Glazed vegan chocolate cake
I first burst out laughing when I made this vegan brownie because, honestly, I didn’t think it had any chance of turning out edible without eggs, milk, or butter. I laid out the ingredients and, after seeing what the mixture looked like before baking, I almost wanted to throw it all away. Luckily, the smell and the texture from the nuts and jam convinced me to put it in the oven. By mistake, I forgot it for five extra minutes, but it turned out just right, slightly crunchy on the edges and soft in the middle. Since then, I’ve been making it regularly, with minor tweaks, and there hasn’t been a person who hasn’t asked for the recipe. I portion it directly in the pan, without fussing over shapes or decorations. To be honest, the next day, if there’s any left, I think it tastes even better.
Let me tell you exactly how this brownie works.
The prep time is straightforward: about 15 minutes to mix everything, followed by 30-35 minutes in the oven, depending on how hot your oven runs and what type you have at home. From one pan, you can get around 12 decent pieces (some say 16, but I never cut them that small). It’s not rocket science; it’s beginner-level as long as you follow the order, don’t mess up the quantities, and use the right size pan.
Ingredients and their roles
1 cup ground walnuts (200g): adds texture, rich flavor, a bit of crunch if you don’t grind them too finely
1 cup powdered sugar (200g): for sweetness, melts well, leaving no granules in the batter
1 cup water (250ml): the base liquid, binds everything together in the absence of milk or eggs
2 cups all-purpose flour (300g): holds everything together, gives the shape to the batter, but must be sifted to avoid clumps
1/2 cup oil (or melted margarine, 125ml): keeps the batter moist, not dry and hard like a biscuit
30g cocoa powder (about 3 tablespoons): I don’t skimp here, as it gives the brownie its signature taste
1 packet baking powder (10g): helps it rise; without it, it turns out flat
1 jar of jam, about 300g (I use plum or apricot jam for a tangy flavor): keeps the batter moist and adds a unique taste
rum or vanilla essence, to taste (about 1 teaspoon): for aroma and flavor
a pinch of salt: enhances the cocoa flavor (nobody mentions this, but I add it)
For the glaze:
4 tablespoons sugar (60g): the base
4 tablespoons water (60ml): to prevent the sugar from burning when melting
2 tablespoons cocoa powder (20g): for a rich glaze, not a "rainwater" look
rum essence, as desired (usually about a teaspoon): the flavor that adds charm
optional: 1 tablespoon margarine for a shinier glaze, but honestly, it’s not necessary
ground walnuts (about 2 tablespoons): for sprinkling on top at the end
vanilla sugar (one packet): for aroma and decoration, to make it look like a pastry shop treat
Preparation method, for real
1. First, preheat the oven to 180°C. Don’t skip this step; otherwise, the batter will sit there and leak into the pan.
2. In a large bowl (don’t choose a small one, or you’ll regret it when the flour spills), combine the ground walnuts, powdered sugar, and salt. Set aside, and in a cup, mix the oil with water and essence.
3. Pour the liquid over the nuts and sugar and mix well with a whisk. It’s not complicated; a wooden spoon works too, so don’t think you need to beat it like eggs.
4. Add the sifted flour with the baking powder and cocoa powder. Be careful to add them gradually, or you’ll end up with lumps. If the mixture seems too thick, let it sit for 3 minutes to soften; don’t dilute it with water, or you’ll ruin it.
5. Finally, add the jam to make the mixture stickier and moister. Mix gently; don’t overdo it after adding the jam, as it can make the batter elastic.
6. Pour everything into a greased pan (about 20x30cm is ideal), lined with parchment paper if you don’t want to deal with a tough cleanup. Level the mixture as much as you can; it doesn’t need to be perfect.
7. Bake in the oven for about 30-35 minutes, depending on how well you know your oven. After 30 minutes, test with a toothpick; it doesn’t have to come out perfectly clean, but it shouldn’t be swimming in batter.
8. In the meantime, prepare the glaze: put the sugar in a small pot over low heat to melt gently and get a bit of color (don’t burn it, or it will taste bitter!). Carefully add the water, as it will bubble, then the cocoa and essence. Stir until it’s shiny and fluid. If you want it thicker, boil it for an extra minute; if not, add a splash of water.
9. Take the brownie out of the oven, let it breathe for exactly 5 minutes, then cut it directly in the pan into pieces. Just enough to get some, as the edges are crunchy.
10. Pour the warm glaze over the top (make sure it’s somewhat even), then sprinkle with ground walnuts and vanilla sugar. Cover with a clean towel and let the pan sit for about half an hour, so the glaze absorbs and doesn’t harden too much on top.
That’s it. You can serve it on a plate once it cools down (if you have the patience, that is).
