Chocolate Mousse Cake

Chocolate Mousse Cake

I posted the photo for this Chocolate Mousse Chocolate Cookie Cake on Instagram last week and people seemed to be really excited for it! (Read: everyone went gaga.) 

And for good reason. This recipe makes 12 servings; I live alone with my boyfriend, and in the 3 days since I created this ultimate food porn recipe, there is one slice left in the fridge, and I am trying really really really hard not to eat because it’s Mr Cookie Monster’s slice. 

Chocolate Mousse Cake  Chocolate Mousse Cake    

This cake is made of all the things I love: it’s creamy, chocolatey, rich, decadent and yet so simple to make. Dangerously simple, even. It takes only 4 ingredients and 15 minutes to make, though you need to factor in the time the cake needs to set. It’s worth the wait, though! (And you can lick the chocolate off the saucepan when you’re “washing” the dishes.)

Chocolate Mousse Cake
Chocolate Mousse Cake

For me, this is the perfect weeknight treat. And weekend indulgence. And fancy dessert for a dinner party. It suits all occasions and delights truly everyone. Pinky promise. If you have friends who think veganism is all about carrot sticks and hummus, serve them this. And then have a good giggle when their jaw drops :)

Chocolate Mousse Cake
Chocolate Mousse Cake

Chocolate Mousse Cake
Serves 12
If decadence and convenience had a love child, it would be this cake. Four ingredients, 20 minutes of your time: that is all you need to reach chocolate nirvana. This cake is easy, creamy, irresistible, decadent, and hits the right spot. The base is made of chocolate cookies and the filling is based on my super simple coconut cream chocolate mousse. Ideal for both a fancy dinner party or just to indulge in by yourself.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
For the base
  1. 200g (7 oz) Oreos OR vegan cream-filled chocolate cookies
  2. 3 tbsp melted coconut oil
For the chocolate mousse
  1. 300g (10.5 oz) dairy-free chocolate chips
  2. 500g (2 cups) coconut cream
For the base
  1. Grind the cookies to a coarse powder (you can do this in a blender or food processor, or have fun bashing the cookies to pieces in a plastic bag with a rolling pin). Pour the powder into a bowl and mix in the melted coconut oil.
  2. Press this wet cookie powder into the bottom of two lightly greased 12 cm (5 inch) round springform cake tins. Leave in the fridge to set while you prepare the chocolate mousse.
For the chocolate mousse
  1. In a medium-sized saucepan over low heat, melt the coconut cream until it looks like coconut milk. Add the chocolate chips and stir patiently until they are evenly melted; this will take about five to ten minutes. If the coconut cream threatens to bubble up, either lower the heat or remove the pan from the hob.
  2. Set aside to cool before pouring half of the chocolate cream into each cake tin.
  3. Place the cakes in the fridge to set for 4-6 hours, or overnight.
  4. To remove the cakes from the tins: run a knife along the edge of the cake, then carefully release the springform tin. Using the knife again, or a small spatula/cake slicer, lift up the cake and place onto a cake stand or plate. Slice each cake into 6 pieces.
  5. Keep in the fridge for up to 5 days.
Notes
  1. Though I personally like the 'bite sized' look of the servings, you may choose to prepare this recipes in a larger cake tin. I would recommend you use a round springform cake tin no larger than 18 cm (7 inches) in diameter.
  2. I do NOT recommend placing the cakes in the freezer to speed up the setting process, as this may turn the cakes into big lumps of chocolate coconut ice, which you do not want. Trust me.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
 How would you eat this cake? Share it or keep it to yourself? ;)

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Vegan S’Mores Brownie In A Mug

#Vegan S'mores Brownie In A Mug Cake

Instant satisfaction has a name: Vegan S’Mores Brownie In A Mug.

#Vegan S'mores Brownie In A Mug Cake #Vegan S'mores Brownie In A Mug Cake

One of the things that came with my new flat was a microwave oven. I’d never had one for years due to lack of space and the knowledge that microwaving your food isn’t so healthy, but adult life has taught me that when you’re tired and overworked, it’s ok to microwave your food. And then I realised one far more valuable thing: 

I could make cakes in two minutes in my microwave oven.

