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Vegan Biscotti With Almonds And Cranberries

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Vegan biscotti with almonds and cranberries – this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

vegan biscotti on a sheet of baking parchment

Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.

They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth and creating a delicious flavour combination.

While they are good all year round I particularly like to bake them at Christmas. They keep for yonks so they make great gifts sealed up in an airtight jar; provided you can bring yourself to give any away that is!

Vegan biscotti on two black plates with two black cups of coffee.

Traditionally biscotti are made with three core ingredients – flour, eggs and sugar. I initially thought that they would be tricky to veganise seeing as they rely so heavily on the eggs which can be difficult to substitute.

Happily however, these eggless biscotti turned out just as good as the original and the eggs weren’t as difficult to substitute as I originally thought. Soy milk replaces the moisture and protein, and melted refined coconut oil replaces the fat from the egg yolks.

These vegan biscotti are crunchy, full of flavour and easy to make. I added almonds and dried cranberries to mine but you can vary the nuts and dried fruit as you prefer.

Vegan biscotti on a dark grey background, one broken in half.

How To Make Vegan Biscotti:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

In a large bowl, whisk together caster sugar, soy milk, melted refined coconut oil, lemon or orange zest and vanilla extract until well combined.

In a separate bowl, sift together plain flour, baking powder and salt.

step 1 - mixing the wet and dry ingredients

Add the dry ingredients to the wet and stir until it forms a rough dough then add almonds and dried cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

step 2 - mixing the dough.

Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on a baking parchment lined baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

Bake the logs for 30-35 minutes until they are firm and lightly browned.

step 3 - shaping and baking the dough.

Remove the logs from the oven and set them aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide. Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly. (I like to eat the end bits for uh, taste testing purposes…)

step 4 - slicing the logs

Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

step 5 - giving the biscotti their second bake

Once the biscotti are cool store them in an airtight container. They will keep for several months if stored correctly.

vegan cantuccini on a metal baking tray.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.

You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.

Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.

Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.

If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.

You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.

The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

Three vegan biscotti on a black plate, one broken in half, with a cup of coffee and another plate of biscotti in the background.

More Vegan Cookie Recipes:

Vegan chocolate chip cookies

Vegan gingerbread cookies

Cinnamon swirl biscuits

Vegan Easter biscuits

Vegan peanut butter chocolate chip cookies

Autumn leaf maple cookie wreath

Vegan pumpkin chocolate chip cookies

Chocolate gingerbread cookies

Close up of a pile of vegan biscotti

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*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan biscotti on a metal background.
5 from 3 votes
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Vegan Biscotti With Almonds And Cranberries

Vegan biscotti with almonds and cranberries - this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

Course Snack
Cuisine Italian
Keyword biscuits
Prep Time 15 minutes
Cook Time 46 minutes
Cooling Time 15 minutes
Servings 20 biscotti
Author Domestic Gothess

Ingredients

  • 180 g (3/4 cup + 2 Tbsp) caster (superfine) sugar
  • 80 ml (1/3 cup) unsweetened soy milk (other non-dairy milks will work but soy is best) room temperature
  • 2 Tbsp melted refined coconut oil
  • finely grated zest of 1 lemon or orange (optional)
  • 1 tsp vanilla extract
  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 75 g (2 ¾ oz) whole almonds (blanched or with skin)
  • 60 g (2 oz) dried cranberries

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.

  2. In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.

  3. In a separate bowl, sift together the flour, baking powder and salt.

  4. Add the dry ingredients to the wet and stir until it forms a rough dough then add the almonds and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

  5. Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

  6. Bake the logs for 30-35 minutes until they are firm and lightly browned.

  7. Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

  8. Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.

  9. Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

  10. Once cool store in an airtight container.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
  • You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.
  • Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
  • Don't try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
  • If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
  • You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.
  • The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

vegan biscotti on a metal background.

biscotti pinterest image

Blueberry Frangipane Tarts (Vegan)

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Vegan blueberry frangipane tarts – these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Vegan blueberry frangipane tarts on a dark baking tray.

