Vegan ‘Wagon Wheel’ Slices

Now who didn’t love Wagon Wheels before they went Vegan?   

I used to love them and with any of the recipes I do at The Bakery I always want simple, yet tasty treats and treats that we all used to devour before we saw the light 😉

So below is the recipe for ‘Wagon Wheel’ Slices…..

  • 135 g plain flour
  • 100 g brown sugar
  • 45 g  coconut
  • 125 g melted vegan marg
  • 2/3 cup raspberry jam
  • 250 g packet vegan marshmallows
  • 220 g dark chocolate 
  • 50 g vegan marg
  1. Preheat oven to 180 degrees
  2. Grease and line a rectangular slice tray (approx 16cm X 26cm)

To make the base:

  1. put the plain flour into a bowl.
  2. Add the brown sugar and coconut and stir to combine.
  3. Add the melted vegan margarine and mix well until crumbly and completely combined.
  4. Press the mixture firmly into the base of the prepared tin and smooth down with the back of a spoon
  5. Bake for 15 minutes or until lightly golden.

    The Jam part…


  6. While the slice is still warm, spread the jam over the top.

The Marshmallow part

  1. Cut each marshmallow in half (using scissors is easiest).
  2. Place the marshmallow halves (cut-side down) onto the jam.
  3. Place back into the oven for 2 minutes.
  4. Use a spoon or spatula to gently press the marshmallows down so that you have a flat surface.
  5. Leave in the tin to cool.

    And then slice and dice, the size is up to you!

Have fun and don’t forget to let me know how it goes!


Lots of love

Paula x

Please follow and like us:

Vegan Peanut Butter Cookie Dough Bars

Cookie dough as a cake?  

I know right? I’d never thought about it before AND with Peanut Butter!

To be honest I’m not a peanut butter fan – on it’s own – but OMG it’s so good in cakes and even better in this recipe, lathered with chocolate.

This recipe is so simple which I found, however I have put my own twist to it which means it’s got minimal ingredients and ingredients you can find (which I love!) and no baking….so it’s raw, delicious and easy!

Have a go and let me know what you think.

What you’ll need:

  • 1 and 1/2 cups of plain flour
  • 1/2 cup + 2 Tbsp. golden syrup
  • 2 and 1/2 Tbsp.sunflower oil
  • 5 Tbsp. peanut butter
  • 1 tsp vanilla essence
  • 3/4 cup vegan dark chocolate
  • For the topping:
  • 1 cup vegan dark chocolate
  • 2 Tbsp.  peannut butter
  • 1/2 Tbsp. vegan margarine

What to do:

  1. Put the plain flour in a bowl and set aside.
  2. Mix the golden syrup, sunflower oil, peanut butter, and vanilla in a bowl.
  3. Put your wet ingredients into your dry ingredients, and mix it all up. Add your chocolate and give it a good old mix – it should turn into a dough like mixture (funnily enough!)
  4. Line a 8″ square pan with baking paper. Press your dough into the pan, and flatten with your hands. The put into the freezer for 20 minutes (don’t forget it like I usually do!)

To make the topping:

  1. Melt your chocolate, peanut butter, and vegan margarine in a microwave-safe bowl in 30-second intervals or in a pan but only on a low heat and mix to combine.
  2. Then carefully pour your chocolate over your cookie dough, and place in the fridge to set (shouldn’t take more than an hour)
  3. Cut into squares, and store in an air tight container in the fridge (if it’s a little warm outside).

Easy and lovely!

Paula x

Please follow and like us:

Awesome Vegan Bread Pudding

Good old fashioned Bread Pudding

If you’ve ever tried Bread Pudding, you’ll understand why it’s a real comfort food.  It’s a real stodgy, heart warming cake that can either be devoured with a nice warm cuppa or topped with vegan custard and warmed slightly as an after dinner desert.

I honestly didn’t think I’d ever get to make it since turning vegan, as beef suet was used in it’s making in days gone by and even before I’d made the cruelty free change it wasn’t something I thought I could get right!

Yet here I am making it perfectly, and you can too cos it’s so easy!

P.S my mum loves this recipe and she’s one of my worst critics! (in a good way I mean!)

How to make Vegan Bread Pudding


400g of white bread, torn into pieces (about 7 cups)

600ml of plant milk (I use Soya) (2 1/2 cups)
450g of dried fruit (3 cups)
100g sugar (1/2 cup)
50g of self raising flour (1/4 cup plus 2 TBS)
1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
2 Chia ‘Eggs’
100g of vegan marge, melted (7 TBS)
demerara sugar to sprinkle on top


Preheat the oven to 150*C/300*F.  Grease a pan about 12 by 9 inches well.  Set aside.

