Dairy-free recipes

Jamie Oliver's Vegan Chocolate Cake

300 g dairy-free margarine , (suitable for baking), plus extra for greasing
300 g gluten-free plain flour , plus extra for dusting
300 g golden caster sugar
2 teaspoons vanilla extract
200 g organic soya yoghurt
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
70 g cocoa powder
6 tablespoons rice milk
100 g fresh raspberries
FOR THE ICING
dairy-free dark chocolate , to serve
200 g icing sugar
4 tablespoons cocoa powder
100 g dairy-free margarine
2 tablespoons organic soya yoghurt

Method

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.


Beetroot Brownies


INGREDIENTS
2 large beets, chopped (1/2 cup pureed)
4 oz quality dark chocolate* (I used Ghirardelli 60% cacao baking bar)
¼ cup coconut oil
¼ cup raw honey
2 large eggs
2 tsp vanilla extract
⅓ cup cacao powder (or unsweetened cocoa)
3 TBS coconut flour
½ tsp baking soda
¼ tsp pink salt (or sea salt)
½ cup semi-sweet chocolate chips (dairy-free if needed)

INSTRUCTIONS
In a small sauce pan, melt the 4oz of chocolate with coconut oil over low heat, stirring continuously until chocolate and coconut oil has melted together. Add in honey and stir until well combined. Remove from heat, allow to cool for about 10 minutes.
Preheat oven to 350F and line an 8x8, or 9x9, pan with parchment paper. Set aside.
Add chopped beets to bowl of small food processor and process until pureed. If having a hard time processing, add 1 TBS water. Set aside.
In a small bowl, combine cacao powder, coconut flour, baking soda and salt. Whisk everything together until no clumps remain. Set aside.
In a large bowl, add the eggs and vanilla extract. Add your cooled chocolate mixture and whisk until smooth. Next add your beet puree and whisk until combined.
Add cacao mixture to large bowl of wet ingredients. Using a rubber spatula, gently fold in dry ingredients until combined.
Add in chocolate chips and gently combine.
Pour batter into prepared baking pan and bake for 20-25 minutes, or until inserted toothpick comes out mostly clean. A few crumbs are okay.
Allow brownies to cool in pan for 20 minutes before cutting into 16 squares.