GBBO Freya’s salted caramel cupcakes are the only Veganuary dessert you need

Indulge 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

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


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

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


Banoffee Pie Slices

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)



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