These Dairy and Egg Free Oreo Cupcakes are pretty much a marriage of all the things I love best haha! How could you possibly go wrong with rich chocolate cupcakes, Oreo cookies and an almost-cream-cheese-icing with even more Oreo’s in it? I’ve taken the old chocolate with vinegar cake recipe and given it a facelift for these as I find the taste a bit boring and not nearly chocolatey-enough for me. I am really happy with the result..still really moist but actually tastes like chocolate!
*note: My wheat-ok kids are ok with Oreo’s but my understanding is they are made on a line with other ingredients which may be an issue for some….my tree nut anaphylactic can’t eat wheat either so we haven’t tried these with her. So obviously, make an informed choice.
These Gluten, Egg, Nut and Dairy Free Lemon Bars have a Gluten Free Shortbread Base with a super lemony filling and crunchy coconut macaroon topping. I absolutely love pretty much anything lemon, especially lemon curd and these definitely don’t disappoint!
- 250g dairy free margarine
- 125g icing sugar
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 2 teaspoons brine from a tin of chickpeas
- 350g gluten free flour (I used 100g coconut flour, 100g rice flour, 150g cassava flour)
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 100g chickpea brine
- 200g sugar
- 200g dairy free margarine
- 200g sugar
- 290g lemon juice
- zest of 3 lemons
- 80g gluten free cornflour
- 1 tin coconut cream, refrigerated overnight
- 80g coconut
- 1. Cream the margarine, icing sugar, zest and vanilla together for about 4 minutes.
- 2. Beat in the chickpea brine.
- 3. Sift the dry ingredients then add to the margarine mix. Beat until just combined.
- 4. Press into a square tin lined with baking paper and bake at 175 degrees Celsius for approximately 10 minutes. It should be a light golden brown but not too crunchy.
- 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
- 2. Place the first measure of sugar in a pot with 1/4 cup water. Bring to the boil quickly and boil for 2 minutes. Remove from the heat and cool for 2 minutes.
- 3. Slowly drizzle the hot syrup down the inside of the bowl whisking the brine. (It should be white and fluffy before you start doing this). Keep whisking until the mixture is cool, white and thick (this takes at least 10 minutes).
- 4. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
- 5. Mix the cornflour to a paste with a bit of water. Pour into the pot with the lemon mixture while whisking continuously. Leave to cool, but give it a whisk every 5 minutes or so to prevent a firm skin developing.
- 6. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
- 7. Split the chickpea brine meringue mix in half, reserving half for the topping.
- 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remanding meringue.
- 9. Fold in the whipped coconut cream then pour over the base. (You may not need all the mixture, but it can be kept in the fridge for a week to serve with ice-cream or meringues...or by the spoonful if you are anything like me!) It should be about 4 cm thick but it doesn't really matter.
- Fold the coconut into the remaining chickpea meringue mix. Pour over the lemon filling and smooth the top. Place under a grill in the oven (not too high) and cook until the top is golden brown.
- Leave to cool in the refrigerator for at least 2 hours (preferably overnight) before slicing into squares.
This Vegan Egg and Dairy Free Potato Salad is also soy, gluten and nut free but tastes amazing!
I’m pretty much in love with all things Aquafaba (chickpea brine for those new to this amazing egg substitute) at the moment and I’m having an awesome time playing around with all the different things I can make with it. One of things my eldest daughter loves and hates having to miss out on is mayonnaise so after hearing this goody can be made with aquafaba, I just had to give it a go. Well technically, I had a lightbulb moment the other day that I could make mayo and hollandaise type things with it, only to find out 2 days later somebody else had beaten me to the idea! I also happened to still have new potatoes (obviously not new anymore haha, but they started off that way!) in my fridge from our Summer harvest, so thought I’d see how it went in a potato salad. Pretty good is the answer! I actually can’t really tell the difference between this and mayo made from egg at all, and good news, my daughter just loves it. Miss 4 flatly refuses to try it so no idea about her!
I have avoided making Dairy and Egg Free Red Velvet Cupcakes up until now as they just aren’t the same without that amazing cream cheese icing..which I love so much, it just doesn’t love me unfortunately! Then I was having a play around with making a substitute icing, and after several attempts, I’m pretty sure I have found one that is about as close as I am ever going to get. It’s obviously not exactly the same but I reckon it’s very close and pretty good! So now I’m dreaming up all those delicious recipes I’ve been avoiding that are so much better with cream cheese icing…so stay close because I’ve got a few goodies coming up over the next week or so 🙂
These Dairy and Egg Free Red Velvet Cupcakes are also nut free and can be made gluten free by substituting a gluten free mix. When I make it gluten free, I use a combination of rice, coconut, cassava, and quinoa flour as my daughter can’t tolerate regular gf mixes. I also use slightly less. If you cannot tolerate chickpeas for the brine, just omit the brine and add an extra teaspoon of egg replacer. If you are soy free, you can omit the tofu or use a buttercream style icing instead.