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Vegan Marble Cake

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Vegan marble cake – this vegan chocolate and vanilla pound cake is moist, soft and very moreish! It makes a great snack or indulgent breakfast and just look at those swirls! Eggless and dairy-free.

vegan marble cake on a sheet of white baking parchment

This vegan marble cake is quite a looker with it’s beautiful chocolate and vanilla swirls! But more importantly it tastes great too!

Marble cake is an absolute childhood classic; it consists of a pound cake style cake in two distinctly coloured batters that are swirled together, most often baked in a loaf tin.

Chocolate and vanilla is the most common variety, though chocolate orange is also popular, as well as various more garishly coloured ones.

My vegan marble cake uses one batter to make both the vanilla and chocolate portions and is very easy to make.

Because marble cake is mixed a bit more than regular cake – to mix the cocoa into the chocolate batter and to create the swirls, I decided to make this cake using the reverse creaming method to prevent it from becoming tough due to overmixing.

It may sound complicated, but the reverse creaming method is very simple; it just means that you mix the flour with the fat first and then add the wet ingredients.

Coating the flour with fat helps to stop the gluten from developing when it is mixed, making for a more soft and tender cake crumb.

Slices of vegan marble cake on a grey background.

What Ingredients Do I Need?:

Silken tofu: When I was working on my vegan lemon pound cake recipe, I found that (after a lot of testing!) silken tofu was the best egg replacer for pound cake so I used it again here.

I don’t use it in many cake recipes, but for dense, moist cakes like pound cake it is absolutely the best for replicating the right texture – dense, moist, soft and tender.

Milk: Unsweetened soy milk is the best for baking as it has the highest protein content but any non-dairy milk will work.

Vinegar: A bit of vinegar helps with the rise. I use either cider vinegar or white wine vinegar but lemon juice will also work.

Vanilla extract: A generous amount of vanilla extract gives this simple cake plenty of flavour. Be sure to use extract rather than essence for the best flavour.

Cornflour (cornstarch): A bit of cornflour helps to give the cake a nice soft texture. If you don’t have any you can just swap it for more plain flour. And if you happen to have any cake flour then you can omit the cornflour and plain flour and use all cake flour instead.

Plain flour: I use a blend of plain flour and the above cornflour for a good texture. If you have cake flour then you can just use that in place of both flours.

Cocoa powder: I use Dutch processed cocoa powder. For UK readers, that’s just regular supermarket cocoa powder; pretty much all cocoa powder in the UK is Dutch processed.

Baking powder and bicarbonate of soda (baking soda): Obviously necessary if you want your cake to rise!

Vegan block butter: For the best textured cake it is important to use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions). Spreadable will work in a pinch but I really do recommend block if possible.

Neutral oil: adding a bit of oil as well as the butter makes for a moist, soft cake. I use sunflower but vegetable, canola or mild olive oil would all be fine.

Caster sugar: I like to use golden caster sugar for a bit of extra flavour but white is fine too. If you only have granulated sugar then you can give it a quick blitz in a blender to make your own caster sugar.

close up of a slice of marble cake.

How To Make Vegan Marble Cake:

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

Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.

Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).

Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.

step 1 - mixing the dry ingredients and the wet ingredients.

Add the melted butter and oil to the dry ingredients and stir until no dry patches remain. Adding the fat to the flour before adding the wet ingredients helps to make the cake more soft and tender.

Gradually whisk the wet ingredients into the dry to form a smooth batter.

Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.

step 2 - making the batter

Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn’t have to be neat). Repeat this two more times so you end up with three layers of each colour.

Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don’t go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.

step 3 - marbling the batter

Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.

Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

A sliced loaf of vegan marble cake on a grey background.

Top Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.

2. For the best textured cake it is important to use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).

3. You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

4. All of your ingredients should be at room temperature, so make sure to take the milk out of the fridge a couple of hours before baking.

5. Don’t swirl the two batters together too much once they are in the tin otherwise you will just end up mixing them together rather than swirling. Running a skewer or knife through the batter a couple of times is enough.

6. I left my cake unadorned but it would be lovely topped with chocolate ganache!

How To Store Vegan Marble Cake:

This cake is best stored in an airtight container at room temperature. It will keep for about three days before it starts to go stale.

Can I Freeze It?:

Yes this vegan marble cake freezes really well, either in slices or whole. Make sure that it is well wrapped and freeze for up to three months. Allow to defrost at room temperature.

More Vegan Loaf Cakes:

Vegan lemon pound cake

Vegan carrot loaf cake

Easy vegan banana bread

Vegan pumpkin bread

Ultimate vegan lemon drizzle cake

Vegan courgette cake

Sweet potato bread with pecan streusel

Vegan biscoff banana bread

Close up of the end of a loaf of sliced marble cake

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

*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 marble cake on a sheet of white baking parchment
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Vegan Marble Cake

Vegan marble cake – this vegan chocolate and vanilla pound cake is moist, soft and very moreish! It makes a great snack or indulgent breakfast and just look at those swirls! Eggless and dairy-free.

Course Dessert, Snack
Cuisine baking
Keyword cake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 30 g (3 Tbsp) cocoa powder
  • 4 Tbsp boiling water
  • 125 g silken tofu* excess liquid drained off
  • 200 ml unsweetened non dairy milk (soy is best)
  • 1 Tbsp vanilla extract
  • 1 ½ tsp cider or white white vinegar (or lemon juice)
  • 240 g plain (all-purpose) flour
  • 25 g (2 ½ Tbsp) cornflour (cornstarch)**
  • 1 ½ tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 275 g caster (superfine) sugar
  • 130 g vegan block butter melted
  • 45 ml (3 Tbsp) neutral oil (sunflower/vegetable/canola/mild olive)

Instructions

  1. Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.

  2. Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.

  3. Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).

  4. Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.

  5. Add the melted butter and oil to the dry ingredients and stir until no dry patches remain.

  6. Gradually whisk the wet ingredients into the dry to form a smooth batter.

  7. Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.

  8. Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn't have to be neat). Repeat this two more times so you end up with three layers of each colour.

  9. Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don't go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.

  10. Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.

  11. Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
  • *You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I don't know what you could substitute it with I'm afraid.
  • **If you have cake flour then you can use that in place of the plain flour and cornflour, so a total of 265g.

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Vegan Banana Scones

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Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.

vegan banana scones on a marble surface, one sliced in half.

When it comes to using up brown bananas I think it is a good idea to have a few options beyond banana bread.

Obviously banana bread is amazing, but sometimes it is nice to have a bit of variety. (See below, just above the recipe card for more ideas for using up bananas).

These vegan banana scones with chocolate chips are really quick and simple to make, moist, fluffy and delicious. They use up two over-ripe bananas and they freeze really well too!

Freshly baked and still slightly warm they are lovely eaten just as they are – these are American style scones so they are a bit sweeter than British ones.

They are also delicious split and spread with butter, peanut butter, chocolate spread or jam. They are a wonderful snack and are great for breakfast or brunch too.

vegan banana scones on a metal baking sheet

How To Make Vegan Banana Scones:

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

Place plain flour in a large bowl along with baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and light brown soft sugar and mix to combine.

Add cold, cubed vegan block butter/margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain. Stir through the chocolate chips.

step 1 - mixing in the butter and chocolate chips

Mash the bananas well with a little cider vinegar and vanilla extract and add them to the bowl with about half of the non-dairy milk.

Stir to moisten the flour and gradually add more milk as needed to form a soft, slightly sticky dough.

step 2 - adding the wet ingredients

Turn the dough out onto a well floured surface and bring it together into a rough ball. Don’t knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.

Use a well floured sharp knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.

step 3 - patting out and dividing up the dough

Gently place the wedges well spaced apart on a baking sheet. They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.

Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.

step 4 - baking the scones

Transfer to a wire rack and allow to cool a little before serving.

Chocolate chip banana scones arranged in a circle.

Top Tips:

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.

Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.

The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.

Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!

You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

The recipe will make eight jumbo vegan banana scones, or twelve regular ones. (I prefer to make jumbo ones; no surprises there).

How To Store Vegan Banana Scones:

These vegan banana scones are best eaten on the day they are baked but they will keep for a day or two in an airtight container at room temperature.

Once they are a day or so old I prefer to serve them split and toasted – spread with butter, jam, chocolate spread or (my favourite) peanut butter.

Can I Freeze Them?:

Yes they freeze really well. Ideally they should be frozen on the day they are baked to preserve freshness.

Allow them to cool completely then freeze in a ziplock bag or freezerproof container for up to three months.

Allow to defrost at room temperature (or give them a quick blast in the microwave if you are in a hurry) then refresh them in a low oven for 5-10 minutes before serving.

Vegan banana scones on a metal baking tray on a marble background.

More Vegan Scone Recipes:

Classic British vegan scones

Vegan chocolate raspberry scones

More Vegan Banana Recipes:

Vegan banana scones arranged on a sheet of white baking parchment

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

*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 banana scones on a marble surface, one sliced in half.
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Vegan Banana Scones

Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.

Course Breakfast, Snack
Cuisine American
Keyword scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 scones
Author Domestic Gothess

Ingredients

  • 375 g (3 cups) plain (all-purpose) flour
  • 1 Tbsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 60 g (⅓ cup) light brown soft sugar
  • 120 g (4 ⅓ oz / ½ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) cold and diced
  • 125 g (heaped ½ cup) chocolate chips (vegan friendly; can use chopped chocolate instead)
  • 2 medium ripe bananas, about 200g peeled weight
  • 1 tsp cider or white wine vinegar or lemon juice
  • 2 tsp vanilla extract
  • approx 100 ml (⅓ cup + 1 Tbsp) non-dairy milk (soy is best) cold
  • milk for brushing
  • demarera sugar for sprinkling

Instructions

  1. Preheat the oven to 220°C/200°Cfan/425°F/gas mark 7. Line a baking sheet with baking parchment. (You will need two baking sheets if you are making 12 smaller scones rather than 8 big ones).

  2. Place the flour in a large bowl along with the baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and sugar and mix to combine.

  3. Add the cold, cubed butter/margarine and rub in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.

  4. Stir through the chocolate chips.

  5. Mash the bananas well with the vinegar and vanilla extract and add them to the bowl with about half of the milk.

  6. Stir to moistent the flour and gradually add more milk as needed to form a soft, slightly sticky dough. Be careful not to add too much milk, the dough should be sticky but not wet.

  7. Turn the dough out onto a well floured surface and bring it together into a rough ball. Don't knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.

  8. Use a well floured knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.

  9. If you want to make 12 smaller scones rather than 8 big ones then divide the dough in half, shape each half into a ball and pat out into a 5cm/2in round. Use a sharp, floured knife to cut each round into 6 wedges.

  10. Gently place the wedges well spaced apart on the baking sheet(s). They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.

  11. Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.

  12. Transfer to a wire rack and allow to cool a little before serving.

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.
  • Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.
  • The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.
  • You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

pinterest image

Vegan Chocolate Babka

by 1 Comment

Vegan chocolate babka – this amazing vegan chocolate swirl bread consists of a soft, brioche-like dough swirled with a rich chocolate filling and soaked in syrup. It is incredibly soft, moist, chocolatey and very, very moreish! NO egg replacers or weird ingredients!

Sliced vegan chocolate babka on brown baking parchment on a grey background.

This vegan chocolate babka is sinfully good. A soft, eggless and dairy free brioche style bread dough is swirled with a thick layer of rich chocolate filling, plus extra chocolate chips because the more chocolate the better right?

Once baked the babka is brushed generously with sugar syrup which not only makes it beautifully shiny, but also helps to keep it lovely and moist, preserving it for several days.

It is totally indulgent, utterly delicious and makes an amazing treat with a cup of tea or coffee.

It does take a little while to make but it isn’t difficult, and most of it is hands off time. I recommend making it over two days if possible – making the dough one day and letting it rise overnight in the fridge, then shaping the babka, letting it rise again and baking on the following day.

It is possible to do it all in one day if you prefer, but the overnight rise improves the flavour and firms up the dough, making it easier to roll out and shape.

What Is Babka?:

Babka is a sweet, cake-like braided yeast bread which developed in the Polish Jewish community in the early 19th century. It may also be referred to as a krantz cake.

It generally consists of a soft, brioche-like dough that is rolled out and spread with a filling such as cinnamon, chocolate or fruit then rolled up and braided before baking.

Chocolate babka on a sheet of brown baking parchment.

How To Make Vegan Chocolate Babka:

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

Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.

Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball.

step 1 - making the dough

Add the softened vegan butter. Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.

Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly.

It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however, you don’t want dry babka.

step 2 - adding the butter

Place the dough in a lightly oiled bowl, cover and place it in the fridge to rise overnight.

The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.

step 3 - letting the dough rise

Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes.

It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.

Step 4 - making the filling

How To Shape Vegan Chocolate Babka:

Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.

Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.

step 5 - rolling out the dough and adding the filling

Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling. Twist the two halves together into a braid.

step 6 - shaping the babka

Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.

Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ – 2 hours depending on how cold it is.

step 7 - letting the babka rise

Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.

When the babka is baked, brush it generously with sugar syrup then allow to cool before slicing.

two slices of vegan chocolate babka.

Top Tips:

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.

You can use either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two.

The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all!

The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F.

I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.

What Kind Of Yeast?:

I always use fast action yeast which is also known as instant or easy yeast as it doesn’t need to be activated first, you just add it straight to the flour.

If you only have active dried yeast then you can still use it, but you will need to mix it with some of the warm milk and a pinch of the sugar first. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

A loaf of vegan chocolate babka on a sheet of brown baking parchment on a grey background with a bowl of chocolate chips, a knife and a pastry brush.

How To Store Vegan Chocolate Babka:

As with most home-made bread, this vegan chocolate babka is best eaten on the day it is baked. The syrup helps to keep it moist and soft for about 3 days however. It is nice if you warm it up gently before serving to refresh it.

Store it in an airtight container or bread bin at room temperature. It should not be placed in the fridge as that can make it go stale faster.

Can I Freeze It?:

Yes! You can freeze this vegan chocolate babka either whole or in slices. Place it in a ziplock bag and freeze for up to three months. Ideally it should be frozen on the day it is baked to preserve freshness (allow it to cool completely first).

Allow to defrost at room temperature and warm through gently to refresh it before serving.

More Vegan Bread Recipes:

Vegan Hokkaido milk bread

Vegan challah bread

Gingerbread cinnamon rolls

Vegan hot cross buns

Vegan brioche

Banana bread cinnamon rolls

Pumpkin bread rolls

Vegan lemon blueberry rolls

Maple pecan bread wreath

Vegan wholemeal maple cinnamon rolls

Close up of a slice of babka.

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

*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.*

A loaf of vegan chocolate babka on a sheet of brown baking parchment on a grey background with a bowl of chocolate chips, a knife and a pastry brush.
5 from 1 vote
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Vegan Chocolate Babka

Vegan chocolate babka – this amazing vegan chocolate swirl bread consists of a soft, brioche-like dough swirled with a rich chocolate filling and soaked in syrup. It is incredibly soft, moist, chocolatey and very, very moreish! NO egg replacers or weird ingredients!

Course Snack
Cuisine baking
Keyword bread
Prep Time 35 minutes
Cook Time 35 minutes
Rising Time 13 hours 30 minutes
Total Time 14 hours 40 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Dough:

  • 300 g (2 ½ cups) plain (all-purpose) flour or white bread flour plus extra as needed
  • 40 g (3 Tbsp) caster (superfine) sugar
  • 6 g (2 tsp) instant/fast action yeast
  • ½ tsp salt
  • 180 ml (¾ cup) unsweetened non-dairy milk (soy is best) lukewarm
  • 80 g (⅓ cup) vegan block butter/margarine softened

Filling:

  • 60 g (¼ cup) vegan butter/margarine
  • 60 g (2 oz) dark chocolate chopped
  • 20 g (2 Tbsp) cocoa powder
  • 30 g (2 ½ Tbsp) light brown soft sugar
  • 1/4 tsp cinnamon (optional)
  • pinch salt
  • 100 g (3 ½ oz) chocolate chips or chopped dark chocolate or pecans

Syrup:

  • 60 g (¼ cup + 1 Tbsp) granulated sugar
  • 60 ml (¼ cup) water

Instructions

  1. Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.

  2. Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball then add the softened butter.

  3. Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.

  4. Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly. It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however.

  5. Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight.

  6. The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.

  7. Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes. It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.

  8. Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.

  9. Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.

  10. Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling.

  11. Twist the two halves together into a braid. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.

  12. Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ - 2 hours depending on how cold it is.

  13. When the dough has nearly finished rising, preheat the oven to 180°C/350°F/gas mark 4.

  14. Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.

  15. While the babka is baking prepare the syrup. Place the sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and the syrup comes up to a simmer. Remove from the heat and set aside.

  16. When the babka is ready, remove it from the oven and brush generously all over the top with the syrup. Keep going until you have used all of the syrup.

  17. Leave the babka to cool in the tin for 15-20 minutes while it absorbs the syrup then turn it out onto a wire rack and leave to cool completely before slicing.

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.
  • You can use either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two.
  • The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all!
  • The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F.
  • I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.

pinterest image

Small Batch Vegan Brownies

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Small batch vegan brownies – this easy vegan brownie recipe makes just four brownies (or eight mini brownie bites) and is baked in a loaf tin. The brownies are perfectly dense, fudgy, chocolatey, chewy and delicious. This is the perfect recipe to satisfy any brownie cravings if there are just two of you in need!

Mini brownie squares in a white baking parchment lined loaf tin on a grey background with a grey cloth, one brownie with a bite taken out of it.

This small batch vegan brownies recipe is ideal for satisfying those brownie cravings if you don’t have many mouths to feed. It makes just four full sized brownies, or eight mini brownie bites.

With this option there is no need to A: miss out on brownies or B: eat an entire full sized batch by yourself!

After sharing my vegan chocolate chip cookies for one recipe recently I thought that some more small batch recipes would be a good idea.

Most baking recipes are geared towards celebrations meaning that they make enough to feed a crowd; but sometimes you want to bake when there is no large gathering to share with (hello spring 2020!) so small batch recipes are perfect for those occasions.

The recipe is based on my chewy vegan brownies recipe which I think are the ultimate vegan brownies. They are dense, chewy, fudgy and intensely chocolatey; brownie lovers heaven!

This smaller sized brownies for two batch are just as satisfying as my original recipe and they are so easy to make too! And just look at that super shiny, crisp crust!

