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Cakes & Traybakes

One-Bowl Vegan Chocolate Cake: Deep, Soft, Simple — For one deep 20cm vegan chocolate cake, whisk 250g plain flour, 200g caster sugar, 40g cocoa, 6g bicarbonate of soda, and 3g fine salt.
Vegan Brownies Recipe: Keep the Formula Together — A fudgy vegan brownie needs a complete egg-free formula, accurate measurements, and thorough baking—not a deliberately raw centre.
Vegan Lemon Drizzle Traybake: A Bright 20cm Cake — For a 20cm vegan lemon drizzle traybake, whisk 250g plain flour, 160g caster sugar, 8g baking powder, 2g bicarbonate of soda, 2g salt, and the zest of 2…
Vegan Traybakes: A Practical One-Tin Guide — A reliable vegan traybake starts with a tested recipe written for the exact tin.

Vegan Banana Bread: A Reliable 2lb-Loaf Recipe — For one vegan banana bread in a 900g/2lb loaf tin, mash 300g peeled ripe banana with 100g light brown sugar, 80ml neutral oil, 80ml unsweetened oat or…
Vegan Banana Muffins: A Complete Source-Led Recipe — Make vegan banana muffins by following one complete muffin formula, including its ingredients, case filling, oven setting and centre-doneness check,…

Vegan Buttercream Recipe: Mixing and Storage — Follow one complete vegan buttercream formula, keeping the specified fat, sugar and liquid additions together.
Vegan Egg Substitutes for Baking, Chosen by Job — Choose a vegan egg substitute by the egg's job. For binding in cookies or sturdy loaves, mix 7g ground flaxseed with 45ml water and rest 10 minutes.