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+ servings

Vegan Espresso Brownies

How to Make Vegan Espresso Brownies
A delicious vegan cake bar, packed with the flavour of chocolate and espresso!
Freya
5 from 46 votes
Prep 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Equipment

  • 8" brownie pan, lined

Ingredients

  • cup Self Raising Flour
  • 1 teaspoon Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 cup Butter - vegan
  • 1 cup +2 tbsp Superfine Sugar
  • 1 tsp Vanilla Extract
  • ¾ cup Yogurt - plant based, I use Alpro Soy
  • 3 tbsp Espresso Powder - dissolved in 2 tbsp boiling water

Icing

  • ¼ cup Butter - Vegan
  • 3 tbsp Soy Milk
  • 4 teaspoon Espresso Powder
  • cup Confectionary Sugar - sifted

Instructions

  • Preheat oven to 180c. Grease and line an 8” square baking tin.
  • Sift together the flour, cocoa and baking powder.
  • Beat in the spread, sugar, yogurt and coffee.
  • Pour into the prepared tin and bake for 30-35 minutes or until the cake springs back to the touch.
  • Leave to cool.

Icing

  • To make the icing, melt together the spread, milk and espresso powder until the powder has dissolved and you have a smooth mixture.
  • Pour over the sifted icing sugar and beat well until there are no lumps left.
  • Pour over the cooled cake. Leave to set, then cut into squares and enjoy!

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Espresso Brownies
Serving Size
 
40 g
Amount per Serving
Calories
542
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
70
mg
23
%
Sodium
 
286
mg
12
%
Potassium
 
148
mg
4
%
Carbohydrates
 
73
g
24
%
Fiber
 
1
g
4
%
Sugar
 
54
g
60
%
Protein
 
4
g
8
%
Vitamin A
 
828
IU
17
%
Vitamin C
 
1
mg
1
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.