September 16, 2020

Vegan No-Egg Salad

  • Author: Wicked Healthy
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 2 Servings 1x


For the eggs:

  • 2 400g cans of chickpeas, strained
  • 2 tsps vegan mayo
  • ¼ tsp black salt (Kala namak)
  • ¼ tsp turmeric powder
  • ½ tsp onion granules
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 spring onions, diced
  • Parsley, finely chopped

For the salad:

  • ½ a cucumber, sliced
  • 1 large tomato, sliced
  • Baby spinach


  1. Mash chickpeas in a bowl with a potato masher. When lightly smashed, add 2 tsps of vegan mayo, a pinch of black salt, turmeric powder, onion granules, smoked paprika, salt and pepper. Smash until combined.
  2. Dice spring onions, save a few for garnish, then chop again until finely diced. Add to bowl.
    Chop parsley semi-fine and add to bowl.
  3. Mix up. Add oil if needed (or a little liquid from the chickpeas). Season to taste.
  4. Plate up, no-egg in the centre, and salad around it.


Loved our vegan no-egg salad? Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on the Wicked Recipes Pinterest.

Keywords: vegan no-egg salad

August 31, 2020

Lemongrass Tofu Bánh Mì Recipe

  • Author: Wicked Healthy
  • Prep Time: 40
  • Cook Time: 15
  • Total Time: 55 minutes
  • Yield: 2 Servings 1x


  • Baked Tofu (recipe here)
  • x2 Vietnamese baguettes sliced partway through
  • Green onions, finely sliced
  • Red onions, finely sliced
  • Avocado, sliced
  • Fresh cilantro
  • Glaze:
  • 1 shallot, roughly minced
  • 1 garlic clove, finely sliced
  • 1 lemongrass stalk, finely minced
  • ½ a large red chili, sliced
  • 1 cup of orange juice
  • 1/4 cup mirin
  • 1/4 cup agave
  • 2 pinches salt
  • Thumb of fresh ginger, finely sliced
  • 1 ½ TBSP cornstarch
  • Aioli:
  • 1 cup Vegan mayo
  • 1/4 cup Thai basil, finely chopped
  • 2 TBSP green onion, finely sliced
  • 1 clove garlic, microplaned for a fine grate
  • Juice from 1/4 of a lime
  • Pinch of salt
  • Quick pickles:
  • 1 Jalapeno, finely sliced
  • 5 baby cucumbers, finely sliced
  • 1/2 cup rice vinegar
  • 2 TBSP maple sugar, agave is fine as well
  • 2 large pinches of salt


  1. Start by making the glaze. Warm-up a pan on medium heat, add oil and saute shallot, garlic, and lemongrass. Lower heat. Add sliced chili and ginger and stir to saute.
  2. Pour in lemon juice, mirin, and agave, with a pinch of salt. Simmer to reduce for 8 minutes.
  3. Make your aioli! Combine mayo with Thai basil, green onion, garlic, lime juice, and salt. Mix well.
  4. Make your quick pickles: whisk rice vinegar, maple sugar, and salt together, combine with jalapeno and cucumber slices. Transfer to a jar – they’ll keep for a week (if you have any left!).
  5. Take glaze off the heat and use a stick blender to mix until smooth. Return to burner and bring to a simmer. To thicken, stir cornstarch with a little water and whisk to a paste in a bowl, then slowly add to sauce and whisk throughout. Set aside when thickened into a glaze-like consistency.
  6. Place Baked Tofu slices on a hot cast-iron pan on medium heat, pour a layer of glaze over the slices, turning to coat in the sauce. Sprinkle with green onion, stir through and turn off the heat.
  7. Prep the red onion and avocado for the sandwiches and start to assemble! Take your Vietnamese baguette and spread a layer of aioli, add tofu, pickles, sliced red onion, avocado, and fresh cilantro. There you have it! Your Lemongrass Tofu Bánh Mì Recipe is all ready.


Loved our Lemongrass Tofu Bánh Mì Recipe? Check out our Wicked Healthy YouTube Channel

Get pinning from our Wicked Healthy Pinterest page.