Rip the bread up into a large bowl.

Pour the plant milk over the bread covering it all (I used Soya but any will do) and let it to stand for 10 minutes.

Beat it all together with a wooden spoon.  Stir in the dried fruit and sugar.

Mix well together and then stir in the flour and mixed spice.

Add the beaten chia ‘eggs’ and the melted vegan margarine.

Pour into the prepared pan and sprinkle demerara sugar on top evenly.

Bake for one and a half hours.

After one and a half hours raise the oven temperature to 180*C.350*F. and bake for a further 10 minutes or so until the pudding is golden.

If you can stop yourself from trying it whilst warm, let it cool and then either serve cold or eat warmed up with vegan custard!


Let me know how you get on 🙂

Paula x

Please follow and like us:

Jam Doughnut Cupcakes soooo scrummy!

These are magical, and to be frank there is no better way I’d rather spend a Saturday morning than bake these!

They may look complicated but they really are not.

They are light.

They are fluffy.

They are gorgeous!

AND easy to make!

So without any further ado, check out the recipe below and create your won little cupcakes of pleasure!

Thanks to Wallflower Kitchen for the recipe 🙂


What you’ll need:

120 ml soya milk or almond milk
1/2 tsp of apple cider vinegar
125 g self raising flour
1 tbs cornflour
40 ml sunflower oil
75 g caster sugar
1/2 tsb vanilla extract
Raspberry jam
Icing Sugar to decorate

What you’ll need to do:

  1. Preheat the oven to 170 and line a cupcake tray with cupcake cases
  2. Mix the plant milk and vinegar together in a bowl or jug and leave to “curdle” for a few minutes.
  3. Meanwhile, mix the flour and corn starch together in a separate bowl.
  4. Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture. Stir everything until just combined.
  5. Divide equally between 12 cupcake cases and bake for 20-25 minutes until golden brown and spongy to the touch.
  6. Leave to cool completely before coring the center of the cupcakes. I used an apple corer but you can also find cupcake corers.
  7. Fill the center’s with the jam and dust with icing sugar.

These are available to order via my bakery on facebook!


Enjoy xx

Please follow and like us:

Chunky Dark Chocolate Cookies

Cookies aren’t my forte…..

Neither is dark chocolate.

However, because I know a lot of people absolutely love them, especially when chocolate’s involved I went searching for  a simple recipe.

Luckily for me Daily Rebecca came up trumps and posted The BEST Vegan Chocolate Chip Cookies ready for me to do my thing with!

These turned out great.   Moist, fluffy AND chewy – just how a cookie should be! (as long as you don’t over cook them)


Don’t they look good????!!

You’ll be able to order these once Paula’s Vegan Bakery is up and running (hopefully early August) but in the meantime if you fancy doing your own, now’s your chance!

What you’ll need: (it’s in cup’s I’m afraid, so you’ll need to use a converter to grams)

½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups self raising flour
1 teaspoon bicardonate of soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan dark chocolate (broken up in to chunks)

What you’ll need to do:

Firstly you’ll need to pre-heat your oven to 200 degrees.

Next mixed together the coconut oil and brown sugar, until it’s nice and creamy.  Add the almond milk and vanilla – it’ll be pretty runny but don’t worry  that’s how it’s supposed to be.

Next in a separate bowl mix your bicarb of soda, baking powder and salt and then combine all together into the one bowl.  You’ll find the ingredients lumpy, but don’t worry, just fold in the chunky chocolate until it’s all mixed in together.

Next you’ll need to use a dessert spoon and lump the mixture onto some greased proof paper on a baking tray.  Don’t worry about flattening them out as the heat will do that for you – just make sure they aren’t too close together.

Then pop them into the oven and bake for about 8-10 minutes (please do keep an eye on them) once they start to harden round the edges and don’t leave in imprint if you touch the top – they are done. You don’t want them too hard.

And enjoy!

P x

Please follow and like us:

Fruity Tutti Raw Flapjacks

Just look at these!

Aren’t they a beautiful colourful?

I’ve been re-creating lots of vegan cakes recently but nothing as colourful as these flapjacks.

My theory on why they are so lovely, is because they are really really good for you because they are Raw!   No sugar (other than natural sugar from the fruit), which most of my cakes have and lots of flavor and so easy to make.