These individual vegan blueberry frangipane tarts are like a blueberry version of a bakewell tart. They consist of crisp shortcrust pastry filled with almond frangipane, blueberry jam, fresh blueberries and flaked almonds.

They make a great dessert, particularly if you serve them with ice cream or custard, are lovely as part of an afternoon tea, or they are perfect just eaten as a snack with a cup of tea or coffee.

blueberry frangipane tarts on a metal background with a forkful removed.

Vegan Frangipane:

The recipe for this perfect vegan frangipane is adapted from one by the very talented Lazy Cat Kitchen.

The eggs are replaced with the magic ingredient that is aquafaba (the liquid drained from a tin of chickpeas) which works perfectly to create a frangipane that is textured somewhere between a cake and a baked custard.

I use melted vegan block butter in place of the usual dairy butter; during testing I tried using both melted and creamed vegan butter and the melted version had a far superior, less greasy texture, so definitely go with melted.

You can also use melted coconut oil in place of the butter, though butter gives a better, more traditional flavour. I use Naturli vegan block for all of my baking, but Stork block or Vitalite block will also work.

Frangipane doesn’t usually contain a raising agent, but I added a teeny bit of baking powder to replace the lift that would usually be provided by the eggs.

Blueberry bakewell tarts in a line on a metal background with blueberries and flaked almonds.

How To Make Vegan Blueberry Frangipane Tarts:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the pastry, place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in a little cold vodka (or water), until the pastry comes together into a ball.

Shape the pastry into a disc, wrap it, and place it in the fridge for half an hour to chill.

step 1 - making the pastry

Divide the chilled pastry into 6 even pieces (I slice it into triangles with a bench scraper) and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in loose bottomed tart tin.

Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

step 2 - lining the tart tins

Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

step 3 - blind baking the tarts

To make the frangipane, whisk together melted vegan butter and sugar then whisk in flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

step 4 - making the frangipane.

Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don’t fill them more than 3/4 full.

Scatter some fresh blueberries over each one, making sure that they aren’t too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

step 5 - baking the tarts.

Close up of a blueberry frangipane tart sliced in half.

Variations:

These vegan blueberry frangipane tarts will work with pretty much any kind of fruit you like, just vary the jam to suit you and top with cherries, strawberries, blackberries, currants, sliced apple, pear or apricots.

You can also bake it as one large (approx 25cm) tart instead of mini ones, in which case it will take around 45 minutes to bake.

Tips For Making The Best Vegan Blueberry Frangipane Tarts:

Blueberry jam: You can use either home-made or shop bought blueberry jam. I made my own using this lovely recipe from Camilla at Fab Food 4 All.

Crisp pastry: For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shells prior to blind baking them helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

Aquafaba: To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.

Butter: You MUST use the solid block kind of vegan butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. Some examples of brands are: Naturli vegan block (my favourite), Stork block, Vitalite block, Tomor block, Earth Balance buttery sticks.

How long will they keep?: The tarts will keep for about three days in an airtight container at room temperature. If it is very warm out they may be best stored in the refrigerator.

Blueberry frangipane tarts on a metal background and a wire rack with a pot of blueberry jam.

More Vegan Tarts And Pies:

 

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan blueberry frangipane tarts on a dark baking tray.
5 from 2 votes
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Vegan Blueberry Frangipane Tarts

Vegan blueberry frangipane tarts - these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Course Dessert
Cuisine British, vegan
Keyword tarts
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 +2/3 cup) plain (all-purpose) flour
  • 50 g (1/2 cup) ground almonds
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz / 1/2 cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (or water)

Frangipane:

  • 70 g (2.5 oz / scant 1/3 cup) melted vegan block butter (I use Naturli Vegan Block)
  • 110 g (1/2 cup + 1 Tbsp) caster sugar
  • 35 g (1/3 cup + 2 tsp) plain (all-purpose) flour
  • 5 g (1/2 Tbsp) cornflour (cornstarch)
  • 80 ml (1/3 cup) aquafaba
  • 175 g (1 + 3/4 cups) ground almonds
  • 1/2 tsp baking powder
  • 3/4 tsp almond extract
  • 3/4 tsp vanilla extract

To Finish:

  • about 8 heaped tsp blueberry jam
  • about 110 g (4oz / 3/4 cup) fresh blueberries
  • large handful flaked almonds

Instructions

  1. To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.

  3. Shape the pastry into a disc, wrap in clingflim (or an environmentally friendly alternative) and place in the fridge for half an hour.

