Vegan

Vegan Choc Chip Brownies

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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 Banana Mud Cake w Peanut Butter Caramel

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Vegan Banana Mud Cake

This recipe was featured on Vegan Pastry Chef Fran Costigan’s blog.

This vegan banana mud cake is modelled on a traditional mud cake recipe. It’s moist, denser in texture and very rich in flavour. The ingredient that really makes this cake pop is the cacao butter. It enhances the banana and adds subtle notes of white chocolate whilst adding moisture. I recommend creating thin layers as the cake is heavy. It’s great for craving as the crumb is tight and a perfect choice for a celebration cake. The peanut butter caramel complements the banana beautifully, whilst the peanuts add crunch and texture.  I would recommend leaving this cake out of the fridge as it tends to dry it out. 

Here are some step by step photos to help you see the recipe whilst you make it.

  • Banana Mud Cake Step 1 2
  • Banana Mud Cake Step 2
  • Banana Mud Cake Step 3
  • Banana Mud Cake Step 4
  • Banana Mud Cake Step 5
  • Banana Mud Cake Step 6
  • Banana Mud Cake Step 6 2
  • Banana Mud Cake Step 7 1
Vegan Banana Mud Cake by Sara Kidd
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Vegan Banana Mud Cake

Vegan Banana Mud Cake

  • Author: Sara Kidd
  • Total Time: 1 hour 30 minutes
  • Yield: 1 6 inch 2 or 4 layered cake 1x
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Description

This cake is modelled on a traditional mud cake. It’s moist, denser in texture and very rich in flavour.

Ingredients

Units Scale

CAKE

  • 100 g vegetable shortening
  • 30 g cacao butter
  • 140 g banana puree without any chunks
  • 250 ml soy milk mixed with 2 tbs white vinegar
  • 1 tbs vanilla bean paste
  • 100 ml boiling water
  • 270 g plain all-purpose flour
  • 30 g cornflour or cornstarch
  • 208 g caster sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Peanut Butter Caramel Filling

  • 200 g caster sugar
  • 60 ml water
  • 1 tbs white vinegar
  • 100 g thick coconut cream (plus extra)
  • 65 g crunchy peanut butter

Vegan Buttercream

  • 3–4 cups vegan buttercream

Instructions

TO MAKE CAKE

  1. Preheat oven 150°C/302°F and line 2 x 6IN/15.24CM cake tins with baking paper, grease with oil and dust with flour.
  2. Melt shortening and cacao butter in a small pot on the stove, take off heat and add banana and whisk together until combined.
  3. In a small jug mix soy milk with vinegar to thicken then add vanilla, whisk until combined.
  4. Add to banana oil liquid and whisk until combined.
  5. In the bowl of a stand mixer with a paddle attachment, sieve flours, sugar, baking powder and salt and mix on low until evenly mixed.
  6. Add banana liquid mix very slowly and mix on lowest speed, till just combined.
  7. Pause mixer and scrape down sides and mix for a few seconds.
  8. Slowly trickle in boiling water along the side of the bowl, mixing on lowest speed.
  9. Once water is mixed, scrape down the sides, mix again on low for a few seconds.
  10. Divide between tins, tap tins on the bench to release air bubbles, bake 43-45 mins, check with a skewer through the centre, if it comes out clean it's ready.
  11. Let cool in the tin for 10 minutes as its a delicate cake, then flip on a cake rake.

TO MAKE PEANUT BUTTER CARAMEL

  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 without burning, 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) until completely combined and put back on the stove at medium heat to boil for a short minute whilst viciously stirring – don't let it burn.
  5. Take off heat and let cool. Stir through peanut butter. Be aware, the caramel will thicken once cooled and will thicken more if you leave in the fridge.
  6. TIP: If your caramel goes hard, warm slightly and stir through more coconut cream until you have the consistency you’re after. If it’s not thick enough once cooled stir a little more peanut butter through.

TO ASSEMBLE CAKE

  1. Once cake layers have completely cooled, cut each layer in half evenly.
  2. Put a tsp of buttercream onto your cake board. Place the first layer on your cake board and push down to seal onto board.
  3. Place buttercream into piping bag and pipe a dam around the edge of your first layer. Fill in with 1/3 of the caramel filling. Repeat this process with each layer until you have placed the last layer onto the top.
  4. Cover top with remaining buttercream.
  5. Keep this cake in an airtight container outside of the fridge.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Cake
  • Cuisine: Dessert

Keywords: banana, cake, mud

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10 Vegan Flourless Recipes for Easter and Passover

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Vegan Flourless Baking Recipes

A lot of us are stuck at home this Easter and Passover but that doesn’t mean we can’t bake up a storm using ingredients we have in our pantry. Check out these flourless recipes to satisfy all your sweet cravings. These recipes come for some of the most talented vegan food bloggers on the interwebs.

Vegan Flourless Chocolate Cake

1. Flourless Chocolate Cake

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.

Vegan Caramel Crunch Cookies by Sara Kidd

2. No-Bake Caramel Crunch Cookies

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.

Vegan Chocolate Peanut Butter Fudge

3. Easy Peanut Butter Fudge

Hold onto your hats because this vegan chocolate peanut butter fudge is coming at ya! It’s the easiest vegan fudge in the world and it tastes like sweet Sunday morning on a long weekend.

