Zesty lemon cuts into creamy coconut to give you this melt-in-the-mouth cheesecake. It is no-bake, so once you’ve made the base and whizzed the topping in a food processor you’re

This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.

4.5 oz (130g) plain white flour
2 teaspoons baking

Use your favourite vegan chocolate for this.

Ingredients

16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
300g

These chocolate cupcakes are flavoured with hints of vanilla, cinnamon, nutmeg and orange to give a warm zesty flavour. For chocolate orange cupcakes leave out the spices. Use organic or

These are really quick to make – the ingredients just need to go in a food processor and you get a snack which you can eat at home or take

We like to slice this lemon cake in half and fill the middle with lemon curd, put the cake back together and top with the thick vanilla icing recipe given

We use this lemon curd in our lemon cakes (recipe coming next week). It is extra-zesty and lemony so that it gives the cake a nice tangy flavour. Most lemon

We were very busy in June with Green Fairs, a Peace Festival and making cakes for Blue Lotus. Here are some photos.

Cheesy Lentil Slice
Herby Green Salad
In June

These brownies are very chocolatey and gooey, due to the chocolate sauce which is mixed into the brownie cake batter.

Chocolate Brownies (wheat)

Sauce – 2 1/2 oz (75g) margarine
1 1/2 oz

Recipe updated Jan 2014.

A tofu cheesecake which combines tangy lemons with rich creamy coconut and it really works. This recipe is by Chrissy from Vegan Tuck Box is a favourite