Vegan Chocolate sandwich cake

Vegan chocolate cake

#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree

Ingredients

300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g golden syrup or maple syrup or honey

Method

  • Preheat fan oven to 180C/355F.
  • Sieve flour, cocoa powder and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil and syrup together.
  • Add the liquid to dry ingredients and mix well.
  • Pour into two lined or greases tin – 8 inch circular tins
  • Bake for 30 minutes, be careful not too over bake as it will dry out.
  • Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
  • When fully cool put buttercream in between cake layers.

Chocolate chip loaf

*** Ingredients ***

25ml golden syrup/maple syrup/corn syrup.
100g brown sugar
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder
100g dairy free chocolate chips or chocolate chunks

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the sugar, flour and baking powder.
Mix well.
Carefully fold in the chocolate.
Put in loaf tin and bake for 45/50 minutes.

Chocolate mallowcake

Ingredients

  • 200g digestive biscuits (read ingredients)
  • 80g dairy free butter (melted)
  • 1 tbsp milled flaxseed
  • 3 tbsp warm water
  • 130g plain chocolate
  • 20 Marshmallows
  • 4 tbsp chickpea aquafad
  • 240ml (1 cup) double dairy free cream

Method

  • Crush biscuits. Add melted butter and mix well.
  • Put into a lined cake tin and press down. Put aside to set.
  • Mix the milled flaxseed to the warm water and beat well with fork. Set a side for 10 minutes.
  • Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
  • Add flaxseed to chocolate mixture and mix well.
  • Place in fridge to cool.
  • Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
  • Whip cream and add to chocolate mixture.
  • Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

  • Any biscuits can used including gluten free biscuits.
  • Add chocolate chips after whip cream.
  • Add chopped nuts to chocolate mixture.
  • Decorate with strawberries.

Flourless chocolate brownies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g) in liquid

125g/half cup of peanut butter/any nut butter

4 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

1 tbsp cocoa powder

Pinch of salt

100g/half cup chocolate chips

Method

  • Preheat oven to 180C/355F. Line a 8 inch square tin.
  • Put chickpeas with aquafad in food processor and blend until smooth
  • Add all other ingredients, except the chocolate, in the food processor and put on at medium/high until fully mixed.
  • Fold in half the chocolate.
  • Spread mix in tin.
  • Sprinkle remaining chocolate across top of mixture.
  • Bake for 25/30 minutes. It should be soft but golden brown on top.
  • Leave in tin to cool down.
  • Cut in squares – should make about 9 blondies.

Alternative

  • Add half cup of chocolate nuts
  • Add 2 tbsp dried fruit
  • Add 1 tbsp chocolate spread

Vegan condensed milk – slow cooker

https://freefromyummies.ie/2019/10/07/vegan-condensed-milk/

*** Vegan coconut condensed milk ***

Ingredients

1 can of full fat coconut milk (400g)

100g/½ cup sugar

50g/¼ cup dairy free butter

Method

  • Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
  • Take the coconut cream from the canned milk and put in the bowl of your slow cooker. You do not need to be exact.  It doesn’t matter if some of the water form the can is put in the bowl as it will evaporate.
  • Place all ingredients in slow cooker and turn on high and leave lid off.
  • Cook for 2 hours, mix every 30 minutes.  It should have reduced in volume/
  • Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.

 

Alternatives

  • Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
  • Works well with soya cream or oat milk cream.

Vegan vanilla fudge

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A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

  • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
  • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 10/15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
  • Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
  • The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

  • Add chopped nuts once you get the caramel colour.
  • Line moulds in chocolate prior to adding fudge
  • Role fudge into balls and cover in either icing sugar or cocoa powder

Chocolate covered fudge

Vegan Victoria Sponge Cake

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Vegan Victoria sponge

****dairy free, soya free, egg free and gluten free ****

Ingredients

400g/3 cups self-raising gluten free flour
2 tsp baking powder
1 tsp bicarbonate of soda
250g/1¼ cups caster sugar
120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil)
400ml/2⅔ cups rice milk (or any milk)
3 tbsp/50ml/75g golden syrup
1 tsp vanilla extract

Method

  • Preheat oven 180/350 degrees. Grease 2 8 inch/20cm circular tins.
  • Mix dry ingredients together
  • In a separate bowl, mix all liquid ingredients together. Whisk to incorporate air.
  • Add wet ingredients to dry ingredients and whisk until ingredients are completely combined.
  • Divide equally between the 2 cake trays.
  • Bake in oven for 35 minutes.

