Veganuary is an annual challenge that promotes - and educates about - veganism and its benefits by encouraging people to follow a vegan lifestyle throughout January, in order to help end animal farming and protect the environment.
With celebrity ambassadors including ex-Beatle Sir Paul McCartney, actor Joaquin Phoenix and author and poet Benjamin Zephaniah, the Veganuary movement has grown in popularity since its inception in 2014, with more than 620,000 people taking part in 2022.
If you're a coffee-lover who is taking part in Veganuary 2023 and your favourite biscuit or cake isn't vegan, what are the best vegan bakes to enjoy with a fresh brew instead? Let's take a look.
Vegan cranberry and orange cookies
Oaty, zesty and perfect for dunking, these fruity delights put the 'oo' in 'cookie'!
Ingredients
To make 12 cranberry and orange cookies, you will need:
85g flavourless oil (such as sunflower or vegetable)
75g caster sugar
75g light muscovado sugar
1 tsp vanilla extract
1 orange, zested
175g plain flour
50g jumbo oats
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
75g dried cranberries, roughly chopped
Begin by heating your oven to 190C/170C fan/ gas 5, then line two baking trays with parchment paper. Whisk the oil together with the sugars, vanilla extract and 2 tbsp water in a large bowl until smooth, then stir in the orange zest.
Next, combine the flour, oats, baking powder, bicarb, cinnamon and 1/2 tsp of sea salt flakes in a separate bowl. Tip the dry ingredients into the wet, mix until you have a thick dough, then stir in the cranberries.
Form the dough into 12 evenly sized balls. Arrange on the baking trays, leaving a space between each one. Flatten slightly with your palm, then bake for 13-15 mins until the edges are set. Leave to cool for 15 mins on the trays before transferring to a wire rack to cool completely.
Vegan flapjack
This recipe encourages anyone making it to be adventurous with the nuts and dried fruits of their choosing, proving that variety really is the spice of life!
Ingredients
To make 16 vegan flapjacks, you will need:
140g dairy-free spread
140g soft light brown sugar
2 tbsp golden syrup
175g rolled oats
75g chopped nuts of your choice
75g dried fruit (such as raisins, dried cranberries or chopped apricots)
Heat your oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with parchment paper. Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat, then remove from the heat and add in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares.
Vegan chocolate traybake
Perfect as an afternoon treat or for special occasions, this traybake recipe is as indulgent as it is simple.
Ingredients
To make a traybake for 12, you will need:
215ml sunflower oil, plus extra for the tin
300ml soy, almond or coconut milk
2 tsp apple cider vinegar
335g light muscovado sugar
1 tsp vanilla extract
175g soy or coconut yoghurt
300g self-raising flour
105g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
For the buttercream, you will need:
100g dark dairy-free chocolate
140g vegan spread, at room temperature
1 tsp vanilla extract
265g icing sugar, sifted
½–1 tbsp plant milk (whatever you used in the sponge)
colourful vegan sprinkles, to decorate
Heat the oven to 180C/160C fan/gas 4. Oil a 23 x 33cm baking tin (at least 4cm deep) and line the bases and sides with parchment paper. Whisk the milk and vinegar together in a jug, then set aside.
Next, whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yoghurt, pour in the soured milk and mix well.
Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ¼ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until the batter becomes smooth. Pour the batter into the tin and bake for 30-35 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean.
Leave the cake to cool in its tin for 20 mins, then carefully turn out onto a wire rack to cool completely.
For the vegan buttercream, melt the chocolate in a bowl set over a pan of simmering water, then leave to cool. Beat the spread and vanilla on high speed in a stand mixer for a few minutes until pale and fluffy, then add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine. Add a little plant milk if the icing is very stiff. Chill the buttercream for at least 30 mins before using.
When the cake is completely cool, spread the icing over the top and decorate with the sprinkles. Keep the cake in the fridge to stay firm, then remove one hour before serving.
Happy Veganuary 2023 from Cafe2U!
As big fans of vegan bakes, you won't be surprised to hear that Cafe2U also offers a range of vegan-friendly alternative milks. Contact your nearest van and find out more here.