An Easter staple, the Bollo de Hornazo is a must have during the Easter holidays; a traditional tea time favourite. Usually recipe requires many eggs, but I've found a replacement to provide a vegan alternative that doesn't disappoint.
Banoffee Pie is one of those classics. This recipe is not only dairy-free, but I've managed to get the same taste and consistency using dates, which I never would have thought of before coming up with this recipe.
Avocados make a great base for this recipe as they don't alter the taste of the chocolate and provide that fluffy whipped cream texture that make mousse so desirable. Finish it off with a little salty savouriness for a rich and indulgent dessert.
Carrot cake has to be one of, if not definitely, my favourite cake. Making a vegan version was a slight challenge as I tried to get the textures and favours just right. Sweet and fragrant, heartwarming and filling, just what you want from this tasty treat.