I have never cooked a vegan dessert food. Sure, I have dabbled in the occasional salad where I shunned the feta and chicken. But nothing this drastic. I decided to buy soy milk the other day, just to taste it. It was absolutely awful. There are few things in the world that bland.
Nevertheless, I decided to surf the internet and come up with an appropriate recipe to utilize the milk. After a while I was sitting in front of my laptop, staring at a long forgotten BBC Food recipe by comedy drama writer and food recipe contributor Charlotte O’Leary.
I gave it my own little twist, as usual and ended up with a rather tasty slab of brownies.
Ingredients for the cake mix:
- Half a cup plain flour
- Half a cup pure cane sugar (available in any gourmet store)
- Half a cup soy milk
- Half a teaspoon baking soda
- A pinch of salt
- Two tablespoons Hershey’s chocolate powder (use any other if you like)
- Four tablespoons sunflower oil and one tablespoon to grease the baking dish
- One teaspoon hazelnut oil (you can also use vanilla essence or extract)
- A few drops of mint essence (buy the sugarless one)
- Preheat your oven to 170 degrees C, or the equivalent gas mark. Grease a six-inch, oval baking tin with oil and some flour.
- In a bowl, sieve in the flour, sugar, chocolate powder and baking soda. Make sure the flour is not lumpy.
- In a separate bowl, mix the soy milk, oil, hazelnut oil and mint essence. Whisk well and add to the dry mix.
- Stir well and mix till its smooth and has no lumps. Transfer it to the baking dish and bake for 20 minutes.
- After 20 minutes, check with a toothpick if it has cooked through. If not then lower the temperature to 150C and bake for about five minutes more.
- Cool completely on a wire rack after its done. Then chill in the fridge for two hours or overnight.
- The next morning, the cake would have turned soft and fudgy. Cut it into long cubes and serve with some ice cream.
Don’t worry if you don’t have mint essence or hazelnut oil. Just use vanilla essence and almond oil instead. This is a very easy recipe that will surely leave your family and friends hungry for more. The brownies are best complimented with black ginger tea.