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        Home » Recipes

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        The Best Vegan Creme Brûlée Brownies

        May 26, 2023

        These creme brûlée brownies are rich and decadent, and are topped with the smoothest, creamiest creme brûlée. 

        This creme brûlée brownies recipe is the perfect brownies to make for a family special occasion, individual desserts, with a crackly caramelised top. And if you wanted to make the occasion a little more fancy, blowtorch it, in front of guests!

        Not to mention these vegan brownies are also completely vegan! 

        creme brûlée brownies

        This brownie dessert is super easy to make, requires just 10 everyday pantry ingredients and is super simple to make

        This caramel on brownies recipe was inspired by my epic fudgy vegan brownie recipe. These homemade gluten free brownies are composed of a soft, dark rich chocolate interior with a crinkly crust on top. Like you usually find on top of perfect traditional non vegan brownies.

        creme brûlée brownies

        In this creme brûlée brownie recipe I will be going through how to make the best vegan brownies and the simplest creme brûlée recipe and answering your FAQs such as ‘how to make brownies vegan’ ‘vegan cream for creme brûlée’ ‘how long does vegan brownies last’ and so much more.

        A really great thing about this vegan gluten free brownie recipe is how versatile it is. Which is what makes this eggless brownie recipe best. For example, you can make this creme brûlée vegan brownie into a lemon infused creme brûlée to make it more tangy or a strawberry infused creme brûlée, by incorporating some strawberry purée into the creme brûlée mixture.

        I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

        If you’re looking for more vegan dessert recipes to add to your baking list check out my Easy Orange Vegan Creme Brûlée Recipe and Vegan Mini Chocolate Tarts

        [feast_advanced_jump_to]

        Ingredients

        • Coconut cream - If your not a fan of coconut and don’t want to use it in your creme brûlée, I assure you, you can’t taste any coconut!
        • Sugar - I use caster sugar as its a very refined sugar, if you can’t get your hands on any then refined or normal granulated sugar will work well too.
        • Cornflour - this will help thicken the creme brûlée 
        • Plant based milk - you can use any plant based milk, form, soya, oat or coconut 
        • Orange - will be infusing the orange zest into the ..
        • Brown sugar - will be using this to create the caramelised top

        See recipe card for quantities.

        creme brûlée brownies

        Instructions

        • Place the butter, sugar, and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted-DONT let it boil.
        • Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.
        • Add in the dry ingredients and stir until fully incorporated. Be careful not to over mix.
        • Transfer the batter to the prepared tin and spread it level. 
        • Bake for around 20/30 mins or until a skewer inserted in the centre comes out with moist crumbs but not gooey or wet. [If it comes out clean they are overdone so be careful not to leave them in too long]
        • Leave the brownies to cool completely for at least 20/30 mins.

        Creme Brûlée 

        • Heat the milk, sugar and cornflour in a pan until the sugar has dissolved. Then remove the pan from the eat and add the coconut cream.
        • Return the pan to the heat and whisk continuously until think.

        Allow the creme brûlée to cool before pouring the creme brûlée filling over the brownies and set in the fridge for at least an hour.

        creme brûlée brownies

        Sprinkle brown sugar over the creme brûlée and caramelise it using a blow torch. All that's left is to slice and enjoy!

        Variations

        Simple ways you can change this recipe to better suit your dinner guests:

        Prefer something more fruity ?

        If you’d prefer to infuse berries into your creme brûlée, simply incorporate the purée of the berry of your choice into the creme brûlée.

        Not a fan of orange?

        If you’d prefer a classic creme brûlée without the orange, simply remove the orange zest, and follow the recipe as is.

        Let me know in the comments if you try these variations or if you came up with your own!

        creme brûlée brownies

        Storage

        Storing and freezing vegan creme brûlée brownies

        How long does gluten free vegan brownies last?

        These dessert brownies should be kept at room temperature for up to a week but can be frozen for up to a month and if stored in an airtight container.

        Top tip

        Although this layered brownie recipe is super simple to make, here are just a few expert tips I'd recommend:

        Make sure to freeze the bars for at least 2 hrs, or until everything is completely set, before removing from the freezer.

        Master the art of baking GF, DF & Vegan

        Baking Free From 101


        📖 Recipe

        Creme Brûlée Brownies

        Print Rate Add to Collection Go to Collections
        Course: Dessert
        Cuisine: Homemade
        Diet: Vegan
        Prep Time: 10 minutes minutes
        Cook Time: 25 minutes minutes
        Servings: 8

        Equipment

        • Blowtorch

        Ingredients

        • 250 g Sugar
        • 110 g Vegan butter
        • 120 ml Plant based milk
        • 180 g Vegan chocolate
        • 180 g Gluten Free flour
        • 40 g Cocoa powder

        Creme Brûlée

        • 35 g Sugar
        • 20 g Cornflour
        • 100 ml Plant based milk
        • 200 g Coconut cream

        Instructions

        • Preheat oven to 180°/ 350°F/Gas mark 4. Grease your cake tin and line with greaseproof/parchment paper.
        • Place the butter, sugar, and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted-DONT let it boil.
          250 g Sugar, 110 g Vegan butter, 120 ml Plant based milk
        • Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.
          180 g Vegan chocolate
        • Add in the dry ingredients and stir until fully incorporated. Be careful not to over mix.
          180 g Gluten Free flour, 40 g Cocoa powder
        • Transfer the batter to the prepared tin and spread it level.
        • Bake for around 20/30 mins or until a skewer inserted in the centre comes out with moist crumbs but not gooey or wet. [If it comes out clean they are overdone so be careful not to leave them in too long]
        • Leave the brownies to cool completely for at least 20/30 mins.

        Creme Brûlée

        • Heat the milk, sugar and cornflour in a pan until the sugar has dissolved. Then remove the pan from the eat and add the coconut cream
          35 g Sugar, 20 g Cornflour, 100 ml Plant based milk, 200 g Coconut cream
        • Return the pan to the heat and whisk continuously until think.
        • Allow the creme brûlée to cool before pouring the creme brûlée filling over the brownies and set in the fridge for at least an hour.
        • Sprinkle brown sugar over the creme brûlée and caramelise it using a blow torch. All that's left is to slice and enjoy!

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        *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

        © Whisk Me Free. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

        The Best Quick and Easy Orange Vegan Creme Brûlée Recipe

        May 26, 2023

        This vegan creme brûlée recipe is so smooth and creamy. It’s the perfect dessert if you’re looking for a dessert that’s not too sweet and heavy. This recipe for creme brulee dessert is infused with orange zest, to help balance the sweetness.

        This creme brulee orange is the perfect treat to make for a special occasion, individual desserts, with a crackly caramelised top. And if you wanted to make the occasion a little more fancy, blowtorch it, in front of guests!

        Not to mention this creme brûlée is also completely vegan! 

        vegan creme brûlée recipe

        This dairy free creme brûlée recipe was inspired by my individual chocolate puddings Which is a healthier alternative to traditional chocolate pudding as the setting agent used are chia seeds rather than gelatine, this provides the tart with extra nutrients, antioxidants and also an excellent source of omega 3's.

        In this creme brulee easy quick recipe I will be going through how to make these creme brulee gluten free and answering your FAQs such as ‘how to make creme brûlée without cream’ ‘vegan cream for creme brûlée’ ‘how long does creme brûlée last’ and so much more.

        vegan creme brûlée recipe
        Why it's so great

        A really great thing about this brûlée recipe is how versatile it is. Which is what makes this vegan dessert best. For example, you can make this dairy free creme brûlée into a lemon infused creme brûlée to make it more tangy or a strawberry infused creme brûlée, by incorporating some strawberry purée into the creme brûlée mixture.

        I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

        This recipe for gluten and dairy free creme brûlée requires less than 10 simple pantry ingredients. 

        If you’re looking for more vegan dessert recipes to add to your baking list check out my Easy 2 Minute Recipe For Lava Cake and Cheesecake Caramel Recipe 

        [feast_advanced_jump_to]
        vegan creme brûlée recipe

        Ingredients

        • Coconut cream - If your not a fan of coconut and don’t want to use it in your creme brûlée, I assure you, you can’t taste any coconut!
        • Sugar - I use caster sugar as its a very refined sugar, if you can’t get your hands on any then refined or normal granulated sugar will work well too.
        • Cornflour - this will help thicken the creme brûlée 
        • Plant based milk - you can use any plant based milk, form, soya, oat or coconut 
        • Orange - will be infusing the orange zest into the ..
        • Brown sugar - will be using this to create the caramelised top

        See recipe card for quantities.

        Instructions

        1. Heat the milk, sugar and cornflour in a pan until the sugar has dissolved.
        2. Then remove the pan from the eat and add the coconut cream and orange zest.
        3. Return the pan to the heat and whisk continuously until think.
        4. Transfer the creme brûlée filling to glass pots and set in the fridge for at least an hour.

        5. Sprinkle brown sugar over the creme brûlée and caramelise it using a blow torch.

        vegan creme brûlée recipe

        6. All that's left it to enjoy!

        Variations

        Simple ways you can change this recipe to better suit your dinner guests:

        Prefer something more fruity ?

        If you’d prefer to infuse berries into your creme brûlée, simply incorporate the purée of the berry of your choice into the creme brûlée.

        Not a fan of orange?

        If you’d prefer a classic creme brûlée without the orange, simply remove the orange zest, and follow the recipe as is.

        Let me know in the comments if you try these variations or if you came up with your own!

        vegan creme brûlée recipe

        Storage

        Storing and freezing creme brûlée

        How long does creme brûlée last?

        This easy creme brûlée dessert should be kept at room temperature for up to a week but can be frozen for up to a month and if stored in an airtight container. 

        Top tip

        Although this quick creme brûlée recipe is super simple to make, here are just a few expert tips I'd recommend:

        Make sure to freeze the bars for at least 2 hrs, or until everything is completely set, before removing from the freezer.

        Master the art of baking GF, DF & Vegan

        Baking Free From 101


        📖 Recipe

        Creme Brûlée

        Print Rate Add to Collection Go to Collections
        Course: Dessert
        Cuisine: Homemade
        Diet: Gluten Free
        Keyword: vegan
        Prep Time: 20 minutes minutes
        Cook Time: 0 minutes minutes
        Servings: 4

        Ingredients

        • 450 g Coconut cream
        • 70 g Sugar
        • 40 g Cornflour
        • 200 ml Plant based milk
        • 4 teaspoon Brown sugar
        • 1 Orange/Satsuma
        Metric - US Customary

        Instructions

        • Heat the milk, sugar and cornflour in a pan until the sugar has dissolved.
          40 g Cornflour, 200 ml Plant based milk, 70 g Sugar
        • Then remove the pan from the eat and add the coconut cream and orange zest.
          450 g Coconut cream, 1 Orange/Satsuma
        • Return the pan to the heat and whisk continuously until think.
        • Transfer the creme brûlée filling to glass pots and set in the fridge for at least an hour.
        • Sprinkle brown sugar over the creme brûlée and caramelise it using a blow torch. All that's left it to enjoy!
          4 teaspoon Brown sugar

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        *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

        © Whisk Me Free. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

        Best Recipe For Chocolate Tart And It's Vegan

        April 5, 2023

        This recipe for chocolate tart is incredible. These no-bake chocolate tarts are encased in a buttery, sweet pastry case and filled with smooth, creamy chocolate ganache. In this vegan tartlet recipe I’ve also broken down how to decorate these tartlets in 3 simple ways.