  4. Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.

  5. Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

  6. Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

  7. Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

  8. Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

  9. Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

  10. To make the frangipane, whisk together the melted vegan butter and the sugar then whisk in the flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

  11. Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don't fill them more than 3/4 full.

  12. Scatter some fresh blueberries over each one, making sure that they aren't too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

  13. Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

  14. Leave to cool in the tins for 20 minutes before turning out. Store any leftovers in an airtight container for up to 3 days.

Recipe Notes

You will need 8 approx 8-9cm/3.25-3.5in tart tins.

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Vegan blueberry tarts arranged on a metal background with fresh blueberries and flaked almonds.

Vegan Almond Cream Cheese – ‘Feta’ Style

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Vegan almond cream cheese – this easy almond based vegan cheese is a delicious spreadable creamy ‘cheese’ with a tangy, salty flavour that makes a great alternative to feta.

A bowl of vegan almond feta cream cheese on a marble board with crackers, chutney, olives, apple and grapes.

I’m not a big fan of most shop bought vegan cheeses other than some nice artisan ones which also happen to be extortionate and near impossible to find. But home-made nut based ‘cheeses’ are delicious and incredibly easy to make.

You can go as far as making proper cultured nut-based cheese, which I’m sure is delicious, but I don’t really have the patience or forward planning for that kind of thing; so this easy vegan almond cream cheese does the job for me nicely.

It is very quick and simple to make, you just need to soak some flaked almonds in boiling water for half an hour then pop them in a blender or food processor along with some lemon juice, olive oil, salt, garlic and nutritional yeast and blitz until smooth.

It does help to have a high powered blender, mine takes less than a minute to make a smooth, creamy spread. If yours is not so powerful then it will take you up to ten minutes and a lot of scraping the sides to get it as smooth; but it will get there eventually.

close up of a bowlful of feta style vegan almond cream cheese.

What Ingredients Do I Need?:

This vegan almond cream cheese uses just a few simple ingredients to make a great tasting creamy spread. You will need:

Flaked Almonds: almonds form the base of this cheese. Vegan cheeses are often made using cashews as they blend up incredibly smoothly, but almonds give that slightly granular texture that is very like feta. Using flaked (skinless) almonds rather than whole ones means that they don’t take as long to soak and your blender/food processor won’t struggle as much.

Lemon Juice: Feta cheese is characterised by a very tangy, salty flavour  so I add plenty of lemon juice to provide that sharp tang. If you want to make a milder cream cheese then you can halve the amount of lemon.

Salt: a decent amount of salt gives that feta-like saltiness. Again, for a milder cream cheese you can halve the amount.

Olive Oil: You can use a different kind of oil if you prefer, but olive oil definitely gives the best flavour and helps to create the rich, creamy texture.

Nutritional Yeast: a vegan staple for creating a savoury, cheesy flavour; adding a bit of nooch really helps to round out the cheesiness.

Garlic: a clove of garlic adds a bit of extra savoury flavour. Don’t worry, the cheese doesn’t taste overly garlicky.

Apart from that all you will need is a bit of water.

The ingredients needed to make vegan almond cream cheese laid out on a grey background - bowls of flaked almonds, olive oil, nutritional yeast, salt, lemon and garlic.

How To Make Feta Style Vegan Almond Cream Cheese:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough and I cannot guarantee the best results if you use them.*

Start by soaking your flaked almonds in boiling water for at least half an hour. This softens them up and makes them easier to blend. Make sure that they are well covered with water as they will soak some up.