 

Use buttercream between layer. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/

Chocolate ganache 

 

 

Chocolate chunk cookies

Chocolate chunk cookies
**Egg free, dairy free, nut free & gluten free **

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***Ingredients**

100g/half a cup dairy free butter (Stork margarine in gold foil)
50g/quarter of a cup caster sugar/baker sugar
100g/half a cup brown sugar
225g/2 cups plain gluten free flour (sieved) (any flour will work)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/honey/maple syrup/corn syrup
100g/1 cup chopped chocolate

**Method**
– Preheat oven to 180 C/356 F
– Cream the butter and sugar together
– Add the flour, baking powder and bicarbonate soda and mix well.
– While mixer is going, add the water, oil and golden syrup.
– Fold in the chocolate.
– Roll into balls, place on lined baking tray and bake for 12/14 minutes.

– Careful not to over bake.
– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.
– Leave on tray for 5 minutes and move to wired tray to fully cool.

 

Alternatives:

  • Add a cup of chopped nuts
  • Replace 30g/2 tablespoons of the flour with cocoa powder

Lemon Drizzle cake

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Tasty Lemon cake that is dairy free, soya free, egg free, vegan, nut free and gluten free

Ingredients

4 tbsp flaxseed

160ml warm water

250g gluten free self raising flour

200g dairy free butter/margarine – soft

200g caster sugar

2tsp baking powder

3 tbsp milk (Rice milk is best in vegan baking)

1 lemon – juice and finely grated zest

Lemon drizzle

Juice of one lemon

100g sugar

Method

  • Preheat oven to 160 deg celcuis.
  • Mix the flaxseed to the water and whisk it. Set aside for at least 10 minutes
  • After the 10 minutes, mix all ingredients together until completely combined.
  • Put into a lined baking tray, bake for at 35/40 minutes.
  • While in the oven, make the drizzle. Mix the lemon juice and sugar. Pour the drizzle over the cake once you take out of the oven.

Caramel Slices

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Caramel Slice

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Caramel Slices

 

Updated recipe

** Dairy free and gluten free caramel slices **
These are also soya free and egg free

These taste great.

* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar

* Caramel layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g)
90g/¾ cup caster sugar
1 tbsp maple syrup/golden syrup
125g/½ cup dairy free butter

* Chocolate layer *
150g/¾ cup dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top

*Shortbread*

  • Preheat oven to 180 degrees Celsius
  • Mix the butter and sugar together
  • Sieve in the flour and mix well into butter and sugar mix.
  • Add water and bring mix together. Don’t over mix.
  • Press into lined tin (8cm Square tin) and bake for 25/30 minutes.
  • Remove from oven, put aside to cool.

*Caramel*

  • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
  • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over heat until colour changes to a ‘caramel’. watch carefully as it can easily burn.
  • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

  • Melt chocolate (and coconut oil)
  • Ensure caramel is completely cold before spreading across it.

Leave to cool and harder before cutting.

 

The Caramel layer can be made without condensed milk but is more temperature sensitive 

* Caramel layer *
400g can of coconut milk
250g/2 cups caster sugar
30ml/2 tbsp water
125g/½ cup dairy free butter

  • Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
  • Put sugar in saucepan and add water.
  • Mix until sugar is wet.
  • Heat over medium heat and boil to a caramel colour.
  • Do not mix as it will crystallise but shake saucepan to ensure that all the sugar melts.
  • Be careful not to burn but you need to bring it to a high temperature, otherwise it won’t set.
  • Take off heat and mix in coconut cream (you will be left with water in tin).
  • Stir quickly as you don’t want it to thicken too quickly.
  • Continue to stir until milk dissolves.
  • Stir in butter while still hot. Make sure butter melts fully.
  • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.