Sticky Toffee Pudding.

Since being gluten free & now vegan this is one pudding that I have missed the most, the thought of the rich dark pudding invokes many a memory for me, countless meals in a little forest pub in the winter when I was little girl with a glass of lemonade sat by a roaring fire to warm up after a long walk with my family.

So I thought it was about time I made a vegan/gluten free version.

You will love this cake and it is perfect for holiday season and despite the sponge being rich its very light and moist.

I only use medjool dates, even in cooking as no other date can compare to the medjools rich Carmel sweetness, but you can use any dates you like as we do soak them to make them soft and plump.


For the sponge,

  • 350ml plant milk, you can use any milk you like almond, soya, I used coconut milk
  • 200g Dates
  • 1 Tsp Bicarbonate of soda
  • 120g Vegan butter
  • 120g Soft brown sugar
  • 220g Self raising gluten free flour
  • 1 Tsp Gluten free baking powder
  • ¼ Tsp Ground Nutmeg
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Ground ginger
  • ½ Tsp Vanilla extract

For the toffee sauce,

  • 110g Golden syrup
  • 200g Soft brown sugar
  • 150g Vegan butter
  • 225ml Soya cream
  • 1 Tsp Vanilla bean paste
  • 2 Tsp Corn flour mixed into a paste with a 4 Tsp cold water

Pre heat your oven to 375°F/190°C or Gas mark 5 & line a square 20cm/20cm cake tin, I use my trusted brownie tin, 


  1. Remove the stones and chop all your dates into chunks and place them in a small saucepan with your plant milk and simmer on a low heat until the dates are soft and sticky.

Do not let the milk get too hot.

  1. While the dates are simmering, in a bowl beat your butter and brown sugar until its light and fluffy put this to one side.
  2. In another bowl Sift all your dry ingredients together (not the bicarbonate of soda).
  3. Once your dates are lovely and soft add the bicarbonate of soda to the warm milk and mix, pour this over your butter and sugar and mix well,
    (if your milk is too hot let it cool for 5 minutes before you pour it over your butter/sugar mix)
  4. Now fold in the dry ingredients and pour the batter into the lined cake tin and bake for 25/30 minutes or until its golden brown and a tooth pick comes out the middle clean.
  5. Once baked allow the cake to cool and cut into portions.

 For the sauce:

  1. In a saucepan add your butter, sugar & golden syrup and bring the mix to the boil and simmer for 4-6 minutes.
  2. Let the sauce cool for 3 minutes and add the cream & cornflour mix and heat gently to allow the sauce to thicken.
  3. Pour over your cake and serve, you can also serve with a few scoops of vegan ice cream too.

You can warm the cake in the microwave for 15-20 seconds before serving.

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A Vegan Christmas: Lentil Loaf for the holiday season.

This is my take on a conventional vegan nut/lentil roast.

All the vegan nut roasts I have found in the main supermarkets have been full of evil gluten so the only option for me is to make one. I did want to try a pre-made one as the festive season is a busy one and I wanted one less thing to have to make, But I’m glad I spent the day playing around in the kitchen to make my one as its worth all the effort.

I made mine mini as it will only be me on Yule eating it and only myself and my mum over Christmas eating it, so minis ones for me are perfect but you can make one big one if you like, You will need a 1lb loaf tin lined with parchment paper.


For the loaf

  • 2 Tbsp. Olive oil
  • 1 large leek, Chopped
  • 1 large Onion, Chopped
  • 2 Carrots, chopped
  • 2 Sweet red peppers, chopped
  • 3 Gloves of garlic (I used smoked)
  • 1 can of green lentils
  • 50g Gluten free oats
  • 300g meat free mince (any that you like or) 150g dried Soya chunks re-hydrated
  • 3 Tbsp. chopped tomatoes (from the 2 cans you need for the sauce)
  • 2 Tbsp. Nutritional yeast
  • 2 Tbsp. Ground flaxseed
  • 2 Tbsp. whole grain mustard
  • 2 Tsp Dried sage
  • 2 Tsp Dried parsley
  • 2 Tsp Dried Thyme
  • Salt and Pepper

