10000 views… I can’t believe that my tiny, homemade, low key, experimental, and very much just for fun blog recently hit a phenomenal milestone: 10000 views!
I am still in a bit of disbelief about it all, to be quite honest and totally humbled, yet thrilled.
Although I can’t explain how I went from my very first posted to 10000 views in less than 6 months, I’m guessing that this is a sign that there are many of you out there who are looking for guidance, inspiration and help in transitioning to 100% plant-based eating and cooking, while at the same time staying within a reasonable budget.
I can only hope that at least some of you have found my recipes to be yummy, homey, inviting, creative, entertaining and pure fun, which is what this entire transition to vegan cooking has been for me. Thank you for joining me on this journey and for helping me along the way with your kind comments, suggestions and many, many engagements.
And… this being a vegan, plant-based, healthy cooking type of a blog I thought that it would be cool to say a huge “Thank You, All” with some cake. So, thanks everyone – I hope you enjoy this Dark Chocolate Brownie “Thank you!” Cake, and come back again for seconds!!!
The recipe is super simple and uses ripe bananas as an egg replacement, and lots of dark, Dutch process cocoa. It also uses a simple trick to transform almond milk into almond butter milk by adding a tiny amount of cider vinegar to almond milk and letting it stand for fifteen minutes at room temperature before using. Finally, to help the dark cocoa release its color you will need to use some hot water.
Putting all this together, you will start by mixing dry ingredients in a large mixer bowl separately from wet ingredients (all except water), combine them together and then add the hot water gradually as you mix, keeping a close eye on consistency. You want your batter to be smooth and fluid, but not completely liquid. The recipe below makes two 8 in (20 cm) round brownie cakes, or one 9 x 13 in (23 x 33 cm) rectangular cake. I recommend lining the bottom of your baking pan with some parchment paper, as this helps get the cake out. In principle you could bake this cake in a springform pan, and it should pop right out.
The cake tastes rich and decadent, yet it’s relatively light in terms of the ingredients and especially in terms of added sugar. The bananas help not only hold the cake together, but add natural sweetness to it, so you can use 1/3 amount of sugar that a cake of this size would normally use. Of course, you are not limited to sugar and can use a sweetener of your choice, including artificial sweeteners if that’s what you like or need to use.
What you’ll need:
1 1/2 cup all purpose flour
3/4 cup cocoa, Dutch-processed
2 teaspoons baking soda
1 1/2 teaspoon baking powder
3/4 cup almond milk, unsweetened
3/4 teaspoon apple cider vinegar
1/4 cup canola oil
2 bananas, pretty ripe, brown ok
1/2 cup powdered sugar, vegan (+ 1 tablespoon for dusting)
1 tablespoon vanilla extract
1/2 cup hot water
2 tablespoons coconut flakes, unsweetened (optional)
Zest of one orange (optional)
What you you’ll do:
- Preheat oven to 350 F (180 C).
- Mix the almond milk with apple cider vinegar (or lemon juice) and let stand for 10 to 15 minutes. This will be your almond buttermilk.
- In a large mixing bowl, or the bowl of your standing mixer, combine all your dry ingredients (flour, cocoa powder, baking soda, and baking powder).
- In a separate bowl, combine all wet ingredients except the hot water. Note that powdered sugar and the bananas count as a wet ingredients. I recommend that you use a blender to cream your bananas, although you could simply mush them with a fork. Either way, make sure that your wet ingredients are fully mixed together and as smooth as possible.
- Next, slowly add your wet ingredients into the dry ones. For this, I keep my standing mixer runing on low, and pour the wet ingredients in, bit by bit.
- Let everything combine before adding the hot water. I recommend adding 1/4 cup water at a time, slowly so that you are in full control over the consistency of your batter. It should be smooth and pour out with ease.
- Line two 8 in (20 cm) round cake pans with parchment paper and pour the batter in.
- Put in the oven for 25 to 30 minutes.
- Take the cake out, flip it out of the pan, and leave it to cool for 1-2 hours.
- Cut into wedges and sprinkle with powdered sugar, coconut flakes and orange zest. Serve and enjoy!!!
Copyright ©Eat the Vegan Rainbow, 2017