Category: Baking & Desserts

Vegan Chocolate Cranberry Oatmeal Cookies

Vegan Chocolate Cranberry Oatmeal Cookies (Dairy-Free | Egg-Free)

Published on by Sharon4 Comments

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There’s something about Fridays that calls for chocolate… don’t you think? I had planned to share a wholesome almond breakfast smoothie today, but in the end, these indulgent yet nourishing cookies won the vote — and for good reason!

These Vegan Chocolate Cranberry Oatmeal Cookies are rich, chewy, and dotted with jewel-like cranberries that glisten against a backdrop of dark chocolate. They feel like a treat, but they’re packed with wholesome ingredients like oats and wholegrain flour, and free from dairy, eggs, and nuts — making them perfect for sharing with friends and family, including little ones with allergies.

I was thinking of a special six-year-old friend of ours as I baked these. Like me, he’s allergic to dairy, but he’s also allergic to nuts. Since I’ve been sharing lots of nutty recipes lately, this one is for him (and for anyone else who’s been missing out).

Vegan Chocolate Cranberry Oatmeal Cookies

At this time of year, I love using cranberries in my baking. They add a burst of tart-sweet flavour and look like ruby gems tucked inside a cookie. I used to struggle to find cranberries that weren’t loaded with cane sugar, but thankfully, many supermarkets now stock juice-sweetened options. If you can find cranberries sweetened with pineapple juice, I highly recommend them — they’re delicious and a little more naturally balanced.

Dried Cranberries

These cookies are deceptively simple. While they taste rich and chocolatey, the ingredients list is full of nourishing staples: wholegrain flour, rolled oats, cocoa powder, and dried fruit. Fresh from the oven, they have a crisp edge and soft centre — and they continue to firm up beautifully as they cool. They’re perfect for lunchbox treats, after-school snacks, or spontaneous coffee breaks with friends.

Vegan Chocolate Cranberry Oatmeal Cookies

We’ve baked these many times and they’ve always been a big hit. I hope you enjoy them as much as we do!

Recipe Card

Vegan Chocolate Cranberry Oatmeal Cookies

Double Chocolate Cranberry Oatmeal Cookies (Vegan)

These rich, chewy cookies are packed with oats, cranberries, and chocolatey goodness — and they’re completely dairy-free, egg-free, and nut-free too. Perfect for lunchboxes, coffee breaks, or stashing in the freezer for later!
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Hands on time 20 minutes
Total Time 35 minutes
Course Afternoon Tea, Elevenses, Treat
Servings 12

Ingredients
 

  • 45 ml / 3 TBSP soya milk or almond milk
  • 35 ml / 3 TBSP organic rapeseed (canola) oil or other neutral-flavoured oil
  • 1 tsp vanilla extract
  • 80 g / heaping ⅓ cup golden caster (unrefined cane) sugar
  • 70 g / ½ cup fine wholemeal (whole wheat pastry) or chapatti flour
  • 20 g / 3 TBSP cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ¼ tsp salt
  • 50 g / ½ cup rolled porridge oats (quick oats, not jumbo)
  • 50 g / ⅓ cup dried cranberries preferably juice-sweetened
  • 25 g / 2 TBSP dark chocolate chips

Instructions
 

  • Preheat the oven to 180°C (160°C fan) / 350°F. Line a large baking sheet with non-stick baking paper.
  • Place the milk, oil, vanilla extract and sugar in a mixing bowl and whisk with a fork until fully combined.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda, salt and oats. Add these ingredients to the wet ingredient bowl and stir to combine. Stir in the cranberries and chocolate chips.
  • Scoop slightly heaped tablespoons of dough onto the prepared baking sheet. With damp fingers, press the dough into cookie shapes (these cookies don't spread much).
  • Bake for 12 minutes, or until the cookies are dry to the touch. Leave the cookies on the tray for a few minutes (they will firm up as they cool), then loosen from the baking paper using a thin spatula/slotted turner and transfer to a wire cooling rack.
  • Once completely cooled, store in an airtight container for up to 2 weeks, or freeze in an airtight zip-loc bag for longer storage.
Keyword Dairy-Free, Egg-Free, Lunchbox Treat, Vegan Cookie, Vegan Treats
Tried this recipe?Let us know how it was!

