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Vegan chocolate

cake

For a tray with about 18 pieces, you will need:

 

1 1/4 cups flour

1 cup panela

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup oat milk. Alternatively, you can use almond milk

1 teaspoon vanilla extract

1/3 cup olive oil 

1 teaspoon lemon juice (this will help the baking soda do its work)

60 gram sugar-free vegan dark chocolate

Optional: chocolate chips 

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  1. Pre-heat the oven at 175C 

  2. Finely chop the chocolate and place in a microwave safe bowl. 

  3. Heat the chocolate in a microwave setting the timer at 30 seconds each time until the chocolate comes out smooth and dissolved. Alternatively you can melt the chocolate au-bain-marie style.

  4. In a separate bowl, sift and combine dry ingredients: flour, cocoa powder and baking soda, then add the panela (leaving out the sifting part). 

  5. Add in all remaining ingredients and mix until a smooth batter forms. You can use a handmixer or a spatula.

  6. Place the batter in a large baking rectangle and bake for 30 minutes, or 25 minutes if you like you’re brownie a bit underbaked in the middle.  

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