Gooey and well risen, this brownie cake will definetely make you forget you’re on a vegan diet.
An explosion of flavours will accompany every mouthfull of this dessert, perfect for any occasion, from breakfast to afternoon teas.
I used a 7 inches round tin to achieve the cake look, but if you prefere making brownies all you need to do is to use a wider and rectangular container.
Also, this recipe works really well if you fancy baking regular chocolate brownies (just omit peanut butter and raspberries).
125 gr Spelt Flour
120 gr Plant Based Milk (or Water)
40 gr Dark Chocolate
20 gr Cocoa Butter
60 gr Brown Sugar
20 gr Caster Sugar
20 gr Maple Syrup
1 tsp Baking Powder
1/3 tsp Vanilla Extract
Raspberries (frozen or fresh)
Peanut Butter (preferably smooth)
Roughly chop chocolate and cocoa butter, add water and microwave at 800W for 40 seconds.
Whisk the mixture until both the chocolate and the butter are melted, then combine:
sugars, syrup, cocoa powder and vanilla extract..
..sift flour and baking powder.
..and pour the mixture in a spring form cake tin coated with baking paper.
A few teaspoon of peanut butter on the top of the cake..
..a little swirl..
..and bake at 180° C for 20 to 25 minutes.