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Lemon Drizzle Cake

vegan lemon drizzle cake recipe jay halford plant based cooking course

Recipe:

Lemon Drizzle Cake

7 ingredient gluten-free vegan and refined-sugar-free Lemon Drizzle Cake. Simple to make, full of flavour and sure to be a hit with lemon drizzle lovers! The perfect plant-based afternoon tea cake.

Makes 8 generous slices
Total Time: 75min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Lemon Drizzle Cake:

Lemon Drizzle Sauce:

Method

  • Preheat your oven to 180°C fan/gas mark 6. Line a 900g loaf tin with baking paper
  • Now, in a large mixing bowl add the 100g melted coconut oil and 150g coconut sugar and whisk until smooth 
  • Add the 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk
  • Into the bowl sieve 225g gluten-free self-raising flour, 1 tsp gluten-free baking powder and 150g ground almonds (some ground almonds won’t go through the sieve, just add them into the bowl)
  • Mix until it forms a smooth batter and pour into the prepared tin
  • Bake in the oven at 180°C fan/gas mark 6 for 35 minutes
  • Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g coconut sugar.
  • IMPORTANT! Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes, this helps it to firm up a little more inside
  • Once the cake has cooled, in the tin for 30 minutes, carefully lift it out, using the paper. Then, with a fork, create holes across the top and pour over the lemon drizzle sauce. Top with lemon slices, if using and slice

Equipment needed:

Tips:

Storage: This will store in an airtight container for a few days at room temperature or in the fridge for 5.

Freezing: Slice and freeze separately, allow to defrost at room temperature for a few hours.

Download Recipe PDF

Lemon Drizzle Cake

No-bake Mango Passion Fruit Cheesecake

vegan no bake mango passion fruit cheesecake recipe jay halford plant based cooking course

Recipe:

No-bake Mango Passion Fruit Cheesecake

This is truly the easiest no-bake mango cake recipe ever! It’s made with a simple raw cheesecake crust, creamy vegan cheesecake layer and passion fruit topping. It’s naturally sweet, perfectly refreshing, so delicious and a wonderful reminder of that mouth-watering exotic Solero ice cream when served semi-frozen. Ice cream and cheesecake all in one – massive win!

Makes 1 cake into 12 nice slices
Total Time: 75min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Cookie Crust:

Mango Cheesecake Layer

Passion fruit topping:

  • 2 teaspoons of cornflour dissolved in 5 tbsp water
  • 4 passion fruits 1/2 cup pulp

Garnish (optional)

Method

Cheesecake Crust

  1. Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
  2. Almonds, buckwheat cacao and salt into a food processor (or blender) and crush until finely ground, then add in the dates and break them down. Followed by coconut oil and maple syrup to bring it all together. Press the mixture onto the bottom of your prepared pan. Refrigerate or freeze for at least 15 minutes to firm up while you make the cheesecake filling.

Mango Cheesecake

  1. Place all of the ingredients into a high-speed blender except for the agar agar and milk 
  2. In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions.
  3. Now gently fold in the agar mixture to the cheesecake mixture and whisk it in really well. Then immediately fill the mixture onto the base, smoothing out evenly. Refrigerate for 4 hours at least (or better overnight) to firm up. You can put it in the freezer if you are short on time

Passion Fruit Sauce

  1. Stir the cornstarch into the water in a cup. Transfer to a small saucepan along with the passion fruit pulp and sugar as needed. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly.
  2. When the mango cheesecake is set and firm enough, gently cut around the cheesecake edges with a sharp knife, then remove the cake from the pan. Pour the passion fruit sauce over the cheesecake and garnish with summer fruits, coconut flakes or other toppings you like and serve chilled.
  3. Enjoy!

Vegan Chocolate Tart

vegan chocolate tart recipe jay halford plant based cooking course

Recipe:

Vegan Chocolate Tart

Delicious super easy to make 6 ingredients gluten-free & vegan chocolate tart. This is probably the simplest and satisfying dessert that you could ever make and is a real show stopper for dinner parties and to impress friends and family who wouldn’t even dream that it is plant-based!