If you make these Double Chocolate Cranberry Oatmeal Cookies, I’d love to hear your feedback and any suggestions for adaptations! Leave a comment below or tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Have a wonderful weekend everyone!

With love,

Sharon xx

Vegan Gingerbread Cookies

Vegan Gingerbread Cookies (Dairy-Free / Egg-Free)

Published on by Sharon9 Comments

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Today I’m delighted to share one of my family’s all-time favourite baked treats – Vegan Gingerbread Cookies! These spiced beauties are naturally dairy-free and egg-free, and they make the perfect treat for cosy afternoons, holiday gatherings, or anytime you fancy a wholesome sweet bite.

Vegan Gingerbread Cookies

I’m thrilled to be sharing this recipe with the Suma Bloggers’ Network. You might already be familiar with Suma Wholefoods — the UK’s largest independent vegetarian and vegan wholesaler. They’re a workers’ cooperative, which means the business is owned and managed jointly by the staff. Everyone is paid equally and shares responsibility for the day-to-day running of the business. I love what they stand for, so I was over the moon when they invited me to become one of the founding bloggers in their new Network!

Every couple of months, we’ll be sharing plant-based recipes featuring ingredients from the Suma range. You’ll find our creations on our blogs, social media, and a shared Pinterest board.

For my first recipe, I’m spotlighting one of my all-time favourite ingredients and unsung superfoods… blackstrap molasses!

Why Bake with Blackstrap Molasses?

Molasses is the rich, dark syrup that remains after sugar cane is processed to make refined sugar. While white sugar has no nutritional value, blackstrap molasses is brimming with nutrients — including vitamin B6, calcium, iron, magnesium, potassium, and selenium. It adds a beautiful depth of flavour and colour to baked goods, especially these spiced gingerbread cookies.

If you’ve got a jar lurking in your cupboard, this recipe is the perfect excuse to dust it off!

Blackstrap Molasses
[Source]

The Cookies

These vegan gingerbread cookies are crisp on the outside with a soft, chewy centre. The blackstrap molasses gives them a subtle liquorice-like flavour without being overpowering. You can use coconut sugar or an unrefined cane sugar for the dry sweetener. Coconut sugar is my favourite as it’s lower GI and has a lovely caramel note; my husband prefers the cane sugar ones (which are slightly sweeter), and Lil’ L says he can’t really tell the difference and loves both!

These cookies have been tried (and loved!) many times over with my family and friends, and I’ve been asked numerous times for the recipe. My standard reply is ‘sure, I’ll post it on the blog’. Well, it’s high time I kept my promise so here it is…

Recipe Card

Vegan Gingerbread Cookies

Vegan Gingerbread Cookies

These gingerbread cookies are infused with warming spices and rich blackstrap molasses. They’re dairy-free, egg-free, and simple to prepare. Perfect for festive treats, holiday baking, or as a cosy everyday snack!
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Hands-on time 15 minutes
Total Time 35 minutes
Course Snack, Treat
Cuisine Vegan
Servings 12

Ingredients
 

  • 70 g / ⅓ cup golden caster (unrefined cane) sugar or coconut sugar
  • 50 ml / ¼ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 65 g / 3 TBSP Blackstrap molasses or black treacle (molasses)
  • 22 g / 1½ TBSP soya or almond milk
  • ½ tsp vanilla extract
  • 120 g / ¾ cup + 2 TBSP fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 1 – 1½ tsp ground ginger to taste
  • ½ tsp ground cinnamon
  • pinch of ground nutmeg
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ¼ tsp salt

Instructions
 

  • Preheat the oven to 200°C (180°C fan) / 400°F. Line two baking sheets with non-stick baking paper.
  • In a mixing bowl, whisk together the sugar, oil, molasses, plant milk, and vanilla extract until smooth.
  • In a separate bowl, combine the flour, spices, baking powder, bicarbonate of soda, and salt.
  • Add half the dry ingredients to the wet mixture and stir to combine. Add the remaining dry ingredients and stir until a dough forms.
  • Scoop slightly rounded tablespoons of dough and space six on each baking sheet. With damp hands, press each dough ball into a thin cookie shape.
  • Bake in the centre of the oven for 9 minutes, or until the tops are dry to the touch. (The cookies will still feel soft but will firm up as they cool).
  • Leave to cool on the baking sheets, then carefully transfer to a wire rack using a thin spatula.
  • Once fully cool, store in an airtight container. They’ll keep for up to two weeks. They can also be frozen in an airtight freezer bag.

