Vegan Lemon Drizzle Cake

Once again, I am bending the rules a little bit for this month’s MiniMoFo. The prompt is “in season”, and this post uses lemons, which are never in season in the UK because we don’t grow them here. However, lemons are, to me, fresh and summery and make a great introduction to the spring season. Signalling the departure from warm, spiced, wintery foods, a sharp and sweet lemon cake is perfect to welcome in (hopefully) sunnier weather.


Lemon drizzle cake is a classic British cake, usually baked in a loaf tin, which gives a big lemony kick by including lemons in the sponge, and a glaze that’s poured on top of the hot cake once removed from the oven. My recipe also has an extra bit of lemon in the icing that tops it!


The important thing with this cake is to pour the glaze on top whilst the cake is still hot. Take it out of the oven, leave it in the tin, and then pour the glaze on top. It looks like you are pouring a lot of liquid on the cake and you probably think you are drowning it, but it all gets absorbed into the cake, creating a lovely sticky lemon taste. Then, you leave it to cool completely in the tin, before removing and drizzling with the icing.

A few steps – but totally worth it. Slice this cake and serve with a nice cup of tea – or lemonade if you want to go all out with the lemon!

Lemon Drizzle Cake

  • Servings: 1 loaf cake
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    For the Cake
  • Zest of 1 lemon (1 tbsp)
  • Juice of 2 lemons (5 tbsp)
  • 190ml vegan milk (I used almond milk)
  • 200g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 60g vegan butter, melted
  • 100g sugar
  • For the Glaze

  • Juice of 2 lemons (5 tbsp)
  • 75g sugar
  • For the Icing

  • 75g icing sugar
  • Squeeze lemon juice
  • Water if necessary


    Preheat the oven to 170C/340F
  1. In a bowl, mix together the milk, lemon juice, and lemon zest. Set aside.
  2. In a separate bowl, sift together the flour, baking powder, bicarb, and salt.
  3. Into the milk mixture, add the melted butter and sugar, and whisk with a fork until well combined.
  4. Gradually pour the wet mixture into the dry, mixing until it’s all thoroughly stirred in.
  5. Pour the cake batter into a lined loaf tin, and bake in the preheated oven for 35-40 minutes, until a knife inserted into the centre of the cake comes out clean.
  6. Towards the end of the baking time, begin making the glaze.
  7. In a small saucepan, combine the sugar and lemon juice. Place on low-medium heat, and stir until the sugar completely dissolves and the mixture begins to bubble. Keep warm.
  8. Once you have removed the baked cake from the oven, pour the glaze evenly over the cake. It will look like a lot of liquid – but it will sink in!
  9. Leave the glazed cake to cool completely before removing from the tin.
  10. Once cool, make the icing. Mix together the icing sugar with a squeeze of lemon juice, and enough water to make a thick runny icing.
  11. Using a spoon (or a piping bag), drizzle the icing over the cooled cake.
  12. Store in the fridge.

Bourbon Biscuit Brownies

These brownies are both biscuit and brownie. Not in the way that my brookies were a cross between a brownie and a cookie, but in the way that they’re brownies, stuffed full of biscuits! This recipe fits right in with March’s MiniMoFo challenge of “stuffed and filled foods” (indeed, bourbons are a filled biscuit, which in this case are then stuffed inside brownies!), and also has some cool alliteration in the recipe title.


Have you ever had a Bourbon Biscuit? If you’re not British, then maybe not. Bourbon biscuits are a rectangular cocoa biscuit with a chocolatey filling. If you’re American, the closest you can get would be a chocolate cream filled oreo, they’re different, but they’d work the same in this recipe. Bourbons do not actually have anything to do with the drink, bourbon, and are quite non-alcoholic, being a favourite to dunk into a cup of tea. Many supermarket versions are vegan, just check the packet before you buy!


These brownies use bourbon biscuits much like other brownies use chocolate chips. The biscuits get chopped up (surprisingly easy to do) and stirred into the batter, with a few placed on top before baking. They’re super chocolatey and great for fans of the popular biscuit!