        These vegan tartlets are the perfect dessert to make any occasion feel special.

        Not to mention this chocolate tart filling no bake recipe is also completely vegan and gluten free! And would never have known.

        The tartlets filling is super easy to make, requires less than 10 everyday pantry ingredients and comes together in less than an hour

        recipe for chocolate tart

        In this tartlets chocolate recipe I will be going through how to make chocolate tart with raspberries and answering your FAQs such as ‘how to make an easy vegan tart crust’ ‘best dairy free ganache’ ‘how long does vegan no bake chocolate tart last’ and so much more.

        A really great thing about this chocolate tart baked recipe is how versatile it is. Which is what makes this recipe for chocolate tart best. For example, you can make this chocolate tart ganache into a white chocolate ganache tart or double chocolate/triple chocolate tart by incorporating a mixture of different flavored chocolate ganaches.

        You can also customize your tart with walnuts for extra texture, or decorate your chocolate tart with raspberries, or with berries of your choice.

        recipe for chocolate tart

        I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

        This recipe for chocolate tart easy requires just 7 simple pantry ingredients. 

        If you’re looking for more tart recipes to add to your baking list check out my 4 FRUITS GALETTE and PECAN PIE SKILLET

        [feast_advanced_jump_to]

        Ingredients

        • Vegan butter – This can be vegan/dairy free spread or block butter at room temperature 
        • Sugar – I like to use caster sugar in my tarts which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
        • Chocolate - you can use choc chips or chopped chocolate that’s vegan.
        • Gluten free flour - this needs to be plain flour as self raising flour will make your tart case thick, risen and cakey, which is not what we want.
        • Plant based milk - you can use soya, almond, coconut or pea milk.

        See recipe card for quantities.

        recipe for chocolate tart

        Instructions

        How to make chocolate tartletsz

        1. To make this easy chocolate tart recipe without cream begin by, mixing together your dry ingredients, then add the vegan butter and rub the butter into the flour until it reaches a crumb consistency.
        2. Finally, pour in your water gradually while mixing unit it comes together into a dough. 

        Tartlets shells recipe

        3. Then roll the dough between 2 sheets of clingfilm or on a floured surface. Using the top of the tart tin, make an indent in the pastry, so you have the perfect amount of pastry for your tart. 

        4. Carefully move the pastry and place it onto the tart tin, and press the dough into the crevices.

        5. Next cover the pastry in a sheet of grease proof paper and top with baking beans, to prevent the dough from rising. Bake in the oven for 10mins. 

        6. Remove the tarts from the oven, and carefully pour the baking beans back into its container and remove the grease proof paper. You'll notice the bottom of the pastry won't be completely baked, so we'll need to bake tarts for a further 5 minutes, without the baking beans.

        No-bake tart filling

        7. Simply heat the cream in a saucepan for around 2 minutes on medium heat until it begins to simmer slightly. You may also microwave the cream instead for a minute.

        8. Chop the chocolate and place it into a bowl, then pour the cream on top. Allow to sit for a minute before stirring, to melt the chocolate. Then stir until both are fully incorporated. Add in the butter and mix until smooth.

        9. Transfer the ganache to a piping bag and pipe onto your cooled tartlets.

        recipe for chocolate tart

        10. Decorate with chopped nuts, gold sprinkles or fresh berries. Finally, set the tarts in the freezer for at least 30minutes to set. Then slice and enjoy!

        Variations

        Simple ways you can change this recipe to better suit your dinner guests:

        More texture?

        Feeling a bit adventurous? Why not try adding some chopped nuts like walnuts or pecans along with the  chocolate ganache for more texture within the tart. Or just use these nuts to top the tart.

        Prefer something more fruity ?

        If you’d prefer your tartlets not being so rich and chocolatey. Topping your tarts with berries, helps balance the richness and add flavor and texture to the tart. 

        Let me know in the comments if you try these variations or if you came up with your own!

        Substitutions - Chocolate tart recipe easy

        If you’d prefer not to make these easy to make these chocolate tartlets specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make these suitable for your diet.

        • Gluten Free - if you’d prefer not to make this gluten free use normal plain flour instead of the gluten free flour.
        • Dairy free - If you’d prefer not to make these dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter at room temperature. And the plant based cream for normal double cream.

        Even if you don’t follow a specific diet (eg. Vegan diet ), you may have friends or family that could use this. 

        recipe for chocolate tart

        Storage

        Storing and freezing chocolate tart gluten free

        How long does vegan tarts last?

        These tartlets should be kept at room temperature for up to 2days but can be frozen for up to a month prior to any decoration and if stored in an airtight container. 

        Top tip

        Although this recipe is super simple to make, here are just a few expert tips I'd recommend:

        Make sure to properly grease and flour your tin before pressing in the pastry to make sure it doesn’t stick. Check out my guide here

        If you don’t have any baking beans, you can also use uncooked rice to weigh down on the pastry and prevent it from rising as it bakes. - and of course please make sure you have covered the pastry with greaseproof paper before adding the rice, because you really don’t want to get uncooked rice stuck to your pastry.

        Master the art of baking GF, DF & Vegan

        Baking Free From 101


        Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for chocolate tart. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

        📖 Recipe

        Chocolate Tart

        Print Pin Rate Add to Collection Go to Collections

        Equipment

        • Mini Tartlet Tins

        Ingredients

        Pastry

        • 60 g Vegan butter
        • 125 g Gluten Free flour
        • 2 tablespoon Caster sugar
        • 1 tablespoon Water

        Chocolate Ganache Filling

        • 110 g Vegan chocolate
        • 125 g Plant based double cream/Coconut cream
        • 1 tablespoon Vegan butter

        Decorations

        • Chopped Nuts (optional)
        • Berries (optional)
        • Gold Sprinkles (optional)
        Metric - US Customary

        Instructions

        Pastry

        • Begin by preheating your over to 180°c/356fh and grease and flour your tart tin. Check out my guide here.
        • Start by mixing together your dry ingredients, then add the vegan butter and rub the butter into the flour until it reaches a crumb consistency.
        • Finally, pour in your water gradually while mixing unit it comes together into a dough.
        • Then roll the dough between 2 sheets of clingfilm or on a floured surface. Using the top of the tart tin, make an indent in the pastry, so you have the perfect amount of pastry for your tart.
        • Carefully move the pastry and place it onto the tart tin, and press the dough into the crevices.
        • Next cover the pastry in a sheet of grease proof paper and top with baking beans, to prevent the dough from rising. Bake in the oven for 10mins.
        • Remove the tarts from the oven, and carefully pour the baking beans back into its container and remove the grease proof paper. You'll notice the bottom of the pastry won't be completely baked, so we'll need to bake tarts for a further 5 minutes, without the baking beans.

        Chocolate Filling

        • Simply heat the cream in a saucepan for around 2 minutes on medium heat until it begins to simmer slightly. You may also microwave the cream instead for a minute.
        • Chop the chocolate and place it into a bowl, then pour the cream on top. Allow to sit for a minute before stirring, to melt the chocolate.
        • Then stir until both are fully incorporated. Add in the butter and mix until smooth.
        • Transfer the ganache to a piping bag and pipe onto your cooled tartlets.
        • Decorate with chopped nuts, gold sprinkles or fresh berries.
        • Finally, set the tarts in the freezer for at least 30minutes to set. Then slice and enjoy!

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        *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

        © Whisk Me Free. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

        The Best Cinnamon Rolls

        March 19, 2023

        This is the best cinnamon rolls recipe,vegan or not, I promise you're going to love these! And would never know these were eggless and dairy free!

        Fluffy, pillowy soft cinnamon rolls filled with buttery cinnamon filling when baked it’s like cinnamon caramel. And they're topped with cream cheese icing. Making this recipe for easy cinnamon rolls. the perfect balance of sweet and tangy from the combination of tangy cream cheese and lemon zest.

        Make sure to store these vegan tangzhong cinnamon rolls in an airtight container to keep them fresh for up to a week.

        This cinnamon rolls recipe best is super easy to make and perfect for any occasion, whether it's a family gathering, a party, or just a sweet treat to enjoy at home.

        This cinnamon rolls recipe simple was inspired by my classic vegan cinnamon rolls, I have modified these cinnamon rolls to be pillowy soft by incorporating the tangzhong. This retains the moisture in the dough keeping the dough soft and light.

        cinnamon rolls recipe best

        Cinnamon rolls recipe best

        This recipe for the cinnamon rolls recipe dough is completely vegan so no eggs or dairy! If you'd prefer not to make these cinnamon rolls tangzhong method vegan then check out my substitutes list so you can make this suitable for all dietary requirements.

        In this cinnamon rolls quick and easy recipe I will be going through how to bake cinnamon rolls and answering your FAQs such as ‘what pastry is cinnamon rolls’ ‘how to make cinnamon sauce for cinnamon rolls’ ‘different fillings for cinnamon rolls’ and so much more.

        A really great thing about this cinnamon roll recipe is how versatile it is. Which is what makes these the best. For example, you can make these tangzhong brioche cinnamon rolls into cinnamon and chocolate or berry cinnamon rolls instead!

        cinnamon rolls recipe best

        To make this cinnamon rolls recipe soft, you might be wondering what pastry is used for cinnamon rolls. Well what makes this cinnamon rolls recipe fluffy, is the tangzhong. It’s a japanese style roux that helps retain moisture in the dough and is what helps make a dough that is light and fluffy.

        I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

        If you’re looking for more cinnamon rolls recipes to add to your baking list check out my .. [link]

        [feast_advanced_jump_to]

        Ingredients

        • Flour - make sure this is plain flour not self raising flour.
        • Dairy Free Butter – This needs to be dairy free block butter as it has less water content then the spread form which will give these cinnamon rolls more stability.
        • Caster sugar – I like to use caster sugar in my cinnamon rolls which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
        • Yeast - this makes the dough rise
        • Plant based milk
        • Brown sugar - this will be in the cinnamon roll filling.

        See recipe card for quantities.

        cinnamon rolls recipe best

        Instructions - making cinnamon rolls

        Cinnamon rolls tangzhong method

        1. Start making the tangzhong by whisking together the milk and flour in a saucepan, consistently on medium heat until thickened, this should take 2-4 minutes.
        2. Mix together the water and flax seed and set aside for 5 minutes [This is our egg substitute]
        3. Once thickened, allow it to slightly. Once lukewarm adding to a stand mixer along with the flax egg and rest of the ingredients for the dough except the butter.
        4. Mix this in a stand mixer with a hook attachment, on medium speed for 18-24 minutes. You can test the dough is ready for the butter by grabbing a large chunks of the dough and pulling it until you able to see light through the dough without it tearing. The dough should also feel smooth and elastic.
        5. Once the dough is ready add the butter and mix on medium speed for 5-7 minutes.
        6. Cover the bowl with a damp cloth and place it in a warm spot, to rise for at least an hour
        Cinnamon filling for cinnamon rolls recipe
        1. As the dough rises make the cinnamon filling by creaming together the butter, brown sugar and cinnamon.
        2. Once the dough is ready, nead for 2-3 minutes with a generous amount of flour to prevent it from sticking.
        3. Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".

        4. Spread the cinnamon filling on top.

        5. Then roll the dough lengthways.

        6. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.

        cinnamon rolls recipe best

        7. Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.