Why I make it so often
It’s one of those recipes that doesn’t require any headaches. During fasting, everyone craves something sweet but doesn’t want to spend half a day on complicated desserts. I love that I use what I have in the pantry – leftover jams, nuts from making sweet bread, oil, flour… And it’s perfect for guests because it doesn’t contain anything “risky” (no eggs, no dairy, no complicated allergens). It stays moist even the next day; sometimes, it seems even better after sitting. Plus, it doesn’t require any fancy decorations or plating; everyone just takes a piece with a fork, and that’s it.
Tips, variations, and serving ideas
Useful tips (from experience)
- Add the jam at the end, not at the beginning; otherwise, the mixture will separate, and the batter will sink.
- If you use melted margarine instead of oil, make sure it’s completely cooled, not warm, or it will “fry” the flour and change the texture.
- Sifting the flour is not a luxury: if you skip it, small lumps will remain that won’t dissolve during baking.
- Don’t cut the brownie while it’s hot; the glaze will run everywhere, and you’ll burn your fingers. Be patient.
- When making the glaze, don’t burn the sugar; just melt it lightly, barely to get the flavor.
Ingredient substitutions and adaptations
- For a gluten-free version, replace the flour with a special store-bought mix or rice flour with cornstarch. But it might turn out a bit crumbly.
- Powdered sugar can be replaced with ground raw sugar, just ensure it dissolves completely.
- You can use any jam you have at home, like plum, apricot, or apple… but the tangy ones work better to cut the sweetness.
- If you don’t have walnuts, you can use ground almonds or hazelnuts, although the taste will change slightly.
- Sunflower oil is my favorite, but coconut oil works too for those wanting exotic flavors.
Variations
- You can add raisins or small pieces of dried fruit to the mixture if you want a surprise in every bite.
- The glaze can also be made from melted dark chocolate with a bit of plant-based milk for a creamier option.
- If you don’t want a glaze, just dust with sugar; it’s just as tasty, less messy.
- Sometimes, for kids, I sprinkle colorful candies on top of the glaze, but it’s not necessary.
Serving ideas
It pairs well with a glass of almond or soy milk or a strong coffee. It also goes well with fresh orange juice if you want something refreshing. As a dessert for a fasting meal, you can serve it with fresh fruits – slices of orange or kiwi to cut the sweetness. Some serve it with vegan ice cream; I don’t complicate it; it’s rich enough on its own.
Frequently asked questions
1. Why does the batter sometimes turn out too dense or undercooked in the middle?
Most often, it’s because you added too much flour or opened the oven during baking. Let the batter sit; don’t check it after 10 minutes, and if it seems too thick, let it bake for an extra 5 minutes.
2. Can I use honey instead of sugar?
I don’t recommend it because honey behaves differently when baked, and the batter turns out too moist, almost sticky. It’s better to use coconut sugar or agave syrup if you want something more natural.
3. Can it be made without nuts?
Yes, but it will be a bit drier and simpler in taste. You can compensate with more jam or add raw seeds (like shelled sunflower seeds, for example).
4. How do I prevent it from sticking to the pan?
Parchment paper is a must, or grease the pan well with oil and sprinkle with flour. I, at first, lost half of the brownie before I figured it out.
5. How long does it keep in the fridge, and can I freeze it?
It easily lasts 4-5 days in the fridge, covered with foil. Freezing isn’t great for the texture of the batter, but if you have to, you can – let it thaw at room temperature, then reheat it slightly.
Nutritional values (approximate)
Per average piece (about 100g): approximately 300-320 kcal, with about 40-45g carbohydrates (from sugar, flour, jam), 11-12g fats (from oil, nuts), and about 3-4g protein (from nuts and flour). It’s not a “light” dessert, but at least it doesn’t have a huge amount of margarine, no additives, and no trace of milk or eggs. It also has some fiber from the nuts and jam, so it’s not entirely devoid of nutritional quality. For a lower-calorie version, reduce the sugar and make a thinner glaze, but the taste will change. Plus, it keeps you full and doesn’t give you that empty sweet feeling.
How to store and reheat
This brownie keeps very well for two to three days at room temperature, covered with foil or under a clean towel, so it doesn’t collect dust and the glaze doesn’t harden. If you want it fresher, keep it in the fridge, but let it sit for 10-15 minutes at room temperature before eating, or it might feel too hard. It can be easily reheated, 20 seconds in the microwave or 2-3 minutes in an oven preheated to 140°C – just be careful, if the glaze is thick, it will spill everywhere, so it’s better to let it sit at room temperature.
That’s how I make my vegan brownie, and I don’t think I’ll stop experimenting with it anytime soon. If you find a combination you like and it works, remember: there are no strict rules, just don’t forget the glaze and that good piece of jam. The rest will come naturally.
Ingredients: 1 cup ground nuts, 1 cup powdered sugar, 1 cup water, 2 cups flour, 1/2 cup oil or melted margarine, 30 g cocoa, essence to taste, I used rum, 1 packet baking powder, 1 jar (300 g) jam of any kind, I used plum. Glaze: 4 tbsp sugar, 4 tbsp water, 2 tbsp cocoa, 1 essence of rum, ground nuts, vanilla sugar.
