Gluten Free

Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

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A slice of Gluten-Free-Vegan-Poppy-Seed-Lemon-Thyme-Cake

All About This Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

Poppy seeds and lemon are a classic flavour combination, sure to please most cake eaters. I added fresh thyme from my greenhouse, to highlight the lemon notes. Thyme presents earthy, minty and slightly lemony characteristics so it’s a great addition to this cake. The cake crumb is surprisingly soft with a crumbly, moist sponge like texture. The gluten-free flour blend creates a flawless crumb that’s impossible to tell it’s vegan or gluten-free. It’s a 1-bowl (and a jug) cake that’s vegan, gluten-free, and it’s absolutely delightful. It’s a fantastic choice for an easy afternoon tea cake as it’s a single layer 8 inch round cake that measures around 1.5 inches in height. This recipe will become a staple in your household, especially if you have fussy gluten-free eaters.

Vegan Gluten Free Poppy Seed Cake mixing bowl

This cake uses a combination of white rice flour, almond flour, and potato starch as it’s gluten-free flour blend. Our egg replacer is xanthan gum which is a great egg replacer for gluten-free baking. It works as a binding agent and also helps create a spongy cake texture, which is hard in gluten-free vegan baking. A combination of coconut yoghurt, vegetable oil, and soy milk add the perfect amount of moisture to this cake, making one that will easily keep for 3 days without drying out.

This is only a single layered 8 inch cake. I use a standard 8 inch cake tin for this recipe. The brand I alway buy (and cherish) is USA Bakeware. I LOVE their cake tins. They are high quality, light coloured and last forever. This cake will present a slightly domed top and is very easy to decorate. I use a simple glaze recipe that is flavoured with vanilla, lemon essence, lemon rind and Thyme.

Vegan Gluten-free Lemon Poppy Seed Cake with Thyme Breakdown

Illustration of a Vegan Gluten-free Lemon Poppy Seed Cake with Thyme to show different elements of the cake

Skill:		Easy
Method:Mixing in one bowl
Size:Single layer 8 inch cake, 1.5 inches heigh
Serving:12 casual servings
Pairing:Vanilla ice-cream, sour cream or yoghurt
Sweetness:Moderate
Profile:Vegan, gluten-free, soft cake crumb
Storage:Stored in an airtight container in the fridge three to four days
Bakers Tip:You can also make this without thyme
Vegan Gluten Free Poppy Seed Lemon Cake on cooking rack

Tips For Making This Vegan Gluten-free Lemon Poppy Seed Cake

  1. Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
  2. Use vanilla bean seeds or high quality paste for the best flavour
  3. Don’t over bake this cake, the skewer will still present some sticky crumbs when poked throw the centre
  4. Bake on the middle rack of your oven
  5. Add a heatproof bowl of water to the bottom of your oven whilst baking, to help circulate the air and create an evenly baked cake

Ingredient Substitutions

  • swap potato starch with tapioca flour
  • swap almond flour with almond meal or pumpkin seeds ground into a meal for a nut free version
  • swap soy milk with coconut milk for a soy free version
  • swap xanthan gum with 1 flax egg (1 tablespoon ground flax seed mixed with 2 1/2 tablespoons boiling water)
  • swap lemon rind and essence with orange rind and essence for a different citrus flavour

Decorating This Vegan Gluten-free Lemon Poppy Seed Cake

  • This is a super easy decorating technique that takes minutes
  • When making the glaze for the cake, make sure not to make it too runny otherwise it will run off your cake
  • This cake is moist enough to eat without glaze or other decorations if you’re after a healthier version

Watch my video to see how easy it is to make this cake


Love Gluten-free recipes? Check out these…

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A beautiful slice of Gluten-Free-Lemon-and-Poppy-Seed-with-Thyme-Cake

Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

★★★★★

5 from 8 reviews
  • Author: Sara Kidd
  • Total Time: 68
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

An easy vegan gluten-free lemon poppy seed cake with thyme. 

