Banana and Almond Butter Cake | Easy Vegan Recipe

Are you tired of tossing away those overripe bananas that have been sitting on your counter for a bit too long? If so, get ready to be amazed by this scrumptious banana and almond butter cake recipe! This delightful treat combines the natural sweetness of ripe bananas with the creamy, nutty richness of almond butter to create an utterly mouthwatering dessert. 

Not only is this cake incredibly delicious, but it's also an ingenious way to make the most of those browning bananas, reducing food waste while satisfying your sweet tooth. So, tie on your apron, grab your mixing bowl, and let's get started...

Notes:

• If you are using plain flour or all-purpose flour, add 2 teaspoons of baking powder and half a teaspoon of baking soda to create self-raising flour.
• The more ripe bananas you add to the cake mixture, the more gooey the final cake texture will be. If you don't mind that, feel free to add in an extra banana or two.
• The vegan yoghurt is optional but definitely add it if you have some on hand, as it gives the cake added richness.
• Try to use unsalted or lightly salted almond butter, such as this one, so that you don't throw off the taste of the cake. If you're only able to find salted, you can omit the added salt in the recipe.

Ingredients

(Serves 10-12)

2-3 ripe bananas, peeled

1 cup granulated sugar or coconut sugar 

3/4 cup soya milk 

2 tablespoons plain vegan yogurt (optional)

1/2 cup sunflower oil 

2 teaspoons vanilla extract

2 cups self-raising flour 

1/2 teaspoon mixed spice

1/2 teaspoon salt 

Almond butter

Method

Preheat the oven to 180 degrees Celsius.

Add the bananas to a large mixing bowl and use a fork to mash until smooth. Add the sugar, soya milk, vegan yoghurt, sunflower oil and vanilla extract. Mix with a wooden spoon until well combined.

Add the self-raising flour, mixed spice and salt. Mix until you have a smooth cake batter (although it's perfectly fine if there are a few banana lumps).

Pour the batter into a lined or lightly greased 20cm cake tin. Use a teaspoon to drop 8-9 dollops of almond butter over the top of the cake and use a knife to swirl them into the batter. 

Bake in the middle of the oven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool completely before cutting and serving. If you are really impatient, you can serve it hot/warm with a scoop of ice cream on the side. For extra richness, drizzle some room temperature almond butter over the top. 

Planet Health Podcast x The Vegan Nigerian

I recently joined Chris Carra on his podcast, Planet Health, to discuss all things Nigerian cuisine, and I would love it if you could give the episode a listen! It's the perfect thing to have on while you cook up your next meal, or while you're winding down for the day. 

On the episode we discuss some of Nigeria's famous dishes, creative ways to cook with plantain, and I even share a bit about highly nutritional ingredients such as fonio.

So intrigued was Chris by fonio that he wrote a comprehensive blog post on this ancient African superfood and it's health benefits. Be sure to read the full article HERE.

Easy Vegan Cornbread Recipe

I made this cornbread recipe for the first time when I was visiting Texas back in 2022. They are perfectly moist, with a hint of sweetness, a satisfying gritty texture, and are ridiculously easy to make!

They are honestly so delicious on their own, served warm with a dab of vegan butter, and can also be served alongside any stew or soup of your choice. If you're attending a potlock, they are perfect for sharing with a crowd and a worthy contribution to any food spread.

Watch the recipe video HERE. Scroll down for the written recipe.

Ingredients

 (Serves 8)

1 cup cornmeal or corn grits 

1 cup (plus 2 tbsp) plain flour 

1 tsp baking soda 

1 tsp salt 

2/3 cup caster sugar 

1 and 1/4 cup vegan milk 

1/3 cup sunflower oil

Method

Preheat the oven to 200 degrees Celsius.

Combine all the ingredients in a mixing bowl and mix with a wooden spoon until you have a lump-free batter. 

Pour the batter into a lightly greased baking tin and use the bake of a spoon to smooth out the top.

Bake in the middle of the oven for 20-25 minutes, or until a toothpick poked in the centre comes out clean.

Soupy Beans and Sweet Plantain

Spring is finally here in the UK and with the sporadic April showers we've been getting, soup season is not quite over in my mind. This black-eyed bean soup is comforting and delicious; a true hug in a bowl. Paired with some extra sweet fried plantain, it's completely irresistible. 

For this recipe, I used dried beans which I soaked overnight and cooked until tender but if you want to cheat or save time, you can certainly use tinned black-eyed beans and skip the first step.