Notes

Freshly baked, the cookies are crisp on the outside and chewy inside. Over time, they become softer but remain just as tasty.
Using black treacle or a milder molasses will create a gentler flavour; blackstrap adds a richer, more mineral taste.
All TBSP in the recipe are level.
These cookies freeze beautifully — just leave them at room temperature for 10 minutes before serving.
Keyword dairy-free cookies, holiday baking, vegan gingerbread cookies
Tried this recipe?Let us know how it was!

If you make these Vegan Gingerbread Cookies, I’d love to hear your feedback and any suggestions for adaptations! Leave a comment below or tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Wishing you a joyful day and happy baking!

With love,

Sharon xx

Disclaimer: I received some Suma’s products to use for recipe development but, as always, all opinions expressed are my own.
Vegan Chocolate Cake

Vegan Chocolate Celebration Cake (Dairy-Free | Egg-Free)

Published on by Sharon12 Comments

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This easy vegan chocolate cake is light, moist, and made with simple pantry ingredients — perfect for birthdays, parties, and special occasions. A longtime family favourite, it’s loved by kids and adults alike!

Vegan Chocolate Cake

There are some recipes that become part of your family story — passed from celebration to celebration, baked with love, and enjoyed by everyone. This chocolate cake is one of ours.

It’s the cake that my son, Lil’ L requests for every birthday. It’s also the one I’ve baked for my parents’ birthdays, family gatherings, and countless vegan festivals over the years. Without fail, it receives great reviews — even from people who say they’re “not cake people”! ☺️

Vegan Chocolate Sandwich Cake

What makes this cake so special? It’s light, moist, and perfectly chocolatey — without being too rich or overly sweet. It’s made with simple pantry staples (no fancy ingredients required!) and it’s incredibly easy to whip up. It also holds together beautifully when sliced and keeps well for days, which makes it perfect for parties and prep-ahead occasions.

And let’s not forget the decorating fun. For birthdays, we love to frost and top it with colourful vegan-friendly sprinkles. For a more classic presentation, a layer of raspberry fruit spread and a dusting of icing sugar is beautifully elegant.

However you choose to dress it, this cake is a real crowd-pleaser. I hope you enjoy it as much as we do!

Recipe Card

Vegan Chocolate Cake

Vegan Chocolate Celebration Cake

This easy vegan chocolate cake is light, moist, and made with simple pantry ingredients — perfect for birthdays, parties, and special occasions. A longtime family favourite, it’s loved by kids and adults alike!
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Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Celebration Cake, Treat
Cuisine Vegan
Servings 12

Ingredients
 

For the cake:

  • 480 ml / 2 cups soya milk
  • 2 tsp apple cider vinegar
  • 200 g / 1½ cups plain (all-purpose) flour
  • 200 g / 1½ cups fine wholemeal (wholewheat pastry) flour or chapatti flour
  • 60 g / ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 140 ml / ⅔ cup rapeseed (canola) oil or other neutral oil
  • 330 g / 1⅔ cups unrefined cane sugar (e.g. golden caster sugar)
  • 2 tsp vanilla extract

Decorating options:

  • Chocolate frosting (see recipe below) and vegan-friendly sprinkles (see Notes)
  • OR raspberry jam/fruit spread for filling and a dusting of icing (powdered sugar) on top

Instructions
 

  • Preheat the oven to 180°C (160°C fan) / 350°F. Lightly oil two 23cm (9-inch) springform or loose-bottomed cake tins and line the bases with non-stick baking paper.
  • In a large bowl, whisk together the milk and vinegar. Set aside for a couple of minutes.
  • In a separate large bowl, stir together the flours, cocoa powder, bicarbonate of soda, baking powder and salt.
  • To the milk mixture, add the oil, sugar, and vanilla extract. Whisk with a hand (balloon) whisk until fully combined. Sieve in the dry ingredients in three batches, whisking gently each time. Avoid over-mixing.
  • Divide the batter evenly between the tins and place them on oven racks as close to the centre of the oven as possible. Bake for 40–50 minutes, or until a skewer inserted in the centre comes out clean and the tops spring back when lightly pressed. (In my oven, the top rack cake is ready after 40 minutes; the lower one often needs 5-10 minutes more.) If both cakes are domed, decide which one will be the bottom tier, cover with a clean tea towel and gently press down to level.
  • Leave the cakes in their tins for at least an hour to cool (they’ll firm up as they cool), then transfer to a wire rack to cool completely.
  • Once cooled, sandwich with fruit spread or frosting and top with your chosen decoration. Chill before serving for clean slices.

