Brownie Cheesecake (Vegan Chocolate Cake)

If you love chocolatey brownies and creamy cheesecake, this vegan brownie cheesecake will be your new favorite dessert! It’s moist, rich, can be made gluten-free, and it’s topped with a delicious peanut butter frosting! The perfect vegan cream cheese swirl brownies as a chocolate cake for any time!



Ingredients
Brownie Cake:

  • 1 cup (gluten-free*) flour (120 g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 4,2 oz dark chocolate (120 g)
  • 1/3 cup vegan butter (120 g)
  • 3/4 cup brown sugar * (150 g)
  • 1/2 tsp vanilla extract
  • 2 flax eggs (or 100 g unsweetened apple sauce*)
  • approx. 1/4 cup plant-based milk (60 ml)
  • a pinch of salt

Cheesecake:

  • 1 cup dairy-free cream cheese (225 g)
  • 1/2 cup plant-based yogurt (125 g) (or silken tofu)
  • 2-3 tbsp sugar (40 g)
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla extract

Peanut butter Frosting:

  • 1/2 cup dairy-free cream cheese (112 g)
  • 2 tbsp creamy peanut butter unsweetened
  • 1/3 cup powdered sugar (50 g)
  • 2-4 tbsp plant-based milk optional

Topping:

  • salted peanuts


Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the flax eggs by stirring 2 tbsp ground flaxseeds in 5 tbsp of hot water. Allow to sit for 5-10 minutes.

Cheesecake:

  1. Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.

Brownie Cake:

  1. Melt the vegan butter and chocolate in a pot. Stir in vanilla.
  2. For full instructions : biancazapatka.com

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