#Vegan S'mores Brownie In A Mug Cake

For this cake, you need 8 ingredients, 3 minutes, and a bottomless stomach. (Don’t know about you, but that fits my description…) 

Can’t find vegan marshmallows at your local supermarket? I got mine from Holland&Barrett, a health food shop chain in the UK, so check your local health food shop, they might stock some vegan marshmallows. If not, there’s always the Internet. 

This cake is beyond easy to make. If you haven’t made cakes in a mug before, try it now! I think it’s a pretty fun way to surprise your friends too (how often do they get served cake from a mug, honestly?) so it’s a fun idea for a party or afternoon tea. 

If you’re going to try this recipe, snap a picture and share it on Instagram, Facebook or Twitter! Tag me @clemcookiefairy (Twitter) and @thevegancookiefairy so I can see it :)

#Vegan S'mores Brownie In A Mug Cake
#Vegan S'mores Brownie In A Mug Cake

On a more serious note, I’d be grateful if you could take this survey, which will help me improve your experience as a reader on this blog. Your opinion means everything – quite literally everything, since there is no blog without readers – to me, so I’d really appreciate your input. 

#Vegan S'mores Brownie In A Mug Cake

S'Mores Brownie In A Mug
Serves 1
Instant satisfaction has a name: S'Mores Brownie In A Mug! This cake comes together in 3 minutes for the ultimate chocolate fudge and s'mores experience.
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Prep Time
1 min
Cook Time
2 min
Total Time
3 min
Prep Time
1 min
Cook Time
2 min
Total Time
3 min
Ingredients
  1. 1/2 banana, mashed
  2. 2 tbsp brown sugar
  3. 3 tbsp soya milk
  4. 2 tbsp spelt flour
  5. 1 tbsp cocoa powder
  6. 1/2 tsp baking powder
  7. a few vegan marshmallows
  8. 2 biscuits/crackers
Instructions
  1. Mix the first three ingredients together, then add the flour, cocoa and baking powder.
  2. Pour into a mug. Add marshmallows in the centre.
  3. Cook in microwave for 2 minutes, 2.5 for a cakier brownie. Leave to cool for a few minutes before dipping biscuits into the cake.
Notes
  1. To make this recipe even more indulgent, add a few extra marshmallows in the centre of your brownie cake batter before baking. They will melt and become ooey-gooey in the centre once they're cooked!
The Vegan Cookie Fairy http://thevegancookiefairy.com/
 Hi, my name is Clem and I’m a microwave addict cook. Fellow microwave oven addicts, raise your hands! 

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Love and cookies,

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Coffee Shop Matcha Latte

Coffee Shop Vegan Matcha Latte

Happy St Patrick’s Day! 

I’ve concocted a coffee shop-worthy brew to help you celebrate the day in style, though I do like to enjoy this drink any day, any time, it’s so yummy. It doesn’t taste like earth (promise), but it’s sweet and creamy, and best of all it has that frothy topping that you get from your favourite coffee shop latte! Move over, Starbucks.

 Coffee Shop #Vegan #Matcha #Latte 2

I wasn’t feeling so hot about the holiday this year. An Irish person away from the motherland on this day is not a happy sight to see, especially when his national holiday falls on a Tuesday and he has to go to his new job in the new city where he’s just moved to. It’s not the carefree day I would have wished for Mr Cookie Monster. Every year is the year I hope we’ll go to Dublin and celebrate in style, but funds and timing have so far not come together in our favour. Next year…

I also didn’t think I’d come up with something suitably inventive and green to eat today, either; and it seemed a poor way to celebrate the holiday. (Nobody in Ireland eats green things on St Paddy’s Day. Nobody.) But then I looked down into my freshly brewed cup of matcha latte and realised the irony of that thinking. I’ve been drinking these lattes for weeks now and – DUH! – they’re green!