Keywords: Lemongrass Tofu Bánh Mì

August 26, 2020

No-Oil Avocado Slaw | Quick & Easy Vegan Solutions

  • Author: Wicked Healthy


  • ½ head white cabbage, chopped
  • 4 handfuls of kale, shaved
  • 1 cup purple cabbage, chopped
  • 2 avocados
  • 1 carrot, shaved
  • 1 lemon, juiced
  • 1 lime, juiced
  • 23 TBSP agave
  • 23 TBSP rice wine vinegar (to taste)
  • ½ tsp smoked paprika
  • ½ tsp celery salt
  • Salt and pepper


  1. Squeeze avocado off the skin into a large bowl. Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro-plane). Add about agave, a few tbsp rice vinegar to taste, smoked paprika, celery salt, a pinch of salt and pepper. Whisk.
  2. In a large bowl add ½ head chopped white cabbage, half the shaved kale, 1 shaved carrot, and add the dressing.
  3. Massage. Then add the remaining kale and purple cabbage.
  4. Mix thoroughly
  5. Add a lil purple cabbage for garnish.


Use blender to combine the dressing if you have one!
Wear an apron if whisking it yourself 😉

We also have 2 other slaw recipes; Firecracker Slaw – if you like a bit of spice and Ranch Style Coleslaw – if that’s your bag!

Shirt from ETHCS.

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on the Wicked Healthy Pinterest page.

Keywords: avocado slaw

August 24, 2020


  • Author: Wicked Healthy


  • 1 packet of Beyond Meat (or any plant-based burger mince)
  • 1 bag tortilla chips
  • Romaine lettuce, finely sliced
  • 1 white onion, diced
  • ½ red onion, thinly sliced and diced
  • 2 cloves garlic, smashed with a knife and finely sliced
  • 1 jalapeno, finely sliced
  • 1 TBSP onion powder
  • 1 TBSP cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 bunch fresh cilantro, chopped
  • Oil
  • Black pepper (to taste)
  • Salt
  • Guacamole
  • Pico de Gallo
  • Queso Sauce


  1. Preheat the oven on 420f/215c
  2. Get your pan wicked hot over medium heat and coat surface with oil, cook onion and add the Beyond Meat, crumble into the pan with hands. Add black pepper, smoked paprika, cumin, onion powder, oregano powder, sliced garlic, and jalapeno. Stir to combine and break apart chunks of Beyond Meat with a wooden spoon. Add salt and fresh cilantro. Add 2 tablespoons of water and stir thoroughly.
  3. Place pan in the oven to crisp and brown the meat for 10 minutes.
  4. Slice red onion and set aside in a bowl.
  5. Prep your nachos. Place tortilla chips in a baking paper-lined baking sheet. Cover the surface evenly with smaller chips on top.
  6. Remove pan from oven and set on a cutting board. Layer greens, Beyond Meat, queso sauce, pico de gallo, chopped red onion, layer with more chips and more meat, queso sauce, and red onion. Bake in the oven for 5 minutes.
  7. Remove from oven and add more lettuce, pico, queso, jalapeno slices, fresh cilantro, and guacamole in the corner of each tray.


Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on our Wicked Healthy Pinterest page.

August 17, 2020

Vegan Nachos Mac Pie

  • Author: Wicked Healthy Food
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6 hearty portions 1x


  • 2 cup (x2 227g package) dry chickpea pasta, cooked, drained and cooled
  • ½ head cauliflower, chopped
  • 2 medium-sized sweet potatoes, chopped with skin on
  • 1 bay leaf
  • 5 cloves garlic
  • 2 packages tofu, extra firm
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic salt
  • Oil
  • 2 green onion, sliced
  • 2 fresh jalapeno, whole
  • 2 cup frozen peas
  • 1 cup frozen sweetcorn
  • 45 cup baby spinach


  • 1 13oz/400g can chickpeas, drained (save water for sauce)
  • 3 cup tortilla chips
  • 4 tsp tomato salsa
  • 1 7oz/200g package of vegan cheese (we used Follow Your Heart)
  • 1 tsp cumin powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • pinch salt and pepper
  • 45 TBSP nutritional yeast
  • Plant-based milk
  • Parsley or coriander, to garnish


  1. Preheat oven to 420f/215c.


  1. Cook pasta according to package directions. Drain and set to the side.


  1. In a large saucepan add chopped cauliflower, sweet potatoes, bay leaf, and garlic and cover with water. Bring to a boil.
  2. Reduce to simmer and cook until tender. Drain and save liquid.
  3. Transfer drained veggies to a high-speed blender, along with the jalapeno (optional).
  4. Add salsa and vegan cheese. Add spices (cumin, onion powder, smoked paprika, salt, and pepper), nutritional yeast, and chickpea water. Blend for at least 2 minutes until smooth. Add plant-based milk to thin for cheesy consistency.


