Everyone loves cheesecake and everyone loves brownies. Here you don’t have to pick one over the other – this is cheesecake and brownies all in one!
These are beyond delicious, easy to make and without any animal products. Still, they are full of that decadence you know from classic brownies and cheesecakes. They are so good, I want you to go bake them right away!
For that extra luxury feeling, top the brownie cake with chocolate cream of choice after baking (when cooled) and sprinkle some chopped walnuts or pecans on top. Yum!
- 200 ml soy milk
- 1 tbsp apple cider vinegar
- 2 cups pastry flour/wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp salt
- 1 + 1/2 cup sugar
- 200 ml sunflower oil or other cooking oil neutral in taste
- 100 grams chopped dairy free chocolate
Cream cheese layer:
- 250 grams vegan natural cream cheese
- 1 tbsp wheat flour
- 1 tbsp corn starch
- 1/2 cup powdered sugar (more to taste)
- 2 tsp vanilla extract
This is how you do it:
Preheat the oven to 350 F (180 C). Line a baking dish (30 x 40 cm) with parchment paper.
Mix soy milk and vinegar and let it stand for 10 minutes, until it’s curdled.
In a medium bowl, whisk together flour, sugar, cocoa powder and baking soda. Add the chopped chocolate. Then add the curdled soy milk and vanilla extract and combine until there are no lumps, but don’t overmix!
Cream Cheese: mix the softened cream cheese with the rest of the ingredients, until smooth.
Spoon the brownie batter into the prepared baking dish and top with the cream cheese mixture. Use a fork to carefully “marble” the cream cheese into the batter.
Bake the cake for about 30 minutes. Don’t overbake it, it should be slightly sticky when done.
Make sure to cool the cake completely before slicing it. I prefer to bake this the day before so it can sit in the fridge overnight.
Check out our cake section here on the blog for more delicious cake recipes.