Notes

Storage Tips:
The cake keeps beautifully in an airtight container in the fridge for up to a week. In fact, we find the flavour and texture improve after a day or two!
It also freezes well — simply wrap slices or the whole (undecorated) cake tightly and freeze for up to 3 months.
Baking Tips:
When it comes to vegan baking, I highly recommend weighing the ingredients rather than using cups (the results will be far more consistent). Electronic scales make baking a breeze. 
Tesco chapatti flour is my go-to for fine wholemeal baking — inexpensive and works beautifully.
Vegan-Friendly Sprinkles: Try Waitrose Rainbow Stars and Confetti, Sainsbury’s Sugar Stars, Morrisons Cosmic Stars, Asda Rainbow Star Sprinkles, or Dr Oetker Unicorn Confetti (all were vegan-friendly at the time of writing). Vegan sprinkles can also be purchased online.
Keyword dairy-free cake, easy vegan baking, egg-free cake, vegan chocolate cake, vegan party cake
Tried this recipe?Let us know how it was!

Vegan Chocolate Sandwich Cake

Vegan Chocolate Frosting

The recipe below is sufficient to frost the centre and top of a 23cm (9-inch) cake using a palette knife. If piping the frosting, I recommend at least doubling the quantities.
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Hands-on time 8 minutes
Total Time 8 minutes

Ingredients
 

  • 150 g / 1 cup icing (powdered) sugar
  • 35 g / ¼ cup cocoa powder
  • 50 g / 4 TBSP dairy-free spread or vegan butter e.g. Vitalite, Flora, Pure
  • 1 – 1½ TBSP water

Instructions
 

  • Sieve the icing sugar and cocoa into a large bowl. Add the dairy-free spread/butter and 1 TBSP water. Stir with a metal spoon until it starts to combine, then beat with electric beaters until light and fluffy. If the frosting looks a little stiff, add another ½ TBSP water and keep beating.
  • This frosting will keep for a week in the fridge. It is also freezable.
Keyword chocolate sugar frosting, vegan cake frosting, vegan chocolate frosting
Tried this recipe?Let us know how it was!

If you make this Vegan Chocolate Celebration Cake, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

 

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Vegan Lemon Drizzle Cake

Vegan Lemon Drizzle Cake (Dairy-free | Egg-free)

Published on by Sharon50 Comments

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Light, fluffy, and bursting with citrus flavour, this Vegan Lemon Drizzle Cake has long been a reader favourite—and for good reason! It’s everything you want in a lemon cake: zingy, moist, and topped with that irresistible crunchy lemon-sugar drizzle.

I first made this cake for my mum as a Mother’s Day treat. Yellow is her favourite colour (and to me, the colour of spring!), so this cake—with its golden hue and bright lemon zest—felt like the perfect gift. It’s been loved by friends, family, and readers ever since. It even made its way into The Independent newspaper and onto the pages of my cookbook!

Though it’s dairy- and egg-free, it doesn’t compromise on flavour or texture. It’s light, fluffy, and sweet—but not overly so—and makes a gorgeous centrepiece for spring gatherings, afternoon teas, or a special treat for someone you love.

