Vegan Black Cake

Vegan Brownie: A sweet delicacy, without eggs, milk, or butter!

Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Number of servings: 12 servings

How wonderful it is to be carried away by memories and to explore flavors that bring us joy! The vegan brownie is one of those recipes that inspires you, especially when I want to share that, for the first time, I tried to make a dessert without any animal-derived ingredients. With the help of some talented friends from the culinary community, I discovered this delicious recipe that not only satisfies the sweet tooth but is also easy to make.

In this recipe, I slightly adapted the original ingredients from Nadina, removing the bananas and replacing the water with soy milk. The result? An intense brownie with a moist texture and a divine taste!

Ingredients:
- 450 g flour
- 275 g sugar
- 100 g cocoa (if you want a more intense flavor, use 120 g)
- 320 ml vanilla-flavored soy milk (or water, if you prefer)
- 250 ml oil
- 1 teaspoon baking powder
- 2-3 packets of vanilla sugar

For the glaze:
- 100 ml water
- 2 teaspoons sugar
- 1 tablespoon honey (or agave syrup for the vegan version)
- 1 tablespoon cocoa
- Rum essence to taste

For the decoration cream:
- 100 ml water
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 teaspoons cocoa
- 1 tablespoon soy-based cream
- A little cornstarch (Maizena)

For decoration:
- Generous shredded coconut!

Preparation:
1. Preparing the ingredients: Start by gathering all the ingredients. It is essential to have everything you need at hand, so you don't waste time during preparation.

2. Mixing the dry ingredients: In a large bowl, combine the flour, sugar, cocoa, baking powder, and vanilla sugar. Mix well with a spatula or whisk to ensure all ingredients are homogeneous.

3. Adding the wet ingredients: In another container, measure the oil and soy milk. Add them to the dry ingredients and mix well with a mixer or spatula. If you want, you can also add a handful of raisins for extra flavor.

4. Baking: Line a baking tray with parchment paper and grease it with a little oil. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 210 degrees Celsius for 10 minutes, then reduce the temperature to 180 degrees Celsius and bake for another 25-30 minutes. Check with a toothpick if it's baked – it should come out clean.

5. Preparing the glaze: While the cake is baking, you can prepare the glaze. In a small saucepan, combine water, sugar, honey, cocoa, and rum essence. Simmer the mixture over low heat until the sugar is completely dissolved.

6. Syrup the cake: After the cake is baked, pour the warm syrup over it. If you want a moister cake, let it absorb the syrup for a few minutes before cutting.

7. Preparing the cream: To make the decoration cream, boil water with sugar and honey until it reaches a slightly syrupy consistency. Add cocoa and plant-based cream and mix well. If necessary, you can thicken the cream with a little cornstarch.

8. Decorating: Once the cream has cooled, spread a thin layer over the cake. Generously cover with shredded coconut for an appetizing look and delicious taste.

9. Serving: Cut the cake into squares, but I recommend keeping it whole until serving to avoid breaking the glaze. It can be stored in a metal box, where it will stay fresh for a few days.

Practical tips:
- Gluten-free version: If you want to make a gluten-free vegan brownie, you can replace wheat flour with almond or coconut flour.
- Flavor: You can add additional flavors, such as cinnamon or nutmeg, for a more complex taste.
- Serving: The vegan brownie pairs wonderfully with a scoop of vegan ice cream or a cup of aromatic tea. Give it a touch of finesse!

Nutritional benefits:
The vegan brownie contains lighter ingredients compared to traditional cakes, making it a healthier option. Soy flour provides protein, and cocoa is rich in antioxidants. Additionally, using natural sweeteners helps reduce refined sugar intake.

Frequently asked questions:
1. Can I replace soy milk with something else? Yes, you can use almond or coconut milk, but make sure to choose unsweetened varieties to not affect the cake's taste.

2. How long does the cake last? The vegan brownie keeps well in an airtight container for up to 5 days.

3. Can I add fruits to the mixture? Of course! You can try adding pieces of apple or pear for an interesting texture.

This vegan brownie is not just a solution for those following a dietary regimen, but it is also a delicious choice for anyone who wants to enjoy a healthy dessert. I encourage you to try this recipe and share the joy of cooking with your loved ones!

 Ingredients: My version: 450 grams of flour, 275 grams of sugar, 100 grams of cocoa (120 was needed but that's all I had), 320 ml of vanilla-flavored soy milk (water was in the basic recipe so it can also be made with water), 250 ml of oil, a pinch of baking powder, 2-3 packets of vanilla sugar. For the glaze: 100 ml of water, 2 teaspoons of sugar, 1 tablespoon of honey, 1 tablespoon of cocoa, rum essence. For the cream: 100 ml of water, 1 tablespoon of sugar, 1 tablespoon of honey, 2 teaspoons of cocoa, 1 tablespoon of soy whipping cream, a little cornstarch (Maizena). For decoration: coconut.

 Tags:  black woman cocoa post