Ingredients

Scale

Cake

  • 175 g (1 cup) white rice flour
  • 100 g (1 cup) blanched almond flour
  • 60 g (1/2 cup) potato starch
  • 3 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/4 teaspoon xanthan gum
  • 170 g (2/3 cup) caster sugar
  • 125 ml (1/2 cup) plain vegan coconut yogurt
  • 90 ml (1/3 cup + 2 teaspoons) vegetable oil
  • 330 ml (1 1/3 cups) plant milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon extract
  • Zest from one unwaxed lemon

Glaze

  • 125 g (1 cup) icing or confectioners sugar
  • 1 1/2 tablespoons plain soy milk
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon lemon extract
  • Zest from one unwaxed lemon
  • 1 tablespoon fresh Thyme leaves
  • Small lemon wedges to decorate

Instructions

Cake

  1. Preheat your convection oven to 170°C (340°F). Lightly grease and line one 8 inch round cake cake tin with baking paper and grease again.
  2. In a large mixing bowl, sift the rice flour, almond flour, potato starch, poppy seeds, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add sugar and stir through. Make a well in the middle of your dry ingredients.
  3. Place the coconut yoghurt, oil, plant milk, vanilla, lemon extract and zest in a large jug and stir until completely smooth.
  4. Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine. 
  5. Pour the batter into your cake tin and tap on your bench with force to release any large air bubbles. 
  6. Bake on the middle rack of your oven for 45 – 48 minutes (BUT check your cake’s progress at the 40 minute mark), until a skewer inserted into the center comes out almost clean of cake batter and the top bounces back when gently pressed.
  7. Let cool in the tin for 10 minutes before flipping onto a cake rack to allow your cake to completely cool. Once your cake has cooled, move onto making the glaze. 

Glaze

  1. Mix the icing sugar, soy milk, vanilla, lemon extract, lemon rind together in a small bowl until it becomes a smooth, thick icing. Pour evenly over the top of your cooled cake. Sprinkle thyme leaves over the top and some small lemon wedges. Serve.
  • Prep Time: 20
  • Cook Time: 48
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: Gluten-free, vegan, poppy seed, lemon, thyme

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Gluten-free Vegan Chocolate Cake

By 5 Comments

Vegan Gluten-free Chocolate Cake Slice by Sara Kidd

I’m obsessed with gluten-free vegan chocolate cake recipes. I have developed quite a few gluten-free vegan chocolate cake recipes and I decided to make a version that’s the easiest to bake. This recipe is so easy.  It’s a 1-bowl (and a jug) cake that’s vegan, gluten-free, coffee-free and it’s absolutely decadent. It’s a fantastic choice for a birthday cake as it’s a double layer 8 inch round cake that measures 3.5 inches in height before piping.

This gluten-free vegan chocolate cake uses white rice flour, almond flour, and tapioca flour as it’s gluten-free flour blend. Our egg replacer is xanthan gum which is a great egg replacer for gluten-free baking. It works as a binding agent and also helps create a spongy cake texture, which is hard in gluten-free vegan baking. A combination of soy milk and water add a lot of moisture to this cake, as you generally see in other rich chocolate cake recipes. It’s not as dense as a mud cake but it is on the more heavy side without being too dense.

This is a really big cake so be prepared. I use two spring form 8 inch cake tins as you need the depth of at least 3 inches to hold the amount of batter. I use Jamie Olivers cake tins and I love them because they are blue. You will also need a large mixing bowl. I ended up using my mix master bowl as there is also of cake batter in this recipe. The cake should not sink in the middle and will produce a slight dome on top.

Gluten-Free Vegan Chocolate Cake Breakdown

Skill:Easy
Method: Mixing in one bowl
Size:Double layer 8 inch cake, 3.5 inches heigh before piping, each layer is 1.8 inches in height 
Serving: 12 to 15 casual servings
Pairing:Any type of frostings, fillings or inclusions
Sweetness: Moderate
Profile:Gluten-free, Chocolate, Caffeine-free, Nut-free option, heavy cake crumb
Storage:Un-iced layers stored in an airtight container outside of fridge one to two days, once sealed with ganache, airtight container in the fridge for 3 to 5 days. It’s a very moist cake, so will take a few days to dry out
Bakers Tip:Use a high quality dutch-process cocoa powder for a more complex, smooth chocolate flavour. Add cinnamon for extra spice. Exchange 1/2 recommended water for liquid coffee to enhance the chocolate flavour. 
Vegan Gluten Free Chocolate Cake with Ganache

