Chocolate mallowcake

Ingredients

200g digestive biscuits (read ingredients)
80g dairy free butter (melted)
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.
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 the warm water 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 pancakes – using milled flaxseed

Ingredients

2 tbsp milled flaxseed
90ml/6 tbsp warm water
1 cup/130g flour
1 tsp baking powder
1 cup/250ml milk
1 tbsp oil
Dairy free butter/margarine to fry

Methods

Mix water and milled flaxseed and beat with fork. Set a side for 10 minutes.
Mix all ingredients together, mix well. If you have time, it benefits from been set a side for 30 minutes.
Fry on medium temperature until golden brown. Use butter/margarine to fry.

Alternatives

Add a handful of blueberries.
Add a tablespoon of cocoa powder for chocolate treat.
Buckwheat flour is a great option for pancakes
Can be made using ground oats.

Flourless blondies

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

Ingredients

1 can of chickpeas (400g)

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

3 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

Pinch of salt

100g/half cup chocolate chips

Method

Preheat oven to 180C/355F. Line a 8 inch square tin.
Drain the chickpeas. Set aquafad aside for use in other recipes.
Put chickpeas and all ingredients, except chocolate, in food processor and put on at medium/high for 10 minutes. (Mixture will be thick and sticky)
Fold in half the chocolate.
Spread mix in tin.
Sprinkle remaining chocolate across top of mixture.
Bake for 20/25 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 cocoa powder
Add 1 tbsp chocolate spread

Aquafaba – liquid from the tinned chickpeas

The aquafaba can be used as an egg replacement. It makes really good meringues.

Meringues

Vegan condensed milk – slow cooker

*** 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 from 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

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

Vegan Victoria Sponge Cake

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

Ingredients

400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
225g/1¼ cups caster sugar
120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil)
400ml/1⅔ cups rice milk (or any milk)
3 tbsp/40ml/50g 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 mix until ingredients are completely combined. Do not over mix.
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

Fruity breakfast fingers

***Dairy free, egg free, nut free and gluten free***

Ingredients

2 tbsp milled flaxseed

half a cup/125ml warm water

1 banana

1 cup /125g raspberries/chopped blueberries/chopped strawberries/mixed berries

4 tbsp/50g any butter or oil

1cup/110g flour (any flour)

1 cup/110g millet flakes (or any other breakfast flakes)

4 tbsp/50g corn flour

Method

Preheat oven to 180 degrees Celsius
Mix the milled flaxseed with the water. Whisk with fork. Set a side for at least 10 minutes.
Mash the banana and other fruit and add all other ingredients. Mix well.
Put in lined tin and bake for 18/20 minutes. It should start going golden brown but not hard.

Alternatives

Add half a cup of raisins/dried fruit
Add 2 tbsp of maple syrup/honey/golden syrup
Add a grated apple
Add 2 tbsp of any nut butter
Add half a cup of chopped nuts
2 tsp nutmeg / cinnamon
Half a cup of dairy free chocolate chips
Add half a cup of any fruit puree

Lemon Drizzle cake

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

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.
Add sugar to saucepan and 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.