This Egg and Dairy Free Black Forest Roulade is also Vegan and Nut Free and contains an option for making it gluten free at the bottom of this post 🙂
You may have noticed already, but chocolate and cherries are pretty much my favourite combination ever…so this Egg and Dairy Free Black Forest Roulade was really just another excuse to make something yummy and a bit naughty to indulge in! In my defence, I did take some in to the teachers at school who had two days of student-led interviews 🙂 I also really love taking classic dishes and making them a bit more allergy friendly in some way and changing them up a bit….I think Black Forest Cake was one of my first dishes I made before being a proper chef so I have fond memories of it now 🙂 I’ve changed it a bit by adding chocolate mousse to the inside as I’m a die-hard chocolate lover! I also used freeze dried cherries from Fresh As on the top (I’m pretty much addicted to their freeze dried fruit..and I found this at New World the other day so was the perfect excuse to open it) but you could just use the sour cherries in juice 🙂
- 1 tin chickpeas in brine
- 2/3 cup sugar
- 1/4 cup coconut oil
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1 jar sour cherries in syrup
- 1 tin coconut cream, refrigerated overnight
- 1 T icing sugar
- extra chocolate and cherries for decorating
- 1. Drain the liquid from the chickpeas (you can freeze the chickpeas for use later) and place in a cake mixer. Whisk at high speed until thick, fluffy and white.
- 2. Gradually add the sugar and whisk for a further 4 minutes.
- 3. Melt the coconut oil.
- 4. Sieve the flour and cocoa powder together. (I do this three times usually)
- 5. Add the flour mix in 3 batches, as lightly as possible! I use my hands to fold it in really gently. It doesn't need to be fully incorporated before adding the next batch. The mix will collapse if you are too heavy handed with it. When you add the third batch of flour, add the coconut oil at the same time.
- 6. Spread onto a flat tray lined with baking paper.
- 7. Bake at 180 degrees until just cooked, about 6 minutes.
- 8. Lay some baking paper out on the bench, sprinkle with a bit of sugar and tip the cake over onto it. Remove the paper it is attached to straight away and cover with a clean tea towel.
- 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
- 2. Scoop the thick part of both tins of coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. Split in half, reserving one half for assembling the roll. Refrigerate until ready to use.
- 3. Place the tofu in a food processor and blend until very smooth.
- 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
- 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
- 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
- Spread the chocolate mousse over the sponge followed by a layer of whipped coconut cream. Add cherries to the edge closest to you (this will end up in the middle). Roll up tightly, wrap in the baking paper and refrigerate for at least an hour. Cover the roll in chocolate mousse and the whipped coconut cream, then decorate with chocolate shavings and cherries.
Note: This vegan Egg and Dairy Free Black Forest Roulade can also be made gluten free by substituting a gluten free flour mix for the plain flour in the sponge. I have done this and I use a combination of quinoa flour, cassava flour, green banana, rice flour and coconut flour. My daughter is allergic to standard gf mixes which is why I use this combination but I’m pretty sure any combination would work fine 🙂
These Dairy and Egg Free Tropical Fruit Crepes use Annies fruit pieces, but you could easily substitute any fruit you want, such as raspberries, strawberries or roasted stone fruit. It does contain soy in the mousse, but it would be fine with just whipped cream or coconut cream if you have soy allergies.
These Allergy Friendly Coconut Caramel Marshmallow Bars taste as good as any chocolate bar on the market I swear (just need a chocolate factory now haha) but are dairy free, egg free, gluten free and nut free 🙂 They are not even especially difficult to make and keep for ages in the fridge!
This Allergy Free Banoffee Pie is dairy free, egg free, nut free, gluten free and soy free. And coincidentally incredibly delicious. It also happens to be super sweet and rich so not for the faint-hearted!
It features layers of a sticky, oozy, delicious caramel made from coconut condensed milk, vanilla whipped coconut cream, shaved chocolate, bananas and a gluten free coconut crumb. It is also ridiculously easy to make and can be made in advance 🙂 Big thanks to VCO Natural for the coconut oil I used in this recipe.
This Dairy and Egg Free Caramel Muesli Slice came about from a review I was doing for Hubbards porridges and muesli’s..(I know…perks of the job!!!)…and was very last minute, but it honestly tastes AMAZING! I did add ground almonds since the muesli had almonds in anyway, but you could easily make it nut free by substituting the almonds with plain flour and using a nut free muesli.
Note: I was given muesli from Hubbards and coconut oil from VCO Natural to use as I wish…but having said that, I wouldn’t use them on my personal blog if I didn’t feel they were quality products and I am always honest in my reviews. Feel free to substitute these for products you prefer or have on hand.