Chocolate

Vanilla Cake with Cookies n Cream

By 7 Comments

Vegan Vanilla Cake with Cookies n Cream oreos
This is a sweet cake! It’s an American style vanilla butter cake (it’s definitely sweet) with a fabulous cookies and cream frosting. You can either use vegan store brought cookies or make your own. Either way it’s a sweet-as winner!  [Read more…] about Vanilla Cake with Cookies n Cream

Vegan White Chocolate Mud Cake

By 18 Comments

Vegan White Chocolate Mud Cake

After making the dark chocolate mud cake, I wanted to make it white chocolate. White chocolate is a little hard with vegan recipes but this one is fabulous! Keep in mind this is very dense cake as it’s in the same style as a traditional mud cake. 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan White Chocolate Mud Cake

White Chocoholic Mud Cake

★★★★★

5 from 6 reviews
  • Total Time: 26 minutes
  • Yield: 2 makes 2 x 6IN cakes 1x
Print Recipe

Ingredients

Units Scale
  • MELT
  • 120 g vegetarian shortening ((you can use spectrum naturals, crisco or copha))
  • 40 g corn flour or corn starch
  • 50 g cacao butter ((you can use coconut oil if you don’t have it))
  • 100 g vegan white chocolate (I use Sweet Williams White Chocolate)
  • MIX
  • 125 ml chickpea water (1-2 cans should be enough)
  • 125 ml soy milk mixed with 1 tbs white vinegar
  • 3 tbs vanilla bean paste
  • 125 ml boiling water
  • SIEVE
  • 300 g plain all purpose flour or cake flour (low protein plain cake flour is the best option if available)
  • 440 g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • BUTTERCREAM
  • See notes for recipe link
  • 1/2 cup fresh or freeze dried raspberries

Instructions

  1. Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
  2. Melt shortening in small pot on stove, take off heat and stir in corn flour, place back on medium heat and add cocoa butter, stir until smooth, take off heat and add chocolate and let it melt, stir to combined, if there are still chunks of chocolate, put on very low heat and stir until smooth then take off heat
  3. Add chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
  4. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
  5. Add liquids from pot very slowly and mix on lowest speed, till just combined
  6. Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
  7. Once water is mixed, scrape down the sides, mix again on low for a few seconds
  8. Divide between tins, tap tins on bench to release air bubbles, bake 90-100 mins, check with a skewer through center, if it comes out clean it’s ready
  9. Let completely cool in tin as its a delicate cake, then flip on cake rake
  10. See recipe below for BUTTER CREAM for filling and icing
  11. When filling cake press raspberries into the buttercream

Notes

For Buttercream Recipe GO HERE
 
NOTES ABOUT THIS CAKE * This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking. * This cake also works really well with ganache * This is a great caving cake as it doesn’t crumb too much
  • Prep Time: 25 minutes
  • Cook Time: 1 minute
  • Category: Berries, Birthday, Cake, Chocolate, High Tea, Summer, Wedding Cake

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Discover recipe ideas, get advice and join in on vegan baking conversations with 22,000 keen bakers on Facebook.

Facebook Group Cover 1
Join Facebook Group

Choc Fudge Cream Cheeze Cookie Sandwich

By Leave a Comment

VeganChocFudgeCreamCheezeCookieSandwich

 
Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
VeganChocFudgeCreamCheezeCookieSandwich

Choc Fudge Cream Cheeze Cookie Sandwich

★★★★★

5 from 1 reviews
  • Total Time: 1 hour 50 minutes
  • Yield: 10 large Double Cookies 1x
Print Recipe

Ingredients

Units Scale
  • WET
  • 375 g vegan butter (unsalted )
  • 125 g dark dutch cocoa
  • 1 tbsp cinnamon
  • 1 tbsp vanilla bean paste
  • 1 tbsp tbs coffee powder (dissolved in 3 tbs water)
  • soy milk (just a little spare on the side )
  • DRY
  • 150 g self raising flour
  • 150 g bread flour
  • 270 g caster sugar
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 100 g semisweet vegan chocolate chopped or can be chips
  • 100 g white vegan chocolate chopped or can be chips
  • FILLING
  • 255 g vegan cream cheese (I use tofutti cream cheese)
  • 150 g icing sugar (sieved )
  • 1/2 tbs vanilla bean paste
  • 40 g roasted sweet hazelnuts chopped

Instructions

  1. Sieve flours + sugar + baking soda + salt in large bowl, put aside
  2. Melt butter in small saucepan, take off heat and stir in cocoa, cinnamon, vanilla and coffee
  3. Add butter mix to flours and mix together with your hands until just combined. Add a splash of soy milk if it’s too dry
  4. Add both chocolate pieces until just combined
  5. Make a space on your bench and roll out a long piece of plastic cling wrap about 50 cms long but don’t cut, leave the roll attached
  6. Place the dough in the centre of the wrap then fold the cling wrap back over the top leaving room at each end to roll the dough out flat between the cling wrap
  7. Using a non-stick rolling pin, roll out the dough to about 1-2cm thick and seal the corners
  8. Chill in the fridge overnight or in the freezer for an hour
  9. Pre-heat an electric oven to 170C/338F and grease 2 x large cookie trays
  10. If you want perfect circles, get 6 egg rings and a glass or cookie cutter that’s slightly smaller, using the smaller circle cut out your cookies
  11. Place your egg circles on your baking tray and put the cookies in the middle centred
  12. If you don’t want them perfect, you can cut them with a cutter or roll them into balls
  13. Place in oven for 12-14 minutes until the top if firm. Don’t over cook
  14. Let them sit until completely cool so they become firm for icing
  15. FOR FILLING: Beat vegan cream cheese, icing sugar and vanilla bean together, don’t over beat
  16. Let chill in the fridge to reset for an hour
  17. Fill a pipping bag with a plain circle nozzle
  18. ASSEMBLE YOUR COOKIES! Using pipping bag fill on side of the cookie
  19. Press some nuts into the middle
  20. Take another cookie and press onto the top
  21. Now eat!

Notes

These are BIG RICH cookies and usually 1 cookie can feed 2 people

  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Category: Cookies
  • Cuisine: Snack

Keywords: dairy free, egg free, fudge, vegan, vegan baking, vegan cookie

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can't wait to see what you've made!

Recipe Card powered byTasty Recipes