Nut-free, dairy-free Rugelach

Happy Hanukkah! I’ve always wanted to make some nut and dairy-free Rugelach and Hanukkah is the perfect time to come up with a new recipe. Rugelach is a filled pastry originating from the Jewish communities of Poland. They are buttery and flaky with a sweet cinnamon scent.

Normally made with a nutty filling this version replaces the crunch with Demerara sugar spiced up with wonderfully warming cinnamon. Apricot jam would have been a nice addition but I didn’t have any to hand.

I did wonder if the dough would work dairy-free as it’s essentially butter, cream cheese and flour. I’ve never made rugelach before so I’m not familiar with how they are meant to taste but this dairy free version is delightfully crisp, flaky and moreish. Be warned that the dough is very soft and sticky so you have to be sure to chill it well before shaping and be prepared for some stick!

Hopefully someone who is familiar with the usual rugelach can give these a go and let me know if they’re at all authentic? Either way they’re pretty delicious and a great snack for Hanukkah or any other time!

Nut-free and Dairy-free Rugelach

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 24

110g dairy-free margarine

120g dairy-free ream cheese (I used Violife creamy)

150g plain flour

1 tbsp caster sugar

pinch of salt

zest of 1/2 a lemon

for the filling:

2 tbsp demerara sugar

2 tbsp granulated sugar

1/2 tsp ground cinnamon

extra demerara sugar and dairy-free milk to finish

  1. Cream together the margarine and cream cheese.
  2. Add the salt, sugar and plain flour and mix to form a very soft dough. 
  3. Split into two and wrap each half in cling film and chill for at least a couple of hours.
  4. When fully chilled preheat the oven to 170 degrees Centigrade fan, 180 degrees centigrade non-fan
  5. Roll out each half of dough between two sheets of parchment until about 2mm thick. It will be sticky!
  6. Sprinkle over half of the filling on each circle and then using a pizza cutter, divide the circle into twelve equal slices.
  7. Starting at the wide end, roll up each slice until it looks like a little croissant.
  8. Place on a lined baking sheet.
  9. Brush with dairy-free milk and sprinkle over a little extra Demerara sugar.
  10. Bake for 20-25 minutes (turning he baking sheet half way through) until golden.
  11. Cool on a wire rack.


Cinnamon Streusel Coffee Cake

Have you ever had an an American style coffee cake? Not a coffee flavoured cake which were so popular in the U.K. in the 80s but a spiced cake made to be eaten with coffee?

A few years back I worked on a project in the US Virgin Isles (beautiful Caribbean waters), and we ate an American style diet and as we were very busy, convenience was the key. I have to say the catering, which we took turns to help with, was not always very inspiring, however, crumbly topped spiced coffee cake was one flavour which stayed with me. If I remember correctly, it was a boxed cake mix we used, but certainly not a familiar style of cake in the UK.


I’ve tried to recreate my memory with little success over the years, but now I think I’ve cracked it. The sponge is moist and spiced and the topping is sweet, crunchy and crumbly – and indeed does go rather well with a coffee. Handily enough it also makes a great pudding when served with custard. Double bonus to have a recipe with multiple uses up your sleeve.


Cinnamon Streusel Coffee Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

  • 2 cups self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 cup Bird’s custard powder or corn flour
  • 1/2 cup dairy-free margarine, such as Pure
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 3/4 cup soya yogurt, preferably vanilla flavour
  • 1 tsp vanilla extract
  • 3/4 cup oat milk

For the filling:

  • 1/4 cup soft brown sugar
  • 1/2 tsp cinnamon

For the streusel topping:

  • 1/2 cup plain flour
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 cup dairy-free margarine, such as Pure
  1. Mix together the brown sugar and cinnamon for the filling and set aside.
  2. In a bowl stir together the flour, sugar and cinnamon for the streusel topping. Rub in the margarine with your fingertips to make a crumble like consistency. Set aside.
  3. Preheat the oven to 180 degrees centigrade/gas mark 4. Grease and line a spring-form cake tin
  4. Sift together the flour, custard powder or corn flour and bicarbonate and set aside
  5. Mix together the yogurt, oat milk and vanilla and set aside
  6. Cream together the margarine and sugar until light and fluffy
  7.  Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
  8. Pour 1/2 of the mix into the cake tin and level off.
  9. Sprinkle over the cinnamon/sugar mix on top, then pour the rest of the cake mix over the top.
  10. Scatter over the streusel mixture and then bake for 35-40 minutes, until a knife cones out clean
  11. Cool briefly in the tin before unmoulding.


