🍂🍁 Day 11 of Blogtober brings a little indulgence to your Tuesday. Sometimes you just want something warm and sweet to eat with your cup of tea or coffee.
Since turning vegan last year, I have struggled with sweet recipes. I haven’t been able to make even one cake taste nice, it’s a struggle! I have managed to make brownies in the past but minus the eggs and butter, there’s a hell of a lot of oil going on. However, with a bit of creativity, I came up with the best compromise; A vegan brownie cake! I learnt how to make a ‘chia egg’ and substituted butter for vegan spread and boom, no oil in sight ✌🏻️
What you will need (makes a small cake in a 7″ tin):
I know these are American measurements but I have a set of cups and oh my does it make everything so much easier! Google can calculate the weights or you can invest in a set – they are seriously handy!
– 1/2 cup vegan margarine/spread
– 3/4 cup golden caster sugar
– 2 chia eggs (1 egg = 1tbsp chia seeds to 3tbsp water)
– 1tsp vanilla essence
– a pinch of salt
– 1/2 cup cocoa powder
– 3/4 cup self raising flour (this won’t rise much as it is a brownie mix)
– 30g cocoa nibs/dark chocolate chips
– 20g vegan marshmallows (optional but very naughty 😉)
– 1/4 cup almond milk
– 1tbsp maple syrup
Preheat your oven to 170c fan/190c convection
Bung all of the ingredients in a mixer and mix until smooth
Bake for 25-30 minutes. Test with a cocktail stick and if it comes out clean, it’s ready!
It’s as easy as that!
I can’t say that this is the healthiest snack ever, but what I can say is this; it’s far healthier to eat a cake with ingredients like chia seeds (now they are seriously healthy) and coconut spread (or any other vegan margarine) than with butter or eggs. Chances are, you’re not going to clog your arteries quite so quickly with this cake and you can relax knowing that you won’t be consuming any funky hormones/antibiotics/infections from animal products *ends rant here*