        Frosting for cinnamon rolls cream cheese - is just a combination of plant based butter, cream cheese and icing sugar/powdered sugar

        The cinnamon rolls recipe icing:

        As the cinnamon rolls cool, make the cream cheese icing. Once the cinnamon rolls have cooled spread it across the rolls and enjoy!

        cinnamon rolls recipe best

        Substitutions

        If you’d prefer not to make these easy to make cinnamon rolls specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make these suitable for your diet.

        • Eggless- if you’d prefer not to make these eggless use ½ an egg instead of the flax egg
        • Dairy free - If you’d prefer not to make these dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter at room temperature. And the plant based milk for whole milk 

        Even if you don’t follow a specific diet (eg. Vegan diet ), you may have friends or family that could use this. 

        Variations - Alternative filling for cinnamon rolls

        Simple ways you can change this recipe to better suit your dinner guests:

        Apple crumble cinnamon rolls

        Prefer something even more seasonal? Then you need to try my apple crumble rolls. These cinnamon rolls are stuffed with an apple and cinnamon filling and topped with a buttery streusel topping

        Sweet rolls with fruit filling

        These fluffy, pillowy soft cinnamon rolls are filled with buttery cinnamon spread and sweet, tangy mixed berry compote. Incredible. These are the ultimate berry cinnamon rolls. If your looking for something more exciting ten a traditional cinnamon roll recipe.

        Let me know in the comments if you try these variations or if you came up with your own!

        cinnamon rolls recipe best

        Storage

        Storing and freezing the best cinnamon rolls

        How long does cinnamon rolls last?

        They stay good at room temperature for up to a week, and in the freezer for up to 2 months if stored in an airtight container. 

        Just microwave them before serving for 15 seconds.

        Top tip

        Although this eggless cinnamon roll recipe is super simple to make, here are just a few expert tips I'd recommend:

        Stir the tangzhong for 2-3 minutes on low medium heat as it thickens quite quickly and you need to be careful that it doesn’t over thicken . If you find it’s too thick add some more milk to loosen it until it reaches right consistency

        Master the art of baking GF, DF & Vegan

        Baking Free From 101


        Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for the best cinnamon rolls. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

        📖 Recipe

        Fluffiest Cinnamon Rolls

        So fluffy
        5 from 1 vote
        Print Pin Rate Add to Collection Go to Collections
        Course: Breakfast, Dessert, Snack
        Cuisine: Homemade
        Diet: Vegan
        Prep Time: 2 hours hours
        Cook Time: 30 minutes minutes
        Servings: 8

        Ingredients

        Tangzhong

        • 90 ml Plant based milk
        • 15 g Plain flour

        Dough

        • 50 g Vegan butter
        • 36 g Caster sugar
        • 384 g Plain flour
        • ½ teaspoon yeast
        • 180 ml Plant based milk
        • ½ tablespoon Flax Seed
        • 1 ½ tablespoon Boiling Water

        Cinnamon Filling

        • 45 g Vegan butter
        • 70 g Light Brown sugar
        • 1 teaspoon Ground Cinnamon

        Cream Cheese Frosting

          Metric - US Customary

          Instructions

          • Start making the tangzhong by whisking together the milk and flour in a saucepan, consistently on medium heat until thickened, this should take 2-4 minutes.
            90 ml Plant based milk, 15 g Plain flour
          • Mix together the water and flax seed and set aside for 5 minutes [This is our egg substitute]
            ½ tablespoon Flax Seed, 1 ½ tablespoon Boiling Water
          • Once thickened, allow it to slightly. Once lukewarm adding to a stand mixer along with the flax egg and rest of the ingredients for the dough except the butter.
            36 g Caster sugar, 384 g Plain flour, ½ teaspoon yeast, 180 ml Plant based milk
          • Mix this in a stand mixer with a hook attachment, on medium speed for 18-24 minutes. You can test the dough is ready for the butter by grabbing a large chunks of the dough and pulling it until you able to see light through the dough without it tearing. The dough should also feel smooth and elastic.
          • Once the dough is ready add the butter and mix on medium speed for 5-7 minutes.
            50 g Vegan butter
          • Cover the bowl with a damp cloth and place it in a warm spot, to rise for at least an hour.
          • As the dough rises make the cinnamon filling by creaming together the butter, brown sugar and cinnamon.
            45 g Vegan butter, 70 g Light Brown sugar, 1 teaspoon Ground Cinnamon
          • Once the dough is ready, nead for 2-3 minutes with a generous amount of flour to prevent it from sticking.
          • Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".
          • Spread the cinnamon filling on top, the roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.
          • Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.
          • As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls and enjoy!

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          *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

          © Whisk Me Free. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

          Simple Recipe For Banana Bread

          March 13, 2023

          This simple recipe for banana bread is extremely light and moist and PACKED with chocolate. This chocolate cake is full of chocolate chips, smothered in ganache and coated in chocolate shavings. Delicious. 

          This banana bread with chocolate chips recipe is the perfect cake for any occasion. And the perfect dessert for everyone to enjoy, this banana bread gluten free dairy free!

          This recipe for chocolate chip banana bread is super easy to make, requires just 7 everyday pantry ingredients and comes together in less than an hour!

          This simple recipe of banana bread was inspired by my Strawberry Banana Bread  Which is you can have enjoy as a breakfast, snack or dessert. And its free from fat, sugar and gluten!

          Simple Recipe For Banana Bread

          In this recipes for chocolate banana bread will be going through how make banana bread and answering your FAQs such as ‘Can you make banana bread with nuts’ ‘can banana bread be frozen’ ‘how long does banana bread last’ and so much more.

          A really great thing about this choc chip banana bread recipe is how versatile it is. Which is what makes this simple recipe for banana bread best. For example, you can make this banana bread recipe with nuts like a combination of chocolate and walnuts for extra texture, or substitute the chocolate chips completely with berries of your choice.

          I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

          This recipes to make banana bread requires less than 10 simple pantry ingredients. 

          If you’re looking for more cake recipes to add to your baking list check out my RASPBERRY CHOCOLATE GANACHE CAKE

          [feast_advanced_jump_to]

          Ingredients Banana Bread

          • Vegan butter – This can be vegan/dairy free spread or block butter at room temperature 
          • Sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
          • Chocolate chips - you can use choc chips or chopped chocolate 
          • Bananas- these should be ripe
          • Gluten free flour - this can be plain or self raising flour, if however, you’d prefer not to make this cake gluten free then check out my substitutes list below 🙂
          • Baking powder and bicarbonate of soda - raising agents 
          • Plant based milk - you can use soya, almond, coconut or pea milk
          • Eggs - makes the cake light and risen

          See recipe card for quantities.

          Instructions - How do you make a banana bread

          1. Begin by mashing your ripe bananas in a bowl with a fork, then add the melted butter and sugar.
          2. Once combined, whisk in the egg, then slowly mix in the flour and baking powder.
          Simple Recipe For Banana Bread

          3. Chop the chocolate and mix into the batter, then pour the batter into your prepared tin and bake for 30-40 minutes or until a skewer comes out clean with a few crumbs.

          3. As the cake cools make the ganache and pour it over the entire cake.

          4. Decorate with some chocolate shaving.

          Simple Recipe For Banana Bread

          5. Finally, all that's left to do is slice and enjoy!

          Substitutions

          If you’d prefer not to make this banana bread recipe specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make it suitable for your diet.

          • Eggless- if you’d prefer not to make this banana bread eggless use flax egg - a combination of 2tbsp flax seed and 6tbsp water. [This is equivalent to 2 eggs]
          • Dairy free - If you’d prefer not to make this dairy free simply substitute the dairy free butter for ordinary butter. And the plant based milk for whole milk 

          Even if you don’t follow a specific diet (eg. gluten free diet ), you may have friends or family that could use this.

          Simple Recipe For Banana Bread

          Variations - Banana Bread Dessert

          Simple ways you can change this recipe to better suit your dinner guests:

          More texture?

          Feeling a bit adventurous? Why not try adding some chopped nuts like walnuts or pecans along with chocolate for more texture 

          Prefer something more fruity ?

          Then I’d recommend substituting the chocolate chips for blueberries. These can be fresh or frozen and would also recommend not making the chocolate ganache to decorate the cake, unless you like the combination of chocolate and blueberries. 

          Prefer just a classic banana bread ?

          If you're not a huge fan of chocolate then you may remove the chocolate chips in the cake and the ganache glaze to make it into a simple banana bread recipe.

          However, I think these are great additions and make for a more indulgent cake. But you can make this cake however you like.

          Let me know in the comments if you try these variations or if you came up with your own!

          Simple Recipe For Banana Bread

          Equipment

          For this recipe you’ll need a basic loaf cake tin, this is the one I use [link] and I use it all the time.

          Banana Bread Storage

          Storing and freezing banana bread recipes chocolate chips

          How long does banana bread recipes chocolate chip last?

          This cake should be kept at room temperature for up to 2 days but can be frozen for up to a month prior to glazing and if stored in an airtight container.

          Top tip

          Although this banana bread how to make recipe is super simple to make, here are just a few expert tips I'd recommend:

          Make sure to properly grease and flour your tin before pouring in the batter to ensure your cake doesn’t stick. Check out my guide here.

          You may mash your bananas with a fork but if you prefer a more smooth purée without any banana chunks you can also blend the bananas into a smooth purée.

          Master the art of baking GF, DF & Vegan

          Baking Free From 101


          Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this simple recipe for banana bread. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

          📖 Recipe

          Simple Recipe For Banana Bread

          🍌🍞
          5 from 2 votes
          Print Pin Rate Add to Collection Go to Collections
          Course: Dessert
          Cuisine: Homemade
          Diet: Gluten Free
          Prep Time: 15 minutes minutes
          Cook Time: 35 minutes minutes
          Servings: 6

          Equipment

          • loaf tin

          Ingredients

          • 3 Medium Bananas
          • 75 g Dairy free butter (melted)
          • 145 g Sugar
          • 1 L Egg
          • 200 g Gluten Free Plain Flour
          • ½ teaspoon Baking Powder
          • 80 g Dairy and Gluten Free Chocolate

          Ganache

          • Chocolate Shavings (optional)
          Metric - US Customary

          Instructions

          • Preheat your oven to 180°/365°F and grease and flour your loaf tin and set aside.
          • Begin by mashing your ripe bananas in a bowl with a fork, then add the melted butter and sugar.
            3 Medium Bananas, 75 g Dairy free butter, 145 g Sugar
          • Once combined, whisk in the egg, then slowly mix in the flour and baking powder.
            1 L Egg, 200 g Gluten Free Plain Flour, ½ teaspoon Baking Powder
          • Chop the chocolate and mix into the batter, then pour the batter into your prepared tin and bake for 30-40 minutes or until a skewer comes out clean with a few crumbs.
            80 g Dairy and Gluten Free Chocolate
          • As the cake cools make the ganache and pour it over the entire cake and decorate with some chocolate shaving.
            Chocolate Shavings
          • Finally, all that's left to do is slice and enjoy!

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          *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

          © Whisk Me Free. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

          Easy No Eggs Chocolate Cake - Raspberry Chocolate Ganache Cake

          March 3, 2023

          This no eggs chocolate cake recipe is the perfect balance between sweet, and tangy. Tangy berry buttercream sandwiched between moist, decadent chocolate cake sponge layers and smothered in raspberry ganache and coated in chocolate ganache. Delicious. 

