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.

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

Print Recipe
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

Print Recipe
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

Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.

Ingredients

1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup

Method

1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!

#SoVegan

Apple Turnover Twist

Apple Turnover Twists

Makes 2 apple turnover twists.

Ingredients

2 apples
1 tbsp vegan margarine
1/2 cup brown sugar (plus extra for decoration)
1 tbsp lemon
1 tsp cinnamon
1 tbsp cornstarch
2 sheets of puff pastry (300g per sheet)
2 tbsp almond milk

Apple Turnover Twist

Apple Turnover Twist
– Full recipe http://bit.ly/2fAMrHh

Posted by So Vegan on Wednesday, 9 November 2016

Method

1. Preheat oven to 200°C.

2. Peel and deseed the apples, then finely dice.

3. Place a small pan on a medium heat and melt the margarine.

4. Add the apples, sugar, lemon, and cinnamon to the pan and cook for 5 minutes, stirring occasionally. Then add the cornstarch and cook for a further minute.

5. Turn out the two sheets of pastry and place one sheet on top of the other. Place a small place upside down on top of the pastry and cut around it using a sharp knife to create two circles of pastry. Discard the excess pastry.

6. Remove the top sheets of pastry from both circles. Distribute the apple mixture evenly onto both bottom circles of pastry and leaving a 1cm border around the edge. Brush along the edge with almond milk.

7. Place the top circles of pastry onto the apple mixture and press down with fingers to seal the edges.

8. Place a small cup or glass (2-3cm in diameter) in the middle of the first pastry circle and use a sharp knife to cut the turnover into 8 slices. Then take each slice and twist it in the same direction as the last. Repeat this step for the second turnover.

9. Remove the cup or glass and brush both turnovers with almond milk.

10. Place the turnovers on parchment paper and bake for 20-25 minutes or until the pastry is golden brown.

11. Remove from oven, leave to cool and enjoy.

#SoVegan