As always, if you give this recipe a try and you like it, share your feedback with me over on Instagram. I love seeing and hearing about your food attempts :)

Ingredients

(Serves 4)

- 250g black-eyed beans (soaked overnight and drained)

- 1 large red bell pepper, deseeded and roughly chopped

- 1 tin plum tomatoes

- 1 red onion, peeled and roughly chopped

- 3 cloves garlic, peeled

- 1 tbsp fresh grated ginger

- 1 scotch bonnet chilli

- Sunflower oil

- 1 tbsp all-purpose seasoning

- Salt, to taste

- 1 ripe plantain, peeled and diced into cubes

Method

1. Place the drained beans in a large cooking pot and cover completely with water. Bring to a boil then reduce heat and let simmer, partially covered, for about 1 hour or until the beans are tender. Check the beans halfway through the cooking time to ensure the water hasn't dried up. This shouldn't happen, but if it does, simply add a bit more water. Once the beans are cooked, drain any excess liquid. 

2. While the beans are cooking, blend the red bell pepper, tomatoes, onion, garlic, ginger and chilli in a food blender (with 1 cup of water) until very smooth.

3. Add the blended mixture to the pot of beans, along with the sunflower oil, all-purpose seasoning and salt. Adjust the water quantity to make it as soupy as you would like. Taste as you go and add more salt/seasoning if needed. Simmer over medium-low heat, covered, for 20-25 minutes.

4. Meanwhile, heat some sunflower oil in a frying pan (enough to deep-fry) and fry the diced plantain. Use a slotted spoon to turn the plantain in the oil, to ensure they don't stick together, cook evenly and turn golden on all sides. Drain the plantain on some kitchen paper.

5. Serve the beans hot with the diced plantain on top. Enjoy!

Fluffy Vanilla Vegan Pancakes

Happy pancake day peeps. If you’re after a simple pancake recipe that’s light, fluffy and gets the job done, look no further. Chances are you already have all the ingredients at home, making this perfect if you find yourself in the “I-forgot-today-is-pancake-day” camp. 

These pancakes turned out pillow soft thanks to the vegan buttermilk, in combination with the self-raising flour. Remember that you can create your own self-raising flour by combining plain flour with baking powder. Another tip for making sure the pancakes are fluffy is to combine the wet and dry ingredients gently. Do not over mix or mix too vigorously. If there are still a few small lumps, that's perfectly okay.

Basic as this pancake recipe is, you can top it as you wish and get creative. Fresh fruits, syrup, chocolate, nuts, seeds, yoghurt or ice cream... choose your fighters.

Enjoy!   

Watch the recipe video on Instagram and tag me when you share your creation!

🥞 Recipe (makes 12):

• 2 cups unsweetened soya milk 

• 1 tbsp lemon juice or apple cider vinegar 

• 1 tbsp vanilla extract 

• 1 tbsp sunflower oil (plus extra for frying)

• 4 tbsp sugar (I used coconut sugar but any type will do)

• 2 cups self-raising flour

• pinch of salt

🥞 Method:

1. Mix the soya milk and lemon juice (or apple cider vinegar) together in a large mixing bowl and leave to rest for 5 minutes.

2. Whisk in the vanilla, sunflower oil and sugar. 

3. Add the flour and salt. Mix gently until well combined; it’s okay if there are a few small lumps.

4. Heat a small amount of oil in a frying pan over medium heat. Scoop the pancake batter in and cook until bubbles form around the edges or on top. Flip over and cook the other side for another 2-3 minutes.

5. Serve with any toppings of your choice. I went for vegan yoghurt, jam, banana, crushed peanuts and a little drizzle of brown rice syrup. 

10 Years of The Vegan Nigerian

 Ten years ago today, 20 year old me was sprawled across the sofa at home with my pink mini Dell laptop open and search results for 'how to start a blog' plastered across the screen. One spicy bean burger recipe later and The Vegan Nigerian officially came to be.

Since then... I mean, how do I even begin to list all the ways that this niche blog has radically changed my life? From the dear friendships and relationships I have now, to the career opportunities I have gotten to explore, to the lessons in consistency and passion and going after the things you want in life (no matter how weird or odd they may seem). To experiencing first-hand the power of community and connection and service. To continuous learning and unlearning. To falling more and more in love with the beautiful vegan lifestyle that has a far-reaching positive impact on how we relate to the world around us (animals, planet, people). I can trace all these things back to that afternoon on the sofa.

