Ireland ranks as the 10th most popular country globally for veganism, a statistic that’s a far cry from the traditional pint of milk, meat and two veg dietary staples we’re famous for. In fact, Dublin has been crowned the world’s most vegan-friendly city by Trip Advisor, with 1 in 5 restaurants, cafes and take-aways offering vegan-friendly options.
When it comes to plant-based home-cooking, it’s easy to whip up tasty meat and dairy free meals. Gone are the days of relying on tofu and beans for protein – there are a huge amount of meat substitutes on the market that taste increasingly like the real thing, and competition for the vegan Euro is fiercer than ever. But, is it possible to home-bake delicious treats without the all-important butter, milk and eggs – and can they really taste as good without them?
Plant-based nutritionist and Frontier Foods ambassador Holly White thinks so. In fact, she will be celebrating World Vegan Day on November 1st by showing followers how to make a deliciously decadent and Dairy-free Red Velvet Cake with Coconut Cream Icing, live on Holly White’s Instagram (@hollywhite.ie) at 12.30pm.
“There’s a few simple swaps to make”, says Holly. “Coconut oil is used in place of butter, and chia seeds in place of eggs. Fundamentally though, successful vegan baking comes down to using great quality ingredients.
What I love about the whole Frontier Foods range is the quality is superb, the ingredients are carefully sourced and packaging is easily recyclable.
“The key ingredient here is the gorgeous Frontier Foods Coconut milk which adds a richness to the cake, and is also used to create the most creamy icing imaginable!”Dairy-free Red Velvet Cake
Makes 1 large 6” Springform round cake.
Ingredients
· 4 tablespoons of Beetroot Powder
· 1 tablespoons of Cacao Powder
· 1 teaspoon of Bicarbonate of Soda
· 1 teaspoon of Baking Powder
· 300g Gluten-Free Self Raising Flour
· 220g White Sugar
· 100g Ground Almonds
· 3 tablespoons of milled Chia Seeds
· 350 ml of Frontier Foods Organic full fat Coconut Milk
· 1 tablespoon of Frontier Foods Organic Apple Cider Vinegar
· 1 teaspoon of Vanilla Extract
· 140 ml of melted Frontier Foods Organic Coconut Oil
Method
1. Pre-heat the oven to 180*
2. Pour the Apple Cider Vinegar into the coconut milk and set aside to curdle for a few minutes.
3. Combine all your dry ingredients together sifting in the flour to ensure there are no lumps.
4. Stir in the coconut milk, apple cider vinegar and remaining wet ingredients. It will form a thick batter.
5. Pour into greased and lined baking tray and bake for 20- 25 minutes.You will know it’s cooked when a toothpick comes out clear.
6. Allow it to cool in the tin for at least 20 minutes to set fully before icing.
Vegan Coconut Cream Icing
Ingredients
· 1 can of Frontier Foods Organic full fat Coconut Milk – refrigerated
· 4 tablespoons of desiccated coconut
· 1/2 teaspoon of Xantham Gum
· 4 tablespoons of melted Frontier Foods Organic Coconut Oil
· 2 tablespoons of Jakeman’s Maple Syrup
· 1 teaspoon of Vanilla Extract
· Pinch of salt
· Optional – Fresh Raspberries to decorate
Method
1. Refrigerate your can of coconut milk before whipping for 4-6 minutes using an electric whisk until it starts to thicken.
2. While mixing add the Xantham gym and remaining ingredients.
3. Add a little additional sweetener as needed.
4. The Xantham gum helps the mixture to stabilise and stay thick, but you can leave it out.
5. Once your cake has cooled pour the icing thickly on top and add a handful of fresh berries if you’re using them.
6. Enjoy within 3 days.
“You will find beetroot powder easily in a health food store, or it can be substituted for a natural food dye for that rich red colour.”
Organic Apple Cider Vinegar RRP – €4.99
Organic Coconut Milk RRP – €2.29
Organic Coconut Oil RRP – 500ml: €6.75/250ml: €4.29
Holly teamed up with Irish Food wholesaler and Producer Frontier Foods two years ago, creating and sharing some truly mouth-watering plant-based recipes using their range of organic and vegan products. Her recipes cover everything from banana maplecakes, to tahini protein fudge and apricot and coconut energy balls.
Speaking of their partnership, Holly said:
“Frontier Foods and I share the same belief and passion that eating well involves fresh, organic where possible, ingredients and cooking from scratch.
The brand has a wonderful range of cupboard staples I use daily in particular the Organic Coconut Oil, Coconut Milk, Apple Cider Vinegar and the Tahini which makes the most delicious dressings.
Packaging is always recyclable where possible and carefully sourced by Vincent and the team and is truly a brand I trust and love.”
