Baked Dairy Free Cheesecake
I have really been enjoying Sheese Dairy Free Cheese lately, and have been trying it in all sorts of different forms. I had some eggs to use up as I’m the only one that can eat them in our house, so thought I would try a baked cheesecake. That is definitely one of the things I miss a lot and I’m happy to report that this one really filled the gap! It really didn’t taste much different from a dairy cheesecake at all. I’m not 100% sure, but I think it may be a possibility for those who can tolerate baked egg, although I don’t know if the egg would get hot enough. Feel free to let me know if you have an opinion on that!
Blackcurrant Mousse Cake with chocolate and egg free meringue
This little blackcurrant party on a plate is dairy free, egg free, nut free and gluten free :). If gluten is ok in your house, just swap the cake for any traditional vanilla cake or sponge which suit your allergies. I have used the delicious blackcurrant powder from Sujon. It is a significant undertaking in full, awesome if you want a fancy dessert, but any of the items on it’s own is also fab! My favourite part is the meringues, they are white with flecks of blackcurrant on the outside, but when you break them open, that are a beautiful purple inside and bursting with blackcurrant flavour.
This Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’ came about because I was kind enough to be given some amazing organic goodies with fruit and vegetables from Just Organic here in Christchurch, New Zealand (don’t worry…they deliver nationwide) to review, and I was completely inspired by the intense taste of the fruit. It sounds so corny, but I think there is just something about fruit and vegetables that have come from a place of love…they honestly do taste better!
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.
This dairy, egg, nut,soy and gluten free recipe for Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow pretty much ticks all boxes for me! It has taken a few days of adjusting to get just right but I’m pretty confident you will love it as much as me and my girls 🙂