Gingerbread Spiced Swirl Buns

Gingerbread cinnamon swirl buns

I reckon it’s about time to get a little bit festive and Christmassy round here – I’ve got so many ideas which have been simmering away since last Christmas and I just didn’t get time to action, and despite all my best intentions to be prepared, there’s just something that prevents me from Christmas cooking before the start of December!

These delightfully gingerbread scented swirl buns give a nod to the forthcoming festive season without seeming too full on Christmassy. In fact you could happily eat them at any time of year. I think spiced swirl buns are such a successful and rewarding bake – they take time but are essentially very simple, look delightfully irresistible and make the house smell heavenly! You can’t get better than that!

gingerbread spiced swirl buns, dairy-free, egg-free

Gingerbread Cinnamon Swirl Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan gingerbread spiced swirl buns

makes about 24

250ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

1tbsp black treacle

450g plain flour

2 tsp dried yeast

60g sugar

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

For the filling:

1/2 cup soft brown sugar

3 tsp cinnamon

1 1/2 tsp ground ginger

2 tbsp dairy-free margarine

christmas swirl buns, vegan

For the glaze:

2 tbsp soft brown sugar

2 tbsp water

2 tbsp pearl sugar/sugar crystals


1/4 cup icing sugar

Sprinkle cinnamon

Water to make into a runny paste

  1. Melt the spread and milk together – you want it to be warm and melted but not hot, stir in the treacle.
  2. In a bowl mx together the flour, yeast, sugar, cinnamon, ginger and salt
  3. Make a well in the centre and pour in the warm milk mix
  4. Bring together to a soft dough and knead until its smooth and bounces back when poked
  5. Cover and let double in size
  6. Knock back and roll out to a large rectangle
  7. Smear on the dairy-free margarine. Sprinkle over the sugar and cinnamon and ginger, then roll up tightly into a long sausage
  8. Cut into even slices – I managed to get 24 small slices from mine
  9. Place on lined baking sheets and leave to rise again for another half an hour.
  10. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F. Bake for 17-20 minutes until risen, golden and cooked through
  11. Melt the brown sugar with the water and brush over the top and sprinkle with the pearl sugar (if using). Remove from the pans and peel off the paper. Drizzle with the cinnamon water icing.

dairy-free christmas spiced cinnamon swirls

Cinnamon Swirl Brioche


dairy-free cinnamon briocheMmmm, is there any more comforting and wonderful smell that cinnamon scented baked items cooking in the oven? It’s such a sweet, warm and cosy aroma, with the promise of an irresistible treat nice the baking has finished. This cinnamon swirl brioche loaf hits the spot in so many ways – it looks stunning, smells amazing whist its cooking and tastes absolutely delicious – you can’t go wrong with that!!

vegan brioche loaf

I always find the brioche loaves and rolls look tempting on the supermarket shelves, to me they look rich, delicate and indulgent. A sort of luxury loaf for times of celebration. Obviously free from brioche are pretty hard to come by with their reliance on eggs and butter to enrich the dough! This recipe is pretty simple but gives beautiful results – the dough is enriched enough to be luxurious without being sickly, there is just a hint of sweetness in the dough, with the sugary cnnamon swirl giving the favour punch. We loved the slices plain, toasted or turned into a luxurious bread and butter pudding.

vegan cinnamon brioche

I also fancied making a show stopper loaf, one with ‘bake off’ worthy wow factor. I’d seen this technique of splitting and twisting the dough before and thought how stunning the results are for a technique which is essentially totally simple and straightforward. The swiss roll style spiral of cinnamon filled dough is basically split into two lengthwise with a little join left at one end. The two sides are then twisted so the cut edges face upward and then it’s twisted over itself giving a wonderfully gnarly and twisted effect, especially once risen and baked. I think we definitely ended up with the ‘wow effect’ I was looking for!

