RECIPE: My Gluten Free and Vegan Millionaire’s Shortbread.

I don’t think I’ve come across a person who doesn’t like millionaire’s shortbread. Everything about it is the perfect sweet treat. And making it is just as enjoyable. Especially when everybody can share a slice afterwards.

So I decided to transform my original Gluten Free Millionaire’s Shortbread recipe and make it vegan too!

So what have I done differently to make it vegan?

So the main ingredients in my Millionaire’s Shortbread that normally aren’t vegan are, butter, condensed milk and the chocolate for the topping.

What butter substitute can I use to make it vegan?

I always use the Stork Baking Block in the foil, as I get a consistent result with my millionaire’s shortbread. 

Plus, if you don’t know already, it contains no milk or animal products, and is suitable for vegans. You can get it in most supermarkets. 

What can I replace the Condensed Milk with?

I normally use Nestle Carnation’s Condensed Milk in my original recipe. But for this, I used their new Vegan Condensed Milk, which I found in Morrisons, alongside their tinned condensed milks. 

The Carnation Vegan condensed Milk Alternative does contain oat flour. Nestle have confirmed that they source gluten free oat flour and say that it is tested to ensure they can say it’s gluten free. You can read all about it in their FAQ page. I also e-mailed them about this and they confirmed that it is gluten free. As it’s from Carnation, the tin does have a ‘may contain’ for milk. 

For the chocolate, there are lots of gluten free and vegan chocolates about in the free from aisle, so just take your pick! I love using a dark chocolate for the topping to balance out all of the sweetness from the caramel layer, so I tend to go for the Dr. Oetker Extra Dark Chocolate (72% cocoa solids). I always have a few bars of this stashed away for baking and it’s suitable for vegans. It does have a ‘may contain’ for milk though.

You don’t have to leave the chocolate layer plain, What I did to decorate this batch, was to spray some of the sugar I used in the recipe with some edible gold lustre dust and sprinkle it on. Or you could add any GF+V decorations you wish. The possibilities are endless!

So now that’s out of the way, here’s the recipe!

Recipe: My Gluten Free & Vegan Millionaire’s Shortbread


For the shortbread layer

150g Stork Perfect for biscuits and cakes baking block (cut into chunks)

75g Caster Sugar

250g Gluten free Plain flour

1/2tsp Xanthan Gum

For the Caramel 

200g Carnation Vegan Condensed Milk

2tbsp Cornflour (mixed into a paste with cold water)

2tbsp Golden Syrup

125g Caster Sugar

125g Stork Baking Block

For the chocolate topping

200g Dark cooking chocolate


  1. Combine the sugar, flour and Xanthan Gum together in a mixing bowl.
  2. Rub the Stork baking block into the dry ingredients by hand, until it resembles breadcrumbs.
  3. Pour the mixture into a 7×7 inch lined baking tin and pad down with the back of a spatula until it’s tightly packed into it.
  4. Prick all over the top of the dough with a fork to allow it to bake flat.
  5. Bake the shortbread for 20 minutes at 160°c Fan/ 180°c /Gas Mark 4
  6. Leave your shortbread layer to cool in the baking tin for 15 minutes.
  7. In a saucepan, add in all of the caramel ingredients and mix until thoroughly combined.
  8. Put the saucepan over a low-medium heat and stir the mixture constantly until it turns a golden colour, and has thickened. (To test if it’s thick enough, drop a little of the caramel into some Ice cold water for a few seconds, if you can roll it into a ball with your fingers, it’s ready)
  9. Set this aside to cool slightly, and then pour it evenly over the shortbread layer. Leave this to cool completely.
  10. Melt the dark chocolate using either a double boiler method, or in the microwave, at 30 second bursts.
  11. Pour the melted dark chocolate evenly over the caramel layer.
  12. Allow to cool completely, cut evenly into squares, serve and enjoy. My top tip for cutting it into perfect slices is to heat up a knife by dipping it into boiling water, and then I score the chocolate where you want the slices to go. Then I go back in with a sharp serrated knife and gently slice through the layers. 

So there you have it, it’s just so nice, and nobody even has to know it’s gluten free or vegan!

Want more Gluten free & Vegan Recipes? Why not try these?

Gluten free & vegan chocolate ‘Oreo’ cupcakes.
My Spicy Sweet Potato & Red Pepper Soup Recipe [Gluten free, VEGAN]
RECIPE: NO BAKE LEMON CHEESECAKE – Gluten Free, RAW, Vegan & Refined Sugar Free.
Recipe: Gluten free & vegan Chocolate mini loaf cakes with raspberry frosting.

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Thanks for reading, 

Georgina x