As part of Paula’s Vegan Bakery, I want to create good old fashioned cakes but I also want to re-create such cakes but of the raw variety too.  Raw is just as tasty!

Thanks to The Herb Diaries for the recipe 🙂

These will definitely be available to buy too. The only prerequisite is that they’ll need to stay in the fridge if it’s a little hot outside (or inside for that matter).


What you’ll need:  

150 g of raisins
105 g of coconut oï
70 g cup of pumpkin seed
70 cup of dried apricots, chopped
180 g oats
1 tbsp ground flax

What you’ll need to do:

Using a blender, blend the raisins and coconut oil until a smooth paste forms.  Once done mix the paste with the rest of the ingredients until they are all combined.  Then press into a lined shallow tin and then put into the fridge for around an hour.  It’ll firm up and voila your flapjacks will be ready to eat and share 🙂



Paula x

Please follow and like us:

Easy Vegan Banana Loaf

If you are new to cooking and on a tight budget (who isn’t?) then Jack Monroe’s book ‘A Girl Called Jack’ is THE recipe book!

I’ve always thought that good food recipes had to be complicated, with loads and loads of ingredients and utensils/equipment that only the experts would have.

That was until I found Jack’s book!

It’s not a Vegan book by any means, but it does have recipes that are vegan and the one’s with meat you can substitute to make it vegan.

One of my favorite recipes is this beautifully easy Banana Loaf recipe, it’s only got a few ingredients (which I like ALOT) and it’s blinkin tasty!

AND I can guarantee it will come out like this!


So you fancy making it for yourself?

Here you go then – you won’t regret it!

What you’ll need: 

3 large bananas (over-ripe is the best!)
75 g oil (I used sunflower)
50 g sugar
225 g self-raising flour
3 teaspoons baking powder
1 teaspoon ground cinnamon

What you’ll need to do:

Preheat oven to 180°C, and lightly grease a loaf tin.

Next peel your banana’s and mash them in a bowl. I kept mine a little lumpy just cos I could!  Next add the oil and sugar to the banana’s and stir.  Next add the flour, baking powder and cinnamon and stir well.

Once that’s done pour it all into the loaf tin and bake for approximately 30-45 minutes (depending if you have a fan over or not – mine is, so it cooks a lot quicker).  Just make sure you cover if the top starts to darken too much, before the inside had been cooked – do the usual test by putting in a knife to test if it’s come out clean or not.

Once done, leave it to cool for 5 mins and then pop it onto a cooling rack to cool down completely (not before you sneak a little bit, cos if your’e like me you can’t wait to try it!)

Keep it in a cool dry place, covered and it’ll last a week! (If you don’t gobble it all down before then that is!)

Note: This beautiful loaf will be available to buy as soon as my online bakery is open (hopefully early August) – check out my Facebook Page here for updates 🙂



Please follow and like us:

Beautiful Bakewell Tart

There’s something quite magical about baking, especially Vegan Baking.

To create beautifully delicious cakes without any harm, well it’s amazing. Especially when they taste almost as good as before.

I’ve been looking for good traditional recipes, to bake for my new little venture and asked a good few vegan’s what baked good’s they missed the most – Bakewell Tart came out on top!

So without further ado here is the recipe……….all thanks to Live Long and Vegan


Yum yum!


What you’ll need:

100g Plain Flour
25g Icing Sugar
50g Vegan Margarine
50g Ground Almond
40g Self Raising Flour
30g Sugar
1/2 tsp Baking Powder
1 tsp Sunflower Oil
60ml Water
4 tbsp Raspberry Jam

For the topping:

200g Icing Sugar
Water – little by little

What you’ll need to do:

Start by making the shortcrust pastry base, by mixing the plain flour and icing sugar. Then add the vegan margarine and rub between your fingers until the mixture becomes breadcrumb like.  Then add water, little by little, until the mixture turns into a pastry dough.

Next roll the dough out into a circular shape on a floured work surface, until it is around 5mm thick, then push into a shallow tin of 7-8 inches diameter.  Using a fork prick the pastry and bake at 180°C for 10 minutes until just starting to harden up. Take out of the oven and out of the tin, and place on a baking tray.

Make the filling by adding the ground almonds, self raising flour,  sugar and baking powder. Stir these together well before adding the vegetable oil and cold water. Stir together and you should get a sort of gloopy cake mixture that looks a bit rough because of the ground almonds.