dairy-free brioche loaf

Cinnamon Swirl Brioche Loaf

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free cinnamon swirl brioche

makes 1 loaf

500g plain flour

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp quick action yeast

100ml warm water

150ml dairy-free milk

1 tbsp caster sugar

1/2 cup dairy-free margarine, melted

1/3 cup caster sugar

1 tbsp cinnamon


1 tsp cornflour

2 tsp oat milk

1 tsp honey/syrup

1 tsp oil

  1. Mix together the 1/3 cup of sugar and 1tbsp cinnamon and set aside.
  2. Mix together the flour, salt, cinnamon, yeast and sugar
  3. Pour in the water, oat milk and melted spread and mix to a soft dough
  4. Knead for a good 5 to 10 minutes until smooth and bouncy
  5. Cover and leave in a warm place to rise, you want it to double in size
  6. Knock back and then roll into a large rectangle. Sprinkle over the sugar and cinnamon and then roll up into a tight swiss roll type cylinder.
  7. Split in half lengthwise leaving a little join at one end. Turn the cut sides up so you can see the cinnamon sugar layers. Twist and then join the ends. Place in a loaf tin, cover with cling film and leave to rise again for another 30 minutes Mix together the glaze and set aside.
  8. Bake for 45-55 minutes at 180 degrees Centigrade until they are golden, risen and sound hollow when tapped on the bottom
  9. For extra shine, brush the top with the glaze 5 or 10 minutes minutes before the end of the baking

dairy-free brioche loaf

Cinnamon Welsh Cakes

Dairy-free cinnamon welsh cakes

Well, Hello March and Happy St David’s day. We’ve survived through the dark depths of winter and spring is lurking round the corner – things are starting to look up!

Since there are a lot of Davids in my life [other half, step-father, many relatives] and I’m part Welsh, St David’s day has always featured fairly prominently in the family calendar and any Welsh themed celebration just has to feature daffodils and cake! I have never come across a country where teashops, cakes and little white haired old ladies are so abundant! When I was little we spent many wonderful holidays visiting Aunty Gwen in Wales – she was the ultimate lovely Great Aunt, not only superbly kind but filled with enjoyment of life – and of course cake would often feature.

dairy-free welsh cakes, cinnamon


My favourite Welsh sweet treat is definitely these scummy Welsh cakes – they basically a kind of small scone, dry fried in a skillet/frying pan and then sprinkled with sugar. I’ve other yummy versions on my site – traditional Welsh cakes spiced with allspice and sultanas, indulgent chocolate chip versions, luxurious white chocolate and raspberry and also a surprising and delicious lemon and thyme. You may have guessed, I quite like Welsh cakes! This version was created for my girls – spiced and tasty with no unexpected bits – they’re delicious served warm with a smear of dairy-free margarine and a sprinkle of sugar.

Welsh cakes have to be the ultimate speedy teatime treat – whipped up in minutes and best eaten still warm – perfect for impromptu guest or emergency snack situations!

Cinnamon Welsh Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan welsh cakes, cinnamon flavour

makes 8-12

1 cup of plain flour

1/2 tsp baking powder

a pinch of salt

1/4 cup dairy-free spread

1/4 cup of caster sugar

1/2 – 1 tsp cinnamon

3 tbsps oat milk

caster sugar, to sprinkle

  1. Sift the flour, baking powder, salt and spice into a bowl.
  2. Rub in the spread until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Add the oat milk and mix to form a slightly sticky dough.
  4. Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
  5. Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
  6. When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
  7. Sprinkle with caster sugar and serve.
  8. To reheat warm in an oven or microwave

dairy-free, egg-free welsh cakes

Cinnamon and Cocoa Biscotti ( aka Christmas spiced biscotti)

dairy-free, egg-free, nut-free biscotti

Panic! Only days to go til Christmas and I still haven’t got all my presents. Time for some last minute baking I think; hopefully some gorgeous home made treats will do the trick and save me from trudging to town to face the crowds of last minute Christmas shoppers.

Biscotti are the perfect biscuit to give as a gift. These ultimate dunkers of biscuits are sturdy and perfect for wrapping, last well and go down a treat at any time, especially over Christmas. These biscotti are flavoured for Christmas with a combination of cinnamon and cocoa flavoured doughs, combined to give the perfect warming chocolatey taste. We couldn’t stop eating the first batch I made, so I’d better start on batch number two straight away!

Biscotti are very simple to make, just a little more time consuming that normal biscuits due to their double bake in the oven; once in a large log shape and next cut into even slices. The dough does expand a lot, so if you want tiny little biscotti make sure the initial log is smaller than you think it should be!

dairy-free cinnamon and cocoa biscotti

Once I’ve baked and wrapped the biscotti my Christmas is nearly completely prepared for, now just time to relax and have fun with the family. I wish all my lovely readers a safe, happy and joyful Christmas.

