Black Forest Mini Cake ‘Gâteau Forêt Noire’

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
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This is it. The final recipe in this series of chocolate recipes for Vegan MoFo 2014. I had exactly one evening left to test this recipe and hope to all hope that it would turn out right. Just as I was halfway through baking the cake I had a feeling it might all go wrong, so I made up another recipe just in case. No early bed time for me last night.
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But then it was the first cake that turned out superb. I’m not usually one for cherries in my sweets but this one, guys – prepare for a food orgasm. It’s probably best I made this cake in small size because it would be all too tempting to devour the whole thing and send myself into a food-induced coma.
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I wanted to say thank you to you all for letting me share my chocolate recipes with you. If you read the introductory post in this series, you know how much this book – Chocolat: Fondre de Plaisir – means to me. It is by far the most stained cookbook I own, and I’m proud of that.

I could say I won’t be looking at another piece of chocolate for weeks after this month, but let’s be real – this is me, after all. And I still have 3/4 of this cake waiting in the fridge to be devoured…
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Black Forest Mini Cake

  • Servings: makes one 15 cm/6 inch cake, serves 4
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Notes: I don’t like the cherry liqueur to be overpowering, but if you’re a fan, feel free to soak the cherries in a whole lot more liqueur, (and drink whatever’s left after draining the cherries, too, if you fancy). You could probably use 1/4 cup coconut oil instead of vegan butter, but I have not tried it personally.

For the cake:

Dry ingredients:
150g (1 cup) plain flour
1 tsp baking powder
2-3 tbsp cocoa powder
2 tbsp soft brown sugar

Wet ingredients:
125ml (1/2 cup) oat milk
1 tsp apple cider vinegar
125ml (1/2 cup) coconut oil
60ml (1/4 cup) vegan butter

For the cream and cherry filling:
750ml (3 cups) coconut cream, chilled
1-2 tbsp powdered stevia, or 4-5 tbsp icing sugar
approx. 120g (1 cup) frozen cherries, defrosted
approx. 80ml (1/3 cup) cherry liqueur

Chocolate shavings, to decorate

1. Pre-heat the oven to 180ºC (350ºF). Grease two small 15cm/6 inch cake tins.

2. Crumble the soft brown sugar, using your hands, into a large bowl, so it doesn’t make a lumpy batter. Sift the other dry ingredients into the bowl.

3. Place a small saucepan over medium heat. Add the butter and coconut oil to it and melt, stirring with a wooden spoon.

4. Combine the milk and ACV in a small cup and set aside to curdle.

5. Fold the wet ingredients into the dry ingredients, stirring until just combined. Divide the batter evenly between the two cake tins, smooth out the tops and bake for 30 minutes. Cool on a wire rack.

6. Meanwhile, whisk the coconut cream and powdered stevia or icing sugar into stiff peaks. Refrigerate for now.

7. Soak the cherries in the liqueur while the cakes are baking and drain just before using (see next step).

8. When the cakes are completely cooled, carefully slice them in half through the middle, using a bread knife. Slather a heaped tablespoon of coconut whipped cream onto the first slice, then top with a third of the soaked cherries. Place the second slice on top of the first, and again coat with coconut whipped cream and cherries, then top with the third slice. Repeat until you are left with the final, topmost slice, which you place on top of the third, and cover with more coconut whipped cream. Also cover the sides of the cake; this is best done with a spatula or a pallet knife. Decorate with a final flourish of chocolate shavings.

Keep in the fridge for up to 3 days (if it lasts that long).

What was your favourite recipe from my chocolate series?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Choco-Coco Muffins

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

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Can you believe this is the penultimate recipe in my Vegan Month of Food series? What a crazy ride it’s been – and here I was thinking I’d spend most of this month at home cooking up devilishly decadent chocolate recipes, applying for dozens of jobs whilst despairing of ever hearing back from them, and otherwise spending much time in my pyjamas, lying in a star-shape on the floor and staring at the ceiling.

September was quite the opposite.
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There was a lot of recipe-testing, yes (and thankfully most recipes turned out right the first time around) – but there was also a last-minute trip to Ireland, the publication of my e-books (!!!), fun nights out with friends, a goodbye party for a friend’s move to London, interning at a very cool publisher in Glasgow, and the best of all – I got a job.

A paid job.

