• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • Hello!
  • Subscribe
  • Our Recipes
menu icon
go to homepage
  • Hello!
  • Subscribe
  • Our Recipes
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Hello!
    • Subscribe
    • Our Recipes
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Special Occasions » Vegan party food » Afternoon tea recipes

    Vegan Crunchy Cornflake, Coconut and Chocolate Traybake

    Published: Jan 10, 2022 · Modified: Apr 28, 2022 by Jacq · This post may contain affiliate links ·Leave a Comment

    Spread the love
        5      
    5
    Shares
    Jump to Recipe Print Recipe

    Vegan crunchy cornflake, coconut and chocolate crunch traybake is so irresistibly delicious!

    The crunchy cornflakes create the most interesting and delicious texture while the coconut and chocolate are just a textbook match made in heaven!

    Perfect for afternoon tea, parties, buffets, pot-lucks, picnics and everyday treats. Why not bake a batch for Mothers Day? Or add a few vegan chocolate mini eggs on top for an extra special Easter time treat.

    These tasty little squares of joy also go down well at cake sales as they don't tend to stick around for long!

    Close up of coconut, cornflake and chocolate crunch traybake sitting in a pile on top of a white plate, white doily background, featured image.

    Vegan Cornflake, Coconut and Chocolate Traybake

    This recipe was inspired from various different old-fashioned recipes. The result was exactly what I was hoping for! Sweet, coconutty, and chocolatey with an irresistible crunchy, flaky texture that is just so deliciously moreish.

    The cornflakes really do make this traybake extra special.

    It is so easy and quick to prepare. First the cornflakes are given a little crush. I simply crush the flakes using my hand. Not too much crushing though as you want a nice bite to the traybake.

    Next the broken cornflakes are tipped into a bowl along with the sugar, desiccated coconut, flour and hot chocolate powder. The vegan margarine is melted in a little pan and then poured into the mix. Everything is stirred well before being pressed into a square baking pan.

    The traybake is baked for about 20 minutes until lightly golden and firm.

    Once the traybake is cool the vegan chocolate can be melted either in a small bowl inserted into a larger saucepan with a little boiling water underneath, or melted in the microwave.

    Once the chocolate has melted it can be spread over the traybake in a nice even layer. Desiccated coconut is sprinkled over to finish.

    Now all that needs doing is for the chocolate to set. This process can be sped up by placing the baking pan in the fridge for at least an hour, although preferably a few hours just so that the chocolate has a chance to become crisp.

    Although if you really can't wait no one will blame you for enjoying a sneaky square! Once the chocolate has set the traybake can be sliced into even squares. Either slice into 12 or smaller 16 squares which is what I like to do.

    If you prepare this recipe we would love to know how you got on. Do pop a comment below.

    Thanks so much!

    extra close up of a pile of vegan cornflake crunch bars on a white plate.

    How To Prepare Vegan Crunchy Cornflake, Coconut And Chocolate Traybake

    • crushed cornflakes and coconut in a mixing bowl with wooden spoon.
    • vegan margarine melted in small silver saucepan with a silver spoon.
    Give the cornflakes a little crush and add to a bowl along with the desiccated coconut, flour, and hot chocolate powder. In a saucepan melt the vegan margarine.
    • melted margarine mixed through the cornflake mix in bowl with wooden spoon.
    • cornflake mix pressed into square baking pan with wooden handled spatula pressing the mix into the pan.
    Stir the melted margarine through the cornflake mix. Press the mixture into a baking pan into an even layer.
    • cornflake crunch traybake cooked and golden.
    • melted vegan chocolate spread over the cornflake traybake in pan sitting on a wire rack.
    Bake until lightly golden and firm. Allow to cool. Melt the chocolate and spread over the cornflake crunch base.
    • coconut sprinkled over melted chocolate on the cornflake and coconut traybake.
    • slices of cornflake crunch traybake on top of each other on a white plate ready to serve.
    Sprinkle with desiccated coconut and once the chocolate has nearly set slice into squares. Place the squares in the fridge for faster chocolate setting.

    Recipe Notes And FAQS

    How do I store crunchy cornflake, coconut and chocolate traybake?


