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
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.