Vegan Tunnocks Teacakes – Easy Home Recipe
No one can deny that chocolate and marshmallow make a great combination, and that’s why millions of you across the UK have enjoyed Tunnocks Teacakes as a go-to fluffy treat when you’re in the mood for that chocolatey, gooey deliciousness. But as the world continues to adapt, more and more of us are turning to vegan and plant-based diets, restricting what we can and cannot eat. As a plant-loving vegan myself, I too find that it almost unbearably difficult to go without many of the foods I used to know and love, and that includes these delicious traditional Scottish treats. So, I began to wonder: is it possible to make vegan tunnocks teacakes?
Luckily, I was able to experiment in the kitchen and come up with a recipe for vegan tunnocks teacakes that taste just as good as the original! So now you won’t have to miss out on this special treat any longer!
Vegan tunnocks teacakes recipe:
Prep time: 50 minutes
Servings: 10 (depending on their size)
For this vegan tunnocks teacakes recipe, all you need are the following ingredients:
Ingredients for the vegan tunnocks teacakes
200g Dark Chocolate
1 can of unsalted chickpeas’ liquid (aquafaba)
1/8 tsp cream of tartar or guar gum
1 ¼ cups of sugar
Food colouring of choice (optional)
Instructions: How to make vegan tunnocks teacakes
- Roll the marzipan out to 5-4 mm thick, and with a cookie cutter or glass, cut out as many rounds as necessary, making sure they are the same size as your chocolate moulds.
- Then bake them at 150C until slightly brown and remove from the oven.
- Meanwhile, melt the chocolate over simmering water (or in the microwave).
- Once melted, remove the chocolate from the heat and wait until it begins to thicken a little
- Spoon the chocolate into your chocolate mould, and move the mould around to spread the chocolate all over, or use the back of a spoon to spread it further.
- Save the remaining chocolate in a bowl in a warm place and take the chocolate mould to the fridge for a few minutes until it hardens.
- Put the aquafaba (chickpea water) and cream of tartar or guar gum into a large bowl and whip on high for approx 10-15 minutes, until it becomes fluffy but firm (Meringue consistency).
- Once the aquafaba reaches the consistency, fold in the sugar as briefly as possible until the sugar blends in, or your meringue may collapse.
- Divide the vegan meringue into as many colours as you want, and add a bit of food colouring to each portion, then slightly mix.
- Put the vegan meringue into a piping bag (or use a spoon) and place the mixture into the cooled chocolate moulds.
- Then place the cooked marzipan on top of each.
- Reheat the remaining chocolate (if needed) and pour it over the marzipan.
- Spread the chocolate out with a knife and place the mould in the fridge until set.
- Once set, pop the vegan tunnocks teacakes from their moulds, and trim the bottoms (if necessary) so they look perfect!
The Bottom Line
I hope this vegan tunnocks teacakes recipe helps satisfy that tunnocks teacakes craving! I know it has helped me! They also freeze well, so you can make a few batches at once and keep them on hand when the craving hits! And the good thing is they’re not only vegan, but they’re also gluten and dairy-free, so you can share this recipe with someone you know with dietary restrictions!
In the end, there’s virtually nothing that cannot be adapted to a vegan diet! There’s always a vegan alternative to meat and dairy products out there! You can search online, go through plenty of cookbooks or even just browse your local health-food store to find hundreds of foods that are both healthy and delicious choices.
For more vegan homemade recipes, check out this page here.
Many thanks for reading!
If you liked this post, please check out my other Vegan recipe posts, there’s a lot to look at and ranges between summer and winter dishes.