  1. Heat med size cast iron or saute pan until hot. Coat each tofu side liberally with black pepper, cumin, and garlic salt.
  2. Use hands to massage the seasoning in.
  3. Add oil to the pan to coat evenly. Add tofu and sear, add jalapeno to cook alongside tofu. Flip tofu and repeat until golden.


  1. Drain the can of chickpeas, reserving the water to the side. Add chickpeas to a bowl and mash chickpeas with a potato masher. Add black pepper, green onions, and crushed tortilla chips. Mix with hands to form the crumb crust.
  2. In a deep tray bake dish, add crust pack down crust evenly to cover the bottom of the pan. Put the tray in a pre-heated oven for 10-15 minutes.
  1. Mix pasta, 1/2 of the peas, sweetcorn and a ¼ of the sauce (about a cup) to a large bowl and stir to combine. Add green onion and any extra veggies from the sauce mix. Add more sauce, until the mix is well coated evenly. Add cheesy-veg pasta mix to a traybake, top with sliced tofu, and a drizzle of extra sauce before baking.
  2. Bake for 20 minutes.
  3. Remove from oven, allow to cool for 5- 10 mins and serve.
  4. For optimal results, leave it to chill overnight before serving.
  5. Serve up and enjoy!


Want more inspiration? Check out the Wicked Healthy YouTube Channel!

Get pinning! We’re over here on the Wicked Healthy Pinterest Page.

Keywords: vegan nachos

July 17, 2020

Pizza Sourdough Crackers

  • Author: School Night Vegan


  • 250g sourdough discard
  • 180g plain white flour
  • 1 1/2 t flaky sea salt
  • 1/2 t garlic powder
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 4 sundried tomatoes, finely sliced
  • 2 T nutritional yeast flakes
  • 60ml extra virgin olive oil


  1. Place all the ingredients into a medium-sized bowl and mix together to form a dough. It should feel a little wet but not sticky. On a clean surface, knead the dough for a few minutes.
  2. Wrap the ball of dough in cling film and set aside for 30 minutes at room temperature.
  3. Preheat the oven to 150c.
  4. Once the dough has rested, remove the cling film and slice the dough into three equal portions. Wrap two of the portions back in the cling film.
  5. Place the portion of dough between two pieces of baking parchment, roughly equal in size to the baking tray you plan to use.
  6. Roll out the dough into a rough rectangle. The dough should be only a few mm thick. Remove the top layer of baking parchment and use a pizza cutter to slice the dough into 2cm rectangles.
  7. Prick each rectangle with a fork before lifting the bottom sheet of baking parchment onto a baking tray. Use a pastry brush to gently spritz the top of the crackers with a little water. Sprinkle with a little extra flaky sea salt. Repeat the process with the two remaining pieces of dough.
  8. Bake for 15 minutes before rotating the baking tray 180 degrees and baking for a further 15 minutes. The crackers should be very lightly browned on the edges. Allow to completely cool on a wire cooling rack and serve.


This recipe is insanely simple and, unlike baking sourdough bread, doesn’t involve any proving. Here’s a step by step of how to make these delicious crackers.

Combine the Ingredients

Don’t worry about the order you add them – everything goes in together! Mix well and give it a good knead for a few minutes.

Leave Dough to Rest

The dough needs to rest before you roll it out, otherwise, it’ll spring back and be difficult to keep flat. Wrap it in cling film to stop it from drying out and leave to rest for 30 minutes.

Divide the Dough into Three

When rolling out the dough, it’s best to work with only a third at a time, otherwise, the crackers will be too thick. Try your best to divide the dough evenly.

Roll out the Dough

Place the dough between two layers of baking parchment and roll as thin as you can with a rolling pin. If possible, try to keep the dough in a roughly rectangular shape – this way you don’t need to trim it to shape.


