughly crushed.
  • 85g (3oz) vegetable margarine.
  • 50g (2oz) golden syrup
  • 50g (2oz) sultanas or raisins
  • 25g (1oz) cherries, chopped
  • 25g (1oz) pecan nuts, chopped
  • 25g (1oz) dark chocolate chips
  • 225g (8oz) dark cooking chocolate
  • extra cherries and pecan nuts (optional for decoration)

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  1.  Melt the margarine and syrup together in a small saucepan.
  2.  In a large bowl, mix together the biscuits, sultanas or raisins, cherries, chocolate chips and nuts.
  3. Pour the margarine and syrup mixture into the biscuit mixture and combine thoroughly.
  4. Pour the mixture into a small, greased baking tray and press down evenly into the corners. Place in the fridge to harden.
  5. Meanwhile, bring a small pan of water to the boil and turn the heat to the minimum setting.
  6. Place a bowl on top of the pan. Break the chocolate into the bowl and stir it until melted.
  7. Spread the melted chocolate evenly over the baking tray. Decorate with nuts or cherries if desired and put back into the fridge to re-harden.
  8. Remove from fridge and cut into pieces.

Recipe: Martin Shaw Cooks Veggie

Vegan + Gluten-Free Chocolate Chip Oatmeal Banana Bread


  • 3 cups oatmeal {make sure you use gluten-free oats}
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 tablespoon olive, vegetable or coconut oil
  • 1/3 cup brown sugar, plus 1 tablespoon
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegan chocolate chips (or roughly chopped dark chocolate)
  • 1/3 cup desiccated coconut (optional
  • 3 tablespoons oatmeal


  1. Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
  2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, coconut and salt; set aside.
  4. In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
  6. Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
  7. Bread will stay good for up to 3 days if wrapped well.

From, adapted by Kim (@adventureandcake)

Vegan Lemon Cake


  • 275g Self Raising Flour
  • 200g Caster Sugar (+ 1 tbsp for topping)
  • 1tsp Baking Powder
  • Zest of 1 Lemon
  • 100ml vegetable oil
  • 170ml cold water
  • Juice of ½ lemon (+ ½ lemon for topping)


  1. Preheat oven to 200C/ 180C fan oven/ Gas Mark 6.
  2. Grease and line a loaf tin.
  3. Mix together the flour, sugar, baking powder and zest in a large bowl.
  4. Add the juice, oil and water and mix thoroughly until smooth.
  5. Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean.
  6. Sprinkle 1tbsp caster sugar over the top of the cake.
  7. Pour remaining juice (½ lemon) over top.
  8. Leave to cool in the tin for 10mins then remove.

From BBC Good Food, adapted by Kim (@adventureandcake)

Vegan Victoria Sandwich

victoria spongeIngredients:                  

Dry ingredients:

  • 3 cups of self-raising flour
  • 2 cups of sugar (can be less)
  • 2 teaspoons of Baking powder
  • Pinch of salt

Wet ingredients

  • 1¾ cups soya, almond or rice milk
  • 1 cup of oil (rapeseed or sunflower)
  • ¼ cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or almond extract


  1. Whisk together the dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Pour the wet mixture into the dry mixture and whisk until just combined.  Do not overmix.
  2. Pour into two 9” round cake tins, greased and lined.  Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean.   Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
  3. If not eaten quickly best kept in a fridge.