Dairy Free Chocolate Mousse Cake

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baking | August 19, 2018 | By

Dairy Free Chocolate Mousse Cake

This Dairy Free Chocolate Mousse Cake is also egg free, nut free and gluten free.

Dairy Free Chocolate Mousse Cake

You may have seen on Facebook or Instagram I have been playing around with a new dairy free sour cream, which I used to make this recipe and a lemon cheesecake as well.  If you can’t find this, I have also made chocolate mousse with tofu, coconut yoghurt and whipped chilled coconut cream before in similar quantities to this recipe.  I have found that the Zenzo Sour Cream isn’t particularly tasty on its own (although not offensive) but it’s great at taking on the flavours I put with it when left overnight.  I haven’t tried yet, but I think it would be really nice in a raspberry cheesecake too.

 

 

Dairy Free Chocolate Mousse Cake

Dairy Free Chocolate Mousse Cake

Ingredients

  • Base:
  • 1 packet of dairy and egg free chocolate biscuits (and gluten free if needed) : we use Countdown's Free From range
  • 3 Tablespoons melted dairy free margarine
  • Filling:
  • 1 packet firm tofu
  • 1 packet dairy free sour cream
  • 3 heaped teaspoons icing sugar
  • 150g dairy free dark chocolate (we use Whittakers 72%)
  • 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.

Instructions

  1. Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
  2. Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
  3. Melt the chocolate in the microwave or in a bowl over a pot of simmering water on the stove.
  4. Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
  5. Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
  6. Place the gelatine and 2 Tablespoons of water in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps. Add the melted chocolate all at once and mix quickly before it sets.
  7. Pour this mix over the base and leave in the freezer or refrigerator until set.
  8. I decorated mine with chocolate curls but whipped coconut cream and fruit would also be great.
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Dairy Free Chocolate Caramel Biscuits

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baking | August 12, 2018 | By

Dairy Free Chocolate Caramel Biscuits

These Dairy Free Chocolate Caramel Biscuits are super easy and a bit of a cheat recipe…but they taste a lot like Toffee Pops! They are dairy, egg, nut and gluten free.  So so good.  I really only made them because I had a wee bit of caramel left from another recipe and I was thinking of a way to use it up so it didn’t get wasted.  GREAT INVENTION.  I have played around with dairy free caramel a bit over the last year, and I highly recommend you follow the recipe by making a sugar caramel first then adding the coconut condensed milk.  Without this step (i.e., just boiling or baking the condensed milk until caramel), it is very sticky and gooey and hard to work with.  It’s still sticky and gooey like this, but it’s GOOD sticky and gooey, and much easier to work with and pleasant to eat.  You can also cut it into slices once it’s baked, which I found hard to do before coming across the caramel first step.

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Chocolate Cherry Slice-vegan + egg free,dairy free, gluten free, nut free

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baking | October 27, 2017 | By

Chocolate Cherry Slice-vegan + egg free,dairy free, gluten free, nut free 

*contains coconut

Chocolate Cherry Slice-vegan + egg free,dairy free, gluten free, nut free

This slice reminds me of my childhood in Australia eating cherry ripe slices.  This was a small window of time in my entire life when I was thought to have grown out of my dairy allergy.  I was extremely allergic as a baby, but in fact my symptoms just changed over time and eventually I was able to verbalise how I was feeling inside.  The combination of this with many years of sinus infections and generally feeling pretty rubbish led to me excluding dairy from my diet once again.  I unfortunately ended up very allergic once again after the birth of my first child, and have had a few anaphylactic reactions since then meaning I try hard to remain dairy free now.  This has been relatively straight-forward since all three children are dairy-allergic, until recently when a surprise exposure to dairy in my eldest has found us doing the milk ladder.  So we have had to adjust to having small amounts of dairy in the house again.  It’s been a challenge for me to stay away from them as I have zero self-restraint, especially when it comes to chocolate biscuits!  So, I decided to revisit these bars I made about a year ago for a magazine publication.  Hope you love them as much as I do 🙂 

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Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

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These Dairy, Egg and Gluten Free Chocolate Strawberry Brownies were made using the super yummy chocolate mix from Hunter Gatherer Gourmet, but I have included a recipe for my own chocolate brownies (recipe here) if you aren’t able to source this or can’t tolerate nuts.  It is layered up with a soft strawberry flavoured ‘cream’.  It does set firm in the fridge if you want a more structured look, but I love the soft, gloopy, chocolate-strawberry mish-mash.

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You may have seen a Facebook video circulating around for a particularly naughty but yummy looking dessert…I did, and have come up with this Dairy and Egg Free Lolly Cake Cheesecake as a pretty awesome substitute 🙂  It has a lolly cake base: for those new to this amazing New Zealand birthday party food tradition, this is generally sweetened condensed milk, butter, crushed biscuits and Eskimo lollies (a sort of chewy marshmallow confectionery): obviously not a very allergy friendly snack!  I’ve made a few substitutions to make it egg and dairy free.  If you need it gluten free as well, use gluten free biscuits and safe marshmallows.  If you can’t find Eskimos, any sort of chewy marshmallow will do.

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Egg and Dairy Free Black Forest Roulade

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 🙂

Egg and Dairy Free Black Forest Roulade

Egg and Dairy Free Black Forest Roulade
Serves 8
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Prep Time
1 hr
Cook Time
10 min
Prep Time
1 hr
Cook Time
10 min
526 calories
85 g
1 g
19 g
9 g
11 g
144 g
7 g
69 g
0 g
3 g
Nutrition Facts
Serving Size
144g
Servings
8
Amount Per Serving
Calories 526
Calories from Fat 164
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 7mg
0%
Total Carbohydrates 85g
28%
Dietary Fiber 4g
17%
Sugars 69g
Protein 9g
Vitamin A
2%
Vitamin C
0%
Calcium
27%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sponge
  1. 1 tin chickpeas in brine
  2. 2/3 cup sugar
  3. 1/4 cup coconut oil
  4. 3/4 cup flour
  5. 1/4 cup cocoa powder
Mousse
  1. 1 jar chickpeas in brine (alternatively, use 140g egg white)
  2. 1x 300g pack of FIRM tofu
  3. 1 tin coconut cream, refrigerated for at least 24 hours
  4. 250 g melted dairy free chocolate
  5. 280g white sugar
  6. 1 jar sour cherries in syrup
  7. 1 tin coconut cream, refrigerated overnight
  8. 1 T icing sugar
  9. extra chocolate and cherries for decorating
Sponge
  1. 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. 2. Gradually add the sugar and whisk for a further 4 minutes.
  3. 3. Melt the coconut oil.
  4. 4. Sieve the flour and cocoa powder together. (I do this three times usually)
  5. 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. 6. Spread onto a flat tray lined with baking paper.
  7. 7. Bake at 180 degrees until just cooked, about 6 minutes.
  8. 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.
Mousse
  1. 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. 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. 3. Place the tofu in a food processor and blend until very smooth.
  4. 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. 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. 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.
To assemble
  1. 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.
beta
calories
526
fat
19g
protein
9g
carbs
85g
more
Fun With Allergy Kids http://allergykids.co.nz/

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 🙂

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