In every direction work and life has taken me over the years, it's always felt good to return to the blog as a home base. A reminder of where so many of my cherished memories started.

In terms of what comes next, here are a couple of things I'm currently working on and what I hope to work on in the near future:

1. Online cooking workshops. In an effort to become more laser-focused, I will be expanding and becoming more intentional about hosting online cooking workshops where I teach participants delicious vegan recipes and cooking techniques. Targeting teams and groups that want a unique bonding and/or learning experience. Think office team-building events, bachelorette parties, fundraisers, black history month activities, etc. To make this particular service more streamlined, my husband (who is very tech savvy) helped me create a sister website - Cook With Tomi - which is still under construction but has most of the key details on there already. I hope to be booked out every month if possible so if you're reading this and you're part of a team or group that would be interested, I'd love to hear from you. 

2. Another cookbook. I'm in the early ideas stage (i.e. still mulling things over in my head) for another recipe book, this time focused on creative, one-of-a-kind desserts inspired by West African ingredients. Aside from being a fun and tasty project to get stuck into, I truly believe there is room for innovation when it comes to the sweet side of our cuisine. The desserts will be mostly healthy, perhaps a bit wacky and experimental. Now that I've put this out there, I hope it provides some accountability and that it's not too long until I have some new updates to share. 

2023 is going to be a super eventful year in more ways than one. I hope yours has gotten off to a great start and that you already have a ton of exciting things to look forward to. Thanks for supporting my work over the years. My door is always open if you ever want to swap ideas, share your updates or share ways that I can support your work in return.

Tomi x

20 years old; early days of my vegan lifestyle in France

Creamy Chocolate Avocado Dip | Vegan, Gluten-Free Recipe

It’s date night and you want to spend less time on prep and more time on romance. This quick, healthy and delicious chocolate avocado dip, made using avocados, is the perfect recipe for you. The slightly nutty flavour profile of the avocado complements the chocolate beautifully in this dip.

Avocados are a great source of beta carotene, magnesium and Vitamin E (which promotes the production of hormones that support attraction, mood and desire). With their high number of phytonutrients, it’s no wonder they are considered a natural aphrodisiac.

Watch the recipe video on Instagram and don't forget to tag me if you try this out!

Ingredients 

(Serves 2)

1 large ripe avocado

2 tbsp cocoa powder

Pinch of sea salt 

2 tbsp maple, date or rice syrup

6 tbsp unsweetened soya milk

1 tsp vanilla extract

To serve: fruit, pretzels, crackers, biscuits, chocolate shavings/chips etc.

Method:

1. Place all the ingredients in a small blender and blend until completely smooth and creamy.

2. Serve with 'dippable' snacks such as pretzels, crackers and fresh fruit.

Beans and Plantain Waffles

Gluten-free, vegan waffles never tasted so good!

I was recently asked to develop a recipe using a legume of my choice. This black-eyed beans and plantain waffle recipe might seem like an unusual direction to go in considering that we often associate legumes with savoury dishes, but trust me when I say that it just works. Paired with deliciously sweet plantain, you have a winning breakfast or brunch dish.

No fancy ingredients or techniques required. Simply plonk all the ingredients in a blender, heat up your waffle iron and you're good to go. I served mine with fried plantain and brown rice syrup but you can customise it in any way you wish - fresh fruits, whipped coconut cream, peanut butter, strawberry jam, etc.

You can watch the recipe video on my Instagram page. If you try it out, I'd love to know. Feel free to tag me in your post :)

Legumes are a healthy superfood, packed with iron, vitamin B, minerals, fibre, and gut-friendly probiotics. As if all that isn’t enough, they are also highly sustainable, with a low carbon and water footprint. So let's get into the recipe!

Makes 8 waffles

Ingredients:

• 2 cups dry black-eyed beans, soaked overnight and drained
• 1 cup water
• 1 ripe plantain, peeled and cut into chunks 
• 1 tsp baking powder
• pinch sea salt
• 2 tablespoons sugar
• 4 tbsp sunflower oil 

To garnish:

• pan-fried sweet plantain 
• maple or brown rice syrup 

Method:

1. Blend all the ingredients until you have a smooth batter
2. Cook the batter in a pre-heated waffle iron (3 minutes for soft waffles or 6 minutes for crispy waffles)
3. Garnish with slices of fried sweet plantain and syrup of your choice

Vegan Cheese and Poppy Seed Bread Rolls

Happy Saturday!