Makes 1 cake into 10 nice slices
Total Time: 2h 10min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Base

Chocolate:

  • 210 g chocolate (I used Ombar coconut)
  • ¾ 400ml can coconut milk (full fat) so use 300ml

Method

  • Firstly add the coconut milk to a pot over low heat and warm up. Once warm turn off the heat and add the chocolate, then stir until well combined
  • Now make the base by adding all the ingredients into a mixing bowl and mix until combined 
  • Pour the base into a 9 inch (23cm) tart tin and push down until compact (looking for roughly 0.3mm depth)
  • Pour the chocolate into the base, sprinkle salt over the top and place in the fridge for 2-3 hours to firm up
  • Optional: serve with fresh fruit on top and make it look impressive 🙂

Equipment needed:

Download Recipe PDF

Vegan Chocolate Tart

Vegan Doughnuts

vegan doughnuts recipe jay halford plant based cooking course

Recipe:

Vegan Doughnuts

These doughnuts are a must-try. You can decorate them however you want and make them look amazing! They are a great way to inspire and get the kids involved too. I promise you they will love them! Gluten-free, vegan, refined sugar-free!

Makes 6 doughnuts (if you want to make more, simply double the ingredients)
Total Time: 20 min + cooling time
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

Method

  • Preheat your oven to 180C
  • In a large mixing bowl add the gluten-free flour, 4 tbsp maple syrup, 2 tbsp melted coconut oil and the milk and mix well into a smooth batter
  • Grease your doughnut mould with coconut oil and add the batter into each mould making sure to smooth over the top
  • Add to the oven for 12-15 minutes (depending on how hot your oven runs)
  • Meanwhile, prepare the chocolate topping. To a Bain Marie add 2 tbsp melted coconut oil, a small pinch of salt, 2 tbsp maple syrup and then slowly stir in 2 or 3 tbsp cacao powder until desired consistency
  • Try topping with crushed pistachio or desiccated coconut and other healthy items 🙂
  • Finally, dunk the doughnuts into the chocolate sauce and place on a drying rack. You can now top with whatever you want. Leave to lightly set for 10-15 minutes before enjoying them.

Equipment needed:

Download Recipe PDF

Vegan Doughnuts

Vegan Sticky Toffee

vegan sticky toffee recipe jay halford plant based cooking course

Recipe:

Vegan Sticky Toffee

If you are intolerant to gluten, it doesn’t mean that you have to miss out on a classic wonderful dessert. This is so much better (and healthier) than the original and it’s vegan too. This is a really indulgent one and gives you all those comfort feels of a warm classic pudding. Gluten-free, vegan, refined-sugar-free.

Makes 6 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the sticky toffee sauce:

To serve:

Vanilla Custard:

Method

  • Preheat the oven to 165oc. Line an 8-inch square cake tin (pan) with greaseproof paper or use a good-quality silicone mold.
  • Start with the pudding. In a small saucepan gently heat the milk and dates for 5–10 minutes until the dates have softened. Once softened, set aside.
  • In a blender, blitz the coconut sugar and coconut oil until the sugar has mostly disintegrated. Add the baking soda to the milk and date mix – it will start to fizz and bubble, but that is okay.
  • In a bowl, combine the flour, vanilla, spices, pinch of salt, coconut oil and sugar mix along with the dates and milk mixture and give everything a good stir.
  • Pour into the cake tin (pan) and bake in the oven for 30 minutes.
  • While the pudding is cooking, make the sauce. Heat a pan over medium heat, add the coconut sugar and coconut milk and let it heat through.
  • Add the salt and bring to a boil, then reduce to a simmer and let it simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of your spoon.
  • Stir in a little more salt if desired and either use it straight away or let it cool down before storing in a glass jar – it will become even thicker as it cools.
  • Once the cake is done, transfer to a wire rack to cool and enjoy with a home-made custard (below) and a drizzle of sticky toffee sauce.
  • Blend the cornflour with a little bit of the coconut milk in a medium pan over medium heat, whisking until you have an even consistency. Then add the rest of the ingredients including the scraped vanilla pod – there is still a lot of goodness there – whisking until the cornflour and vanilla are fully incorporated into the coconut milk.
  • Whisk until the custard starts to thicken and then, as soon as the mixture begins to boil, take it off the heat and let it cool.

