All Posts By:

Fran Costigan

Chocolate Cake to Live For

vegan chocolate cake

This is the ultimate chocolate cake. I know that’s a big statement, but after 20 years of love letters and requests from brides, birthday celebrators, bloggers, caterers, and my family and friends, I can say with certainty that this recipe is guaranteed to satisfy even the most ardent chocoholic. Be prepared for, “No way this is a vegan chocolate cake!” The Chocolate Cream spreads and pipes like a dream. A glamorous and delicious alternative to the cream is the Chocolate Ganache filled and glazed cake, and the Ganache is used to make truffles too.   From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan © 2013, Running Press. Reprinted by permission.


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Chocolate, Orange, and Almond Olive Oil Cake

If you have ground almonds in your freezer, as I usually do, it takes almost no time to prep. But don’t rush the baking and final steps: it is important to bake the cake until it is dark golden-brown for the best texture, and to sprinkle a layer of chopped almonds on the serving plate so that the bottom of the cake doesn’t stick to the plate. This recipe calls for two kinds of almonds, unpeeled sweet whole almonds and Marcona almonds from Spain, but you can use all sweet almonds if that’s what you have on hand. In that case, sprinkle a little more flaked salt over the top of the cake since Marcona almonds are already salted and fried in oil when you buy them.

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Chocolate Orange Sesame Truffles

Chocolate Orange Sesame Truffles from Vegan Chocolate recipe by Fran Costigan

Fresh orange juice and finely minced orange zest are cooked with thick tahini (sesame paste) and  a small amount of agave syrup to make the liquid for this unusual chocolate truffle with a slightly chewy texture. While this truffle ganache is not perfectly smooth, the truffles taste very creamy, and the coating of lightly toasted black and naturally colored sesame seeds provides color and crunch. Note that raw tahini is sweeter than the roasted kind, but either can be used. From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan © 2013, Running Press. Reprinted by permission. Photos by Kate Lewis. Continue Reading…

Chocolate Chunk Banana Bread Pudding

chocolate chunk banana bread pudding from Vegan Chocolate by Fran Costigan

In this contemporary rendition of bread pudding, cashew cream and coconut milk make the creamy custard and a healthy dose of chocolate provides the wow factor. I use protein-rich, easy-to-digest sprouted bread, but any bread you like will do. Serve the pudding warm right out of the baking dish, or make ahead and warm before serving. If you want to spice up brunch with Ms. or Mr. Sweetie, try the heart-shaped variation at the end. Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan. © 2013 Running Press, a member of the Perseus Books Group. Photos by Kate Lewis. Continue Reading…

Vanilla Wafer Cookies

Vanilla Wafer CookiesI’ve heard that these simple, only slightly sweet wafers are reminiscent of animal crackers and arrowroot cookies, but better tasting. I feel the same way and enjoy nib-
bling them unadorned, but what makes this recipe especially useful is how easy it is to make number of
very different cookies, both in appearance and taste
from one simple dough. Continue Reading…

Big Orange Bundt Cake


This colossal cake elicits oohs and ahs when set out for serving but the proof is in the tasting and this cake goes to the head of its class. You’ll find a number of variations including an all orange juice cake at the end of the recipe. The orange zest adds superb flavor to the cake, so I do encourage you to seek out organic, unwaxed fruit. You can certainly use the juice as well as the zest in the cake. Remember to use just the brightly colored zest, not the bitter white pith underneath. Continue Reading…

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Vegan recipes by VegKitchen