Tips For Making This Gluten-Free Vegan Chocolate

  1. Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
  2. Use a vanilla bean paste for the best flavour
  3. Don’t over bake this cake, the skewer will still present some sticky crumbs when poked throw the centre
  4. Use spring form tins that are at least 3 inches in height, this is a big cake
  5. Use a high quality vegan dark chocolate (50 to 65% cocoa) for your ganache

Ingredient Substitutions

  • swap cocoa powder with Dutch cocoa powder for a smoother chocolate flavour
  • swap tapioca flour with potato starch
  • swap almond flour with almond meal or pumpkin seeds ground into a meal for a nut free version
  • swap soy milk with coconut milk for a soy free version
  • swap xanthan gum with 3 flax eggs
Vegan Gluten-free Chocolate Ganache Cake by Sara Kidd

Decorating This Gluten-Free Vegan Chocolate Cake

  • If you’re new to decorating ganache cakes, check out my Ganache Decorating Workshop below and learn my easy technique to create the perfect vegan chocolate ganache finish on all your cakes
  • To create a super shiny finish, use a kitchen blow touch and brush quickly across the finished cake with the gas flame
  • You can also decorate this cake with a chocolate buttercream or any type of vegan buttercream you like
  • This cake also pairs really well with my vegan custard recipe
  • Vegan Ganache Decorating
  • Vegan Ganache Decorating by Sara Kidd
  • 4 Ganache Tutorial Sara Kidd
Vegan Ganache Workshop

Love Gluten-Free Vegan Baking? Check out these recipes…

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Vegan Gluten-free Chocolate Cake Slice by Sara Kidd

GLUTEN-FREE VEGAN CHOCOLATE CAKE

★★★★★

5 from 6 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
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Description

This recipe is so reliable, super moist and it doesn’t sink when baked. The flavour is what you would absolutely desire from a chocolate cake.

Ingredients

Units Scale

Cake

  • 330 g white rice flour (1 3/4 cups + 2 tablespoons )
  • 180 g almond meal or almond flour (1 3/4 cups )
  • 80 g tapioca flour (1/2 cup + 2 tablespoons)
  • 170 g cocoa powder (1 1/3 cups + 1 teaspoon )
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 340 g caster sugar (1 1/2 cups)
  • 500 mls plain soy milk (2 cups )
  • 2 tablespoons white vinegar
  • 400 ml water, at room temperature (1 1/2 cups + 5 teaspoons )
  • 200 ml extra virgin olive oil (3/4 cup + 2 teaspoons )
  • 2 teaspoons vanilla bean paste

Vegan Butter Ganache

  • 450 g full-fat plant based cream, 35% fat (1 1/4 cups )
  • 750 g high quality vegan dark chocolate (50-65% cocoa), roughly chopped (3 1/3 cups)
  • 150 g vegan butter or margarine (1/4 cup + 1 tablespoon + 2 teaspoons )

Filling

  • 45 g flaked almonds (1/2 cup )
  • Pinch of sea salt

Instructions

Cake

  1. Preheat your convection oven to 165°C/335°F. Grease and line two 8in spring form cake tins that are at least 3 inches in height, with baking paper and grease again.
  2. This is a big cake and there is a lot of batter. In your largest mixing bowl, sift the rice flour, almond meal, tapioca flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add the sugar and stir through. Make a well in the middle of your dry ingredients.
  3. Add the soy milk, vinegar, water, oil, and vanilla to a large jug, stirring to combine.
  4. Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine. It will be a runny batter.
  5. Pour the batter evenly into your cake tins and firmly tap it on your bench with force to release any large air bubbles.
  6. Bake on the middle rack of your oven for 55 to 60 minutes, or until a skewer inserted into the center comes out with just a few sticky moist crumbs clinging to it, and the top springs back when gently touched.
  7. Let cool in the tin for 10 minutes before releasing and flipping onto a cooling rack to allow it to completely cool before frosting.