Now the pastry dough has cooled down add the raspberry jam. Spread this evenly over the base before carefully spooning the almond mixture on top. Spread this with the back of a spoon so that it makes an even layer with no jam poking through! Pop back in the oven at the same temperature for 25 minutes.

The middle should rise, essentially it is like a cake mixture, and you can test it after 25 minutes by putting a cocktail stick inside and seeing if it comes out clean. If it isn’t yet done, put it back in but keep a close eye on it to ensure the pastry edges don’t burn.

When cooked, remove from the oven and set aside until completely cool.

Now do the topping:

Once cooled, sift the icing sugar into a bowl and add water a little bit at a time, to make a fairly stiff icing. Bear in mind, this icing needs to be spreadable, but you don’t want it all thin and running down the edges of your pastry case! Spread evenly over the cooled almond topping and there you go all done!


Now you get to try it!

P x

Please follow and like us:

Vegan Crazy Carrot Cake!

If you’ve been following recently you’ll know that I am intending to start my own little Vegan Cake venture very soon (I’ll be posting on my Facebook Page soon the name of my business – when I’ve thought of one – and update you on progress and tasting opportunities!)


Because I thought it was about time that us vegan’s got to eat those good old fashioned cakes we loved, and ate whilst we were non-vegans.    I kind of think we deserve it and plus it’s another way of getting those non-vegan’s in our life to realise that being vegan isn’t so bad after all!

If only the killing of poor innocent animals wasn’t enough to turn them, this might…in some small way!

Anyway, as part of the process I decided to find a good old recipe for that vegetable cake we all know very well – Carrot Cake!

Luckily for me I found a great recipe on The Ethical Chef which I found to pretty simple to follow.

This was the result (I did cut it too soon, cos I couldn’t wait to try it…hence it crumbling a bit!)


So what do you think?  Wanna try it?

Here’s the recipe just in case you do:

What you’ll need:

225g Carrots
280g Self Raising Flour
170g Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
200g Vegan Margarine/or Vegan Butter
200ml Orange Juice
1 tsp Orange Zest
1/2 Vanilla Extract
a pinch of Salt

What you’ll need to do:

Mix the sugar and margarine together in a mixing bowl until it’s light and fluffy (I used a hand mixer just to make sure!)  You’ll then need to grate the carrots and then add them to the mix.  Then throw in the sultana’s, orange juice and zest.   Give it a good old mix.  Then add the flour, salt spices and vanilla – stir it all together well.

Pour into a loaf tin, or whatever tin you have and place in the oven for about 20 minutes, at about 170 degree’s,  until it’s nice and brown (cooked in the middle of course).

I decided not to add an icing to the top, because it was already sweet enough – but if you feel like making one – then go right ahead!





Please follow and like us:

Luscious Lemon Drizzle Cake

Man….this is my favorite cake so far and it’s so easy to make!

Who said being Vegan means you miss out on your old favorites?

They were WRONG!

This is simply gorgeous, light as a feather and ‘easy peasy lemon squeezy’ to make!

Thanks to the talented baker at Heavenly Vegan Baking for this little beauty..


What you’ll need:

250g self raising flour
2tsp baking powder
200g sugar
75ml sunflower oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon (or 2 to 3 tablespoons of bottled lemon juice)
Zest of two lemons

For the topping:

Juice of one lemon (or same as above)
75g caster sugar

Ok what you’ll need to do:

Start by mixing together the milk and vinegar in a bowl.  Mix it so it curdles, this is essential as it gives it the fluffy texture and helps it rise.   Then you’ll need to grate the lemons and set to one side for the icing. Squeeze the juice of the lemon into a large bowl.

Now add the oil, sugar and lemon zest and milk mix to the large bowl and mix it all together well.

Add the flour and baking powder and combine it together, but not too well.  Once that’s done, pour the mixture into a loaf tin (making sure it’s lined with baking paper first).  Place in the preheated oven for 40-50 minutes at oven temp 180 degrees (less if you have a fan assisted oven).  Take out once it’s golden and comes out clean with a slim knife.

You’ll then need to cool it in the tin whilst you make the icing, please remember not to take it out of the tin yet! (I’ll tell you when).

In a small bowl mix together the caster sugar and lemon juice.  Next pierce the cake with a toothpick or something similar across the cake, then drizzle the icing all over.   Leave the cake to cool in the tin for about 20-25 mins and then transfer to a wire rack to cool completely.

Making sure you take a big old slice to test!  I did and I was glad I did!

Let me know how yours turns out.



Please follow and like us: