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Vegan chocolate cheesecake

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Vegan chocolate cheesecake

Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake
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Total Time 30 mins
Servings 8
Calories 496 kcal

Ingredients
  

BASE

  • 154 g pack of Oreos
  • 30 g vegan butter or margarine melted

CHOCOLATE FILLING

  • 340 g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label) Chopped
  • 60 ml deodorised coconut oil
  • 350 g extra-firm silken tofu
  • 4 tbsp icing sugar sifted
  • 2 tsp lemon juice
  • 200 ml plant milk
  • 2 tbsp cocoa powder
  • a pinch sea salt flakes

Instructions
 

  • Line the base and sides of a deep 20cm springform cake tin.
  • To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
  • For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
  • While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
  • Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.

Gluten-Free Fudgy Almond Cake

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This fudgy almond chocolate cake with mint syrup and honeycomb frosting is gluten-free with a delicious crunchy topping.

Gluten-Free Fudgy Almond Cake

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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 6

Ingredients
  

  • For the cake
  • 200 g unsalted butter
  • 200 g gluten free dark chocolate minimum 70% cocoa solids, broken into pieces
  • 5 medium eggs at room temperature, separated
  • Pinch of cream of tartar
  • 240 g caster sugar
  • 1 tbsp vanilla extract
  • 200 g ground almonds
  • 50 g chickpea gram flour
  • For the syrup
  • 100 g caster sugar
  • 4 tbsp chopped fresh mint
  • For the frosting
  • 500 g mascarpone
  • 50 g honeycomb chopped
  • 100 g clear honey

Instructions
 

  • Preheat the oven to 180°C (350°F, gas mark 4). Line a 24cm round, 7cm deep, loose-bottomed cake tin with baking parchment.
  • Place the butter and chocolate in a heatproof bowl and melt over a pan of simmering water. Once melted, take the pan off the heat but leave the bowl over the pan to keep the mixture warm.
  • Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, then add half the sugar, and whisk again until creamy and thick.
  • Add the rest of the sugar and whisk until very stiff, but still a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then straight away add half the meringue, mixing well. Finally, add the rest of the meringue and fold in.
  • Spoon into the lined tin and bake for 45-50 mins, or until well risen and firm.
  • Remove from the oven and cool slightly in the tin; it will collapse a little. Make several holes over the surface of the cake with a skewer.
  • Meanwhile, place the sugar, 100ml water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely.
  • Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon or spatula. Do not whisk or the mascarpone will be too soft and not hold its shape on the cake.
  • Turn out the cake carefully onto a large, flat plate. As there is no gluten in the cake, it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

'Eat straight away or chill for 1 hr. If you want to keep it for the next day, remove from the fridge 1 hr before eating.'

Gluten and Dairy-Free Date and Pecan Brownies

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With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.

Gluten and Dairy-Free Date and Pecan Brownies

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Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Servings 16

Ingredients
  

  • 150 g 5oz good-quality (70% cocoa solids) dark chocolate
  • 150 g 5oz dairy-free spread
  • 2 medium eggs
  • 175 g 6oz caster sugar
  • 90 g 3oz gluten-free plain flour
  • 60 g 2oz dates, chopped
  • 100 g 3½ oz pecan nuts, chopped
  • 18 cm 7in shallow square cake tin, lined with baking parchment

Instructions
 

  • Set the oven to moderate, gas 4 or 180°C. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free spread.
  • In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
  • Pour the mixture into the tin and level the top. Bake for 30-35 mins until just set in the middle.
  • Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

Notes

You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.

Flourless Chocolate and Hazelnut Cake

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Stuck for a nice dessert to cook? Look no further than this deliciously rich cake made with dark chocolate, Frangelico and hazlenuts – serve on it’s own or with pouring cream or ice cream to finish it off perfectly

Flourless Chocolate and Hazelnut Cake

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 10

Ingredients
  

  • 500 g chopped dark chocolate
  • 6 eggs at room temperature
  • 2 tbsp Frangelico or brandy
  • 165 g ground hazelnuts
  • 250 ml cream whipped
  • Icing sugar to dust and cream, to serve

Instructions
 

  • Preheat the oven to 150°C/300°F/Gas 2. Grease a 20 cm (8 inch) round cake tin and line the base with baking paper.
  • Put the chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil, then remove from the heat and sit the bowl over the pan (don’t let the bowl touch the water or the chocolate will get too
  • hot and seize). Stir occasionally until the chocolate melts.
  • Put the eggs in a heatproof bowl and add the Frangelico. Put the bowl over a pan of barely simmering water — don’t let it touch the water. Beat the eggs with electric beaters on high speed for 7 minutes, or until light and foamy. Remove from the heat.
  • Using a metal spoon, quickly and lightly fold the chocolate and ground hazelnuts into the eggs. Fold in the whipped cream and pour the mixture into the cake tin. Put the cake tin in a roasting tin and pour enough boiling water into the roasting tin to come halfway up the side of the cake tin. Bake for 1 hour, or until a skewer comes out clean when poked into the centre of the cake. Remove the cake tin from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
  • Turn out the cake onto a plate, remove the paper and cut into slices.
  • Dust with icing sugar and serve with cream.

Notes

This cake is perfect for any gluten-free friends or family members

Gluten Free and Egg Free Chocolate Layer Cake

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It may be gluten free and egg free, but this chocolate layer cake really is a special celebration cake that everyone can enjoy – even if you have a gluten intolerance or are allergic to eggs. One for the whole family.

Gluten Free and Egg Free Chocolate Layer Cake

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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 12

Ingredients
  

  • 275 g gluten-free dark chocolate broken, plus extra to make curls
  • 200 g unsalted butter cubed
  • 150 g caster sugar
  • 150 g light brown sugar
  • 1 tsp vanilla extract
  • 200 g rice flour sifted
  • 1 tsp gluten-free baking powder
  • 200 g ground almonds
  • 225 ml whole milk

To decorate

  • 500 ml whipping cream
  • 150 g blueberries
  • 150 g raspberries

You will need

  • 3 x 19cm round sandwich tins greased and the bases and sides lined with baking parchment

Instructions
 

  • Heat the oven to 180C, gas 4. On a low heat, melt the chocolate and butter in a heavy-based saucepan and stir to combine. Remove from the heat, add both the sugars and the vanilla extract, mix well until combined and leave to cool slightly.
  • Fold in the flour, baking powder and ground almonds, then add the milk in two additions and mix until combined.
  • Divide the mixture between the prepared tins and bake for 35 minutes. Allow to cool in the tins on the wire rack. Remove the cakes carefully from the tins as they may stick.
  • To decorate, whip the cream to soft peaks, then spread a third of this over one of the sponges. Place a second sponge on top and cover this with a third of the cream. Decorate the top with the berries and chocolate curls.

Gluten-Free and Dairy-Free Chocolate Cake

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Rich gluten-free and dairy-free chocolate cake is so good that you won’t even know it’s missing the usual ingredients. It’s perfect for a special occasion as it means everyone can enjoy it, even allergies and intolerances.

Gluten-Free and Dairy-Free Chocolate Cake

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g Stork Original Baking Block
  • 225 g caster sugar
  • 4 eggs beaten
  • 225 g gluten-free self-raising flour
  • ½ tsp xanthan gum
  • 25 g cocoa
  • 1 avocado mashed

For the filling

  • 150 g Pure Soya spread
  • 4 tbsp icing sugar
  • 2 tbsp cocoa
  • 2 tbsp raspberry jam

For the ganache

  • 200 g dark chocolate
  • small can coconut cream

Instructions
 

  • Heat the oven to 180C, gas 4. Cream together the Stork and caster sugar until pale and creamy, then slowly add the eggs, little by little. Sift over the flour, xanthan gum and cocoa powder, and fold into the mixture. Stir in the avocado and divide the mixture between 2x20cm round cake tins.
  • Bake for 20-25 mins. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
  • To make the filling, mix together the soya spread, icing sugar and cocoa, and set aside. To make the ganache, melt together the chocolate and coconut cream in a bowl set over a pan of barely simmering water. Once melted, leave to cool until thickened.
  • To assemble, sandwich together the cakes with a layer of raspberry jam topped with the cocoa mixture. Drizzle over the ganache and allow it to drip around the edges of the cake. Decorate with your favourite edible decorations (we used Dr Oetker star wafers).

Notes

Any leftovers can be stored in a cake tin in a cool area for up to 2 days.

Chocolate-Mint Shake

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Sit back and enjoy this delicious shake and savor the taste of rich dark chocolate and refreshing mint. The richness of our Dutch Chocolate IsaLean® Shake blends perfectly with the vibrant hit of cool minty freshness. Combine these together with a decadent garnish of shaved chocolate and enjoy!

Chocolate-Mint Shake

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Ingredients
  

  • 2 scoops IsaLean® Shake in Creamy Dutch Chocolate
  • 2 drops of mint extract
  • 1 square IsaDelight® Dark Chocolate
  • 8 oz water
  • Ice

Instructions
 

  • Add the ingredients (excluding the into IsaDelight® Dark Chocolate) your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy.
  • Use a kitchen grater to shave some of the IsaDelight® Dark Chocolate square on top as a garnish.