Chocolate Vegan Cake Brownies
A cake-style brownie: no eggs, no dairy just a lot of chocolate!
Equipment
- 1 food processor
- 1 9 X 13 baking pan
- parchment paper or wax paper to line the pan
- baking spray
- 1 rubber spatula
- 1 small bowl to mix dry ingredients
Ingredients
- 3 oz. semi-sweet vegan chocolate chips
- 1/3 cup maple syrup
- 1/2 cup cooked beets (1/2 small can)
- 1 cup sugar
- 1/2 cup chopped dates
- 8 oz. tofu crumbled, no need to squeeze out moisture
- 1 teas. vanilla
- 1 cup (2 sticks) margarine (room temperature) and cut into 1/2 inch pieces
- 1/4 cup molasses
- 1/2 cup whole wheat flour
- 1 1/2 cups white flour
- 1/2 teas. baking powder
- 1/2 teas. baking soda
- 1 cup unsweetened cocoa powder
- 1/4 teas. salt
Instructions
- Grease or use baking spray in a 9 X 13 baking pan. Line with parchment or wax paper.
- Heat oven to 325 degrees.
- Combine the 3 oz. of chocolate chips and maple syrup and heat in the microwave, 20 or 30 seconds at a time, until melted. Add to the processor.
- Whisk the dry ingredients together ( flours, baking soda, powder, salt and cocoa powder) in a small bowl and set aside.
- Add to the processor, pulsing once or twice after each addition: Beets, dates, tofu vanilla, margarine and molasses. When all these ingredients are combined add the dry ingredients and run the processor until it is well blended.
- Spread in the baking pan and bake at 325 for 25 minutes. Do not overbake. Check it at 20 minutes and see if a knife come out clean.Let it cool completely before frosting and serving.
Notes
If you want to frost these as brownies, or make it a 2 layer cake.
In your processor:
3 TBLS margarine, softened.
3/4 cup powdered sugar
3 TBLS cocoa powder
1/4 cup soy or oat milk
Add more milk or powdered sugar to get the consistency you like.
Sprinkle a few chocolate chips on top for decoration.
Sprinkle a few chocolate chips on top for decoration.