Sweet Treats for All 

Indulge your sweet tooth with our delightful collection of vegan treats. From decadent cakes to crumbly biscuits, and flaky pastries to unique desserts, discover recipes designed for everyone. Join us in exploring the delicious world of plant-based sweetness, perfect for any occasion.

Mothership Cake Batter

This batter can be adjusted for Buns or a Victoria sponge, its easy to double when making celebration cakes and adapt the flavour to suit any palate. 

You will notice this repeat in other recipes as its my go to cake batter , 

Oven 160oc (fan) for 20  mins

Makes 18 Cupcakes, 12 muffins sized or two basis for Victoria Sponge

Ingredients:

200ml Plant based milk 

1 tbsp Apple cider Vinegar

1 tsp Bicarb soda

200g Self Raising Flour

200g Caster Sugar

150g Plant based butter or margarine

2tsp of your favourite flavour (vanilla, Almond, coffee, lemon)

 

Method:

  1. Mix milk, vinegar and bicarb together and set aside
  2. Mix flour, sugar, butter and add in the milk mixture, and flavour, mix until combined
  3. Pour into cake or muffin moulds, or paper cases 
  4. Bake in oven for approx. 20 mins, longer for Victoria sponges. They should be golden brown and springy to touch 
  5. Leave to cool on a wire rack before decorating
  6. Enjoy 

 

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Makes 12 Muffins

Ingredients

  • 250g self raising flour
  • 75g Rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 75g soft brown sugar
  • 2 eating apples, peeled and diced
  • 80ml vegetable or sunflower oil
  • 200ml oat milk
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Method:

  1. Preheat oven 180oC fan and line 12 hole muffin tin
  2. Mix together the flour, oats, baking powder, cinnamon, spice and sugar
  3. In another bowl whisk the milk, oil, vinegar, and vanilla
  4. Add the wet ingredients to the dry and gently mix
  5. Fold in the apples, and set aside for a few minutes to bubble and rise
  6. Divide between the muffin cases and sprinkle top with oats, little brown sugar and cinnamon or pumpkin seeds.
  7. Bake for 20-25 minutes until golden and springy.

These are brilliant to freeze. 

Easy Cinnamon Swirls 

This is a great easy recipe for a quick treat

My kids love them!

They love to eat them and best of all they love to make them.

We make a batch and pop in the freezer when cool. They can be removed the night before to defrost, you can eat them as they are or pop in the air fryer for a few minutes if you like them warm and crispy.

  • 1 pack of Ready Made puff pasty
  • 1.5 tsp Ground Cinnamon
  • 60g Brown sugar
  • 40g Butter (You can use margarine but butter is nicer, we use flora)

To decorate

  • Icing sugar
  • Ground Cinnamon
  • water
  1. Roll out the pastry
  2. Mix the cinnamon, sugar and butter to form a paste
  3. Spread evenly over the pastry
  4. Roll the pastry length wise to maximise yield, this makes lots of small swirls, you can roll the other way making fewer swirls but wider. 
  5. Gently cut about 2cm slices
  6. Place on a baking sheet and cook in over for about 10 mins on 180oC until brown
  7. Mix some icing sugar, ground cinnamon with little water to form a paste and drizzle over the warm swirls. 

Shortbread Biscuits

  • 330g plain flour
  • 225g vegan butter or Margarine, Butter will give a better taste
  • 110g Icing sugar
  • 1 tsp flavour, we used orange but any will work
  • Handful of chocolate chips 

Make 24

  1. Heat oven to 160oC
  2. Mix all ingredients together except chocolate chips
  3. Spoon out 24 even pieces onto  lined trays
  4. Flatten a little with fingers or spatula and push in a few chocolate chips to decorate.
  5. Bake 10 mins until brown
  6. Allow to cool and enjoy with a nice cup of tea.

Lilly's Battenberg

Use my Mothership cake mix and make two cakes, add pink colour to one and yellow to the other.

  • 200g self raising flour
  • 200g caster sugar
  • 150g plant based butter 
  • 1 tsp almond essence

Wet ingredients

  • 200ml plant based milk (or wherever we have to call it now dont get me started)
  • 1tbsp apple cider vinegar
  • 1 tsp bicarb soda

To decorate

  • 1 pack of Marzipan
  • Jam (we used strawberry, Raspberry works well too)
  1. Mix the wet ingredients into dried ingredients, pour into two baking tins and bake at 160oC for 25 mins, Leave to cool
  2. When cool shape cakes into two long strips, roughly the same size and shape otherwise will be a nightmare to stack. 
  3. Roll out marzipan, cover with jam, (I find it easier to put some jam in the microwave for a few seconds to make easier to spread), place one pink and and yellow strip on top, add jam in between slices and on top, then add the other two strips alternating the colour, jam in between.
  4. Gentle roll the marzipan over the stack of cakes to seal
  5. Trim off rough ends and enjoy. 

 

.

Scones

  • 350g Self raising flour
  • 1tsp baking powder
  • 3 tbsp caster sugar
  • 90g vegan butter or margarine 
  • 180ml plant milk 
  • 1 tsp vanilla essence
  • Zest and squeeze of lemon 
  • Handful of Dried fruit can be added, raisins, cherries, etc
  1. Pop all ingredients into a bowl and with clean hand rub together to form a dough. , trying not to overwork
  2. Gently roll dough to about an inch thick and using a cutter cut out scones, depending on cutter size to amount you will get. I usually make about 8.
  3. Place of a lined baking tray and brush with milk.
  4. Bake for 10 minutes at 160oC
  5. Allow to cool and serve with butter and strawberry jam, If feeling adventurous and good dollop of cream also goes down well.

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