Vegan choc peanut butter cake
This cake uses peanut butter and banana to serve you some luscious mud-cake realness. Bonus points? It’s even refined sugar, egg, AND gluten-free! Try making this unicorn of a cake here.
Chocolate peanut slice
There are just six ingredients in this slice, with puffed brown rice and roasted peanuts stirred into a mixture of dates, peanut butter and vanilla, then topped with melted chocolate. The dates are the secret to creating a gooey caramel while cutting back on processed sugar.
Steamed banana cake
This banana cake doesn’t quite have the same texture as say, a sponge cake, but the tapioca flour provides a springiness that is addictive all on its own. Bonus points, the sauce on the cake is also made with coconut cream, so our dairy-free friends don’t have to miss out!
Melty mozzy
This recipe makes a savoury, melty “cheese” out of cashews and miso. Use it to replace cheese toppings and stuffings in your favourite recipes, like this spinach manicotti!
Dark chocolate espresso mud cake
Coconut oil and almond milk take the place of butter and cow’s milk in this dark beauty. Just remember to use dairy-free chocolate when making the ganache as well!
Paul’s Mum’s ginger biscuits
Embrace true retro baking when you make Paul Hollywood’s mum’s biscuits (try saying that three times fast!) - which uses margarine instead of butter! This recipe uses ratios by weight, so if you’re apprehensive about using margarine, you can experiment with different fats as long as you keep it in the same weight!
Choc mousse with berries
Can a mousse be dairy-free? We say it can! Avocado is our secret saviour here - its creamy flesh provides a luscious texture to the mousse, without needing cream.
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