Our plant-based soft serve is available in a creamy vanilla base. Easily customizable to make your own flavor creations!

SOFT SERVE

Super rich and moist vegan chocolate cake with a vanilla frosting and chocolate shavings. *May contain gluten.

CAKES

PERFECTLY FUDGEY, IRRESISTABLY MOIST, FILLED WITH DARK CHOCOLATE CHUNKS AND TOPPED WITH WALNUTS.

CHOCOLATE FUDGE BROWNIE

REFRESHING AND SUSTAINABLE PLANT-BASED POPSICLES MADE FROM UPCYCLED FRUITS AND CLEAN INGREDIENTS.

CHOCO POPSICLE

PINEAPPLE

VEGAN CHEESE

AVOCADO

soy protein patty, half-melted cheese, fresh lettuce.

mini burg

BIG ON FLAVOR, LOW ON CARBS, PACKED WITH FARM FRESH INGREDIENTS. CHOOSE FROM CARNE ASADA OR AVOCADO TOFU.

SIGNATURE GOURMET WRAPS

A BOLD PLANT-BASED TRIBUTE TO SINGAPORE’S ICONIC COMFORT DISH.

HAINANESE CHIKN' BURG

A crispy soy protein patty on a bed of fresh lettuce, mustard, onion, and pickles.

MUSTANG RELISH

SIMPLE, PUNCHY AND TIMELESS A VEGANBURG ORIGINAL SINCE 2010.

CRACKED PEPPER MAYO

SWEET, SMOKY AND TROPICAL WITH PREMIUM GRILLED PINEAPPLE.

HAWAIIAN TERIYAKI

BOLD SMOKY FLAVORS LAYERED WITH SWEET ONIONS AND CREAMY VEGAN CHEESE.

SMOKY BBQ

CREAMY, PEPPERY AND DEEPLY COMFORTING THE OG MUSHROOM CLASSIC.

CREAMY SHROOMS

FRESH, EARTHY AND NUTRIENT-RICH WITH CREAMY AVOCADO AND VIBRANT BEETROOT.

AVO BEETS

ONLY AVAILABLE IN SINGAPORE SINGAPORE-INSPIRED COMFORT FOOD WITH OUR LEGENDARY SWEET-SPICY CHILI KRAB SAUCE.

CHILI KRAB

HOT, TANGY AND ADDICTIVE WITH COOLING CREAMY SLAW.

CHIKN' BUFFALO

EARTHY, CRISPY AND INDULGENTLY TRUFFLED OUR GOURMET SIGNATURE FAVOURITE.

TRUFFLE BELLO

Combine oat milk, coconut milk, and maple syrup in a medium saucepan over medium heat. Warm gently until steam rises but do not boil (about 4–6 minutes), stirring to dissolve the syrup.

In a small bowl, whisk together the soy/pea protein powder, lecithin, oil, vanilla, and salt until smooth. This helps incorporate fat and stabilizers for creaminess.

If using the optional cornstarch stabilizer: mix the cornstarch with the cold water to make a slurry and whisk it into the warmed milk mixture now. Continue to cook and stir for 1–2 minutes until the mixture slightly thickens.

Remove the saucepan from heat. Whisk in the protein/lecithin mixture until fully combined and smooth. Taste and adjust sweetness or vanilla as desired.

Cool the mixture to room temperature: transfer to a clean container, cover, and place in the refrigerator for at least 3 hours or overnight. Chilling improves texture and helps the machine freeze the mix evenly.

Once thoroughly chilled, strain the mixture through a fine-mesh sieve into the hopper of your soft-serve machine or into a blender if using a countertop soft-serve maker to remove any lumps.

Follow your machine's instructions to freeze and aerate the mixture into soft serve. Typical machine run time is 15–25 minutes depending on model; you want a light, scoopable but soft texture.

Serve immediately for classic soft-serve texture. If you need to hold the soft serve, keep it in the machine's freezer chest at recommended temperature or transfer to a shallow, airtight container and freeze for up to 2 hours (the texture will firm slightly).

If adding fruit puree or other flavorings, fold or swirl them into the chilled base just before pouring into the machine. For chocolate, whisk cocoa powder with 1–2 tablespoons warm milk from the recipe to make a smooth paste, then mix into base.

Fruit swirl or flavored base

Stir concentrated espresso or dissolved matcha into the chilled base. Ensure powders are fully dissolved to avoid gritty texture.

