If, like me, you have a toddler with CMPA, you’ll know the eternal struggle to buy just about any foodstuff they can eat. Add to that my boy’s egg allergy and you have a perfect storm. However, my boy is turning one this week and you cannot have a decent birthday without cake. So off I went to look at some vegan recipes. And looked… and looked some more, before deciding that – sod it, I’d just invent my own recipe.
This recipe is also perfect for baking with small children as a) the measurements needn’t be too precise (it’s all cups and spoons) and b) you can safely devour as much of the uncooked brownie mixture as you like – no raw eggs!
- 275g plain flour (2 cups plus 5 lightly heaped tablespoons)
- 1 cup sugar
- 1 vanilla pod
- 2tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 cup vegetable oil
- 120g moo-free chocolate
- 1 1/3 cups unsweetened almond milk
- 4 lightly heaped tbsp cocoa powder
- 2 tbsp cherry jam (optional)
Pre-heat the oven to 180ºC. Sieve the flour, sugar, baking powder and bicarbonate into a bowl and mix well. Halve the vanilla pods, scrape them out and add the seeds to the mixture. Sieve in the cocoa powder and mix again. Make a small well in the middle, add in the oil and almond milk and mix again. Break the chocolate into small pieces and mix into the goo, then spread into a tin lined with baking paper. Bake at 180ºC for 15-20min until cooked through. Leave to cool on a rack.
You can leave it at that or build up some height as the brownies won’t rise much. I halved the brownie lengthwise, spread the jam onto one half and topped it with the other half.
Tastes absolutely amazing and is really moist. Yes, I said moist. Twice.