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How to Make Vegan Espresso Brownies

Vegan Espresso Brownies

A delicious vegan cake bar, packed with the flavour of chocolate and espresso!
5 from 44 votes
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Course: Dessert
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: 30 Minute Dessert, Vegan Baking
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 9 portions
Calories: 200kcal

Equipment

  • 8" brownie pan, lined

Ingredients

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

Icing

  • ¼ cup Vegan Butter
  • 3 tbsp Soy Milk
  • 4 teaspoon Instant 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, substitute egg mixture 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!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Serving: 40g | Calories: 200kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 264mg | Potassium: 149mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1239IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg