Dessert

Vegan Vanilla Ice Cream (No Coconut!)

April 23, 2020 by hannahhossack 4 Comments

Vegan vanilla ice cream – this rich and creamy vanilla bean ice cream is made with NO coconut meaning it has a pure, unadulterated vanilla flavour. It is rich, creamy, silky smooth and absolutely delicious. The secret ingredient is oats!

A lot of vegan ice creams use a base of coconut milk which works well as it has a high fat content similar to dairy cream. However, it’s not great if you don’t want an ice cream that tastes like coconut!

I love coconut and have used it to make various delicious vegan ice creams. But when it comes to classic vanilla, I want that flavour to be front and centre and the coconut would simply overpower it.

This vegan vanilla ice cream is totally different in that it uses a base of blended cooked oats, soaked cashews and plant milk.

It may sound weird making ice cream with what is essentially porridge but trust me, it makes for a beautifully smooth and creamy ice cream with a neutral enough flavour that the delicate vanilla isn’t overpowered like it would be using coconut milk.

This recipe is also a great base for making your own ice cream flavours, and you can stir through whatever mix-ins you like once the ice cream is done churning.

The idea for using oats in ice cream is inspired by Miyoko Schinner’s wonderful book the Homemade Vegan Pantry which is a great cookbook to own if you want to make all of your own staples; I use it loads! (Just to warn my UK readers, all of the measurements are in US cups rather than metric which is a minor annoyance but other than that it’s a great book).

Here’s What You’ll Need To Make This Vegan Vanilla Ice Cream:

Cashews: Unroasted cashews provide creaminess to this vegan vanilla ice cream. They need to be soaked so they are soft enough to blend up to a smooth cream. You can either soak them in boiling water for about an hour, or in cold water overnight.

Porridge oats: regular rolled porridge oats or quick cooking ones are fine. You are going to simmer them with some plant milk until they are soft before blending them.

Plant milk: unsweetened soy milk is the best option here I think as it has a neutral flavour and creamy texture. (I like Alpro Unsweetened Soya milk the best).

You can use any kind of plant milk you like but bear in mind that the flavour of the milk will affect the flavour of the ice cream.

Caster sugar: I use white caster sugar (granulated is fine too) as it has a neutral flavour, I want the vanilla to be the star here! You can swap it for maple syrup or agave if you want but then your ice cream will taste like maple.

Don’t reduce the amount of sugar by much or the ice cream won’t be as creamy and it won’t taste as good.

*Something to note, some white sugars are not vegan as they are processed with bone char. If you are in the UK then pretty much all sugar (except royal icing sugar) is vegan friendly so no worries there.

In the US I believe you may need to purchase organic sugar but check the specific brand to be sure. If the sugar is made from sugar beets then it is vegan friendly, sugar cane maybe not.

Cocoa butter or refined coconut oil: adding a bit of fat to the ice cream helps keep the texture rich, smooth and creamy. Cocoa butter gives it a hint of white chocolate flavour which I like, but if you want pure vanilla then use refined coconut oil (not virgin or it will taste like coconut).

You can omit the fat if you want but the ice cream won’t be quite as creamy.

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.

Vodka: This is totally optional but a bit of alcohol helps stop the ice cream from freezing too solid (it will still be quite firm straight out the freezer however).

Vanilla: obviously to make a vanilla ice cream you are going to need vanilla! You can use either the seeds from two vanilla pods or a tablespoon of vanilla bean paste. It will still work with extract rather than paste if that’s all you have but the vanilla paste is nicer.

Salt: A little bit of salt really helps to bring out the flavour and balance the sweetness.

How To Make Vegan Vanilla Ice Cream:

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

Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.

You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.

Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.

Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.

Add the cooked oat mixture to the blender along with caster sugar, melted cacao butter or refined coconut oil, xanthan gum, vanilla bean paste or the seeds from two vanilla pods, salt and optional vodka and blend until the mixture is very smooth.

Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.

Once the mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.

Transfer the ice cream to a freezerproof container and freeze for about four hours before serving.

Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.

