Put the flour, sugar, oil, milk, lemon rind and 5 tsp of lemon juice into a mix bowl and beat to a smooth batter.
Pour in to a lined and greased round tin, I use a 7 inch loose bottomed tin but to be honest any tin will do!
Put the cake into the oven for 50 minutes. (If you use a bigger tin cook for less time) when you prick with a knife the knife should come out clean.
Whilst the cake cooks mix the juice of the two lemons with the icing sugar.
Once the cake comes out of the oven pour over half of the lemon and sugar mix. Wait five minutes then pour on the other half.
Allow it to cool in the tin.
Tips and Cheats
Don’t worry if you have no lemons and just a bottle of juice. You can omit the rind! I like the flavour and texture it gives but it works without it. You can make it as cupcakes (cook for 15 minutes) or you can cook as a tray bake (30 minutes). It is lovely warm with some plant based cream on top too!
Peel the pears and slice them in half. scoop out the core leaving enough room for the caramel.
Pop the pears in to a pan with the maple syrup and cover with boiling water.
Cook the pears until they just start to soften, this should take less than 5 minutes but will vary depending on how ripe the pears are.
Remove from the heat and drain from the liquid.
Roll out the pastry and lay the pears on top leaving enough room to cut them out.
Cut around each pear leaving a 1cm edge.
Pop the caramel in the hole where the core was.
Lay the pastry pears on a baking tray
With the scraps of pastry cut out leaf shapes and adore the pears (get as fancy as you like!)
Place into the hot oven for 12-15 minutes until the pastry is puffy and golden.
Serve warm with either vegan cream or vegan ice cream!
Tips and Cheats
If you can’t get hold of vegan caramels you can either make your own caramel sauce and spoon that in (Just melted brown sugar, vanilla and coconut cream!) or you can swap out for a spoon of vegan chocolate spread or lotus biscoff! My mum made me these as a child after seeing the recipe in a mother and baby magazine and they are still a firm favourite with my own children! They look so fancy yet are so easy to make. If you have ripe pears you don’t need to poach them first!
1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
1/2 cup melted vegan butter
2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
2/3 cup of icing sugar (check it is vegan!)
1/2 cup melted coconut oil
1/3 cup lemon juice
1 bag of frozen forest fruits – defrosted (Aldi)
7 inch tin – ideally spring form or with a pop out bottom
Crush the biscuits in a food processor and add the melted butter
Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
Put it in the fridge to set.
In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
Slowly add in the lemon juice.
Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
Once it is set drain the defrosted fruit and adorn the top. Serve immediately.
Tips and Cheats
I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!
80g dairy free butter (I like the Pure sunflower or Vitalite for these)
240 ml dairy free milk (Oat works like a dream)
Strawberry jam and vegan cream to serve (Food Heaven squirty or Elmlea plant based double. )
Pre- heat the oven to GM 6 or 200c
Put all the ingredients in a bowl or food processor and mix into a dough.
Flour your hands and the work surface
Tip out the dough and bring it together to a smooth dough
Using a cutter cut out your scones.
Put on to a lined baking sheet and pop in the oven for 12 minutes.
Eat warm straight from the oven or allow to cool if you have the patience!
Tips and Cheats
If you want an even rise on your scones don’t twist the cutter as you cut them out. You can add sultanas to the mix, about 100g for fruit scones too, or cranberries, apricots, dates etc what ever takes your fancy! If you don’t eat them all at once the scones will keep for about 3 days in an air tight container, although I wouldn’t know because they never last that long!
In a saucepan on a low heat melt the sugar, butter, golden syrup and molasses, just melt it do not let it boil.
In a large bowl add all the dry ingredients.
Pour the wet ingredients in to the dry and stir together until a dough forms. It will be quite a soft wet dough.
Put the dough in the fridge to cool for 30 minutes.
Flour the surface lightly and roll out the dough. You can cut it in to any shapes you like.
Place on to a baking try lined with baking parchment.
Bake for 8 minutes for chew gingerbread or 10 minutes for hard gingerbread (watch your teeth!)
Tips and cheats
Once the dough has been cooled you can roll in to a sausage and freeze it, you can cut out the shapes and freeze those too. It is a really versatile dough that I use as a pastry case for my Christmas chocolate torte and my son even made a viking longboat from it. If you want to build a gingerbread house then cook it for a little longer. In the oven the gingerbread will fluff up as you take it out it will then settle down and that is what makes it nice and chewy in the the middle. To store the biscuits pop them in an air tight container and they will last a week unless you eat them first!
In a mixing bowl add the flour, sugar, baking powder, oil, milk and vanilla. Beat until smooth.
Split the mix in half and colour one half pink and one half yellow. (This is totally optional!)
I use a small roasting tin to cook the cake in but you can use any tin you wish. Line the tin with baking paper.
Pour in the pink mix and spread evenly.
Carefully pour over the yellow mix and very gently spread it out.
Cook for 25-30 minutes until a skewer comes out clean.
Allow the cake to cool
To make the icing put the icing sugar in a bowl and add in a tsp of water at a time until you get a thick icing. It should just be able to pour.
take out 3 tbsp of the icing and colour pink.
Pour the white icing over the cake and then either using a piping bag or a spoon drizzle over the pink icing in a pattern of your choice!
Allow the icing to set before cutting.
Tips and cheats
This cake really is a chuck it all in and mix cake it is so easy. You don’t have to colour the batter and you don’t have to colour the icing. Depending on your oven cooking time will vary slightly by 5 minutes so just watch it from 25 min so it doesn’t burn.
So many options with this! you can take out the cinnamon and add in a cup of dark chocolate chips or a cup of dried cranberries. You can add a cup of chopped nuts or you can add a layer of nuts to the top before cooking. If you don’t have a loaf tin just bake as a cake in a square or round tin and reduce the cooking time to about 30/35 minutes.