Vegan Cranachan

1 spoon difficulty rating

20

Serves: 4

Vegan Cranachan

Traditional Scottish Dessert with Layered Raspberries, Whisky Cream & Toasted Oats. Cranachan is often served on Burns’ Night but is lovely any time of year!

Ingredients: 

 

Use leftover coconut cream in other dishes, eg curry or soup – or freeze it for another time.

 

Whisky Cream

  • 400ml/1⅔ cups of very cold coconut cream OR 2 tubs vegan crème fraiche, eg Oatly
  • 2 tbsp caster sugar or more to taste
  • Coconut option only – ¼ tsp cream of tartar
  • 2-3 tbsp Scotch whisky (omit this if you don’t drink)

 

Raspberry fillings

  • 500g/generous 1lb frozen or fresh raspberries
  • Agave syrup or caster sugar to sweeten
  • Toasted Oats
  • 75g/½ cup pinhead oatmeal (North American steel cut oats)
  • 1 tbsp soft brown sugar

 

ALL KITTED OUT

  • Glass bowl and electric cake mixer (or standalone electric mixer with bowl)
  • Measuring scales or cups
  • Measuring spoons
  • Blender or similar
  • Small frying pan and spatula
  • 4 glass containers for desserts

Method: 

Coconut Cream

1. Chill the cartons or tins overnight or place in the freezer for half an hour or so. It needs to be very cold.

2. Place the cream in the glass bowl and whisk it. Add the cream of tartar and whisk again.

3. Drizzle in the sugar slowly until it has mixed in and dissolved. Stir in the whisky and make sure it is well mixed in.

4. Return the cream to the fridge or freezer while you make the rest of the dessert.

 

Almost Instant Cream

1. Mix the chilled vegan crème fraiche with sugar/agave to taste and the whisky.

2. Return to the fridge or freezer until ready.

 

Raspberries

1. Blend half the raspberries and sweeten with sugar or agave to taste.

2. Keep the other half whole and set a few aside for garnish. The majority go in the layers.

 

Oat topping

1. In the frying pan, toast the oats and sugar carefully, stirring constantly so they don’t catch.

2. When they smell sweet and nutty, remove from the pan and place in a bowl so they don’t continue to cook.

3. Crumble three quarters and leave the rest for garnish and texture.

 

To assemble the dessert

1. Set out the four glass containers.

2. Place a layer of the puréed raspberries in each container. Spoon in a thick layer of cream then a teaspoon or so of the toasted oats followed by whole raspberries.

3. Repeat the layers until you run out of ingredients. Garnish with a few whole raspberries.

4. Serve immediately or chill for a short while but don’t let the oats become soggy!

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Jamaican Banana Fritters

Jamaican Banana Fritters

Jamaican fritters are a traditional Jamaican dessert made from overripe bananas... and they're delicious!See recipe »
Ackee & Tofu

Ackee & Tofu

Ackee is a fruit which is eaten as a vegetable. It’s Jamaica’s national fruit and a part of the national...See recipe »
Carrot, Beetroot & Cumin Burgers

Carrot, Beetroot & Cumin Burgers

Healthy, delicious and simple to make... what more could you want!? Enjoy theses burgers in summer months on the barbecue...See recipe »
Vegan Raita

Vegan Raita

We love this minty, creamy Indian dip! We've added a pinch of cumin for a nice, warming kick. Serve with...See recipe »
Tofu Tikka Kebabs

Tofu Tikka Kebabs

These tikka kebabs are so easy to make and super delicious... prepare to be the envy of every barbecue!See recipe »
Sticky Barbecue Seitan Ribs

Sticky Barbecue Seitan Ribs

Deliciously sticky barbecue ribs which can also be cooked in the oven. Incredible taste and texture and this seitan dough...See recipe »
Two Layer Chocolate Fudge Cake

Two Layer Chocolate Fudge Cake

Lucy: "This cake is so incredible that I really can’t tell if it’s vegan or not. It tastes exactly the...See recipe »
Strawberries & Cream Cupcakes

Strawberries & Cream Cupcakes

Think strawberries and cream in a cake... delicious! Light, fluffy, moist and perfect for summer celebrations vegan style :)See recipe »
Miso Aubergine & Mushroom Gyozas

Miso Aubergine & Mushroom Gyozas

These gyozas are surprisingly meaty for a vegan dish! The sweet and salty flavours of Asian cuisine can still be...See recipe »
Smoked Cashew Croquetas (with port-glazed red beetroot and orange emulsion)

Smoked Cashew Croquetas (with port-glazed red beetroot and orange emulsion)

Croquetas are a traditional Spanish tapas made from a thick white sauce, usually with added ham, which are breaded and...See recipe »
Chocolate Salted Caramel Tart (with peanut butter sorbet)

Chocolate Salted Caramel Tart (with peanut butter sorbet)

This has become something of a classic at the restaurant, it is so simple to look at, the flavours so...See recipe »
Pea Purée

Pea Purée

This pea purée is a winner! Serve with our 'fishless' recipes especially the tofish and banana blossom fish n chips...See recipe »
Vegan Tartar Sauce

Vegan Tartar Sauce

Serve this delicious tartar sauce with any of our 'fishless' recipes especially the tofish or banana blossom fish n chips !See recipe »
Banana Blossom Vegan Fish 'n' Chips

Banana Blossom Vegan Fish 'n' Chips

Banana blossom is comprised of tear shaped flowers found at the end of a banana cluster. When battered and fried...See recipe »
Rainbow Caesar Salad

Rainbow Caesar Salad

Caesar salad but not as you know it! Traditional dressing (dairy-free of course!) with Cos or Romaine lettuce, crispy croutons...See recipe »
Seitan Popcorn 'Chicken'

Seitan Popcorn 'Chicken'

Seitan - or gluten - is the original meat alternative. This tasty dish originated in China hundreds if not thousands...See recipe »