This recipe started off more like a mud cake but we have adapted it so that it has more of a brownie consistency. People are always impressed when you can make a really good cake that is vegan. There is a misconception that eggs are needed for binding but this one will prove them wrong! We don’t have any great pics just yet but we make this so often that we’ll be sure to update this post when we take some more photos.
If you grind your own nut meal in the thermomix then feel free to make the meal for this recipe a little bit chunky – it will add a great texture to your brownie cake!
- 1 Cup Rapadura or Sugar
- 125g Vegan Margarine (we use nutellex), or butter or neutral oil
- 1/2 Cacao Powder
- 1/2 Cup Hot Water
- 1 Cup Soy Milk + 1 Tsp Vinegar or Lemon Juice
- 1 Cup Spelt or Wheat Flour
- 1 Cup Almond Meal (or any other nut meal)
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
– Preheat oven to 180 degrees C (if you have a”slow” oven then turn up the temperature to 190). Grease a large cake pan or line with baking paper.
Add rapadura and margarine/oil to the thermomix bowl and combine on speed 6 for 10 seconds.
– Add the soy milk + vinegar to the thermomix and allow it to curdle while you gather the remaining ingredients (and boil the kettle for the hot water).
– Add the remaining ingredients and combine on speed 4 for 30 seconds.
– Pour into your prepared cake tin and bake until the cake feels firm and an inserted knife comes out looking like a brownie 🙂 around 35 minutes.
If the cake is a little undercooked it will set and have a very gooey centre and if it is a little overcooked it will have more of a cake consistency. Practice makes perfect with this one!