Sometimes I find my recipes can come easily but others – like this gluten free vegan millionaire’s shortbread – are more of a challenge.
My gluten free millionaire’s shortbread recipe is one of my most popular recipes on the blog. But so many people were messaging me upset because they’re also dairy free.
With the main ingredients as butter and condensed milk it was a no-go for them. So I thought if I’m making a gluten and dairy free millionaire’s shortbread, I might as well make it vegan too!
When I get an idea for a new recipe I have to get it perfect before I share it with you guys. Because there’s nothing more frustrating than when you want to make a recipe and it just fails, right? A
nd that’s exactly what I encountered when trying to make this gluten free vegan millionaire’s shortbread recipe. It turns out, a lot of people do not test their recipes before publishing them!
The gluten free shortbread was an easy substitution. I knew the Stork baking block (in the foil) was a dairy free, vegan option for baking which works really well.
It was a straight swap from my original shortbread recipe and it worked perfectly – the only difference was I made slightly less to the shortbread layer was a little thinner.
This was down to making less caramel than my original recipe – but we’ll get to that shortly!
Making the perfect vegan caramel
The problem lay in making the vegan caramel for my gluten free vegan millionaire’s shortbread. I saw a lot of recipes made a vegan caramel from dates but this wasn’t the route I wanted to go down.
Don’t get me wrong, I love dates – but I wanted to create a vegan caramel which was sticky, gooey and delicious – just like the non-vegan version!
My first mission was to try to create my own condensed coconut milk to replicate normal coconut milk.
This, it turned out, was to become a journey of ups and (mostly) downs. I used this Bigger Bolder Baking recipe to make my own condensed milk, which turned out just as I wanted it to.
The problem came when I tried to transform it into caramel. It would either not set and just separate into a crystallised solid and liquid mess.
Or it transformed into the weirdest, glue-like texture. No matter how many combinations I tried, it just would NOT work.
Like, I cannot even describe it. It just changed my whole recipe in that it worked exactly like normal condensed milk.
This meant I could create a super simple vegan caramel and top with vegan chocolate. Et voila, the perfect gluten free vegan millionaire’s shortbread recipe!
My gluten free vegan millionaire’s shortbread
So here it is, the recipe which has taken me weeks to master but is finally HERE!
My gluten free vegan millionaire’s shortbread recipe! I really hope you love this recipe as much as I do – and don’t forget to buy this vegan condensed coconut milk to make it!
For the shortbread:
- 150 g Stork baking block, (plus extra for greasing)
- 75 g golden caster sugar
- 250 g plain gluten free flour
For the caramel:
- 297 g condensed coconut milk
- 50 g golden caster sugar
- 50 g Stork baking block
For the topping:
- 250 g vegan dark chocolate
- Grease and line a 19cm square baking tin using the Stork and baking paper. Preheat the oven to 180’C/350’F/Gas 4.
- First make the shortbread by placing the Stork and sugar into a large mixing bowl and beating until light and fluffy. Add in the plain flour and mix together – when it starts to thicken up, use your hands to thoroughly mix together to form a smooth ball of dough.
- Press the dough into the lined tin, and use your hands to flatten it out evenly, right to the edges. Prick all over with a fork and bake in the oven for 20-25 minutes until golden on top.
- Remove from the oven and cool completely before adding the caramel.
- To make the caramel topping, place the condensed coconut milk, sugar and Stork into a large saucepan. Heat on a low heat until the Stork has melted (stirring all the time with a spatula). Once melted, turn up to a medium heat and simmer for 8-10 minutes until it starts to thicken. Stir constantly with the spatula to avoid it burning!
- Remove from the heat and cool for 3-4 minutes then pour evenly over the shortbread, smoothing with the spatula until it is evenly coated. Place in the fridge for 1-2 hours until completely set.
- Break up the chocolate and melt in a bowl over steaming water (or in the microwave, 30 seconds at a time so you don't burn it!). Once melted, pour onto the set caramel. Smooth to coat evenly and then place back into the fridge for another 1-2 hours (or overnight).
- Once set, cut into 16 squares and enjoy! I find it best to use a breadknife run under hot water and 'saw' the chocolate gently until it breaks - otherwise it might crack. Keeps in the fridge for up to a week!
Need some more baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try?
- Gluten and dairy free carrot cake recipe
- The best gluten free millionaire’s shortbread recipe ever!
- Vegan and gluten free banana muffins
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!