A 10 x 20cm / 4 x 8 inch loaf tin (mine measures 9 x 19cm on the base) is the perfect size for baking a small batch in and is something that a lot of people will have in their kitchen (see tips below for other suitable vessels!).

Four small batch vegan brownies on a sheet of white baking parchment on a grey background with a knife and a grey cloth.

How To Make Small Batch Vegan Brownies:

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

Start by sifting together the dry ingredients – plain flour, cocoa powder, instant espresso powder, baking powder and salt. Set aside.

Place the sugar, non-dairy yogurt and milk in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not quite at boiling point.

It is fully dissolving the sugar that gives the brownies that shiny crust so make sure there are no granules left.

Step 1 - sifting the dry ingredients and heating the wet ingredients.

Remove from the heat and add the chopped chocolate, cocoa butter (or coconut oil) and vanilla extract.

Stir until everything is completely melted and the mixture is smooth. Add the dry ingredients and stir until no dry lumps remain (add any mix-ins now) then pour the batter (it will be quite thick) into a 10×20 cm / in loaf tin that you have greased and lined with baking parchment.

step 2 - adding the chocolate and cocoa butter and the dry ingredients.

Spread the batter as level as you can and smooth the top with a spatula or spoon. Bake for 20-25 minutes (mine took 22) until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter.

If it comes out clean that means that they are over-baked so make sure that you keep an eye on them.

When they get to about 18 minutes, start checking for doneness every couple of minutes as they can go from just cooked to overdone very quickly.

step 3 - baking the brownies

Leave the brownies to cool in the tin before slicing. They will be difficult to slice neatly when warm but if you are able to wait until they are cold you will be able to get neat squares.

Small batch vegan brownies in a loaf pan.

Top Brownie Making Tips:

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.

It is the sugar that creates the shiny, crisp crust so don’t reduce it!

If you don’t have a loaf tin the right size then a small baking dish about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.

I think that cacao/cocoa butter gives these brownies the best flavour and texture. While it is easily available online and from Holland and Barret I totally get that it isn’t an ingredient that most people will have in their cupboards, so I also tested these brownies with coconut oil which worked really well.

A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.

I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.

You can’t omit the chocolate. Or the cocoa powder. Both are necessary for the flavour and texture.

If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.

You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.

Use a metal rather than a glass pan (if possible). Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.

Let the brownies cool completely before slicing them, that way you will be able to get neat squares.

If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

Conversely, if you like your brownies more firm, dense and chewy, pop them in the fridge for an hour or so before serving.

Small batch vegan brownies cut into four slices on a sheet of white baking parchment.

Can I Freeze Them?:

Yes, these small batch vegan brownies freeze well in an airtight container for three months.

More Small Batch Vegan Recipes:

Vegan chocolate chip cookies for one (or two)

Vegan chocolate cupcakes for two

Vegan chocolate chip raspberry skillet cookie for two

Eight squares of vegan brownie on white baking parchment.

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

*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.*

Mini brownie squares in a white baking parchment lined loaf tin on a grey background with a grey cloth, one brownie with a bite taken out of it.
5 from 2 votes
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Small Batch Vegan Brownies

Small batch vegan brownies – this easy vegan brownie recipe makes just four brownies (or eight mini brownie bites) and is baked in a loaf tin. The brownies are perfectly dense, fudgy, chocolatey, chewy and delicious. This is the perfect recipe to satisfy any brownie cravings if there are just two of you in need!

Course Dessert
Cuisine vegan
Keyword brownies
Prep Time 10 minutes
Cook Time 22 minutes
Servings 4 brownies
Author Domestic Gothess

Ingredients

  • 60 g (½ cup) plain (all-purpose) flour
  • 30 g (¼ cup) cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp instant espresso powder (optional)*
  • 1/8 tsp salt
  • 50 ml (3 Tbsp + 1 tsp) unsweetened non-dairy milk (I use soy)
  • 35 g (2 Tbsp + 1 tsp) non-dairy yogurt (I use coconut)**
  • 120 g (1/2 cup + 1 ½ Tbsp) caster (or granulated) sugar***
  • 40 g dark chocolate (about 70% cocoa is best) chopped
  • 25 g cocoa/cacao butter (or coconut oil)
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 10x20cm / 4x8 inch loaf tin (mine measures 9 x 19cm on the base) and line with baking parchment.

  2. Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.

  3. Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not quite boiling.

  4. Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.

  5. Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.

  6. Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.

  7. Bake for 20-25 minutes (mine took 22), until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them and check them every minute or two after they have been in the oven for about 18 minutes.

  8. Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.

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.

  • If you don’t have a loaf tin the right size then a small baking dish/roasting tin about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.

  • *A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.

  • **I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.

  • ***It is the sugar that creates the shiny, crisp crust so don’t reduce it!
  • If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.

 

  • You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.
 

small batch vegan brownies pinterest image

Vegan Chocolate Mousse

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Vegan chocolate mousse – this rich eggless aquafaba chocolate mousse is light, airy and perfectly decadent. It is easy to make and the perfect dessert for all occasions. The chocolate lover’s dream!

A glass of vegan chocolate mousse topped with whipped cream, chocolate shavings and blueberries with a spoonful removed.

This indulgent vegan chocolate mousse is rich and decadent yet light and fluffy as air. It is made using the magic substance that is aquafaba – the liquid drained from a tin of chickpeas.

Aquafaba can be whipped up just like egg whites into a fluffy meringue; that is what creates all of those little air bubbles in this mousse, giving it a wonderful, melt-in-the-mouth texture.

You can’t taste the chickpeas at all, this mousse is pure, unadulterated chocolate heaven!

It has a rich chocolate flavour and is not too sweet. The texture is light and airy and oh-so-moreish. I love it served with some fresh berries to cut through the richness a little, and maybe a dollop of whipped coconut cream or vegan squirty cream to top it all off.

A scattering of chocolate shavings is all the decoration this vegan chocolate mousse needs to turn it into an elegant dinner party dessert, and it can be made a day or two in advance as well, saving you time on the day.

three glasses of vegan chocolate mousse on a dark background, one glass with a spoonful of mousse balanced on the rim.

How To Make Vegan Chocolate Mousse:

(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.*

The mousse needs at least four hours in the fridge to set so don’t leave it until the last minute to make. I make mine the day before I want to serve it; it will keep in the fridge for up to three days.

Place finely chopped dark chocolate (70% cocoa solids, use a good one!), coconut cream and vanilla extract in a heatproof bowl set over a pan of gently simmering water. Don’t let the base of the bowl touch the water.

Stir until almost all of the chocolate has melted then remove the bowl from the heat and continue to stir until melted and smooth. The ganache should be smooth and glossy. Set it aside to cool to room temperature.

step 1 - melting the chocolate and coconut cream

While the gananche is cooling, place the aquafaba and cream of tartar in the bowl of a stand mixer fitted with a balloon whisk; or use a hand mixer with the double beater attachments. (A stand mixer is definitely less effort though!).

Whisk the aquafaba on a high speed until it is frothy, add a spoonful of the sugar and whisk until well combined; repeat until you have added all of the sugar. Continue to whisk the aquafaba until it forms stiff peaks. This can take 10-15 minutes so be patient. There is no risk of over-whipping aquafaba like there is with egg whites.

step 2 - whisking the aquafaba

Make sure that the chocolate mixture has cooled to room temperature then add 1/4 of the whipped aquafaba to the chocolate and stir gently with a spatula until almost combined.

Add the rest of the aquafaba in three more batches, folding it in very gently until it is uniformly combined. You don’t want there to be any more streaks of chocolate or aquafaba, but don’t keep mixing for too long, you don’t want to deflate the mousse. (It will lose a bit of volume however and become slightly more runny – don’t worry, this is normal).

step 3 - combining the chocolate and aquafaba

Divide the mousse evenly between 4-6 glasses and place it in the fridge for at least 4 hours until set. (I leave mine overnight).

Close up of a glass of vegan chocolate mousse with whipped cream, blueberries and chocolate shavings with a spoonful removed.

Top Tips To Prevent Your Chocolate From Seizing (And How To Save It If It Does):

This vegan chocolate mousse is easy to make, but chocolate can be quite a tempermental beast to work with and things can go wrong very easily. For the best chance of sucess make sure that you follow these tips:

When heating the chocolate and coconut cream, you must make sure that the mixture does not become too hot otherwise the chocolate can sieze (become grainy or oily). The water bath should be just simmering, not boiling, and the base of the bowl must not touch the water.

Remove the bowl from the heat once most of the chocolate has melted and continue to stir until it is all melted and smooth.

If you are unlucky and the ganache does become grainy or oily, don’t throw it away, it can be saved! Vigourously stir in boiling water, a teaspoon at a time, until the ganache becomes smooth again. Don’t add more than 4 tsp of water however as your mousse will be too soft otherwise.

If the hot water is not enough to bring it back together, stir in a little melted cocoa butter if you have any or coconut oil if you don’t. Add a spoonful at a time and stir vigourously, the ganache should become smooth again.

When folding the whipped aquafaba into the chocolate ganache, the chocolate must have cooled to room temperature so that it doesn’t sieze. If it is still warm to the touch, wait until it has cooled before incorporating the aquafaba. The aquafaba should also not be too cold, you want both the chocolate and aquafaba to be about the same temperature.

Top down shot of three glasses of chocolate mousse on a dark background with a blue cloth.

