Best and fastest Vegan Brownie recipe

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Seeing two people like my post lifted me to the roof – THANK YOU GUYS! Starting a blog without a slightest idea how to do things I want to do, every single like means tons to me.
I want to write more, write better and tell you more important and useful things. This one might become important to those who love chocolate and hates cooking.
Noooo… it’s not chocolate lava cake (too advanced for me today) but it is a really great vegan brownie recipe.

Why it’s bestest (intentionally 🙂 )? Because:

  1. Takes 5 minutes to make, and 35 to bake
  2. It is 100% vegan
  3. Can be a substitute for the spongy layers in a more fancy cake with creams
  4. Almost anything can be added to it to make it prettier and tastier
  5. Is very good on it’s own, crusty top and the sides and soft delicious inside, nooom nooom…

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In a bowl mix:

1,5 cups all purpose flour

1 cup sugar (I used white, you can use brown, both are evil, both are tasty 😀 )

3 tablespoons unsweetened cocoa

1 teaspoon baking soda or baking powder (both works for me)

0,5 teaspoon of salt

0,5 teaspoon vanilla sugar or vanilla essence

Mix everything and then:

1 cup of water

5 tablespoons oil (coconut is best (just melt it before pouring to the batter, so it spreads evenly), but any oil that doesn’t have strong smell works)

1 tablespoon apple cider vinegar (or use lemon juice, or any other vinegar)

Pour this mixture to the dry mixture and mix everything, to get the final mixture 😀

Now your oven should be 200 C (or 392 F). Pour the future cake to the lightly oiled baking form (I used 20 cm (8 inches) diameter for this amount of batter so the cake got not too fat, which I like) and bake it for 35 minutes or until the toothpick comes out dry. Let the cake cool on the rack and then EAT IT.

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But wait! 

I invented a technique which I bet was invented hundreds of years ago, but for me it’s come as an enlightenment. I call this technique keep some batter. 

Keeping few spoonfuls of batter is a great idea not only because the vegan batter can be safely eaten raw (since there are no eggs, raw milk products etc. hence no salmonella) but because it will be useful in advancing the cake.

Once the cake had baked for 30 minutes, quickly (so it does not cool too much) spread the leftover batter on top of the cake and sprinkle some nuts on it. The thin new layer will bake in those 5 minutes left, the nuts will stay on top (they might sink if you pour nuts on the whole raw batter) and they will get a slight, perfect roast. Trust me, WORTH TO TRY! I have used walnuts you might want to try almonds, pecans or even cashews (?!), add some berries on top (using the keep-some-batter technique) or just eat the brownie plain. (I have tried eating it with vanilla ice cream (vegan of course) but they just didn’t go that well together, one taste covers the other. But you might want to try this just to make sure (: )

In the comments tell me if you have tried this recipe, or maybe have an improvement to it?
Do you have a better recipe for a quickBrown… you know the ending – CAKE! Tell me anything and everything in the comments guys!

 

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