Coffee Shop #Vegan #Matcha #Latte 3

So this morning I made green crêpes for breakfast, just because I felt suddenly inspired and was craving pancakes, I’m going to have avocado on toast for lunch (green again!) and I’m sipping on a coffee shop matcha latte as I type this. Tonight we’ll take a stroll through the city to see Edinburgh Castle lit up in green. Maybe today’s a success after all :)

Want more Irish recipes to celebrate in style? How about some Hot Whiskey to warm the cockles of your heart, a luxurious Irish Cream Chocolate Cheesecake to share, a naughty Irish Cake for your sins perhaps, a boozy Irish Cream Hot Chocolate to drown away the cold today, or maybe you need something sweet just for yourself, so try this Irish Chocolate. Fancy a nibble? Whiskey truffles and almond praline it is, then. Or my all-time personal favourite, Chocolate Stout Brownies. 

Coffee Shop Vegan Matcha Latte   

Coffee-Shop Matcha Latte
Serves 1
A quick and easy way to make a matcha latte with that coffee-shop foam and a deliciously earthy and sweet taste.
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Prep Time
2 min
Cook Time
2 min
Total Time
4 min
Prep Time
2 min
Cook Time
2 min
Total Time
4 min
Ingredients
  1. 250ml (1 cup) soya or almond milk
  2. 1/3 tsp matcha powder
  3. 1/2 tsp powdered stevia OR a drizzle of maple syrup
  4. Vanilla sugar, for garnish
Instructions
  1. Heat the milk in the microwave at maximum temperature for about two minutes, or in a saucepan over the hob.
  2. Add the hot milk, matcha powder and stevia/maple syrup to a blender and blend at moderately high speed for 30 seconds. The liquid should be steaming and foamy on the top.
  3. Pour into a mug, dust with vanilla sugar and enjoy!
The Vegan Cookie Fairy http://thevegancookiefairy.com/
I can’t resist. You need to listen to this song, which is the most Irish song ever known to mankind. For more traditional Irish music, I recommend this oldie but goodie. And just because I feel like bragging, here are some photos from my trips to Ireland. 

The (really really really windy) Cliffs of Moher. 
IMG_3248

IMG_3177
THE FATHER TED HOUSE. (Only true fans will understand how AMAZING this is!)

Dusk over the Liffey in Dublin. 
Dublin

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Love and cookies,

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Coconut Lemon Meringue Pies

#Vegan #GF Coconut Lemon Meringue Pies

So the internet pretty much exploded last week because someone invented vegan meringue. And of course within 24 hours every vegan on Instagram was posting photos of their own creations. I wasn’t going to get left behind!

This recipe is a really exciting one because it’s a classic that I have wanted to try for ever but never could because everyone thought vegan meringues were impossible. Well NO MORE! I heard wind of this vegan meringue via @SomerMcCowan from Vedged Out on Instagram, then @FloralFrosting was at it too (and is now making macarons in all colours of the rainbow). Apparently the recipe is originally by Good Wohlt and was posted on the Facebook group called What Fat Vegans Eat. 

#Vegan Coconut Lemon Meringue Pies
#Vegan #GF Coconut Lemon Meringue Pies

So, how to make vegan meringues. 

You will need two things: caster (granulated) sugar and chickpea brine. Yes, chickpea brine. As in, the yucky water that comes out of a can of chickpeas when you empty it. Save the chickpeas for a yummy salad or to make some hummus and keep the water, whisk it into submission like you would egg whites, and I swear it’s like witchcraft, the brine actually foams up. At this point you throw in the sugar and keep on beating until you obtain stiff peaks. 

I’m not a scientist so I’m not sure why or how it works, I just need to know that it does. Does other bean brine work? I accidentally picked up a tin of butter beans instead of chickpeas (who IS this person who keeps putting the wrong tins in the wrong places?! I bet it’s the same person who put a container of sour cream amidst the hummus and ruined my lunch one time) and it didn’t work so well: the brine just didn’t turn into stiff peaks. However, I have read about people using kidney beans and other types of beans with great success and no unpleasant colouring of their meringues.

