3 easy vegan bakes (using ingredients you’ve already got)

Whether you’re embracing veganuary, cutting down on dairy or simply want to try a new style of baking, give these sensational bakes from Karolina Tegelaar a go.

If you’re new to the world of vegan baking you might expect these recipes to be full of unfamiliar ingredients you’ll have to buy in, but they’re actually very simple and easy. Perhaps with the exception of aquafaba (a vegan egg replacement made with chickpea water that’s very readily available), they’re all made with baking ingredients that will be very familiar to you and easy to find, such as puff pastry, plant-based milk and margarine. Get stuck in!

Vegan Clementine Cake

Moist and aromatic, this delicious sponge cake uses whole clementines - peel and all - so be sure to use fruit with thin peel. It’s best the day after baking, so we recommend you let it sit overnight to even out the flavours from the citrus

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Vegan Apple Tart Tatin

Tart tatin is the perfect dessert as you can make them quickly and easily using ready-made puff pastry. Puff pastry and margarine are both usually vegan, but read the contents to make sure they don’t contain dairy.

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Vegan Fruit Crumble Cake

This delicious vegan cake includes two flavour options for the crumble - apple and banana - but you can always try the recipe with a different fruit if you like.

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Recipes taken from The Vegan Baking Bible by Karolina Tegelaar (Pavilion Books £26).