Nut Free

Vegan Choc Chip Brownies

By 5 Comments

Vegan Brownies by Sara Kidd V2

Aren’t brownies just so romantic? We all need a good vegan brownie recipe. It fixes breakups, bad grades, lost wallets and pretty much anything that’s slightly annoying. Add coffee and it’s the winning team. This vegan recipe is really easy to whip up and a great one to add variations. Here are some quick tips for these vegan brownies:

  • Want chewy denser brownies? Add 25g of extra butter
  • You can swap out or add nuts, marshmallows or lollies to this recipe
  • If possible, use the best quality vegan chocolate you can, it really adds to the flavour

I didn’t create step by step photos for this one as I have limited ingredients due to being in lockdown because of Covid-19. However, I have another vegan brownie recipe that’s similar here, where you can see some of the steps used.

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Vegan Chocolate Chip Brownie by Sara Kidd

Vegan Chocolate Chip Brownies

★★★★★

5 from 5 reviews
  • Author: Sara Kidd
  • Total Time: 55 minutes
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Description

Easy vegan brownies

Ingredients

Units Scale
  • 2 tbsp ground flaxseed or chia seeds
  • 5 tbsp boiling water
  • 220 g vegan butter or margarine
  • 200 g vegan dark chocolate
  • 170 g plain all-purpose flour
  • 160 g white sugar
  • 80 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 150 g vegan chocolate chips

Instructions

  1. Preheat your oven to 170C/338C. Line a deep 18CM by 27CM baking tray with baking paper and grease with oil.
  2. In a small mixing bowl mix ground flaxseed or chia seeds with boiling water together to form a paste. Set aside.
  3. In a large heatproof bowl melt butter and chocolate together in the microwave in short bursts or on the stove in a saucepan. If you want a chewier denser brownie, add 25g of extra butter. Set aside for a few minutes to cool.
  4. In another mixing bowl, sieve together flour, cocoa, sugar, baking powder and salt. Give it a good whisk to combine. Add half the amount of chocolate chips.
  5. Add flaxseed paste to butter chocolate mix. Stir with a whisk until combined.
  6. Pour into flour mixture, and fold through with a spatula or wooden spoon.
  7. Pour mixture into your baking tray and spread out evenly in the tray using your spatula.
  8. Add remaining chocolate chips over the top and gently push into the batter.
  9. Bake on the top rack of your oven for 35-40 minutes. You want the top to be slightly firm and the centre will still be slightly gooey. Once out of the oven allow to sit for 30 minutes so it can become firm. Slice and serve.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: Dessert

Keywords: brownie, chocolate, chocolate chips, recipe, vegan

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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
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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
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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

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Vegan Jaffa Tart

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Vegan Jaffa Tart

If you’re an orange and dark chocolate lover then this vegan jaffa tart if the one for you! It’s not overly sweet and has that classic orange tang with the smooth silky feel of dark chocolate ganache. It’s an easy vegan tart to bake with a classic combination that looks super fancy and is sure to impress your non-vegan guests. The orange curd filling tastes exactly the same as a non-vegan version no-one will ever know the difference. I hope you love this jaffa tart as much as me.

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Vegan Jaffa Tart

Vegan Jaffa Tart

★★★★★

4.9 from 8 reviews
  • Author: Sara Kidd
  • Total Time: 21 minutes
  • Yield: 1 rectangle tart 1x
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Ingredients

Units Scale

ORANGE CURD

  • 5 tbs cornflour (or cornstarch if US)
  • 5 tbs vegan butter or margarine
  • 150 ml orange juice
  • 170 g caster sugar (more if you like it sweet and not so tangy)
  • 1 tbs grated orange rind (use organic oranges for best results)
  • vegan orange food colouring (optional )

CHOCOLATE GANACHE TOPPING

  • 150 g vegan dark chocolate
  • 150 ml coconut cream

CANDIED ORANGE PEEL GARNISH

  • 170 mls water
  • 170 g caster sugar (plus 2 tablespoons extra)
  • the peel from two oranges cut into very thin strips (use organic oranges for best results)

Instructions

PASTRY

  1. See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

ORANGE CURD

  1. Melt butter in small saucepan on low heat
  2. Take off heat and mix in flour to form a paste
  3. Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens
  4. Take off heat and pour into your pastry case. Smooth out so it’s even and place into the fridge to set

CHOCOLATE GANACHE

  1. Heat coconut cream until small bubbles start to form around the outside
  2. Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.
  3. Stir chocolate through cream until it’s completely smooth. If it’s still lumpy, gently heat on a very low heat until completely smooth.
  4. Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

CANDIED ORANGE GARISH

  1. In a small saucepan heat water and sugar until sugar has completely dissolved
  2. Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don’t want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.
  3. Place peel on the top of your completely set tart as a garnish or serve it on the side.

Notes

SHORTCRUST PASTRY RECIPE

EASY PIE TART RECIPE

This tart keeps in the fridge for up to a week. See my youtube video for more tips and tricks. 

