1 cup all-purpose flour ¾ cup sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder ¼ teaspoon salt ½ cup almond milk 3 tablespoons canola oil 1 teapsoon pure vanilla extract
½ cup brown sugar ½ cup sugar ¼ cup unsweetened cocoa powder 1 ½ cups boiling water
To make the cake layer: Preheat the oven to 350 degrees. Lightly grease an 8-inch square cake pan.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Spread butter into the prepared pan.
Th make the fudge layer: In a small bowl, whisk together brown sugar, sugar, and cocoa. Sprinkle this mixture over the cake batter in pan. Slowly pour boiling water evenly over the batter. Do not stir.
Bake for 45 minutes. Let cool for 20 minutes before serving.
Finally found... a vegan chocolate mousse made with pistachios!
Note: The pots de creme will need to chill in the refrigerator for 8 hours or overnight before serving. To ensure a silky smooth consistency, soak pistachios overnight or boil in water for ten minutes and drain.
1 1/4 cups water, divided 3 tablespoons cornstarch or arrowroot 1/2 cups shelled unsalted pistachios* 1/2 cup sugar 1/8 teaspoon salt 1/4 cup semisweet chocolate chips (dairy free)
In a small bowl, thoroughly mix 1/4 cup water and cornstarch with a whisk or fork and set aside.
In a blender, make pistachio milk by combining remaining 1 cup water and pistachios. Blend on high for 2 minutes until completely smooth. In a medium saucepan, whisk together pistachio milk, sugar, and salt, and heat on medium high just until boiling. Reduce the heat to low, and stir in chocolate chips. Let cook, whisking frequently, until completely smooth. Increase the heat to medium and slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, like pudding, about 5 minutes, whisking frequently.
Pour the custard evenly into 4 ramekins or small cups. Smooth the tops. Let cool for 10 minutes, then chill in the refrigerator for 8 hours or overnight.
This is my first attempt at a recipe from Chloe Coscarelli's Vegan Recipe Books. I am pleased to report that these chocolate cupcakes were easy to prepare and perfect for my nephew's birthday dinner. No one suspected that they were dairy free.
1 ½ cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup canola oil
2 tablespoons white or apple cider vinegar
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips (dairy free)
3 tablespoons soy, almond, or rice milk
Fresh raspberries, for garnish.
To make the cupcakes: Preheat the oven to 350 degrees. Line two 24-cup mini cupcake pans with 34 mini cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Fill the cupcake liners about 2/3 full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center of the cupcake comes out dry, with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the frosting: Melt the chocolate chips and nondairy milk in a double boiler or microwave. Whisk until smooth. Spread a thin layer of frosting on each chocolate cupcake and top with 1 fresh raspberry.