This week we announced the HBC and CNM Bake Off finalists and we couldn’t be more excited! To celebrate, we thought we’d share a few recipes from some of the amazing bakers that secured spot in the final.

The Bake Off will be held in London on 17th August. 


Mango Matcha Vegan Cheesecake

by @gingervegan

Mairi, A.K.A Ginger Vegan, is a recipe developer and photographer who creates delicious and healthy vegan meals to fuel her active lifestyle. She is currently training for her second marathon and loves nothing more than coming home to a healthy slice of vegan cheesecake after a long run.

Serves 10-12

  • 400g cashew nuts, soaked overnight

For the base:

  • 100g walnuts
  • 70g pumpkin seeds
  • 6 Medjool dates
  • 1 tbsp coconut oil, melted
  • 1 tbsp fruit syrup

Whizz all ingredients in a food processor until finely chopped and press into a lined 20cm cake tin.

For the matcha layer:

  • 200g soaked cashews
  • 4 tbsp lemon juice
  • 2 tsp matcha
  • 3 tbsp fruit syrup
  • 3 tbsp coconut oil, melted

Blend all ingredients together in a food processor until smooth.

For the mango layer:

  • 1 ripe mango
  • The remaining soaked cashew nuts
  • 6 tbsp coconut oil, melted
  • 4 tbsp fruit syrup
  • 2 tbsp lemon juice

Blend all ingredients together in a food processor until smooth.


Pour half of the mango filling on top of the base. Put into the freezer for 1 hour to set.

Pour the matcha filling evenly on top, and smooth over. Freeze again.

Finally add the remaining mango filling and smooth over. Freeze until firm. (You can just refrigerate but I find it easier to get it out of the tin when frozen).

Remove from the cake tin at least 30 mins before serving.

Decorate with fresh mango, pumpkin seeds and Gypsophila.


Vegan Strawberry Lemon Cake

by @themellowkitchn


Celebrating vegetarian and plant-based wholefoods, Anna loves to share easy, healthy recipes to nourish your body and soul and is on a mission to create a more sustainable, mindful life. From Portugal and Austria with love!

Serves 10-12

  • 1 cup white flour
  • 1 cup whole spelt flour
  • 1 cup almond meal
  • 3 tablespoons poppy seeds
  • 2/3 cup brown sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 organic lemon, juice & zest
  • 1 cup almond milk
  • 2 teaspoons apple cider vinegar
  • 3 tablespoons ground flax
  • 3/4 cup sunflower seed oil or any other neutral vegetable oil
  • vegan butter for greasing

For the vegan vanilla coconut cream 

  • 1 can full-fat coconut milk, stored in the fridge for 24h
  • 1/2 cup confectioner’s sugar
  • 1 vanilla bean

For assembling

  • 1 pound ripe strawberries


Preheat oven to 350° Fahrenheit or 175° Celsius. Line the bottom of an 8″ or 20cm cake tin with parchment paper and grease the sides with vegan butter.

Combine dry ingredients (flour, almond meal, poppyseeds, sugar, baking powder and salt) in a medium bowl and stir to combine with a wooden spoon. Add lemon zest and stir through.

In a small bowl combine almond milk and apple cider vinegar, stir and set aside for 3 minutes. In a separate medium-small bowl combine ground flax with 1/2 cup water and set aside for a couple of minutes.

Squeeze the lemon to collect the juice. Add 3 tbsp lemon juice, sunflower seed oil and almond milk to the bowl with the ground flax and stir to combine.

Pour wet ingredients into dry ingredients and stir to combine using a wooden spoon.

Pour cake batter into prepared tin and bake for 50mins, until golden and completely cooked through. Remove cake from the oven and let cool for 5mins before running a knife around the edges to remove it from the pan. Let cool completely on a cooling rack before assembling.

For the vegan vanilla coconut cream:

Open the coconut milk can. Carefully remove the solid parts of the coconut cream and collect them in a mixing cup. You should have about 1 cup coconut cream. Use the remaining liquid for a delicious smoothie.

Start whipping the cream with a hand-held mixer, slowly adding the sugar. When small peaks start to form, cut open the vanilla bean with a small, sharp knife and remove the seeds. Add seeds to the coconut cream and mix to combine. Store cream in the fridge until ready to use.

To assemble the cake:

Wash strawberries and remove the green. Cut bigger ones into halves. Spread the vanilla whipped cream over the lemon poppyseed sponge and top with strawberries. Store in the fridge for up to 2 days.