    This traybake can be stored wrapped in greaseproof/baking paper or kitchen foil, or placed in a covered container, and stored in a cool, dry area for at least 5 days.

    If it lasts that long!

    Alternatively wrap or contain, and store in the fridge. The fridge helps to keep the chocolate topping hard which may be better if you live in a warm area or your home is quite hot.

    Do I need to add a chocolate topping?


    Of course not.

    The recipe only uses a 100g/4oz bar of vegan chocolate for a thin topping so as to keep the calories, sugar and fat lower.

    However, if preferred simply omit the melted chocolate topping and enjoy the traybake as is.

    Although on the other hand for a more indulgent traybake you can always use more chocolate to achieve a thicker topping!

    Can I replace the caster or granulated sugar with anything else?


    Try coconut or date sugar for a less refined traybake!

    The finished traybake may be less sweet tasting but will be delicious nonetheless.

    I can't source cornflakes. Can I use anything else?


    An idea is to replace the cornflakes with rolled oats, just the ordinary type used to prepare porridge. However, rolled oats may not provide the extra crunchiness that cornflakes bring.

    Alternatively replace the cornflakes with vegan-friendly frosted flakes, bran flakes, Oatibix flakes or other breakfast cereal flakes.

    Can I use any type of cornflakes? Are cornflakes suitable for vegans?


    Yes!

    Although for vegan diets make sure that the cornflakes used are suitable for vegans as sometimes the added vitamin D has been prepared using sheep's lanolin which is obtained from the wool.

    However any type of cornflake will work for this recipe including main brands and supermarket own brands.

    Gluten-free cornflakes are also fine.

    super close up of three slices of cornflake traybake/

    More Delicious Traditional Vegan Bakes To Discover And Enjoy...

    Traditional British rock cakes

    Pineapple custard tart

    British Eve's Pudding (baked apple sponge)

    Old-fashioned Weetabix loaf cake

    1930s Depression era Peanut butter loaf

    Traditional Victoria sponge cake

    Recipe

    Close up of coconut, cornflake and chocolate crunch traybake sitting in a pile on top of a white plate, white doily background, featured image.

    Vegan Crunchy Cornflake And Coconut Traybake

    Print Recipe
    Irresistible crunchy cornflakes, coconut and chocolate flavours. It's a challenge to stop at one slice!
    Perfect for afternoon tea, parties, buffets, pot-lucks, picnics and everyday treats.
    Why not bake a batch for Mothers Day?
    Or add a few vegan chocolate mini eggs on top for an extra special Easter time treat.
    Course Afternoon tea, Dessert, Party, picnic
    Cuisine British
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Prepare topping 15 minutes mins
    Total Time 50 minutes mins
    Servings 16 squares
    Calories 210
    Author Jacq

    Equipment

    • Baking pan 8 inch x 8 inch (20 cm x 20 cm) or thereabouts
    • Greaseproof paper/parchment baking parchment (to line the baking pan if necessary)
    • Mixing bowl
    • Small saucepan to melt margarine, also required to melt chocolate with a smaller heat-proof bowl to fit inside

    Ingredients

    • 55 grams cornflakes
    • 155 grams self-raising flour (measurement is for un sieved flour) (or replace with plain/all-purpose flour with 1 teaspoon of baking powder mixed through)
    • 80 grams desiccated coconut
    • 110 grams sugar caster or granulated
    • 170 grams vegan margarine or vegan butter
    • 1 tablespoon hot chocolate powder or replace with cocoa powder

    Topping:

    • 100 grams vegan chocolate melted
    • 3 tablespoons desiccated coconut
    Metric - US Customary

    Instructions

    Preheat oven 160 Fan/ 180 C/ 356 Fahrenheit/ Gas 4.

    • Prepare a baking pan by greasing with oil or vegan margarine and line with baking parchment/paper.
    • Crush the cornflakes using your hands or place in a bowl and crush with the bottom of a glass or cup. The cornflakes shouldn't be completely broken just crushed a little.
    • Tip the cornflakes into a bowl along with the desiccated coconut, drinking chocolate powder (or cocoa powder), self-raising flour and sugar. Stir until all is combined.
    • Melt the vegan margarine in a small pan. Pour over the cornflakes and mix.
    • Scoop the cornflake mix into the baking pan and level down the top into an even layer.
    • Bake on the middle shelf for 20-25 minutes. I bake using a fan oven and my traybake was ready after 20 minutes, other types of oven may require a few minutes extra.
      The traybake is ready when it is golden and firm.
    • Leave in the baking pan to cool.

