Tag Archives: vegan

Vegan Hot Chocolate Spoons

These Vegan Hot Chocolate Spoons are a lovely thing to make as a gift, or just to keep on hand for those chocolate cravings that spring up from time to time!

Vegan Hot Chocolate Spoons

They’re quick and easy to whip up, you just need to allow time for them to set.

Vegan Hot Chocolate Spoons

I’ve tried mine with Almond milk, which is my go to dairy alternative, and also with regular cow’s milk, which obviously negates their Vegan heritage!  But they’re delicious either way!  What you always need to make sure of when you’re working with chocolate is that you enjoy the chocolate you’re starting with!  If you start with a delicious chocolate then you will end up with a delicious finished product.

Vegan Hot Chocolate Spoons

Makes ~14 spoons

200g dark chocolate (make sure it’s vegan!)
50g coconut oil
2 tbsp cocoa powder

– Melt the chocolate either slowly in a microwave or over a pan of boiling water, whichever method you prefer.  Heat it until 90% melted then take off the heat and allow the last lumps to melt with the residual heat.
– Stir in the coconut oil and the cocoa powder and mix until  smooth.
– Pour carefully into an ice cube tray so that each hole is just filled, clean up any spillages so you have a clean edge.
– Place in the fridge for 10 minutes until starting to solidify then poke the spoons so that they stand upright.  You can leave them to set at room temperature too but this will take a lot longer.
– Put them back in the fridge until fully set, an hour will do it, them unmould and place in plastic bags to keep them.
– To use, simply pop into a mug of hot milk (alternative) of your choice and stir!

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Filed under Drinks, Easy

Gluten Free Vegan Chocolate Cherry Cake

November’s Clandestine Cake Club challenge for the York group was enough to tempt me back into the fold.  The challenge was to produce a vegan AND gluten free cake.  Well, I couldn’t pass up on that kind of fun, could I?

I chose to go for a chocolate cherry cake… because YUM!  But you could really take this cake in any number for directions for a scrumptious, vegan, gluten free, packed full of flavour, moist and delicious cake!

Gluten Free Vegan Chocolate Cherry Cake

It is equally at home being a loaf or a layer cake.  Whether you are after something for a celebration or just a little something to serve with tea.

Gluten Free Vegan Chocolate Cherry Cake

So often I find the texture of gluten free cakes to be lacking.  There’s something just not right about them.  However, this cake proves that not only does it not have to be that way but that you can make a quick, easy, fuss free gluten free AND vegan cake without making any sacrifices at all!  What’s not to like about that?!?!

Gluten Free Vegan Chocolate Cherry Cake

Makes 1 cake (Large loaf or 2×7″ victoria sponge tins)

1 cup gluten free flour mix (I like Asda’s own brand one.  It’s mainly rice, potato starch and tapioca flour and works well in a variety of recipes.)
1 cup ground almonds
1 cup soft brown sugar
1/2 cup cocoa powder (Make sure no milk has been snuck in, you are after cocoa powder, never ever drinking chocolate!)
1/2 tsp gluten free baking powder (Most are but always best to check!)
1 cup soya or almond milk
1 tbsp Trex solid vegetable fat
2 tbsp golden syrup
200g plain chocolate (Check for milk!)
100ml soya or almond milk
cherry jam
glace cherries to decorate
plain chocolate sprinkles

– Heat the oven to gas mark 3/170C and prepare your chosen tins by greasing and lining them.  (If you use silicone tins then no need to line, this recipe won’t stick.)
– In a large mixing bowl combine the flour mix, the almonds, the sugar, cocoa powder and baking powder.
– In a small saucepan heat together the milk, fat and syrup until all melted.
– Pour the wet ingredients into the dry and stir well to combine into a smooth batter.
– Pour the batter into your prepared tins and bake for 30 minutes.  (Loaf tin may well take a little longer to cook in the centre.)
– Test with a skewer to check if it is done in the middle.  If the skewer comes out clean then place it on a wore rack to cool, otherwise pop it back in for another 5-10 minutes.
– To make the icing melt the chocolate in a microwave proof bowl.  30 seconds, stir it, then another 20 seconds work for my microwave but they are all different so go slowly in short bursts, checking and stirring regularly.  Alternatively you can place the bowl over a pan of boiling water until the chocolate melts.
– Pour in the milk and mix vigorously to combine into a smooth ganache.
– When your cakes are cool spread jam in the centre if using, then ice the top with the ganache and decorate with cherries and sprinkles!

 

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Filed under Cakes, Dairy Free, Easy, Gluten Free, Low Fat

Vegan Surprise Inside Cake

This delicious cake with a “surprise inside” wasn’t actually meant to be vegan.  I was playing around with different ideas and it was only when I came to write down the recipe that I realised that it was actually vegan!  Which was another happy surprise!

I decided to go for a simple bone shape hidden inside this cake as Halloween is so nearly upon us.  I contemplated doing a bat but unfortunately the cutter was too wide for the loaf tin!  This cake has a lovely springy, dense texture and is a brilliant option for kids as the cake doesn’t crumble when subjected to rough toddler handling.  This cake is really robust and travels well, even through the post!

Vegan Surprise Inside Cake

Makes 1 large loaf (plus a whole bunch of chocolate offcuts!)

Chocolate Cake:
2 cups self raising flour
1/4 cup cocoa powder
1/2 tsp bicarbonate of soda
1 cup of soft brown sugar
1 large tablespoon of Trex (or another solid vegetable fat, coconut oil might work well here!) 
2 tablespoons of golden syrup (I just go for one hulking great dollop!)
1 cup of soya milk

Orange Cake:
2 cups self raising flour
1/2 tsp bicarbonate of soda
1 cup of golden caster sugar
1 large tablespoon of Trex (or another solid vegetable fat, coconut oil might work well here!) 
2 tablespoons of golden syrup (Again, one hulking great dollop!)
1 cup of soya milk
zest and juice of one orange

– Heat the oven to gas mark 3 / 170C. Line a large loaf tin with baking parchment or similar.
– Measure out the flour, cocoa, bicarb and sugar into a large mixing bowl.
– Place the soya milk, golden syrup and Trex in a small saucepan.
– Gently heat until the Trex and golden syrup are melted.
– Pour the wet ingredients into the dry, mix well to combine completely.
– Scrape out the mixture into the loaf tin.
– Bake for 30 minutes until a skewer inserted into the middle of the cake comes out clean.
– Remove the cake from the oven, lift out of the tin by the paper and allow to cool.
– Slice your cake into thick slices the depth of your chosen cutter.
– Cut out one shape from each slice and place to one side.
Now for the orange cake!
– Heat the oven to gas mark 3 / 170C. Line the same large loaf tin with baking parchment or similar.
– Measure out the flour, bicarb and sugar into a large mixing bowl.
– Place the soya milk, golden syrup and Trex in a small saucepan.
– Gently heat until the Trex and golden syrup are melted.
– Pour the wet ingredients into the dry, add the zest and juice of the orange and mix well to combine completely.
– Scrape 1/3 of the mixture into the loaf tin, level it out.
– Place your cut out shapes in a neat row along the centre loaf tin, pressing down gently into the cake mixture below.
– Carefully scrape the rest of the cake batter out on top of the chocolate cake shapes.
– Bake for 30 minutes until a skewer inserted into the middle of the cake comes out clean.
– Remove the cake from the oven, lift out of the tin by the paper and allow to cool.
– Peel off the paper and serve!

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Filed under Cakes, Dairy Free, Low Fat, Moderately easy