Cut the Crackers

Using a pizza cutter, cut the crackers into 2cm rectangles (you don’t have to be too neat as they’ll shrink and look slightly irregular anyway). Prick the rectangles with a fork and slide the baking parchment onto a baking tray.


Salt and Bake

Sprinkle the sourdough crackers with a little water (I like to use a pastry brush to flick some spots of water onto the dough) and sprinkle with flaky sea salt. Bake at 150c for 30 mins, rotating the tray halfway through.

Cool and Serve

Place the baked sourdough crackers on a wire cooling rack and allow to cool until room temperature. Serve and enjoy!


April 24, 2020

Garden Pea Courgette Arancini Balls

  • Author: School Night Vegan
  • Yield: 8-10 Balls 1x


For the Risotto

  • 1 litre of water (boiling)
  • 1.5 tbsp bouillon powder (make sure it’s a vegan variety)
  • 1/2 tbsp olive oil
  • 1/2 onion (finely diced)
  • 1 clove garlic (finely diced or crushed)
  • 215 g arborio rice
  • 65 ml white wine (make sure it’s vegan)
  • 1 medium courgette (quartered lengthways and then diced)
  • 75g frozen peas
  • Juice of ½ a lemon
  • 1 tbsp fresh parsley (chopped finely)

For the Cheese Sauce

  • 250ml soy milk
  • 1.5 T nutritional yeast
  • 4 T tapioca starch
  • ¼ t garlic powder
  • ½ t onion powder
  • 2 t white miso paste
  • ½ t fine sea salt
  • 1 t apple cider vinegar

For Frying

  • Vegetable oil for frying
  • 3 T gram flour
  • 8 T water
  • ½ t fine sea salt
  • 75g breadcrumbs


To Make the Risotto

  1. Mix together the boiling water and bouillon in a medium saucepan and set over a low heat to simmer. Place a second medium saucepan over a medium heat and add the olive oil and bring to temperature.
  2. Once your oil is hot, add the diced onion and cook for two minutes or until turning translucent. Add the garlic and cook for another 2 minutes.
  3. Add the rice and stir to combine with the onion and garlic. Allow the rice to heat lightly for around a minute before adding your wine and stirring again.
  4. Once almost all of the wine has evaporated, use a ladle to spoon some hot bouillon (which should be still simmering) and pour over the rice while stirring constantly. Allow the rice to cook off most of the moisture and then add another ladle full of bouillon. When you only have one or two more ladles of bouillon remaining, add the courgette and the peas. Stir to combine and add the last of the bouillon. The whole process to this stage should take around 15-20 minutes.
  5. After all the bouillon is gone and the courgettes and peas have cooked for around 3-5 minutes, check the rice is done by tasting a small amount. If it feels gritty in the centre it’s not done, but if it feels smooth but very slightly firm, then you’re done. If the rice is not cooked, add a few more ladles of boiling water and continue to cook until it is.
  6. Once the rice is fully cooked, remove from the heat and stir in the lemon juice and chopped parsley.

To Make the Cheese Sauce

  1. In a measuring jug, combine all the cheese sauce ingredients and blend until smooth using a hand-blender.
  2. Transfer the mixture to a medium saucepan and place over medium heat. Whisking constantly, cook the mixture until it thickens dramatically and becomes stringy.
  3. Add the cheese sauce to the risotto and stir well to combine.
  4. Spread the risotto out on a baking tray to allow it to cool to room temperature. Once cool, place in the fridge for at least two hours. If you’re not in a rush, cover it up and allow to chill overnight.

To Fry

  1. Place a medium, high-sided saucepan over a medium heat and fill with around 2 inches of the vegetable oil. Using a probe thermometer to monitor, bring the oil to 175c.
  2. While the oil is heating, combine the gram flour and the water in a small bowl. Place the breadcrumbs in a separate small bowl. Line a baking tray with kitchen towel and set aside.
  3. Using a cookie scoop or your hands, form the chilled risotto into golf-ball sized spheres. One by one, drop each ball into the gram flour mixture and roll it around to make sure it’s covered. Once covered, transfer it to the breadcrumbs and coat. Once coated, place the arancini on the baking tray. Repeat until all the risotto is balled and coated.
  4. Working in batches of 2-3, lower the arancini into the oil using a slotted spoon or spider. Fry for around 3 minutes or until all sides are golden brown and crispy. Remove from the oil and place on the baking tray.
  5. Serve warm with an optional sprinkle of flaky sea salt parsley. These go great with marinara sauce or pesto!