Bourbon Biscuit Brownies

  • Servings: 20 brownies
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  • 200g bourbon biscuits, chopped into roughly 1cm pieces (with a few reserved to top the brownies)
  • 100g vegan butter
  • 50g dark chocolate
  • 225g sugar
  • 1 tsp vanilla
  • 50g cocoa
  • pinch salt
  • 1/2 tsp bicarbonate of soda
  • 175ml milk of choice (I used oat milk)
  • 300g flour


    Preheat the oven to 170C/340F and line a baking dish
  1. In a large bowl, melt together the butter and chocolate.
  2. Add the sugar, vanilla, cocoa, salt, and bicarbonate of soda, and mix well.
  3. Stir in the milk until well combined.
  4. Add the flour and mix through.
  5. Fold in the chopped bourbon biscuits until evenly distributed.
  6. Pour the batter into your prepared tin, and top with the remaining biscuits.
  7. Bake in the preheated oven for 25-30 minutes, until a knife comes out clean.
  8. Cool in the tin, then slice and eat!

Coffee Cupcakes with Caramel Drizzle

Confession: I’m not much of a coffee drinker. I know, in this world full of Starbucks and Costas that’s pretty shocking, right? The thing is, I can’t do caffeine, and getting decaf and vegan options at a coffee shop is always a little risk for me. So, I don’t really drink much coffee. This doesn’t mean I think coffee tastes bad though. One thing I really love is coffee cake.

Coffee cake is something that I believe means different things in different places. I have learnt that in America, coffee cake is cake that you eat with coffee. Like a biscuit for your tea. In the UK, however, coffee cake is cake that tastes like coffee. Coffee flavoured cake. I think our way makes more sense, because if you have a chocolate cake, it is a chocolate flavoured cake, right, not a cake you eat with chocolate? Anyway, these cakes are coffee flavoured. The buttercream is also coffee flavoured! And they’re all topped with a caramel drizzle – because caramel and coffee go very well together.


When using coffee in things like cakes, the easiest way is to use instant coffee. You don’t need to worry about posh tasting coffee because in a cake, you can’t really tell, and instant coffee gives you the ability to just dissolve some in water to get the amount you need. You can make a really concentrated coffee that flavours your cake well without adding too much extra liquid. However, if you don’t have access to instant coffee, you could make up a really really strong cup of coffee and use a similar amount, liquid wise.


To make the caramel sauce, I boil together some vegan butter, sugar, and golden syrup in a saucepan for five minutes, then add a little milk (I used almond milk) and beat it until it thickened up. I used an electric whisk for this because it makes it easier, if you want to do it by hand, use a wooden spoon and beat for a while until it is thickened and opaque.


Coffee Cupcakes with Caramel Drizzle

  • Servings: 12 cupcakes
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    For the Cakes
  • 300ml milk of choice (I used almond milk)
  • 1 tbsp cider vinegar
  • 300g plain flour
  • Pinch salt
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100ml oil
  • 160g sugar
  • 2 heaped tsp instant coffee
  • 1 tbsp boiling water
  • For the Buttercream

  • 75g vegan butter (I used vitalite)
  • 600g icing sugar
  • 2 tsp instant coffee
  • 1 tbsp boiling water
  • For the Caramel Drizzle

  • 50g vegan butter
  • 100g brown sugar
  • 50g golden syrup
  • 25g white sugar
  • 50ml milk (I used almond milk)
  • 1/2 tsp salt


    Preheat the oven to 175C/350F
  1. First, make the cakes. Begin by combining the milk and the cider vinegar in a medium sized bowl, and set aside.
  2. In a large bowl, sift together the flour, salt, bicarb, and baking powder.
  3. Mix together the instant coffee and boiling water until the coffee dissolves. Add this to the milk mixture.
  4. Into this, add the oil and sugar, and whisk with a fork until all well combined.
  5. Gradually pour the liquid mixture into the flour mixture, stirring, until well mixed with no lumps.
  6. Spoon the mixture into cupcake cases, and place into your preheated oven for 20-25 minutes, until a knife inserted into a cake comes out clean.
  7. Let the cupcakes completely cool before you make the icing.
  8. Once the cupcakes are cool, begin the buttercream. Start by mixing together the instant coffee and boiling water in a cup, and setting aside.
  9. Next, in a large bowl, add the butter and a third of the icing sugar. Mix well.
  10. Add another third of the icing sugar and mix again until well combined. Stir in the coffee.
  11. Then, add the remaining icing sugar and mix until light and fluffy. Spoon into a piping bag and pipe the icing on top of your cupcakes.
  12. Finally, make the caramel drizzle. In a small saucepan, add the butter, sugars, and golden syrup, and bring to a simmer.
  13. Simmer for five minutes on a low-medium heat, then remove from the heat and add the salt and milk.
  14. Mix, either with an electric mixer or a wooden spoon, continuously until the caramel thickens and starts to go opaque.
  15. Drizzle the caramel on top of the iced cupcakes.
  16. Store in the fridge!