Equipment needed:

Oven, cake tin, small saucepan, blender, mixing bowl, wooden spoon, whisk.

Download Recipe PDF

Vegan Sticky Toffee

Vegan Rice Pudding

Vegan Rice Pudding Jay Halford Plant Based Cooking Course

Recipe:

Vegan Rice Pudding

One of my favourite desserts, it’s easy to make, keeps well and can be mixed up with so many different toppings. Homemade jams, nuts, dried fruits, fresh fruit and even melted sugar-free chocolate. Sky’s the limit!

Makes 4 servings
Total Time: 1h 10 min (cooling time included)
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Place the rice in a heavy-based pan, then add all the other ingredients. Cook gently for an hour, stirring regularly. Add more milk, if required or to get it to the consistency you like.
  • Once the rice is soft, serve topped with your choice of toppings or just eat it how it is.

Equipment needed:

Download Recipe PDF

Vegan Rice Pudding

Peanut Butter Balls

vegan peanut butter balls recipe jay halford plant based cooking course

Recipe:

Peanut Butter Balls

Protein packed power balls – a super healthy and satisfying snack! These little balls keeps well in the fridge so they’re a great on the go snack throughout the week.

Makes: 20 balls
Plant based Cooking Course Jay Halford
Prep: 10mins
Storage: Keep in the fridge for 7 days and they also freeze well too

Ingredients

Method

  • Place the almonds into the blender and blend to a flour consistency, then add in the buckwheat grouts, coconut palm sugar, pinch of salt and ground cinnamon. Blend to bring the buckwheat grouts to a fine flour.
  • Add the dates and blitz until they’re broken down then place the mixture into a mixing bowl and combine with your hands.
  • Add the peanut butter, coconut nectar and coconut oil to the mix and combine by hand.
  • Grease your hands with coconut oil and begin to roll the mixture into balls.
  • Place onto a plate and refrigerate to set for 20 minutes.
  • Sprinkle with coconut to serve.

Equipment needed:

Tips:

When rolling these into balls, slightly dampen your hands. This will stop the mixture from sticking to your hands and keep the balls clean when they are rolled.

Download Recipe PDF

Peanut Butter Balls

Raspberry & Vanilla Cheesecake

vegan cheesecake recipe jay halford plant based cooking course

Recipe:

Raspberry & Vanilla Cheesecake

The how to guide for the best raw, vegan, dairy free dessert ever. This a great recipe that’s extremely versatile! Once you have got the basic recipe it is easy to play around with and change up to create your own delicious variations!

Makes: 8 mini cheesecakes or one whole 12″ round cake
Total Time: 4 hrs (most of this is freezing time)
Plant based Cooking Course Jay Halford
Prep: 25mins

Ingredients

For The Base:

For the cashew nut topping:

Topping:

Method

Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

  • Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
  • Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
  • Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
  • Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
  • Place in the fridge or freezer to set the bases

For The Cashew Filling:

  • Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
  • Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
  • Place in the freezer for around 30-45 minutes to start to set them.
  • Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

  • Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
  • Blend and leave at room temperature whilst the base and cashew layer sets.
  • Remove the bases from freezer and check they are set before pouring the raspberry topping on.
  • Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Vanilla Cheesecake

Cashew Nut Frosting

vegan cashew nut frosting recipe jay halford plant based cooking course

Recipe:

Cashew Nut Frosting

The perfect cake frosting, its full of goodness, made from zero percent dairy and tastes absolutely awesome and will set nice and firm after a short amount of time in the fridge.

Makes enough to cover a 12inch cake
Total Time: 2hr
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Melt the coconut oil by standing it a bowl of hot water
  • Half and juice the lemon
  • Place all of the ingredients into a blender and blend until super smooth and creamy
  • Either store in the fridge for later use or cover a cake with it straight away

Top Tips:

A decent blender helps get this really nice and smooth.

