Heaven in a succession of rich, dark, more-ish mouthfuls.
The secret is all in the eggs and the chocolate. Buy delicious, organic eggs and wonderful dairy-free dark chocolate with a high cocoa content. And this works just as well as a cake for mid-morning or tea-time – just ignore the topping part of the recipe.
A rich, creamy, smooth panacotta, covered with crunchy coconut flakes.
This is richer than a dairy-based panacotta, and looks impressive. It’s well worth spending the money on agar-agar flakes as they work incredibly well (the Japanese have used them for centuries), are preservative- and chemical- free and even contain nutrients from the sea vegetables they’re made from.
If you long to eat a gluten-free & dairy-free cherry pie, look no further!
I find gluten-free pastry needs to contain more moisture than the traditional kind, making it sticky and hard to handle. But if you use a chopping board and work quickly, you can even make a fully-encased pie like this one.
You can whizz up this creamy ice cream in a Vitamix machine in seconds!
One of the great things about this recipe is that it uses frozen cherries, making it much more inexpensive than using fresh cherries. You could make it with soya milk, instead of soya cream, but the taste and texture from the cream is worth the extra effort and expense!
A wickedly indulgent chocolate cake which is light and moist, with a rich, creamy icing.
The secret to the lightness and moistness of this cake is in the method. By using two cake tins, wrapping them in greaseproof paper and baking them for a longer, less heat-intensive time, the flours in the mixture cook through but don’t burn or get too dry on the sides. And I’ve used soya cream to make the icing. It’s worth getting this, even if you have to resort to mail-order, as it will keep in your storecupboard for a long time and makes all the difference to this cake!