    Melt the chocolate:

    • Pour about 1 inch of water into the small saucepan and bring to the boil. Lower the heat to a gentle simmer or switch the heat off but leave the pan on the cooker ring. Carefully pop in the smaller heatproof bowl.
    • Place the chocolate broken into small pieces into the bowl and stir occasionally with a metal spoon until completely melted.
    • Scrape the chocolate onto the traybake and spread to cover.
    • Sprinkle desiccated coconut over. Place the pan in the fridge until the chocolate has nearly set and then slice into squares.
      Leave in the fridge to set completely.

    Alternatively melt the chocolate in a microwave:

    • Break the chocolate into small even sized pieces. Heat in the microwave at 20-30 second intervals, stirring the chocolate each time, until completely melted (this usually takes 2-3 times).
      Be careful not to over heat the chocolate, once the chocolate is mostly melted stir it fast until its all melted which it will do in the residual heat.

    Notes

    • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
    • This traybake can be stored wrapped in greaseproof/baking paper or kitchen foil, or placed in a covered container, and stored in a cool, dry area for at least 5 days. Or stored in the fridge which is what I do with my family's traybake.
    • The cornflakes can be replace with vegan-friendly frosted flakes, bran flakes, Oatibix flakes or other breakfast cereal flakes. 
    • If preferred caster or granulated sugar can be replaced with coconut or date sugar for a less refined traybake.
    • Why not prepare this tasty traybake as a Valentine's Day, Mother's Day or Easter time treat?

    Nutrition

    Calories: 210kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 104mg | Potassium: 51mg | Fiber: 2g | Sugar: 11g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg

    More Afternoon tea recipes

    • Vegan seed cake on a vintage tray with pink flower pattern, antique cake knife to side, flower patterned teapot, sugar dish, milk jug, and tea cup and saucer to side, crochet tablecloth background.
      Old-Fashioned Seed Cake
    • A close up of a cherry scone filled with jam and cream sitting on a spotty plate with pink mat underneath.
      Old-Fashioned Cherry Scones
    • A walnut and celery sandwich on a flower patterned plate with walnuts and celery stalks to the side, flower imaged flask to background with small cup of wild flowers in water, green grass picnic setting.
      Old-Fashioned Walnut and Celery Sandwiches
    • Vegan Scottish Dundee Cake [Cupcakes]

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Trending recipes!

    • served Scottish potato soup in small stoneware bowl and saucer, wholemeal bread slice to side, second bowl in background, mushroom style salt and pepper shakes, brown cooking pot in background.
      Old-Fashioned Scottish Potato Soup
    • Close up bowl of vegetable soup with yellow handled spoon and second bowl in background, slices of bread to side on a mat with fox image.
      Old-Fashioned Golden Vegetable Soup
    • A bowl of garlic oil spaghetti with tomatoes and spinach and wedge of focaccia to side, larger pot to side, and bowl of fresh spinach to side.
      Italian Garlic Spaghetti [Spaghetti Aglio e Olio]
    • A brown bowl filled with ratatouille on a table with a crochet tablecloth, brown pepper shaker to side, bread rolls to side and lemon and raw whole vegetables in background.
      Easy and Quick Ratatouille

    Readers favourite curries!

    • A close up bowl of Thai red curry with a wooden spoon on side of bowl, fresh lemon to the side with small bowl of rice and slow cooker pot in background.
      Vegan Thai Red 'beef' Curry [slow cooker recipe]
    • A close up of a pan with curry, spatula to the side and a pot of rice, featured image.
      Vegan Mango ‘chicken’ Curry
    • Cauliflower tikka masala in small silver curry bowl, with naan bread at side, small silver curry dish with brown rice, small brown cup to side.
      Slow Cooker Vegan Tikka Masala
    • Easy vegan vegetable curry recipe
      The Best Vegan Vegetable Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 * Traditionalplantbasedcooking