For the Sauce

  • 2 cans of chopped tomatoes
  • 2 Tbsp. Tomato puree
  • 1 Chopped red chilli
  • 1 Clove of crushed garlic
  • Seasoning to taste


Pre heat your oven to 375°F/190°C or Gas mark 5

  1. In a large sauce pan sauté on a medium heat with the oil the Leeks, Onions, carrots, peppers, and garlic until soft & cooked this should take about 8-10 minutes.
  2. Once the vegetables are soft add the meat free mince/soya chunks & the can of drained lentils & the 3 Tbsp. of chopped tomatoes and cook for a 3-5 minutes.
  3. Now add the contents of the sauce pan to a food processor with the oats, Nutritional yeast, ground flaxseed, whole grain mustard & the herbs and seasoning and blitz in the food processor until roughly chopped and blended, be careful not to over blend you do not want a paste, you just want a rough blend on the mix, you still want the mix to have some texture.
  4. Once you are happy with your consistency put the mix into your greased loaf tin.

TIP: If you over blend your mix do not worry add some more oats & cooked chopped vegetables to your mix to re add some texture.

This sauce is so easy and you can use it on pasta too.

The sauce

  • In a saucepan add the chopped chilli & garlic and fry lightly for a few minutes.
  • Add the chopped tomatoes and simmer for 5/8 minutes the sauce will become thick and the tomatoes will break down and become soft, add the tomato paste and season to taste.
  • If your sauce is too thick you can add a little water or red wine to get the consistency you like.

You can add a splash of Worcestershire sauce if you like too. (just make sure it’s a gluten free one if your making this gluten free)

5.   Spread a little sauce on the top of your loaf and bake in the oven for 45/50 minutes, until its brown on the edges and has slightly pulled away from the edge of the tin, if it colours to quickly you can cover with a little bit of foil. (my mini ones took 30 minutes to be cooked)

6.   Turn out of the tin onto a serving plate and cut into slices, re heat your sauce and serve.

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This is lovely with roast potatoes and lots of vegetables on the side.

Perfect for a vegan gluten free Christmas or just for a roast on a Sunday.

✅? key


✅=Gluten Free


100 likes give-away on Facebook

Over on our  Facebook page when we hit a 100 likes we had a little give-away.

The lucky winner was sent a box of chocolate filled goodies.

We will have lots of give-away’s over on Facebook.

Some will be local only and some will postal so everyone will have a chance to enter & win.

Go like our Facebook page so you do not miss when we have our next one,

Who could say no to free cake?

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Living Dead Cakes Facebook Like Page

Getting back in the kitchen.

I was required to take a break from making cakes and being creative in the kitchen as sadly my health took a turn for the worse & I couldn’t muster the energy or strength to make anything and due to this my confidence was lost.

Another hurdle I had to overcome was in June 2015 I had a major emergency operation and was in hospital for over a week and recovery was long a painful so sadly this year I couldn’t make my children’s big birthday cakes.

I did find the energy to make my daughter 36 Hello Kitty cupcakes for her class & teachers as her birthday treat for her friends, This was the 1st year I could do them for her and my 1st year of not doing them for my son as he was now in secondary school.

I couldn’t face a year with no cake for them so this was a compromise.

Hello Kitty birthday cupcakes.

It wasn’t the same, I missed making their cakes and felt very guilty that due to my health I couldn’t make them but thankfully my wonderful children understood that Mummy was sick and sore.

This year we decided to have a little Halloween party and invited our closest friend, Cytherea and her two beautiful children, Baya & little baby Erika for some spooky fun, games & yummy food.

halloween gifts

I wanted something to fit in with our theme of potion making, Halloween fun, crafts and games & something to be the centre piece of food table. So I set about planning and designing my 1st proper big cake in well over a year. The excitement and anticipation of designing my old battered cauldron cake for our little party had begun and this cake was going to be vegan and gluten free. So another challenge.

The Witchy cauldron was made and turned out just as I as hoped it would. It was then that I realised that I missed baking and being creative in the kitchen more than I had originally thought.


