Brownies
1/2 cup very hot espresso (you can use strong coffee instead)
1/3 cup cocoa
1 cup sugar
1 tsp vanilla
1/3 cup vegetable oil
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
- To start, preheat oven to 350 degrees and grease an 8" square baking pan.
- Whisk the espresso into the cocoa and sugar until smooth (this is where the "very hot espresso" is essential). Add the vanilla and oil.
- Gently stir/fold in the flour, baking soda, and salt just until incorporated.
- Pour batter into the pan and bake for 35 minutes.
Coffee Cake
1/3 cup brown sugar
1/3 cup whole wheat flour
1/2 tsp cinnamon
1/3 cinnamon sugar roasted nuts, chopped
2 tbsp canola oil
1 cup all-purpose flour
2/3 cup sugar
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp fresh ground nutmeg
1/4 tsp salt
2/3 vegan sour cream
2 tsp vanilla
- Preheat oven to 350 degrees. Grease an 8" square baking dish.
- For the coffee cake topping, mix the brown sugar, whole wheat flour, cinnamon, and chopped nuts; add the oil. If the mixture is too dry, add a bit of water until crumbly. Set aside.
- For the batter, mix the all-purpose flour, sugar, baking soda, cinnamon, nutmeg, and salt in a bowl. Add the sour cream (I used regular since it was on hand) and vanilla until incorporated. (My mixture was a bit dry, so I added a bit of milk. This again, of course, is not vegan, so I'd substitute soy, rice, or almond milk.)
- Pour the batter into the baking dish and sprinkle the topping evenly over the top. Bake for 25-30 minutes.
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