          This recipe for raspberry cake is the perfect centerpiece for any occasion. And the perfect dessert for everyone to enjoy, this cake is completely vegan and gluten free!

          This chocolate cake easy recipe, requires just 10 everyday pantry ingredients!

          This chocolate cake raspberry recipe was inspired by my ultimate chocolate Bundt cake that's insanely light and moist, however, requires apple puree/sauce which I understand is not something everyone can get their hands on, which is why I developed this recipe which is perfect for layered cakes.

          In this chocolate layered cake recipe I will be going through how to make eggless chocolate cake and answering your FAQs such as ‘how to make a chocolate cake filling’ ‘best glaze for chocolate cake’ ‘how long does moist chocolate cake recipes with oil last’ and so much more.

          A really great thing about this chocolate raspberry cake ganache recipe is how versatile it is. Which is what makes this the best vegan chocolate cake. For example, you can make this into an eggless chocolate fudge cake without the berry buttercream but chocolate buttercream instead. Or you can change the flavour of the chocolate sponge completely to an orange or mint chocolate cake instead!

          I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

          If you’re looking for more chocolate recipes to add to your baking list check out my vegan gluten free chocolate fudge cake and Chocolate Cupcakes 

          [feast_advanced_jump_to]

          Ingredients for this moist chocolate raspberry cake

          • Raspberries - these can be frozen or fresh.
          • Sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
          • Cocoa powder - use a dark cocoa powder for a better chocolate flavor, never hot cocoa powder.
          • Coffee - this helps to enhance the chocolate flavor - you can’t taste any of the coffee!
          • Oil- flavorless oil is best like vegetable, rapeseed or sunflower oil
          • Gluten free flour - this can be plain or self raising flour, if however, you’d prefer not to make this cake gluten free then check out my substitutes list below 🙂
          • Baking powder and bicarbonate of soda - Raising agents
          • Plant based milk - you can use soya, almond, coconut or pea milk
          • Vinegar - this reacts with the bicarbonate of soda/baking soda to make the cakes rise

          See recipe card for quantities.

          Instructions For Making Chocolate Cake

          How Make Chocolate Cake

          Make a chocolate cake from scratch

          Decorating this two layered chocolate cake

          1. As the cakes cool make the buttercream, following my guide here.

          2. Then spread the buttercream on top of one of the chocolate cake layer and sandwich with the other cake.

          3. Coat the entire cake in buttercream then place the cake in the freezer to harden the buttercream so we can glaze the cake in ganache .

          4. Make the ganache following this guide.

          5. Pour the ganache over the entire cake, under a baking tray lined with grease proof paper and wired wrack to catch the drippings.

          6. Finally decorate the cake with raspberries, allow the ganache to set for around 10-30minutes then slice and enjoy!

          Substitutions

          If you’d prefer not to make this chocolate raspberry cake with ganache specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make this no eggs chocolate cake recipe suitable for your diet.

          • Vegan - if you’d prefer not to make this cake vegan/dairy free simply substitute the plant based milk for whole milk and the vegan chocolate for ordinary chocolate
          • Gluten free - If you’d prefer not to make this chocolate raspberry cake gluten free simply substitute the gluten free flour for ordinary plain or self raising flour.

          Even if you don’t follow a specific diet (eg. Vegan diet ), you may have friends or family that could use this.

          Variations - Vegan Chocolate Cake Simple

          Simple ways you can change this recipe to better suit your dinner guests:

          Fillings for chocolate cake ideas:

          Blueberry jam

          Feeling a bit adventurous? Why not try chocolate and blueberries, instead of the berry compote in the buttercream, why not try this blueberry jam.

          Don’t have any raspberries?

          Then I’d recommend substituting it for strawberries. You can also use either frozen/fresh strawberries for the compote instead.

          Prefer just a classic chocolate cake?

          Then all you need is this classic chocolate Bundt cake.

          Let me know in the comments if you try these variations or if you came up with your own!

          Equipment

          For this recipe you’ll need a couple of 6 inch cake tins, these are the ones I use [link] and I use it all the time.

          Storage

          Storing and freezing vegan chocolate cake

          How long does vegan layered cake last?

          This cake should be kept at room temperature for up to 2days but can be frozen for up to a month prior to icing and stored in an airtight container.

          Top tip for this no eggs chocolate cake

          Although this chocolate cake vegetarian recipe is super simple to make, here are just a few expert tips I'd recommend:

          Make sure to properly grease and flour your tins before pouring in the batter to ensure your cakes don’t stick. Check out my guide here.

          Master the art of baking GF, DF & Vegan

          Baking Free From 101


          Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this no eggs chocolate cake recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

          📖 Recipe

          Chocolate Raspberry Layered Cake

          Perfect centrepiece
          5 from 4 votes
          Print Pin Rate Add to Collection Go to Collections
          Course: Dessert
          Cuisine: Homemade
          Diet: Vegan
          Prep Time: 15 minutes minutes
          Cook Time: 30 minutes minutes
          Servings: 6

          Equipment

          • 2 6" cake tin

          Ingredients

          • 75 ml Oil
          • 236 ml Plant based milk
          • 1 ½ teaspoon Apple cider Vinegar
          • 280 g Gluten free plain flour
          • 100 g Sugar
          • 150 g Brown sugar
          • 60 g Cocoa Powder
          • 1 teaspoon Baking powder
          • 160 ml Brewed coffee
          • Raspberries

          Berry Buttercream

            Ganache

              Metric - US Customary

              Instructions

              • Preheat your oven to 180°/365°F and grease and flour your cake tins and set aside.
              • Begin by whisking all the dry ingredients together in a bowl.
                280 g Gluten free plain flour, 100 g Sugar, 150 g Brown sugar, 60 g Cocoa Powder, 1 teaspoon Baking powder
              • In a seperate bowl mix the milk and apple cider vinegar and set aside for 5-10mins (this will be our buttermilk)
                236 ml Plant based milk, 1 ½ teaspoon Apple cider Vinegar
              • Add the brewed coffee, oil and milk to the dry ingredients and mix until incorporated.
                75 ml Oil, 160 ml Brewed coffee
              • Pour into your prepared cake tins and bake for 25-35 minutes or until a skewer comes out clean
              • As the cakes cool make the buttercream, following my guide here.
              • Then spread the buttercream on top of one of the cake layers and sandwich with the other cake.
              • Coat the entire cake in buttercream then place the cake in the freezer to harden the buttercream so we can glaze the cake in ganache .
              • Make the ganache following this guide.
              • Pour the ganache over the entire cake, under a baking tray lined with grease proof paper and wired wrack to catch the drippings.
              • Finally decorate the cake with raspberries, allow the ganache to set for around 10-30minutes then slice and enjoy!
                Raspberries

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              *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

              © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

              Simple 2 Ingredient Ganache With Milk Chocolate Recipe

              March 3, 2023

              This ganache with milk chocolate recipe is insanely easy! What if I told you, that classic ganache recipe doesn’t have to be made from heavy cream and chocolate. 

              Because if you're like me you probably don’t regularly have cream in your fridge to hand, but I’ll tell you what you do have and that’s milk- normal whole milk, chocolate ganache with coconut milk, plant based milk, you name it. It works for everything!! And the same things goes for chocolate, milk, vegan, dairy free!

              And all you have to do is melt the 2 together in the microwave for 30 second intervals until the chocolate is no longer chucky and solid and the two have come together into a simple ganache that’s glossy, slightly thick glaze, which will thicken as it cools.

              Both the thickness and runniness of the ganache can be adapted. If you find your ganache is too thick add a tablespoon of milk at a time until you reach your desired consistency. If you think your ganache is too runny, place it in the freezer for at least 15 minutes if it’s still not thickened as much as you’d like, add a couple of squares of chocolate at a time and melt it in the microwave until thick.

              Easiest Ganache Recipe

              This chocolate ganache milk recipe, is the perfect glaze for cakes, cupcakes, loaf cakes and Bundt cakes, like my classic chocolate cake.

              This choc ganache is the perfect glaze for nearly every dessert and can be easily catered to any diet, including vegan and gluten free!

              This recipe for chocolate ganache icing is super easy to make, requires just 2 everyday pantry ingredients and comes together in less than 2 minutes!

              In this ganache for cake recipe I will be going through how to cover a cake with ganache and answering your FAQs such as “ganache made with milk” ‘what chocolate for ganache’ ‘ganache shelf life’ and so much more.

              A really great thing about this ganache easy recipe is how versatile it is. Which is what makes this ganache for cake best. For example, you can make this vegan ganache with white chocolate or different flavored chocolate like mint or orange!

              I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

              This ganache no cream requires just 2 simple pantry ingredients, milk and chocolate of choice!

              If you’re looking for more chocolate recipes to add to your baking list check out my Gluten and Dairy Free Microwave Chocolate Cake and Super Rich Chocolate Gluten Free Brownies

              [feast_advanced_jump_to]

              Ingredients

              • Chocolate - This can be vegan, dairy free, normal milk, dark or white chocolate.
              • Milk - This can be any plant based milk, like coconut, soya, oat milk. You can also use full fat or semi skimmed milk. And of course this also works with heavy cream, vegan double cream or coconut cream.

              See recipe card for quantities.

              Instructions - How Do You Make Ganache

              Ganache how to make

              1. Simply heat the milk in a saucepan for around 2 minutes on medium heat until it begins to simmer.

              2. Chop the chocolate and place it into a bowl and pour the milk on top.

              3. Don't stir for at least a minute this will help melt the chocolate then stir until both are fully incorporated.

              4. It's now ready to glaze.

              You may also make this ganache in the microwave, by heating it for 30 second intervals, stirring after each interval and until the chocolate has been completely melted

              Ideas - Ways to use ganache milk chocolate

              Ganache on cake

              Use this ganache to cover cake. Like this chocolate raspberry cake, it's perfect to coat vanilla cakes, banana breads, pound cakes, turning a classic plain cake into something more indulgent. Feeling a bit adventurous? Why not use this ganache for cake filling, layering in between cakes.

              This is also the perfect ganache for drip cakes like my chocolate celebration cake.

              Let me know in the comments if you try these variations or if you came up with your own!

              Equipment

              For this recipe all you’ll need is a heat proof bowl.

              Storage

              Can ganache be frozen 

              How long does ganache with milk chocolate last?

              This ganache can be kept at room temperature for up to 2days on a cake, up to a week in the fridge but can be frozen for up to 3 months.

              Top tip

              Although this ganache recipe is super simple to make, here are just a few expert tips I'd recommend:

              Both the thickness and runniness of the ganache can be adapted. If you find your ganache is too thick add a tablespoon of milk at a time until you reach your desired consistency. If you think your ganache is too runny, place it in the freezer for at least 15 minutes if it’s still not thickened as much as you’d like, add a couple of squares of chocolate at a time and melt it in the microwave until thick.

              Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this ganache with milk chocolate recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

              📖 Recipe

              Ganache

              The best glaze for any dessert
              Print Pin Rate Add to Collection Go to Collections
              Course: Dessert
              Cuisine: Homemade
              Diet: Vegan
              Prep Time: 5 minutes minutes
              Cook Time: 2 minutes minutes
              Servings: 8

              Equipment

              • Saucepan/Microwave

              Ingredients

              • 200 ml Plant based milk
              • 150 g Vegan chocolate
              Metric - US Customary

              Instructions

              • Simply heat the milk in a saucepan for around 2 minutes on medium heat until it begins to simmer. You may also microwave the milk instead for a minute.
                200 ml Plant based milk
              • Chop the chocolate and place it into a bowl and pour the milk on top.
                150 g Vegan chocolate
              • Don't stir for at least a minute this will help melt the chocolate then stir until both are fully incorporated.
              • If you find the ganache is too runny set it in the freezer for 5 minutes to thicken.
              • It's now ready to glaze.

