Tag: vegan

Tomato Soup Cake
July 14, 2022

Tomato Soup Cake

I know what you’re thinking TOMATO SOUP IN A CAKE??? But, just trust me ok. This is based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a super moist, bright orange cake/loaf that tastes similar to Carrot …

The Sweet Life
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by BKC Mike
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Mini Biscoff Cheesecake
July 7, 2022

Mini Biscoff Cheesecake

A delicious Biscoff based cheesecake, with an apple suprise to it and to add to it all… it’s a no-bake recipe.

The Sweet Life
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by BKC Mike
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Dairy Free Cupcakes
June 23, 2022

Dairy Free Cupcakes

These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free! They can also be made Gluten-Free just by changing the flour to the Free-From option of your choice.

The Baking Life - Dairy Free Cupcakes

Dairy Free Cupcakes

BKC Mike
These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Sweet
Servings 12

Ingredients
  

BATTER

  • 210 g self-raising flour
  • 150 g granulated sugar
  • 75 ml vegetable oil
  • 250 ml warm water
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tbsp vanilla extract

BUTTERCREAM

  • 250 g icing sugar
  • 120 g sunflower butter (I used 'Pure' brand)
  • 1 tsp vanilla extract
  • gel based food colouring

Instructions
 

  • Preheat oven 180°C.
  • Line a muffin tray with 12 cupcake cases.
  • In a large bowl mix together the flour, sugar, baking powder and salt.
  • Pour vegetable oil into a jug, add the warm water and vanilla extract, then whisk together.
  • A quarter at a time our the wet ingredients into the dry, whilst whisking until all combined and you have a smooth batter.
  • Now pour the batter into a disposable piping bag, snip off the end and use that to fill each cupcake case until half full (you’ll find this technique a lot easier & less messy, than using an ice-cream scoop or spoon).
  • Bake for about 18-20 minutes, or until a cocktail stick poked in one comes out clean.
  • Remove from the oven and remove from tray, then place on cooling rack to cool completely.
  • Meanwhile, in a bowl whisk together the icing sugar, butter and vanilla extract until combined. Then add in a few drops of your chosen food colouring and whisk until smooth.
  • Fill a disposable piping bag, with tip of your choice already in (I used a Wilton 1M tip to get the 'Rose' swirl effect), with the butter cream and pipe on to your cupcakes.
Keyword dairy free, vegan, cupcakes, sweet
The Vegan Life
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by BKC Mike
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Berry Crumble Bake
May 20, 2022

Berry Crumble Bake

Summer is upon us, so lets make use of those lovely summer berries while we still can! These vegan berry crumble bars are a delicious way to use a selection of berries and they are perfect for dessert or snacking on.

The Vegan Life
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by BKC Mike
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Coconut Custard Tarts
May 3, 2022

Coconut Custard Tarts

Increasingly, we’re hearing about people who have made drastic changes to their diets, for instance becoming lactose-intolerant, but they still love to eat those pastry treats. So for them, here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an …

The Vegan Life
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by BKC Mike
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Biscoff Traybake
May 3, 2022

Biscoff Traybake

This Vegan Biscoff Cake is moist, fluffy and perfectly rich. It’s easy to make, it only has 4 Ingredients (2 of which are Biscoff!), and is perfect for when you’re craving something sweet!

The Baking Life - Biscoff Traybake

Biscoff Traybake

BKC Mike
This Vegan Biscoff Cake is moist, fluffy and perfectly rich. It's easy to make and is perfect for when you're craving something sweet!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Course Vegan
Servings 9

Ingredients
  

  • 350 g Lotus Biscoff Biscuit
  • 2¼ tsp Baking Powder
  • 350 ml Almond Milk
  • Lotus Biscoff Spread

Instructions
 

  • Preheat oven 180°C.
  • Prepare an 8” square baking pan, by lining with baking paper.
  • In a food processor grind the Biscoff biscuits into fine crumbs.
  • Microwave the almond milk for 1-2 minutes, until warm.
  • In a bowl mix together the crumbs, baking powder and the milk.
  • Whisk the ingredients until you have smooth-ish batter.
  • Pour the batter into the lined baking pan.
  • Place in the oven and bake for 25-35 minutes, or until a toothpick
    can be inserted in the middle comes out clean.
  • Remove from the pan and move to a cooling rack.
  • Once cool, top with Lotus Biscoff Spread and smooth out.
  • Cut into 9 pieces and serve.
Keyword biscoff, cakes, recipe, sweet, traybake, vegan
The Vegan Life
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by BKC Mike
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Tangerine Dreams
May 3, 2022

Tangerine Dreams

I have always been a big fan of lemon cake and this is my very first vegan attempt – with tangerine as an added twist!

The Vegan Life
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by BKC Mike
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