Over the past few months at the cafe I've definitely seen a rise in popularity with our dairy free coffees which made me think there must be a demand for vegan cake too. It didn’t seem right that people could have a coffee to suit their dietary needs and not a cake! I occasionally make a vegan banana bread but my best selling cake alongside my frangipane are my chocolate brownies, so I made it my mission to try and recreate the classic chocolate brownie for my vegan customers. It’s been a real hit and many classic brownie lovers have been converted to this slightly richer less sweet alternative.
I was lucky enough to team up with Jo&Co Home for this photoshoot, a family run home interiors business based at Hawkesfield here in Cornwall and one of my top go to destinations for stylish kitchenware. Look out for her stoneware coffee cup and both the porcelain and glass vases, they add a stylish, Scandinavian style to any table setting as well as the copper cutlery. Here's my recipe, maybe I can convert you to my Vegan brownies or at least seduce you with Jo's inspiring collection.
150ml Melted Organic Coconut Oil (Raw Health)
75g Cacao Powder or Cocoa is fine
150ml Boiled Water
250g Unrefined Coconut Sugar (Biona)
200g Ground Almonds
100g Gluten Free Flour
Pinch of Cornish Sea Salt
1 tsp Gluten Free Baking Powder
1 tsp Apple Cider Vinegar
Begin by putting your coconut oil in a pan and gently melting. Pour the 150ml of recently boiled water over the coconut oil which should speed up the melting process. In a separate bowl weigh out your sugar, almonds & cocoa then add the melted coconut oil
Cocoa and water and mix together until combined. Then add your flour, baking powder and vinegar. You’ll see this fizz and bubble when combined and this is our egg replacement to help the brownies rise. Finally I add a good pinch of sea salt as it really brings out the chocolatey flavour, the same way using salted butter does in my classic brownies. Your mixture should be fairly runny and pourable, you can always add a slash more hot water at this point if it’s become a little stiff.
Pour into a lined square brownie tin and bake at 180 degrees for 30 minutes. Let them cool completely before cutting into 9 generous squares. You can also drizzle in melted dark chocolate and a sprinkle of cacao nibs for added texture. These brownies are full of protein and good fats and free from gluten, dairy and refined sugar- so good you can eat them for breakfast! I love them with a dollop of Coconut Collaboratives vegan coconut yogurt and fresh fruit to make the perfect breakfast dessert!