Check out our chefs' menu of over 100 plant-based dishes. 

Some days just call for baking so feast your eyes on some of our simplest (and most irresistible) bakes. Perfect if you're light on time or want a simple recipe to bake with the kids. 

This is summer’s answer to everyone’s favourite fridge cake! Perfect for picnics and afternoon tea. Or just perfect for always. 

After the success of our first IG live cook-alongs, we're back! This time, we're here with some no-bake, freezer sweet treats for you to try at home. 

These vegan brownies are everything a brownie should be i.e. fudgy, chocolate-y and rich. They're also gooey and dense rather than cake-y, and crispy around the edges rather than fluffy. Basically, they tick every 'great brownie' box. 

This fresh, sweet and bright vegan traybake is our go-to summer snacking cake. It comes together in under an hour and can host whatever summer fruit you have on hand - peaches, berries, cherries, you name it. 

These vegan blondies are fluffy, soft and oozing with salted caramel sauce. Share a slice or share the tray (we did the latter).  

Blondies w/ Salted Caramel and Raspberries 

As tempting as it is to eat this vegan parkin right out of the oven, it becomes more gingery, soft, sticky and flavourful the longer you store it. If you can't resist and want to serve it right away, make a batch of vegan custard to go with it - it enhances its flavour and softens the cake. 

Warm, soft and chewy. Oh, and only five-ingredients.

"How good can a five-ingredient cookie really be?" is what you're probably wondering. We know. Soft and chewy cookies usually rely on several types of sugars for depth of flavour, an oil-based source of fat as well as flour for texture and some sort of rising agent for lightness. This recipe breaks most cookie-gravity-laws and achieves all of its chewiness and softness from almond flour, almond butter and maple syrup. Don't ask how just trust us. 

Easy Bakes

Raspberry Ripple Rocky Road