Coffee or matcha

For toppings and mix-ins (nuts, cookie crumbs, sauces): offer them on top of the dispensed soft serve or run small amounts through the machine's mix-in chute if your equipment supports it. Add delicate toppings after dispensing to maintain crunch.

To create cones or sundaes: dispense into chilled cones or bowls. Garnish with sauces, fruit, sprinkles, or vegan whipped cream as desired.

Storage note: Unused chilled base can be stored in the refrigerator for up to 3 days. Once frozen into soft serve and held, quality is best consumed the same day.

unsweetened oat milk

full-fat canned coconut milk

maple syrup

neutral vegetable oil (e.g., light olive, sunflower)

vanilla bean paste or extract

fine sea salt

soy or pea protein powder (unflavored)

natural emulsifier (lecithin liquid or sunflower lecithin)

cornstarch

cold water

fruit puree (strawberry, mango, banana)

cocoa powder (for chocolate)

espresso or strong coffee (concentrated)

salted caramel sauce (vegan)

matcha powder

Preheat the oven to 350°F (175°C). Lightly grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper; grease the parchment as well. Set aside.

Preparation

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and sea salt until evenly combined and no lumps remain.

In a separate medium bowl or large measuring cup, combine the plant milk and apple cider vinegar; stir and let sit 2 minutes to curdle (vegan 'buttermilk'). Add the applesauce, vegetable oil, vanilla extract, and instant espresso powder (if using). Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; some small lumps are okay.

Add the hot water and stir carefully until the batter is smooth. The batter will be fairly thin — this is normal and helps produce a moist cake.

Divide the batter evenly between the two prepared pans (use a scale or measure visually). Smooth the tops with a spatula. Tap the pans once on the counter to release large air bubbles.

Bake on the middle rack for 25–32 minutes, rotating once halfway through baking, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Oven times vary — watch closely starting at 25 minutes.

Remove cakes from the oven and let cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, then invert cakes onto the rack, remove parchment, and let cool completely (about 1 hour) before frosting.

While the cakes cool, make the frosting. In a large mixing bowl, beat the softened vegan butter on medium speed for 1 minute until smooth and slightly whipped.

Sift the powdered sugar into the bowl in two additions, beating on low speed to combine after each addition to avoid a cloud of sugar. After sugar is incorporated, add the soy/almond milk, vanilla extract, and salt.

Increase mixer speed to medium-high and beat for 1–2 minutes until light, smooth, and spreadable. If frosting is too thick, add additional milk 1 teaspoon at a time; if too thin, add 2 tablespoons powdered sugar at a time until desired consistency is reached.

If cake tops have domed, level them with a serrated knife or cake leveler so layers sit flat. Place one layer on a serving plate or cake board.

Spread about one-third of the frosting evenly over the first layer using an offset spatula, leaving a small margin at the edge. Place the second layer on top, cut-side up (or right-side up for a more uniform top).

Spread a thin crumb coat of frosting over the top and sides. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Remove the cake from the fridge and apply the remaining frosting evenly over the top and sides. Smooth with an offset spatula or create decorative swirls as desired.

For chocolate shavings: using a vegetable peeler, shave the edge of the chilled dark chocolate bar to create curls/shavings. If chocolate is too hard, microwave for 5–7 seconds to soften slightly (do not melt).

Arrange chocolate shavings on top of the frosted cake, pressing gently so they adhere. Dust lightly with cocoa powder if desired.

Chill the decorated cake for 10–15 minutes to set the frosting, then bring to room temperature 20–30 minutes before slicing for best texture.

all-purpose flour

granulated sugar

cocoa powder (unsweetened, Dutch-processed or natural)

baking powder

baking soda

unsweetened applesauce

neutral vegetable oil (canola, sunflower, or light olive)

unsweetened almond milk (or other plant milk)

apple cider vinegar

vanilla extract

instant espresso powder (optional, intensifies chocolate)

hot water

vegan butter, softened

powdered sugar (confectioners')

soy or almond milk (unsweetened)

dark chocolate bar (vegan)

cocoa powder (for dusting, optional)

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly butter the parchment.

Preheat and prepare pan

Measure out all ingredients. Chop the 170 g bittersweet chocolate into small pieces for melting and set aside the 150 g dark chocolate chunks. Roughly chop walnuts and reserve for topping.

Measure and set ingredients

Place the 175 g butter and 170 g chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler) with the bowl not touching the water. Stir occasionally until fully melted and smooth. Alternatively, microwave in 30-second bursts, stirring between, until melted. Remove from heat and let cool for 5 minutes.

