Total fat Saturates Salt Sugar Protein33.1g 29.4g 0.23g 101.1g 5.3g
Total fat Saturates Salt Sugar Protein12 .1g 4.3g 0.22g 37. 8g 5.5gVEGAN FOOD & LIVING OCTOBER 99Blackberry and
coconut ice cream
By Emily Wilkinson from Vegan Lass (www.veganlass.com)
Serves 4-6 | Prep 20 mins plus chilling and freezing | Cook 10 mins |
Calories 746 (per serving)
FOR THE ICE CREAM
400ml (14fl oz)
coconut milk
400ml (14fl oz)
coconut cream
125g (4½oz) caster sugar
30ml (1fl oz) glucose syrup
1 vanilla bean (or 1 tsp
vanilla extract)450g (1lb) fresh blackberries
½ tsp ground sea salt
2 tbsp tapioca starch
FOR THE SAUCE
450g (1lb) fresh blackberries
150ml (5fl oz) water
7 tbsp caster sugar
a squeeze of lemon juice
1 Add the coconut cream, sugar, salt and glucose to a
medium-large saucepan, with all but 100ml (3½fl oz) of
the coconut milk, which you can set aside. Place over a
medium-high heat and bring almost to the boil, stirring
while you do to mix everything together.
2 Whisk the starch into the remaining coconut milk, then
add it to the saucepan. Using a stick blender, whizz
everything up for a minute or so, and boil for another 2
minutes, until the starch starts thickening.
3 Add the berries and vanilla and blitz the mixture until
very smooth. Pass through a sieve and set aside to cool.
Refrigerate overnight before churning according to the
instructions on your ice cream machine. Once churned,
the mixture may still be quite soft; pop it in an airtight
container in the freezer and leave to set for 2-3 hours.
4 For the sauce, add the blackberries and water to a
medium saucepan and bring to a boil. Reduce the heat,
add the sugar, and simmer until a quite thick compote
results, stirring occasionally to help break down the fruit.
Stir through the lemon juice, then blitz everything with a
blender. Pass the lot through a fine sieve and leave to cool,
before chilling in the fridge overnight.
5 Serve the ice cream with lashings of sauce.Chocolate fudge cake
By Emily Wilkinson from Vegan Lass (www.veganlass.com)
Serves 16 | Prep 15 mins | Cook 30 mins |
Calories 330 (per serving)
FOR THE CAKE
240g (8½oz) plain fl our
320g (11¼oz)
demerara sugar
120g (4¼oz) cocoa powder
2 tsp bicarbonate of soda
½ tsp ground sea salt
90ml (3fl oz) vegetable oil
650ml (23fl oz) soy milk,
heated until just boiling1 tsp vanilla extract
2 tsp apple cider vinegar
FOR THE FUDGE ICING
175g (6oz) good-quality
vegan dark chocolate
175g (6oz) vegan butter
175g (6oz) icing sugar
a big-ish pinch of ground
sea salt1 Grease and line a pair of 20cm (8in) cake tins. Preheat the
oven to 180°C/Gas Mark 4.
2 Sift the flour, bicarbonate of soda, sugar, cocoa and salt into
a large mixing bowl.
3 Combine the oil, hot soy milk, vanilla and apple cider
vinegar in a large jug. Leave to sit for a minute or two.
4 Make a well in the centre of the dry ingredients, then pour
in the mixture from the jug, stirring as you do. Keep mixing
until you’ve got a smooth, lump-free batter. Divide this
evenly between the two cake tins and bake in the oven
for 30 minutes or until nicely risen and when a toothpick
poked in the middle comes out clean.
5 Remove the tins from the oven and tap them a couple of
times on a work surface before setting aside to cool.
6 For the icing, melt the chocolate in a bain-marie (or a
heatproof bowl set over a pan of simmering water).
Cream the sugar and butter together using an electric (or
hand) whisk. When the chocolate is melted, stir in the salt
and take off the heat for 30 seconds or so, before pouring
slowly into the butter/sugar mixture, mixing as you do. You
should get a smooth, glossy mixture; slather this on top of
and/or inside the cakes along with anything else you fancy.
7 Store refrigerated in an airtight container for up to five days.VFL17.Dessert.indd 99 06/09/2017 12:02