Download Recipe PDF

Cashew Nut Frosting

Raspberry Chia Jam

vegan raspberry chia jam recipe jay halford plant based cooking course

Recipe:

Raspberry Chia Jam

Just like the real thing, this am recipe is super easy to make and can be used for garnishes or as a jam, I love to use it on desserts and cheesecakes

Makes 250g Jar
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 1hr
Storage: 6 days in fridge

Ingredients

Method

  • Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
  • Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
  • Squeeze in the lemon juice and mix everything well together.
  • Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
  • Spoon into the storage jar if you are not using straight away

Equipment needed:

Small mixing bowl, a fork for mashing, storage jar

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Chia Jam

Hazelnut Nutella

vegan hazelnut nutella recipe jay halford plant based cooking course

Recipe:

Hazelnut Nutella

The healthy version of Nutella, so good most people can’t even tell the difference. Enjoy it on toast or with the pancakes that are in this course!

Makes 250g (approx.)
Total Time: 10min

Ingredients

Method

Additions:

You can quite easily play around with the flavour in this recipe depending on your taste. You could add cinnamon or even a little bit of chilli if you are a chilli chocolate fan.

Top Tips:

To melt the coconut oil boil the kettle and pour some hot water into a bowl, stand the coconut oil jar into the water and allow it to melt slowly.

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Hazelnut Nutella

The Berry Compote

vegan berry compote recipe jay halford plant based cooking course

Recipe:

The Berry Compote

This simple to make berry compote recipe is great and I use it so much in so many of my dishes. It works perfectly as a topping to things like pancakes or even as a jam or garnish for desserts. Its also a great breakfast condiment for yoghurt and granola.

Makes 1 medium jar
Total Time: 25 minutes

Ingredients

Method

  • Place the berries in a small saucepan over a low heat with the coconut sugar and bring to a simmer (if using fresh add the 100ml of water here too)
  • Cook the fruit for around 20-30 minutes until soft, then remove from the heat and allow to cool

Equipment needed:

Additions:

If you are using fresh berries for this recipe you will need a little extra liquid. Use 100ml of water or fruit juice.

Download Recipe PDF

The Berry Compote

Quinoa & Blueberry Flapjacks

vegan quinoa flapjacks recipe jay halford plant based cooking course

Recipe:

Quinoa & Blueberry Flapjacks

This recipe is delicious and created almost by accident when I had some leftover quinoa and needed to do something with it. Those kind of creations are always the best. It’s soft, naturally sweet and super satisfying. You must try this one, you will see on the addition that I often use this as an amazing breakfast dish.

Makes 1 Load / 18 Slices
Total Time: 50min
Plant based Cooking Course Jay Halford
Prep: 15-20min
Cooking: 25-30min

Ingredients

Method

  • Preheat oven to 180 degrees.
  • Using two mixing bowls; one for the dry ingredients and one for the wet, place the oats, quinoa, coconut palm sugar, linseed, baking powder and a pinch of salt.
  • In the second bowl, peel and add the bananas and the juice of the lemon. Mash the bananas in the bowl with the end of a whisk, add the flaxseed eggs and whisk together. Then add vanilla paste and nut butter and whisk further before combining the wet ingredients with the dry and then fold into the blueberries.
  • Prepare a loaf tin by coating with cold pressed linseed oil and cutting a piece of baking paper to size to aid with the removal.
  • Add the mixture to the tin and smooth evenly with a spoon.
  • Place in the oven for 25 – 30 minutes at 180 degrees.
  • Turn out of the tin, slice and serve.

Equipment needed:

Large loaf tin, baking parchment, 2 medium mixing bowls, fork or whisk for mashing, tablespoons, oven, cooling rack

Additions:

This flapjack is great on its own but it can be used as a loaf and accompany it with things like nut butters or tahini and serve it with fresh berries even yogurt for a great breakfast dish.

My Top Tips:

Lining the loaf tin with the baking parchment will help you remove the flapjack from the tin once it is cooked. Before you place the baking parchment in make sure you lightly oil the loaf tin with olive oil –– this will help it just slide out smoothly and avoid breaking or sticking.

Do try and use fresh blueberries for this recipe rather than frozen ones, when frozen ones defrost they will shrink causing gas in the flapjack. Fresh blueberries will go really soft in the flapjack giving it a great texture.

Download Recipe PDF

Quinoa & Blueberry Flapjacks