With the demand for alternatives to traditional baking ingredients steadily rising, it is now easier than ever to find dairy-free, gluten-free and organic ingredients for your tasty desserts. For those of us who are leaning more towards a vegan diet, want to make a treat for friends that satisfy everyone’s dietary requirements or are already vegan and want to try new alternatives, iPantry’s vegan, organic and gluten free page is your one-stop-shop for everything alternative. Making the switch to a plant-based lifestyle and need new baking recipes? Don’t worry; we will cover everything you need to know down below.\nVegan Chocolate Cake Recipe\nWho doesn’t love chocolate cake? Here’s a vegan flip on this classic dessert dish. We will be using a delicious vegan buttercream frosting for our twist on the classic chocolate cake.\nHere’s what you’ll need:\n250g unsweetened almond milk\n1 tablespoon apple cider vinegar\n250g all-purpose flour\n350g granulated sugar\n64.5g Organic Mountain cocoa powder\n2 teaspoons baking powder\n1 1\/2 teaspoons baking soda\n1 teaspoon salt\n109g melted coconut oil\n162g unsweetened applesauce\n1 tablespoon pure vanilla extract\n236g boiling water\n\nChocolate Buttercream Frosting\n86g Organic Mountain cocoa powder\n340.5g earth balance vegan butter, softened, baking sticks preferred\n480g powdered sugar\n2 teaspoons pure vanilla extract\n62.5g unsweetened almond milk\nInstructions:\n\nPreheat oven to 175 degrees C and grease two 9-inch cake pans.\nMeasure 250g unsweetened almond milk and add the tablespoon of apple cider vinegar to it. Stir slightly and set aside to curdle.\nAdd flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. \nAdd oil, applesauce, vanilla and almond milk\/vinegar mixture. Mix on medium speed until well combined. \nLower the speed and carefully pour in the boiling water, mixing into the cake batter until combined. \nDivide the batter evenly between your cake pans. Bake for 30-35 minutes. After 10 minutes of cooling in the pan, carefully remove cakes from the pans and let cool completely.\n\nChocolate Buttercream Frosting Instructions\n\nAdd the cocoa powder to a large bowl.\nAdd the softened vegan butter and mix with a hand mixer until creamed and well combined.\nAdd half of the powdered sugar and half of the almond milk and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix until fluffy and combined.\nFrost the cake and enjoy!\n\nVegan Slice Recipe \nTry this easy vegan and gluten-free no-bake slice recipe.\nIngredients:\nFor the base\n\n68g rolled oats\n52g unsweetened desiccated coconut\n13g cocoa powder\n1\/8 tsp fine sea salt\n40ml maple syrup\n20ml melted coconut oil\n\nFor the middle layer\n\n125g cashew butter\n20ml maple syrup\n40ml melted coconut oil\n1\/2 tsp vanilla extract\n1\/8 tsp fine sea salt\n\nFor the topping\n\n100g dark chocolate\n40ml coconut oil\n\nInstructions\n\nLine a 10 x 16 cm container with baking paper.\nProcess the base ingredients in a small food processor until well combined. Set aside in the freezer.\nMix the middle layer ingredients together until smooth. Pour over the base and place in the freezer.\nMelt chocolate and coconut oil in a microwave. Stir until well combined and allow to cool slightly. Pour over the middle layer, then chill in the fridge for an hour to set.\nOnce firm, cut into pieces with a sharp knife. \n\nVegan Pastry Recipes\nIngredients\nVegan Butter\n60g cocoa butter\n70g flavourless coconut oil \n30g extra virgin olive oil\n36g aquafaba\n6g miso\nVegan Puff Pastry\n160g pastry flour \n2.46g fine sea salt\n160g vegan butter\n95ml cold water \nButter Instructions\n\nMelt the cocoa butter in the microwave. Set aside to cool for an hour.\nMelt the coconut butter and allow for it to cool completely.\nPlace olive oil in a small jar and refrigerate while cocoa butter is cooling. \nCombine cocoa butter, coconut oil and olive oil in a jug. \nGrab a jug with a narrow base. Add the aquafaba, place your immersion blender in the jug, and blend the aquafaba until foamy. \nKeep the blender running and slowly add in the oils and coconut butter. Once all of the oil has been added, add miso and blend fully until combined. \nPour mixture into a small rectangular baking dish lined with plastic wrap and refrigerate. \n\nPastry Instructions\n\nPlace flour in a medium bowl. Add salt and mix until combined.\nBreak the butter into chunks and rub it into the flour. \nAdd water slowly and mix until you have a dough. Cover and refrigerate for 30 minutes.\nForm the dough into a rectangle and roll it out. It should be three times its original length. Fold the top third of the dough onto the middle of the dough and the bottom third on top. \nGive the dough a quarter turn and roll it out again until it is three times its original length. Fold the top third to the middle and the bottom third on top of that. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat another two times and the pastry is ready!\n\nVegan Pudding Recipe\nIngredients\n150g granulated sugar\n6 tablespoons natural unsweetened cocoa powder\n3 tablespoons cornstarch\n0.25 teaspoon salt\n607.5g unsweetened soy milk\n2 tablespoons vegan butter\n1 teaspoon pure vanilla extract\nInstructions\n\nWhisk sugar, cocoa, cornstarch, and salt together in a pot. Turn the heat to medium and slowly stir in the milk.\nBring it to a simmer and stir constantly, letting the mixture thicken.\nTake the pot off the heat and stir in vanilla and vegan butter.\nTransfer the chocolate pudding to a container and let it chill for a few hours. After it has chilled, serve and enjoy!\n\nPudding Baking Techniques \nYou can make a vegan chocolate pudding pie (or tart) by pouring the pudding over a crust. Or, to save time, why not use Aston Lucas Gourmet - Vegan and Gluten Free Chocolate Hazelnut Pudding 400g? It is a delicious, locally made pudding that is a great option for a quick and easy pie or tart.\nChoose iPantry for all your vegan cooking needs and begin baking like a pro today!