Ganache

  1. Heat cream in a large, heavy-bottomed pot on low heat, until small bubbles appear around the edge and it starts to steam. You want to catch it right before it’s about to start to boil. Alternatively, you can heat in the microwave.
  2. Remove from the heat and add chocolate, making sure it is covered by the cream. Cover and let sit for 5 minutes.
  3. Stir vigorously using a whisk, until smooth.
  4. If there are any lumps, put the pot back onto the stove over very low heat. Stir until the lumps have melted and the ganache is shiny. Alternatively, heat in the microwave in short intervals whilst stirring in between.
  5. Add butter and stir through until smooth and creamy. Cover with plastic wrap and push it down into the ganache so it covers everything. Allow to sit for an hour to overnight on your bench until it has reached smooth slightly goopy American style peanut butter consistency. The amount of time it will take depends on your climate.

Filling

  1. In a fry pan, dry roast your almonds until they become fragrant and slightly brown. Season with sea salt and set aside.

How To Assemble

  1. Once your cakes have cooled, use a sharp serrated knife to level the tops of your cakes. They should be completely flat and exactly the same height.
  2. Place the bottom layer onto a cake board. Spread a small amount of ganache on top of this layer to seal it. Place your almonds on top of the ganache and gently press down to secure it. Dollop a few more tablespoons of ganache over the almonds and spread out evenly.
  3. Add your second layer on top with the flat bottom side facing up. Completely cover your cake in ganache and smooth with a cake scraper. Chill in the fridge for 20 minutes to completely set the ganache.
  4. Add 1 cup of your remaining ganache to a heat proof bowl and heat it on your stove top or in your microwave until it’s at a very runny consistency. Remove your cake from the fridge and pour over the top of your cake, using a palette knife to help it drip over the edges. Chill in the fridge for 20 minutes to completely set the ganache drip.
  5. Add your remaining ganache to a mix master with a whisk attachment and whip until light and fluffy.
  6. Using your piping bag with a large round nozzle, fill with ganache frosting. Remove cake from fridge and hold piping bag straight above your cake and pipe small round puffs with pointed tips. Repeat to cover the entire top of your cake.
  7. Using a kitchen blow torch, toast the sides of the cake until shiny; this should only take a second to achieve. Don’t toast for too long otherwise you will melt your ganache too much. Serve!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Cake
  • Cuisine: Dessert

Keywords: cake, chocolate, gluten-free, vegan

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Vegan Marzipan

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Vegan Marzipan by Sara Kidd

Marzipan is underrated. It’s had a bad rap for a while. I think this is because the store brought marzipan is actually quite horrible. Where as fresh homemade marzipan is seriously addictive. It’s soft, melts in the mouth without being gluey and tastes like real almonds and powdered sugar. This recipe is perfect for the following uses

  • covering cakes as an alternative to fondant
  • filling chocolates
  • covering cookies
  • eating by itself (I know what I said!)

This recipe is very user friendly. The only advice I have is to make sure you’re using a fine almond flour (not almond meal) and allow the marzipan to set in the fridge before rolling or using. It also helps to heat the glucose syrup in the microwave to make it easier to distribute.  

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Vegan Marzipan by Sara Kidd

Vegan Marzipan

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Total Time: 10 minutes
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Description

Make your own delicious marzipan

Ingredients

Units Scale
  • 240 g blanched almond flour (not almond meal)
  • 160 g icing sugar (plus additional for dusting)
  • 1/4 cup glucose syrup
  • 2 tbsp water
  • 1 tsp rosewater
  • 1 tsp almond extract

Instructions

  1. Place almond flour and icing sugar in the food processor and pulse until combined.
  2. Add glucose syrup, water, rosewater, and almond extract. Pulse ingredients until they begin sticking together.
  3. Turn the mixture out onto a pastry mat and knead together until smooth. Roll into a fat cylinder shape. Wrap in baking paper and place in the fridge to set for at least 2 hours.
  • Prep Time: 10 minutes
  • Category: Cake Frosting

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I use this recipe for my Battenberg Cake recipe that is part of my “Vegan Around The World” series. Watch me whip up the marzipan below.

