Have you tried these Dairy-free Desserts?
Whether you are choosing to go dairy-free for ethical or health reasons, it can seem intimidating when you think about all of the delicious items you will have to give up
But, what if we said that you could still eat delicious puddings, and stick to your dairy-free diet? We have some of the easiest and most delicious recipes for you to try, and they are all completely dairy free.
Coconut and lime pannacotta:
You might find it hard to believe that a pudding as creamy as a pannacotta could be completely dairy-free, but this recipe is absolutely fantastic. Not only does it taste great, but it can also be made a couple of days ahead of when you want it, so it is perfect for dinner parties.
- 3 sheets fine leaf gelatine
- 400mls of coconut milk
- 150mls of almond or soya milk
- 3 tablespoons of caster sugar
- The zest of 2 limes, finely grated
- 400g pineapple chunks
- 1 tablespoon of demerara sugar
Begin by soaking the gelatine leaf in cold water for five minutes or until it has gone soft. Mix the coconut milk and sugar in a pan and heat until the mixture is bubbling; stir in the lime zest and remove from the heat.
Remove the gelatine from the water and stir it into the milk and sugar mixture until it has completely dissolved. Pour the mixture into four moulds, and leave on the side to cool. Once cool, these should then be placed in the fridge for at least 2 hours, or until they are completely set.
Finally, chop the pineapple into small pieces, and turn the pannacotta’s out onto plates, and scatter the pineapple on them.
Coconut and raspberry muffins:
These muffins are a fantastic treat for when you need that fix for your sweet tooth. You would never guess they were dairy free, plus, they are so simple to make!
- 200g plain flour
- 2 teaspoons of baking powder
- 150g caster sugar
- ½ teaspoon salt
- 25g desiccated coconut
- 100ml sunflower oil
- 1 egg
- 150ml coconut milk
- 150g raspberries
- Icing sugar to serve
Begin by preheating your oven to 200 degrees Celsius, and lining your muffin tin with paper cases. Then combine all of your dry ingredients into a mixing bowl, and in a separate bowl combine your wet ingredients.
Make a well in the centre of your dry ingredients, and then gradually combine the wet ingredients with the dry. When this mixture is completely smooth, fold in your raspberries.
Spoon equally into your prepared muffin tin, and sprinkle with the desiccated coconut, before placing in the oven for 20 to 25 minutes. Once cool, sprinkle with icing sugar before serving.
Spanish Orange and Almond Cake:
A deliciously moist cake that will be the perfect addition to any afternoon tea!
- 2 oranges that have been scrubbed and roughly chopped
- 5 eggs, separated
- 200g caster sugar
- 225g ground almonds
- 2tbsp flaked almonds
- Icing sugar to decorate
Place the oranges into a small saucepan, discarding any pips as you find them. Add 1 tbsp water, before covering and cooking on a low heat for 30 minutes, or until the oranges are soft and the excess liquid has evaporated, and then leave on the side to cool.
Next, preheat your oven to 180 degrees Celsius, and line a 9-inch cake tin and grease well. Once cool, place the oranges into a food processor or blender and finely chop.
Place the egg whites into a large bowl, and whisk until they form stiff peaks. Gradually whisk half of the caster sugar in, and continue whisking for a further minute, to ensure that it is all properly combined. In a separate bowl, but using the same whisk, combine the egg yolks with the remainder of the caster sugar, and whisk for two to three minutes until the mixture becomes pale and thick. Whisk in the finely chopped oranges, and then carefully fold in the ground almonds.
Stir in three spoonfuls of the egg white to the egg yolk mixture to loosen, before folding in the remaining egg whites with a large metal spoon. One they are all combines, move this mixture to the cake tin, ensuring the top is completely level. Sprinkle with the flaked almonds.
Place in the preheated oven, and bake for 50 to 55 minutes, until the cake is lovely and golden, and a skewer can be inserted into the middle of the cake and comes out clean. Check the cake regularly, and if you think it is browning too quickly cover loosely with some foil.
Leave the cake to cool in the tin, before turning it out onto a cooling rack. Once cool completely, the cake can then be moved onto a serving plate, where you can sprinkle the cake with icing sugar before serving.
Although this cake tastes the best when served immediately, it can be kept in an airtight container for up to two days.
You would never know these were vegan. These gooey brownies taste absolutely fantastic!
- 250g plain flour
- 250g demerara sugar
- 65g plain cocoa powder
- 1 tsp baking powder
- 1tsp salt
- 250mls water
- 250mls vegetable oil
- 1tsp vanilla extract
This recipe really could not be simpler. Start by preheating the oven to 180 degrees Celsius. In a large bowl, stir together the flour, cocoa powder, baking powder and salt until they are well combined. Pour in the water, vegetable oil and vanilla and mix until well blended.
Spread the mixture evening in a baking tin, and place in the oven to back for 25 to 30 minutes, or until the top of the brownie is no longer shiny. Leave it to cool for at least ten minutes, before you cut it up into small squares.