VEGAN CREAM-FILLED CHOCOLATE CUPCAKES
Inspired by Hostess cupcakes, these vegan chocolate cupcakes are filled with an eggless meringue made with aquafaba (the cooking liquid from chickpeas) and glazed tops with a shiny chocolate ganache made with soy milk. They're so unbelievably delicious no one will believe they could be vegan. I'm excited for you to try this recipe--it is as fun to make as it is to eat.
Provided by Joanne Chang
Categories dessert
Time 2h25m
Yield Makes 12 regular cupcakes
Number Of Ingredients 14
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a 12-cup regular muffin tin with muffin papers, or oil and flour the cups. Set aside.
- In a medium bowl, mix together the flour, superfine sugar, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, whisk together 1 cup (240 grams) cold water, the oil, and the vanilla. Pour the oil mixture into the flour mixture and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter evenly into the prepared muffin tin cups, filling the cups about three-quarters full.
- Bake for 18 to 24 minutes, rotating the muffin tin midway through the baking time, until the cupcakes spring back when you touch them lightly in the middle and a cake tester inserted into the middle of a cupcake comes out clean. Let cool in the muffin tin on a wire rack for about 30 minutes, then remove the cupcakes from the tin and let them cool completely directly on the rack.
- While the cupcakes are baking, make the soy ganache and vegan marshmallow.
- For the soy ganache: Chop the chocolate and place in a medium metal or heat-proof glass bowl. In a small saucepan, heat the soy milk until just before it comes to a boil, when small bubbles collect along the sides of the pan. Pour the soy milk over the chocolate and let stand for about 30 seconds. Slowly whisk the chocolate and soy milk together until the chocolate is completely melted and the ganache is smooth.
- Pour the ganache into a small bowl and let it cool to room temperature so that it is cool to the touch but still somewhat liquid. If the ganache firms up too much, rewarm it slightly in the microwave or a bain-marie (see Cook's Note); don't warm it so much that it gets runny.
- For the vegan marshmallow: Place the aquafaba in a stand mixer fitted with a whisk attachment. Whip on medium-high speed for about 2 minutes, until the aquafaba gets foamy and thick. Slowly add the sugar and vanilla and whip on medium-high for 8 to 10 minutes, until the marshmallow is thick and fluffy. It will take a long time to thicken but once it does, it will magically become exactly like meringue. Use immediately.
- To assemble: When the cupcakes are completely cool, use a small teaspoon or a spoon handle to scoop out a divot in the center of each cupcake, about 1 1/2 inches deep and 1 inch wide. Set aside the pieces of cake you take out. Fill each hole with a spoonful of the marshmallow and top with a piece of the saved cake. Use an offset spatula or knife to spread the cupcake tops with the ganache, covering them fully.
- Make a cornet out of parchment paper. A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you've rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place.
- Fill the cornet halfway with the melted chocolate (don't overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out.
- Draw a decorative swirl across each of the cupcakes. Serve immediately or within a few hours of filling.
- These cupcakes should be eaten the same day they are made.
VEGAN CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: granulated sugar, dark brown sugar, salt, refined coconut oil, oat milk, vanilla extract, all-purpose flour, baking soda, vegan chocolate chips, vegan vanilla ice cream, vegan dark chocolate
Provided by John Gara
Categories Desserts
Yield 5 sandwiches
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the granulated sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in the oat milk and vanilla, until the sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix, until just combined.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Using an ice cream scoop, scoop the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) of space between each cookie and the edges of the pan so the cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Let the cookies cool completely.
- Use a serrated knife to slice the pint of ice cream pint into 1½-inch (4-cm) thick discs. Peel off the paper container from each ice cream slice.
- Take 2 cooled cookies and sandwich an ice cream slice in between, pressing firmly.
- Roll the edges of the ice cream sandwich in the chocolate chunks, if desired. Repeat with the remaining cookies and ice cream.
- Eat right away, or place on a parchment paper-lined baking sheet and freeze for 20 minutes.
- The sandwiches will keep in the freezer for up to 6 months in an airtight container.
- Enjoy!
