Soft vegan chocolate brownies

Ingredients:

  • 2 cups plain flour
  • 2 cups white sugar
  • 3/4 cup cocoa
  • 1tsp baking powder
  • 1tsp salt
  • 1 cup oil
  • 1 cup water
  • 1tsp vanilla essence
  • 1/2 cup flaked almonds
  • 1/3 cup raisens
  • 1/3 cup dried cranberries

Method:

  1. Preheat the oven to 180 C
  2. Put everything but the nuts and fruit in a mixing bowl
  3. Mix thoroughly
  4. Add the nuts and fruit, and mix again.
  5. Pour into a lined tray
  6. Bake for about 35 minutes
  7. Leave it to cool for a bit
  8. Chop it into squares
  9. Eat and enjoy!

Chocolate Chip Cookies

This is my favourite cookie recipe, modified and improved over the years, and now sold as part of the ‘cookie dough’ dessert option at the luxury boutique hotel I owned/managed for three years.

Ingredients:

  • 200g margarine
  • 180g caster sugar
  • 2 tsp vanilla essence (optional)
  • 300g plain flour
  • 5 tsp baking powder
  • 220g Chocolate chunks (vegan chocolate if preferred)

Method:

  1. Preheat oven to 180 degrees C
  2. Cream margarine and sugar together in a mixer, until light and fluffy
  3. slowly add sifted flour & baking powder to the butter mix, to form a dough
  4. Add the chocolate chunks to the dough, and mix carefully
  5. If making large cookies, roll into golf size balls, arrange on paper on a cookie tray, and press down slightly.
  6. Cook for 12-15 minutes in the middle of the oven
  7. Transfer to a cooling rack, and then store in an airtight container when cool.

Notes:

  • In my experience, the best chocolate chunks are actually half a ‘square’ of chocolate, from bars like ‘Dairy Milk’.. so you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie).  Chocolate drops are just a little too small, and so melt too much during cooking.
  • The cookies do not need cooking for quite as long as you may expect.  But if they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling.

Sunday Chocolate Cake

This is a recipe recently tried out from the ‘Green and Blacks’ Chocolate Recipes cook book, but with a few minor modifications for me (of course using egg replacement powder isn’t normally the way I try to do these things.. but this works well under the circumstances. I will work out a vegan version soon though):

Ingredients

Main cake:

  • 200g plain flour
  • 4 tbs cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp lemon juice
  • 200ml milk
  • 100g margarine
  • 175g caster sugar
  • 40g vegan egg replacement powder
  • 1 tsp vanilla extract

Syrup:

  • 4 tablespoons of marmalade
  • 3 tbs lemon juice

Butter cream filling:

  • 100g milk chocolate
  • 50g margarine
  • 100g icing sugar

Icing:

  • 50g milk chocolate
  • 25g margarine

 

Method:

Preheat the oven to 190 degrees C

‘butter and flour’ the cake tins, and/or use non-stick tins, but add baking paper to the base section

Sift together the flour, cocoa, baking powder, and bicarb (from the main mix), and egg powder, three times, to thoroughly mix but also make it particularly light and fluffy.

In a separate small jug, mix in the lemon juice to the milk to curdle it.

Into another large mixing bowl, cream together the butter, sugar, and vanilla extract, until fluffy. Then alternate the liquids and flour mix, mixing thoroughly all the time between each addition (not necessarily putting in all the liquids in, as it may start to  get too runny.  You can also add a little extra water though if necessary).

Divide the batter into the two tins, and bake for 20-25 minutes (until a skewer comes out clean, the cakes should also be slightly springy to the touch).

Once removed from the oven, leave in the tins for a short while, and then turn out onto a cooling rack (one face down, one face up).

 

To make the syrup, gentle heat the marmalade and lemon juice in a small pan, mixing well.  Then place the base part of the cake (flat side up) on your serving plate, and pour the syrup over the ‘top’ so it soaks in.

 

For the butter cream filling, first melt the chocolate over a double pan (or if you’re very careful, in a microwave, mixing well), and then allow to cool slightly (so warm, but not hot).  In a separate clean mixing bowl, blend the icing sugar and butter until fluffy, and then mix in carefully the melted chocolate.

Spread the butter cream mix over the flat base of the cake, and then sandwich it with the other cake as a topping.

 

To make the chocolate icing, melt more chocolate as before, and add a little melted butter.. mix well, leave to cool slightly, and then ice the very top of the cake.

 

Leave the whole thing to settle a little more (if you can wait), and then enjoy responsibly!

Banana Victoria Sponge (Egg Free)

Ingredients:

  • 175g – margarine
  • 175g – caster sugar
  • 150g – Natural Yoghurt
  • 2 ripe bananas (mashed)
  • 250g – Plain Flour
  • 5 tsp – Baking Powder

Icing:

  • Strawberry jam & Freshly whipped cream

Method:

  1. Preheat oven to around 180 degrees Centigrade (350F)
  2. Prepare two non-stick 8 inch round cake pans (or grease and line if not using non-stick)
  3. In a mixer if you have one, (or a large bowl if not), combine the sugar and margarine until creamy.
  4. Add the yoghurt and mashed bananas, and mix well.
  5. Add the sifted flour & baking powder, and fold in carefully.
  6. Split between the two tins (around 500g of mix per tin)
  7. Bake for around 40 minutes (until a skewer inserted into the middle, comes out clean).  Ideally leave in the oven to cool with the door open (to help reduce slight sinking).
  8. Add the middle filling when mostly cooled, and then dust lightly with icing sugar.

Notes:

  • This is a surprisingly sweet recipe, so don’t be tempted to add butter icing (like I did the first time), it’ll make it too sickly!

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