Holly says: I’ve taken the classic English Victoria sponge cake and given it a zesty twist: layers of lemon-flavoured sponge filled with strawberry jam and vanilla cream frosting, and topped with fresh strawberries and a dusting of icing sugar. If you needed an excuse to throw a tea party, this is it.

Serves 14-16 slices

Ingredients

Cakes

• 480ml dairy-free milk

• 2 teaspoons apple cider vinegar

• 470g self-raising flour

• 350g caster sugar

• 1 teaspoon baking powder

• 1 teaspoon bicarbonate of soda

• 120ml sunflower oil

• 1 teaspoon vanilla extract

• 1 medium lemon, zest only

Frosting

• 60g plant-based butter or margarine

• 2 tablespoons plant-based cream cheese

• 400g icing sugar, sifted

• ½ teaspoon vanilla extract

• Dash of dairy-free milk, if needed

• 4 tablespoons strawberry jam

• Handful of strawberries

• Dusting of icing sugar (optional)

Method

Preheat the oven to 180°C, gas mark 6 and line 2 x 20cm round loose-based cake tins with greaseproof paper. If you only have one, you will have to bake the cakes separately. Just remember to cover your batter with a tea towel and give it a quick stir before baking the second cake.

In a bowl, whisk the milk with the apple cider vinegar until fully combined. Set aside for 10 minutes to curdle – this creates a vegan buttermilk.

In a large mixing bowl, sift the flour, caster sugar, baking powder and bicarbonate of soda. Mix well to combine. Add the oil to the buttermilk and whisk to combine.

Add the buttermilk mixture, vanilla extract and lemon zest to the dry ingredients and mix with a wooden spoon.

Divide the cake batter equally between the lined cake tins. Tap the tins on the worktop a few times to remove any air bubbles. Pop the cakes into the centre of the oven and bake for around 35–40 minutes (checking at 35 minutes). You will know they are baked when they are springy to the touch and a knife or skewer inserted into the centre comes out clean.

Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Put the cakes on the rack to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.

For the frosting

In a bowl or stand mixer, cream the butter or margarine and cream cheese together on high, then add the icing sugar and vanilla extract. Whip until smooth and well-combined, adding a dash of milk if needed. As this is a naked cake, the frosting needs to be quite thick to keep it stable.

Transfer the frosting to a piping bag fitted with a large round-tip nozzle.

Pipe a thin layer of frosting over one of the cakes leaving a 2.5cm border. Spread the strawberry jam over the top and then sprinkle over some chopped fresh strawberries.

Pipe a decorative border around the edge, then sandwich the other cake on top. To make it more decorative, add some jam to a piping bag and pipe in between the frosting (see photo on page 20).

Pipe a frosting decoration on top of the cake and decorate with fresh strawberries. Finish with a dusting of icing sugar, if using.

Store in the fridge in a sealed container. Best eaten within a few days. Leave at room temperature for 15 minutes before serving.

Tips

• The cakes can be stored in a sealed container and frosted the following day.
• Add the fresh strawberries just before serving to prevent the cake from becoming too moist.

Holly says: The best way to finish off a meal. My recipe has lots of ingredients you’d expect to see in a traditional sticky toffee pudding, with added spices for warmth. Drench it in my rich caramel sauce and get stuck in!

Serves 9

Ingredients

Sponge

• 150g dates, de-stoned

• 480ml dairy-free milk

• 2 teaspoons apple cider vinegar

• 425g self-raising flour

• 440g caster sugar

• 1 teaspoon baking powder

• 1 teaspoon bicarbonate of soda

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 120ml sunflower oil

• 2 tablespoons black treacle

Caramel sauce

Makes 245g (1 cup)

• 180g caster sugar

• 60g dairy-free cream

• 60ml dairy-free milk

Method

For the sponge

Preheat the oven to 180°C fan oven, gas mark 6 and line a deep 23cm square tin with greaseproof paper. Place the de-stoned dates in a bowl of hot water and leave to soak for 20 minutes. Once soaked, drain them and then place them in a food processor or a blender and whizz up until soft and paste-like. Then, set aside.

