A classic childhood treat, these vegan fondant fancies have been updated for us grown ups. Chocolate sponge topped with a rich truffle, dark chocolate icing and milk chocolate drizzle.
Party treats
Fondant fancies take me instantly on a trip down memory lane. One to kid’s parties and fighting for the last of those little colourful cakes. Every kid seemed to want the pink fancies, right? Well I’ve reimagined these cakes for another party season – Halloween. Make the fancies extra dark and rich with a truffle mound and thick velvety chocolate; they could almost be confused as eerie caskets. You could even get more creative and scrawl ‘RIP’ in chocolate icing. The final bake is a chocolate sponge topped with a cocoa dusted truffle, enrobed in dark chocolate icing and drizzled with milk chocolate. Trick or treat? These are most definitely a treat.
The method
I’ve kept these vegan fondant fancies simple and elegant with a shiny chocolate coating and lightly drizzled chocolate. The traybake is ever so simple to whip up, being a one bowl recipe, aka the best kind of recipe. Bake for just 25 minutes to ensure the sponge stays light and moist. To make the chocolate icing, pop the chocolate and margarine in the microwave until it melts, then stir in the sieved icing sugar. The chocolate should be a pourable consistency. Generously spoon over the sponge and truffle squares, using a palette knife to neaten the edges. If the chocolate icing starts to get too thick and difficult to work with simply heat up for a further 30 seconds in the microwave. To finish drizzle over the milk chocolate and leave to cool at room temperature. Don’t chill in the fridge as this will leave the chocolate icing dull instead of shiny and inviting!
Leave a comment and let me know how you get on making these vegan fondant fancies. I would love to see your creations over on instagram!
more vegan treats
Vegan fondant fancies
Ingredients
- 175 g plain flour
- 200 g vegan butter softened
- 175 g golden caster sugar
- 200 mls soy milk unsweetened
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 10 dairy free chocolate truffles
- 200 g dark chocolate
- 40 g margarine
- 12 tbsp icing sugar
- 100 g dairy free milk chocolate
Instructions
- Grease and line the bottom of a 23cm square tin. Pre heat the oven to 180C / 160C fan.
- Add the flour, butter, sugar, milk, cocoa powder, baking powder and bicarbonate of soda to a large mixing bowl. Use an electric whisk to beat, the mixture should drop easily from a spoon.
- Pour out into the prepared tin and bake for 25 minutes. The cake is ready when the top is slightly firm to the touch and the edges of the cake are pulling away from the tin.
- Leave to cool in the tin for 10 minutes and then carefully turn out onto a wire rack. Allow to cool completely.
- Cut the traybake into 20 squares. Half the truffles and place a half, face down on top of each cake.
- Prepare the icing by melting the dark chocolate and margarine together in the microwave. Whisk in the sieved icing sugar. The mixture should be a pourable consistency.
- Pour over the sponge squares, using a palette knife to eaten the edges. Melt the milk chocolate, then use a piping bag or spoon to drizzle over the sponges. Leave to cool at room temperature, don’t chill in the fridge as this will dull the chocolate icing and you want these fancies to be shiny and inviting!
