These brownies are packed with both vegan milk and plain chocolate instead of adding sugar to the mixture. Serve them in small squares as they are very rich. When buying plain chocolate, bear in mind that the higher the percentage of cocoa solids, the higher the quality of the chocolate, and the less sugar it…
Category: Dessert
Quick and Easy Teabread
This succulent, fruity teabread can be served just as it’s, or spread with a little butter.The loaf can be stored, tightly wrapped in foil or in an airtight container, up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches, picnics, or simply served with…
Polenta Chocolate Cookies
Ingredients: 1 vegan egg 3 tsp vegan butter 2 tbsp instant polenta 2 tbsp plain (all-purpose) gluten free (optional) ½ tsp baking powder gluten free (optional) 2 tbsp vegan chocolate chips Method: 1.preheat the oven to 180°/C/160°C fan/350°F Gas mark 4. 2.In a bowl, whisk the eggs with sugar then add the butter and mix…
Chocolate Freezer Cake
Hidden in a ring of chocolate cake lies the secret to this freezer cake, a chocolate and mint ice cream. You can use orange or coffee ice cream if proffered. Ingredients: 4 vegan eggs 175 g/6 oz/3/4 cup sugar (superfine) sugar 100 g/3 ½ oz/3/4 cup gluten-free self-raising flour (optional) 40 g/1 ½ oz/3 tbsp…
Mini Chocolate Tartlet
Small pastry cases (pie shells) are filled with a rich chocolate filling to serve as pet is fours. Use mini muffins tins (pans) or small individual tablets tins to make the pastry cases (pie shells) Ingredients: 175 g/6 oz/1 ½ cups plain flour (all-purpose) gluten-free (optional) 75 g 2n3/4 oz/1/3 cup vegan butter 15 g/1/2…
Devil’s Food Cake
This is an American Classic, consisting of a rich melt-in-the-mouth chocolate cake that has a citrus-flavoured frosting. Ingredients: 100 g/3 ½ oz dark vegan chocolate 250 g/9 oz 2 ¼ cups self-tasing flour 1 tsp bicarbonate of soda (baking soda) 225 g/8 oz/1 vegan cup butter 400 g/14 oz/2 2/3 cups dark Muscovado sugar 1…