  • Prep Time: 1 minute
  • Cook Time: 20 minutes
  • Category: Citrus, Dessert
  • Cuisine: Dessert

Keywords: dairy free, egg free, orange, tart, vegan, vegan baking, vegan ganache, vegan pastry, vegan tart, video

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BAKERS NOTE: Please see my PIE CRUST PASTRY or my SHORT CRUST PASTRY recipe. These are great options for this tart. I used a rectangle tart pan-sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

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Vegan Custard Recipe

By 28 Comments

Easy Vegan Custard Recipe

Vegan vanilla custard is a must with any apple pie, chocolate cake or ice-cream. Just because we’re vegan doesn’t mean we can’t have epic custard to satisfy all our vegan dessert desires. I assure you, it tastes exactly the same and this vegan recipe takes about 5 minutes to whip up using normal everyday ingredients. Thank me later…

The trick I learned when wanting to make a vegan custard, sauce or juice thick is to create a flour-based paste and add it to your liquid. This will thicken any sauce or custard. Once heated the vegan custard will thicken. You can add more cornstarch to your recipe if you’re wanting it to be thicker.

Flourless Chocolate Cake

This vegan custard recipe pairs really well with our latest flourless chocolate cake.

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vegan vanilla custard, egg free custard, dairy free, vegan recipe

Easy Thick Vegan Vanilla Custard

★★★★

4 from 60 reviews
  • Total Time: 5 minutes
  • Yield: 1 make 2 cups 1x
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Ingredients

Units Scale
  • 2 cups soy milk (500 mls)
  • 60 grams white sugar (approximately 4 tbs )
  • 2 tbs lemon juice
  • 1 tbs vanilla extract
  • pinch sea salt
  • 1/4 cup corn flour/corn starch
  • 1/4 cup water (62.5 ml)
  • pinch turmeric or vegan yellow food colouring

Instructions

  1. Add soy milk, vanilla, and salt and sugar to a small saucepan
  2. Mix together cornflour/corn starch and water in a separate bowl to form a paste
  3. Add to saucepan and place on a medium heat on your stovetop
  4. Gently bring to a boil whilst continuously stirring with a whisk until it thickens then take off heat
  5. To make it yellow either add a tiny pinch of turmeric or vegan yellow food colouring

Notes

Add more corn starch if you’re after a thicker custard

See YouTube video for all my tips, tricks and variations 

  • Cook Time: 5 minutes
  • Category: Cake Filling
  • Cuisine: Dessert

Keywords: dairy free, egg free, vegan baking, vegan cake decorating, vegan custard

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Best Ever Vegan Caramel Sauce (with variations)

By Leave a Comment

vegan caramel sauce recipe

Vegan caramel sauce is life. It’s the best thing on any baked goods like cakes, puddings, desserts, on ice-cream, cookies, on toast and all over my face. Seriously, I know you understand what I am saying. The amazing recipe has all the wonderful variations you’re wanting to bake such as salted caramel sauce, creamy caramel sauce and a spicy version. So let’s get baking, baby!

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Vegan caramel sauce

Best Ever Vegan Caramel Sauce with Variations

★★★★★

5 from 1 reviews
  • Total Time: 30 minutes
  • Yield: 1 3 cups 1x
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Ingredients

Units Scale
  • 50 grams pitted dates soaked overnight
  • 1/2 ltr coconut milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 400 grams white sugar
  • 120 ml water
  • 1 tsp white vinegar
  • 3 tbs corn flour (or corn starch if US) (mixed with 3 tbs water)

Instructions

  1. Blend coconut milk, cinnamon, dates, salt and vanilla until smooth and creamy. Set aside.
  2. In a medium saucepan, combine sugar, water, white vinegar in saucepan.
  3. On a high heat bring to the boil without stirring. Watch the pot the whole time because it can suddenly go brown and burn.
  4. Once the sugar suddenly turns golden, take off the heat and allow to sit for a minute until the bubbles die down.
  5. Very slowly stir in coconut milk mix (it’s going to bubble so be EXTRA careful) and then return back to your stove top on a medium high heat.
  6. Stir in the corn starch/corn flour paste until completely combined and bring to a boil whilst viciously stirring – don’t let it burn or stick to the bottom. Take off heat once it starts to thicken.
  7. Let cool and then strain if you want to make sure your sauce is 100% smooth.
  8. See recipe notes for variations and watch the video demo for more tips.

Notes

LIGHTER CREAMY VERSION: You can add additional coconut milk if you want a lighter version that isn’t so sweet
SALTED CARAMEL VERSION: Start by adding 1/4 tsp more sea salt until you’re happy with the ‘saltness’ of the sauce
SPICPY CARAMEL VERSION: Add more spices like nutmeg and a chai spice mix

 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cake Filling, Dessert

Keywords: caramel, drip icing, drip sauce, salted caramel, vegan, vegan baking, vegan cake filling, vegan caramel

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For a simpler version of this recipe go here:
https://staging.sarakidd.com/recipe/vegan-caramel-sauce/