Vegan chocolate covered flapjack

The last flapjack recipe I posted was more sweet, crisp and crumbly, you can find that recipe here. I decided to experiment with the recipe and I have made the most perfect (really you could definitely sell it in a cafe) flapjack recipe, and added some chocolate on top. It’s both chewy and crunchy at the same time, finding the right balance between the two is usually impossible. In the words of Sam “it’s a very good flapjack” 😉

Makes about 16 slices

Ingredients:

250g porridge oats
125g vegan margarine
100g light soft brown sugar
3 tbsps golden syrup
125g vegan chocolate

Method:

  1. Preheat the oven to 180c
  2. Pour the oats into a large bowl
  3. In a small saucepan, melt the butter, sugar and the golden syrup and mix well
  4. Pour the melted mixture over the oats and mix well
  5. Put the mixture into a lined or greased baking tin and press down until smooth
  6. Bake in the oven for 15-20 minutes depending on the size of your tin (or until golden brown)
  7. Once the flapjack has been baked, take it out of the oven and leave it to cool for 10 minutes (do not take out of the tin yet)
  8. Melt the chocolate, then pour the chocolate on top of the flapjack
  9. Leave to cool on the side or in the fridge until the chocolate solidifies
  10. Take the flapjack out of the tin and cut into small slices
  11. Eat and enjoy!

The best vegan chocolate cake

Ultimate vegan chocolate cake

This is a big claim to make I know, but honestly, this cake is glorious. After numerous chocolate cake failures (see here) I have managed to make the most delicious chocolate cake ever. I made it for my engagement party (I’ll post more about that soon with pictures of the yummy things I baked) and everybody loved it. It’s quite sweet, so be warned, but its a great cake for parties (people will be very impressed when you tell them it’s vegan!)

Ingredients:

For the cake

250g/9oz plain flour
250g/9oz sugar
3tsp baking powder
75ml oil
75g/2.5oz cocoa powder
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the icing

100g/3.5oz vegan margarine
125g/4.5oz icing sugar
25g/1oz cocoa powder

Method:

For the cake

  1. Preheat the oven to 180c/350f
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour, baking powder and cocoa powder into a large bowl
  4. Add the sugar and mix well
  5. Line a 23cm/9′ tin (it will work with a slightly bigger tin but NOT with a smaller one as the middle will collapse
  6. Pour the jug of milk/cider vinegar/oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Bake for 25 – 35 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
  8. Let the cakes cool in the tin for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30/40 minutes before icing

For the icing

  1. Combine the vegan margarine and icing sugar
  2. Add the cocoa powder and beat until smooth
  3. Put the icing on the cake, eat and enjoy!