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              *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

              © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

              The Best Berry Buttercream For Cake Filling

              March 3, 2023

              This buttercream for cake filling is insanely easy to make! And requires just 3 ingredients that everyone has in their pantry!

              You can make this recipe of buttercream vegan, dairy free or not. The choice is yours but the process is exactly the same!

              This is the fluffiest buttercream frosting, perfect icing for cakes, cupcakes, pound cakes and of course layered cakes, like my epic chocolate and raspberry cake.

              This buttercream easy recipe requires just 3 everyday pantry ingredients and comes together in less than 10 minutes!

              In this simple buttercream icing recipe I will be going through how to make berry buttercream and answering your FAQs such as ‘how to buttercream cake’ ‘how to store a cake with buttercream frosting’ ‘best buttercream storage’ and so much more.

              A really great thing about this buttercream cake icing recipe is how versatile it is. Which is what makes this buttercream for cake filling best. For example, you can make buttercream icing blueberry, strawberry, blackberry or into a mixture of berries buttercream.

              I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

              If you’re looking for more icing recipes to add to your baking list check out my Classic buttercream Icing - Dairy Free and Dairy Free Strawberry Buttercream and Vegan Cream Cheese Frosting

              [feast_advanced_jump_to]

              Buttercream Icing Ingredients

              • Berries - these can be frozen or fresh.
              • Vegan butter – This will give the jam texture and will be the natural thickening agent which helps make this jam pectin free.
              • Sugar – to make buttercream you need icing/powdered sugar
              • Vanilla - optional

              See recipe card for quantities.

              Instructions - Recipe for buttercream cake filling

              1. Begin by creaming your vegan butter for 3-5 mins, until pale and fluffy with an electric or handheld whisk.

              2. Then add ½ the icing sugar and gently mix into the butter until incorperated. Then whisk until smooth. Add the remaining icing sugar and repeat the process.

              3. Now add the jam and whisk. It's now ready to ice onto your cakes.

              Substitutions

              Vegan - If you'd prefer not to make this berry buttercream vegan then use normal block butter instead, just make sure it is as room temperature.

              Variations - Buttercream icing cakes

              Simple ways you can make buttercream to better suit your dinner guests:

              Blueberry jam

              Feeling a bit adventurous? Why not make it with my blueberry jam, that takes just 5 minute to make and add it to your buttercream for more color and flavor.

              Don’t have any fresh berries?

              Just use frozen berries for the compote instead, this can be a mixture of berries, strawberries, blueberries, blackberries or raspberries.

              Prefer just an easy strawberry buttercream or a classic buttercream recipe that makes your buttercream, light, white and fluffy. Check out my foolproof guide here.

              Let me know in the comments if you try these variations or if you came up with your own!

              Equipment

              For this recipe all you’ll need is a bowl and handheld whisk or electric whisk if you're short for time.

              Storage

              Storing and freezing vegan buttercream

              How long does flavored buttercream last?

              This buttercream should be kept refrigerated if your not using it on a cake the same day. It would also be beneficial to cover the buttercream with cling film/plastic wrap to prevent the buttercream from creating a crusty top.

              If you want to store your extra buttercream, then you can freeze it for up to a month if stored in an airtight container.

              Top tip making buttercream

              Although this buttercream recipe is super simple to make, here are just a few expert tips I'd recommend:

              If you're using vegan block butter make sure it’s at room temperature before creaming as it will likely be too stiff and won’t combine well with the icing sugar.

              Make sure not to add too much jam or compote as this will likely change the consistency of the buttercream a little goes along way

              Master the art of baking GF, DF & Vegan

              Baking Free From 101


              Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this buttercream for cake filling recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

              📖 Recipe

              Berry Buttercream

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              Course: Dessert
              Cuisine: Vegan
              Prep Time: 10 minutes minutes
              Cook Time: 0 minutes minutes
              Servings: 8

              Equipment

              • Whisk

              Ingredients

              • 100 g Vegan butter
              • 180 g Powdered sugar
              • 2 teaspoon Berry jam/compote
              Metric - US Customary

              Instructions

              • Begin by creaming your vegan butter for 3-5 mins, until pale and fluffy with an electric or handheld whisk.
                100 g Vegan butter
              • Then add ½ the icing sugar and gently mix into the butter until incorperated. Then whisk until smooth. Add the remaining icing sugar and repeat the process.
                180 g Powdered sugar
              • Now add the jam and whisk. It's now ready to ice onto your cakes.
                2 teaspoon Berry jam/compote

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              *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

              © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

              The Best Cinnamon Rolls Recipe No Egg - Berry Cinnamon Rolls

              February 25, 2023

              This cinnamon rolls recipe no egg recipe will be your new cinnamon roll obsession!

              Fluffy, pillowy soft cinnamon filled with buttery cinnamon spread and sweet, tangy mixed berry compote. Incredible. These are the ultimate berry cinnamon rolls.

              These vegan tangzhong cinnamon rolls are the perfect balance of sweet and tangy.

              Make sure to store these berry rolls in an airtight container to keep them fresh for up to a week.

              cinnamon rolls recipe no egg

              This cinnamon rolls simple recipe is perfect for any occasion, whether it's a family gathering, a party, or just a sweet treat to enjoy at home.

              This recipe for vegan cinnamon rolls was inspired by my apple crumble cinnamon rolls. Incorporating fruit into your cinnamon rolls are top tier flavor profiles. There’s something incredible that happens when you combine fruit with cinnamon and once you wrap that in a fluffy bread-like dough, it's like magic.

              If however you’d prefer to make this into a classic cinnamon roll check out this recipe here(link)

              cinnamon rolls recipe no egg

              Cinnamon rolls with fruit filling

              This tangzhong cinnamon rolls recipe is completely vegan so no eggs or dairy! If you'd prefer not to make this cinnamon rolls recipe without eggs then check out my substitutes list so you can make this suitable for all dietary requirements.

              In this tangzhong cinnamon rolls recipe recipe I will be going through how to make the softest cinnamon rolls and answering your FAQs such as ‘what's the best dairy free butter for cinnamon rolls’ ‘how to bake cinnamon rolls’ ‘how long does cinnamon rolls recipe no egg last’ and so much more.

              A really great thing about this berry rolls recipe is how versatile it is. Which is what makes these vegan berry rolls best. For example, you can make these easy to make cinnamon rolls into cinnamon blueberry rolls or strawberry cinnamon rolls instead!

              I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

              This cinnamon rolls recipe eggless requires less than 10 simple pantry ingredients!

              If you’re looking for more cinnamon rolls recipe dairy free ..to add to your baking list check out my Smores Cinnamon Rolls and Recipe For Pumpkin Rolls

              [feast_advanced_jump_to]

              Ingredients

              cinnamon rolls recipe no egg
              • Flour - make sure this is plain flour not self-raising flour.
              • Dairy-free Butter – This needs to be dairy-free block butter as it has less water content than the spread form which will give these cinnamon rolls more stability.
              • Caster sugar – I like to use caster sugar in my cinnamon rolls which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
              • Yeast - this makes the dough rise
              • Plant-based milk
              • Brown sugar - this will be in the cinnamon roll filling.
              • Mixed Berry Jam - check out my insanely simple recipe here.
              • Cinnamon - this is what gives the cinnamon rolls their signature flavor.
              • Salt - just a pinch to enhance the flavors.

              Instructions - How to make vegan cinnamon rolls

              Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".

              Spread the cinnamon filling on top, followed by the chia jam, then roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.

              Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.

              As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls and enjoy!

              1. Start making the tangzhong by whisking together the milk and flour in a saucepan, consistently on medium heat until thickened, this should take 2-4 minutes.

              cinnamon rolls recipe no egg

              Should be this consistency.

              2. Mix together the water and flax seed and set aside for 5 minutes [This is our egg substitute] Once thickened, allow it to slightly. Once lukewarm add the tanzhong to a stand mixer along with the flax egg and rest of the ingredients for the dough except the butter.

              3. Mix this in a stand mixer with a hook attachment, on medium speed for 18-24 minutes. You can test the dough is ready for the butter by grabbing a large chunk of the dough and pulling it until you able to see light through the dough without it tearing. The dough should also feel smooth and elastic.

              4. Once the dough is ready add the butter and mix on medium speed for 5-7 minutes. Cover the bowl with a damp cloth and place it in a warm spot, to rise for at least an hour.

              5. As the dough rises make the cinnamon filling by creaming together the butter, brown sugar and cinnamon.

              Cinnamon rolls with fruit filling

              cinnamon rolls recipe no egg

              6. Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".

              7. Spread the cinnamon filling on top, followed by the chia jam, then roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.

              Cinnamon rolls recipe icing

              8. Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.

              cinnamon rolls recipe no egg

              As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls.

              Serve with compote.

              And enjoy!

              Substitutions

              If you’d prefer not to make these tangzhong cinnamon buns specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make these tangzhong method cinnamon rolls suitable for your diet.

              • Eggless- if you’d prefer not to make these berry bun recipe eggless use ½ an egg instead of the flax egg
              • Dairy free - If you’d prefer not to make these berry roll recipe dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter at room temperature. And the plant based milk for whole milk 

              Even if you don’t follow a specific diet (eg. Vegan diet ), you may have friends or family that could use this.

              Variations - cinnamon roll filling ideas

              Simple ways you can change this recipe to better suit your dinner guests:

              S’mores cinnamon rolls 

              Want to make these tangzhong cinnamon buns super indulgent. These easy to make cinnamon rolls are soft, light dough topped with sweet sticky marshmallows, rolled in chocolate ganache and sprinkled with maple-flavoured marshmallows and soaked in plant-based cream. Delicious. 

              Apple crumble cinnamon rolls

              Prefer something even more seasonal? Then you need to try my apple crumble rolls. These cinnamon rolls are stuffed with an apple and cinnamon filling and topped with a buttery streusel topping

              Looking for something more classic? 

              Then check out my classic cinnamon rolls. These are pillowy soft and..(link)

              Let me know in the comments if you try these variations or if you came up with your own!

              cinnamon rolls recipe no egg

              Equipment

              For this recipe you’ll need a ceramic baking tray, this is the one I use and I use it all the time.

              Storage

              How to keep cinnamon rolls soft

              How long does cinnamon rolls with raspberry filling last?

              They stay good at room temperature for up to a week, and in the freezer for up to 2 months if stored in an airtight container. 