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They say that patience is key; ‘it always gets better eventually‘. I’m usually the one counselling others through tough times with that phrase. And I do firmly believe in the power of positive thinking. But I’d be a chocolate-cake-munching liar if I said that the months of job hunting, trying to market myself as the ideal candidate for every graduate and entry-level job in Scotland, followed only by silence or at best a template rejection letter, hadn’t gradually withered any hope I had of being employed soon.

But then it happened. An interview. A chance. A job. 

I think it’s a clear sign you’re an adult when you nearly weep for joy because you finally have enough money in the bank to get your cat a much-needed new scratching post. And buy yourself a decent meal. (I don’t want to look at beans on toast for another YEAR at least.)

Therefore, let’s celebrate with Choco-Coco Muffins. 🙂
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Choco-Coco Muffins

  • Servings: makes 9 muffins
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150g (1 cup) plain flour
75g (1/2 cup) brown sugar or coconut sugar
30g (1/4 cup) cocoa powder
1 tsp baking powder
40g (1/2 cup) shredded coconut + extra for the topping
180ml (3/4 cup) oat milk
1 tsp apple cider vinegar or lime juice
125ml (1/2 cup) coconut oil, melted

1. Pre-heat the oven to 180ºC (350ºF). Line or grease 9 muffin tins.

2. Pour the oat milk and apple cider vinegar/lime juice in a cup and set aside. After a few minutes the milk will start to curdle.

3. Sift the flour, cocoa powder and baking powder into a large mixing bowl, then add the sugar and shredded coconut. Fold in the melted coconut oil and curdled oat milk until just combined.

4. Drop a generous tablespoonful of batter into each muffin tin; there should be just enough to fill them all. Sprinkle some shredded coconut on top of each muffin. Bake for 25 minutes, or until a skewer comes out clean.

5. Cool on a wire rack, but not too long; these muffins are über delicious when still a touch warm 🙂

What was the best thing about your September?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Chocolate Pecan Pie – My LITTLE BOOK OF CHOCOLATE

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

Chocolate pecan pie
Photo credit: Clémence Moulaert and Luscious Books

I am so very proud to share the first photographs from one of my TWO upcoming ebooks: The Vegan Cookie Fairy’s Little Book of Chocolate and The Vegan Cookie Fairy’s Christmas Recipes.
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Chocolat: Fondre de Plaisir contains a recipe for chocolate pecan pie – as soon as I opened the book to that page I knew I wanted to share my vegan adaptation of that recipe, as it appears in my ebook. I hope you like it as much as I do.

These two ebooks are definitely a labour of love; I worked on them for months every moment of my spare time while I was studying full-time to complete my Masters degree, taking part in extracurricular activities at my University and maintain this blog.

Chocolate has been a constant element in my life: when I was in need of comfort, celebration, stimulation or just a sweet snack to soothe my soul. It is my favourite ingredient by far, and that’s why I wanted to share all my chocolate recipe with you. This book is my thank you letter to you all, for sticking with me, for encouraging me, for writing to me, for helping me become a better writer, photographer and blogger.

Dig in, guys, you deserve it 🙂

P.S. Look out for some reviews in the next week or two, you’ll be getting sneak peeks at my books!

Chocolate Pecan Pie

  • Servings: Makes a 28 cm (11 inch) pie, serves 8-10
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A pecan pie is in and of itself a beautifully decadent dessert, but I like to kick it up a notch every so often. Chocolate + nuts + pie = heaven. This would make a terrific addition to any Thanksgiving celebration, or simply be a wonderful treat on a cozy autumn day indoors with a good cup of tea or coffee.

Crust and topping

150 g (5 3/4 oz) plain flour/all purpose flour + extra for flouring the work surface
2 tbsp cocoa powder
3 tbsp icing sugar/confectioners’ sugar
80 g (2 .3/4 oz/ 3/4 stick) vegan butter + extra for greasing the pie dish
100 g (1 cup) pecan halves to top the pie

Filling

400 g (14 oz) tofu
3-5 tbsp or cocoa powder
60 ml (1/4 cup) maple syrup
up to 60ml (1/4 cup) almond milk
60 ml (1/4 cup) melted coconut oil
1 tsp ground cinnamon

1. Start with the crust: sift the flour, cocoa powder and sugar into a mixing bowl and add the vegan butter. Rub the ingredients with your fingertips until the texture becomes sandy. Roll the mixture into a ball, wrap it in cling film/food wrap film and place it in the fridge to chill for 1/2 hour.

2. Pre-heat oven to 180C/350F/gas mark 4. Grease a 28 cm (11 inch) pie dish with some vegan butter.

3. Sprinkle some flour onto your work surface. Take the chilled dough from the fridge and roll it out to about 0.5 cm (0.25 inch) thickness.