Brookies! – VeganMoFo Day 30

It’s the last day of VeganMoFo 2016! How sad is that? 😦 I really hope everyone has enjoyed it, and has found some great new vegan friends and recipes this month.

How apt that the final prompt for VeganMoFo this year is about giving. I love giving food as gifts and in fact did a huge order of food gifts for my family this past weekend. I made lots of my Millionaire’s Shortbread and lots of this recipe too.


Introducing brookies! They are a cross between brownies and cookies. I used my brownie recipe as inspiration – these cookies have melted chocolate in the batter which makes them lovely and fudgy – and adapted it into cookie form. And these might be the best cookie recipe I have ever come up with!


These cookies only take 10 minutes to bake – don’t leave them in any longer or they’ll overbake – and are so deliciously gooey and chocolatey that they are a perfect food gift for any chocolate lover. They use aquafaba, which is liquid from a can of chickpeas – read about it in my carob cookies page – which works in place of eggs and keeps them holding together.


  • Servings: Makes 22 Cookies
  • Print


  • 100g vegan plain chocolate, broken into squares
  • 40g cocoa powder
  • 1/2 tsp instant coffee powder (optional)
  • 75g vegan butter
  • 1 tsp vanilla extract
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp milk of choice
  • 3 tbsp aquafaba
  • 225g white sugar
  • 200g plain flour
  • 75g chocolate chips


    Preheat your oven to 180C/355F
  1. In a heatproof bowl, combine the chocolate, cocoa, coffee, and butter. In a microwave, or over a double boiler, melt completely.
  2. Into the melted mixture, add the bicarbonate of soda, vanilla, and aquafaba, and mix well.
  3. Stir through the sugar until well combined.
  4. Add the flour to the mix and fold through until no pockets of flour remain.
  5. Finally, fold in the chocolate chips.
  6. Place tablespoon size balls on a baking tray – no need to flatten – leaving a space between as they will spread slightly.
  7. Bake in the oven for 10 minutes. They will look slightly underbaked but do not leave any longer!
  8. Leave to cool before eating.

Mince Pie Cookies – VeganMoFo Day 28

It’s the final week of VeganMoFo 2016! Can you believe that? In just a few days it’ll be December, nearly Christmas. Are you feeling festive yet? Or are you a bit of a Scrooge and wish we’d all shut up about Christmas? Well, I’m firmly in the former camp. Christmas is great! If I have to put up with the cold rainy months I am going to enjoy Christmas as much as I can.

Mince pies are something traditionally Christmassy here in the UK. If you’re not familiar with them, they are a dessert – small individual pies filled with “mincemeat” which has no meat but is actually a stewed spiced fruit mix. You can buy it in jars here in most supermarkets (these days it’s almost always vegan) but if you can’t access it, you can make your own. I like to change things up a bit, so in the past I’ve made Mince Pie Cupcakes using mincemeat, and this year I made cookies!


These are simple cookies to make, with added mincemeat and mixed spice. “Mixed Spice” is something that you can buy easily in jars here, but if you can’t, it’s a mix of cinnamon, nutmeg, allspice, cloves, and ginger. If you’re in America, you could sub pumpkin pie spice, which I believe is a very similar thing.


I like to chill the dough for these cookies in the fridge for half an hour before baking. This makes it easier to shape the cookies onto the baking tray, but you don’t need to do this step if you are impatient.

Mince Pie Cookies

  • Servings: 20 cookies
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  • 130g vegan butter (I use Vitalite)
  • 80g brown sugar
  • 150g mincemeat
  • 1 tsp mixed spice
  • 200g plain flour
  • 1 tsp baking powder
  • pinch salt


  1. Cream together the butter and sugar in a large bowl.
  2. Add the mincemeat and mix well to combine.
  3. Sift in the mixed spice, flour, baking powder, and salt, and fold gently to combine.
  4. Place the bowl of cookie dough in the fridge to chill for 30 minutes (or longer if you wish).
  5. Preheat the oven to 170C/340F
  6. Place tablespoon sized bits of dough on a baking tray, slightly apart from each other.
  7. Put the cookies in the oven for 12-15 minutes, until lightly golden brown.