Now this isn’t like most meringue pies. The coconut cream mixed with lemon juice actually has a texture almost like coconut yogurt, which I find quite pleasant; the contrast between the creamy coconut and the zingy lemon is divine, but it’s obviously not like a proper lemon meringue pie. I baked the meringues separately and then put them on top of the cream filling. But hey, it’s super good, so give it a go!  

#vegan #meringue (pre-baking) 2
#Vegan #GF Coconut Lemon Meringue Pies
Mali + lemons 2

These pies are super adorable, easy to make, gluten-free, refined-sugar free, vegan, uber creamy, decadent and irresistible. They make me feel all spring-like and excited (and surprise surprise, it’s not a chocolate dessert for once!). They’d be perfect for an Easter dinner party if you’re having one this year. Plus they’re kind of messy, and I think messy desserts are the best. I made these into individual portion sizes but some may think they’re big (depending on your appetite) so you could split each tartlet between two people. 

#Vegan Coconut Lemon Meringue Pies
#Vegan Coconut Lemon Meringue Pies

 

GF Vegan Coconut Lemon Meringue Pies
Serves 4
Light and zingy, these vegan and gluten-free mini pies just scream spring. They're great for both grown-ups and children as they're a bit messy and playful but taste irresistibly good!
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For the crust
  1. 200g (2 cups) whole oats
  2. 3 tbsp vegan butter or spread
  3. 1 tbsp maple syrup
For the filling
  1. 350ml (1/3 cup + 1 tbsp) coconut cream, chilled
  2. 2 tbsp maple syrup
  3. 75ml (1/3 cup) lemon juice, or juice from 1.5 lemons
  4. Lemon zest, for garnish
For the meringue
  1. 1 can of chickpeas
  2. 100g (1/2 cup) granulated/caster sugar
Start with the crust
  1. Grind the oats to a flour in a blender or food processor. Add the oat flour to a large mixing bowl, as well as the other ingredients. Either by hand or in a food mixer, work all the ingredients together until they form a uniform, lightly sticky dough.
  2. Divide into four balls and press each ball of dough into four tartlet tins (pans). Make sure the dough is pressed somewhat thinly and evenly against the edges of the tin, and cut off any pieces that are coming out over the top. Discard leftovers.
  3. Bake for half an hour, or until golden brown. Cool on a wire rack.
Secondly, make the meringues
  1. Pre-heat the oven to 140ºC (280ºF/gas mark 1). Line two baking trays with parchment paper.
  2. Decant the brine from a can of chickpeas into a large mixing bowl. It will look like a tiny amount but this will produce a huge quantity of meringue, I swear. With an electric whisk, begin to whisk the brine. It will grow foamy and the volume will increase dramatically. After a few minutes, add the sugar, all the while whisking. After about 10 minutes of whisking, the brine and sugar will start to resemble marshmallow fluff and you should have obtained 'stiff peaks'.
  3. You can tell the mixture is ready when you can hold the bowl upside down over your head and nothing falls out. But you might want to check that it's holding fairly firmly before that – just sort of tip the bowl upside down or sideways over another bowl!
  4. Drop the meringue mixture onto the lined trays with a spoon, creating about 8-10 meringues per tray. Bake for 45 minutes to an hour. Don't open the oven door during the baking period, but keep checking that the meringues are looking firm. They will spread a tiny bit and might lose their shape a little, but they should remain mostly as they were.
  5. To let them cool, leave them in the oven (switched off) with the door slightly ajar.
For the filling
  1. Blend all the ingredients in a blender. Pour into a bowl and leave to set in the fridge until needed.
To assemble
  1. Pour the filling into the baked and cooked pie crusts. (You will have a little too much, which you can save for later. It's a delicious crêpe topping!) Top with one or a few meringues and some lemon zest for garnish. Enjoy straight away.
Notes
  1. The meringue recipe makes a LOT. You will have more meringues than you can possibly fit onto the tartlets. Either use this is practice or just eat a lot of meringues beside your actual pies!
  2. Meringues are crispiest and best eaten on the day they're made, or within about 12 hours. If you can't eat them straight away, keep in an airtight container.
  3. It's important for this recipe that you know your oven well. A lot of recipes for meringues say to bake them at 100ºC but I can't do that because my gas oven doesn't go below 140ºC (gas mark 1). Ideally meringues need a long, slow bake, but as oven are pernickety things, it can be hard to write out specific temperatures and times, so try making meringues a few times until you get the hang of the recipe and figure out which temperature and length of baking works best for your oven. KNOW YOUR OVEN AND WORK WITH IT.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
 lemons and flowers