              Just microwave them before serving for 15 seconds.

              cinnamon rolls recipe no egg

              Top tip - How do you make cinnamon rolls

              Although this cinnamon rolls easy recipes is super simple to make, here are just a few expert tips I'd recommend:

              Stir the tangzhong for 2-3 minutes on low medium heat as it thickens quite quickly and you need to be careful that it doesn’t over thicken . If you find it’s too thick add some more milk to loosen it until it reaches right consistency

              Master the art of baking GF, DF & Vegan

              Baking Free From 101


              Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this cinnamon rolls recipe no egg. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

              Cinnamon rolls recipe no egg

              📖 Recipe

              Mixed Berry Cinnamon Rolls

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              Course: Breakfast, Dessert, Snack
              Cuisine: Homemade
              Diet: Vegan
              Prep Time: 2 hours hours
              Cook Time: 30 minutes minutes
              Servings: 10

              Equipment

              • Stand mixer

              Ingredients

              Tangzhong

              • 90 ml Plant based milk
              • 15 g Plain flour

              Dough

              • 50 g Vegan butter
              • 36 g Sugar
              • 344 g Plain flour
              • 180 g Plant based milk
              • ½ tablespoon Flax seed
              • 1 ½ tablespoon Boiling water
              • ½ teaspoon Yeast

              Cinnamon Filling

              • 45 g Vegan butter
              • 67 g Light Brown sugar
              • 1 teaspoon Ground cinnamon
              • 2 tablespoon Berry Chia Jam

              Cream Cheese Frosting

                Metric - US Customary

                Instructions

                • Start making the tangzhong by whisking together the milk and flour in a saucepan, consistently on medium heat until thickened, this should take 2-4 minutes.
                  90 ml Plant based milk, 15 g Plain flour
                • Mix together the water and flax seed and set aside for 5 minutes [This is our egg substitute]
                  ½ tablespoon Flax seed, 1 ½ tablespoon Boiling water
                • Once thickened, allow it to slightly. Once lukewarm adding to a stand mixer along with the flax egg and rest of the ingredients for the dough except the butter.
                  36 g Sugar, 344 g Plain flour, 180 g Plant based milk, ½ teaspoon Yeast
                • Mix this in a stand mixer with a hook attachment, on medium speed for 18-24 minutes. You can test the dough is ready for the butter by grabbing a large chunks of the dough and pulling it until you able to see light through the dough without it tearing. The dough should also feel smooth and elastic.
                • Once the dough is ready add the butter and mix on medium speed for 5-7 minutes
                  50 g Vegan butter
                • Cover the bowl with a damp cloth and place it in a warm spot, to rise for at least an hour.
                • As the dough rises make the cinnamon filling by creaming together the butter, brown sugar and cinnamon.
                  45 g Vegan butter, 67 g Light Brown sugar, 1 teaspoon Ground cinnamon
                • Once the dough is ready, nead for 2-3 minutes with a generous amount of flour to prevent it from sticking.
                • Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".
                • Spread the cinnamon filling on top, followed by the chia jam, then roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.
                  2 tablespoon Berry Chia Jam
                • Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.
                • As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls and enjoy!

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                *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

                © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

                Simple and Quick 5 Minute Mixed Berries Compote

                February 24, 2023

                This mixed berries compote is the perfect balance between sweet and tangy, with juicy berries combined with the freshness of lemon zest and juice. It's the perfect spread to add to your toast, or even to use as a filling in your desserts.

                Make sure to store this delicious jam in an airtight container, such as a glass jar, and store it in the fridge. This recipe is super easy to make, requiring just simple pantry ingredients, and comes together in less than an hour.

                berries compote

                This mixed berry chia jam recipe was inspired by our Blueberry Jam, which is another delicious jam perfect to use on toast or in desserts like cheesecakes or mousse. Unlike traditional jams, this recipe is completely free from pectin, and is naturally thickened by the chia seeds!

                In this recipe, we will be going through how to make mixed berry chia jam and answering your FAQs, such as "how long does compote last," "how long does chia jam last in the fridge," and "can you freeze compote?" We'll also be sharing some more flavor variations and mix-ins below, so keep reading!

                [feast_advanced_jump_to]

                Ingredients

                berries compote
                • Berries - these can be frozen or fresh.
                • Chia seeds – This will give the jam texture and will be the natural thickening agent which helps make this jam pectin free.
                • Sugar – I like to use caster sugar in my jams which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
                • Lemon juice and zest

                See recipe card for quantities.

                Instructions

                1. Begin by zesting and juicing the lemon. Then heat together all the ingredients in a saucepan, and bring to a simmer over medium-high heat. The mixture will begin to boil and bubble, then turn it down to medium heat. 
                2. Continue to simmer for about 10-12 minutes, stirring the mixture often. 
                3. Once the strawberries have broken down and softened turn off the heat and whisk in the chia seeds. Remove the saucepan from the heat and allow the jam to cool for 10-12 minutes.
                4. Transfer the chia jam to an airtight jar or container and refrigerate for up to 2 weeks 
                5. It's now ready to spread on jam or add to desserts.
                berries compote

                Variations

                • Blueberry Jam: Want to make this with blueberries instead? Just use blueberries instead of mixed berries!
                • Jam Without Sugar or Sweetener: Looking for a healthier option? Skip the sugar and try this jam without any sweeteners.
                • Summer Fruits Compote: Use a mix of your favorite summer fruits to make a delicious compote with frozen fruit.
                berries compote

                Equipment

                For this chia jam you need to store this jam in a Maison jar. These are the ones I use.

                Storage

                This jam should be kept refrigerated for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

                Top tip

                • Stir the jam consistently until thick to prevent the chia seeds from clumping.
                • Store the jam in a glass container/jar.
                Master the art of baking GF, DF & Vegan

                Baking Free From 101


                FAQ

                Q: How long does compote last? A: Compote can be stored in the fridge for up to a week, or in the freezer for up to 2 months.

                Q: How long does chia jam last in the fridge? A: Chia jam can be stored in the fridge for up to a week, or in the freezer for up to 2 months.

                Q: Can you freeze compote? A: Yes, compote can be frozen for up to 2 months if stored in an airtight container.

                Overall, this mixed berry chia jam recipe is a delicious and healthy alternative to traditional jam. With its natural thickening agent and versatility, it's perfect for anyone looking for a guilt-free way to enjoy their favorite fruits. So why not give it a try and let us know what you think in the comments below! If you're looking for more breakfast recipes to add to your baking list, check out our Blueberry Jam and Peanut Butter and Jelly Rolls 

                Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this berries compote recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

                Berries compote recipe

                📖 Recipe

                Mixed Berry Chia Jam

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                Course: Breakfast
                Cuisine: Homemade
                Prep Time: 15 minutes minutes

                Ingredients

                • 250 ml Frozen mixed berries
                • 25 g Chia seeds
                • 2 tablespoon Golden/Maple syrup
                • 2 tablespoon Sugar
                • 1 Lemon
                Metric - US Customary

                Instructions

                • Begin by zesting and juicing the lemon. Then heat together all the ingredients in a saucepan, and bring to a simmer over medium-high heat. The mixture will begin to boil and bubble, then turn it down to medium heat.
                  250 ml Frozen mixed berries, 25 g Chia seeds, 2 tablespoon Golden/Maple syrup, 2 tablespoon Sugar, 1 Lemon
                • Continue to simmer for about 10-12 minutes, stirring the mixture often. 
                • Once the strawberries have broken down and softened turn off the heat and whisk in the chia seeds. Remove the saucepan from the heat and allow the jam to cool for 10-12 minutes.
                • Transfer the chia jam to an airtight jar or container and refrigerate for up to 2 weeks 
                • It's now ready to spread on jam or add to desserts.

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                *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

                © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

                Easy 2 Minute Recipe For Lava Cake

                February 14, 2023

                This recipe for lava cake is a classic dessert that combines a rich and gooey chocolate center with a light and fluffy cake exterior. A lava cake chocolate that is both indulgent and comforting, and is perfect for any occasion. But what if you could have all the indulgence of a chocolate lava cake in just a matter of minutes? With a microwave chocolate lava cake, you can!

                This microwavable version of the classic chocolate lava cake is easy to make and requires only a few simple ingredients. The microwavable lava cake batter is made from a mixture of cocoa powder, oil, sugar, plant based milk, and flour. It’s then poured into a microwave-safe mug or ramekin, microwaved for just a few minutes, and voila! You have a decadent and indulgent chocolate lava cake in minutes.

                recipe for lava cake

                One of the great things about this recipe for chocolate molten lava cake is that it’s quick and convenient. With just a few simple ingredients, you can have a delicious dessert in no time. This chocolate molten lava cake makes it a great option for those who are short on time, or for those who simply want an indulgent dessert without all the fuss. 

                Additionally, this recipes chocolate lava cake is a great option for those who are looking to use up ingredients they already have on hand. The ingredients used in this dessert are pantry staples that are easily accessible, so there’s no need to go out and buy special ingredients.

                [feast_advanced_jump_to]

                Ingredients

                When it comes to preparing this microwavable chocolate lava cake, it’s important to use high-quality chocolate spread. The chocolate is the star of making this vegan chocolate cake moist, a cheap chocolate spread when microwaved while a good quality spread will soften and ooze out. So using good quality chocolate spread will make all the difference in the final product. 

                • Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
                • Oil – Preferably a flavorless oil like vegetable or sunflower oil.
                • Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
                • Plant based milk - I recommend soy, oat or almond milk.
                • Chocolate spread - This helps create the gooey filling.
                • Ice Cream - I used plant based double cream to make this dairy free

                See recipe card for quantities.

                recipe for lava cake

                Instructions - How to make a chocolate lava cake

                How to make chocolate lava cake without oven

                One of the secrets to a perfect lava cake microwave is to not overcook it. Microwave cooking times can vary, so it’s important to keep an eye on the cake and remove it from the microwave as soon as it is set, but still slightly wobbly in the center. Overcooking the cake will result in a cake that is dry and not gooey.

                1. Start by whisking all the dry ingredients in a bowl until combined.
                2. Next pout in the wet ingredients and mix until combined.
                3. Divide the batter into ramekins. Then spoon ½ tablespoon of chocolate spoon into the batter and bake in the microwave for 2 mins. 

                4. Using a knife to loosen the cake from the ramekin then tip it upside down onto a plate.

                recipe for lava cake

                5. Finally serve with ice cream and vegan caramel (optional) and enjoy!

                When it comes to serving this vegan chocolate cake simple, there are a few options to consider. You can serve it warm straight from the microwave, or you can let it cool to room temperature and enjoy it as is. If you’re feeling extra indulgent, you can even top it with a scoop of vanilla ice cream or a dollop of whipped cream.

                Substitutions

                If you’d prefer not to make this easy recipe for chocolate molten lava cake vegan or gluten free, simply substitute the ingredients that correlate to your needs to make this recipe for lava cake suitable for your diet.

                • Gluten free - If you’d prefer not to make this vegan chocolate lava cake recipe gluten free simply substitute the gluten-free flour for normal plain flour. 
                • Ice Cream - Simply substitute the plant based ice cream for ordinary ice cream if you’d prefer not to make this dairy free/vegan. 

                Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this. 

                Variations

                Simple ways you can change this lava cake recipe in a mug to better suit your dinner guests:

                One of things that makes this the best molten lava cake is how versatile it is. You can enjoy it as is, or add your favorite toppings, such as fresh berries, whipped cream, or even a sprinkle of chopped nuts. 

                You can also use different fillings for the lava filling like using biscoff spread in place of chocolate spread!

                It’s perfect for serving at dinner parties, as a comforting chocolate lava cake ice cream after a long day, or as a sweet treat to enjoy with your morning coffee or tea.

                 recipe for lava cake

                Equipment

                Additionally, it’s important to use a microwave-safe mug or ramekin that is the right size. A mug or ramekin that is too large will result in a cake that is too shallow, while a mug or ramekin that is too small will result in a cake that overflows and makes a mess in the microwave.