Chocolate and Cinnamon Biscotti (Christmas Spiced Biscotti)

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan christmas spiced biscotti

makes about 40

2 cups plain flour

2 tbsps baking powder

Large pinch of salt

1 cup caster sugar

1/2 cup sunflower oil

1/2 cup dairy-free milk

1 tsp cinnamon

2 tbsps cocoa powder plus 1/2 tbsp dairy-free milk

  1. Preheat the oven to 180 degrees centigrade. Line two baking sheets with parchment.
  2. Mix together the flour, baking powder, salt and caster sugar. Pour in the sunflower oil and 1/2 cup of milk and mix to form a soft dough.
  3. Split into two. Mix the cinnamon into one half, and the cocoa and extra 1/2 tbsps of dairy-free milk into the other half.
  4. Making 2-4 logs, lay one of the doughs in logs onto the baking sheets. I made two logs, placing the cinnamon dough down first. Drape the other dough over the top, spreading it out to cover the bottom dough. This will give the two tone effect.
  5. Brush with some dairy-free milk and bake in the oven for 20 minutes. Remove and cool until cold enough to handle. un-sliced dairy-free biscotti
  6. Using a bread knife, cut into 1/2 cm slices and place bake on the baking trays. Return to the oven and bake for 8-12 minutes, until the dough has crisped up and it’s starting to turn golden around the edges. Turn over and bake the other side for another 8-12 minutes. ready for second bake, egg-free biscotti
  7. Cool on a wire rack.Best enjoyed with coffee, hot chocolate, dairy-free milk of a dessert wine or Christmas liqueur.

nut-free vegan cocoa and cinnamon biscotti

Cinnamon swirl scones

vegan cinnamon swirl scones

We had a hankering for cinnamon buns with their heart warming, amazing aroma that fills the entire house, not just the kitchen. It’s such a warm and cosy smell, ideal for bringing a little light and spice to a dreary old day. But cinnamon buns do take a while to make, you need time for the dough to prove twice, so it’s not a rush job that can be quickly assembled in time for an impromptu tea, and definitely not ideal during a jam-packed summer holiday.

These cinnamon scones, on the other hand, are a complete doddle to make, and also fill the house with lovely sweet cinnamon aromas; they taste mighty fine too! Probably not one to add jam to, but a smidgen of dairy-free margarine, or for a proper cream tea effect – a swirl of dairy-free cream such as Soyatoo and you have a tea fit for Royalty. I gave my scones a drizzle of white water icing to give a truly authentic appearance, but they’re just as lovely with a light sprinkle of the sugar and cinnamon mix before baking, giving a lovely craggy and crispy top – yum!

Cinnamon Swirl Scones

dairy-free cinnamon scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

220g plain flour

1 1/2 tsps baking powder

1/2 tsp cinnamon

2 tbsps dairy-free margarine

2 tbsp caster sugar

150ml dairy-free milk

1 tsp cinnamon

1 tbsp soft brown sugar

  1. Preheat the oven to 200 degrees centigrade. Grease and flour a baking sheet
  2. Mix together the tsp of cinnamon and tbsp brown sugar and set aside
  3. Rub the margarine into the flour, baking powder and cinnamon. Stir in the sugar. Pour in the oat milk and very gently bring together to form a very soft dough.
  4. Pat out into a large circle, sprinkle over most of the sugar and cinnamon mix [keep aside enough to sprinkle on the tops], then roll the dough into a sausage shape to encase the sugar. Pat out with your fingers and stamp out circles.
  5. Place on the baking sheet , brush with oat milk and sprinkle over the remaining sugar and cinnamon.
  6. Bake for 15-20 minutes until well risen and golden. Cool on a wire rack and then drizzle with water icing, if desired.

egg-free, nut free cinnamon scones

dairyer cream tea, scones filled with cream!

Cinnamon Flapjacks



Everyone loves a flapjack – they have such a worthy image which makes them seem acceptable even to those avoiding sweet treats. I’ve no idea why! If you’ve ever made flapjacks, or even seen a recipe you know just how much sugar and syrup goes into these little beauties. I guess it must be the oats that give the healthy image – amazing really that a few oats can cancel out the piles of sugar to make a ‘healthy’ treat!!