I recently bought myself a Danish dough whisk after a friend recommended it. It's a tool that is designed to make dough and batter mixing more efficient, and it's easier to clean than a traditional whisk. 

As a way to try out the whisk for the first time, I decided to bake some bread. Good ol' fresh bread that makes your home smell as heavenly as a bakery. The recipe below can be used to make a standard loaf of bread, but let's do something a little more interesting and make some vegan cheese and poppy seed bread rolls. And if that's not your thing, feel free to use any other toppings you wish, such as garlic flakes, sesame seeds, mixed herbs, etc.

These bread rolls are soft, chewy and delicious. As always, let me know if you give this recipe a try by messaging or tagging me on Instagram.

Recommended tools and equipment:

- Danish dough whisk

- Mini square cake pan

- Pastry brush

Ingredients

(Makes 18-20)

- 2 cups plant-based milk, such as soya or oat milk

- 6 tablespoons vegan margarine, melted (plus extra for brushing on the dough)

- 1/3 cup granulated sugar

- 2 tbsp instant yeast 

- 6-7 cups plain flour

- 1 tsp salt

- 3-4 tbsp sunflower oil, for greasing the bowl and pan

- 1-2 tbsp poppy seeds 

- 3/4 cup grated vegan cheese

Method

In a large mixing bowl, combine the plant-based milk, melted vegan margarine, sugar and instant yeast. 

Add the plain flour and salt to the wet ingredients and use a Danish dough whisk (or wooden spoon) to mix until you have a shaggy dough. Start with 6 cups of flour and add extra if your dough is too wet and sticky.

Transfer the dough to a clean and lightly floured surface. Knead the dough for 10 minutes until it is smooth and springy to the touch. Avoid adding too much flour to the dough as you knead. The longer you knead, the less sticky it will become. Trust the process. If you have a stand mixer with a dough hook, you can use that to mix and knead the dough for 5 minutes instead of doing so by hand.

Lightly oil the mixing bowl with some sunflower oil and place the ball of dough inside. Rub some oil over the top of the dough and cover the bowl with cling film. The oil is used to stop the dough from sticking. Leave the dough to rise in a warm part of your kitchen for 45 minutes to 1 hour.

After the dough has risen and doubled in size, punch it several times to deflate the air bubbles. Transfer the dough to a clean surface and knead for 2-3 minutes. 

Divide the dough into 18-20 equal-sized pieces. Take each piece of dough and form it into a thick baton, approximately 9 inches long. Roll the dough to form a secure circle and place in the square pan. If you are not using the square pan, you can use a muffin pan or even place them free-form on a baking tray (just ensure there is a bit of space between each roll). Cover the rolls loosely with cling film and leave them to rise for another 25-30 minutes. 

Meanwhile, pre-heat your oven to 190 degrees Celsius.

Once the rolls have risen, use a pastry brush to dab some melted vegan margarine over the top of each one. This will give the rolls a golden brown colour. Sprinkle some poppy seeds and grated vegan cheese (or any other topping of your choice) on each roll.

Bake in the oven for 30 minutes. Once they have cooled slightly, take the bread rolls out of the pan and leave them to cool completely on a wire rack. 

Enjoy!

Peanut Butter and Banana Puff Puff

Puff puff is a classic Nigerian snack. Sweetened yeasted dough that is fried until golden brown. It's comforting and addictive all at once. In this recipe, I put a spin on it by adding some chunky peanut butter and banana. So good you won't be able to stop at one.

 Ingredients

- 2 cups plain flour
- 3 teaspoons instant yeast
- 1/2 cup caster sugar
- 1 ripe banana, mashed
- 1 cup warm water
- 2-3 heap tbsp unsalted crunchy peanut butter, at room temperature
- sunflower oil, for frying

Method

1. In a large bowl, mix the flour, yeast, sugar, mashed banana and warm water. Cover with a tea towel and leave to rise in a warm part of your kitchen for 1 hour.

2. Mix the batter to knock out some of the air bubbles. Add the room temperature peanut butter and fold it gently into the batter. It's okay if there are little lumps of the peanut butter.

3. Heat some oil in a frying pan, enough to deep fry. Once hot, add dollops of the puff puff batter to the oil. Fry in batches of 6-8 at a time, over medium-high heat, until golden brown all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat this process with the rest of the batter.

