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Free From - Free Recipe Page - Foods For Life

Delicious vegan, vegetarian, dairy free nutritious and delicious recipes that everyone can enjoy. for free!

Why vegan recipes? It's just so much easier to please everyone all the time - the great thing about vegan recipes is that you don't need to be vegan to enjoy them. If they are tasty, delicious and fulfilling enough then everyone can enjoy them no matter who they are, not just the vegetarians and vegans and people with dietary and religious food intolerances.

A chocolate cake just doesn't need all that saturated fat and an egg to make it fluffy, gooey and delicious if you are clever.

 
 

Bookmark this page and pop back regularly as we will add new vegan recipes as we develop them - we can develop specific free-from recipes especially for your publication and supply hi res photos to go with them.These recipes are all copyright Tony Bishop-Weston -Foods For Life Please credit. More info tony@foodsforlife.org.uk

FOODS FOR LIFE DESSERT & PUDDING RECIPES

Black Forest Chocolate Cake with hot chocolate sauce- Desserts

You don't need eggs to make a light fluffy cake - nature would never be that cruel.

Serves 8

Ingredients
250 g (8 oz) of self raising wholemeal flour
250 g (8 oz) soft brown sugar
2 Tablespoons of organic fair trade cocoa powder
2 heaped teaspoons carob powder
125 ml (4 fl oz) of Rapeseed oil
150 ml ( pint) of soya milk
I tablespoon vegan yogurt or bean curd or coconut cream
I dessertspoon cider vinegar
Pinch of salt

For the filling
4 tablespoons Vegan ricotta cheese (see breakfasts page 000)
1 teaspoon of finely grated rind (zest) of lime
4 tablespoons of Morello cherry or blackberry jam

For the chocolate sauce
100 g ( 3 oz) Dark chocolate - free from dairy and butterfat.
250 ml (8 fl oz) carton of soya cream or 175 ml of sweetened soya milk.
1 tablespoon agarve syrup.
1 tablespoon Kirsch ( optional)

Method
1. Blend all cake ingredients thoroughly together with a whisk.
2. Coarsely grate or chop up 25 g (1 oz) of the chocolate from the chocolate sauce and mix it in. Pour the mix equally into 2 round oiled baking tins approximately 20 cms/ 8 inches in diameter lined with baking paper.
3. Cook in a preheated oven at 180C (350F) Gas Mark 4 for about 25 - 30 minutes or until cocktail stick poked in centre of cake comes out cleanly without gunk on it.
4. Mix the lime into the vegan cream cheese.
5. Once the cakes are baked turn out onto a wire rack to cool.
6. Once cool spread one side with lime cream cheese and the other with cherry jam. Sandwich together and put on a plate
7. Sauce Break the remaining chocolate into chunks and heat in a heat proof glass measuring jug in a saucepan of boiling water. Once melted mix in the agave syrup and then the soya cream a little at a time whilst continuously stirring and then pour over cake

To serve: Alternatively save the chocolate sauce to serve hot. If it sets, heat in boiling water again. Pour hot chocolate sauce over piece of chocolate cake and serve with cherries or berries.

Some vegan vanilla Ice cream would go splendidly with this.

 

 
 

 

 
 

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