Epic Peanut Butter & Chocolate Lava Cake

Epic Lava Cake

That’s right…we’ve made a lava cake!

Epic, right?

The best bit is there’ll be more than enough to go around so you can share this epic lava cake with all your friends (if you’re feeling generous).

This recipe combines two of our guilty pleasures: peanut butter and chocolate.

For simplicity, we use vegan-friendly chocolate chips to make the sauce, which you can find at most local supermarkets.

Who knew vegan food could be so indulgent? Enjoy!

Epic Lava Cake

Print Recipe
Epic Lava Cake
Epic Lava Cake
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Epic Lava Cake
Instructions
  1. Preheat oven to 180°C. Generously grease the baking tin with vegan butter and dust with cocoa powder.
  2. In a mixing bowl, cream the butter and sugar together for a few minutes with a wooden spoon until light and fluffy.
  3. Sieve the flour and cocoa powder into the mixing bowl, then add the salt and baking powder.
  4. Next, strain the chickpeas and capture the aquafaba (juice) in a separate bowl. Then add the aquafaba, milk and vanilla extract to the mixing bowl, and mix with the other cake ingredients until well combined.
  5. Pour the cake mix into a bundt tin, making sure the mix is evenly distributed in the tin. Bake for 35 minutes, or until a knife inserted into the cake comes out clean.
  6. Take the cake out of the oven and leave it to cool for at least 30 minutes.
  7. Meanwhile, prepare the lava by mixing together the peanut butter sauce (add more milk if the mix is too thick). Then heat the chocolate sauce ingredients on a low heat until fully melted.
  8. Turn out the cake and pour the peanut butter sauce over the top, drizzling over the sides and filling the hole in the centre. Repeat with the chocolate sauce.
Recipe Notes

You will also need a bundt cake tin.

Peanut Butter Jelly Nice Cream with Homemade Cones

Peanut Butter Jelly Nice Cream with Homemade Cones

So, who would have thought it would be so easy to make homemade ice cream cones?

The delicious, crisp and sweet waffle cones require just a few simple steps. We absolutely love them!

We decided to go with peanut butter jelly nice cream, which requires just three ingredients and is a childhood favourite of ours!

Peanut Butter Jelly Nice Cream with Homemade Cones

Print Recipe
Peanut Butter Jelly Nice Cream with Homemade Cones
Peanut Butter Jelly Nice Cream with Homemade Cones
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Peanut Butter Jelly Nice Cream with Homemade Cones
Instructions
  1. First, place a small container in the freezer to use later for the nice cream.
  2. To make the cones, combine the aquafaba, sugar, soya milk, vanilla, and salt in a mixing bowl. Then stir in the flour and coconut oil.
  3. Spoon 2 tbsp of the mixture into a cold pan and spread into a circle roughly 6 inches wide.
  4. Place the pan on a medium heat and cook the cone mixture for 4-5 minutes or until the cone starts to brown, then flip and cook for a further 2 minutes.
  5. Remove the cone from the pan and immediately place it on top of a kitchen towel. Roll into a cone shape using the towel to protect your hands from the heat. It’s important to work quickly as the cone will start to harden. Once rolled, hold it down along the edges so the cone hardens in position.
  6. Repeat steps 3-5 for the remaining cones, making sure the pan has cooled down before adding any mixture.
  7. To make the nice cream, process the frozen bananas and peanut butter until smooth. Remove the small container from the freezer and transfer the nice cream to the container, then fold in 1 tbsp of jam.
  8. To serve, scoop the nice cream into the cones, drizzle with the remaining jam and top with the crushed peanuts.

Equipment
– Magimix 4200XL (buy here)

Hot Cross Bread & Butter Pudding

Hot Cross Bread & Butter Pudding

Bread and butter pudding is a traditional British dish, which we’ve reinterpreted using vegan ingredients and given a seasonal twist just in time for Easter!

This dessert is warm, zesty, sweet and satisfyingly filling. Always check the labels on the hot cross buns to make sure they’re suitable for vegans. We serve the pudding with a spoonful of vegan ice cream.

