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These vegan chocolate hazelnut cookies are packed with hazelnuts, both ground and whole. They are simple and quick to make and have a firm crunch that makes them perfect for dunking. For a softer baked cookie, substitute golden syrup for half of the maple syrup and take them … [Read more...] about Vegan Chocolate Hazelnut Cookies

This is a light, simple and summery vegan lemon verbena cake. It's made with aromatic lemon verbena leaves as well as fresh lemon zest and juice for a mild but distinctive flavour. That said, if you can't get hold of lemon verbena you could always just add a bit more lemon … [Read more...] about Lemon Verbena Cake

These vegan pecan banoffee muffins include a simple homemade dulce de leche for a gooey caramel centre and a richer flavour than you can achieve with vanilla, salt and sugar alone. Dulce de leche is milk and sugar gently boiled until the mixture reduces to a thick, syrupy … [Read more...] about Pecan Banoffee Muffins

This recipe is all about chilling rather than baking, but the idea of putting the oven on over the past week has been about as attractive as the idea of baking your own head in it - so fridge cake, in the form of extra nutty chocolate tiffin, it is. Fridge cake (which I still … [Read more...] about Extra Nutty Chocolate Tiffin

These vegan peach amaretti muffins were inspired by all those lovely desserts involving baked peaches and amaretti biscuits. The amaretti biscuits you can find in the shops are made using egg white, sadly, but it's easy to achieve a comparable flavour and crisp texture using … [Read more...] about Peach Amaretti Muffins