How To Reduce Aquafaba:

While it is not strictly necessary to reduce the aquafaba I do find that it gives better, more consistent results and reaches stiff peaks more easily if it has been reduced rather than used straight from the can.

It needs to be completely cold before it can be whisked up so you ideally need to reduce it the day before you want to use it and let it chill in the fridge overnight.

To reduce it, pour the liquid from two cans of chickpeas into a pan and bring up to a gentle simmer. Allow to cook gently for about 10 minutes until it has almost reduced by half. It will thicken as it cools.

Once the reduced aquafaba has cooled, pour into an airtight container and refrigerate until cold before using.

Close up of a spoonful of vegan chocolate mousse resting on the rim of a glass.

More Vegan Dessert Recipes:

No-bake chocolate stem ginger tart

Vegan strawberry tart

Vegan steamed chocolate pudding

Vegan pumpkin pie

No-bake vegan chocolate cherry cheesecake

Vegan lemon blueberry cheesecake

Blueberry frangipane tarts

Vegan Baileys cheesecake

Blueberry pie with coconut oil crust

A glass of mousse on a dark background with a blue cloth and a scattering of chocolate shavings.

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

*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.*

A glass of mousse on a dark background with a blue cloth and a scattering of chocolate shavings.
5 from 1 vote
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Vegan Chocolate Mousse

Vegan chocolate mousse - this rich aquafaba chocolate mousse is light, airy and perfectly decadent. It is easy to make and the perfect dessert for all occasions. Serves 4 generously or 6 sensibly.

Course Dessert
Cuisine vegan
Keyword mousse
Prep Time 30 minutes
Chilling Time: 4 hours
Servings 4 people
Author Domestic Gothess

Ingredients

  • 190 g (6 ¾ oz) dark chocolate (70% cocoa)* finely chopped
  • 120 g (1/2 cup) coconut cream**
  • 1 tsp vanilla extract
  • 120 ml (1/2 cup) reduced aquafaba (from 2 cans chickpeas)***
  • 1/4 tsp cream of tartar
  • 3 Tbsp caster (superfine) sugar

Instructions

  1. Place the finely chopped chocolate, coconut cream and vanilla extract in a heatproof bowl set over a pan of gently simmering water. Don't let the base of the bowl touch the water.

  2. Stir until almost all of the chocolate has melted then remove the bowl from the heat and continue to stir until melted and smooth. The ganache should be smooth and glossy, see tips in the post above if it goes oily or grainy.

  3. Set the ganache aside to cool to room temperature.

  4. While the gananche is cooling, place the aquafaba and cream of tartar in the bowl of a stand mixer fitted with a balloon whisk; or use a hand mixer with the double beater attachments.

  5. Whisk the aquafaba on a high speed until it is frothy, add a spoonful of the sugar and whisk until well combined; repeat until you have added all of the sugar. Continue to whisk the aquafaba until it forms stiff peaks. This can take 10-15 minutes.

  6. Make sure that the chocolate mixture has cooled to room temperature then add 1/4 of the whipped aquafaba to the chocolate and stir gently with a spatula until almost combined.

  7. Add the rest of the aquafaba in three more batches, folding it in very gently until it is uniformly combined. You don't want there to be any more streaks of chocolate or aquafaba, but don't keep mixing for too long, you don't want to deflate the mousse. (It will lose a bit of volume however and become slightly more runny - don't worry, this is normal).

  8. Divide the mousse evenly between 4-6 glasses and place it in the fridge for at least 4 hours until set. (I leave mine overnight).

Recipe Notes

  • *Because this mousse has such a pure chocolate flavour it is important to use a good quality chocolate that tastes good. A poor quality chocolate will yield a subpar mousse. Just sayin.
  • **I use coconut cream from a carton but you can also use just the solid white part from a can of chilled full fat coconut milk.
  • ***While it is not strictly necessary to reduce the aquafaba I do find that it gives better, more consistent results and reaches stiff peaks more easily if it has been reduced rather than used straight from the can. See the post above for details on how to reduce aquafaba.

pinterest image

Vegan Baileys Cheesecake

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Vegan Baileys cheesecake – this rich, creamy vegan cheesecake is the perfect dessert for celebrations. It is easy to make, eggless and dairy-free and tastes so good you would never guess that it’s vegan!

Close up of vegan Baileys cheesecake with Baileys ganache on a metal platter with a slice removed.

This delicious vegan Baileys cheesecake is adapted from my popular vegan lemon blueberry cheesecake recipe. The method of making it is the same, but the result is totally different!

It is rich and creamy, with an indulgent, grown-up flavour from the Baileys Almande. I topped it with a Baileys chocolate ganache which is to die for! I could just eat it by the spoonful!

The filling is made using silken tofu (hear me out!), soaked cashews, coconut cream and Baileys Almande, with a little flour and cornflour to set the cheesecake in place of the eggs and some lemon juice to add that cheesecakey tang.

You can’t taste the tofu at all, it just helps to provide a silky smooth texture and is low fat and high protein as a bonus! You need to get firm silken tofu which is the shelf stable kind, not the kind you would find in the fridge section. Most supermarkets have it, or you can easily find it online.

The cashews and coconut cream provide richness and make for that perfectly creamy, dense texture that is classic of a baked, rather than set, cheesecake.

Obviously the most important part of a cheesecake is the base (no crustless cheesecakes here please!), a biscuit base is of course the best kind, so that is what I have gone for here.

I used supermarket own brand digestive biscuits which appear to be vegan friendly (McVities are not) to keep things traditional, but you could also use gingersnaps, Biscoff, Oreos or another vegan friendly variety.

Top down shot of vegan Baileys cheesecake cur into slices on a metal plate with one slice on a grey plate and a bowl of chocolate ganache.

How To Make Vegan Baileys Cheesecake:

(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.*

You need to start the day before you want to serve the cheesecake as it is best if it is refrigerated overnight.

Start by crushing your choice of biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin.

Place the crushed biscuits in a bowl and mix in melted vegan butter. It should resemble wet sand. Tip this mixture into a good, non-stick 20cm/8 inch round springform cake tin, spread it out evenly and pack down firmly with the base of a glass.

Bake the base in a preheated oven for 10 minutes then set aside to cool.

step 1 - preparing the base

To make the filling, soak some raw cashew nuts in boiling water for half an hour, drain well then add to a blender along with silken tofu (no need to press it but do drain off any excess liquid first), coconut cream, Baileys Almande, lemon juice, sugar, cornflour, flour, vanilla extract, nutmeg and salt.

Blend until the mixture is totally smooth, you don’t want any pieces of cashew left. Let it settle for 5 minutes to allow some of the air bubbles to pop.

step 2 - preparing the filling

Meanwhile, wrap the bottom of the springform tin in a double layer of tin foil; the tin is going to be sitting in water so make sure that the top of the tin foil is high enough that no water is going to come over the top. Put the kettle on.

step 3 - lining the tin with foil

Pour the cheesecake mixture over the baked base then bash the tin on the worktop a couple of times to burst any remaining air bubbles.

Place the tin in a roasting tray and place it in the oven. (I find it easier to add the water once the tray is in the oven so you don’t tip any over the top of the foil carrying it to the oven).

step 4 - prepping the cheesecake to bake

Pour boiling water into the roasting tin so that it comes about halfway up the sides of the tin. Be very careful that none goes over the top of the tinfoil.

Bake the cheesecake for 1 hour. When it is ready it should be set but still jiggle if you tap it. Switch the oven off but leave the cheesecake in there (it’s fine to leave it in the water bath) and leave it to cool down slowly for an hour or so then allow it to cool completely at room temperature before you cover it and place in the fridge overnight.

step 5 - baking the cheesecake

The next day, make the ganache. Place chopped dark chocolate, Baileys Almande and coconut cream in  a heatproof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir until melted and smooth then remove from the heat.

step 6 - making the ganache

Let the ganache cool until it is room temperature but still pourable. Carefully unmould the cheesecake, place on a serving platter and pour over the gananche. Either serve right away or referigerate until you are ready to eat it.

vegan cheesecake on a metal platter with two slices, one on it's side.

Vegan Baileys Cheesecake Top Tips:

You need to use firm silken tofu which is the shelf stable kind, NOT the kind you would find in the fridge section. Most supermarkets have it, or you can easily find it online. If you don’t want to use tofu then you can probably swap it for vegan cream cheese.

I used Baileys Almande, but you can use any kind of vegan Irish Cream liqueur instead, whether shop bought or homemade.

I used coconut cream that comes in a carton. If you aren’t able to get hold of coconut cream then you can use a tin of full fat coconut milk – don’t shake or stir it; use all of the solid white part then top up to the 250ml line with the leftover liquid.

The coconut cream can also be swapped for a soy or oat based cream. The higher the fat content the better.

The cheesecake will keep in the fridge in an airtight container for around 3 days. It can also be frozen.

Close up of a slice of cheesecake topped with ganache on a grey plate.

How To Prevent Cheesecake From Cracking:

Cracking is a very common problem when it comes to baked cheesecakes and while it doesn’t affect the taste at all it can be very annoying. Here are all my tips to try to prevent your cheesecake from cracking:

Get all of the air bubbles out of the batter – air bubbles in the cheesecake mixture can rise to the surface and cause cracks. Give the mixture a bit of time to settle after blending and then once you have poured it into the tin, give the tin a good bash on the worktop a couple of times to burst any remaining bubbles.