Screen Shot 2020 04 08 at 11.01.10 am

4. Chocolate Covered Boozy Cherries

How can you go wrong with cherry, booze and chocolate? Now, I know cherries may not be in season but you can use this on any type of fruit available. This recipe comes from blogger 86Eats and she makes some of the tastiest vegan treats I’ve ever seen.

ganache tart resized

5. No Bake Chocolate Raspberry Ganache Tart

This is a gorgeous option if you’re wanting to make a tart without flour. This recipe comes from vegan pastry chef Gretchen Price who is a pioneer in the vegan baking movement.

Chocolate Tart 1

6. Raw Chocolate Fudge and Mandarin Orange Tart

I couldn’t go past this beautiful tart by Vegan Pastry Chef Fran Costigan.
Orange and chocolate are a special combination and Fran’s recipes are always winners.

popsicle 1 of 1 scaled

7. Strawberry and Cream chocolate Popsicles

You can’t have Easter without some ice cream. This recipe comes for Raw Vegan Chef Crystal Dawn. There are a few more ingredients in this recipe but as you can see from the photos it’s totally worth it.

Salted Caramel Chia Pudding 2 1 1 scaled

8. Raw Salted Caramel Chia Pudding

This one is a great recipe for a special breakfast treat on Easter morning. I can’t wait to eat this one. This recipe comes for vegan food blogger Fragrant Vanilla Cake. There are so many wonderful recipes on this site.

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9. Cheesecake Dip

Everyone needs vegan cheesecake dip. It literally goes with everything and this recipe comes from the spectacular blogger Cooking on Caffeine.

blackberry raw cake 4

10. Blueberry Blackberry and Ginger Cheesecake

How can you not have a cheesecake for Easter?! This is such a well-crafted recipe that will have you wanting more. This recipe comes for vegan food blogger extraordinaire Rainbow Nourishments.

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

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Vegan Blueberry Almond Cake with Lemon Syrup

By 5 Comments

Almond Blueberry Cake 2 copy

This is a great recipe if you’re out of icing sugar, don’t like buttercream or want an easy vegan cake recipe with very little fuss. The blueberries give the recipe a burst of fruit flavour, the almonds add texture and the lemon syrup adds moisture, sweetness and a little tang. This vegan cake keeps for up to a week in the fridge and won’t dry out. You can swap the blueberries for any type of berry, fresh or frozen.

Almond Blueberry Cake copy

Here are a few tips to make this vegan cake successfully:

  • Use a non-stick ring cake tin so the cake comes out easily
  • I find smaller blueberries work best
  • You can use any nuts if you don’t have almonds or leave them out altogether
  • Any berries will work in this recipe if you don’t like or have blueberries
  • If you don’t have lemons or lemon juice you can just use water
  • Make sure your oven isn’t too hot otherwise the outside of your cake will become very hard
  • If you have hot spots in your oven, rotate your cake at the 25-minute mark so it bakes evenly

This cake goes really well with my vegan custard recipe.

Here are some step by step photos so you know what to expect with this recipe.

  • step 5 Almond Blueberry Cake
  • step 4 Almond Blueberry Cake
  • step 1
  • step 2 Almond Blueberry Cake
  • step 3 Almond Blueberry Cake
  • step 5 Almond Blueberry Cake 2
  • step 7 Almond Blueberry Cake
  • step 8 Almond Blueberry Cake
  • step 9 Almond Blueberry Cake
  • step 10 Almond Blueberry Cake 2
step 10 Almond Blueberry Cake 3
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Almond Blueberry Cake copy

Vegan Blueberry Almond Cake with Lemon Syrup

★★★★★

5 from 4 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour
  • Yield: 1 8 inch round ring cake 1x
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Ingredients

Units Scale

Egg Replacer

  • 1 tbsp ground flaxseed
  • 2 1/2 tbsp boiling water

Dry Ingredients

  • 180 g plain all-purpose flour + extra
  • 25 g cornflour or cornstarch
  • 160 g white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 160 ml soy milk
  • 1 tbsp white vinegar
  • 70 ml lemon juice ((can use water))
  • 2 1/2 tbs vegetable oil
  • 1 tsp vanilla bean paste
  • 1 tsp lemon essence

Filling / Topping

  • 100 g blueberries (fresh or frozen – any berries work)
  • Flaked almonds (can use any nuts you have handy)

LEMON SYRUP

  • 250 ml water
  • 112 g white sugar
  • Rind from one whole organic lemon

Instructions

TO MAKE CAKE

  1. Preheat oven to 160C / 320F. Grease an 8 inch round ring cake tin.
  2. Sprinkle flaked almonds around the bottom of your cake tin.
  3. Coat blueberries in flour.
  4. In a small bowl, mix together flaxseed and boiling water to make a paste. Set aside for later.
  5. In a large mixing bowl, mix together flour, cornflour/cornstarch, sugar, baking powder, baking soda and salt until combined.
  6. In a measuring jug mix together soy milk and vinegar until it becomes slightly thicker. Add egg replacer, lemon juice, oil, lemon essence and vanilla. Mix together well.
  7. Make a well in your flour mix and pour in wet ingredients. Gently mix wet into dry with a whisk until just combined. Don't over mix.
  8. Pour batter into your cake tin. Sprinkle blueberries over the top evenly. Bake for 27 to 30 minutes or until a skewer comes out clean when poked in the middle.
  9. Once out of the oven allow to sit for 5 minutes. Flip the cake out of the tin onto a cooling rack and allow to cool.
  10. Pour syrup over the top of the cake and serve.

TO MAKE SYRUP

  1. Place all ingredients in a small saucepan and bring to the boil whilst stirring gently. Once all sugar has dissolved remove from heat and allow to cool.

Notes

This cake will store in the fridge for up to 1 week.

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

Keywords: almond, blueberry, cake, lemon, vegan

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