Hot Cross Bread & Butter Pudding

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Hot Cross Bread & Butter Pudding
Hot Cross Bread & Butter Pudding
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Hot Cross Bread & Butter Pudding
Instructions
  1. Preheat oven to 170°C.
  2. Half the vanilla pod and scrape out the vanilla seeds from the inside.
  3. Transfer the vanilla seeds to a pan and add the remaining custard ingredients. Bring to the boil and simmer for 5-8 minutes or until custard has thickened. Stir frequently.
  4. Halve the hot cross buns and butter each half. Then lay the 8 bottom halves in a baking dish.
  5. Break the chocolate into bite-size pieces and place on top of the first layer of hot cross buns. Sprinkle with orange zest and cover with the top halves of the hot cross buns.
  6. Pour the custard over the hot cross buns making sure all the buns are covered.
  7. Leave the pudding to soak for 20 minutes in the custard.
  8. Bake for 20 minutes.
  9. Remove from the oven and brush the top of the buns with marmalade, then bake for a further 5 minutes.

Frozen Yogurt Bark

Frozen Yogurt Bark

This delicious recipe for frozen yogurt bark uses only six ingredients and takes just minutes to prepare before leaving it to freeze. But the best bit? You can get creative designing your very own unique marble effect!

Makes 9 pieces.

Frozen Yogurt Bark

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Frozen Yogurt Bark
Frozen Yogurt Bark
Servings
9 pieces
Ingredients
  • 1 1/2 cups soya yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/4 cup blueberries (plus a few extra for decoration)
  • 1/4 cup raspberries (plus a few extra for decoration)
  • 1 tbsp crushed pistachios
Servings
9 pieces
Ingredients
  • 1 1/2 cups soya yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/4 cup blueberries (plus a few extra for decoration)
  • 1/4 cup raspberries (plus a few extra for decoration)
  • 1 tbsp crushed pistachios
Frozen Yogurt Bark
Instructions
  1. Line a freezable tray with greaseproof paper. Depending on what tray you use, try cutting a few centimetres into each corner of the greaseproof paper so it fits easily into the tray.
  2. Combine 1 cup of soya yogurt with the vanilla extract and maple syrup, and mix together until the ingredients are combined.
  3. Next, spoon the mixture into the tray leaving gaps for the remaining yogurt.
  4. Blend 1/4 cup of soya yogurt with the blueberries, then spoon the mixture into spaces around the tray.
  5. Blend the remaining 1/4 cup of soya yogurt with the raspberries, then spoon the mixture into the remaining spaces around the tray.
  6. Run a knife through the yogurt to create a marble effect by moving the colours around the tray.
  7. Top with blueberries, raspberries (halved) and crushed pistachios.
  8. Freeze for a minimum of 2 hours.
  9. Remove from freezer and leave to thaw for a few minutes. Then carefully pull the bark out from the tray and cut into pieces using a sharp knife.

No-Bake Cookie Dough Pops

No-Bake Cookie Dough Pops

This week we’re celebrating our 1st birthday! Can you believe it? What an incredible 12 months. Thank you so much to everyone who has joined us on this amazing journey! We can’t wait to share more amazing recipes with you in the future.

These pops are a fun and cheeky twist on the usual birthday cake. They’re really easy to make and best of all they don’t even require baking! You can make them ahead of time and keep them in the fridge until serving.

Makes 8 pops.

