Sweets, Vegan Food
May 1, 2020
This recipe is from Liv B’s Vegan on a Budget! Grab the recipe and your copy of the book below!
Amazon US: https://amzn.to/2y7eycf
Amazon CA: https://amzn.to/3bNESXk Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Recipe from my cookbook Liv B’s Vegan on a Budget! The perfect dense, fudgey cakes that feel like a cross between a brownie and a decadent chocolate muffin!
1 cup all purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 tsp baking powder
1 cup nondairy milk
1/4 cup vegetable oil
1/3 cup vegan chocolate chips Optional: powdered sugar and raspberries.
Note: I used two 10 oz ramekins in this video but the recipe calls for four 6 oz. ramekins. You can just adjust the baking time if needed! My larger cakes needed 36 minutes baking time.
Preheat the oven to 350 F (180 C).
Whisk together the flour, cocoa powder, sugar, and baking powder in a medium bowl. Add the nondairy milk, oil and chocolate chips. Stir to combine.
Divide the batter evenly between the 4 ramekins. Bake in preheated oven for 22-26 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs on it.
Remove from the oven and let cool for 10 minutes. Sprinkle each cake with powdered sugar and top with a few raspberries. Serve warm.
more information Accept
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.