Vegan Lemon Drizzle Cake

Recipe Card

Vegan Lemon Drizzle Cake

Vegan Lemon Drizzle Cake (Dairy-Free | Egg-Free)

Light, fluffy and full of citrus zing, this Vegan Lemon Drizzle Cake is one of our all-time favourite bakes. It’s perfect for spring celebrations, Mother’s Day, or any time you’re craving a slice of sunshine.
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Hands-on time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Cuisine Plant-Based, Vegan
Servings 8

Ingredients
 

Ingredients

  • 200 g / ¾ cup + 3 TBSP unrefined cane sugar (e.g. golden caster sugar)
  • 40 ml / 2 TBSP maple syrup or maple blend
  • 70 ml / ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 240 ml / 1 cup soya milk
  • 2 tsp apple cider vinegar
  • 30 ml / 2 TBSP freshly squeezed lemon juice
  • zest of 2 organic/unwaxed lemons
  • 250 g / 1¾ cups plain (all-purpose) flour
  • 2 tsp baking powder
  • ¼ tsp salt

Drizzle Topping:

  • 2 TBSP freshly squeezed lemon juice
  • 2 TBSP demerara or turbinado sugar

Instructions
 

  • Preheat oven to 200°C (180°C fan) / 400°F. Grease and line a 2lb loaf tin with non-stick baking paper or use a loaf liner.
  • In a large mixing bowl, whisk together the sugar, maple syrup, oil, milk, vinegar, and lemon juice using a hand/balloon whisk. Stir in the lemon zest.
  • Sift in the flour, baking powder, and salt in three stages, whisking gently after each addition until just combined.
  • Pour the batter into the prepared loaf tin and bake for 45 minutes, or until a skewer inserted into the middle comes out clean.
  • While the cake is baking, mix the drizzle ingredients in a small bowl.
  • Once baked, pierce the cake all over with a toothpick and spoon over the drizzle while the cake is still hot. Let it cool in the tin for at least an hour before removing (it will firm up as it cools).
  • Once completely cooled, slice and serve, or store in an airtight container. The cake keeps well in the fridge for up to a week and also freezes beautifully.
Keyword dairy-free cake, easy vegan baking, easy vegan cake, egg-free cake, lemon cake, loaf cake, Mother’s Day recipes, Spring baking
Tried this recipe?Let us know how it was!

Have you tried this Vegan Lemon Drizzle Cake? I’d love to hear how it turned out for you! Feel free to leave a comment below or tag me on social media using #bitofthegoodstuff if you share a photo — I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

READER REMAKES ❤️

Vegan Lemon Drizzle Cake

Vegan Lemon Drizzle Cake

Vegan Lemon Drizzle Cake

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Apple & Cinnamon Dough Balls (Healthy ‘Monkey Bread’)

Published on by Sharon15 Comments

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When I first started blogging, I recall there was a wave of health food bloggers posting recipes for ‘Healthier’ Monkey bread.  I had absolutely no idea what ‘Monkey bread’ was or why it had such a funny name!

Wikipedia soon filled me in…

Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, bubbleloaf and monkey brains is a sweet, sticky, gooey pastry served in the United States for breakfast.  The bread is made with pieces of sweet yeast dough which are baked in a cake pan after first being covered in melted butter, cinnamon and sugar. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

Sounds yummy doesn’t it?  However, traditional Monkey Bread isn’t particularly healthy.  It contains A LOT of fat and sugar.  In contrast, the ‘healthified’ versions often use bread or pizza dough as their base, and are glazed with healthier alternatives to butter and refined cane sugar.

One Sunday, I decided to have a go at making some Apple and Cinnamon-Spiced Healthy Monkey Bread as a ‘special breakfast’.  It was a huge hit with Lil’ L and M and,  I must admit, I’m rather partial to it too.

The ‘authentic’ way to serve Monkey Bread is to invert it onto a plate…

Apple and Cinnamon Monkey Bread (Vegan / Dairy-Free)

However, we prefer to eat it straight from the pan.  Hands get less messy, and you can use the balls to mop up any syrup left in the pan.

Healthy Apple & Cinnamon Monkey Bread

If you’re lucky enough to have a breadmaker, then this recipe requires very little effort at all.  You simply throw all the dough ingredients in the machine and press a button. I’ve had my breadmaker for a couple of years now and it’s been fantastic!  I reckon it’s easily paid for itself in terms of the amount of times we’ve chosen to stay in rather than going to Pizza Express!

Today, I made some Monkey Bread as an after-school treat for Lil’ L and his friend, and I made it by hand to see how it compared to the bread-maker version.  To be honest, making dough by hand doesn’t require THAT much effort.  It takes less than 15 minutes, which isn’t too bad at all.  Plus kneading dough is great exercise for the arms.

Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker.  If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge.  In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.