No-Bake Cookie Dough Pops

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No-Bake Cookie Dough Pops
No-Bake Cookie Dough Pops
Servings
8 pops
Ingredients
  • 1 cup oat flour (or jumbo oats blended)
  • 1/4 cup brown sugar
  • 2 tbsp soya milk
  • 2 tbsp vegan margarine
  • 1/2 cup vegan chocolate chips
  • pinch of salt
  • 120 g dark chocolate (suitable for vegans)
For decoration:
  • 1/4 cup pistachios crushed
  • 1/4 cup desiccated coconut
Servings
8 pops
Ingredients
  • 1 cup oat flour (or jumbo oats blended)
  • 1/4 cup brown sugar
  • 2 tbsp soya milk
  • 2 tbsp vegan margarine
  • 1/2 cup vegan chocolate chips
  • pinch of salt
  • 120 g dark chocolate (suitable for vegans)
For decoration:
  • 1/4 cup pistachios crushed
  • 1/4 cup desiccated coconut
No-Bake Cookie Dough Pops
Instructions
  1. If you’re making the oat flour from jumbo oats, blend the oats in a blender until fine.
  2. Combine the oat flour, sugar, soya milk, margarine, chocolate chips, and salt in a mixing bowl until it reaches a cookie dough mixture.
  3. Roll the cookie dough mixture into 8 equal sized balls.
  4. Melt 20g of chocolate in a pan on a low heat and dip one end of the pop stick into the melted chocolate. Then, insert the chocolate-coated end of the pop stick into the first cookie dough ball. Repeat for the remaining cookie dough balls.
  5. Freeze the cookie dough balls for 20 minutes.
  6. Meanwhile, melt the remaining chocolate in a heatproof bowl over a pan with a little simmering water.
  7. Remove the cake pops from the freezer and coat them with chocolate. Wait a few seconds for the chocolate to set a little, then roll the pops in the crushed pistachio or dessicated coconut and leave to cool completely.
Recipe Notes

You will also need 8 pop sticks.

#SoVegan

The Ultimate Sticky Toffee Pudding

Sticky Toffee Pudding

This heavenly recipe is inspired by our good friend, Claire, who is an amazing chef and chocolatier. Her sticky toffee pudding receives rave reviews and we’ve been working on a vegan alternative so that we can try one for ourselves!

This ultimate sticky toffee pudding is rich, gooey, moist and unstoppably moreish.

Serves 6-8.

Sticky Toffee Pudding

Print Recipe
The Ultimate Sticky Toffee Pudding
The Ultimate Sticky Toffee Pudding
Servings
6-8 people
Ingredients
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g dark muscovado sugar
  • 50 g vegan margarine
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • 175 g self raising flour
  • 100 ml soya milk
For the toffee sauce:
  • 75 g dark muscovado sugar
  • 75 g vegan margarine
  • 140 ml soya cream
Servings
6-8 people
Ingredients
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g dark muscovado sugar
  • 50 g vegan margarine
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • 175 g self raising flour
  • 100 ml soya milk
For the toffee sauce:
  • 75 g dark muscovado sugar
  • 75 g vegan margarine
  • 140 ml soya cream
The Ultimate Sticky Toffee Pudding
Instructions
  1. Preheat oven to 180°C.
  2. Lightly grease (with coconut oil) and dust (with flour) a 7” baking tin.
  3. Pour the hot water over the dates and leave to to soak for 10 minutes while you make the pudding mixture.
  4. In a mixing bowl, cream the butter, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar. Next, fold in the flour and milk a little bit at a time.
  5. Blend the dates with the water until fully combined to form a thick puree, and mix into the pudding mixture.
  6. Transfer cake mixture to a baking tin and bake for 30 - 35 minutes.
  7. Meanwhile, make the sauce by heating all ingredients in a small pan until boiling, then turn the heat down and simmer for 3-5 minutes until the sauce has slightly thickened.
  8. Serve a big slice of pudding with a generous drizzling of toffee sauce!
Recipe Notes

You will also need coconut oil for greasing and extra flour for dusting.

#So Vegan

Equipment
– 7” Square Baking Tin (buy here)
– 900W Nutribullet (buy here)

Chocolate Orange Mousse

Chocolate Orange Mousse

These chocolate orange mousse cups are guaranteed to impress both your vegan and non-vegan friends. Filled with rich, chocolatey goodness, the orange skins are a fun serving option if you want to try something a bit different!

These will last in the fridge for a few days. We recommend serving with whipped coconut cream and chocolate trimmings, but feel free to experiment with fruits, seeds and any of your favourite toppings.

