It’s dark at 4pm, the coursework deadlines are piling up, and we’re all in desperate need of cheering up. Here’s three of my favourite bakes - one chocolatey, one classic, one festive, but all easy and delicious!

Vegan Brownies

Makes 12, courtesy of my lovely friend Eve!

Ingredients

• 175g plain flour
• ¼ tsp baking powder
• ¼ tsp salt
• 125ml oat milk
• 1 tsp apple cider vinegar
• 125ml sunflower/vegetable oil
• 150g caster sugar
• 150g light brown sugar
• 60g cocoa powder
• Vanilla extract (measure with your heart!)
• 1 tsp instant coffee dissolved in a bit of hot water (trust me!)
• Dark chocolate chips (optional)

Method

1. Preheat oven to 170c and line a rectangular tray.
2. Mix oat milk and vinegar and leave to the side.
3. In a different bowl, mix dry ingredients.
4. In another bowl, mix oil and sugars. Add milk/vinegar mix to this bowl, then add the vanilla and coffee.
5. Combine the wet ingredients into the dry bowl. If using chocolate chips, add now.
6. Pour into baking tray and bake for 35-40 mins.

Lemon Drizzle Cake

Ingredients

• 3 eggs
• 170g self raising flour
• 170g caster sugar170g butter
• Zest of two lemons
• 1 tsp baking powder

For the drizzle:

• Juice of two lemons
• 110g icing sugar

Method

1. Preheat your oven to 180c and line a loaf tin.
2. Mix your cake ingredients together until they form a smooth batter. This can be done by hand but is easier with electric beaters or a stand mixer.
3. Pop your cake in the oven for 30-35 minutes. Whilst you’re waiting, whisk together the lemon juice and icing sugar. It’ll be runny, but don’t worry, it’ll set surprisingly easily!
4. After half an hour, test your sponge by putting a skewer or knife into the middle. If it comes out clean or with a few crumbs attached, your cake is ready. If it isn’t quite there yet, pop it back in the oven for a few more minutes! 
5. Once ready, poke holes into the sponge with a skewer. Measure with your heart - the more holes, the more moist the cake will be! Pour over your drizzle mixture, leave to set, then carefully remove the cake from the tin.

Ginger Nuts

Ingredients

• 150g golden syrup
• 125g light brown sugar
• 300g self raising flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g butter

Method

1. In a saucepan over medium heat, whisk together the syrup and sugar. Once the sugar has dissolved, take the pan off the heat and leave to cool slightly.
2. Sift together the flour, bicarb, salt, and spices. Now, rub the butter into the dry ingredients.
3. Make a well in the centre and put in the sugar/syrup. Beat together until everything is fully incorporated and put the mixture in the fridge for 30 minutes. 
4. Preheat the oven to 190c and line a baking tray. Scoop the biscuit dough into 15 balls and place them at least 5cm apart on the tray. Bake for 15-20 minutes, until lightly golden on the outside!