Egg-Free Chocolate Brownie Cake
Discover this egg-free chocolate brownie cake, moist, rich and intensely chocolatey. Made with simple, accessible ingredients, it has a fudgy texture and a decadent taste, all while being more nutritious than traditional versions.
In the collections
The ingredients
- 2 tbsp ground flaxseed
- 1/3 cup espresso coffee
- 1/3 cup maple syrup
- 1 ripe banana, mashed
- 1/3 cup margarine
- ¾ cup dark chocolate chips, + 2 tbsp for topping
- ¼ cup plant-based milk, unsweetened
- 2 tsp vanilla extract
- 1 cup whole wheat flour, or 1:1 gluten-free flour
- 4 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
The method
- Preheat the oven to 350°F (180°C).
- In a small bowl, add the flaxseed and coffee, mix well and let sit for 5 minutes.
- In a medium bowl, add the maple syrup, banana and margarine. Whisk well for at least 1 minute.
- In a bowl, melt the chocolate in the microwave for 45 to 60 seconds.
- Add the melted chocolate, vanilla and flaxseed mixture. Mix well until smooth and even.
- Add the dry ingredients and fold in with a spatula.
- In an 8 x 8 in pan lined with parchment paper, add the batter, spread evenly, then sprinkle 2 tablespoons of chocolate chips on top.
- Bake in the centre of the oven for about 30 minutes. Let cool for at least 15 minutes before cutting.
Nutrition facts
Per serving, for reference only.
- 200Calories
- 11 gFat
- 24 gCarbs
- 3 gFibre
- 11 gSugars
- 3 gProtein
With its lower sugar content and added fibre, this cake is a more filling and nutritious option than many traditional store-bought cakes, while staying deliciously indulgent.