Use a good non-stick springform tin – if the cheesecake sticks to the sides of the tin, cracks can form as it cools and shrinks.

Bake the cheesecake in a water bath – a water bath provides an even temperature and makes the oven humid which helps to prevent cracks. (See recipe instructions for how to make a water bath).

Don’t over-bake the cheesecake – overbaking can cause the cheesecake to dry out which is a major source of cracks. The cheesecake is ready when it is set, but still jiggly if you tap it.

Don’t open the oven door  – avoid opening the oven door until the cheesecake is almost done as drafts and drops in temperature can cause cracks.

Leave the cheesecake to cool in the oven – cooling down too quickly can cause cracking so once the cheesecake is done, switch the oven off and leave it in there for an hour or so to cool down slowly. Then allow it to cool completely at room temperature before refrigerating.

How To Fix A Cracked Cheesecake:

Even if you follow all of the steps above, sometimes your cheesecake may crack anyway but don’t be disheartened, all is not lost!

The easiest way to fix a cracked cheesecake is to simply top it with something – like the chocolate ganache on this vegan Baileys one, that way you won’t be able to see the cracks. Fruit compote, chocolate ganache or sliced fresh fruit all work well.

Otherwise, once your cheesecake has chilled in the fridge overnight (or for at least four hours), you can dip a palette knife in boiling water, dry it with a tea towel and gently smooth over the cracks. Dip and dry the knife as needed. You wont get a perfectly smooth top, but it definitely helps!

Vegan baileys cheesecake topped with chocolate ganache on a metal plate on a grey background with a bowl of ganache and three forks.

More Vegan Dessert Recipes:

No-bake vegan chocolate cherry cheesecake

Vegan lemon blueberry cheesecake

Vegan strawberry tart

Vegan steamed chocolate pudding

Vegan pumpkin pie

Blueberry frangipane tarts

No-bake chocolate stem ginger tart

Blueberry pie with coconut oil crust

a slice of vegan baileys cheesecake topped with ganache and chocolate shavings on a grey plate with a silver fork.

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

*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.*

Cheesecake topped with chocolate ganache on a metal plate on a grey background with a bowl of ganache and three forks.
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Vegan Baileys Cheesecake

Vegan Baileys cheesecake – this rich, creamy vegan cheesecake is the perfect dessert for celebrations. It is easy to make, eggless and dairy-free and tastes so good you would never guess that it’s vegan!

Course Dessert
Cuisine vegan
Keyword cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Chilling and Soaking Time 12 hours 30 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Base:

  • 250 g (9 oz) vegan friendly digestive biscuits (or gingersnaps/ Oreos)
  • 100 g (3 ½ oz) vegan block butter (not the spreadable kind. I use Naturli Vegan Block) melted

Filling:

  • 80 g (½ cup) raw cashews soaked in boiling water for ½ hour, or in cold water overnight
  • 450 g (16 oz) firm silken tofu* excess water drained off
  • 150 ml (½ cup + 2 Tbsp) Baileys Almande**
  • 250 ml (1 cup) coconut cream***
  • 2 Tbsp fresh lemon juice
  • 150 g (¾ cup) caster (superfine) sugar
  • 30 g (¼ cup) plain (all-purpose) flour
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg

Ganache:

  • 150 g (5 ⅓ oz) dark chocolate chopped
  • 100 ml (⅓ cup + 1 Tbsp + 1 tsp) Baileys Almande**
  • 80 ml (⅓ cup) coconut cream***

Instructions

  1. You need to start the day before you want to serve the cheesecake as it is best if it is refrigerated overnight. Preheat the oven to 180°C/350°F/gas mark 4.

  2. Start by crushing your choice of biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin.

  3. Place the crushed biscuits in a bowl and mix in the melted vegan butter. It should resemble wet sand. Tip this mixture into a good, non-stick 20cm/8 inch round springform cake tin, spread it out evenly and pack down firmly with the base of a glass.

  4. Bake the base in the preheated oven for 10 minutes then remove and set aside to cool.

  5. To make the filling, drain the soaked cashews well then add them to a blender along with the silken tofu, coconut cream, Baileys Almande, lemon juice, sugar, cornflour, flour, vanilla extract, nutmeg and salt.

  6. Blend until the mixture is perfectly smooth. Let it settle for 5 minutes to allow some of the air bubbles to pop.

  7. Meanwhile, wrap the bottom of the springform tin in a double layer of tin foil; the tin is going to be sitting in water so make sure that the top of the tin foil is high enough that no water is going to come over the top. Put the kettle on.

  8. Pour the cheesecake mixture over the baked base then bash the tin on the worktop a couple of times to burst any remaining air bubbles. Place the tin in a roasting tray and place it in the oven.

  9. Pour boiling water into the roasting tin so that it comes about halfway up the sides of the tin. Be very careful that none goes over the top of the tinfoil.

  10. Bake the cheesecake for 1 hour. When it is ready it should be set but still jiggle in the middle if you tap it. Switch the oven off but leave the cheesecake in there (it's fine to leave it in the water bath) and leave it to cool down slowly for an hour or so, then allow it to cool completely at room temperature before you cover it and place in the fridge overnight.

  11. The next day, make the ganache. Place the chopped dark chocolate, Baileys Almande and coconut cream in a heatproof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir until melted and smooth then remove from the heat.

  12. Let the ganache cool until it is room temperature but still pourable.

  13. Once the cheesecake is chilled, run a knife around the edge to make sure it isn't sticking to the tin then undo the clip and remove the rim of the tin.

  14. Pour the gananche over the top of the cheesecake. Either serve right away or referigerate until you are ready to eat it.

Recipe Notes

  • *You need to use firm silken tofu which is the shelf stable kind, NOT the kind you would find in the fridge section. Most supermarkets have it, or you can easily find it online. If you don’t want to use tofu then you can probably swap it for vegan cream cheese.
  • **I used Baileys Almande, but you can use any kind of vegan Irish Cream liqueur instead, whether shop bought or homemade.
  • ***I used coconut cream that comes in a carton. If you aren’t able to get hold of coconut cream then you can use a tin of full fat coconut milk – don’t shake or stir it; use all of the solid white part then top up to the 250ml line with the leftover liquid.
  • ***The coconut cream can also be swapped for a soy or oat based cream. The higher the fat content the better.
  • 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
  • The cheesecake will keep in the fridge in an airtight container for around 3 days. It can also be frozen.

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No-Bake Vegan Chocolate Cherry Cheesecake

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No-bake vegan chocolate cherry cheesecake – this striking dairy-free cheesecake is made using natural, healthy ingredients and the bright pink colour comes from just cherries, no food colouring needed! Post sponsored by Indigo Herbs.

A slice of vegan chocolate cherry cheesecake topped with blueberries and a cherry on a glass plate with a forkful removed.

I realised that I was yet to post a no-bake vegan cheesecake recipe. My baked vegan lemon blueberry cheesecake has proved to be a popular recipe so I figured you guys would be up for some more cheesecake action!

This no-bake vegan chocolate cherry cheesecake is a decadent dessert that is made using mostly nutritious ingredients like nuts and fruit. I also cut down on the sugar a bit by using stevia leaf powder from Indigo Herbs to partially sweeten it. (You can use coconut sugar instead if you want).

Don’t get me wrong, this is still a high calorie dessert; but you can enjoy a slice knowing that those calories are nutritious rather than empty ones.

It also happens to be absolutely delicious. Chocolate and cherry is a classic combination for good reason! The cheesecake itself is cherry flavoured and I paired it with a chocolate flavoured base and chocolate ganache topping.

This vegan chocolate cherry cheesecake is the perfect dessert for any celebration, but I think that it’s striking pink colour and fruity chocolate flavour make it particularly well suited to a romantic Valentine’s day meal.

Close up of chocolate cherry cheesecake topped with berries.

N0-Bake Vegan Chocolate Cherry Cheesecake Ingredients:

Cashews: Unroasted, soaked cashews create the creamy base of this cheesecake. They have a very neutral flavour, allowing the cherries to shine.

Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. It saves you from having to do a whole load of cherry pitting too!

I simply defrost mine in the microwave until they are just warm; if they are too cold then you risk the melted cacao butter solidifying before you have managed to blend your cheesecake mixture.

Cacao butter and agar agar powder: A lot of no-bake vegan cheesecakes are set using large quantities of coconut oil, which means they are very high in fat and prone to melting at room temperature.

I used a combination of cacao butter and agar agar (both available from Indigo Herbs) to set mine.

The cacao butter sets much firmer than coconut oil and is solid at room temperature so you don’t need to use as much of it (it also has a lovely white chocolate flavour!), and the agar agar sets the cheesecake quickly and enables it to hold it’s shape even when out of the fridge.

I used both rather than just agar agar as it can be a bit rubbery on it’s own so I wanted to include enough fat to keep the cheesecake creamy.

Stevia leaf powder: I used stevia leaf powder from Indigo Herbs to provide some of the sweetness in this cheesecake. Because it is roughly 10-15 times sweeter than sugar you only need to use a little bit and can use it to cut out a fair amount of added sugar.

Green leaf stevia is all-natural, alkaline, pure and unprocessed. The whole stevia leaf is gently dried and ground into a fine powder that makes a fantastic alternative to regular sugar.