Recipe Card

Apple Cinnamon Monkey Bread

These warm sweet dough balls make the most delicious weekend breakfast or 'elevenses'.
Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker. If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge. In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.
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Hands-on time 30 minutes
Total Time 2 hours
Course Breakfast, Elevenses
Servings 3

Ingredients
 

Dough

  • 165 g / 1¼ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 140 g / 1 cup plain (all purpose) flour
  • ½ tsp fast action yeast
  • ½ tsp salt
  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 170 ml / ¾ cup lukewarm water
  • 1 TBSP extra virgin olive oil

Apple Cinnamon Syrup

  • 2 small sweet organic apples (about 220g) or 190g / ¾ cup apple sauce
  • 30 g / 2 TBSP virgin coconut oil
  • 40 g / 2 TBSP maple syrup
  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp ground sweet cinnamon

Cinnamon Sugar

  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp ground sweet cinnamon

Instructions
 

  • Prepare the dough:
    – In a breadmaker: Tip all the ingredients in the pan and select ‘pizza dough’. The programme should take around 45 minutes. When it signals that it’s ready, leave the dough in the machine for a further 15 minutes or so.
    – Or by hand: Place the flours, yeast, salt and sugar in a large bowl. Stir in the warm water and oil using a spoon, then bring it together with your hands to form a sticky dough. Knead for 10 minutes, until the dough is smooth. Place in a lightly oiled bowl, cover with a damp tea cloth and leave in a warm place for an hour to prove.
  • Once the dough is ready, prepare the apple cinnamon syrup. Core the apples and chop into pieces. Place them in a bowl and blitz into a puree using a hand blender. Place the apple puree, coconut oil, syrup, sugar and cinnamon in a pan and gently heat until the oil has melted. Stir through, then remove from the heat.
  • To make the cinnamon sugar, simply combine the sugar and cinnamon in a small bowl.
  • Preheat the oven to 200C (180C fan) / 400F. Grease a 23cm / 9″ baking pan with oil.
  • Prepare the dough balls: Pull off a small amount of dough and roll into a ball about 2.5 cm / 1″ in diameter. Place the ball in the prepared pan. Repeat until all the dough has been used. Space out the balls in the pan (they will expand as they cook). Spoon the apple cinnamon syrup between the balls and round the edges of the pan. Sprinkle the cinnamon sugar on top.
  • Bake in the preheated oven for 25 minutes, or until the dough balls are crusty on top. Leave the pan to cool slightly, then place it in the centre of the table and invite everyone to tuck in.
  • Should there be any leftovers, store in the refrigerator for up to three days and gently warm through in the oven before serving.
Keyword Dairy-Free, Healthy Monkey Bread, Vegan Baking, Vegan Breakfast, Vegan Monkey Bread
Tried this recipe?Let us know how it was!


Monkey Bread (Vegan / Dairy-Free)

Good Hemp Seed Giveaway Results!
Before I go, I’d like to announce the winners of the Good Hemp Seed Giveaway.  The eligible entries were placed in chronological order and 3 winners were randomly selected using Random.org.

I’m delighted to announce that the winners are…

1. Emma
2. Samantha
3. Penniless Veggie

Please email your postal addresses and I’ll arrange for the gifts to be sent to you asap.

Have a great weekend everyone!

With love,

Sharon xx

Vegan Orange and Almond Cake

Vegan Orange & Almond Cake (Dairy-Free | Egg-Free)

Published on by Sharon44 Comments

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This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome, nourishing ingredients. Lightly sweetened and infused with the sunny flavours of fresh orange and almond, it’s perfect for afternoon tea, gatherings, or as a wholesome treat any day of the week!

Vegan Orange and Almond Cake


This cake was inspired by a scrumptious slice of orange and almond cake I once enjoyed at the Holburne Museum Garden Café here in Bath. Determined to recreate it at home with nourishing, plant-based ingredients, I set to work… and I’m delighted to say it turned out beautifully! Moist, flavourful, and subtly fragrant, it’s become one of our firm family favourites.

Unlike most cakes, this one is packed with goodness, including vitamin C, vitamin E, B vitamins, plant protein, and fibre – and provides slow-release energy thanks to the use of wholegrain flour and almonds.

