• Heat your oven to 170c/325f/GM3.
• Put all of the ingredients in a bowl and mix well, using a hand whisk. This will remove the lumps.
• Pour the mixture into a brownie pan lined with baking paper.
• Bake for around 40-50 minutes in the middle of the oven. Bake until the top and edges are firm but the middle is still soft.
• Allow the brownies to cool and they will set more. If you want them less gooey bake for longer. You can bake them again after the first bake, if you need to.
• Store the brownies in the fridge, they will last at least a week as the sugar acts as a preservative.

Cake

• Preheat the oven to 180ºC/350ºF/Gas Mark 4.
• Line 2 x 8cm or 9cm cake tins with baking parchment.
• In a large mixing bowl, combine the dry ingredients including the flour, baking powder, sugar, salt.
• In a large jug, combine the wet ingredients including the soya milk, rapeseed oil, vanilla extract and orange zest.
• Pour the wet ingredients into the dry and gently mix until fully combined. Do not over-stir.
• Divide the mixture equally into the two cake tins then tap them on the work surface before putting them into the oven for 20 minutes. This is a tip from Ms Cupcake to stop the raising agents working too quickly.
• Test the cakes are cooked with a skewer, knife or tooth pick to see if they come out clean. Set the cakes aside to cool.

Icing

• Put all the ingredients into a large mixing bowl and combine using an electric hand whisk. Set aside.

Drizzle

• Mix the ingredients together in a jug.
• Using a tooth pick, prick each cake all over but try not to go all the way through the bottom of the cake or the drizzle will spill out.
• Pour the drizzle evenly over each cake.

Assembly

• Place one of the cakes onto a large plate (flat side down) and then cut a fine layer off the top of the cake to create a flatter surface for the icing.
• Evenly spread half the butter icing onto this half of the cake. Place the other half of the cake on top then ice the top of the cake with the remaining icing.
• Option to sprinkle extra orange zest over the top.

• Heat your oven to 180c/360f/GM4.
• Put the chopped pears, spices and water in an oven dish.
• In a large bowl mix the oil, almonds, oats, walnuts and dates. Add 30-50ml water until the crumble top just about holds together when pressed together. Top the pears with this mixture and pat down.
• Bake for around 20 minutes until the pears are cooked through and the topping is crispy. Serve immediately.

Buns

• Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
• Place the pecans on a baking tray and toast them until they are golden, between 5-10 minutes. Check them after 5 minutes as they can burn quite quickly. When cool, cut them into small pieces. Set aside.
• In a large bowl, mix the sugar, salt and cinnamon.
• On a floured surface, unfold the first puff pastry sheet and lay it with the long edge facing you.
• Brush half of the melted butter over the entire sheet. Evenly sprinkle half the cinnamon/sugar/salt mix over the entire sheet.
• Roll the pastry up, away from you, into a sausage shape and lay it seal side down on the worktop.
• Cut off both ends (around an inch either side) and then cut the roll into 9 even pieces.
• Place the rolls on a lined baking tray (with good spacing in between each one), swirl side up, and set aside until you’ve repeated the process with the second sheet.
• Once you’ve repeated the process with the second puff pastry sheet and filling, place the two baking trays into the oven and bake for around 17-20 minutes or until golden.

Icing

• Mix all the ingredients together and add a little more plant milk, bit by bit, if necessary. You want the icing to be thick (ish) but pourable at the same time.

Assembly

• Arrange the warm cinnamon buns on a tray, drizzle over the icing and top with the toasted pecans immediately after.

• Preheat the oven to 350 degrees F (180 degrees C).
• In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for 5 minutes, this creates a flax egg.
• In a large cup, stir together 1 cup of soy milk and 1 teaspoon of apple cider vinegar. Set aside for 5 minutes, this creates the vegan buttermilk.
• To a large bowl, whisk together 2 cups of oat flour, 1/2 cup of almond flour, 1/2 cup of vegan protein powder, 1/4 cup of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt.
• In a separate medium bowl, mash 1 ripe banana with a fork. Then mix in 1/2 cup of maple syrup, 1/2 cup of melted coconut oil, 1 teaspoon of vanilla extract, and 1 cup of vegan buttermilk.
• Pour the wet ingredients bowl into the dry ingredients bowl, add the flax egg, and gently mix the batter until combined.
• Line the muffin pan with liners or use a nonstick silicone muffin pan. Pour about 1/3 cup of batter into each mold. Sprinkle chocolate chips on top and bake for 35-40 minutes. Stick a knife or toothpick to check it’s fully baked.
• Let the muffins cool for 10 minutes in the pan and enjoy!

Base

• Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
• Grease a springform cake tin (20-25cm diameter approx.) and set aside.
• Thoroughly blend all the base ingredients in a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl.
• Gently melt the butter/spread in a small saucepan, on a low heat until fully dissolved. Combine thoroughly with the blended digestives.
• Empty the mixture into the bottom of the greased cake tin and press evenly. Place in the oven for 5-10 minutes until slightly golden. Set aside to cool.

Raspberry Layer

• In a medium saucepan, mix the raspberries and sugar together on a medium heat. Simmer for 5-10 minutes or until reduced down to a jammy consistency. Set aside.

Torte

• In a large mixing bowl, break up the chocolate and add the salt. Set aside.
• Heat the sugar on a low-medium heat until melted and starting to turn amber.
• Remove from the heat then add the vanilla extract, coconut oil and water. Return the pan to a gentle heat and warm it up for a few minutes. Don’t worry if the sugar solidifies, just keep stirring it on a low heat until it dissolves again.
• Pour the heated liquid straight onto the chocolate and hand whisk continuously until the chocolate has melted and the mixture is smooth.
• Pour half the chocolate mixture over the base, then pour in the raspberry layer but leave about 1cm around the edge. Pour the other half of the chocolate over the top and give the tin a little tap to even out the top.
• Place in the fridge and leave to chill for a minimum of 3 hours.
• Decorate with freeze dried raspberries and a sprinkling of cocoa or cacao powder.

• Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
• Grease and line a deep square baking tray (20cm x 20cm).

Dry ingredients

• In a large mixing bowl, combine thoroughly and set aside.

Wet ingredients

• In a large mixing bowl, whisk together all ingredients until creamy and soft.
• Spoon the wet ingredients into the bowl of dry ingredients and combine. You’ll probably need to use your hands to form into a soft dough.
• Firmly and evenly press the dough into the lined baking tray.
• Place the tray in the oven for 20-25 minutes. Check after 15 minutes and if it is browning too quickly then cover it with tin foil and place back in the oven.
• Best served warm and gooey.

• In a small saucepan, mix together the cocoa powder and water on a medium heat for a few minutes until the cocoa powder has dissolved.
• In a large mixing bowl, use an electric whisk to thicken up the double cream. Then add the cocoa mix, the condensed milk, salt and vanilla and whisk again until combined and the cocoa powder has dissolved.
• Add most of the chocolate chunks and then pour into a 2 litre container. Sprinkle over the remaining chocolate and then freeze for a minimum of 6 hours.

• Grease and line a 20cm square brownie tin.
• In a large saucepan, melt the chocolate, golden syrup, butter and salt on a low heat.
• Place the 200g biscuits in a freezer bag and bash them into pieces. It’s good to have a mixture of biscuit dust, smaller and larger pieces.
• Add the biscuits, marshmallows, raisins and puffed rice to the melted chocolate mixture and stir through until completely covered.
• Empty the mixture into the lined baking tin, spreading evenly.
• Pop it in the fridge and chill for 2 hours minimum.
• To decorate, dust with icing sugar or drizzle with melted vegan white chocolate.