It does have a fairly strong flavour, so I think it is best to use it to replace some, rather than all of the sugar; which is why I used it alongside agave nectar rather than as the only sweetener.

If you prefer not to use alternative sweeteners then you can use coconut sugar (or any dry sugar) in it’s place.

Packets of steavia leaf powder, cacao butter, agar agar, agave nectar and cacao powder from Indigo Herbs.

Agave nectar/maple syrup: Pretty self-explanatory; either agave or maple syrup provides some of the sweetness in this cheesecake. Either of those is fine but don’t swap it out for a non-syrup based sweetener instead.

Lemon juice: Cheesecake should have a slightly tangy flavour which is usually provided by the cream cheese. Lemon juice does the job perfectly in this version.

Coconut milk: Use full fat coconut milk (from a tin) for the best results. Give the tin a good shake beforehand so that the milk is well blended.

You can’t taste the coconut at all in the finished cheesecake but if you are unable to eat coconut then you can use a creamy non-dairy milk instead. Either soy, oat or cashew would be best.

Vanilla extract: Vanilla goes so well with cherries so this is a no-brainer.

Chocolate cherry cheesecake on a marble board.

Base And Topping:

Nuts, dates and cacao powder: For the base I thought I would keep it healthy and use a ground nut, date and cacao powder mixture. I used a mixture of almonds, walnuts and hazelnuts but any nut would be fine really.

This kind of base ensures that the whole cheesecake remains fairly nutritious, though it is a soft, chewy texture rather than the usual crisp biscuit base.

If you are less concerned about nutrition and just want a delicious dessert then might I suggest making a more traditional chocolate biscuit base instead? Either Bourbon or Oreo biscuits would work extremely well.

Dark chocolate and coconut milk: I topped the cheesecake with a layer of sumptuous chocolate ganache. It works wonderfully with the cherry flavour so don’t skip it!

It is made simply by heating chopped dark chocolate and full-fat tinned coconut milk together until melted and smooth. If you can’t have coconut then you could try using soy or oat based cream instead.

You can use a naturally sweetened dark chocolate if that is a concern for you.

A slice of cheesecake on a glass plate.

How To Make No-Bake Vegan Chocolate Cherry Cheesecake:

(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 putting the cashews for the filling to soak. I cover them with boiling water and leave them for an hour or two but you can also soak them in cold water overnight instead.

step 1 - soaking the cashews

To make the cheesecake base, soak some pitted dates in boiling water for ten minutes.

While the dates are soaking, place some mixed nuts (I used almonds, hazelnuts and walnuts) in a food processor and blend until they are fairly finely chopped. Set aside.

Drain the dates well and place them in the food processor (no need to wash it first). Blend until they are finely chopped then add cacao powder and a pinch of salt and blend again.

Add the ground nuts and pulse until well combined. The mixture should be thick and clump together well. If it is too dry you can add a drop of water, and if it is too sticky then you can add some ground almonds or fine rolled oats.

step 2 - making the base

Lightly grease a 20cm/8 inch round springform cake tin and line the base and sides with baking parchment. Transfer the date mixture to the tin and press it out evenly across the base. Pack it down as firmly as you can then pop it in the fridge while you prepare the filling.

step 3 - packing the base into the tin

Drain the soaked cashews well and place them in a blender along with defrosted frozen cherries, agave nectar or maple syrup, lemon juice, vanilla extract, melted cacao butter and stevia leaf powder or coconut sugar.

Blend the mixture until it is very smooth. You will need to stop and scrape down the sides a couple of times. If your blender is struggling to get it smooth then you can add a drop of milk or water to aid it along. Don’t add too much though, you want the mixture to be as thick as possible so the cheesecake sets well.

Taste the mixture and add more stevia leaf powder/coconut sugar if you feel it needs more sweetness.

step 4 - blending the filling

From this point on you need to work quickly as once the agar agar has been activated it starts to set extremely quickly; so have everything ready and close to hand.

Pour full fat coconut milk into a pan and sprinkle over the agar agar powder. Whisk well until smooth then place the pan over a medium-low heat and whisk constantly as the mixture comes up to a boil. Allow to boil for a few minutes, whisking the whole time, until the milk has thickened.

step 5 - activating the agar agar

Remove the pan from the heat and immediately scrape the mixture into the blender with the rest of the cheesecake filling. Blend until very well combined, scrape down the sides and blend again.

Straight away pour the filling mixture over the prepared base and spread it level. Refrigerate for at least four hours until the cheesecake has set.

step 6 - the finished cheesecake

To make the ganache topping, place chopped dark chocolate and full fat coconut milk in a heat-proof bowl over a pan of gently simmering water. Don’t let the base of the bowl touch the water. Stir until melted and smooth then remove from the heat and set aside to cool.

Carefully unmould the cheesecake and place it on a serving plate. Once the ganache has cooled but is still pourable, pour it over the top of the cheesecake and smooth it out with a spatula. Either serve the cheesecake right away or store it in an airtight container in the fridge for up to three days.

Cherry cheesecake with chocolate ganache and cherries on a marble platter.

Top Tips:

I used agar agar POWDER, not flakes; they are very different strengths. I have never used the flakes before but I would estimate that the correct amount to use would be 7 1/2 level tsp.

You can swap the nut and date based base for an Oreo one for a more traditional cheesecake.

Make sure that you boil the agar agar. This is what activates it and it won’t set otherwise.

The cheesecake will keep in an airtight container in the fridge for around 3-4 days.

The cheesecake can be frozen, either whole or in slices, in an airtight container for up to three months.

More Vegan Desserts:

No-bake chocolate stem ginger tart

Vegan steamed chocolate pudding

Chocolate raspberry skillet cookie for two

Vegan strawberry tart

Vegan pumpkin pie

Vegan lemon blueberry cheesecake

Blueberry frangipane tarts

Blubeberry pie with coconut oil crust

Cheesecake topped with a pile of blueberries and cherries.

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

*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.*

Cheesecake topped with a pile of blueberries and cherries.
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No-Bake Vegan Chocolate Cherry Cheesecake

No-bake vegan chocolate cherry cheesecake – this striking dairy-free cheesecake is made using natural, healthy ingredients and the bright pink colour comes from just cherries, no food colouring needed!

Course Dessert
Cuisine vegan
Keyword cheesecake
Prep Time 30 minutes
Cook Time 5 minutes
Soaking and chilling time 5 hours
Total Time 5 hours 35 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Base:

  • 170 g (6 oz) pitted dried dates
  • 200 g (7 oz) mixed nuts (I used almonds, hazelnuts and walnuts)
  • 4 Tbsp cacao powder
  • pinch salt

Cheesecake Filling:

  • 300 g (10 ½ oz) unroasted cashews
  • 300 g (10 ½ oz) frozen cherries (pitted ones)
  • 80 ml (⅓ cup) lemon juice
  • 80 ml (⅓ cup) agave nectar/maple syrup
  • 1/2 tsp stevia leaf powder, plus extra to taste (or use 4 Tbsp coconut sugar)
  • 2 tsp vanilla extract
  • 50 g (1 ¾ oz) cacao butter
  • 200 ml (½ + ⅓ cup) full-fat coconut milk
  • 2 ½ tsp agar agar powder*

Ganache:

  • 120 g (4 ¼ oz) dark chocolate chopped
  • 120 ml (½ cup) full fat coconut milk

Instructions

  1. Place the cashews for the filling to soak. I cover them with boiling water and leave them for an hour or two but you can also soak them in cold water overnight instead.

  2. While the cashews are soaking, make the cheesecake base. Place the dates in a heatproof bowl, cover with boiling water and leave to soak for 10 minutes then drain well.

  3. While the dates are soaking, place the mixed nuts in a food processor and blend until they are fairly finely chopped. Tip into a bowl and set aside.

  4. Place the drained dates in the food processor (no need to wash it first). Blend until they are finely chopped then add the cacao powder and a pinch of salt and blend again.

  5. Add the ground nuts and pulse until well combined. The mixture should be thick and clump together well. If it is too dry you can add a drop of water, and if it is too sticky then you can add some ground almonds or fine rolled oats.

  6. Lightly grease a 20cm/8 inch round springform cake tin and line the base and sides with baking parchment. Transfer the date mixture to the tin and press it out evenly across the base. Pack it down as firmly as you can then pop it in the fridge while you prepare the filling.

  7. Defrost the cherries in the microwave, you want them to be just warm so that the cacao butter doesn't re-solidify in the blender.

  8. Place the cacao butter in a heat-proof bowl set over a pan of gently simmering water. Don't let the base of the bowl touch the water. Stir until melted then remove from the heat.

  9. Drain the soaked cashews well and place them in a blender along with the defrosted frozen cherries, agave nectar or maple syrup, lemon juice, vanilla extract, melted cacao butter and stevia leaf powder or coconut sugar.

  10. Blend the mixture until it is very smooth. You will need to stop and scrape down the sides a couple of times. If your blender is struggling to get it smooth then you can add a drop of milk or water to aid it along. Don’t add too much though, you want the mixture to be as thick as possible so the cheesecake sets well.

  11. Taste the mixture and add more stevia leaf powder/coconut sugar if you feel it needs more sweetness.

  12. From this point on you need to work quickly as once the agar agar has been activated it starts to set extremely quickly; so have everything ready and close to hand.