Cherry and Almond Loaf Cake – VeganMoFo day 21

Three weeks of VeganMoFo down! We’re into the final weeks of November now – how strange is that? Christmas is nearing (but not yet) and it’s definitely getting very cold.

This week in VeganMoFo is Memories and Traditions week. This will incorporate American Thanksgiving but also involves all sorts of food memories and experiences! Today’s prompt is “Your favourite food memory” which is hard because – so many!

It had to be dessert, because I have a massive sweet tooth. Something baked too, because I love baking. And thinking back to times I’ve had good memories about baked goods…I came to my Granny’s house, where she always had cake. She lives in a little village and they are very…village-y, and she would always have cakes she bought from the local WI (Women’s Institute). My absolute favourite cake was the cherry and almond loaf cake – a golden cake with an almondy hit and sweet glace cherries through it.


So, I made it. Mine isn’t quite as pretty as the WI version – my slivered almonds on top seemed to migrate to the middle – but it tastes just as good!


Baked in a loaf tin, this cake slices well and is lovely with a warm cup of tea (or coffee if you must). The glace cherries are rinsed and chopped into quarters – this is to stop them sinking – and it all bakes until lovely and golden brown.

Cherry & Almond Loaf Cake


  • 250ml almond milk
  • 1 tbsp lemon juice
  • 160g plain flour
  • 80g ground almonds
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 75g glace cherries, rinsed and quartered
  • 1 tsp vanilla
  • 1/2 tsp almond essence
  • 80g vegan butter, melted
  • 130g sugar
  • 10g slivered almonds


    Preheat the oven to 170C/340F
  1. In a jug or bowl, combine the almond milk and lemon juice, and set aside to let curdle.
  2. In a large bowl, mix together the flour, ground almonds, baking powder, bicarbonate, and salt.
  3. To the dry bowl, add the glace cherries, and toss to coat.
  4. Into the almond milk mixture, add the vanilla, almond essence, melted butter, and sugar, and whisk to combine.
  5. Slowly pour the wet mixture into the dry mixture, and gently stir until all combined.
  6. Pour into a lined loaf tin, and sprinkle on top with the slivered almonds.
  7. Bake in the oven for 40 minutes, or until a skewer inserted in the middle comes out clean!
  8. Cool in the tin, and slice and serve!

Marble Cookies – VeganMoFo Day 18

Today’s VeganMoFo prompt is to make something in greyscale, or black and white. As with yesterday, I must admit I uh, strayed a little from the prompt. I tried taking photos in black and white and they just didn’t look very good. And as for actual black and white, well the black tends to come from when I forget about whatever is cooking on the hob…

So I am going for the next best, two contrasting colours (and flavours), chocolate and vanilla! These are the same flavours as used in black and white cookies so I think I’m ok.


These cookies, which I call “marble cookies” are round like marbles and made with a half chocolate dough and a half vanilla dough.


I make them with icing sugar (or powdered sugar for the Americans!) which gives a smoother, almost fondant like texture to the cookie, and these are great little cookies to snack on or give as gifts!

Marble Cookies

  • Servings: 24 cookies
  • Print


  • 175g vegan butter
  • 150g icing sugar
  • 20g cocoa powder
  • 1 tsp vanilla extract
  • 300g plain flour
  • 1/2 tsp bicarbonate of soda


    Preheat the oven to 160C/320F
  1. In a bowl, cream together the butter and icing sugar.
  2. Remove half the creamed mixture and place in a separate bowl.
  3. To the first bowl, add the cocoa powder and mix well.
  4. To the second bowl, add the vanilla extract and again mix well.
  5. Now, to each bowl, add 150g (half) of the flour, and a quarter teaspoon of the bicarbonate of soda. Mix well.
  6. Next make your marbles. Take a teaspoon sized bit of dough from each bowl, and in your hands, roll together to form a ball.
  7. Place on a baking sheet, and repeat with the remaining dough.
  8. Bake in the oven for 25 minutes, then leave to cool.

