Vegan Condensed Milk & Chocolate Desserts in Just 10 Minutes! ✨🥄🍫
Indulge in the rich and creamy delight of our Vegan Condensed Milk & Chocolate Dessert. This recipe is designed for those who appreciate a decadent treat that aligns with a plant-based lifestyle. Perfect for any occasion, this dessert promises to impress your taste buds and satisfy your chocolate cravings. Let’s dive into the step-by-step process to create this mouthwatering vegan dessert.
Ingredients:
For the Vegan Chocolate Sponge Cake:
- 5 flax eggs (5 tablespoons ground flaxseed mixed with 15 tablespoons water, let sit for 10 minutes)
- A pinch of salt 🧂
- 150 grams of coconut sugar or any preferred vegan sugar 🧁
- 250 grams of vegan chocolate spread or melted dark chocolate 🍫
- 50 grams of vegan butter or coconut oil 🧈
- 80 grams of all-purpose flour 🍚
- 30 grams of cornstarch 🌾
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a cake tin with parchment paper.
- Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 10 minutes until it thickens.
- In a large mixing bowl, whisk together the flax eggs, a pinch of salt, and coconut sugar until well combined.
- Melt the vegan chocolate spread or dark chocolate and vegan butter/coconut oil together in a microwave or over a double boiler until smooth. Let it cool slightly.
- Gradually add the melted chocolate mixture to the flax egg mixture, stirring continuously.
- Sift in the flour and cornstarch, and gently fold the mixture until there are no lumps.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the tin before transferring it to a serving plate.
Nutrition Information:
Per Serving (Approximate values based on 12 servings):
- Calories: 250
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 4g
- Sugars: 20g
- Protein: 4g
Tips for Perfect Vegan Chocolate Sponge Cake:
- Flax Egg Substitution:
- If you prefer, you can use chia seeds in place of flax seeds. Use the same ratio of chia seeds to water.
- Sugar Alternatives:
- Coconut sugar can be replaced with other vegan-friendly sugars like maple syrup or agave nectar. Adjust the quantity to taste.
- Flour Options:
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Chocolate Choices:
- Opt for high-quality vegan chocolate to enhance the flavor of your dessert.
- Cooling Time:
- Do not rush the cooling process. Allow the cake to cool completely to achieve the best texture.
Serving Suggestions:
- Garnishes:
- Top with fresh berries, a drizzle of vegan chocolate sauce, or a sprinkle of powdered sugar.
- Accompaniments:
- Serve with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra indulgent treat.
