Made Vegan and Gluten-Free

by Laura Theodore

There are now many delicious chocolate varieties to suit a wide range of dietary needs, including those that follow a vegan and gluten-free diet. Because eggs are not used in a vegan diet, dairyfree chocolate chips can play an important role in creating “creamy” vegan chocolate desserts. For example, when preparing vegan chocolate puddings, mousses or Swiss meringue-style frostings without the use of eggs, start by adding tofu or raw cashews, flavorings, chocolate chips, and simmering dairy-free milk to a high-powered blender and blend on high for about one minute to completely melt the chips, creating a fluffy, smooth texture. Once refrigerated, the chocolate chips will firm up, binding your delicious sweet treat while keeping it vegan!

For chocolaty vegan baked goods, cocoa powder combined with baking soda plays an important part, not only in taste, but to provide the “rise”. The acidic base of cocoa powder reacts with the baking soda to provide leavening without the use of eggs. This method works well for brownies and cupcakes. To add even more lift (like when you are baking a vegan and gluten-free cake), add a small amount of apple cider vinegar or fresh lemon juice to the batter to add even more leavening.

For the best vegan and gluten-free choices, purchase chocolate (and cocoa powder) that is fair trade, organic, dairy-free and certified to be gluten-free.

So go ahead and cook up some vegan and gluten-free chocolate treats that will please vegans, vegetarians and omnivores alike!

Laura Theodore is a vegan PBS chef, cookbook author, podcaster and co-creator of the award-wining PBS television series Jazzy Vegetarian, airing every Thursday at noon on Lakeshore PBS (LakeShorepbs.org), in Chicago.

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