Afghan Biscuits – VeganMoFo Day 8

If you read the title of this post and thought “what on earth are afghan biscuits?” then, me too, reader, me too. Today’s VeganMoFo prompt is “If you dug straight down, where would you come out?” and being from the UK, roughly going straight down would take me to New Zealand, or near enough. Now, you all know I love baking, so I looked up baking recipes that come from New Zealand. One of the ones I came across, which is apparently a New Zealand favourite, was the Afghan Biscuit. A short chocolate biscuit, made with cornflakes, and a walnut on top.


Wait, cornflakes? In a biscuit? Well, I’ve had “cornflake cakes” before, but they’ve just been cornflakes mixed with melted chocolate kinda things. Never baked into an actual biscuit. I was really quite hesitant about this food, but decided to try it anyway.

You know, I am so glad I did! Wow, these are good. The cornflakes, that I was so hesitant about? They give an amazing crunch to the biscuit and pair perfectly with the cocoa and the soft icing on top.


The biscuits traditionally have half a walnut on top, which I did for half of my biscuits, but I know not everyone likes nuts, so I topped the other half with a chocolate button, which was also really tasty!

Afghan Biscuits

  • Servings: 25 biscuits
  • Print


    For the Biscuit
  • 150g vegan butter
  • 110g sugar
  • 1 tsp vanilla extract
  • 160g plain flour
  • 25g cocoa powder
  • 2 tbsp milk of choice
  • 50g cornflakes
  • For the Icing

  • 40g vegan butter, melted
  • 225g icing sugar
  • 15g cocoa powder
  • 1tsp vanilla extract
  • 2tbsp water
  • Walnut halves or chocolate buttons to top


    Preheat the oven to 180C/355F
  1. Cream together the vegan butter and sugar.
  2. Add in the vanilla and milk, and mix to combine.
  3. Stir through the flour and cocoa until well mixed.
  4. Gently fold through the cornflakes until combined.
  5. Place tablespoon size balls of the biscuit dough on a baking tray, gently flattening with the back of a spoon.
  6. Bake in the preheated oven for 12 minutes, then leave to cool.
  7. Once cooled, make the icing. Combine all the ingredients, except the walnuts and chocolate button, to make a thick but spreadable icing.
  8. Top each biscuit with a spoonful of the icing, followed by either a walnut half or a chocolate button.
  9. Leave to set, then enjoy!

Cherry Bakewells – VeganMoFo Day 7!

It’s a new week, and so a new weekly theme for VeganMoFo! This week the theme is International Week, with each day being themed for somewhere around the world. We start with close to home – a food from somewhere where you live.

I live in Derbyshire and this county is famous for, alongside its beautiful scenery, the Bakewell Tart. Bakewell is a village in the Peak District and they sell fresh Bakewell Tarts there, although they are decidedly not vegan. Last year for VeganMoFo, I made my own vegan Bakewell Tart, which turned out really well and was very tasty. This year, I decided to go for something a little more portable.


If you’ve ever seen Mr Kipling’s cherry bakewells, that’s pretty much what these are. The raspberry jam is replaced with cherry jam, and the top of the tarts are covered in icing and topped with half a glace cherry. These are really tasty!


Because these are mini tarts, not big ones (I use a muffin tray to make them in), you don’t need to blind bake the pastry. It’ll do just fine baking along with the frangipane.


Cherries and almonds are a classic flavour combination, and these cherry bakewells really let that flavouring shine.

Cherry Bakewells


    For the Pastry
  • 210g plain flour
  • 15g icing/powdered sugar
  • pinch salt
  • 110g vegan butter, chilled
  • 3 tbsp cold water (preferably cold from the fridge!)
  • For the Frangipane Filling

  • 100g vegan butter, melted
  • 100g sugar
  • 1 tsp almond extract
  • 150g ground almonds
  • 3/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 100g plain flour
  • 3 tbsp almond milk (or other vegan milk of choice)
  • 3 tbsp cherry jam, warmed
  • For the Icing

