The Chestnut Candle

These vegan strawberry blondies are made with a whole punnet of strawberries. Ground cashew nuts, brown sugar and vanilla extract encase the jammy strawberries in a creamy toffee-flavoured cake with the texture of a sticky brownie. The stawberries are quartered and then … [Read more...] about Strawberry Blondies

This vegan chocolate fudge cake with walnut whip frosting owes more than a little to a rich chocolate cake in the Angelica Home Kitchen cookbook. The recipe for the sponge cake is modified only slightly from the Angelica original, but the walnut frosting is a new … [Read more...] about Chocolate Fudge Cake with Walnut Whip Frosting

This vegan carrot cake with hazelnuts and orange is another twist on a classic carrot cake. Its flavours were inspired by a simple but lovely carrot and hazelnut cake remembered from my pre-vegan days, from Falko Konditormeister, a german bakery in Edinburgh and Haddington. (I … [Read more...] about Carrot Cake with Hazelnuts and Orange

These vegan blueberry ripple cupcakes are really a variation on a recipe for Raspberry Ripple Cupcakes I posted a few months ago, with two crucial differences: blueberries (!) and butterfly blue tea to colour the icing instead of hibiscus tea. Butterfly blue tea, which is … [Read more...] about Blueberry Ripple Cupcakes

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