Here are my top tips for making next-level arancini balls!

Keywords: Arancini Balls

Make sure your rice is cold!

This seems like an odd one, but you’ll find the arancini about 100x easier to form and coat if your rice is fridge temperature.

arancini balls rice

Mix your cheese sauce well!

This cheese sauce serves two purposes. Firstly, it holds the rice together and keeps your arancini in shape. Secondly, when the arancini are fried, the sauce returns to a beautifully silky, mozzarella-like texture which makes biting into the arancini so irresistible. Make sure you stir it through well so it’s evenly distributed!

arancini balls cheese

Coat the arancini well!

The idea behind the gram flour mixture is that it forms a crispy layer between the risotto and the breadcrumbs and stops the cheesy sauce from escaping when fried. For this reason, make sure you roll each ball in the gram flour mixture well before coating with breadcrumbs.

arancini balls form

February 2, 2020

Game Day Food! 7 Game-Changing Vegan Sandwiches

Use your loaf and upgrade your sandwich game with these 6 game-changing classic recipes from our Wicked archives! We believe in keeping things 80:20 – and you’ll find recipes from both sides of the ratio here; some very wicked, some very healthy! Either way, every sandwich you’ll find on out list is made with love and using absolutely no animals whatsoever. So turn on the game this weekend and tuck in!

Game Day Mushroom Steak & Cheese Sandwich

Featuring the famous Sarno mushroom pressing technique, whip up a smash-able spin on the classic steak and cheese sandwich! Fire up your cast iron and get ready to make waves for your next game day feeding frenzy!


THE CLASSIC. Lightlife Smoky Tempeh Strips, creamy avocado, juicy tomato and garlic-kissed sauce! We’re building the perfect TTLA (tempeh-tomato-lettuce-sandwich) and showing you how easy and delicious it is!

Grilled Cheese

Every plant-pusher needs a good grilled cheese recipe up their sleeve. This is a 2.0 version with a kick! The tomato habanero jam adds the perfect balance of sweet and spice to this awesome sandwich.

Grilled PB and Raspberry Jelly

PB and J, Triple X adult style. Send the kids in the other room folks cause it’s getting hot in here.

Leftover Sandy

We don’t do waste in our Wicked kitchen! After a big roast dinner, leftovers can make a wicked awesome meal the next day! We’re toasting up some bread with a plant-based butter + garlic spread, layering it with mashed potatoes, Field Roast Hazelnut Cranberry Roast, cranberries, gravy and shaved Brussels sprouts to make the sandwich of your dreams.

BBQ Pink Oyster Mushroom Sandwich

This mind-blowing technique is one for the record books. Pan-pressed pink oysters, sticky BBQ sauce and more Sriracha than you can shake a stick at. Served between squishy buns. Yes please!

Chickpea Salad Sandwich

Remember those chicken salad sandwiches you used to love? Well, you know by now that we love to re-create and transform an old favourite and this is no exception. We’re subbing chicken for the humble chickpea (garbanzo bean) to create a Wicked kick-ass meal in under 10 mins. You = belly full. Chickens = free to roam and live a good life!

BONUS! The latest on the blog:

The Bad-Ass Breakfast Sandwich!

It’s saucy, it’s smokey, it’s downright delicious…It’sThe BadAss Vegan ALL-DAY Breakfast Sandwich!

Don’t forget to tag us @wickedhealthy if you make any of these ultimate sandos and head to our YouTube if you’re hungry for more plant-pushin’ inspiration!