AND it’s easy to make.  Even for me!  (And if I can bake it, you definitely will be able to).

It’s had great feedback from friends and family. I hope you love it as much as we do!

Why You’ll Love This Cake:

  • Deliciously moist with a fragrant orange-almond flavour
  • Naturally sweetened with maple syrup
  • Free from dairy, eggs & refined sugar
  • Nourishing & satisfying – perfect for an everyday treat

Recipe Cards

Vegan Orange & Almond Cake (Dairy-free | Egg-Free)

This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome nourishing ingredients. Perfect for teatime, or as an everyday wholesome treat!
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Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 10

Ingredients
 

  • 140 g / 1 cup fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 140 g / 1 cup plain (all purpose) flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 100 g / 1 cup ground almonds (almond meal)
  • 100 ml / ½ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 150 ml / ½ cup + 2 TBSP soya or almond milk
  • 200 ml / ⅔ cup maple syrup
  • ½ TBSP zest from an unwaxed / organic orange
  • 60 ml / ¼ cup freshly squeezed orange juice
  • 1 tsp orange extract
  • ½ tsp almond extract

Decorating suggestions:

  • Orange Cashew Cream Frosting (see recipe below) or apricot jam
  • 3 TBSP toasted flaked almonds crushed

Instructions
 

  • Preheat the oven to 180C (160 fan) / 350F. Grease the sides of a 20cm / 8 inch loose-bottomed cake tin with oil and line the bottom with non-stick baking paper.
  • Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. Tip any remaining wheat germ into the bowl. Add the ground almonds and stir through to combine.
  • In a separate bowl, use a fork to whisk together the oil, milk, syrup, orange zest, orange juice, orange extract and almond extract until fully combined.
  • Make a well in the dry ingredients, pour in the wet ingredients and stir to combine (but do not over mix). Pour the batter into the prepared tin.
  • Bake for 45 minutes, or until the cake is browned and feels springy when lightly pressed. Leave the cake in its tin until completely cooled (it will firm up as it cools).
  • Decorate with frosting or apricot jam and sprinkle toasted flaked almonds on top. Lightly press down on the almonds so that they stick. Chill in the refrigerator before serving.
  • Stored in an airtight container in the refrigerator, this cake will keep for up to 5 days. It also freezes well.
Keyword dairy-free cake, easy vegan cake, egg-free cake, healthy cake recipe, orange almond cake, Vegan Baking, Vegan Cake
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Orange Cashew Cream Frosting

In contrast to traditional frosting, this one is filled with nutrients including antioxidants, vitamins and minerals. It tastes delicious too! The cashews and coconut oil make it smooth and creamy, while the orange adds a zesty, fresh flavour.
The quantities in the recipe below yield about ¾ cup frosting, which is sufficient to frost the top of a 20cm / 8 inch cake.
Print Recipe
Hands-on time 10 minutes
Total Time 1 hour 10 minutes

Ingredients
 

  • 110 g / ¾ cup raw cashews
  • 55 ml / 3 TBSP maple syrup
  • ½ TBSP zest from an unwaxed / organic orange
  • 30 ml / 2 TBSP freshly squeezed orange juice
  • 1 tsp orange extract
  • ½ tsp vanilla extract
  • 45 g / 3 TBSP virgin coconut oil, melted

Instructions
 

  • To soften the cashews, boil them in a pan of water for 15 minutes or soak in freshly boiled water for 30 minutes. Rinse in cold water and thoroughly drain.
  • Place the cashews in a food processor along with the syrup, zest, juice, orange extract and vanilla extract. Process until the cashews are ground into a creamy mixture. Stop now and then to scrape down the bowl. Add the melted coconut oil and continue blending for a few minutes until the mixture is completely smooth. Taste test for smoothness.
  • Scoop the frosting into a bowl and chill for one hour, or until firm enough to spread. The frosting will keep for five days in the refrigerator. It is also freezable.
Keyword Cashew Cream Frosting, Dairy-Free, Vegan Frosting
Tried this recipe?Let us know how it was!

If you make this Vegan Orange & Almond Cake, I’d love to hear what you think – and any creative twists you try! Tag your photos with #bitofthegoodstuff on social media – I always love seeing your creations! You can also connect with me on Instagram, Facebook, or Pinterest.   

With love,

Sharon xx