In a bowl, whisk the milk with the apple cider vinegar until fully combined. Set aside for 10 minutes to curdle – this creates a vegan buttermilk. In a large mixing bowl, sift the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and ginger. Mix well to combine.

Add the oil to the buttermilk and whisk to combine. Add the buttermilk mixture and the treacle to the dry ingredients and mix. Fold in the dates.

Pour the batter into the lined tin. Make sure to tap the tin on the worktop to remove any air bubbles. Place the tin in the centre of the oven and bake for 28–30 minutes. You will know it’s done when it is springy to the touch and a knife or skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin on a cooling rack while you make the caramel sauce.

For the caramel sauce

Get all your ingredients ready before you start. Place the caster sugar into a medium-sized pan over a low–medium heat, stirring continuously with a wooden spoon or whisk for 5–8 minutes until the sugar melts. Make sure it doesn’t burn.

When the sugar has completely melted and is golden, turn off the heat. Leave for a few seconds, then carefully add the cream and immediately stir vigorously. It will steam and bubble, but keep stirring.

When the caramel starts to cool down, stir in the milk. Place the pan back over a low–medium heat and bring it back to the boil. It will begin to bubble – keep stirring for another 1–2 minutes.

Allow the sauce to cool slightly before serving, then drizzle over the sponge and enjoy.

Tips

This makes a great second-day pudding – eat cold or warm it up in the oven or microwave.

Holly says: This is my vegan take on a popular classic with a pastry base, zesty lemon curd filling and sweet meringue topping. Looks stunning and is timeless!

Serves 10 

Ingredients

Base

• 100g coconut oil, melted, plus extra for greasing

• 250g plain flour

• 3 tablespoons maple syrup

Lemon curd filling

• 6–7 medium lemons

• 320g caster sugar

• 90g cornflour (cornstarch)

• Pinch of ground turmeric (optional)

• 2 tablespoons dairy-free butter or margarine

Meringue

• 100ml chickpea brine

• 100g caster sugar

• 2 teaspoons cream of tartar

• ½ teaspoon vanilla bean paste or vanilla extract

Method

For the base

Preheat the oven to 180°C, gas mark 6 and lightly grease a 23cm loose-based fluted tart tin with coconut oil. In a mixing bowl, combine the flour, maple syrup and melted coconut oil. Mix and bring together with your hands until a dough forms.

Using your fingers, press the dough into the greased tin, making sure to get it into the fluted sides. Trim the top edges using a knife. Prick the base with a fork and pop into the centre of the oven for 12–15 minutes until golden in colour. Remove from the oven and lightly press down the base. Allow to cool in the tin before filling.

For the lemon curd filling

Zest 1 lemon and juice all of the lemons until you get 240ml (1 cup) of juice. Place the zest and juice, caster sugar, cornflour and turmeric, if using, in a medium saucepan. Heat over a medium–high heat and, using a hand whisk, stir constantly to prevent from burning and sticking to the pan. The mixture will thicken and become translucent: this will take around 5–10 minutes.

Once the curd has thickened, remove from the heat and mix in the butter or margarine. Leave it for a few minutes to cool slightly. Then, spread it over the base while it’s still warm. Leave to cool fully in the tin then chill it in the fridge for a few hours before adding the meringue topping.

For the meringue

Using a stand mixer or food processor, whip the chickpea brine on a high speed until it is fluffy and holds soft peaks: this will take around 5 minutes.

On a low speed, gradually add in the caster sugar, cream of tartar and vanilla paste or extract. Turn the speed to high and keep going until stiff peaks form: you may need to scrape down the sides of the bowl. It will take around 5 minutes for the mixture to turn into a glossy, thick meringue.

Spoon the meringue on top of the lemon filling and create peaks with a spoon or fork. Toast the meringue using a blowtorch or under a grill until golden in colour (being careful not to burn it).

This pie is best served on the day of making, but can be kept in a sealed container in the fridge.

Tips

Make the meringue topping on the day you’re serving the pie. It will help it stay fresh and crisp.