BOSH! X VITALITE Bish Bash Banana Cake (Vegan)

Makes 1 cake

All you need

For the cake

  • 140g Vitalite Dairy Free spread
  • 2 ripe bananas
  • 250ml plant based milk
  • 360g plain flour
  • 300g white sugar
  • 1 tsp salt
  • 4 tsp baking powder

For the icing

  • 60g Vitalite Dairy Free spread
  • 50g banana chips
  • 2 tbsp dairy free milk
  • 450g icing sugar

For the decoration

  • Banana chips


Preheat oven to 200°C | 2x20cm cake tins greased & lined with baking paper | 2 Mixing bowls | Food processor

Prepare the wet ingredients of the cake | Peel the ripe bananas and add them to a mixing bowl | Add the Vitalite dairy free spread to the bowl and mash until creamy | Add the plant based milk to the bowl and mix until well combined

Add the dry ingredients | Add the flour, sugar, salt and baking powder into the bowl and fold to combine

Bake the cakes | Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 25-30 minutes until well risen and a skewer comes out clean

Whilst the cakes are baking, make the icing | Add the banana chips to the food processor and blitz into a powder | Add the remaining ingredients to the processor and blitz to a thick icing

Take the cakes out of the oven | Transfer them to a cooling rack and let them cool down to room temperature (this is important) | Cut the rounded top off one of the cakes and neatly spread half the icing on top | Put the second cake on top of the first and spread the remaining icing on top of the cake

Decorate the cake | Push banana chips into the cake | Cut into slices and serve

BOSH! X VITALITE Ultimate Vegan Mac and Cheese (Vegan)

All you need

Mac and cheese

  • 50g Vitalite Dairy Free spread
  • 50g plain flour
  • 20g nutritional yeast
  • 500ml oat milk
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 200g dairy free cheese
  • 400g macaroni
  • Salt and pepper to taste


  • 1 tbsp olive oil
  • 50g fresh breadcrumbs
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste

To Serve

  • 100g green salad


Grater | High sided frying pan | Large saucepan | Kettle boiled | Mixing bowl | Colander 4 oven proof ramekins | Grill

Make the cheese sauce | Grate the dairy free cheese | Melt the Vitalite Dairy Free Spread in a high sided frying pan over a medium heat | Add the plain flour and nutritional yeast to the pan and stir to combine | Add the oat milk gradually, stirring constantly until you have a smooth creamy sauce | Add the dijon mustard, garlic powder and dairy free cheese to the pan and stir until smooth and creamy | Turn the heat right down to keep warm.

Prepare the pasta and the topping | Cook the pasta in a large saucepan filled with well salted boiling water for 8-10 minutes (until al dente) | Whilst the pasta is cooking, make the topping | Mix the breadcrumbs, olive oil, nutritional yeast and a little salt and pepper together in a mixing bowl.

Finish the process | Save a little pasta water | Heat up the cheese sauce | Drain the pasta with a colander | Add the pasta to the pan and fold into the sauce | Transfer the mac and cheese to the ramekins | Cover the mac and cheese with the breadcrumb topping | Put the ramekins on a baking tray, put the tray in the oven and grill until the topping is golden in colour | Transfer the ramekins to serving plates, dress the plates with green salad and serve immediately.

The ‘Addictive’ Free From Chocolate Chip Shortbread Cookies (Vegan)

All you need

  • 200g Vitalite Dairy Free spread
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 300g plain flour, sifted
  • 75g dairy free dark chocolate chips (or more if you love chocolate)


(1) Cream Vitalite Dairy Free spread, vanilla and sugar. (2) Stir in the flour, mix into a dough. (3) Mix in the chocolate chips, a small amount at a time, gently folding into the dough until you’ve added all the chocolate chips. (4) Wrap in cling film and chill in the fridge for at least 30 minutes to firm. (5) Meanwhile, preheat the oven to 160°c / 140°c (fan) and line a baking tray with greaseproof paper. (6) Once the dough is chilled, roll out to approximately ½ cm thickness and cut into your desired shape (this is your moment to get artistic!). (7) Place on the baking sheet and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking. Leave to cool for at least 10 minutes before serving or eating a few yourself!

‘Can’t get Enough’ Dairy Free Banana Bread (Vegan)

All you need

  • 59g cup melted Vitalite Dairy Free spread
  • 4 medium ripe bananas
  • 118ml of almond milk
  • 414g self-raising flour
  • 79g coconut sugar/ brown sugar
  • ½ tsp baking powder
  • 118g dairy free chocolate chips (or more if you are a chocoholic)


(1) Mush up the bananas with a fork (2) Add almond milk, sugar, & Vitalite Dairy Free spread (3) Sift self-raising flour, baking powder into the mix (4) Mix mix mix until all combined! (5) Add the chocolate chips (the ones you haven’t eaten) (6) Bake for 45 mins on 180°c / 160°c (fan). Let it cool for 30 mins – Slice and enjoy


‘I Don’t Want To Share’ Chocolate Cake (Dairy Free)

All you need

  • 175g (6oz) Vitalite Dairy Free spread
  • 175g (6oz) caster sugar
  • 3 large eggs
  • 150g (5oz) self-raising flour, sifted
  • 50g (1¾oz) of cocoa, sifted
  • 1tsp baking powder
  • 1tsp vanilla extract
  • Pinch of salt


  • 180g icing sugar
  • 125g Vitalite Dairy Free spread
  • 20g cocoa powder
  • 1 tsp vanilla extract


(1) Heat the oven to 180°c / 160°c (fan). (2) Place greaseproof paper in the cake tin (3) Put all of the ingredients in a large mixing bowl and beat until combined and smooth (4) Pour the mixture into the tin and bake on the middle shelf of the oven for about 45-50 minutes (6) Let the cake sit in the tin for 5 minutes, before placing on a wire rack to cool


(1) Sieve the icing sugar & cocoa powder into a bowl (2) Add remaining ingredients and combine mixture (3) Allow to cool until placing on the cake