Makes 4 cups.

Ingredients

75g dark chocolate (plus a little extra for decoration)
1 avocado peeled and stone removed
2 tbsp maple syrup
Can of coconut milk
1/4 cup orange juice
1 tsp orange zest
1 tsp vanilla extract
2 large oranges

Chocolate Orange Mousse

Method

1. Place a can of coconut milk in the fridge to set the cream. This can take up to a few hours depending on the quality of the coconut milk.

2. Slice the two large oranges in half, then remove the segments and skin from the inside of the oranges using a spoon. I use a bowl underneath the oranges to catch all the yummy juice to drink later!

3. Then, place a heatproof bowl in the mouth of a pan containing roughly an inch of hot water. Melt the chocolate in the bowl, stirring occasionally. Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool slightly while you carry out the next steps.

4. Remove the can of coconut milk from the fridge and remove the solid cream that has set at the top of the can.

5. Place 1/2 cup of the coconut cream in a food processor. Then add the avocado, maple syrup, orange juice, orange zest and vanilla extract, and pulse until smooth.

6. Add in the melted chocolate and pulse for a further 15-20 seconds.

7. Transfer the mousse mixture to the orange halves and place in the fridge to set for at least 30 minutes.

8. When you are ready to serve, remove the mousses from the fridge and top with the remaining coconut cream and grated dark chocolate.

Equipment:
Magimix 4200XL (buy here)

#SoVegan

Black Bean Brownies

Vegan Black Bean Brownies

‘Huh? Black beans and avocado in a brownie recipe?’ you might be asking. But don’t fret. One of the things we love about vegan food is experimenting with strange combinations, and this totally works! The black beans help bind all the ingredients together and the avocado is a great way to bolster the fatty content in the brownies.

Trust us! Give these scrumptious brownies a go and you won’t turn back. This recipe makes 12 delicious gluten-free brownies.

Black Bean Brownies

Print Recipe
Black Bean Brownies
Black Bean Brownies
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Black Bean Brownies
Instructions
  1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
  2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
  3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
  4. Combine ingredients in the food processor for 1-2 minutes.
  5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
  6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
  7. Finely chop the remaining walnuts and sprinkle over brownies.
  8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
  9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

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Churros with Chocolate Orange Dipping Sauce

Churros

Makes 16 churros.

Ingredients

1 cup water
2 tbsp vegetable oil
1 cup plain flour
3 cup cups vegetable oil for deep fat frying
1/2 tsp cinnamon
3 tbsp sugar
80g dark chocolate (suitable for vegans)
1/2 cup soya milk
Zest of a medium orange

You will also need:
A piping bag or food bag
Piping nozzle (we use Wilton 1M)

Churros

Churros
– Full recipe bit.ly/2gzKd7l

Posted by So Vegan on Wednesday, 14 December 2016

Method

1. Pour 3 cups vegetable oil into a pan and heat on a medium-high temperature. The oil should be over 1 inch deep so you might need more oil depending on the size of your pan.

2. Meanwhile, in a small pan heat the water and 2 tbsp vegetable oil until it starts to simmer, then remove from heat and add in the flour. Stir vigorously until mixture is smooth and forms a ball, then leave to cool so that it can be handled.

3. Transfer the churro mixture into a piping bag with a star-shaped tip. Twizzle the top of the piping bag so the mixture is tight in the bag and start piping 10cm long churros. Carefully use a pair scissors to cut the end of each churro.

4. When the oil is hot enough, transfer the churros into the pan 2 or 3 at a time and fry until golden brown. Test the oil using a small amount of leftover mixture from the churros. If the mixture turns golden within a minute, then the oil is hot enough.

5. Remove churros from the oil and place on a paper towel.

5. In a small bowl combine the cinnamon and sugar, and coat each churro.

6. To make the chocolate orange dipping sauce, heat the soya milk and orange zest in a small pan and remove from the heat when it’s about to simmer. Add in the chocolate and stir until smooth.

7. Serve the churros with the chocolate orange dipping sauce.

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