You can also soak them in cold water overnight in the fridge if you prefer.

step 1 - soaking the almonds

Once the almonds are soaked, drain them very well in a sieve or colander.

Place the drained almonds in a blender or food processor (preferably a power one) along with some lemon juice, olive oil, water, salt, garlic and nutritional yeast.

I’ve given the quantities of lemon and salt to make a very tangy, salty feta style cheese. If you want a slightly milder, more cream cheese style one then you can halve the amount of each and add more once the mixture is blended if you feel it needs it.

step 2 - the ingredients in a blender

Blend the mixture well until it is very smooth and creamy. You will need to stop and scrape down the sides every now and then to ensure it gets blended evenly.

If your blender has a tamper tool then that will come in very handy! If you are really struggling to get the mixture smooth then you can add a drop more water to help the blender out. Try not to add too much though or the cheese will be too soft.

step 3 - the blended ingredients

Once the mixture is blended it is ready to eat right away if you like, but I think it is best if you transfer it to a bowl, cover and refrigerate it overnight. It will firm up a bit and the flavours will mellow.

A bowl of almond feta cream cheese surrounded by crackers, apple slices, olives, a knife and a bowl of chutney

How Long Will It Keep?:

This vegan almond cream cheese will keep in an airtight container in the fridge for about a week.

What To Do With Vegan Almond Cream Cheese?:

This creamy cheese is really versatile, why not try it:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

A bowl of almond feta cream cheese surrounded by crackers, apple slices, olives, a knife and a bowl of chutney
5 from 1 vote
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Vegan almond cream cheese - 'feta' style

Vegan almond cream cheese - this easy almond based vegan cheese is a delicious spreadable creamy 'cheese' with a tangy, salty flavour that makes a great alternative to feta.

Course Side Dish
Cuisine vegan
Keyword vegan cheese
Prep Time 10 minutes
soaking time 30 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

  • 200 g (2 cups) flaked (skinless) almonds
  • 60 ml (1/4 cup) lemon juice
  • 60 ml (1/4 cup) olive oil
  • 60 ml (1/4 cup) water
  • 1 clove garlic
  • 1 1/2 tsp salt
  • 2 Tbsp nutritional yeast

Instructions

  1. Place the flaked almonds in a large bowl and cover with plenty of boiling water. Set aside for at least half an hour to soak then drain well.

  2. Place the drained almonds in a blender or food processor along with the lemon juice, olive oil, water, salt, garlic and nutritional yeast.

  3. Blend at a high speed until very smooth and creamy. Scrape down the sides as needed to make sure that there are no lumps of almond left. If you need to you can add a drop more water but try not to add too much. If your blender has a tamper tool then I recommend using it!

  4. Scrape the cheese into a bowl and cover. It is ready to eat right away but will firm up in the fridge and the flavours will mellow so I recommend refrigerating it overnight before eating.

  5. Store in an airtight container in the fridge for up to a week.

Recipe Notes

This recipe makes a very tangy, salty cheese. If you want a milder cream cheese then you can halve the amount of salt and lemon juice.

Recipe adapted from: https://www.vegetariantimes.com/recipes/almond-feta-cheese-with-herb-oil

Vegan Gluten Free Sweet Potato Chocolate Chip Cake (Low Fodmap)

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This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

A square of vegan, gluten free, low fodmap sweet potato chocolate chip cake on a sheet of baking parchment with a forkful removed.

I’m going to straight up admit that gluten free baking is not really my area of expertise. I don’t really know any coeliacs/gluten intolerant people so it isn’t something I’ve ever needed to do on the regular.

Recently however, Damian has been giving the low Fodmap diet a try (it is SUCH a ballache of a diet but needs must…). The elimination phase requires you to cut out basically everything that contains gluten (and just about everything else as well it feels like!), so I’ve come up with a few gluten free and low fodmap friendly bakes so he can still have a little bit of joy in his diet.

squares of sweet potato chocolate chip cake from above.