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

If you don’t have an ice cream maker you can still make this vegan vanilla ice cream, it just takes a bit more work and the texture will be a bit more icy.

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 then allow to freeze for a couple of hours before serving.

More Vegan Ice Cream Recipes:

Creamy vegan chocolate ice cream

Vegan chunky monkey ice cream

Vegan peanut butter and cookies ice cream

Vegan chocolate coconut sorbet

Mango lassi sorbet

Vegan roasted banana ice cream with rum caramel swirl

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.

5 from 1 vote

Vegan Vanilla Ice Cream

Course Dessert

Cuisine vegan

Keyword ice cream

Prep Time 10 minutes

Cook Time 10 minutes

Soaking And Freezing Time 8 hours

Total Time 8 hours 20 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

150 g (1 cup) unroasted cashews
25 g (¼ cup) porridge oats
800 ml (3 ⅓ cups) unsweetened non-dairy milk (soy is best)
45 g (1 ½ oz) cocoa butter OR 3 Tbsp melted refined coconut oil*
160 g (¾ cup) caster (superfine) sugar (granulated is also fine)
¼ tsp xanthan gum (optional)
1 Tbsp vanilla bean paste or the seeds from 2 vanilla pods
¼ tsp salt
2 Tbsp vodka (optional)

Instructions

Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
Soak the cashews; either cover them with plenty of boiling water and leave to soak for 1 hour, or cover them with cold water and leave to soak overnight.
Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer. Cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are very soft.
Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.
Melt the cocoa butter or coconut oil in short bursts in the microwave. Add it to the blender along with the oat mixture, caster sugar, xanthan gum (if using), vanilla, salt and vodka (if using). Blend well until completely smooth.
Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
Once the mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.
Transfer the ice cream to a freezerproof container and freeze for about four hours before serving. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.

Recipe Notes

*Cocoa butter gives the ice cream a hint of white chocolate flavour whereas refined coconut oil doesn't impart any flavour. You can omit the fat if you want but the ice cream wont be quite as creamy.
See post above for instructions if you don't have an ice cream machine.

Small Batch Vegan Brownies

April 11, 2020 by hannahhossack 6 Comments

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!

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!).

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.

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.

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.

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.

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.

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

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.

5 from 2 votes

Small Batch Vegan Brownies

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

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.
Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.
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.
Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.
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.
Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a 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 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.
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.

Vegan Chocolate Mousse

February 14, 2020 by hannahhossack 1 Comment

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!

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.

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.

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.

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).

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).

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.

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.

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

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.

5 from 1 vote

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

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

Vegan Christmas Pudding

November 14, 2019 by hannahhossack 1 Comment

Vegan Christmas pudding – this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Christmas pudding is quite divisive, some people love it, some hate it. I am firmly in the ‘love’ camp though I do get why lots of people don’t like it; it does tend to be quite dense and heavy.

This vegan one is a little bit lighter than a lot of recipes, but is still rich and moist. It is packed with juicy rum soaked dried fruit and is lightly spiced and perfectly festive.

It is the perfect way to round off your Christmas dinner and I think that this vegan pudding is just as good as, if not better than, the classic suet and egg laden version.

Christmas pudding may seem tricky to make but it is actually incredibly simple. It does take five hours to steam so you need to make sure that you start making it fairly early in the day; but it is all hands off time while it is cooking.

It can be stored for up to six months before Christmas (see instructions below for how to store it), or made as little as a couple of days in advance. On the day it will take an hour to steam before serving.

How To Make Vegan Christmas Pudding:

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

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight.

Mix together dried raisins, currants and chopped dried dates and apricots (or use a different selection of dried fruits as you like) with the zest and juice of an orange and some rum, brandy or sherry, cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.

The next day, stir a peeled and grated cooking apple into the fruit mixture; Bramley apple is best but Granny Smith will do if you can’t get hold of them.

Next, stir in self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice (pumpkin spice) followed by aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.

The aquafaba and coconut oil are absolutely the best replacements for the eggs and suet/butter that are usually used in Christmas pudding so I don’t recommend subbing them for anything else. As long as you use refined rather than virgin coconut oil your pudding won’t taste like coconut.

