Chocolate Fudge Brownie Cake – Vegan, Gluten Free and Organic
So you’re craving serious, no-nonsense chocolate cake that’ll hit the spot in a big way. Trust me, I feel you.
No one wants a whole load of shtick about what the food blogger got up to on the day they cooked the recipe you’re after (I went to visit my grandmother/went for an autumnal walk/ etc etc who cares), so let’s get to the point.
This chocolate cake is extremely rich and decadent, to the point where I wouldn’t advise any vigorous movement for a good while after. Take it easy, relax and enjoy.
The coconut sugar works really well to create that slightly chewy on the outside, fudgy texture, while the use of flax instead of normal eggs is a treat for vegans/egg avoiders and does a surprisingly good job of binding the mix. The addition of a big old bar of chocolate feels wildly indulgent and results in an incredible, satisfying hit of the good stuff. It’s just as good on days two and three, so no pressure to do the lot in a one-er.
Chocolate Fudge Brownie Cake
Prep time: 15-20 mins
Cook time: 45 mins
(Allow an hour to cool before serving)
- 3 ‘flax eggs’ (from ground flaxseed)
- 50g cacao powder
- 70g dark chocolate
- 125 ml olive oil
- 150g ground almonds
- 150g coconut sugar
- Make the ‘flax eggs’ by adding 1 part flaxseed to 3 parts water. For 3 ‘eggs’, mix 3 tablespoons of ground flaxseed with 9 tablespoons of water. Leave in the fridge for 15 mins to set.
- Preheat the oven to 150 degrees and grease the cake tin with olive oil.
- Sieve the coconut sugar and mix it through the ground almonds. Set aside.
- Sieve the cocoa powder and add it to 100ml of boiling water. Separately, melt the dark chocolate then stir the two together.
- Stir in the ‘flax eggs’ and olive oil, then tip the lot into the bowl of sugar and ground almonds.
- Pour your cake mix into your cake tin. Cook in the middle of the oven for 45 mins. Don’t worry if it still looks a little soft in the middle.
- Allow to cool for at least an hour for maximum enjoyment. Then devour.
Super simple vegan ice-cream
4 ripe bananas
2 tablespoons of nut butter (I used cashew)
- Chop the bananas and freeze for a minimum of 6 hours, preferably overnight.
- Stick them in a blender along with the nut butter.
Enjoy! It melts quite quickly so don’t hang around.