  • 200g icing sugar
  • 3 tbsp water
  • 6 glacé cherries, cut into halves


    Preheat the oven to 180C/355F
  1. Begin by making the pastry. Mix together the flour and icing sugar until combined.
  2. Using your hands, rub in the vegan butter until you get a sandy, breadcrumb looking mixture. Add the water, a tablespoon at a time, and mix until a dough forms. Do not overmix!
  3. Roll the dough out, and cut into circles to fit your muffin tin. Place the circles in the (greased) muffin tin and press down to fit.
  4. Next, make the filling. Combine the melted butter and sugar, and add the almond extract.
  5. Stir in the ground almonds, baking powder, bicarbonate of soda, and flour, until a thick batter is formed. Add the almond milk if necessary.
  6. Place a small amount of the cherry jam in the base of each pastry case, trying to divide it mostly equally.
  7. Divide the frangipane mixture between the cases, placing it on top of the jam. Try to leave no gaps around the edges – you want the jam to be sealed in so it doesn’t bubble up and overflow.
  8. Bake in the preheated oven for 25 minutes, until golden brown. Leave to cool in the tin for five minutes, then transfer to a cooling rack until completely cold.
  9. Once cold, make the icing. Combine the icing sugar with the water to form a fairly thick glacé icing.
  10. Spread the icing over each tart (gently!), and top with a glacé cherry half. Leave to set, and enjoy!


Apple Crumble Bars

When I was a child, we had a great big apple tree in our garden. It grew Bramley apples, which are a cooking variety of apple, so super sour. Every autumn, when apple season arrived, we would climb the tree and pick apples. My mum worked (and still does!) as a childminder, and so we always had loads of kids around to help us climb the tree. I was the tallest so I climbed the highest and reached the top apples, and threw them down to whoever was waiting on the floor to catch them. My brother, lover of all things sour, would eat the apples raw despite warnings, and then moan of stomach ache later. We might also go and pick some blackberries from the bushes in the fields behind our house – or maybe not, and just have the apples on their own in a pie or a crumble. The apple tree is long gone now, but there’s something unmistakably autumnal about baking apples.


The final #MiniMofo challenge is to make something to welcome in Autumn, and I knew I had to do something with apples. A pie, or a crumble, would be the obvious choice, but I wanted something a little more portable and snackable than a big dessert. One flavour combination that is a classic is apples and caramel – and I decided to incorporate that into my dish too.


These bars are made with a shortbread base, which is baked while the apples are caramelised on the stove top, and then spread on top of the freshly baked biscuit. To finish it off, an oaty crumble topping is added and the whole thing is baked until crispy and golden brown. The tarter the apple you use in this recipe, the better, to balance out the sweetness of the caramel. If you don’t have golden syrup, use corn syrup, or agave, or even maple, but the latter will give it a more distinctive taste.

Caramel Apple Crumble Bars


    For the Shortbread

  • 150g vegan butter
  • 80g sugar
  • 1 tsp vanilla extract
  • 225g plain flour
  • 35g cornflour (cornstarch in the US)
  • pinch salt
  • For the Apple Filling

  • 50g vegan butter
  • 350g peeled, cored, and small-diced apple (about 4 apples)
  • 75g brown sugar
  • 2tbsp golden syrup (or substitute corn syrup)
  • pinch salt
  • For the Crumble Topping

  • 100g plain flour
  • 50g vegan butter
  • 50g oats
  • 50g brown sugar


    Preheat the oven to 175C/350F
  1. First, make the shortbread. Cream together the butter and sugar until well mixed, then mix in the vanilla.
  2. Add the flour, salt, and cornflour to the butter/sugar mix and combine. The mix will be quite dry and crumbly – use your hands to bring it together into a dough.
  3. Press the dough into a baking tin – mine is 9×13 inch – and squash it down to make it level.
  4. Bake the shortbread in the preheated oven for 25 minutes, or until lightly golden brown.
  5. Now, make the apple filling. In a medium saucepan, melt the vegan butter.
  6. Add the apples, sugar, syrup, and salt to the melted butter, and cook, stirring regularly, for 15 minutes until the apples are soft and golden. Taste to adjust sweetness, and remove from heat.
  7. Now, prepare the crumble topping. Add all the crumble ingredients to a bowl, and mix together with your fingers until they resemble coarse breadcrumbs.
  8. Once the shortbread is cooked, pour the apple mixture over the still-warm biscuit, and spread, making sure it’s all covered.
  9. Sprinkle the crumble mixture on top of the apples, again making sure it’s all even, and put the whole thing back in the oven for 30 minutes, until the crumble is golden.
  10. Remove from the oven, and leave to cool on the countertop before transferring the whole thing to the fridge. Let cool completely before slicing.