Since I invested in a brownie pan, I look for every opportunity to make a brownie.
Most recipes contain eggs and today the 10 day long fast for Muruga started, we are fasting so it is no meat, fish, chicken or eggs for 10 days straight so brownies are out of the question.
Since my mum announced that she would be becoming a vegetarian, I have been researching eggs cakes, desserts and sweet snacks, because I like to make things that everyone gets to enough, why should she suffer for a life style choice???
I won’t lie, before I started my research, I always thought the Vegan lifestyle was boring… everything tastes like cardboard and it was expensive, because you needed specific ingredients… I was so wrong, the food is delicious, tasty and you wouldn’t even say that there wasn’t an egg in the cake at all and secondly it is not as expensive as I thought it would be. Soy milk is cheaper than normal milk and it lasts way longer… I have definitely jumped the fence and converted to a vegan when it comes to my baking. Okay I don’t always use vegan ingredients, but I do use soy milk.
- 110g x cake flour.
- ¼ x cup cocoa powder.
- ¾ x tsp baking powder.
- 2 x tbsp. desiccated coconut.
- 1 x cup dark brown sugar… I used Huletts treacle sugar.
- 2 x tbsp. golden syrup
- ½ x cup soy milk.
- 2 x tbsp. vanilla essence
- Handful of chopped walnuts.
- Sift the flour, cocoa powder and baking powder into a bowl.
- Add the coconut, sugar, syrup, milk and essence.
- Whisk until a smooth batter is achieved.
- Fold in the chopped nuts.
- Pour into a greased brownie pan, sprinkle with almond flakes… this is optional
- Pop into a preheated oven.
- Bake at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.
- Allow to cool for an hour in the pan before turning out onto a cooling rack to cool completely.