Vegan Menu

I’ve been developing these vegan recipes for years. I use homemade fruit purées and other plant based goodies to make sure they are just as delicious and as decadent as my other bakes.

If you cannot see what you’re looking for, please let me know and I’d be happy to discuss your ideas and suggestions!

Boho Vegan Menu

  • Vegan Raspberry Ripple & Vanilla Bean – vanilla sponges dotted with raspberries and filled with raspberry ripple cream – heavenly! 

  • Vegan Strawberry Shortcake Sponge – vanilla sponges, dotted with strawberry chunks with vegan shortbread crumb

     

  • Vegan Rhubarb Crumble Cake – chunks of tangy rhubarb and vanilla sponges filled with fresh rhubarb compote and buttercream and crumble crumb

  • Vegan Cherry, Pistachio & Coconut Cake – coconut and vanilla bean sponges dotted with cherries and speckled with pistachio

  • Vegan Zesty Lemon, Coconut & Fresh Berry – zesty lemon and coconut sponges dotted with blueberries, blackberry or raspberry - delicious filled with berry compote or vegan lemon curd and meringue

  • Vegan Sticky Chocolate Fudge Cake — Perfect with vegan chocolate ganache, vanilla-bean cream, and berry compote or a vegan caramel swirl

  • Vegan Sticky Double Chocolate & Banana — Dark chocolate sponges, chocolate chunks and banana purée makes this cake rich and moist

  • Vegan Sticky Toffee Apple Cake — My most popular vegan bake made with apple and date purées. Divine with a drizzle of vegan caramel!

  • Vegan Apple, Almond & Vanilla Chai Sponge – lightly spiced vanilla bean sponges with soft chunks of apple

  • Vegan Chocolate Coconut Brownie Cake & Raspberry Ruffle – my latest recipe blends coconut oil, coconut cream and dark chocolate to make a super decadent sponge. The filling is made from a rich coconut and raspberry cream

  • Spiced Carrot, Apple, Pineapple, Coconut & Pecan – a British classic, perfect with vegan vanilla bean buttercream.

  • Banoffee Banana Caramel Cake – fluffy banana sponge with chocolate chips and homemade coconut caramel

  • Hummingbird Cake — My vegan version of this Southern American classic, made with pineapple, pecan and banana. Lightly spiced with fresh nutmeg and perfect with vanilla bean buttercream