So that’s when the idea for this blog and the website came about.  It was something that I had dabbled in before and I did make a blog before my relapse but I didn’t find the energy to continue with it. My heart wasn’t in it, the name wasn’t Living Dead Cakes it didn’t feel right to me so the passion wasn’t there but this time Living Dead Cakes is here and it’s here to stay.

So what cakes are in my cakey future?

You will have to keep coming back to see! But there are few that in my mind will be pretty epic & my to bake list grows every day!


One thing I love….

One thing I love making are birthday cakes for my two children, the look of joy on their faces when they see their cakes fill me with love and happiness and really reminds me why I love doing all this.

Over the years I have made Lego bricks covered in green butter cream to pink & purple Rapunzel castles.

Each cake make for them is inspired by the thing they most covet or love that year.

Both my children are summer babies and that adds an element of extra stress to the creating of their cakes as July is normally hot and humid & that is a cake baker’s worst climate.

The year of the Minecraft cake was especially hot. the heat mixed with millions of little green squares of fondant was one that I look back on and laugh at how often I had to keep chilling the cake to keep the butter cream crumb coat from running off the cake.

When I was a child my Mum made me a few cakes that I can remember. The 80’s were the decade of sickly yellow butter cream teamed with chocolate fingers to make a clock from a nursery rhyme out of a M&S birthday cake book. In the years to come I hope my children think back to the years of cakes I made them and smile with the same affection that I do when I think of my clock cake and brown tractor that my Mum made me.

Gluten Free and Vegan

99% of my cakes and other yummy things I make are gluten free.
I was diagnosed with coeliac disease in 2011 and the irony was not lost on me.
A pastry chef who couldn’t eat her own cakes!

So I set about changing and modifying my old trusted recipes to fit in with my new dietary requirements, and I love nothing more than trying to make a normal recipe a tasty gluten free one.

At the end of 2014 I made the choice to go vegan, it was something that I had been thinking about doing for 6 years so I finally took the plunge and cut all meat, dairy and other animal products out of my life & diet. Subsequently I set about trying to make my cakes not only gluten free but vegan too and I’m not going to lie I love the challenge of trying to make a new recipe gluten free and cruelty free.

As a result a lot of cakes and bakes on this website will be gluten free and vegan but do not worry not everything I post on here will only be tailored to my dietary needs & lifestyle.

The key i use on my recipes, look out for the little plant & green tick.

?✅ key

✅=Gluten Free

Living Dead Cakes


Who & what are Living Dead cakes? 

Living Dead Cakes are one girl and one bat covered red Kitchen Aid.
The spookiness behind Living Dead Cakes was brewed many years ago.  My love for creepy dolls help coin the name.

I am a trained & qualified chef and pastry chef in classic French patisserie.

All my cake decorating skills have been self taught, but in the future I do hope to gain some qualifications in this, I would also love to do a culinary arts degree. Maybe one day.

At the moment I just use my skills at home. Baking, creating cakes and recipes for friends and family to enjoy.

I’m not a business. So I do not take orders. Please do not message me asking me to make a cake for you as regrettably the answer will be no.

Please feel free to follow my Facebook page as I do cake give-aways quite often & we are on twitter, & Instagram too

Unfortunately I don’t have time to make this little hobby a career as much as I would love too. There are lots of factors in my life that stop this from becoming a reality.

Maybe one day your walk down the high street and see a little black and white coffee shop with the name Living Dead Cakes.

My love for cooking was born when I was a little gothling helping my Grandma bake and make Dundee cakes for my father, sadly she passed away when I was 7 years old but she is the reason & inspiration  behind my love of creating food for people I love.

Here is a little family snap of me baking aged 3 years old.


I suffer from a range of mental health issues that affect my life on a daily basis but being in the kitchen helps keep my mind busy and lets my creative side flourish.

On here I am going to share photos of my cakes and some recipes of sweet things that I love and feel that you might like too, I will also post recipes and photos of other yummy foods I have made. So if cake isn’t your thing then do not worry.

Follow & like us on social media, Don’t miss out on any news and give aways ?

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Kitchen Aid

The key i use on my recipes, look out for the little plant & tick.

?✅ key

✅=Gluten Free