Nutrition Facts : Calories 1159 calories, Carbohydrate 116 grams, Fat 74 grams, Fiber 5 grams, Protein 14 grams, Sugar 84 grams
VEGAN CHOCOLATE BANANA ICE CREAM
A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 2
Steps:
- In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.
Nutrition Facts : Calories 110 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
CHOCOLATE ESPRESSO COCONUT ICE CREAM - VEGAN, LOW CARB, GLUTEN-FREE
A tasty, low carb, vegan ice cream. Enjoy!
Provided by dritta
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 11h15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined.
- Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed.
- Refrigerate until completely chilled, 3 hours to overnight.
- Freeze per manufacturer's directions, 8 hours to overnight.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 20.6 g, Fat 27.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 24.6 g, Sodium 9.3 mg, Sugar 6.4 g
CHOCOLATE VEGAN NICE CREAM
This easy, dairy-free ice cream ('nice cream') recipe calls for just a handful of simple ingredients and can be dressed up however you like to create your favorite version chock-full of chocolate flavor!
Provided by Mackenzie Schieck
Categories Everyday Cooking Vegetarian Protein Tofu
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Pour into a bowl to serve.
Nutrition Facts : Calories 598 calories, Carbohydrate 64.5 g, Fat 31.3 g, Fiber 15.6 g, Protein 17.8 g, SaturatedFat 10.8 g, Sodium 237.4 mg, Sugar 28.3 g
LINA AND JENS' DELICIOUS VEGAN CHOCOLATE ICE CREAM
So... you are making hummus or some other dish with chickpeas and you are just wasting the chickpea water? How dare you! Didn't you know it can form the basis of some the most delicious, light, and foamy vegan ice creams and mousses? I didn't know either but since Lina told me about it I am never going to waste a drop of chickpea water again.
Provided by Jens
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 8h30m
Yield 8
Number Of Ingredients 5
Steps:
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let cool slightly, about 10 minutes.
- Pour aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until fluffy and quadrupled in volume, about 1 minute. Add xanthan gum and beat for 30 seconds. Add confectioners' sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more.
- Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
- Freeze until firm, 8 hours to overnight.
Nutrition Facts : Calories 180 calories, Carbohydrate 23.9 g, Cholesterol 1.2 mg, Fat 8 g, Fiber 2 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 8.9 mg, Sugar 19.5 g
CHOCOLATE-CHERRY-CHIP VEGAN NICE CREAM
Dried cherries add a bit of tartness and vegan chocolate chips double the chocolate fun in this dairy-free 'nice cream' recipe.
Provided by Mackenzie Schieck
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Stir in cherries and chocolate chips; pour into a bowl to serve.
Nutrition Facts : Calories 1154.7 calories, Carbohydrate 144.5 g, Fat 65.3 g, Fiber 30.9 g, Protein 26.2 g, SaturatedFat 30.6 g, Sodium 243.1 mg, Sugar 51 g
SALTED CHOCOLATE-PEANUT BUTTER VEGAN NICE CREAM
It's like your favorite peanut butter cup, but better because it includes a touch of salt. And, ya know, it's in nice cream (=ice cream) form, so...yum.
Provided by Mackenzie Schieck
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 11
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, peanut butter, vanilla extract, 1 teaspoon soy milk, and salt in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Pour into a bowl and sprinkle with crushed peanuts.
Nutrition Facts : Calories 1162.1 calories, Carbohydrate 84.2 g, Fat 79.4 g, Fiber 22.3 g, Protein 41.3 g, SaturatedFat 19.2 g, Sodium 1279.2 mg, Sugar 34.8 g
VEGAN CHOCOLATE ICE CREAM
Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy free, egg free and gluten free, but still tastes delicious
Provided by Anna Glover
Categories Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted.
- Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency. Strain into a bowl then cover and leave to cool to room temperature.
- Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Transfer to a freezerproof sealable container and freeze for up to three months, or until ready to serve. If you don't have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof sealable container and freeze until ready to serve. Leave to stand for 10 mins at room temperature before scooping into bowls or cones.
Nutrition Facts : Calories 296 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE CHIP-MINT VEGAN NICE CREAM
This dairy-free version of a classic ice cream flavor is perfect for anyone who's looking for an easy, healthier dessert.
