It’s about time I shared a vegan pâte sucrée recipe so we can get started on making all kinds of tarts on here. (First up will be a vegan strawberry tart so stay tuned for that). This is my go-to dough for making any kind …read more
I was recently asked if the lemon cake recipe could be made into a vanilla one, which got me testing and thinking about how I should probably share a basic vegan vanilla cake recipe on the blog (thanks Cassandra!). But why stop at one recipe …read more
We’ve all been there. Thrown ourselves excitedly into a baking project only to have it go terribly wrong and be so stressful we swear off of it for good. Now, I’m not saying this post will solve all your problems. But hopefully these general baking …read more
*This homemade vegan butter is adapted from Mattie’s recipe over at veganbaking.net. He goes into the whys and hows of each ingredient and explains the whole process really well if you want to know more about it.* Anytime I call for vegan butter in a …read more
An easy and simple recipe for vegan cream cheese that doesn’t involve the use of tofu or cashews. Just the magic of some unsweetened plain soy yogurt. After being blended with unrefined coconut oil, it yields a smooth, creamy and tangy vegan cream cheese. Perfect …read more
I feel like candied citrus peels are the kind of thing that people either really like or absolutely hate. I personally love them. So much so that when I eat something with them in it, like panettone or hot cross buns, I’ll pick out the …read more
Simple syrups are arguably the most basic of things to make but have a surprisingly wide variety of uses. From soaking cakes, to making cocktails, sorbets and candied citrus peels, it’s a good recipe to have in your back pocket. In its most basic form, …read more
This vegan lemon curd is tangy, creamy and super easy to make. All it takes is a few simple ingredients and about 20 minutes of your time! There’s no risk of eggs curdling or of it leaving an eggy aftertaste in your mouth. Lemon curd …read more
This vegan crème pâtissière (or pastry cream, or custard) is the first of many recipes that will be part of the “basics” category. It’s a staple in baking and very versatile. Whether for filling a cake, a fruit tart or eating by the spoonful, it’s …read more