CLEMIE'S VEGAN CAKES

A taste of Christmas with this fudgy white chocolate blondie with swirls of sweet festive mincemeat. This recipe makes fudgy, festive spiced white chocolate blondie with swirls of sweet mincemeat. It's delicious cold or slightly warmed with vegan ice cream or custard! This recipe makes 12 generous slices of blondie or you could cut them smaller to make little bitesize pieces. They are best stored somewhere cold and dry for around four days or you can freeze them for longer

Level up your sheet cake with this super simple Christmas Jumper inspired buttercream piping! This piping looks complicated but it really isn't! You just need my sheet cake and buttercream recipes, along with two different piping nozzles. You could choose any festive colour combination and add as many Christmassy sprinkles as you'd like! These instructions show you how to pipe this Christmas jumper knitwear style piping to decorate a sheet cake. You will need my sheet cake

The cutest mini gingerbread people! A soft spiced gingerbread biscuit perfect for cutting out festive shaped cookies. This recipe makes a soft textured gingerbread biscuit with a slightly crisp outside and a soft spiced centre. The dough comes together really quickly and there's no need to chill it. Just cut out your festive cookie shapes and bake! You could also add extra decorations with vegan royal icing if you're feeling extra fancy! This recipe makes enough dough for

A thick chunky cookie with a sweet mincemeat centre! These cookies are thick and chunky with a delicious lightly spiced, chewy texture, filled with white chocolate chips, mixed fruit and a surprise mincemeat centre. This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer. Makes 6 large cookies   Cookie ingredients; 240g plain flour                                  100g soft brown sugar