This sweet potato chocolate chip cake is both vegan and gluten free, as well as being suitable for the low fodmap diet. It uses a base of ground oats and almonds instead of flour which makes it soft and moist. It is bound with cooked mashed sweet potato, maple syrup, almond milk and full fat tinned coconut milk.

There is no extra fat added to this cake other than the fat from the coconut milk so don’t swap this out for another kind of milk or it might not work as well.

This is not an overly sweet cake – it is sweetened just with maple syrup; so a healthy dose of chocolate chips provide a bit of extra sweetness. (And the more chocolate chips the better in my opinion!).

This is a great cake for snacking on and because it is a bit more nutritious than regular cake you don’t need to feel guilty about having two slices!

Close up of the side of a square of sweet potato cake.

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making your sweet potato mash – Take one medium-large sweet potato and prick it a couple of times with a sharp knife. Microwave for around 10 minutes, turning it over halfway through, until it is soft. You can also bake it if you prefer; but it takes longer.

Allow to cool a little then peel off the skin, place the flesh in a bowl and mash. Measure out 120g/1/2 cup of the mash for the cake and reserve any left over for another use. (I give it to my dog, he loves it.).

(If you are measuring the potato by weight, not cups (which I always recommend!) then there is no need to mash it as you will be blending it in a minute anyway.).

sweet potato mash

(You only need one sweet potato – two are pictured as I nicked this photo from my vegan sweet potato bread with pecan streusel post).

Tip your oat flour/ground oats (see below for instructions on how to make it) into a large bowl along with ground almonds, baking powder and salt and mix it well with a balloon whisk so no lumps remain.

step 1 - mixing the dry ingredients

Place your cooked sweet potato in a blender along with tinned full fat coconut milk (no substitutions!), almond milk (or another thin plant milk, or just water is fine), maple syrup (or you can use agave) and vanilla extract. Blend until smooth.

step 2 - blending the wet ingredients

Pour the wet ingredients into the dry and mix well, the batter should be very thick. Stir in the chocolate chips.

step 3 - mixing the batter

Scrape the batter into a 23cm/9inch square greased and lined cake tin and spread it level. Bake until a skewer inserted into the centre comes out clean or with a couple of moist crumbs but no wet batter.

step 4 - baking the cake

Leave the cake to cool in the tin before turning it out and slicing into squares. It MUST be completely cold before you cut it otherwise the texture will be too wet.

Close up of sweet potato chocolate chip cake

How Long Will It Keep?:

I find that this cake doesn’t keep particularly well – about 3-4 days max in an airtight container. Left for too long, particularly if the weather is warm, you may find that it goes mouldy.

How To Make Oat Flour:

You can purchase ready ground oat flour; but it is really simple to make your own. You just need to blitz rolled oats in a blender until they are very finely ground; it takes all of about 30 seconds.

I just weigh out the 215g of oats that I need for the recipe, grind them up in the blender, tip them out into a bowl then blitz up the wet ingredients as per the recipe (no need to clean the blender first).

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

squares of sweet potato chocolate chip cake from above.
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Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

Course Dessert
Cuisine baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16 squares
Author Domestic Gothess

Ingredients

  • 215 g (2 cups + 2 Tbsp) finely ground oats/oat flour
  • 230 g (2 cups) ground almonds
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 120 g (1/2 cup) cooked, mashed sweet potato
  • 200 ml (1/2 + 1/3 cup) full fat coconut milk (tinned, NOT the drinking variety)
  • 100 ml (1/3 cup + 1 Tbsp + 1tsp) unsweetened almond milk (or another thin non-dairy milk)
  • 200 g (1/2 cup + 2 Tbsp) maple syrup
  • 3 tsp vanilla extract
  • 150 g (5.3 oz) dairy free chocolate chips

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.

  2. Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.

  3. Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.

  4. Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.

  5. Scrape the batter into the prepared tin and spread it level.

  6. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

  7. Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.

  8. Store in an airtight container for up to three days.

squares of cake on asheet of white baking parchment.

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