Dairy Free Chocolate Mousse Cake
This Dairy Free Chocolate Mousse Cake is also egg free, nut free and gluten free.
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.
- 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
- 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.
- 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.
- 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).
- Melt the chocolate in the microwave or in a bowl over a pot of simmering water on the stove.
- 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.
- Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
- 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.
- Pour this mix over the base and leave in the freezer or refrigerator until set.
- I decorated mine with chocolate curls but whipped coconut cream and fruit would also be great.
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.
Dairy Free Pumpkin Pie
This Dairy Free Pumpkin Pie is easily adaptable to be gluten free by using a bit less gluten free flour, but I haven’t worked out a good egg-free solution yet..would love to hear from you if you’ve successfully made a dairy and egg free pumpkin pie 🙂
Dairy and Egg Free Banana Cake
This Dairy and Egg Free Banana Cake is super easy to put together…we did it in about 5-10 minutes and it doesn’t need a cake mixer (although you can use one if you want). It’s a nice soft cake, tasty with or without icing. We had some with chocolate buttercream but the rest with just a sprinkle of icing sugar. If you want to make it a bit fancier, you can cut in through the middle and fill with whipped coconut cream and bananas, then top with chocolate icing.
Dairy and egg free donuts
This recipe is an adapted version of a New York Times donut recipe with substitutions added by my beautiful friend from Teal Living. Miss 10 actually did most of it herself with a bit of help from me and Miss 3. We used our bread maker machine on the dough setting, but you can easily do it in a cake mixer as well.
Dairy free chocolate reindeer
These Dairy free chocolate reindeer are based on some images of something similar that has been doing the rounds on Facebook..I’ve just tried to switch a few things around to make it work for our family…hopefully it works for yours too 🙂 This version is dairy, egg and nut free…if you used something instead of the pretzels for antlers, it would be gluten free as well. I’ll be honest and say they are slightly drunk-looking reindeer but my Miss 10 made most of these and it was a bit of a last minute thing…but we had lots of fun doing it and they taste great.
Dairy Free Chocolate Truffles
We always give baking to friends, family and teachers to say thanks for their support and kindness during the year..and truffles are nearly always a feature. All our baking is egg, dairy and nut free with some gluten free ones as well; nobody has ever complained about the taste: in fact, I expect most haven’t even noticed! We also usually make up a big bowl of this truffle mixture then melt a little bit to dip fruit in for a special dessert treat with all the yummy Summer fruit we are enjoying right now. You can really add whatever you like to this truffle mixture but I’ve just added our suggestions with the recipe.
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 🙂
Chocolate and Strawberry Terrine
This Chocolate and Strawberry Terrine is dairy free, egg free, gluten free and nut free, and uses aquafaba to replace egg in the sponge. It has a chocolate sponge base, a layer of chocolate mousse, a layer of strawberry cream, more sponge and then is topped with chocolate ganache. It’s not a 5 minute job obviously but it looks and tastes sensational and keeps well for a few days in the fridge.
These Vegan Macarons are egg, wheat and dairy free but contain nuts.
My daughter turned 10 recently and I made the terrible mistake of asking her what cake she would like. DO NOT DO THIS! 10 year olds are very tech savvy, and next thing I had an email with a picture of THE EXACT CAKE she wanted from Pinterest. ARRRGGGHHH. But I think I kind of delivered…it wasn’t an exact replica but not too bad. It did take quite a while though, and because she is egg and dairy free, I had to be a bit creative. It had macarons on, and I wasn’t optimistic I could pull these off with aquafaba, given how temperamental they can be just with egg, but I’m pleased to announce they worked first try!