Puddings/desserts can be quite tricky if you avoid dairy and eggs – most puds you come across are intrinsically full of the ingredients you want to avoid, particularly any ‘wow, I really really want to eat that’ kind of pudding. This pudding (in my opinion) gives the wow factor, but with allergy-friendly content and the result tastes amazing!
I’m rather proud of this recipe… So simple but utterly delicious and fools non-vegans every time 😉
Chocolate Mousse Cake (dairy-free, egg-free, nut-free, peanut-free, sesame-free, vegetarian and vegan)
Makes one 8 inch cake
- 150g dairy-free digestive biscuits, such as waitrose own brand
- 50g dairy-free spread, melted
- 300ml (one pack) soya whipping cream , I used Soyatoo
- 100g dairy-free chocolate. I used Kinnerton
– Grease and line a springform cake tin
– Crush the biscuits and add the melted spread. Stir until well combined.
– Press into the base of the cake tin and place in the fridge to set
– Whip the soya whipping cream on high speed for at least two minutes, or until light and fluffy.
– In a microwave or a Bain Marie melt the chocolate.
– Gently stir the chocolate into the cream until well combined.
– Pour onto the biscuit base and level off the top.
– Place in the fridge to set.
– Remove from the tin and decorate as desired.
Do you remember a chocolate sauce back in the 80s that magically turned into a hard shell on contact with cold ice cream – was it called ‘Ice magic’? Anyway, this rich and sumptuous chocolate sauce seems to have the same property, without containing any nasties! The girls love this on dairy-free ‘ice cream’, especially Swedish Glace. It’s our back up pudding that always works!
Magic Chocolate Sauce (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes enough for 4 very generous servings, it is very rich!
- 50g dairy-free dark chocolate, Kinnerton is great as it’s guaranteed nut free too
- 10g dairy-free spread, such as Pure
- 1 tbsp golden syrup/maple syrup or honey (not vegan)
– In a bowl, combine all the ingredients.
– Gently melt over a bain marie or in a microwave.
– Stir until smooth and well combined.
– Pour over ice cream as soon as possible, before it sets!
– How easy was that? Who needs ready made chocolate sauces after all!!
Puddings are hard if you are dairy/egg/nut free. There isn’t much variety that you can buy ready made (think soya yogurt/pudding variations) and most of the puddings people love are laden with dairy and/or eggs – that is after all where they get a lot of their wow factor from! This mousse is a fabulous recipe – packed full of flavour and fairly ‘moussey’ – it would certainly please even the most confirmed vegan-phobe! It’s inspired by a recipe from The Enchanted Broccoli Forest by Mollie Katzen, another veggie cookbook that’s well worth owning. It works brilliantly with any berry (although you may want to sieve out the seeds from raspberries) and although I haven’t tried it yet, I’m sure any soft fruit would work well too. Big S loves this one!
Very Berry Strawberry Mousse (dairy-free, egg-free, nut-free, vegetarian and vegan)
makes 4 mousses
- 200g strawberries, sliced
- a dash of water
- 2 tbsps cornflour
- 1/3 cup caster sugar
- juice of 1/2 a lemon
- 1/2 cup soya yogurt (I used Alpro Soya)
– Put the strawberries in a saucepan with the dash of water. Cook over a medium heat until the berries are soft and soupy
– Pour into a bowl. Using the same saucepan (no need to wash out) add the sugar, lemon juice and cornflour. Whisk over a low heat until smooth and lump free.
– Pour the strawberry ‘soup’ back into the saucepan. Whisk over a medium heat until thick and jammy.
– Pour back into the bowl and place in a fridge to cool and set.
– Once cold, puree with a hand held blender until smooth.
– Whisk in the soya yogurt. Pour into four ramekins and chill. Decorate as desired.