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Vegan Gluten-free Halloween Cupcakes

By 6 Comments

Vegan Gluten Free Cupcakes

Let’s bake Vegan Gluten-free Halloween Cupcakes!

This Halloween make it bloody, bloody delicious! These super fun vegan gluten-free cupcakes are so easy to bake and the recipe is divided into easy to follow sections. The flavour profile of these vegan cupcakes is divine. What’s not to love?

These cupcakes are lemon flavoured with a raspberry filling and a cream cheese buttercream.

This gluten-free vegan cupcake recipe consists of:

  • Gluten-free Lemon Cupcake
  • Raspberry Filling and Blood Drip
  • Cream Cheese Vanilla Buttercream
  • Fondant Knife

And it’s all vegan! What’s not to love?

Vegan Gluten-free Halloween Cupcakes Breakdown

Skill:Easy
Method: Mixing in one bowl
Size:Cupcake size
Serving: 12
Pairing:Spooky decorations
Sweetness: Moderate
Profile:Gluten-free, vegan, light fluffy cupcake, sweet filling with a creamy frosting
Storage:Stored in an airtight container outside of fridge one to two days
Bakers Tip:Best eaten on the day you make as gluten-free dries out quickly 

Watch this live video recording to see how I make these cupcakes

Watch this live recorded bake along with myself and Zacchary Bird as I bake these cupcakes and Zacchary bakes Mac and Cheese Balls.

Screen Shot 2020 10 20 at 9.55.40 AM
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Vegan Killer Gluten Free Cupcakes

Vegan Gluten-free Halloween Cupcakes

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Total Time: 24 hours
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

Gluten Free Lemon Cupcakes, Raspberry Filling & Cream Cheese Frosting

Ingredients

Units Scale

Bloody Knife – it’s recommended to make these 1st or the night before

  • Small amount of vegan grey fondant
  • Small amount of vegan black fondant
  • Small flat vegan candy circles (I get these from Fancy Sprinkles – optional)
  • CMC powder
  • Corn flour for dusting

Gluten-Free Lemon Cupcakes

Raspberry Bloody Filling

  • 200 g raspberries (fresh or frozen)
  • 120 g caster sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornflour or cornstarch
  • 2 drops vegan red food colouring

Cream Cheese Frosting

Bloody Drip

  • 3 tbsp of the bloody raspberry filling
  • 1 1/2 tsp glucose syrup
  • 2 drops vegan red food colouring

Instructions

Method for the Bloody Knives

  1. Flour a clean surface with a small amount of cornflour.
  2. Add a sprinkle of CMC powder to your fondants and massage thoroughly.
  3. Using a rolling pin, roll out your grey and black fondants to around 1 mm thickness.
  4. Using a paring knife, cut out 12 small rectangles that look like the blade of a butcher’s knife.
  5. Using a paring knife, cut out 12 long strips that look like the handle of a butcher’s Knife.
  6. Join the handles to the blades. You can glue them by wetting the join with the tiniest amount of water or mix together some CMC powder with water to make some glue.
  7. Push the white circles into the top left corner of the knives. This step is optional.
  8. Allow these to harden for at least a few hours or overnight.

Method for Cupcakes

  1. Preheat your conventional oven to 200C/392F and line 2 cupcake trays with cupcake liners
  2. In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. Make a well in the middle of your flour.
  3. In a large jug, mix all wet ingredients together.
  4. Pour liquid into a flour bowl and beat together with a hand mixer until just combined on a low speed.
  5. Use an ice cream scooper to evenly distribute batter into your cupcake trays. You should only fill them ¾ of the way up. This is around one large ice-cream scoop.
  6. Turn your oven down to 185C/365F and bake on the top rack of your oven for 15 – 17 minutes. The tops should bounce back when you touch them, this is when you should take them out of the oven.
  7. Allow to completely cool down before decorating.

