If you're still looking to satisfy your sweet cravings for Christmas, then please let it be with this vegan chocolate fondant! It's ultimately chocolate-y, soft and gooey - and so mouth-watering to look at!
The texture of this fondant reminds me of brownies - but in a fluffy & soft kind of way. It's truly dreamy and perfect to serve up as a Christmas dessert this year.
Ingredients
Here's everything you need for this recipe:
- oil - I used sunflower oil
- cacao powder
- all-purpose flour
- baking soda - to make the fondant cakes fluffy
- salt - just a pinch
- sugar - I like to use dark brown sugar
- plant milk - I've used soya milk
- vinegar - I used apple cider vinegar to curdle the milk
- flaxseeds - to replace eggs in this recipe
- cinnamon
- vegan chocolate spread - for the filling
See recipe card for quantities.
Equipment
Here's everything you need for this recipe:
- double boiler - to melt the vegan chocolate
- ice cube tray
- 4 pudding moulds - best place them onto a baking tray
- large mixing bowl
- sieve
- medium bowl
- whisk
More Vegan Christmas Desserts
If you're unsure which dessert to serve up on Christmas Day, check out this blog post for 60+ Vegan Christmas Desserts!
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📖 Recipe Card
Vegan Chocolate Fondant Dessert
Equipment
- 1 Double boiler
- 1 ice cube tray
- 1 sieve
- 2 mixing bowls
- 1 whisk
- 4 pudding moulds
Ingredients
- 40 ml sunflower oil
- 30 g cacao powder
- 110 g all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 90 g dark brown sugar
- 100 ml apple cider vinegar
- 2 teaspoon ground flaxseeds
- 1 teaspoon ground cinnamon
For the filling:
- 100 g vegan chocolate spread
- 100 ml plant milk
Instructions
- Start by creating the chocolate filling ahead of time: Melt the chocolate spread until super runny, then mix with the plant milk. Transfer the ganache to an ice cube tray and freeze for 2 hours or until set.
- Preheat your oven to 180C and lightly grease 4 pudding moulds. Dust the inside of each mould with a thin layer of cacao powder.
- Sift the flour, cacao powder, baking soda and salt into a large bowl and mix in the brown sugar. In a separate jug, combine the milk, warm water, apple cider vinegar, flaxseeds, sunflower oil and cinnamon.
- Mix the dry and wet ingredients with a whisk, then pour 2 tablespoons of the mix into each pudding mould. Remove the chocolate cubes from the freezer and place 1 cube into the centre of each mould. Fill halfway with the remaining batter.
- Gently tap the mould on a work surface to remove any air bubbles, then bake in the middle of the oven for 13 minutes - do not open the oven door in the process, in order to maintain the heat.
- Remove the pudding mould from the oven immediately and gently loosen the puddings with a knife. Flip them onto your serving plates and serve immediately.
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