British Bake Off Vegan Week Recipes To Try Today

British Bake Off Vegan Week has delighted fans with its creative and delicious plant-based bakes. Whether you’re a seasoned vegan or just looking to explore new flavors, these recipes offer a perfect blend of classic British baking with a compassionate twist.

From fluffy cakes to crumbly biscuits, each recipe is thoughtfully crafted to ensure you don’t miss out on any indulgence, all while being entirely animal-product free. The Bake Off’s vegan week proves that baking without eggs, dairy, or honey can be just as satisfying, if not more, thanks to innovative ingredients and techniques.

If you’re ready to impress your friends or treat yourself to some wholesome vegan delights, these British Bake Off vegan week recipes are a fantastic place to start. In this post, you’ll find a selection of three standout recipes inspired by the show, complete with detailed ingredient lists, step-by-step instructions, and helpful tips to perfect your bakes.

Why You’ll Love This Recipe

These British Bake Off vegan week recipes are a celebration of plant-based baking at its finest. You’ll love how each recipe balances texture and flavor without relying on traditional animal-based ingredients.

The recipes are accessible, making them suitable for bakers of all levels, and the results are impressively moist, flavorful, and satisfying.

Plus, baking vegan is not only healthier but also kinder to the environment. These recipes use simple swaps like flax eggs, coconut oil, and plant-based milks, helping you create delicious treats while staying cruelty-free.

Whether you want a rich chocolate cake or delicate cookies, these recipes showcase the versatility of vegan baking.

Ingredients

Vegan Chocolate Orange Cake

• 250g plain flour
• 200g golden caster sugar
• 50g cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 240ml unsweetened almond milk
• 80ml vegetable oil
• 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
• Zest of 1 large orange
• Juice of 1 orange
• 1 tsp vanilla extract

Vegan Lemon Drizzle Biscuits

• 225g plain flour
• 100g vegan butter, chilled
• 100g caster sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp aquafaba (chickpea water)
• Pinch of salt

Vegan Carrot and Walnut Loaf

• 300g grated carrot
• 200g plain flour
• 150g brown sugar
• 100g chopped walnuts
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 180ml coconut milk
• 80ml vegetable oil
• 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Equipment

• Mixing bowls (various sizes)
• Measuring cups and spoons
• Electric hand mixer or stand mixer
• Whisk
• Spatula
• 9-inch round cake tin (for the chocolate orange cake)
• Baking sheet with parchment paper (for biscuits)
• Loaf tin (for carrot and walnut loaf)
• Cooling racks
• Fine grater (for zesting citrus)

Instructions

Vegan Chocolate Orange Cake

1. Prepare the flax egg: In a small bowl, combine flaxseed meal and water. Stir and let sit for 10 minutes until gelled.
2. Preheat your oven to 180°C (350°F): Grease and line your cake tin with parchment paper.
3. Mix dry ingredients: In a large bowl, sift together plain flour, cocoa powder, baking soda, baking powder, salt, and sugar.
4. Combine wet ingredients: In another bowl, whisk together almond milk, vegetable oil, orange zest, orange juice, vanilla extract, and the flax egg.
5. Fold wet into dry: Gradually add the wet ingredients to the dry, folding gently until just combined. Avoid over-mixing.
6. Pour batter into the tin: Spread evenly and smooth the surface.
7. Bake for 35-40 minutes: Insert a toothpick to check for doneness; it should come out clean.
8. Cool completely: Let the cake cool in the tin for 15 minutes, then transfer to a wire rack.

Vegan Lemon Drizzle Biscuits

1. Preheat oven to 170°C (340°F): Line a baking sheet with parchment paper.
2. Rub butter into flour: In a bowl, rub the chilled vegan butter into the flour until it resembles fine breadcrumbs.
3. Add sugar, lemon zest, and salt: Mix well.
4. Mix aquafaba and lemon juice: Stir together, then add to the dry ingredients.
5. Bring dough together: Use your hands to form a smooth dough. If sticky, chill for 15 minutes.
6. Roll out and cut biscuits: Roll to 5mm thickness and cut into rounds or desired shapes.
7. Bake for 12-15 minutes: Until golden at the edges.
8. Cool on wire rack: Drizzle with extra lemon juice and caster sugar for that classic lemon drizzle effect.

Vegan Carrot and Walnut Loaf

1. Preheat oven to 175°C (350°F): Grease and line the loaf tin.
2. Prepare the flax egg: Mix flaxseed meal with water and let it thicken for 10 minutes.
3. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and walnuts.
4. Whisk wet ingredients: In a separate bowl, mix coconut milk, vegetable oil, vanilla extract, and the flax egg.
5. Combine and fold in carrots: Pour wet into dry and fold until just mixed. Fold in grated carrot last.
6. Pour batter into loaf tin: Smooth the surface with a spatula.
7. Bake for 50-60 minutes: Check with a skewer; it should come out clean.
8. Cool completely: Remove from tin and cool on a wire rack before slicing.

Tips & Variations

“Don’t overmix your vegan batters. Overworking can make cakes and biscuits tough, so fold ingredients gently for the best texture.”

For the chocolate orange cake, try adding 100g of vegan dark chocolate chips for extra richness. You can also swap almond milk for oat or soy milk depending on your preference.

The lemon drizzle biscuits can be flavored with a hint of ginger or lavender for a unique twist. If you prefer a thicker biscuit, chill the dough longer before baking.

In the carrot loaf, walnuts can be replaced with pecans or toasted seeds for different crunch. Adding 50g of raisins or sultanas will introduce a natural sweetness.

For a frosting, consider a vegan cream cheese icing made with soaked cashews blended with lemon juice and maple syrup.

Nutrition Facts

Serving Suggestions

These vegan bakes are perfect for afternoon tea or as a wholesome dessert. Serve the Vegan Chocolate Orange Cake with a dollop of coconut whipped cream or your favorite vegan ice cream for an extra indulgent treat.

The Lemon Drizzle Biscuits pair wonderfully with a cup of Earl Grey or green tea, making them a refreshing snack. You can also crumble them over vegan yogurt for a citrusy crunch.

The Carrot and Walnut Loaf tastes amazing slightly warmed with a smear of vegan butter or almond butter. It’s also a fantastic on-the-go breakfast or snack option.

Looking for more vegan inspiration? Try our Lemon Ricotta Pasta With Arugula Recipe or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

British Bake Off Vegan Week showcases just how delicious and accessible vegan baking can be. These recipes prove that you don’t need eggs, milk, or butter to create bakes that are moist, flavorful, and satisfying.

With simple swaps like flax eggs and plant-based milks, you can enjoy classic British treats with a modern, compassionate edge.

Whether you’re baking for dietary reasons or simply want to try something new, these vegan recipes are sure to impress. Remember, baking is as much about fun and creativity as it is about technique, so feel free to experiment with flavors and textures.

And if you loved these recipes, be sure to check out other favorites like the Cajun Ranch Wing Sauce Recipe for even more plant-based inspiration!

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