  13. Pour the full fat coconut milk into a pan and sprinkle over the agar agar powder. Whisk well until smooth then place the pan over a medium-low heat and whisk constantly as the mixture comes up to a boil. Allow to boil for a few minutes, whisking the whole time, until the milk has thickened.

  14. Remove the pan from the heat and immediately scrape the mixture into the blender with the rest of the cheesecake filling. Blend until very well combined, scrape down the sides and blend again.

  15. Straight away pour the filling mixture over the prepared base and spread it level. Refrigerate for at least four hours until the cheesecake has set.

  16. To make the ganache topping, place the chopped dark chocolate and full fat coconut milk in a heat-proof bowl over a pan of gently simmering water. Don’t let the base of the bowl touch the water. Stir until melted and smooth then remove from the heat and set aside to cool.

  17. Carefully unmould the cheesecake and place it on a serving plate. Once the ganache has cooled but is still pourable, pour it over the top of the cheesecake and smooth it out with a spatula. Either serve the cheesecake right away or store it in an airtight container in the fridge for up to three days.

Recipe Notes

  • *I used agar agar POWDER, not flakes; they are very different strengths. I have never used the flakes before but I would estimate that the correct amount to use would be 7 1/2 level tsp.

pinterest image

This post is sponsored by Indigo Herbs, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen. 

Fluffy Vegan Chocolate Pancakes With Chocolate Sauce

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Fluffy vegan chocolate pancakes with chocolate sauce – these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

A stack of vegan chocolate pancakes on a black plate topped with chocolate sauce and fresh berries.

These fluffy vegan chocolate pancakes are the ultimate indulgent breakfast or brunch! They are super soft and fluffy American style chocolate pancakes topped with a luscious chocolate sauce; and all made without eggs or dairy!

They make a wonderful lazy weekend breakfast or brunch. I recommend serving them with fresh berries; they go beautifully with the rich chocolate flavour.

The pancakes themselves are not too sweet, so I do think that they need to be served with the chocolate sauce to help sweeten them up; but if you don’t fancy making the sauce they would be delicious with maple syrup too!

The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.

If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.

Chocolate sauce being poured onto a stack of chocolate pancakes from a small glass jug.

How To Make Fluffy Vegan Chocolate Pancakes:

(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 the chocolate sauce; whisk together sugar, cocoa powder, cornflour (cornstarch), espresso powder and salt in a saucepan then gradually whisk in non-dairy milk, making sure that there are no lumps.

Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

The sauce can be stored in the fridge for up to 3 days. Simply re-heat as needed.

step1 - making the chocolate sauce

To make the pancakes, whisk together plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl.

Gradually whisk in unsweetened non-dairy milk to make a smooth batter then whisk in melted vegan butter, cider vinegar and vanilla extract. Don’t leave the batter sitting around before you start cooking the pancakes as they won’t be as fluffy.

step 2 - making the batter

Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.

step 3 - cooking the pancakes

Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes. You can keep them warm in a low oven if needed.

Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Four vegan chocolate pancakes on a black plate topped with chocolate sauce and berries on a grey background.

Can I Freeze Them?:

Yes, these fluffy vegan chocolate pancakes can be frozen (minus the chocolate sauce)  – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.

More Vegan Pancake Recipes:

Close up of chocolate pancakes with chocolate sauce on a black plate with a fork with a couple of slices of pancake on it.

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

*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.*

A stack of vegan chocolate pancakes on a black plate topped with chocolate sauce and fresh berries.
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Vegan Chocolate Pancakes

Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

Course Breakfast
Cuisine American, vegan
Keyword pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

Chocolate Sauce:

  • 30 g (1/4 cup) cocoa powder
  • 1/2 tsp cornflour (cornstarch)
  • 60 g (1/3 cup) caster sugar
  • 1/2 tsp instant espresso powder
  • pinch salt
  • 250 ml (1 cup) milk
  • 30 g (1 oz) dark chocolate chopped
  • 30 g (2 Tbsp) vegan block butter
  • 1 tsp vanilla extract

Chocolate Pancakes:

  • 235 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
  • 50 g (1/3 cup + 1 Tbsp) cocoa powder
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 60 g (1/3 cup) light brown soft or caster sugar
  • 400 ml (1 + 2/3 cup) unsweetened non-dairy milk
  • 45 g (3 Tbsp) melted vegan butter
  • 2 tsp cider/white wine vinegar
  • 2 tsp vanilla extract

Instructions

  1. Start by making the chocolate sauce; whisk together the cocoa powder, cornflour (cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk in the milk, making sure that there are no lumps.

  2. Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add the chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

  3. To make the pancakes, whisk together the plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl. Gradually whisk in the milk to make a smooth batter then whisk in the melted vegan butter, cider vinegar and vanilla extract.

  4. Don't leave the batter sitting around before you cook it as the pancakes won't be as fluffy.

  5. Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

  6. Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges. Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes.

  7. Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

chocolate pancakes pinterest image

Chewy Vegan Brownies

by 1 Comment

Chewy vegan brownies – these eggless and dairy free brownies are perfect if you like a dense, chewy, fudgy, intensely chocolatey brownie. Easy to make and so satisfying!

A stack of four chewy vegan brownies.

This vegan brownie recipe has been a while in the making. I’ve tried quite a few different brownie recipes and although most of them have been very tasty (there is only so far wrong you can go in the flavour department when chocolate is involved!), none of them have quite had the right texture for me.

I like my brownies dense, fudgy and chewy. Not soft and gooey, (though I won’t say no to gooey brownie and ice cream!) and definitely not cakey; cakey brownies can get in the sea.

They need to have a satisfying level of chew, an almost fudgy texture and an intense chocolate flavour. And after a lot of testing these chewy vegan brownies tick all of those boxes!

These are the brownies that I have been missing since going vegan; and they are non-vegan approved too! I took them to a party and the whole lot disappeared incredibly quickly with lots of compliments; several non-vegans even said that they were the best brownies they had ever had!

A pile of chewy vegan brownies on a pewter plate.

What Do You Need To Make Chewy Vegan Brownies?:

Cocoa Butter: The secret to achieving the best dense and chewy texture is cocoa butter (also labelled cacao butter). As it is so solid at room temperature it helps to keep the brownies firm without the eggs and also contributes towards the chocolatey flavour.

It is easy to find online (Holland and Barrett sell it too), but if you can’t get hold of it, or don’t mind a sliiiightly softer textured brownie (but still fudgy and delicious!) then they will also work using either coconut oil or vegan block butter instead.

Non-Dairy Yogurt: A bit of non-dairy yogurt helps to replace the protein from the eggs. I used the Coconut Collaborative unsweetened vanilla flavour one which is very thick but as it is only a small quantity then a thinner one should work as well. Either coconut or soy based yogurt is fine.

Non-Dairy Milk: Non-dairy milk replaces the moisture from the eggs. Soy milk is best for baking and is pretty much all I use as it has the highest protein content but any variety will work.

Sugar: Sugar doesn’t just provide sweetness in these brownies, it is also essential for the texture so don’t reduce it! The crisp brownie crust is achieved by making sure that the sugar is fully dissolved before baking; we do this by heating it up with the milk and yogurt.

Chocolate: Using part cocoa powder and part melted chocolate in these brownies ensures a deep chocolate flavour, and the chocolate also helps to create that fudgy, dense texture.

Espresso Powder: A bit of instant espresso powder really helps to deepen the chocolate flavour. You can’t taste it at all but the brownies taste much better if you do add it so don’t omit it unless you have to.

Flour: Vegan brownies need to use a bit more flour than non-vegan ones to maintain structure. Don’t worry though, these aren’t cakey in the slightest!

Baking Powder: A small amount of baking powder replaces the lift usually provided by the eggs. Not too much though, we don’t want to veer into cake territory!

Cocoa Powder: Using both melted chocolate and cocoa powder gives the best, deepest chocolate flavour. I use a dark Dutch process one.

Vanilla Extract: Optional but recommended for the best flavour.

Salt: Pretty much all sweet things, but especially chocolate ones, benefit from the addition of a little salt to balance the sweetness and bring out the flavour more.

I purposefully kept these plain as I wanted to nail the basic brownie recipe, but do feel free to add in a couple of handfuls of chopped chocolate/chocolate chips or chopped nuts.

Nine fudgy vegan brownies on a sheet of baking parchment.

How To Make Chewy Vegan Brownies:

(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 sifting together the dry ingredients – plain flour, cocoa powder, instant espresso powder, baking powder and salt. Set aside.

Place the sugar, non-dairy yogurt and milk in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not yet simmering.

Step 1 - preparing the dry and wet ingredients.

Remove from the heat and add the chopped chocolate, cocoa butter (or coconut oil/vegan butter) and vanilla extract.

Step 2 - adding the chocolate and cocoa butter.

Stir until everything is completely melted and the mixture is smooth. Add the dry ingredients and stir until no dry lumps remain (add any mix-ins now) then pour the batter (it will be quite thick) into a 20cm/8inch square metal tin that you have greased and lined with baking parchment.

Spread the batter as level as you can and smooth the top with a spatula or spoon. Bake for 20-30 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means that they are over-baked so make sure that you keep an eye on them.

Step 3 - making the batter and baking the brownies.

Leave the brownies to cool in the tin before slicing. They will be difficult to slice neatly when warm but if you are able to wait until they are cold you will be able to get neat squares.

