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!
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!
How To Prepare Vegan Crunchy Cornflake, Coconut And Chocolate Traybake
Recipe Notes And FAQS
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.
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!
Try coconut or date sugar for a less refined traybake!
The finished traybake may be less sweet tasting but will be delicious nonetheless.
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.
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.
More Delicious Traditional Vegan Bakes To Discover And Enjoy…
Traditional British rock cakes
British Eve’s Pudding (baked apple sponge)
Old-fashioned Weetabix loaf cake
1930s Depression era Peanut butter loaf
Traditional Victoria sponge cake
Vegan Crunchy Cornflake And Coconut Traybake
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)
- 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
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?
