Ravneet Gill, Le Cordon Bleu chef, author and presenter has been unveiled as the new face of Plenish.

Plenish is famous for their organic plant-based milks, juices and Ravneet is set now to bring her culinary expertise to champion the best ingredients in everyday vegan baking.

Ravneet’s recipes will be inspired by Plenish milks for a ‘Less is Moreish’ approach and will be available for everyone to enjoy across the Plenish website, social channels and Ravneet’s social channels.

Ravneet Gill said: "I'm all about using the best ingredients you can get your hands on - and soare Plenish - so it was only natural to collaborate on a series of simply

delicious recipes. You can do so much more with plant-based milks in your home cooking."

Kara Rosen, Founder of Plenish said: “We’re delighted to be collaborating with Ravneet Gill to introduce millions of people to the new look Plenish. Ravneet is a long-time fan of the brand

and she shares our belief that the best recipes are made using the finest ingredients – if you’ve got those, you don’t need much more. We hope these

amazing recipes will show everyone how doing something good for yourself and the planet can be simply delicious!”

Asian Image:

Ravneet Gill’s Lazy Person’s Chocolate Cake Vegan Edition

Wet mix:

175ml oil

175g plant-based yoghurt/coconut


170ml water

100ml Plenish Oat Milk

1 medium avocado/ 100g avocado

5g instant coffee

Pinch of salt

Dry mix:

125g caster sugar

125g light brown sugar

80g cocoa powder

230g plain flour

10g bicarbonate of soda

5g baking powder

Cake Method:

1. Preheat the oven to 160 degrees fan/180 degrees oven

2. Grease 2 x 8 inch cake tins and line with parchment paper on the bottom, cut 2 extra circles of parchment paper and leave these aside

3. Put all of the wet ingredients into a blender and blitz well

4. Put all of the dry ingredients in a bowl and mix with a whisk to combine

5. Pour the wet ingredients into the dry ingredients and mix well to combine

6. Divide the mixture between the 2 lined cake tins and put a circle of parchment paper on top of each cake mix

7. Bake for 30-35 minutes or until when a skewer is inserted it comes out clean

8. Leave to rest for 20 minutes before flipping out onto a wire rack to cool completely

Ganache & Finishing Method:

1. Warm the oat milk and malt extract together in a pan until steaming

2. Add the chocolate in and mix well

3. Blend with the plant based ‘butter’ and leave to sit for 1 hour

4. Take one of the cakes and put it on a plate with a large lip, spoon some ganache on one side and put the other cake on top

5. Pour ganache all over the top of the cake and put it in the fridge for 2 hours

6. Use a small step palette knife to shape the ganache up the sides of the cake

7. Put it on a clean plate and back in the fridge for another hour

Ravneet Gill’s Almond Cake with Strawberry & Almond Milk Ice cream Cake:

30g almond butter

260g plant based spread, I used stork

200g golden caster sugar

60g smooth apple sauce

3 tsp baking powder

260g plain flour

200g aquafaba

1⁄2 tsp cream of tartar

60g caster sugar

Cake Method:

1. Line a 7inch x 11inch rectangle cake tin with parchment paper

2. Preheat the oven to 160 degrees oven/180 fan

3. (I use the paddle attachment on a stand mixer for this) In a large bowl, beat the plant-based spread with the sugar until soft

4. Add in the almond butter and apple sauce and keep mixing until fully combined

5. In another bowl, stir together the flour, baking powder

6. Add this dry mixture to the butter mixture and mix well to combine

7. Whip the aquafaba in a stand mixer until thick and frothy

8. Add the sugar and cream of tartar and continue to whip until the mixture looks like a meringue

9. Fold this into the batter

10. Pour into a baking tray, and bake for 35 mins

Strawberry and Almond Milk Ice

Cream Method:

1. In a pan, heat the almond milk, golden syrup and caster sugar until steaming

2. Allow to cool

3. Blend with the fresh strawberries until smooth

4. Pour into a container and freeze until solid

5. Cut this into small chunks and blitz until smooth and it looks aerated

6. Pour this into a container and freeze again for 1-2 hours

7. Serve with the almond cake and fresh strawberries