4. Serve warm or cold. Store in an airtight container for up to two days. They taste even better on day two, if you're able to resist finishing the batch in one day. 

5 Essential Equipment in a Nigerian Kitchen

If you're just getting started with cooking Nigerian food, there are certain kitchen tools and appliances that are a must-have. They will certainly make your cooking more efficient, allowing you to spend less time prepping and more time enjoying the fruits of your labour. Many of these are recognisable, some you probably already have at home. And if not, I will be recommending some brands that you can check out. 

Check out Vegan Nigerian Kitchen for more cooking tips and insight into Nigerian cuisine!

1. Box Grater

A good quality box grater is needed for grating tough ingredients such as root vegetables and coconut. When shopping for one, try and go for a sturdy, heavy duty box grater.

2. Food Processor and Food Blender

Absolutely essential. A typical Nigerian kitchen cannot survive without these. You’ll need a food processor to prepare essentials like pounded yam or for peeling beans for Moin Moin. You’ll need a blender to make your stew base, break down your okra for Okra Soup, get a smooth batter for your Akara and in the preparation of many more dishes. They don’t need to be super fancy, but it is worth investing in good quality ones as you will be using them often and for many years to come. I'm a fan of Kenwood's food processors, which often come with a blender attachment and other accessories, meaning you don't have to invest in two separate appliances. 

3. Large Chopping Board

It goes without saying that this item is essential to every modern kitchen, and this is especially the case in a Nigerian kitchen. You can do with a standard sized chopping board, of course, but your efficiency will go to the next level if you can get a large board. You will need it for chopping up the leafy greens for your stews and soups, large/thick starchy vegetables such as yam and sweet potatoes and the many peppers, tomatoes and onions you will use to make batches of stew. This large organic bamboo chopping board is perfect for all your chopping needs.

4. Pestle and Mortar 

You’ll need this for crushing seeds and spices. I also use it to crush my garlic and ginger - two key aromatics that liven up many Nigerian dishes. I have a granite pestle and mortar that has served me well for many years and I can't imagine my kitchen without it.

5. Sieve, Colander and Straining Cloth

Many traditional and modern Nigerian kitchens will contain a sieve, colander and straining cloth. The sieves are used particularly for sieving milled grains and extracting uneven particles from flours such as yam flour. Colanders are great for washing leafy green vegetables and other gritty food items. Straining cloths are essential for plant milks and other recipes that require you to extract fine liquid.

5 Creative Plantain Dessert Recipes | Vegan and Gluten Free Options

The other day I was reminiscing about the recipes in the Plantain Cookbook, particularly the plantain-based desserts in there. I have always maintained that plantain is one of the most versatile ingredients out there and there's no limit to the meals you can create using it. 

Below are just a handful of the recipes in the book. I hope they inspire you to cook creatively and rethink how you use plantain. Which one would you like to try first?

1. Caramel Plantain Chip Energy Balls (gluten-free)

First up we have this easy but delicious sweet treat. When I worked at a vegan restaurant a few years ago, we used to make all manner of energy balls. It was always fun to mix and match different flavours and try out interesting ingredients to switch up the texture. This take on it, using sweet plantain chips in the filling, is a winner. Think chewy, crunchy and gooey all at once!

2. Chocolate and Toasted Coconut Bites (gluten-free)

Creamy chocolate, toasted coconut and sweet, chewy, caramelised plantain. Don't knock this combination until you've tried it! These are great to have as a quick snack or to serve as dessert appetisers. 

3. Plantain Chocolate Fudge Cake

I mean, come on! This recipe is inspired by the sweet potato fudge cake I used to make at the restaurant I worked out. You'll want to use sweet, ripe plantains in this to really achieve that fudgy consistency. This cake is so rich and indulgent, especially when served warm alongside some vegan vanilla ice cream. 

4. Plantain and Mixed Berry Mosa

Sweet, pillow-soft plantain mosa with bursts of tart berries in each bite. Mmmm. Mosa is similar to little dumplings or unleavened doughnuts. A delicious snack that's incredibly hard to resist once you start eating. This is one you can really play around with, adding different combinations of sweet fruits. 

5. Plantain and Carrot Cupcakes

One bite of this cupcake and you will be obsessed. It's all the beauty of carrot cake with morsels of sweet plantain infused into the batter. These are soft, succulent and flavourful. To serve as a dessert, you can dress these up with some vegan cream cheese frosting, or serve warm with vegan single cream.