Melt butter and chocolate

In a large bowl, whisk the 300 g granulated sugar and 3 large eggs together until well combined and slightly thickened (about 1 minute by hand or 30 seconds with a whisk/hand mixer). Stir in 1 tsp vanilla extract.

Combine sugar and eggs

Slowly pour the slightly cooled melted chocolate and butter into the egg-sugar mixture, whisking constantly to combine. Mixture will be glossy and thick.

Incorporate chocolate mixture

Sift together 100 g all-purpose flour, 30 g unsweetened cocoa powder, and 1 tsp fine salt into the chocolate mixture. Gently fold with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.

Fold dry ingredients

Fold in the 150 g dark chocolate chunks, reserving a small handful (about 2 tbsp) to sprinkle on top. This will ensure pockets of melted chocolate for a fudgey interior.

Add chunks

Scrape the batter into the prepared 8x8 inch pan and spread evenly with an offset spatula. Smooth the top but keep some texture.

Transfer to pan

Scatter the roughly chopped 100 g walnuts evenly over the top, then sprinkle the reserved chocolate chunks. If using, dust 1 tbsp demerara sugar over the top for extra crunch and shine.

Top with walnuts and chocolate

Bake in the preheated oven for 22–28 minutes. Check at 22 minutes: the edges should be set and slightly pulling away, and the center should still look moist with a few glossy cracks. A toothpick inserted into the center should come out with a few moist crumbs (not wet batter). Overbaking will reduce fudginess.

Bake

Remove from oven and immediately sprinkle with 1/4 tsp sea salt flakes if using. Let the brownies cool completely in the pan on a wire rack (about 1.5–2 hours) to set the fudgey interior. For cleaner slices, chill in the refrigerator for 30–60 minutes after cooling to room temperature.

Cool

Use the parchment overhang to lift the cooled brownie slab from the pan. Place on a cutting board and cut into 9 or 12 squares using a sharp knife wiped clean between cuts for tidy edges. Serve at room temperature slightly warmed if desired.

Slice and serve

unsalted butter

bittersweet (dark) chocolate, chopped

large eggs

unsweetened cocoa powder

fine salt

dark chocolate chunks or chips

walnuts, roughly chopped

demerara or coarse sugar (optional, for crunch)

sea salt flakes (optional, for finishing)

Pour the coconut milk into a small saucepan and warm over low heat (do not boil) until just steaming, about 3–4 minutes.

Warm and combine

Whisk in the cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt until smooth and fully incorporated, about 1–2 minutes. Taste and adjust sweetness as needed.

Remove from heat and let cool to room temperature (about 15–20 minutes). For a silkier texture, strain the mixture through a fine-mesh sieve into a bowl to remove any cocoa lumps.

Peel and mash the overripe bananas in a bowl until mostly smooth with a few small chunks remaining for texture (about 1 cup mashed).

Prepare mashed banana

If using an upcycled berry compote (made from overripe berries reduced with a little water), warm it briefly in a small saucepan or microwave until pourable. Stir in lemon juice and maple syrup if the compote tastes tart; cool to room temperature.

If you have an upcycled berry compote

If you do not have pre-made compote: make a quick upcycled compote by simmering 1 cup mixed overripe berries with 2 tbsp water and 1 tbsp maple syrup for 6–8 minutes until jammy; mash slightly and cool before using.

Set out your popsicle molds on a baking sheet for stability. Spoon about 1–2 tablespoons of the mashed banana into the bottom of each mold, pressing gently to create a base layer.

Add 1–2 teaspoons of the berry compote on top of the banana in each mold to create a swirl layer. Use a skewer or small spoon to gently swirl the fruit into the banana (do not fully mix).

Pour the cooled chocolate coconut milk over the fruit layers, filling each mold to about 3/4 full (leave room for expansion). If using chocolate chips or nuts, sprinkle a few into each mold now or reserve as a topping.

Add an additional teaspoon of berry compote on top and use a skewer to create a decorative ripple through the chocolate layer. Tap molds gently on the counter to remove air bubbles.

Insert popsicle sticks (if your mold requires partially frozen support, freeze for 20–30 minutes first, then insert sticks). Freeze the popsicles until solid, at least 6 hours or overnight for best texture.

To unmold, run the outside of the popsicle molds under warm water for 10–20 seconds while pulling gently on the sticks. Avoid soaking or hot water, which can damage molds.

If desired, melt the dairy-free dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Dip the frozen pops in the melted chocolate quickly and sprinkle with toasted nuts and a pinch of sea salt flakes. Return to freezer for 5–10 minutes to set.