Grease a 1.2 – 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking.

Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn’t rise much but make sure that there is at least a centimetre gap at the top.

Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.

Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.

Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don’t let it touch the foil.

Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a little longer however). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.

When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.

Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.

On Christmas day, steam the pudding in the same way for one to two hours before serving it.

Top Tips:

You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Christmas pudding is traditionally made on Stir Up Sunday, which is the last Sunday before the season of Advent; but it can be made any time up to six months in advance of Christmas, and as little as a couple of days beforehand if needed.

Traditionally, everyone in the household is meant to take a turn stirring the pudding mix and make a special wish for the year ahead.

This recipe uses fresh rather than dried breadcrumbs; to make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.

Any leftover Christmas pudding will keep in the fridge for up to two weeks and can be reheated as needed. It can also be frozen for up to one year provided it is well wrapped.

How To Store Christmas Pudding:

This vegan Christmas pudding can be stored for up to six months provided you make it with alcohol and feed it every week or two with a little more alcohol.

Once the pudding is done steaming, allow it to cool then remove the tin foil and baking parchment and replace them with fresh ones. Store it in a cool, dark place (like a cupboard). Every two weeks, take off the foil and parchment and drizzle over a tablespoon of rum or brandy.

The pudding will drink it up and become more rich and moist for Christmas.

If you want to make the pudding without alcohol then you will not be able to store it for more than a couple of weeks as it is the alcohol that preserves it.

The pudding can also be frozen for up to a year. Thaw overnight before heating it through to serve.

How To Flame A Christmas Pudding:

When serving a Christmas pudding, traditionally you are supposed to set it alight with flaming brandy first. This is totally optional of course but it is quite a spectacle!

To light your pudding, once it has had it’s second steaming, turn it out onto a wide serving plate with a lip; you don’t want to end up with flaming alcohol running over the edge of the plate and onto the table!

Place about 2-3 Tbsp of brandy, rum or vodka in a metal ladle. Hold the bottom of the ladle over a candle, tealight or gas hob to heat up the alcohol.

Carefully tilt the ladle sideways slightly so that the alcohol catches light (or use a match) then gently pour the flaming alcohol over the pudding and turn out the lights so that everyone can see the flames!

What To Serve With Vegan Christmas Pudding:

Traditionally, Christmas pudding is served with either brandy sauce or brandy butter, but it is also great with ice cream, custard or cream.

To make a vegan brandy sauce, place 3 Tbsp cornflour (cornstarch) in a pan and gradually whisk in 400ml non-dairy milk (soy or oat would be the best options here). Whisk in 75g caster sugar then bring the pan to the boil, whisking constantly, until the sauce thickens.

Remove from the heat and stir in 3 Tbsp brandy (or rum), the seeds from 1 vanilla pod (or 1 tsp vanilla bean paste) and 100ml plant based cream (such as soy or oat). Serve the sauce warm with the pudding.

More Vegan Christmas Recipes:

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5 from 2 votes

Vegan Christmas Pudding

Vegan Christmas pudding - this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Course Dessert

Cuisine British

Keyword pudding

Prep Time 30 minutes

Cook Time 5 hours

Soaking Time: 12 hours

Servings 8 people

Author Domestic Gothess

Ingredients

150 g (5.3oz) raisins
100 g (3.5oz) currants
100 g (3.5oz) chopped dried dates
100 g (3.5oz) chopped dried apricots
4 Tbsp brandy/rum/sherry
finely grated zest and juice of 1 medium orange
1 medium cooking apple (about 220g unpeeled weight) (Bramley is best) peeled, cored and grated
100 g (3/4 cup + 2Tbsp) self-raising flour
70 g (1 cup) fresh breadcrumbs*
100 g (1/2 cup + 1 Tbsp) light brown soft sugar
1 tsp mixed spice (pumpkin spice)
75 g (1/4 cup + 2 Tbsp) melted refined coconut oil
3 Tbsp aquafaba (the liquid drained from a tin of chickpeas)
2 Tbsp non-dairy milk
40 g (1.4oz) chopped almonds (optional)