                For this recipe you’ll need some ramekins, these are the ones I use which I greased and floured to prevent it sticking to the dish.

                Storage

                Storing and freezing chocolate lava cake easy

                HOW LONG DOES vegan chocolate lava cake LAST?

                This will stay good at room temperature for up to 3 days.

                Master the art of baking GF, DF & Vegan

                Baking Free From 101


                Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for lava cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

                📖 Recipe

                Microwave Lava Cake

                Delicious
                5 from 4 votes
                Print Pin Rate Add to Collection Go to Collections
                Course: Dessert
                Cuisine: Homemade
                Diet: Gluten Free, Vegan
                Prep Time: 5 minutes minutes
                Cook Time: 2 minutes minutes
                Servings: 3

                Equipment

                • Ramekins

                Ingredients

                • 6 tablespoon Oil
                • 75 g Caster sugar
                • 6 tablespoon Plant based milk
                • ¼ teaspoon Baking Powder
                • 88 g Gluten Free flour
                • 20 g Cocoa powder
                • 1 ½ tablespoon Chocolate Spread
                • Plant Based Ice cream
                Metric - US Customary

                Instructions

                • Begin by greasing your ramekins and dusting them with sugar/cocoa powder to prevent the cake sticking to the ramekin
                • Start by whisking all the dry ingredients in a bowl until combined.
                  75 g Caster sugar, ¼ teaspoon Baking Powder, 88 g Gluten Free flour, 20 g Cocoa powder
                • Next pout in the wet ingredients and mix until combined.
                  6 tablespoon Oil, 6 tablespoon Plant based milk
                • Divide the batter into ramekins. Then spoon ½ tablespoon of chocolate spoon into the batter and bake in the microwave for 2 mins.
                  1 ½ tablespoon Chocolate Spread
                • Using a knife to loosen the cake from the ramekin then tip it upside down onto a plate.
                • Finally serve with ice cream and vegan caramel (optional) and enjoy!
                  Plant Based Ice cream

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                *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

                © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

                The Best Recipe for Vegan Pudding

                February 13, 2023

                There’s something truly magical about this recipe for vegan pudding. A warm and gooey chocolate pudding with a rich, chocolate sauce. The combination of a light and fluffy pudding with a rich, chocolatey sauce is simply irresistible. Whether you’re looking for a comforting dessert after a long day, or a sweet treat to enjoy with your morning coffee or tea. This recipe for self saucing chocolate pudding is the perfect choice.

                This chocolate pudding desserts recipe is easy to make and requires no special ingredients. The chocolate pudding cake is made from a simple mixture of plant based milk and butter, sugar, flour, cocoa powder, and flax egg. This mixture is poured into a baking dish and topped with a mixture of sugar, cocoa powder, and boiling water. As the pudding bakes, the sauce forms at the bottom of the dish. Creating a delicious and gooey chocolate sauce that perfectly complements the light and fluffy pudding.

                Another advantage of this chocolate pudding with sauce is that it’s a great option for those who are looking for an indulgent dessert that’s easy to make. With just a few simple ingredients, you can have a delicious dessert in no time. Additionally, this dessert is a great option for those who are looking to use up ingredients they already have on hand..

                [feast_advanced_jump_to]

                Ingredients

                When it comes to preparing this homemade chocolate pudding from scratch, it’s important to use high-quality cocoa powder. The cocoa powder is the star of this dessert. So using a high-quality cocoa powder will make all the difference in the final product. Or just preferably use anything other that hot chocolate powder. Additionally, it’s important to use boiling water when making the sauce. The boiling water helps to dissolve the sugar and cocoa powder. Creating a smooth and silky sauce that perfectly complements the pudding.

                • Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
                • Dairy Free Butter – This can be in spread or block form at room temperature .
                • Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
                • Flax seed - this is combined with water to act as our egg substitute.
                • Ice Cream - I used plant based double cream to make this dairy free
                • For extra sweetness drizzle this pudding with some vegan caramel. Check out my super easy 3 ingredient caramel here.

                See recipe card for quantities.

                Instructions - How make chocolate pudding

                Making vegan dessert quick


                When it comes to serving this chocolate pudding baked, there are a few options to consider. You can serve it warm straight from the oven. Or you can let it cool to room temperature and enjoy it as is. If you’re feeling extra indulgent, you can even top it with a scoop of vanilla ice cream. Or a dollop of whipped cream (plant based of course if you're making it vegan).

                1. Begin by mixing together the flax seed and water, then set aside and start whisking together the dry ingredients until combined

                2. Next pour in the wet ingredients including the flax egg and mix until smooth

                3. Pour into your cake tin. Then in a bowl combine the sugar and cocoa and sprinkle on top of the batter.

                4. Finally pour over the boiling water and bake in the oven for 30 mins at 180°c or until all the liquid from the surface has been absorbed and the cake is spongy to the touch.

                5. Once baked allow the cake to cool before enjoying with some ice cream and caramel.

                Substitutions

                If you’d prefer not to make this chocolate pudding recipe vegan or gluten free. Simply substitute the ingredients that correlate to your needs to make this chocolate pudding easy recipe suitable for your diet.

                • Gluten free - If you’d prefer not to make this chocolate self saucing pudding gluten-free simply substitute the gluten-free flour for normal plain flour. 
                • Dairy free - If you’d prefer not to make this chocolate pudding dairy free. Simply substitute the dairy free butter for ordinary butter, specifically block butter
                • Flax seed - if you’d prefer to make this chocolate pudding eggless, substitute the flaxseed and water combo for 1 egg.
                • Ice Cream - Simply substitute the plant based ice cream for ordinary ice cream if you’d prefer not to make this dairy free/vegan. 

                Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

                Variations

                Simple ways you can change this chocolate pudding cake recipe to better suit your dinner guests:

                One of the key benefits of this dessert is that it’s versatile. You can enjoy it as is, or add your favorite toppings, such as fresh berries, whipped cream, or even a sprinkle of chopped nuts. It’s perfect for serving at dinner parties, as a comforting dessert after a long day, or as a sweet treat to enjoy with your morning coffee or tea.

                MICROWAVE IT

                That's right you can make this pudding in the microwave in less than 5 minutes! Simply divide the recipe by 4, following the same principles of this recipe but instead of baking it, microwave your pudding in a small microwave safe dish for 2 minutes. That's it!

                Equipment

                One of the secrets to making a perfect vegan pudding easy, is to use the right baking dish. A shallow baking dish is best for this dessert, as it allows the pudding to cook evenly and the sauce to form at the bottom of the dish.

                Additionally, it’s important to let the pudding cool for a few minutes before serving. This allows the sauce to thicken and become gooey, creating the perfect texture of cake with chocolate pudding.For this recipe you’ll need a heatproof glass/ceramic dish, this is the one I used which I greased and floured to prevent it sticking to the dish.

                Storage

                Storing and freezing chocolate pudding easy

                HOW LONG DOES chocolate pudding homemade LAST?

                This will stay good at room temperature for up to 3 days, and in the freezer for up to 2 months if stored in an airtight container.

                Top tip - Recipe for vegan pudding

                Although this chocolate pudding recipe easy and simple to make, here are just a few expert tips I'd recommend:

                Use a deep dish to bake this cake as the sauce tends to boil over when baking.

                Make sure to let the flax egg sit for at least 5 minutes to activate and thicken before adding to the batter.

                Master the art of baking GF, DF & Vegan

                Baking Free From 101


                Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for vegan pudding. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

                Recipe for vegan pudding

                📖 Recipe

                Self Saucing chocolate puddi

                Delicious.
                Print Pin Rate Add to Collection Go to Collections
                Course: Dessert
                Cuisine: Homemade
                Diet: Gluten Free, Vegan
                Prep Time: 10 minutes minutes
                Cook Time: 30 minutes minutes
                Servings: 6

                Equipment

                • Tart tin

                Ingredients

                • 225 ml Plant based milk
                • 80 g Vegan butter
                • 1 tablespoon Flax seed
                • 3 tablespoon Water
                • 90 g Sugar
                • 150 g Gluten Free flour
                • ½ teaspoon Baking powder
                • 30 g Cocoa powder

                Sauce

                • 140 g Brown Sugar
                • 30 g Cocoa powder
                • 200 ml Boiling Water

                Optional

                • Plant based Ice cream
                • Plant based Caramel
                Metric - US Customary

                Instructions

                • Begin by mixing together the flax seed and water, then set aside and start whisking together the dry ingredients until combined
                  1 tablespoon Flax seed, 90 g Sugar, 150 g Gluten Free flour, ½ teaspoon Baking powder, 30 g Cocoa powder, 3 tablespoon Water
                • Next pour in the wet ingredients including the flax egg and mix until smooth
                  225 ml Plant based milk, 80 g Vegan butter
                • Pour into your cake tin. Then in a bowl combine the sugar and cocoa and sprinkle on top of the batter.
                  30 g Cocoa powder, 140 g Brown Sugar
                • Finally pour over the boiling water and bake in the oven for 30 mins at 180°c or until all the liquid from the surface has been absorbed and the cake is spongy to the touch.
                  200 ml Boiling Water
                • Once baked allow the cake to cool before enjoying with some ice cream and caramel.
                  Plant based Ice cream, Plant based Caramel
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                *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

                © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

                Easy Microwave Single Serve Recipe For Raspberry Cake

                February 7, 2023

                Today, I’m going to share with you how to make this recipe for raspberry cake. It's super soft and fluffy and infused with cinnamon and nutmeg. Delicious.

                Welcome back to my microwave series where I turn classic desserts into delicious, super quick and easy recipes from brownies, cakes, tray bakes and more, that you would never have imagined were made in the microwave! Perfect for when you’re short on time or just craving something sweet. Not to mention with the cost of living crisis at an all time high, turning your oven on can be quite pricey so these recipes are the perfect alternative for a quick dessert made at a fraction of the time.

                The sponge is so light and airy and served with a generous scoop of thick cream lightly spiced with cinnamon. Oh.. and it’s made in LESS THAN 7 mins!

                recipe for raspberry cake

                Cake in the microwave

                If you’d prefer to make this cake bigger - or you want it to serve 2 - simply double this recipe.

                This microwave cake mug recipe is also dairy and gluten free. If you'd prefer not to make it dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

                In this microwave cake cup recipe I will be going through how to make single serve cakes and answering your FAQs such as ‘how to make a cake in microwave’ ‘baking cake in microwave’ ‘how long does microwave cake last’ and so much more.

                recipe for raspberry cake

                A really great thing about this recipes for raspberry cake is how versatile it is. Which is what makes this the best sponge cake in microwave recipe. For example, you can make this into a classic vanilla cake, or a sweet caramel and cinnamon cake by mixing caramel into the batter along with the cinnamon using my super simple 3 ingredient caramel recipe!

                I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

                If you’re looking for more easy microwave recipes to add to your baking list check out my Microwave tres leche cake and Lemon Drizzle Cake

                [feast_advanced_jump_to]

                Ingredients

                • Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
                • Dairy Free Butter – This can be in spread or block form at room temperature .
                • Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
                • Cream - I used plant based double cream to make this dairy free

                See recipe card for quantities.