One Ingredient Black Bean Flatbread | Easy Vegan Recipe

I bought some black beans the other week and just as I was about to make a simple stew with the beans I'd soaked overnight, the idea popped into my head to try out this flatbread recipe. I knew it would work because it's essentially flat, minimally seasoned akara. You can blend any type of legume into a thick paste and fry it, and it will hold its shape for the most part. As well as reminding me of akara, this recipe is also similar to the Indian red lentil flatbread I've spotted online.

This one-ingredient flatbread is a great gluten-free option for those who need it. Personally, I'll take a flour-based flatbread any day. Still, this was fun to make.

You definitely want to eat this fresh out the pan when it is still warm and pliable. Leave it out for any period of time and it becomes brittle and chalky - not so great for holding any bits of food you want to wrap inside it. Though I suppose you can still tear it up and dip inside your soup or stew. 

These wraps are aesthetically striking, with the slight purple tinge and flecks of black. Certainly a conversation starter at your next dinner party. 

I hope you enjoy trying out this recipe. Drop me a message on Instagram if you do. I'd love to know what you think!

Ingredients

(makes 8-10)

- 1.5 cups dry black beans (soaked overnight - it will double in size and yield approximately 3 cups)

- 1.5 cups warm water

- 1/2 tsp salt (optional)

- Sunflower oil, for frying

Method

Drain the soaked beans and place in a blender with 1.5 cups of fresh warm water and salt. Blend on high until you have a thick batter. It's okay if there are flecks of the black skin in the batter but there shouldn't be any large lumps.

Heat about 1 tablespoon of oil in a non-stick frying pan. Add two tablespoons of the bean batter in the centre and use the back of a spoon to spread it out into a round, flat shape.

Cook over medium-low heat for 2-3 minutes on one side. You may cover the pan to trap some steam and to help it cook faster, but this isn't necessary. Gently flip the flatbread over and cook the other side for another minute. Repeat this process with the rest of the batter.

Serve warm alongside a soup or stew. Or add your favourite fillings e.g. spiced rice, beans, avocado, stir-fried veggies, etc. 

Top 5 Vegan Wedding Cake and Dessert Suppliers in London

If you're choosing to have a cake or a spread of desserts at your wedding, then the list below is for you. London-based vegan couples can rejoice at the range of fully vegan offerings available in the city. Whether you're looking for a traditional tiered cake, a healthy raw vegan cake, a more modern cupcake tower or something chic and minimalist, there is something for everyone here.

One of the best parts of wedding planning is arguably deciding on a cake and enjoying cake tastings. Be prepared to be wowed by the plant-based options in this post. Enjoy!

1. Dear Friend Bakery

The cakes by Dear Friend Bakery are simply magical. With delicate floral designs and flavour-packed cake options, you won't be disappointed on your big day. They are able to customise the cake according to your wishes, offering different tier levels and sizes. You can even arrange a cake tasting before you decide - you'll get three flavours of your choice delivered to your door. The customer service is impeccable, and with direct delivery to your venue on the day of your wedding, you can sit back and relax. Visit their website for more. 

 

2. Arapina

Arapina is an award-winning healthy lifestyle bakery offering vegan, organic and free from options to their clients. They can create a bespoke wedding cake for your occasion and will deliver to your venue on the the day. Aside from a cake, you can also order vegan truffles, raw desserts, macarons, tarts and cookies. Visit their website for more.

3. Vida Bakery

Located in East London, this vegan bakery is able to customise your wedding cake according to your specifications. Their designs are bold and beautiful. Simply fill in their online form with details of the type of cake you have in mind and a member of their team will be in touch. Visit their website for more.

4. Organic Livity

Organic Livity specialise is custom-made vegan patisserie, offering (as the name suggests) 100% organic creations that also happen to be gluten-free. They shine when it comes to their raw celebration cakes so this is perfect for a couple looking for a wonderfully healthy take on their wedding cake. Their fresh tarts, macarons and eclairs will add a touch of class to your dessert table too. It's the attention to detail and dedication to high quality ingredients that make them impressive indeed. Visit their website for more.

5. Ruby's of London

This London bakery is perfect for couples that want something a little unique on their wedding day. you can indeed order one of their round cakes, but Ruby's also specialises in cupcake towers, doughnut towers and bespoke dessert table. The eye-catching and elegant designs are sure to wow your guests. Fill in their online form to get started.