Serve immediately or wrap individually in parchment or reuseable silicone sleeves and store in freezer for up to 1 month.

maple syrup (or agave syrup)

overripe bananas (mashed)

upcycled berry compote (see note)

lemon juice

maple syrup (optional, if compote is tart)

dark chocolate chips (dairy-free)

toasted chopped nuts (almonds or hazelnuts)

sea salt flakes (for finishing)

popsicle molds with sticks

Place a sturdy cutting board on a stable surface. Have your chef's knife and optional paring knife within reach. Wash the pineapple under cool running water and pat dry.

Prepare workspace and tools

Stand the pineapple upright on its base. Using the chef's knife, slice off the crown (top leafy portion) about 1/2 to 1 inch below the leaves. Trim the base so the pineapple stands flat, cutting about 1/2 inch from the bottom.

Remove top and base

Holding the pineapple upright, slice downward with the chef's knife just under the skin, following the curve of the fruit. Make 4–6 vertical cuts around the pineapple to remove all skin and brown 'eyes.' Work carefully to remove only the skin and most of the eyes while keeping flesh intact.

Remove the skin

If brown eyes remain, use the paring knife to dig out or slice small V-shaped grooves along diagonal lines where the eyes form to remove them efficiently.

Remove remaining eyes (optional)

If you want rings: lay the peeled pineapple on its side and slice into 1/4- to 1/2-inch thick rounds. Use a 1-inch round cookie cutter or a paring knife to remove the tough central core from each ring.

Core the pineapple (method A: rings)

If you want chunks: stand the peeled pineapple upright and slice it into quarters lengthwise. Lay each quarter flat and cut away the fibrous core from the inside edge (triangular wedge). Then slice each quarter crosswise into 1/2-inch to 1-inch chunks.

Core the pineapple (method B: chunks)

If you want spears: after peeling and trimming the base, cut the pineapple in half lengthwise, then in half again so you have four long quarters. Trim out the core from each quarter and slice each quarter into spears about 1/2 to 3/4 inch thick.

Core the pineapple (method C: spears)

Arrange the prepared pineapple (rings, chunks or spears) on your serving platter or in a bowl. At this point the pineapple is ready to serve plain or to receive optional finishes.

Drizzle 1 tablespoon fresh lime or lemon juice evenly over the pineapple to brighten the flavor. Toss gently to coat if using chunks.

Citrus brightening

If you'd like extra sweetness or a glossy finish, drizzle 1 tablespoon honey or agave over the fruit and lightly toss or brush it on the rings/spears.

Sweetener (optional)

Sprinkle 1/4 teaspoon flaky sea salt and up to 1/2 teaspoon chili powder or Tajín over the pineapple for a sweet-and-spicy contrast. Adjust seasoning to taste.

Savory/spicy finish (optional)

Garnish with fresh mint leaves if desired. Serve immediately at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.

Garnish and serve

ripe pineapple

cutting board

chef's knife (8–10 inches)

paring knife (optional)

serving platter or bowl

fresh lime or lemon juice

sea salt or flaky salt

chili powder or tajín

fresh mint leaves

honey or agave syrup

Place raw cashews in a bowl and cover with hot water. Let soak for 20–30 minutes if using hot water, or 4 hours (or overnight) if using room-temperature water. Drain and rinse before using.

Soak cashews

Add drained cashews, soy yogurt, melted coconut oil, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, sea salt, and miso (if using) to a high-speed blender or food processor. Add 3 tablespoons filtered water. Blend on high until completely smooth and creamy, stopping to scrape the sides as needed (about 2–4 minutes). The mixture should be thick but pourable.

Blend base ingredients

In a small saucepan, whisk the agar powder into 1/2 cup (120 ml) of water until evenly dispersed. Let sit for 2 minutes to begin hydrating.

Bloom agar

Place the saucepan over medium heat and bring to a simmer while whisking constantly. Continue simmering gently for 2–3 minutes until the agar is fully dissolved and the liquid starts to thicken slightly. Do not let it scorch.

Soft Serve

Cakes

Chocolate Fudge Brownie

Choco Popsicle

Pineapple

Vegan Cheese

Avocado

Mini Burg

Signature Gourmet Wraps

Hainanese Chikn' Burg

Mustang Relish

Cracked Pepper Mayo

Hawaiian Teriyaki

Smoky Bbq

Creamy Shrooms

Avo Beets

Chili Krab

Chikn' Buffalo

Truffle Bello