Simple Tasty Vegan Chocolate Recipes

Chocolate is one of England’s most popular dessert foods. And supermarkets everywhere sell millions of chocolate cakes and puddings. But it’s very easy to make your own from simple plant-based affordable ingredients (choose Fair Trade chocolate, as cocoa is grown in the world’s poorest regions).

This beetroot & chocolate cake (Rainbow Nourishments) is super-simple to make, and makes use of beetroot, an English favourite vegetable (its natural sweetness lends itself beautifully for cakes). This is an Aussie take on the popular ‘red devil’ combination in the USA of chocolate and beetroots.

Avoid caffeine for pregnancy/nursing. Read more on food safety for people and pets (chocolate, nuts and many other ingredients are unsafe near animal friends). 

For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).

This is a classic wet vs dry recipe, though you have to cook and blend the beets beforehand (don’t use vinegared beetroots, it won’t work!) If you don’t fancy cooking them yourself, most indie greengrocers sell them warm and freshly-cooked, if you get there early mornings.

Wait until the plantmilk and beetroot are cool before blending. 

The chocolate is given an added kick with espresso coffee. So the earthiness of the beets helps to bring down your ‘mental temperature’ with all that caffeine!

While the cake is cooling, make the chocolate ganache, and chill for a couple of hours. You can make this cake extra colourful by adding the beetroot water to vegan butter (Flora is free from palm oil) and icing sugar, then swirl them together.

Leftovers can be stored in the fridge for a few days, in an airtight container. The cake is more ‘pink’ the day of making, but will still taste as good, if not eaten straight away.

2-Ingredient Vegan Chocolate Mousse

This 2-ingredient chocolate mousse (PlantYou) contains just dark chocolate and hot coffee or tea!

Vegan Chocolate Cake (no flour required!)

This homemade chocolate cake (Rainbow Nourishments) is not just vegan and simple to make, but doesn’t even need flour! There’s nothing wrong with good flour, but it’s good not to eat too much of it, especially wheat flour.

This fudgy cake is not too sweet, made with no oil (it uses applesauce) and sweetened with coconut sugar. The secret ingredient is almond flour (which is not really flour) by whizzing up slivered almonds until they turn into what looks like flour! It also means this cake is rich in protein and calcium.

Choose organic European-grown almonds, as American almonds have ethical issue with migratory bee-keeping etc (in simple terms, they are harming bees, by the way they are grown). 

Easy Vegan Chocolate Chia Pudding

This easy vegan chocolate pudding (The Simple Veganista) is made with vanilla and sweetened with maple syrup. Chia seeds replace gelatine to thicken it up (always mix chia seeds with water first, and avoid for choking hazards).

A Simple Recipe for Plant-Based Tiramisu

This simple recipe for vegan tiramisu (Rainbow Nourishments) is by an Aussie baker, who knows how to make the flavours pop, but gets it that most people are not going to have the time and inclination to find, buy and use all the different ingredients in this popular Italian dessert. So revert to those plastic pots in supermarkets.

Tiramisu is a coffee/chocolate dessert that is Italian for ‘pick-me-up’. Unlike most vegan versions, Anthea’s recipe requires no soaking of nuts, nor needing sponge fingers (which can be difficult to find or fiddly to make).

Instead, it uses a simple base of vegan cookies (look in stores for Rhythm 108 which are both vegan and free from palm oil), and then replaces dairy with coconut cream (not milk).