Veganuary 2026.

Veganuary is an annual challenge promoting veganism and its benefits by encouraging people to follow a vegan lifestyle throughout January, in order to help end animal farming and protect the environment. 

If you're a coffee-lover who is taking part in Veganuary 2026, this weekend is the perfect opportunity to get your apron on and experiment with some tasty vegan recipes. But what recipes go best with coffee? 

We take a look.

Vegan Chocolate Chip Cookies.

To make 20 of these delicious biccies, you will need:

• 125g cold coconut oil

• 100g golden caster sugar

• 150g light muscovado sugar

• 125ml coconut milk

• 1 tsp vanilla extract

• 275g plain flour

• 1 tsp baking powder

• ¼ tsp bicarb

• 200g vegan chocolate chips

• Sea salt

Begin by tipping the coconut oil and sugars into a bowl and whisking until combined, then whisk in the coconut milk and vanilla. Add the flour, baking powder, bicarb and a good pinch of sea salt, then fold through the chocolate chips. 

Chill the batter for at least one hour, then heat your oven to 180C/160C fan/gas 4. 

Next, line a couple of baking sheets with baking paper, then scoop out plum-sized balls of the dough and place them on the baking sheets about 2cm apart, flattening them slightly. Cook on the middle shelf for 12-15 mins, turning once, until the cookies are golden but still soft in the middle. Leave to cool slightly, then lift onto a cooling rack before serving.

Vegan Doughnuts.

To make ten sweet and irresistible vegan doughnuts, you will need:

• 150ml oat milk

• 4 tbsp vegan plant-based baking block

• 1 tsp vanilla extract

• 7g sachet fast-action dried yeast

• 50g caster sugar, plus 3 tbsp

• 225g strong white bread flour

• plus extra for dusting

• ½ tsp fine sea salt

• 1 litre vegetable oil

Begin by warming the oat milk, plant block and vanilla together in a pan until the plant block has melted but before the mixture becomes too hot. Stir the yeast, the 3 tbsp of caster sugar, the flour and salt together in a separate bowl, then make a well in the middle and pour in the warm oat milk mixture. Combine thoroughly, then tip out onto a lightly floured surface and knead for 10 mins until smooth and stretchy. Transfer to a lightly oiled bowl, cover and leave to prove for an hour or two until doubled in size.

Next, tip the proved dough out onto a work surface to knock it back and remove any trapped air. Divide into 10 equal pieces and roll into smooth balls, then arrange them on a baking tray lined with baking paper. Cover and leave to prove for another hour until doubled in size again.

Fill a large saucepan approximately two-thirds full with oil and heat to 180C. Use a small, round 1cm cutter to remove the middle of each dough ball, then place the remaining 50g sugar in a bowl.

Fry the ring doughnuts in batches for 30 seconds on each side until cooked through and golden. Transfer to a plate lined with kitchen paper to drain slightly, toss in the sugar to coat, then serve warm!

Happy Veganuary from Cafe2U!

As big fans of vegan bakes, you won't be surprised to hear that Cafe2U also offers a range of vegan-friendly alternative milks. Contact your nearest van and find out more here and remember to share your Veganuary bakes with us on our social channels!

Best Mother's Day Bakes!

Instead of buying your mum a present for Mother's Day this year, why not get creative and make her something instead?

Most mums love a sweet bite with their coffee so baking her a sugary treat is exactly the kind of surprise that's sure to be well received on Sunday. We've chosen a few of our favourite recipes to share with you, all of which are guaranteed mum-pleasers. And best of all you can either bake them ahead of time or share some quality time with your mum by baking them together!

Lemon layer cake.

A fancy take on a classic, this bake just screams 'Mother's Day'!

Ingredients.

To make a lemon layer cake, you will need:

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 75g natural yogurt

• 1 tsp vanilla bean paste or extract

• 3 lemons, zested

For the drizzle - 

• 150g granulated sugar

• 3 lemons, zest of 2 pared into strips, juiced

For the icing - 

• 150g unsalted butter, softened

• 150g icing sugar, sieved

• 1 tsp vanilla bean paste or extract

• 300g full-fat soft cheese

Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between each addition, then fold in the flour and baking powder until well incorporated, then the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden.

Next, make the drizzle by tipping the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, then remove the syrup from the heat.

Once the sponges have cooled in the tins for at least 10 mins, pour over the warm drizzle and leave to cool.

For the icing, beat the butter and icing sugar together for 4-5 mins until smooth. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy.

Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle and pipe just under half the icing around the edge of one of the sponges, using a circular motion for a wavy effect. Pipe a little more icing over the empty middle and smooth with the back of a spoon. Chill for one hour until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Raspberry ripple blondies.

Your mum will love this combo of fresh, juicy raspberries and two types of irresistible chocolate!

Ingredients.

To make 12 blondies, you will need:

• 150g raspberries

• 200g light brown soft sugar

• 225g unsalted butter, plus a little extra for the tin

• 100g caster sugar

• 200g plain flour

• ½ tsp baking powder

• 3 eggs

• 1tsp vanilla extract

• 125g dark chocolate, chopped into chunks

• 125g white chocolate, chopped into chunks

Place all but a handful of raspberries into a saucepan, along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries turn jammy. Remove from the heat and set aside to cool.

Next, melt the butter in a pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.

Meanwhile, combine the flour, baking powder and a pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking paper. Heat the oven to 180C/160C fan/gas 4.

Pour the wet ingredients into the dry, add the eggs and vanilla, then mix well. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve.

Happy Mother's Day from Cafe2U!

At Cafe2U, we believe that one of the best ways of showing your love is through food and drink, and these Mother's Day bakes are sure to make your mum feel loved and appreciated, especially if you pair them with one of our top quality coffees!

Our vans will be on the road as usual over the weekend so get in touch here if you'd like some coffee delivering to your mum's door!