Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.
Chocolate-covered marshmallow on a crisp digestive biscuit – what a lovely afternoon teatime treat! If you’ve never had British teacakes, they’re a bit like American s’mores, only shaped like a dome and much trickier to make.
Everyone except me likes pumpkin spice. (At least in our house.) So once a year I buy the cans of pumpkin and the house turns into a pumpkin spice factory. These dairy-free pumpkin scones are a special treat that are very popular around here.
Fudgy in the middle, crispy on the outside, and animal-free. The best vegan brownies, sure to put a smile in your tummy any day of the week!
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.
Citrus + berries is a vibrant combination with many delightful variations: orange blueberry, lime blackberry, grapefruit raspberry, and of course today’s feature of lemon strawberry cupcakes.
These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening.
This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.