Instructions

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight. Mix together the raisins, currants and chopped dried dates and apricots with the rum/brandy/sherry and the orange zest and juice. Cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.
The next day, stir the peeled, cored and grated cooking apple into the fruit mixture.
Next, stir in the self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice followed by the aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.
Grease a 1.2 - 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Put the kettle on.
Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn't rise much but make sure that there is at least a centimetre gap at the top.
Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.
Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.
Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don't let it touch the foil.
Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a bit longer than that). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.
When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.
Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.
On Christmas day, steam the pudding in the same way for 1-2 hours before serving it. See instructions in the post above for how to flame it.

Recipe Notes

For the best results make sure that you follow the recipe closely and read the post above for all of the tips and information. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
*To make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.
You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Vegan Chunky Monkey Ice Cream (Banana Ice Cream With Chocolate & Walnuts)

July 17, 2019 by hannahhossack 3 Comments

Vegan chunky monkey ice cream – creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry’s copycat is easy to make and so delicious!

Since coming up with the rich and creamy ice cream base that I used to make my rich and creamy vegan chocolate ice cream; I’ve been wanting to use it to make loads of different ice cream flavours.

My vegan peanut butter and cookies ice cream was a delicious take on a Ben and Jerry’s ice cream flavour, and this amazing vegan chunky monkey ice cream is another take on one of their popular flavours – Chunky Monkey.

It consists of a creamy banana flavoured ice cream base, with plenty of chocolate chunks and pieces of walnut (or pecan). It is a great way of using up a couple of browned bananas if you don’t feel like baking banana bread.

Although it contains banana however, this is absolutely not a ‘nice cream’ – the kind of healthy ice cream that is made simply by blending chunks of frozen banana. This is a rich and creamy, indulgent, ‘proper’ ice cream.

Like my chocolate ice cream, the base is made using part blended cashews and part full fat tinned coconut milk. This gives such a smooth and creamy texture and the ice cream has no hint of iciness. I also can’t taste the coconut at all so if you’re not a fan of coconut don’t worry!

Lets Break Down The Ingredients:

Cashews: Soaked and blended with non-dairy milk, 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.

Bananas: A couple of very ripe bananas provide lots of banana flavour, without making the ice cream icy.

Salt: A little bit of salt really helps to balance the sweetness.

Vanilla Extract: A dash of vanilla helps to enhance the flavour.

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.

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.

Chocolate Chunks and Walnuts: I like lots of ‘bits’ in my ice cream so added plenty of chopped dark chocolate and walnuts. You could also use pecans instead, or just omit the mix-ins for plain banana ice cream.

How To Make Vegan Chunky Monkey Ice Cream:

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

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 non-dairy milk (I used soy) and blend until very smooth. (They are pictured with water below as I nabbed the image from a previous recipe; use milk for this one).

Add the full fat coconut milk, xanthan gum, bananas, sugar, cornflour, 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.

Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

Don’t let it boil for more than a minute; boiling cornflour for too long can cause it to break down and become runny again.

You can skip this step if you are not adding cornflour/cornstarch.

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).

Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up 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.

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

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

Repeat this until it reaches soft-serve consistency then stir through the chopped chocolate and walnuts.

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

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Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Vegan chunky monkey ice cream - creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry's copycat is easy to make and so delicious!

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) unsweetened non-dairy milk (I used soy)
400 ml (14 oz) full fat coconut milk (tinned, NOT the drinking variety)
160 g (3/4 cup + 1 Tbsp) caster sugar
200 g (2 medium) very ripe banana
1/4 tsp xanthan gum
1 Tbsp cornflour (cornstarch)* optional
1 tsp vanilla extract
1/2 tsp salt
100 g (3.5 oz) dark chocolate chopped
80 g (2.75 oz) walnuts (or pecans) broken into pieces

Instructions

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 the 250ml of milk and blend until very smooth.
Add the full fat coconut milk, sugar, bananas, xanthan gum, cornflour, vanilla extract and salt 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.
Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don't let it boil for more than a minute. Skip this step if you did not add cornflour/cornstarch.
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).
Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up 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

*The cornstarch gives the ice cream a thick, pudding-like texture. Omit it for a more melt-in-the-mouth texture.

