Vegan Fudge Recipes

Steps:

• Grease an 8-inch square glass baking dish with coconut oil.
• Combine chocolate chips, sweetened condensed coconut milk, and 1/4 cup coconut oil in a saucepan. Let sit over low heat, stirring only as needed until chips are melted, 3 to 5 minutes.
• Pour mixture into the prepared baking dish. Refrigerate until fudge is firm, 3 to 4 hours, or put in the freezer for a faster setting time.

Steps:

• Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces. Will keep, in a sealed container, for up to two months.

Steps:

• Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
• Preheat the oven to 350°F Grease and line two 6-inch cake tins.
• In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined - it's useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
• Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
• Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it's light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.

Steps:

• Lightly grease a 5x9-inch loaf pan using a little of the margarine.
• Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl, or the upper part of a double boiler.
• Place the bowl or boiler over simmering water and stir until smooth.
• Add the nuts if desired.
• Pour the mixture quickly into the prepared pan.
• Chill thoroughly and cut into squares.
• Chill at least one hour, but for best results chill overnight as the fudge will be firmer and more like regular fudge.