4. Drape the dough over the pie dish and gently press it onto the bottom and the sides of the dish with your fingers. Cover the dough with a piece of nonstick parchment paper and spread some baking beans on top. Bake the crust for 17 minutes and cool it afterwards on a wire rack/cooling rack.

5. To make the filling, put the tofu, cocoa powder, maple syrup, melted coconut oil, cinnamon and half of the almond milk into a high-speed blender. Blend all the ingredients until thick and creamy. If your blender is struggling to blend all the ingredients, add a little more almond milk.

6. When you’re happy with the consistency of the filling, pour it into the pie dish, spread it evenly and place the pecan halves on top. Put the pie into the fridge to chill overnight, or at least for 6 hours.

Recipe and photographs courtesy of Luscious Books.

A big thank you for following my blog, leaving comments and supporting me, whether you are brand new to The Vegan Cookie Fairy or have been with me from the start. I could not have done this without you all. THANK YOU! Sending virtual cookies your way! 🙂

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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‘Caribbean’ Chocolate: Coconut, Rum & Cacao

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For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: 
Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

I just can’t make up my mind. Is it warm, is it cold? I switched on the heating yesterday morning when I rolled out of bed covered in goosebumps and a nasty sore throat already catching on, but a mere two hours later I was sweating buckets as I cycled into town, the sun hot on my neck. Ah Scotland, you never cease to surprise me.
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(And speaking of surprises, guess who I saw on my trip into town? I cycled past none other than Neil Oliver himself, who seemed to be taking a stroll along the Back o’ Hill in Stirling. If you didn’t know, he’s a famous historian most known for the BBC series ‘A History of Scotland’, which is probably the number one reason I fell in love with Scotland in the first place. None of this has anything to do with chocolate and the Caribbean, I’m just fangirling here.)

And so lately I’ve had ice cream and this ice cold frappé-like Caribbean Chocolate as well as hot chocolates and homemade soups and stews. I could moan about the weather but really I love this season; the best of both worlds, cool summer foods and hearty winter fare meeting in the middle. Happy autumn everyone! I hope you put on your best wellies and go kick some copper-coloured leaves today.
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caribbean chocolate

1 tbsp cacao
125ml (1/2 cup) coconut water
6 dates, pitted
1 tbsp coconut cream
1 tsp instant coffee (optional)
a glug of rum
1 banana, peeled, chopped and frozen
1 ice cube
a pinch of cinnamon and nutmeg each
To serve: whipped coconut cream and cacao + cinnamon
Place all the ingredients, minus the toppings, and blend on high speed till smooth and frothy. Pour into a tall glass, add some whipped coconut and dust with cacao and cinnamon. Enjoy straight away.

What’s your favourite thing about autumn?

 

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Raw Raspberry Chocolate Ice Cream

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

raw raspberry chocolate ice cream TITLE
If I ever say something along the lines of: ‘I think I’ll do a PhD/another Masters degree’ feel free to slap me. Never again would I want to put myself in such a stressful position, not unless you paid me really good money. But you know what’s even worse than the stress of assignment deadlines paired with the responsibilities of living on your own? Finding a graduate job.

It’s been a super stressful two months since I handed in my Thesis. I had a temporary job at the Edinburgh Book Festival, which was heaps of fun and paid the bills for a month or so, but that’s all it was: temporary. And as my job ended, so returned the sleepless nights, the nail-chewing, the sudden bursting into violent fits of tears, and the terrible eating habits.

How bad can your eating habits get as a vegan? Fairly bad. Eat-porridge-all day kind of bad, or eat-your-weight-in-chocolate kind of bad. My theme choice for Vegan MoFo 2014 hasn’t exactly helped trim my waistline or keep my acne at bay. (TMI?) I have been known to eat peanut butter cup ice cream for breakfast/lunch/dinner in the past. Healthy fats, sure, but I may have eaten more than the recommended daily (or weekly) serving.

So thank goodness for raw vegan ice cream. It’s just fruit blended with a little raw milk and some superfoods if you feel fancy. It’s actually good for you. Some people on Instagram eat it all day, every day. I had this particular cone of raw vegan raspberry and chocolate ice cream (pictured above and below) for my afternoon snack last Sunday.

If you’re like me, you probably won’t say no to having a serving of your five-a-day when you’re having breakfast.

