Vegan Dessert - You Have To Try!

Red Velvet Cupcakes

Putting this recipe on the list was kind of a no-brainer. It's got “red” in the name, it tastes like chocolate heaven, and it's easy to make. Plus, you don't have to make a huge batch – the recipe below is for two very special cupcakes.

50g plain flour
50g caster sugar
5g cocoa powder
1/8 tsp baking powder
1/8 tsp bicarbonate of soda
1/8 tsp salt
50ml soya milk
1 tsp vinegar
1 tbsp vegetable oil
¼ tsp red food colouring
50g vegan margarine
100g icing sugar

Small mixing bowl
Two silicone cupcake moulds or two small ramekins
Piping bag or, alternatively a silicone spatula 

Heat the oven to 180°C. Add the vinegar to soya milk and set aside for a few minutes for it to curdle. Mix flour, sugar, cocoa, baking powder, baking soda and salt. Add the curdled soya milk, oil and food colouring and mix thoroughly. Distribute the batter between two cupcake moulds, and bake until the dome forms and cracks appear (12-15 minutes approx). Let the cupcakes cool, and in a meanwhile mix the margarine with the icing sugar to make the buttercream icing. Feel free to add a few drops of vanilla or strawberry extract. Once the cakes are down to room temperature, pipe the cream on top and decorate with sprinkles, cacao nibs, or any other decoration you like.

Chocolate Tiffin

This is one of my favourite desserts, and the recipe requires very few ingredients. It doesn't involve an oven, and it will be ready to eat in under an hour! Digestive biscuits are best to use, but it can be hard to get your hands on vegan ones. Rich tea work just as well, or if you want to add a slight kick to it, you can use ginger snap biscuits. You should also make sure the chocolate doesn't have any milk – unfortunately, dark chocolate isn't vegan by default. 

100g vegan margarine
100g raisins
4 tbsp cocoa powder
3 tbsp golden syrup
225g biscuits
300g dark chocolate
50-75g white chocolate

Two large mixing bowls (suitable for a microwaving)
Square cake tin
Baking parchment
Cling film

Line the square tin with baking parchment. In one bowl, crush the biscuits and mix them with the raisins. Bring the margarine, golden syrup and cocoa powder in the other bowl, cover with cling film, and microwave until all the butter is melted. Pour the mixture into the first bowl, mix thoroughly with the biscuits, then press the biscuits into the tin. \try to get it nice and even. Break the dark chocolate into small chunks into one of the bowl, then cover with cling film and microwave until it's melted but not burned. Using a silicone spatula, spread the melted chocolate on top of the biscuit mixture. Before the chocolate sets, break the white chocolate up and melt that as well. Spoon small drops of white chocolate in rows, then go through the middle of the drops with the toothpick in one continuous motion. Place the tray bake into the fridge for at least 45 minutes to let the chocolate set, and cut it with serrated knife before serving.

With love & light

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.