                Instructions

                Baking cake in a microwave
                1. Begin by greasing and flouring your heat proof dish and set a side.
                2. In a bowl mix together the flour, rising agents, sugar and butter until smooth.
                3. Then add the egg and mix until smooth.
                recipe for raspberry cake

                4. Add the spices and raspberries and pour the batter into your dish. Bake in the microwave for 3 mins. Remove from the microwave and allow it to cool for 10 mins.

                5. As it cools make the cream, by whipping the cream until stiff peaks.

                Raspberry cake decorations

                6. Dollop the cream onto the cake and decorate with fresh raspberries.

                recipe for raspberry cake

                7. It's now time to enjoy!

                Substitutions

                If you’d prefer not to make this quick cake in microwave specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this microwave quick cake cake suitable for your diet.

                • Gluten free - If you’d prefer not to make this recipe for raspberry cake gluten-free simply substitute the gluten-free flour for normal plain flour. 
                • Dairy free - If you’d prefer not to make this dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter
                • Cream - Simply substitute the plant based double cream for full fat double cream if you’d prefer not to make this dairy free. 

                Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this. 

                Variations

                Simple ways you can change this recipe to better suit your dinner guests:

                Prefer something chocolatey

                Check out my less than 10 minute decadent chocolate microwave cake This  sponge is so rich and decadent and smothered in a glossy chocolate ganache.

                Looking for something more zesty? 

                Then you NEED to try this lemon loaf cake it’s inspired by starbucks lemon loaf cake and it’s tastes incredible 

                Brownies?

                Looking for a good super quick brownies recipe - check out these brownies - they’re made in 5 minutes!

                Let me know in the comments if you try these variations or if you came up with your own!

                recipe for raspberry cake

                Equipment

                For this recipe you’ll need a heatproof glass/ceramic dish, this is similar to the one I use which I line with grease and flour to prevent it sticking to the dish.

                Storage

                Storing and freezing cake from microwave

                How long does a single serve cake last?

                This will stay good at room temperature for up to 3 days, and in the freezer for up to 2 months if stored in an airtight container.

                Top tip

                Although this cake in a microwave recipe is super simple to make, here are just a few expert tips I'd recommend:

                Don’t fill your baking dish too much/high as this cake does rise! And may overflow out of your dish if filled to the top

                Allow the cake to cool for at least 10 -15 mins before decorating with cream, as the cream will melt and dissolve into the cake if added onto a hot cake, but of course if you don’t mind then feel free to eat it as it is.

                Master the art of baking GF, DF & Vegan

                Baking Free From 101


                Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for raspberry cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

                Recipe for raspberry cake

                📖 Recipe

                One Serve Raspberry cake

                The quickest cake you'll make
                5 from 4 votes
                Print Pin Rate Add to Collection Go to Collections
                Course: Dessert
                Cuisine: Dairy Free
                Diet: Gluten Free
                Prep Time: 2 minutes minutes
                Cook Time: 3 minutes minutes
                Servings: 1

                Equipment

                • Ramakin

                Ingredients

                • 25 g Gluten Free flour
                • ¼ teaspoon Baking Powder
                • ¼ teaspoon Bicarbonate of soda
                • 25 g Vegan/Dairy free butter
                • 30 g Caster sugar
                • ¼ teaspoon Ground Cinnamon
                • Handful Fresh Raspberries
                • 1 Small Egg or 60ml of plant based milk

                Decorate

                • 80 ml Plant based double cream
                • Raspberries
                Metric - US Customary

                Instructions

                • Begin by greasing and flouring your heat proof dish and set a side.
                • In a bowl mix together the flour, rising agents, sugar and butter until smooth.
                  25 g Gluten Free flour, ¼ teaspoon Baking Powder, ¼ teaspoon Bicarbonate of soda, 25 g Vegan/Dairy free butter, 30 g Caster sugar
                • Then add the egg/milk and mix until smooth.
                  1 Small Egg
                • Add the spices and raspberries and pour the batter into your dish. Bake in the microwave for 3 mins. Remove from the microwave and allow it to cool for 10 mins.
                  ¼ teaspoon Ground Cinnamon, Handful Fresh Raspberries
                • As it cools make the cream, by whipping the cream until stiff peaks. Dollop the cream onto the cake and decorate with fresh raspberries. 
                  80 ml Plant based double cream, Raspberries
                • All that's left is to enjoy!

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                *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

                © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

                Easy Less Than 10 Min Microwave Tres Leche Cake

                January 30, 2023

                Tres Leche Cake

                Welcome to my microwave series where I turn classic desserts into delicious, super quick and easy recipes from brownies, cakes, tray bakes and more, that you would never have imagined were made in the microwave! 

                Perfect for when you’re short on time or just craving something sweet. Not to mention with the cost of living crisis at an all time high, turning your oven on can be quite pricey so these recipes are the perfect alternative for a quick dessert made at a fraction of the time.

                This tres leche cake is super soft and fluffy and infused with cinnamon and nutmeg. Delicious.

                The sponge is so light and airy and smothered in a smooth, thick cream lightly spiced with cinnamon. Oh.. and it’s made in LESS THAN 10mins! 

                Cake in microwave recipe

                If you’d prefer to make this cake bigger - like a loaf cake - simply double this recipe and use a slightly larger heatproof, glass/ceramic dish to bake it in.

                This recipe for tres leche cake is also dairy and gluten free. If you'd prefer not to make it dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

                In this recipe for microwave cake I will be going through how to make tres leches cake and answering your FAQs such as ‘how to make cake in microwave’ ‘what should I bake this cake in’ ‘how long does microwave cake last’ and so much more.

                A really great thing about this cake in the microwave recipe is how versatile it is. Which is what makes this tres leche dessert best. For example, you can make this into a classic vanilla cake, or a sweet caramel and cinnamon cake by mixing caramel into the batter along with the cinnamon using my super simple 3 ingredient caramel recipe!

                Tres leche cake

                I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

                If you’re looking for more easy microwave recipes to add to your baking list check out my Cake In a Mug - Berry Cobbler and Lemon Cake Drizzle Recipe

                [feast_advanced_jump_to]

                Tres Leche Ingredients

                • Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
                • Dairy Free Butter – This can be in spread or block form at room temperature .
                • Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
                • Cream - I used plant based double cream to make this dairy free
                • Vegan caramel - I used this in place of evaporated but you can also use plant based/vegan evaporated/condensed milk to make this dairy free.

                See recipe card for quantities.

                Instructions

                Cake in a microwave recipe

                1. Begin by lining your heat proof dish with greaseproof/parchment paper.
                2. Mix together the flour, rising agents, sugar and butter until smooth.
                3. Add the eggs one at a time, mixing well after each addition.

                4. Add the spices and pour the batter into your dish. Bake in the microwave for 6 mins, making sure to stop it every minute to prevent the cake from over flowing.Remove from the microwave and allow it to cool for 10 mins.

                5. As it cools make the cream, by whipping the cream until stiff peaks then add the caramel. Then poke holes through the cake.

                6. Once the cake has cooled down, make the milk mix by combing the milk and caramel.

                How to bake microwave cake

                7. Pour the milk mixture on top so it can soak through. Then top with cream and a sprinkle of cinnamon.

                Tres leche cake

                8. Slice and enjoy!

                Substitutions

                If you’d prefer not to make this microwave loaf cake specific to any dietary requirements, simply substitute the ingredients that correlate to your needs to make this tres leche cake suitable for your diet.

                • Gluten free - If you’d prefer not to make this microwave cake gluten-free simply substitute the gluten-free flour for normal plain flour. 
                • Dairy free - If you’d prefer not to make this microwave cake dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter
                • Cream - Simply substitute the plans based double cream for full fat double cream if you’d prefer not to make this dairy free. 

                Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this. 

                Variations

                Simple ways you can change this recipe to better suit your dinner guests:

                Prefer something chocolatey?

                Check out my 7 minute decadent chocolate microwave cake. The microwave cake sponge is so rich and decadent and smothered in a glossy chocolate ganache. Oh.. and it’s made in LESS THAN 10mins! 

                Looking for something more zesty? 

                Then you NEED to try this lemon loaf cake it’s inspired by starbucks lemon loaf cake and it’s tastes incredible.

                Brownies?

                Looking for a good super quick brownies recipe - check out these brownies - they’re made in 5 minutes!

                Let me know in the comments if you try these variations or if you came up with your own!

                Tres leche cake

                Equipment

                For this recipe you’ll need a heat proof glass/ceramic dish, this is similar to the one I use, which I line with greaseproof/parchment paper so you can easily remove it from the dish.

                Storage

                Storing and freezing microwave cake

                How long does tres leche cake last?

                This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container.

                Top tip - Microwave cake easy

                Although this recipe is super simple to make, here are just a few expert tips I'd recommend:

                Don’t fill your baking dish too much/high as this cake does rise! And may overflow out of your dish if filled to the top

                Allow the cake to cool for at least 20 -30 mins before decorating with cream, as the cream will melt and dissolve into the cake if added onto a hot cake.

                Master the art of baking GF, DF & Vegan

                Baking Free From 101


                Make sure to tag me @whiskmefree on Instagram and leave a review below if you made this tres leche cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

                📖 Recipe

                Microwave Tres LeChes

                Delicious
                5 from 2 votes
                Print Pin Rate Add to Collection Go to Collections
                Course: Dessert
                Cuisine: Homemade
                Keyword: dairy free, gluten free
                Prep Time: 3 minutes minutes
                Cook Time: 5 minutes minutes
                Servings: 4

                Equipment

                • Heat proof dish

                Ingredients

                • 120 g Caster sugar
                • 100 g Gluten Free flour
                • ¼ teaspoon Baking Powder
                • ¼ teaspoon Bicarbonate of soda
                • 100 g Dairy free butter
                • ½ teaspoon Ground cinnamon
                • ¼ teaspoon Nutmeg
                • 2 Eggs

                Milk mix

                • 180 ml Plant based milk
                • ½ tablespoon Caramel

                Cream

                • 200 g Plant based double cream
                • 2 tablespoon Powdered Sugar
                • ½ tablespoon Vegan Caramel
                Metric - US Customary

                Instructions

                • Begin by lining your heat proof dish with greaseproof/parchment paper.
                • Mix together the flour, rising agents, sugar and butter until smooth.
                  120 g Caster sugar, 100 g Gluten Free flour, ¼ teaspoon Baking Powder, ¼ teaspoon Bicarbonate of soda, 100 g Dairy free butter
                • Add the eggs one at a time, mixing well after each addition.
                  2 Eggs
                • Add the spices and pour the batter into your dish
                  ½ teaspoon Ground cinnamon, ¼ teaspoon Nutmeg
                • Bake in the microwave for 6 mins, making sure to stop it every minute to prevent the cake from over flowing.
                • Remove from the microwave and allow it to cool for 10 mins. As it cools make the cream, by whipping the cream until stiff peaks then add the caramel.
                • Once the cake has cooled down, make the milk mix by combing the milk and caramel
                  180 ml Plant based milk, ½ tablespoon Caramel
                • Then poke holes through the cake and pour the milk mixture on top so it can soak through. Then top with cream and a sprinkle of cinnamon.
                  200 g Plant based double cream, 2 tablespoon Powdered Sugar, ½ tablespoon Vegan Caramel
                • Slice and enjoy!

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                *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

                © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

                The Best Cheesecake Caramel Recipe

                January 28, 2023

                This cheesecake caramel recipe is delicious! This no bake cheesecake recipe uk makes a cheesecake that is so smooth and creamy with a crunchy biscuit base, filled