You don’t need an ice cream machine, just a blender and about five minutes to whip up this recipe. Done. 🙂

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Raw Raspberry and Chocolate Ice Cream

  • Servings: makes enough for 2 scoops of each flavour, serves 2 people
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Note: here is a good recipe to make almond milk. You can use the same method to make oat milk or seed milk.

1 cup (about 100g) frozen raspberries
175ml (3/4 cup) raw nut or oat milk, or water
2 ripe bananas, peeled, chopped and frozen
1-2 tbsp cacao powder
1 tbsp coconut sugar
1 tsp maca powder (optional)
extra raspberries, cacao powder or raw chocolate sauce to serve

1. Place the frozen raspberries and milk in a blender and blend until smooth. Keep the machine going while you add the frozen bananas piece by piece. Blend until smooth and creamy.

2. Pour half of the raspberry ice cream into a container and place in the freezer for now. Add the raw cacao and coconut sugar (and maca if using) to the remaining ice cream in the blender and whizz again for a few seconds. Pour this chocolate ice cream into another container and place in the freezer.

3. Freeze both ice creams for about half an hour, just to set hard enough to scoop into evenly shaped balls. Serve with a bit of cacao powder, raw chocolate sauce and/or extra berries.

If leaving the ice cream for longer, take the ice cream out of the freezer and whip for a minute or two every half hour over a period of three hours. This ensures that air is whipped into the ice cream, which prevents it from crystallising into a hard block.

What’s your worst eating habit?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Raw Chocolate Orange Mousse ‘Mousse Chocorange’

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
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I am the last person who would eat a purely raw diet, but I have to hand it to the raw foodists: their desserts are the bomb. All those natural fats (avocados! nuts! coconut oil!) make for the best desserts. Just think of raw cheesecake, raw ice cream, raw chocolate mousse, raw fudge, raw chocolate… the list is endless. You may well already be familiar with blogs such as This Rawsome Vegan Life and Fragrant Vanilla Cake which boast the most impressive looking raw desserts I’ve ever seen.

Mostly, I like raw desserts because they don’t cause havoc with my skin and digestive system. I am not the type of person to deny myself a slice (or five) of cake but sugar is not my friend. Nah-uh. Vegan Month of Food has been fun so far but… I’ve had to wear foundation every single day this month just to cover up my pimples. October will be a month of sugar-cleansing for me, it seems!

Raw Chocolate & Orange Mousse

2 avocados
2 tbsp cacao powder
8 dates, pitted
juice of 2 oranges + zest for topping

Place all the ingredients in a blender and blend till smooth and creamy. Decant into 2 glasses or small pots and enjoy straight away, or refrigerate for a few hours until needed.

Are you a lover of raw desserts? What’s your favourite raw recipe and your favourite raw foods blog?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Raw Pecan Chocolate Fudge ‘Fudge de la Nouvelle Orléans’

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For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: 
Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

The original recipe for this fudge is called ‘fudge de la Nouvelle Orléans’ but at first I struggled to see what pecans had to do with New Orleans. Until I read this article, that is. Apparently pralines (often containing pecans) were invented in New Orleans, or at least somewhere in the south of the US. And here I thought they were typically French, or at least European. You learn something new every day!

But according to Wikipedia American pralines are softer and fudgier than French pralines, which brings us to this recipe. It’s marvellously soft and creamy, with a hint of nuttiness. Pecans are first roasted, than blitzed until they become first a powder, then an aromatic nut butter. Add maple syrup, coconut oil and cacao powder, and you end up in chocolate heaven. Try your best not to eat the whole mixture straight out of the blender… (I know, I know, it’s hard!)

Raw pecan chocolate fudge

200g (7 oz) chopped pecans
2 tsp cacao powder
2 tbsp coconut oil
1 tbsp raw coconut sugar
1 tbsp maple syrup
1 tsp vanilla paste or seeds from a vanilla bean

1. Roast the chopped pecans for 10 minutes in a preheated oven at 200ºC (400ºF).

2. Place the roasted nuts in a food processor or high speed blender. Blitz into a powder, then keep blending until the powder starts to become creamy. Add the remaining ingredients and blend a few more seconds until smooth.

3. Scrape the mixture out of the blender and press into a small square or rectangular tin. Smooth the top flat. Freeze for about an hour.

4. Using a sharp knife, cut the fudge into 20 squares of equal size and shape.

Store in an air-tight tin in the freezer for up to a couple of months.

Your last chance at dessert before you die is a choice between praline or fudge – which do you choose? (I’m cruel, I know :P)

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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