Lemon and Passionfruit Vegan Meringue Tart

by @into.trends


Jelena is a lifestyle blogger and full time busy Mum from Manchester. She loves cooking, but her favourite part is food styling and photography, as is clear from her gorgeous images. She aims to create recipes that are vegan, gluten free and refined sugar free and taste just as good as a classic bake.

For the crust:

  • 1 3/4 cups almond flour
  • 3 pitted Medjool dates
  • 3 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

For the filling:

  • 1/2 cup (120ml) lemon juice
  • 1/2 cup (170g) honey (more or less to taste)
  • 1/3 cup (40g) cornstarch or arrowroot powder
  • Pinch of salt
  • Pinch of turmeric
  • 1/8 cup (20g) coconut oil
  • 2 passion fruits

For the vegan meringue:

  • 400g can of chickpeas – just the liquid from the tin
  • 1/2 tsp cream of tartar
  • 2 tbsp of sweetener Stevia
  • 1/2 tsp vanilla extract (optional)


For the crust:

Preheat the oven to 170C.

To make the crust, mix all the ingredients into a food processor and pulse several times until the mixture resembles wet sand. Don’t worry if it’s a bit sticky. Pour the crust mixture into a lightly greased tart pan and press well. Using a fork, make some holes in the base of the crust. Bake at 170C for 8-10 minutes until fragrant and slightly golden. Remove and cool completely.

For the filling:

In a saucepan, combine the lemon juice, sugar, cornstarch and salt. Cook on a medium-high heat, stirring constantly, until thickened. It’ll thicken up more once cooled so don’t over-thicken in the pan.

Remove from the heat and mix in the turmeric and coconut oil (you also can add a coconut cream if you want it to be creamy). While still warm, fill the tart base and let set for 30 minutes in the fridge.

For the vegan meringue:

Using a high speed whisk, start to beat the chickpea water (aquafaba) together and add cream of tartar and sweetener. Continue whisking until soft peaks start to form. It can take up to 7 minutes to get the right consistency, so don’t worry if you can’t see the fluffy meringue after 2 minutes.

Once soft peaks appear, use a piping bag or a big spoon and spread it over the tart with little peaks.

Finally, preheat the grill to high (220C-250C) and place the meringue tart under the grill for 15-30 seconds to colour the meringue just slightly. The time needed will depend on the power of the oven and colour you want to achieve.

Remove from the grill, add some edible flowers and/or lemon zest on top and serve immediately.


Almond Butter Brownies

Delicia has been interested in food and science since she was little and started her Instagram account about a year ago to share plant-based recipes and nutrition advice. She is currently studying Nutrition at the University of Surrey.
For the cake:
  • 30g (2 tbsp) chia seeds
  • 90 ml (6 tbsp) water
  • 45g (1/4 cup) coconut oil
  • 60g (1/4 cup) almond butter
  • 100g (1/2 cup) coconut sugar
  • 250ml (1 cup) oat milk
  • 30g (1/4 cup) coconut flour
  • 25g (1/4 cup) ground almonds
  • 33g (1/4 cup) cacao powder

For the icing:

  • 20g (2 tbsp) coconut oil
  • 20g (2 tbsp) almond butter (plus extra to top)
  • 10g (1 tbsp) cacao powder
  • 15ml (1 tbsp) maple syrup


Preheat your oven to 180°C and grease your baking tin with coconut oil (I used a 9×9 inch pan).

Place the chia seeds in a blender and blend for about 30 seconds to form a powder. Put the powder in a bowl and add the water, then leave for around 5 minutes for the chia seeds to absorb the water.

Place the almond butter, coconut oil (melted) and coconut sugar in a bowl and mix to combine. Then add the chia seed mixture and oat milk and mix again.

Next, add the coconut flour, ground almonds, and cacao powder and mix until everything is evenly combined.

Pour the brownie batter into the prepared tin and bake for around 25 minutes, or until a knife inserted into the centre comes out clean. Leave to cool.

For the icing:

While the brownie is cooking, make the using by mixing melted coconut oil, almond butter, maple syrup and cacao powder together.

Once the brownie is cooled, pour the icing over the top and drizzle with more almond butter. Place in the fridge a few hours to set before you slice them.


To see more of our HBC and CNM Bake Off Finalists, head to the Bake Off event page

Fancy giving one of the recipes a go? Make sure you tag @hbloggerscom and the relevant finalist in your recreations.