One bowl vegan cake

Prep time 10 mins
Bake time 50 mins

For the cake:

2 cups / 500g  dairy free milk
2 tsp vinegar
11/4 cup / 313g apple sauce
2/3 cup / 167g oil
2tsp vanilla extract
2 cups / 500g flour
1 cup / 250g sugar
50g cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt

For the frosting:

200g vegan butter
300g icing sugar
150g cocoa powder
50g chocolate melted
add dairy free milk as needed for smooth paste


  • Oven 180 degrees C
  • Mix Vinegar and milk in a large bowl set aside for a minute
  • Add the apple sauce, oil, vanilla – whisk
  • Sieve through all the dry ingredients into the big bowl – whisk
  • Put in oven for 45-50mins
  • Whilst in the oven, make the frosting – leave icing sugar till last
  • Mix everything else together, whisk, then icing sugar gradually
  • Make it pretty
  • EAT!

Oatmeal rhubarb crumble

  • 450g rhubarb or other fruit
  • 6tsp maple syrup
  • 4 tablespoons of water
  • A squeeze of lemon
  • Ingredients for the Crumble:
  • 60g plain flour
  • 25g coarse oatmeal (the fresher the better)
  • 60g brown sugar
  • 60g soy margarine
  1. Cook the fruit with the maple syrup, water and lemon juice until it is soft but not mushy. Place in a deep pie dish.
  2. Sift the flour, then mix together the ingredients for the crumble in the order given above. Warm the margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit.
  3. Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven or until the crumble is brown and crunchy.

Spinach soup

  • 25g oil
  • 1 onion, chopped
  • Spinach, as much as you have
  • 1 small potato, peeled and diced
  • 1 tsp ground black pepper
  • 1l veg stock
  • 1 can coconut milk
  1. Heat the oil in a large saucepan. Add the onion and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
  3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

Anzac cookies

Serves: 20 serves

Prep time: 20 min

Cooking time: 10 min


1 cup / 150g Plain flour

1 cup / 90g Rolled oats

1 cup / 85g Desiccated Coconut

3/4 cup / 100g Brown Sugar

2 tbsp Maple syrup

2 tbsp water

60g Oil

60g butter

1tsp Bicarbonate of soda


  1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Combine flour, oats, coconut and sugar in a large bowl.
  2. Stir the butter, syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add liquids to the oat mixture and stir until well combined.
  3. Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 10 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

Adapted from:

Eggplant & Chickpea curry

Serves: 4-5 people
Prep time: 20 mins
Cooking time: 50 mins

  • 2 eggplants
  • 2 tbsp oil
  • 1 tbsp brown or black mustard seeds
  • 10-12 curry leaves, plus extra to serve, if you like
  • 2 onions, finely chopped
  • 2 dried chillies, chopped
  • 4 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 400ml can coconut milk
  • 6 tomatoes, quartered
  • 400g can chickpeas, rinsed and drained
  1. Chop up eggplants, drizzle with oil and roast lightly in oven for 15- 20 mins.
  2. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
  3. Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

Spiced carrot & lentil soup

Serves: 4-5
Prep time: 5 mins
Cooking time: 10 mins

  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 2 tbsp olive oil
  • 600g carrots
  • 140g split red lentils
  • 1litre hot vegetable stock (from a cube is fine)
  • 125ml almond/macadamia/rice milk
  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
  2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Lemon Bliss Balls

Makes: 20-25
Prep time: 5 mins
Total time: 15mins

Lemon Bliss Balls

  • 1 cup ground almonds
  • 1 cup desiccated coconut
  • zest of one large lemon*
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 2 tablespoon maple syrup
  • extra desiccated coconut for rolling in
  • * double the lemon if you like a bit more tang.
  1. Combine well/add to a food process
  2. Roll into balls
  3. coat in icing sugar, then roll in coconut