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!
So, it’s no secret I love coconut condensed milk…it’s pretty much the most exciting thing I’ve discovered this century haha, but I have had HEAPS of people asking me how to make it as they have found it hard to source: so this is for all of you…my DIY Coconut Condensed Milk! I’m obviously not the first person that has done this, but I’d rather recommend a recipe I’ve tried and tested myself 🙂
This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
I’m not a coffee drinker but I do really love Tiramisu and since we’ve become a largely egg and dairy free household, it had never even occurred to me to even attempt a Dairy, egg, and gluten free, vegan Tiramisu until someone asked if there was any way I could come up with one. Well anyone who knows me well knows I absolutely love a challenge…so coming up with a dairy, egg, and gluten free, vegan Tiramisu was my task for the week! Fortunately my day off from uni happened to coincide with a delivery of some (new to me) gluten free flours to try out from Food Compass so I thought I’d give them a go while I was at it. I was given a banana flour and a cassava flour which I mixed in equal quantitates with quinoa flour for my baking mix.
This vegan chocolate cake recipe, which obviously is also dairy and egg free, is decades old..I have no idea where the recipe came from, but its been around since my Grandmother was little! It is a fabulous recipe as its really moist, but it’s also really easy to change it up a bit and make a bit fancy. So I’m going to show you how to do just that and make it birthday party or dinner party worthy 🙂
You are going to start by making the cake in the recipe in a reasonably large round cake tin, I use a spring form tin as it makes it so much easier to get out. If you don’t have one, just line the bottom and sides of a tin with greaseproof or baking paper. Take it out of the oven when it is JUST cooked..no more! It will be dry if it’s overcooked, but really moist if its cooked just right. Then let it cool completely. For this one, I used raspberries, but you could also soak it in a coffee syrup or add any other fruit 🙂
My 8 year old just loves helping me in the kitchen and cupcakes are one of her favourite things to make. She’s not really a big fan of icing and much prefers these really lemony sticky cupcakes. They are super easy to make dairy and egg free and could be gluten free by substituting for gluten free flour. This recipe is interchangeable for pretty much any kind of cupcake….some of our favourites are boysenberry, orange and poppyseed or strawberry. Just use frozen berries if you don’t want the whole mix to be pink!