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Privacy NoticeIndulge your sweet tooth with Great British Bake Off contestant Freya Cox’s faff-free and delicious dairy free recipes. She’s on a mission to prove that vegan sweet treats can be just as tasty, if not more so, than ‘regular’ baking. And when all the ingredients are readily available from your local supermarket, there’s no reason not to give it a try. Her brand new cookbook Simply Vegan Baking features 70 fun and very accessible recipes for all of your favourite classic bakes made vegan. If you’re totally new to baking or you want to embrace a plant-based lifestyle you’ll find her recipes reassuringly familiar – and you’ll be amazed that they’re so effortlessly vegan! Here are just a few of our favourites which are just perfect for Veganuary… Salted Caramel Cupcakes
The salted caramel drizzle on these cupcakes is next level delicious
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Ingredients (Makes 12) For the cupcakes: 225ml soya milk 1 tbsp apple cider vinegar 235g plain flour 210g soft light brown sugar 1 tsp bicarbonate of soda ½ tsp salt 90 ml vegetable oil 1 tbsp vanilla extract For the salted caramel sauce: 100g granulated sugar 45g vegan butter 60ml vegan pouring cream, at room temperature ½ tsp salt For the American buttercream: 250g vegan butter block 500g icing sugar 1 tbsp plant milk 1 tbsp vanilla extract
Great British Bake Off contestant Freya Cox’s new book
Method Start with the American buttercream. Cut the vegan block into cubes, then place it into the bowl of a stand mixer fitted with a paddle attachment. Mix on high speed until the butter looks creamy. Add the icing sugar, milk and vanilla extract and mix with a wooden spoon until the icing sugar is combined slightly with the butter (this just stops the icing sugar going everywhere), then beat on high until fully combined. Continue to beat the icing for another few minutes until it looks very soft and light. Set aside whilst you make the cupcakes. Preheat the oven to 180°C fan. Line a muffin tray with 12 cupcake cases. Put the soya milk in a jug and heat in the microwave for 1 minute to warm through. Once warmed, mix in the apple cider vinegar and place to the side to curdle -this will take about 5 minutes. Meanwhile, put the flour, sugar, bicarbonate of soda and salt in a large mixing bowl. Whisk together with a balloon whisk until fully combined. Once the milk has curdled, add the oil and the vanilla to the same jug. Whisk this together so all of the wet ingredients are combined. Pour the wet ingredients into the dry ingredients and whisk until fully combined and a lump-free mixture is formed -try not to over mix the batter. Divide the batter between the 12 cases and bake for 20-25 minutes or until a skewer inserted into one of the cupcakes comes out clean. Once baked, place on a cooling rack to cool completely.
The Bake Off star kicking off her baking session with some super sifting!
9. For the salted caramel sauce, put the sugar in a saucepan over a low-medium heat and heat. stirring regularly. The sugar will clump together, then eventually melt and become a lump-free liquid that is amber in colour. Once it reaches this point. 10. Add the butter and stir until fully combined. Leave on the heat for 1 minute without stirring, watching that it doesn’t get too dark in colour, then slowly add the cream. Once the cream is fully combined, leave to boil without stirring for 1 minute, then take off the heat. 11. Stir in the salt. Then leave to cool a little before pouring into a jam jar to cool completely 12. Add 3-4 tablespoons of the caramel sauce to the American buttercream to flavour it. 13. Spoon the buttercream into a piping bag fitted with a star nozzle and pipe swirls of icing on top of each cooled cupcake. Drizzle extra caramel sauce on top of each cupcake. Carrot Cake
This carrot cake is a winner every time
Ingredients (Serves 8-10) For the sponge: vegan butter, for greasing 225ml soya milk 1 tbsp apple cider vinegar 235g self-raising flour 210g soft light brown sugar ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp salt zest of 1 orange 1½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger 90 ml vegetable oil 150g grated carrot 50g chopped walnuts, plus extra for topping 70g dried cranberries, plus extra for topping For the cream cheese frosting: 100g vegan butter 460g icing sugar 170g vegan cream cheese