Provided by Mackenzie Schieck
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, dates, mint extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Stir in chocolate chips and pour into a bowl to serve.
Nutrition Facts : Calories 835.5 calories, Carbohydrate 116.7 g, Fat 46.1 g, Fiber 17.4 g, Protein 19.1 g, SaturatedFat 18.8 g, Sodium 237.5 mg, Sugar 52.6 g
DECADENT VEGAN CHOCOLATE ICE CREAM
The trouble with most vegan ice creams is texture and flavor. If you use just coconut milk, you end up with something that tastes watery. The coconut cream (not cream of coconut) is coconut milk with twice the fat, which helps in the flavor and texture departments. The corn syrup helps smooth out the texture as well. You end up with a delicious, rich, velvety chocolate ice cream that will have people wondering if it really is vegan or not.
Provided by Sean Larson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Combine coconut cream and coconut milk in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 5 minutes. Remove from heat.
- Stir cocoa powder, sugar, corn syrup, and sea salt into the coconut mixture; blend with an immersion blender until smooth.
- Place in the refrigerator until chilled, 1 hour to overnight.
- Pour coconut mixture into an ice cream maker; freeze according to manufacturer's instructions.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 32.5 g, Fat 38.6 g, Fiber 6.5 g, Protein 6.3 g, SaturatedFat 33.7 g, Sodium 317.6 mg, Sugar 13.4 g
VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE BY TASTY
Aquafaba is a fantastic vegan substitute for eggs. Whipped aquafaba in this recipe adds volume the same way whipped egg whites would, resulting in a light and fluffy ice cream. This ice cream recipe is great for anyone who doesn't consume dairy, but still wants a scoop of a classic chocolate treat.
Provided by Merle O'Neal
Categories Desserts
Time 6h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
- Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
- In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume.
- Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance.
- Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
- Pour the mixture into a 1 ¾-quart loaf pan.
- Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
VEGAN RAW CHOCOLATE CHERRY "ICE CREAM"
I got this recipe off of a website, and it is AMAZING. I am not a vegan or a raw foodie, just looking for healthy alternatives. I use my Vitamix to make this, but you could probably use any blender or food processor. You can also add chocolate chips for texture.
Provided by nickie409
Categories Dessert
Time 10m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop the banana, then freeze solid. Process all ingredients in a blender or food processor until combined into a smooth consistency, similar to soft-serve ice cream. Either enjoy right away or allow to set in freezer until firm.
VEGAN CHOCOLATE ICE CREAM
Such a healthy and surprisingly delicious treat!
Provided by Charley
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 3
Number Of Ingredients 6
Steps:
- Combine ice, bananas, cashew milk, and cacao powder in a blender. Pulse until creamy.
- Transfer ice cream to a serving bowl. Top with rice whipped topping and chocolate shavings.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 37 g, Fat 10.3 g, Fiber 5.3 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 125.9 mg, Sugar 19.6 g
VEGAN CHOCOLATE CREAM
These quantities are for two servings of mousse or for topinng four servings of dessert. Some of the water may be replaced with a decoction of coffee, black tea, or aromatic alcohol (whiskey, dark rum, wine). The best thing about this recipe is that if chocolate is not well tighten or cross during the beating, just get back on the stove, heat it up and repeat the procedure. Failure in this particular recipe can be obtain in two possible ways, says Heston Blumenthal. The first is too much water in the mixture. If this happens, add more chocolate and reheat until melted. Continue with the recipe. The second reason could be the agitator which you use to beat the mix - if it has more staples it is a better one. Don't panic with water quantity - in fact, it can actually be of help - http://www.socialmoms.net/profiles/blogs/does-chocolate-really-hate-water
Provided by JessGothItAll
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- 1. Chocolate and water are mixed in the pot. Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted. If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.
- Prepare two containers - one large and one smaller. Fill the bigger one with some ice and cold water. Put the smaller one on top.
- When the chocolate is completely melted pour into a small container.
Nutrition Facts : Calories 125.2, Fat 13.1, SaturatedFat 8.1, Sodium 6.6, Carbohydrate 7.5, Fiber 4.2, Sugar 0.2, Protein 3.2
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