 Are you going to try making vegan meringues, or have you done so already? Share your tips below if you have any! :)

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Love and cookies,

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Mocha Brownies

Mocha Brownies
Mocha Brownies
Mocha Brownies

 This post was meant to go live last night but unfortunately I became quite suddenly ill, so I’ve spent the last 20 odd hours just lying in my pyjamas, drinking cough syrup and feeling generally quite awful. That’s probably the universe giving me a sign that I need to calm down a bit and try to juggle fewer things on a daily basis but… what can I say, stuff has to get done. 

Another thing that slowed me down getting these uploaded was that I had planned on photographing these a few days ago but had to leave the house quite suddenly, so I left the brownies on the dining table, covered in a cloth, thinking I’d just photograph them when I got home. But when I came back from my errand, the brownies looked oddly flat… the cat had apparently thought I’d left him a nice plump cushion to sit on! I wish I could say it’s the first time he’s done that but not, Mali often seems to think food is just an edible cushion for him. #crazycat

Mocha Brownies
Mocha Brownies

But onto the brownies: I can’t believe it’s taken me this long to make mocha brownies, since I rarely drink coffee but when I do I usually go for a mocha. I’m a total chocoholic, but adding just a dash of espresso gives the chocolate a heightened quality – not like a normal latte, with more depth than a regular hot chocolate. That’s what these brownies are: proper chocolate brownies but with that va-va-voom that will just make people swoon! 

I’m not personally a fan of fudgy brownies – if I wanted fudge, I’d have made fudge! But obviously brownies shouldn’t taste like a sponge; these are more on the cakey side, but far from a traditional chocolate cake. These mocha brownies are moist, uber-chocolatey, soft and, get this – they’re actually pretty light. I’m the type of person who can’t resist having a few pieces at once, but these brownies don’t feel sickeningly heavy, which is something that usually puts me off as it doesn’t make the food enjoyable. 
Mocha Brownies

Mocha Brownies
Yields 20
For the 'cakey' brownie lovers, these brownies are deliciously moist and comforting, perfect for those drizzly days when you want to get comfy and cozy.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Wet ingredients
  1. 200g (3/4 cup + 1 tbsp) vegan butter or spread
  2. 150g (1 cup) brown sugar
  3. 2 tsp coffee granules mixed with 60ml (1/4 cup) hot water
  4. 75ml (1/3 cup) almond milk
  5. 1 tsp vanilla extract
Dry ingredients
  1. 100g (1 cup) ground almonds
  2. 150g (1 cup) spelt flour
  3. 1 tsp baking powder
  4. 40g (1/4 cup) cocoa powder
Instructions
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line a rectangular baking tin (21x28cm/8.5x11 inches) with parchment paper.
  2. Place all the dry ingredients in a bowl, then set aside for now.
  3. In a large bowl, cream the butter and sugar together; you can do this by vigorously whisking by hand or with an electric whisk. Add the hot coffee, almond milk and vanilla extract. It will all look a bit messy, but once you fold in the dry ingredients it all comes together.
  4. Add the dry ingredients to the wet and gently fold them in. The batter should be thick but still fairly liquid.
  5. Pour into the lined cake tin and bake for about 40 minutes. Cool on a wire rack before slicing into 20 pieces.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
What’s your type of brownie  – fudgy or cakey?

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Love and cookies,

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