Method for Bloody Filling

  1. Add all ingredients except for cornflour to a large pot and bring to a simmer. Mix cornflour with a few tbsp of cold water in a separate bowl.
  2. Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour paste until it thickens.
  3. Once the filling has thickened, remove from heat and pour into a strainer over a large bowl. Push it through so the seeds are all that’s left in the strainer.
  4. Place the bowl into the fridge or freezer to cool down the filling. It needs to be cold before you can use it otherwise it’s going to melt your buttercream.

Method for Cream Cheese Frosting

  1. Sieve your icing sugar into a bowl and set aside.
  2. Using a standard mixer with a paddle attachment beat butter for 5 minutes or until it’s super smooth with no lumps.
  3. Place the cream cheese in a heatproof bowl and warm in the microwave until it is soft to touch – try 10 seconds.
  4. Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 10 minutes until completely smooth.
  5. Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
  6. You can now use it to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.

Method for Bloody Drip

  1. Place glucose syrup in the microwave for 15-20 seconds to make it really runny.
  2. In a small bowl mix all ingredients together. Allow to cool down a little as you don’t want it to melt the buttercream. Once it starts to kinda clot that’s when you can use it.

Method for Assembling Cupcakes

  1. Using an apple corer, remove the centre of the cupcake ¾ of the way down.
  2. Fill with bloody filling.
  3. Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake.
  4. Using a small spoon, spoon some of the blood onto the very top of the cupcake and let it drizzle down.
  5. Push a knife into the centre of the blood.
  • Cook Time: 24 hours
  • Category: Cupcakes
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: cupcake, vegan, gluten-free, halloween

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No-Bake Flourless Vegan Caramel Crunch Cookies

By 2 Comments

Caramel Crunch Cookies 2

This no-bake, flourless caramel crunch cookie is going to fix any sweet tooth craving you have in lockdown. This vegan recipe uses very simple ingredients from your pantry to create a very satisfying snack. You can see me bake this on my Bake-Along with Vegan Chef Zacchary Bird here: https://www.facebook.com/events/624857121398023/

Caramel Crunch Cookies copy

Here are some tips for this recipe

  • These keep best in the fridge or freezer for weeks
  • You can use any nuts or muesli
  • Use silicon egg rings to help create that perfect round shape when setting the caramel
  • When making your caramel, make sure the sugar syrup is a dark brown before you add your coconut cream
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Vegan Caramel Crunch Cookies by Sara Kidd

No Bake Flourless Vegan Caramel Crunch Cookies

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Yield: 6 large cookies 1x
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Description

Very simple cookie recipe with ingredients from your pantry

Ingredients

Units Scale

Caramel

  • 220 grams caster sugar (1 cup)
  • 60 ml water (1/4 cup)
  • 1 tsp white vinegar
  • 100 grams coconut cream (1/3 cup + 1 tbs)
  • good pinch sea salt

Cookie

  • 160 g favourite roasted muesli or granola (approx 1 1/2 cups)
  • Handful of your favourite salted nuts chopped coursely (or whatever you have handy)
  • 250 g high quality vegan dark chocolate ((50 to 70% cocoa) or whatever you have handy)

Decoration

  • 50 g vegan white chocolate
  • Pink candy colouring or petal dust

Instructions

  1. Combine sugar, water, white vinegar in saucepan. Stir over low heat until the sugar dissolves. Don't bring to boil until all the sugar has completely dissolved.
  2. Increase the heat to high and bring to the boil without stirring.
  3. Once very golden but don't burn, take off heat and allow to sit for a minute.
  4. Very slowly stir in coconut cream (it's going to bubble so be EXTRA careful) + salt until completely combined and put back on the stove at medium heat to boil for a few seconds whilst viciously stirring – don't let it burn.
  5. Take off heat and pour muesli and nuts into the pot. Stir to completely cover. Make sure it’s not too runny. If so add more muesli.
  6. Arrange 6 silicone egg rings on a lightly greased baking tray. Fill each ring about half a centimetre and place in freezer to set for about 15 minutes.
  7. Melt chocolate in a large mixing bowl in the microwave in short bursts or using a double boiler method.
  8. Remove caramels from the freezer and using a spatular or a butter knife gently lift the caramels onto a cooling rack and place over the baking tray. It's going to be sticky!
  9. Dunk each caramel into the chocolate and completely cover. Scrape off excess chocolate and place on the rack. Once you have covered all cookies put back into the freezer to set.
  10. To decorate, melt white chocolate and add colouring. Remove cookies from freezer and drizzle over the top of each cookie. Keep cookies cold in the fridge or freezer right up until eating.
  • Category: Snack
  • Cuisine: Dessert