Freya and Matt enjoying their time together on GBBO
Method Preheat the oven to 180ºC (350ºF) fan. Grease two 15cm cake tins with butter and line with baking parchment. Put the soya milk in a jug and heat in the microwave for 1 minute to warm through. Once warmed, mix in the apple cider vinegar and place to the side to curdle – this will take about 5 minutes. Put the flour, sugar, bicarbonate of soda, baking powder, salt, orange zest and spices in a large mixing bowl and whisk together until fully combined. Once the soya milk has curdled, add the oil to the same jug and mix. Pour the wet ingredients into the dry ingredients and whisk together until a smooth, lump-free batter forms, then stir in the grated carrot, chopped walnuts and cranberries until evenly distributed. Divide the mixture between the two cake tins and bake for 40–45 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave the tins on a cooling rack until cool enough to touch before removing the cakes from the tins to cool completely. Meanwhile, make the cream cheese frosting. Beat the butter and icing sugar together until light and creamy. Add the cream cheese and beat until fully combined and you have a smooth creamy frosting. Spoon half of the cream cheese frosting into a piping bag fitted with a star nozzle. Choose the flattest of the two cakes to be the top cake. Spread some of the frosting from the bowl over the top of both cakes and use an angled palette knife or the back of a spoon to create a swirl on the cake you have chosen to go on top. Pipe the rest of the frosting around the outside edge of the two cakes, then stack the two together. Finish off the cake with a sprinkle of extra walnuts and dried cranberries. Banoffee Pie Slices
Inspired by traditional banoffee pie, these sweet little slices are divine
Ingredients (Makes 9) For the base: 200g digestive biscuits 100g vegan butter, plus extra for greasing For the caramel filling: 70g soft light brown sugar 70g vegan butter 1 x 370g can of vegan condensed milk ½ tsp salt 1 tsp vanilla extract For the topping: 2 large bananas 200ml vegan double cream 1 tbsp icing sugar chocolate shavings (optional) Method Grease a 20cm square baking tin with butter and line with baking parchment For the biscuit base, place the digestives in a sandwich bag or something similar, and bash gently with a rolling pin to crush into a fine crumb, trying to remove all the big lumps of biscuit. Melt the butter, then add both the biscuit crumbs and the butter to a large bowl and mix thoroughly. Tip the biscuit mixture into the lined tin and press down firmly to create an even layer across the base of the tin. Place in the freezer whilst making the filling. For the caramel, put the sugar, butter and condensed milk into a saucepan and place over a low-medium heat until the butter and sugar have completely melted. Once fully combined, add the salt and vanilla extract, then turn up the heat to medium-high and bring to a rapid boil. Boil for 5-8 minutes until it becomes darker in colour and much thicker-you should be able to see a line along the bottom of the pan when you drag a spoon through the caramel. Stir constantly to prevent the caramel from burning to the bottom of the pan. Remove from the heat and allow to stand until it has stopped boiling. Once the caramel has stopped boiling, remove the base from the freezer and pour the caramel over, levelling out with a spatula to create an even layer. Roughly slice the bananas and arrange them in a flat layer on top of the caramel. Place in the fridge to cool completely. Whip the cream with the icing sugar until it forms stable peaks. Once the caramel is cool, cover with the cream, using the back of a spoon to spread it right to the edges. Decorate with chocolate shavings if desired before cutting into nine squares. READ MORE: To read the very best of today’s OK! content from breaking news to Royals and TV – CLICK HERE Warming soups to batch cook and freeze to boost your immune system and cut cooking costs 30-minute veggie meals on a budget that you’ll want to Instagram instantly Kelly Brook shares how to make your favourite takeaways for under 600 calories Get exclusive celebrity stories and shoots straight to your inbox with OK!’s daily newsletter Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnThe Great British Bake OffFood