Chocolate Raspberry Skillet Cookie For Two (Vegan)

February 11, 2019 by hannahhossack Leave a Comment

Chocolate raspberry skillet cookie for two – this indulgent vegan skillet cookie is really quick and easy to make, gooey in the middle and crisp around the edges. It is perfect for a romantic Valentine’s day dessert to share!

Valentine’s day is absolutely the worst day of the year to go out for a meal – the forced romance, the crowded restaurants, the cringy couples, the overpriced food…. I think it is far better to stay home and cook a nice meal yourselves instead….

Hazelnut Praline Ice Cream

April 5, 2018 by hannahhossack 1 Comment

Hazelnut praline ice cream – rich and creamy vanilla ice cream filled with pieces of delectable hazelnut praline. Delicious all year round!

I actually made this hazelnut praline ice cream before Christmas and was so busy at the time that I didn’t get round to posting the recipe. I came across the photos while I was having a laptop clean-up and figured that I really should get round to sharing the recipe for it!…

Chocolate Orange Mousse Pots & LactoJoy Review

March 3, 2018 by hannahhossack 1 Comment

Chocolate orange mousse pots – layers of creamy orange mousse and rich chocolate mousse. A decadent but light dessert best served with double chocolate shortbread for dunking! Post sponsored by LactoJoy

These chocolate orange mousse pots are an insanely delicious dessert that doesn’t leave you feeling overly full as they are so light and airy. They would make a great dessert for something like a dinner party as they look as well as taste good, and they are make-ahead and can be kept in the fridge for a couple of days before you serve them….

Pecan Pie Cheesecake

February 28, 2018 by hannahhossack 2 Comments

Pecan pie cheesecake – two amazing desserts rolled into one to give the best of both worlds!

It is currently freezing cold and snowy here so all I can think about eating is hearty comfort foods and puddings. I actually made this pecan pie cheesecake before Christmas and didn’t get round to sharing the recipe, but I thought that this cold snap was the perfect excuse to finally get round to posting it….

Slow Cooker Blood Orange And Ginger Steamed Pudding

February 15, 2018 by hannahhossack 1 Comment

Slow cooker blood orange and ginger steamed pudding – this delicious steamed pudding cooks right in your slow cooker! A perfect dessert for the colder months. Post sponsored by Crock-Pot.

Steamed pudding has a bit of a poor reputation I feel; bad memories of stodgy school desserts or the ones that come in a can perhaps? In reality, homemade steamed puddings are light, moist and utterly delicious. I have started making a chocolate one every Christmas instead of a Christmas pudding and there is never a crumb left….

Dessert

Here’s What You’ll Need To Make This Vegan Vanilla Ice Cream:

How To Make Vegan Vanilla Ice Cream:

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

More Vegan Ice Cream Recipes:

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Vegan Vanilla Ice Cream

Ingredients

Instructions

Recipe Notes

How To Make Small Batch Vegan Brownies:

Top Brownie Making Tips:

Can I Freeze Them?:

More Small Batch Vegan Recipes:

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Small Batch Vegan Brownies

Ingredients

Instructions

Recipe Notes

How To Make Vegan Chocolate Mousse:

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

How To Reduce Aquafaba:

More Vegan Dessert Recipes:

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Vegan Chocolate Mousse

Ingredients

Instructions

Recipe Notes

How To Make Vegan Christmas Pudding:

Top Tips:

How To Store Christmas Pudding:

How To Flame A Christmas Pudding:

What To Serve With Vegan Christmas Pudding:

More Vegan Christmas Recipes:

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Vegan Christmas Pudding

Ingredients

Instructions

Recipe Notes

Lets Break Down The Ingredients:

How To Make Vegan Chunky Monkey Ice Cream:

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

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Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Ingredients

Instructions

Recipe Notes

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

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.

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.

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.

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.