Want more cooking know-how and to help the animals of Australia? Check out for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

January 23, 2020

Millionaire Caramel Vegan Brownies

  • Author: School Night Vegan
  • Yield: 6-8 servings 1x


For the Brownies

  • 2 tsp psyllium husk powder + 7 tsp water 175 g vegan butter
  • 100 g dark cocoa powder
  • 1 tbsp espresso powder
  • 300 g caster sugar
  • 90 g plain flour
  • 3/4 tsp flaky sea salt
  • 4 tbsp plant milk
  • 100 g vegan dark choc chips (most chocolate over 64% cocoa is dairy free)

For the Caramel

  • 170 g vegan butter
  • 200 g golden syrup (corn syrup also works great)
  • 170 g soft dark brown sugar
  • 100 g caster sugar
  • 150 ml plant milk
  • 1 tsp vanilla extract or vanilla bean paste
  • pinch flaky sea salt

For the Chocolate

  • 200 g vegan dark chocolate (minimum 60% cacao)


To Make the Brownies

  1. Preheat the oven to 170c. Line a brownie tray with baking parchment.
  2. In a small bowl, mix the psyllium husk powder with the water and set aside.
  3. In a medium saucepan over low heat, add the vegan butter and allow to melt completely.
  4. To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder and the espresso powder and mix well. Add the melted butter along with the caster sugar and the psyllium egg mixture and beat well.
  5. In a medium bowl, combine the flour and the salt. Add half of the flour mixture to the stand mixer and beat until combined. Add half of the plant milk and beat until combined. Add the remaining flour mixture and beat until combined followed by the remaining plant milk.
  6. Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.
  7. Pour or spoon the brownie batter into the prepared baking tray. Place in the oven and bake for 35 minutes. The edges should be quite firm but the centre will be a little jiggly when you remove it from the oven.
  8. Place on a cooling rack and allow to cool fully to room temperature. Once cooled, chill in the fridge for at least 30 minutes.

To Make the Caramel

  1. In a large saucepan add all the caramel ingredients except for the vanilla and the salt. Place over a medium/low heat and stir with a heat-proof spatula until all the butter is melted and the sugars dissolved completely.
  2. Using a probe thermometer, bring the caramel to 115c (you may have to increase the heat to get it there, but trust me, it will get there!).
  3. Remove from the heat, add the vanilla and salt and stir continuously (off the heat!) for around 10 minutes while the caramel cools. It will thicken dramatically!
  4. Once thick, set aside and allow to cool for a further 5-10 minutes (it should still be runny enough to pour or spoon over the chilled brownies, so keep checking the texture regularly).
  5. Pour or spoon over the brownies in the tin, even out with your spoon and then return to the fridge for at least 30 minutes.

To Make the Chocolate

  1. Chop the chocolate roughly into small pieces. Place in a medium heat-proof bowl and sit over a small pan of boiling water. Allow the steam from the water to heat the bowl and melt the chocolate, stirring constantly with a spatula.
  2. Pour the chocolate over the chilled caramel and then set aside on the counter to set fully (not in the fridge). Once set, slice with a hot knife (otherwise the chocolate will crack) into squares or bars and serve!


See below for a step-by-step breakdown with pictures of the process. There are three distinct layers to this dessert. Here’s how to make each one.

Keywords: vegan brownies

The Brownie Mix

The brownie layer is super simple. It’s just a case of mixing together the wet ingredients, combining with the dry ingredients and adding the chocolate chips. You’ll be using psyllium husk as your egg replacement, so be sure to beat the wet ingredients together well as psyllium husk has a tendency to clump together.

vegan brownies recipe with carmel

Bake the Brownies

Transfer the batter to a brownie tin and bake in the oven at 170c/340f for around 35 minutes. The brownies won’t rise much and this is good! We want there to be room for both the caramel and the chocolate topping to sit above the brownies once cooled. Once baked, remove the brownies from the oven and make sure they’re good and refrigerated in preparation for the caramel topping.

vegan brownies recipe with carmel

Make the Caramel

The caramel can seem like a daunting make, but it’s actually rather satisfying! Be sure to use a jam/probe thermometer to get the temperature exact. You want to cook your ingredients to exactly 115c. Any cooler than this and the caramel will be very runny. Any hotter and the caramel will set too firm.

vegan brownies recipe with carmel vegan brownies recipe with carmel

Test the Caramel

If you’re not sure whether your caramel is ready or not, try this little test. Chill a plate in the freezer for 5 minutes then drop a teaspoon of your caramel onto the cold plate. Leave it to set for a minute. The caramel should form a nice dome shape. If it sets flat on the plate then your caramel needs to be cooked longer. In the image below, the caramel on the left is perfect, the one on the right is too runny.

