Vegan Cherry Almond Brownies Recipe – Vegan Dessert Recipe

Prep: 20 mins – Cook: 45 mins – Total: 65 mins

Ingredients

• 80g vegan margarine, plus extra for greasing
• 2 tbsp ground flaxseed
• 120g dark chocolate
• ½ tsp coffee granules
• 125g self-raising flour
• 70g ground almond
• 50g cocoa powder
• ¼ tsp baking powder
• 250g golden caster sugar
• 1 ½ tsp vanilla extract
• 70g glacé cherry (rinsed and halved)

Directions

1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
2. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin.
4. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
5. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Vegan Orange Chocolate Cake Recipe – Vegan Dessert Recipe

Prep: 25 mins – Cook: 45 mins – Total: 65 mins

Ingredients

• 250g vegan spread at room temperature
• 250ml dairy-free milk, (oat or soya)
• 2 oranges, zested and one juiced, plus a little extra zest to serve (optional)
• 2tsp cider vinegar
• 200g golden caster sugar
• 1tsp vanilla extract
• 300g self-raising flour
• 1tsp baking powder
• 50g cocoa powder
• 50g vegan dark chocolate, finely chopped, plus a few shavings to serve (optional)
• 200g icing sugar

Directions

1. Heat the oven to 180C/160C fan/gas 4. Use a little of the vegan spread to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
2. Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
3. Beat 150g of the vegan spread with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins – 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
4. To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining vegan spread (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
5. Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!