Well, they may be sweet, but they’re also the perfect energy bar and great for family days out, now that spring has arrived. I have tried many flapjack recipes but this is by far the best – sweet and gooey with no sawdust factor! The cinnamon is fairly subtle but give a background heat and spice that is warming and comforting, adding a touch of surprise to this family favourite. Enjoy, just don’t eat too many in one go 😉

Cinnamon Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


makes 18

  • 200g dairy-free spread/margarine
  • 200g Demerara sugar
  • 200g golden syrup
  • 400g oats
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon

– Over a low heat melt together the spread, sugar, cinnamon and syrup until the sugar as dissolved
– Line a brownie tin with foil
– Pour the melted sugar mix over the oats and salt and stir well until all the mixture is evenly coated
– Press into the tin
– Bake at 180 degrees centigrade for 15-20 minutes until starting to turn golden
– Remove from the oven, press down on the too of the flapjack with a spatula to compress the mixture which will make slicing easier
– Leave to cool in the tin
– Once cool, freeze or cut into squares.
– These flapjacks keep brilliantly for at least one week.








Mexican Hot Chocolate Cupcakes

IMG_5400 Well that’s January over with. I’ve been feeling it bad this year – real January blues! No holidays lined up in the diary, workload has ramped up etc etc… it’s definitely time for a bit of a comforting cheer up hug. These cupcakes are a big spicy steaming cup of hot chocolate in cupcake form. Enough to make you smile on even the most dark and frosty day. It turns out the ancient Mayans were geniuses with their flavour combinations – whilst the world veers towards the soft combination of chocolate and vanilla, this spicy Central American version of cocoa, cinnamon and (if you dare) a pinch of chilli powder packs a punch and works wonders. I left the chilli out of the children’s ones but nonetheless they gave the desired effect of a cosy warm friendly treat after a long day at school.

Mexican Hot Chocolate Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) IMG_5399 Makes 12

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 1 tsp cinnamon
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice

– Preheat the oven to 180 degrees Centigrade/Gas mark 5 – Place liners in a cupcake tray – Sift the flour, cinnamon and salt into a bowl. Stir in the sugar. – In a separate bowl, mix together the oat milk, bicarb, lemon and oil. – Pour the wet ingredients into the dry and gently mix, until well combines. – 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean. – Cool on a wire rack. Fluffy Mexican Chocolate Buttercream (dairy-free, egg-free, soya-free, sesame-free, nut-free, gluten-free, vegetarian and vegan) Enough to spread on 12 cupcakes, double the mix to pipe luscious mounds of buttercream!

  • 1/3 cup dairy-free spread
  • 2 tbsps vegetable fat
  • 1/3 cup cocoa powder
  • 2 1/2 cups icing sugar
  • Up to 1/4 cup oat milk
  • 1/2 tsp cinnamon
  • pinch of chilli powder (if you dare!)

– Whisk together the fats.

– Add the cocoa and cinnamon (and chilli if using) and whisk well.

– Whisk in the icing sugar, 1/2 cup at a time, adding a splash of oat milk each time.

– Pipe or spread onto the cupcakes. IMG_5398

Maple and spice muffins


It’s suddenly got cold! After an incredibly mild October in the UK, November has really kickstarted late Autumn with the temperature plummeting. Just in time for Bonfire Night when tradition says it  has to be freezing cold and a bit wet as you stand watching fireworks in the dark.

I don’t know about you, but as soon as it gets cold my whole food repertoire changes – suddenly I crave spiced comfort food. This combination of sweet maple syrup with a warming hint of cinnamon seems ultimately cosy and comforting. These muffins are best enjoyed by the fire and stroking a warm furry pet (guinea pigs in our case).

Maple and Spice Muffins (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


Makes 6 big muffins

  • 1 1/2 cups self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp cinnamon
  • 1/3 cup sugar
  • Pinch of salt
  • 1/2 cup dairy-free milk, I used Oatly
  • 1/4 cup maple syrup
  • 1/3 cup sunflower oil
  • 2 tbsp Demerara sugar

– Preheat the oven to 200 degrees centigrade/Gas Mark 6
– Line muffin tins
– Mix together the wet ingredients and set aside
– Sift the dry ingredients into a bowl and make a well in the centre
– Pour in the wet ingredients and gently mix to form a lumpy (but no blobs of raw flour remaining) batter
– Spoon into the muffin cases
– Sprinkle the tops with Demerara sugar
– Bake for 18-20 minutes until golden, risen and a knife ones out clean
– Cool on a wire rack