Vegan brownies on a sheet of baking parchment, two on their side.

Can I Freeze Them?:

Yes, these brownies freeze well.

Tips For Making The Best Brownies:

  • You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them.
  • Use a metal rather than a glass pan. Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.
  • Let the brownies cool completely before slicing them, that way you will be able to get neat squares.
  • If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

Top down shot of sliced chewy vegan brownies with the middle one removed.

More Vegan Chocolatey Goodness:

And if there are only a couple of you in need of brownies then you will love my small batch vegan brownies recipe! It makes just four delicious brownies!

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

*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.*

A pile of chewy vegan brownies on a pewter plate.
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Chewy Vegan Brownies

Chewy vegan brownies - these eggless and dairy free brownies are perfect if you like a dense, chewy, fudgy, intensely chocolatey brownie. Easy to make and so satisfying!

Course Dessert
Cuisine American, baking, vegan
Keyword brownies
Prep Time 10 minutes
Cook Time 20 minutes
Servings 9 people
Author Domestic Gothess

Ingredients

  • 150 g (1 1/4 cups) plain (all-purpose) flour
  • 70 g (3/4 cup + 1 Tbsp) cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp instant espresso powder
  • 1/2 tsp salt
  • 120 ml (1/2 cup) unsweetened non-dairy milk (soy is best)
  • 80 g (1/3 cup) unsweetened non-dairy yogurt (coconut or soy)
  • 300 g (1 1/2 cups) caster (superfine) sugar
  • 90 g (3.2oz) dark chocolate (I used 70%) chopped
  • 60 g (2oz) cocoa/cacao butter (or coconut oil or vegan block butter) chopped
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8inch square metal cake tin and line with baking parchment.

  2. Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.

  3. Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not yet simmering.

  4. Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.

  5. Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.

  6. Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.

  7. Bake for 20-30 minutes, until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them.

  8. Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.

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.*

Recipe inspired by Serious Eats and The Curious Chickpea.

Vegan brownies on a grey surface, some on their side and one with a bite taken out of it.

Rich And Creamy Vegan Chocolate Ice Cream

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Rich and creamy vegan chocolate ice cream – this is the creamiest vegan chocolate ice cream with no hint of iciness and a rich chocolate flavour. Made with cashews and coconut milk for the smoothest, most decadent texture. NO bananas!

A cone of vegan chocolate ice cream with two scoops on a grey background surrounded by more ice cream and cones.

Vegan ice cream isn’t hard to make, but it does tend to be made with a coconut milk base which isn’t quite creamy enough to give you the richest, creamiest, non-icy result; and unless you are using really strong flavours your ice cream will taste like coconut.

I love coconut but I don’t want to be restricted to only eating coconut flavoured ice cream forever; and while the lighter, healthier ice cream is nice, sometimes you want something a little more decadent.

This rich and creamy vegan chocolate ice cream is definitely decadent, and although it does use some coconut milk it doesn’t taste at all like coconut; just intensely chocolatey!

I made it using a base of part full fat tinned coconut milk and part blended cashews. This results in a milder flavoured base so it is easier to mask the coconut; and the cashews make it richer and creamier than coconut milk alone would.

It has an incredibly smooth and creamy texture and an intense chocolate flavour. I think it is the best chocolate ice cream I have ever made, vegan or otherwise! It is very rich, so you only need a small scoop, but I am perfectly capable of devouring at least three!

Close up of scoops of creamy vegan chocolate ice cream.

Lets Break Down The Ingredients:

Cashews: Soaked and blended with water, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you can’t get hold of it.

Cocoa Powder: A combination of cocoa powder and dark chocolate gives the best chocolate flavour. Either Dutch process, natural or cacao powder will be fine.

Instant Espresso Powder: A little bit of coffee powder enhances the chocolate flavour; you can’t taste it at all but it does definitely elevate the flavour. You can omit it if you want.

Salt: Again, most chocolatey things benefit from the addition of a little salt to help bring out the flavour.

Vanilla Extract: Another flavour enhancer; also optional.

Caster Sugar: Caster/superfine sugar dissolves easily but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

Dark Chocolate: I use 70% dark chocolate. As the chocolate is the prominent flavour here make sure that you use a good one.

Cornflour/Cornstarch: Most non-vegan ice creams are made using a custard base that is thickened with egg yolks, though the famous Jeni’s ice cream is thickened with cornflour instead, meaning that the ice cream is creamy but the flavour isn’t overpowered by eggyness. I thickened my ice cream with cornflour which makes it extra thick and creamy, but if you want less of a pudding-like texture then you can omit it.

An ice cream scoop with a scoop of vegan chocolate ice cream.

How To Make Rich And Creamy Vegan Chocolate Ice Cream:

(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.*

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

Place the soaked cashews in a blender along with 250ml of water and blend until very smooth.

step 1 - blending the cashews

Add the full fat coconut milk, xanthan gum, cocoa powder, espresso powder, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers – you don’t want lumpy ice cream.

Step 2 - blending the ingredients

Place the sugar and chopped dark chocolate in a saucepan and add half of the cashew mixture. Stir over a low heat until the chocolate has melted and the mixture is smooth then remove from the heat.

Place the cornflour in a bowl and gradually whisk in the rest of the cashew mixture, making sure that there are no lumps. Just add a small drop of the the cashew mixture at first and whisk until totally smooth before gradually whisking in more, this way you will avoid lumps of cornflour.

Pour the cornflour mixture into the pan of chocolate mixture in a thin stream, whisking constantly. Make sure that you whisk it in as you pour it into the pan; because you are pouring cornflour into a hot mixture it can start to thicken immediately and you don’t want it to form lumps.

Place the pan over a low heat and whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

Skip this step if you are not adding the cornflour/cornstarch.

step 4 - cooking the ice cream

Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight)

Once chilled the mixture will be very thick. Give it a good whisk then churn in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Transfer to a container and place in the freezer to firm up a little more before serving. Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Scoops of creamy vegan chocolate ice cream in a metal loaf tin.

What If I Don’t Have An Ice Cream Maker?:

If you don’t have an ice cream maker you can still make this vegan chocolate ice cream, it just takes a bit more work.

Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

Repeat this until it reaches soft-serve consistency. As the cornflour version of this ice cream is so thick, you may find it easier to omit the cornflour so that the base is thinner and therefore easier to whisk.

A cone of vegan chocolate ice cream on a grey background.

If you want a lighter vegan chocolate ice cream then give my chocolate coconut sorbet a try; it isn’t as rich but is still delicious and chocolatey!

I also adapted this recipe to make an amazing vegan peanut butter and cookies ice cream; and vegan chunky monkey ice cream, check them out, They. Are.  Incredible!

I also have an amazing coconut free vegan vanilla ice cream recipe!

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

*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.*

Close up of scoops of creamy vegan chocolate ice cream.
5 from 1 vote
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Rich And Creamy Vegan Chocolate Ice Cream

Rich and creamy vegan chocolate ice cream - this is the creamiest vegan chocolate ice cream with no hint of iciness and a rich chocolate flavour. Made with cashews and coconut milk for the smoothest, most decadent texture. NO bananas!

Course Dessert
Cuisine Italian, vegan
Keyword ice cream
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

  • 120 g (3/4 cup) cashews
  • 250 ml (1 cup) water
  • 400 ml (14oz) full fat coconut milk (tinned, NOT the drinking variety)
  • 1/4 tsp xanthan gum
  • 2 Tbsp cocoa powder
  • 1/2 tsp instant espresso powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 200 g (1 cup) caster sugar (or granulated)
  • 170 g (6 oz) dark chocolate chopped
  • 1 Tbsp cornflour (cornstarch)* optional, see notes below

Instructions

  1. Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

  2. Place the soaked cashews in a blender along with the 250ml water and blend until smooth.

  3. Add the coconut milk, xanthan gum, cocoa powder, espresso powder, salt and vanilla extract and continue to blend until it is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.

  4. Place the sugar and chopped chocolate in a saucepan and add half of the cashew mixture. Stir over a low heat until the chocolate has melted and the mixture is smooth then remove from the heat.

  5. Place the cornflour in a bowl and gradually whisk in the rest of the cashew mixture, making sure that there are no lumps.

  6. Pour the cornflour mixture into the pan of chocolate mixture in a thin stream, whisking constantly.

  7. Place the pan over a low heat and whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

  8. Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight)

  9. Once chilled the mixture will be very thick. Give it a good whisk then churn in an ice cream maker according to the manufacturers instructions.

  10. Transfer to a container and place in the freezer to firm up a little more before serving. Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Recipe Notes

Adding the cornflour gives this ice cream has a very thick, pudding-like texture. If you want a slightly lighter, melt-in-the-mouth (but still delicious) ice cream then you can omit the cornflour/cornstarch. In this case there is no need to bring the mixture up to the boil, just heat it enough to melt the chocolate and sugar.

Once fully frozen the ice cream will be quite firm (this is normal for all home-made ice creams, vegan or not.), just let it sit out at room temperature for 20-30 minutes to soften up before scooping.

Rich and creamy vegan chocolate ice cream - this is the creamiest vegan chocolate ice cream with no hint of iciness and a rich chocolate flavour. Made with cashews and coconut milk for the smoothest, most decadent texture. NO bananas! #vegan #plantbased #veganicecream #chocolateicecream #dairyfree #eggless #icecream