VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
- Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
- To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
- Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.
Nutrition Facts : Calories 606 calories, FatContent 30 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.2 milligram of sodium
VEGAN CHOCOLATE TART RECIPE | BBC GOOD FOOD
A slice of this rich, vegan chocolate tart is the perfect way to end a meal. This indulgent dessert is easy to make with just a handful of ingredients
Provided by Georgina Kiely
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 8
Steps:
- To make the pastry, whizz the flour, cocoa and icing sugar in a food processor with a pinch of salt until uniform in colour. Pour in the melted coconut oil and pulse until the mixture looks like rubble. Add 2-3 tbsp ice-cold water and pulse again until the pastry just comes together. Knead briefly on a work surface, then wrap and chill for 30 mins.
- Roll out the pastry in between two sheets of baking parchment and use to line an 18-20cm tart tin. Chill for 10 mins in the tin while you heat the oven to 200C/180C fan/gas 6.
- Put a scrunched-up sheet of parchment over the pastry and fill with baking beans. Bake for 15 mins, remove the parchment and beans, and bake for another 10 mins until crisp and cooked through. Leave to cool in the tin, then trim the edges with a serrated knife.
- Measure out 100ml vegan cream alternative and chill for later. Heat the remainder in a saucepan over a low heat until just steaming. Put the finely chopped chocolate into a bowl and pour over the hot liquid. Leave for 2 mins, then stir well to melt all the chocolate and make a smooth, shiny ganache. Add a pinch of salt.
- Pour the ganache evenly into the tart tin, then chill for 2 hrs until set. Whisk the reserved vegan cream until thickened and softly whipped. Serve the tart in slices topped with the raspberries, a dusting of icing sugar and a dollop of whipped plant cream to serve.
Nutrition Facts : Calories 516 calories, FatContent 38 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.12 milligram of sodium
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VEGAN CHOCOLATE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Calories 318kcal per serving
- To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.
VEGAN HOT CHOCOLATE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 15 minutes
Calories 404 calories per serving
- Divide the hot chocolate between two mugs and top with the vegan marshmallows, if using, and an extra grating of chocolate.
VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert
Calories 606 calories per serving
- Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.
VEGAN CHOCOLATE TART RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Calories 516 calories per serving
- Pour the ganache evenly into the tart tin, then chill for 2 hrs until set. Whisk the reserved vegan cream until thickened and softly whipped. Serve the tart in slices topped with the raspberries, a dusting of icing sugar and a dollop of whipped plant cream to serve.
VEGAN CHOCOLATE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Calories 318kcal per serving
- To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.
EPIC VEGAN CHOCOLATE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/VeganDiet
Calories 361 calories per serving
- Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
- Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
- Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
- Add the melted chocolate and pulse until silky and combined.
- Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
- Pop in the fridge for 15 minutes to chill, then serve.
VEGAN CHOCOLATE BROWNIES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Calories 314 calories per serving
- Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert
Calories 606 calories per serving
- Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.
VEGAN CHOCOLATE BROWNIES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Calories 314 calories per serving
- Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
EASY VEGAN BROWNIE RECIPE | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 280 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.
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