vegan brownies recipe with carmel

Top the Brownies

Once the caramel is ready, transfer it to the brownies (which should now be nicely chilled). Once you’ve topped the brownies, you need to allow the caramel to set fully. This can take a good 10-20 minutes so be sure to put it in the fridge.

vegan brownies recipe with carmel

Top the Caramel

While the caramel cools, melt the chocolate in preparation for the final layer! You can either do this in a microwave (remember – short, low blasts with stir breaks between each blast) or you can use a double boiler. Once the chocolate is melted and the caramel is set, pour the chocolate on top, spread to cover the edges and leave to set on the counter. Once set fully, slice into squares and serve

vegan brownies recipe with carmel

Want more cooking know-how and to help the animals of Australia? Check out for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

January 16, 2020

Cinnamon Streusel Vegan Cake Recipe

  • Author: School Night Vegan
  • Yield: 6-8 1x


For the Streusel

  • 200g granulated sugar
  • Pinch sea salt
  • 150g plain flour
  • 1 tbsp ground cinnamon
  • 90g vegan butter

For the Cake

  • 2 tsp ground psyllium husks
  • 450g plain flour
  • ½ tsp fine sea salt
  • 2 tsp baking powder
  • 180g vegan butter (melted)
  • 300g granulated sugar
  • 50g light brown sugar
  • 1 tsp vanilla bean paste
  • 180g vegan yogurt
  • 150ml milk

For the Icing

  • 60g icing sugar
  • ½ tbsp plant milk
  • ¼ tsp vanilla bean paste


To Make the Streusel

  1. Preheat the oven to 170c. Grease and line a 22cm spring-form cake tin and set aside.
  2. In a medium bowl, place all the streusel ingredients. Using a pastry cutter or two knives, chop all the ingredients together as though you’re making a crumble topping. Continue chopping until you have a rather lumpy, sandy mixture. Set aside.

To Make the Cake

  1. In a small bowl, combine the psyllium husks with 3 tbsp of water. Set aside to thicken.
  2. In a medium bowl, combine the plain flour, sea salt and the baking powder. Set aside.
  3. In a separate medium bowl, combine the remaining cake ingredients. Whisk well until smooth. 
  4. Add the flour mixture to the wet ingredient mixture and mix together until just combined. 
  5. Spoon half of the cake mixture into the prepared cake tin and spread out into a smooth layer. Top with half of the streusel mixture. Follow with the remaining half of the cake batter and top with the remaining half of the streusel. 
  6. Place into the pre-heated oven and bake for 50 minutes. After 50 minutes, a bamboo skewer inserted into the centre of the cake should come out clean and the streusel should be golden brown. Remove from the oven and allow to cool completely. While cooling, make the icing. 

To Make the Icing

  1. In a small bowl, whisk together the icing sugar, vanilla bean paste and the plant milk. 
  2. Once the cake is fully cooled, drizzle all over with the icing, slice and serve.


See below full post for a step-by-step breakdown of the process with images.

Keywords: vegan cake recipes


The Streusel

This cinnamon streusel vegan cake recipe is really no different from making a crumble topping. The key is to use your hands a little as possible as they’ll warm up the vegan butter which, in turn, will activate the gluten in the flour. I like to use a pastry cutter or pair of knives to chop the ingredients together until you have a crumbly, sandy mixture.


Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel


The Batter

Once you’ve made the streusel, set it aside and make the cake batter. You’ll be using psyllium husks as your egg replacement, which thicken and turn gelatinous when mixed with water (much like flax seeds but with a much weaker flavour). Combine the psyllium husks with the wet ingredients, before mixing into the dry ingredients.


 Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel


Layering the Batter

In a greased, lined cake tin put half of your cake batter. Top it with half of the streusel. Repeat the process until you’ve used all the batter and the streusel. The aim is to end up with two distinct layers of cake, separated by a sweet, cinnamon rich layer.


Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel



Once the batter is layered, it’s ready for baking. Place in the oven for at least 50 minutes at 170c. Once baked, a skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and allow to cool completely before drizzling with the vanilla icing.


Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel

Want more cooking know-how and to help the animals of Australia? Check out for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.