Keywords: caramel, flourless, vegan cookie

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LOOKING FOR MORE FLOURLESS RECIPES? Check out this Flourless Chocolate Cake

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Vegan Flourless Chocolate Cake

By 6 Comments

Flourless Chocolate ake by Sara kidd 2 copy

This vegan flourless chocolate cake is going to blow your mind. No eggs, no milk, no flour and the main ingredient is potatoes. And it tastes DIVINE. If you can’t leave home, have barely any ingredients, this is the recipe you definitely want to make.

PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.

Flourless Chocolate ake by Sara kidd copy

Here are some tips for this vegan flourless chocolate cake recipe:

  • You can use any type of potato or even pumpkin
  • If you allow the cake to set in the fridge after baking the texture will improve, I like this cake even better the next day
  • You can freeze this cake for up to a month
  • You can heat the cake up to give it a more gooey texture
  • You can use any vegan chocolate you have handly, even chocolate chips
  • You can add nuts to the batter for extra texture
  • Serve with my custard recipe
  • If you don’t have golden syrup you can use maple syrup or agave syrup
  • Make sure your potato has absolutely no lumps in it

Here are the steps in photos so you can easily see the process for this vegan cake recipe:

  • Step 1 Flourless Chocolate ake by Sara kidd 6
  • Step 1 Flourless Chocolate ake by Sara kidd 7
  • Step 2 Flourless Chocolate ake by Sara kidd
  • Step 1 Flourless Chocolate ake by Sara kidd 3
  • Step 1 Flourless Chocolate ake by Sara kidd
  • Step 3 Flourless Chocolate ake by Sara kidd
  • Step 4 Flourless Chocolate ake by Sara kidd
  • Step 5 Flourless Chocolate ake by Sara kidd 2
Step 5 Flourless Chocolate ake by Sara kidd
  • Step Flourless Chocolate ake by Sara kidd
  • Step Flourless Chocolate ake by Sara kidd 2
Print
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Vegan Flourless Chocolate Cake

Vegan Flourless Chocolate Cake

★★★★★

4.6 from 9 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour 25 minutes
  • Yield: 1 8 inch cake 1x
Print Recipe

Ingredients

Units Scale
  • 50 g cocoa powder (1/2 cup )
  • 77.5 g brown sugar (1/2 cup )
  • 1/2 tsp salt
  • 220 g vegan chocolate
  • 3 tbs vegetable oil
  • 3 tbs golden syrup (can use maple or agave syrup)
  • 2 tsp vanilla extract
  • 350 g potato puree (roughly 4 small-medium sized potatoes boiled then mashed until completely smooth)

Instructions

  1. Preheat your oven to 190C/374C and grease an 8IN/20CM springloaded cake tin.
  2. In a large mixing bowl, sieve cocoa powder, sugar and salt and mix with a whisk until well combined.
  3. Melt chocolate, pour in oil, syrup and vanilla and whisk until well combined.
  4. Add potato puree (make sure the potato is completely smooth) and chocolate to the large mixing bowl. Mix together on a low speed using an electric hand mixer until just combined.
  5. Pour into your cake tin and smooth out until completely flat and even.
  6. Bake for 50 to 55 minutes or until the top is just firm. It's still going to be quite soft.
  7. Remove from oven and allow to cool. Put in the fridge to set the cake for at least 2 to 3 hours. The cake will become firmer overnight if left in the fridge. Serve with my vegan custard recipe.

Notes

PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.

The photo of the cake are taken after the cake had set in the fridge overnight. So don’t worry if your cake is slightly gooey in the middle.

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Cake

Keywords: cake, chocolate, flourless, glutenfree, vegan

Did you make this recipe?

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