Are you a lover of brownies which are on the 'cakey' side? If you are, need to try this easy and delicious cakey brownies recipe which will be your new favorite. They take less than 30 minutes to make and they're truly a classic.
Sometimes it's the simplest desserts that make people the most happy. These treats have been loved in our household for as long as I can remember. They're nostalgic and are almost like a school chocolate cake.
The cake brownies always have the ability to bring a smile to people's faces. I recommend that you serve them with warm dairy-free custard or cold dairy-free cream.
Sticking with chocolate desserts, you also need to check out my vegan rocky road bars, vegan dark chocolate digestives, vegan chocolate blueberry cake and edible vegan brownie batter too!
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Why You Will Love These Brownies
- Amazing Texture - These brownies are perfectly soft and fluffy. There's a time and a place for fudgy brownies and I love them so much, but today it's all about the cakey ones.
- Super Simple - Everybody is capable of making this recipe, no matter what your baking ability level is. This recipe is so easy. All you need to do is make the batter, spoon it into a baking tin and place inside the oven until its spongey and cake-like.
- So Chocolatey - This brownie recipe contains a generous amount of cocoa powder which gives the cakes a rich taste. I think it's the perfect amount but I may be biased! Some other chocolatey treats that you'll enjoy are my vegan double chocolate cookie dough, vegan chocolate shortbread cookies and vegan chocolate fudge cake.
- Allergy Friendly & Plant Based - This cakey brownies recipe is fully vegan and dairy free.
Ingredient Notes
- Cocoa Powder - I always like to use high-quality cocoa powder for this recipe in order to really enhance those rich, chocolatey flavors. Have you tried my vegan pumpkin brownies, vegan peanut butter brownies and vegan banana brownies yet? I often use this hack for those recipes too.
- Baking Powder - This is the crucial leavening agent for the brownies. Without it they would be far too dense for cake brownies, flat and unappetizing.
- Vegan Butter Block - Make sure that you use a dairy-free butter block, instead of a spread as this can affect the final outcome.
- Superfine Sugar - This dissolves better than granulated sugar and therefore, the batter will be smoother. You will also get that classic crinkly top with superfine.
- Soy Milk - When I tested making these, I also found that almond milk works very well for this cakey brownies recipe.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- For a slightly gooier brownie, leave them in the oven for slightly less time. If you like your brownies super moist like my eggless fudgy brownies, leave them in the oven for about five minutes less. The less you leave them in, the more gooey they'll be, but make sure that they are fully cooked and risen before you consider taking them out. Otherwise they'll fall apart.
- You can easily make the cakey brownies gluten-free by making one simple ingredient swap. Substitute the regular all-purpose flour out for a 1:1 gluten-free all-purpose flour which is a baking-specific blend. These can be found in most larger grocery stores these days.
How To Make Cakey Vegan Brownies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a square baking tray with parchment paper.
2: Fold the ingredients together inside a medium-sized mixing bowl.
3: Pour the brownie batter into a baking tin. Bake inside the oven.
4: Slice the brownies and serve.
Expert Tips
Don't over-mix the batter - Over-mixing the brownie batter mixture will cause them to have a dense, unappetising texture. Just make sure your brownie batter is fully folded so that all of the flour is incorporated.
Measure out the baking powder properly - The baking powder is a leavening agent and therefore, it should be measured out carefully. A slightly wrong amount could make a big difference to the final texture.
Recipe FAQs
You can do this by adding more dairy-free fats and decreasing the amount of flour. For example, changing the vegan butter to flour ratio. Removing the baking powder will also make the cakey consistencies less noticeable.
You may have over-baked them which will cause them to become dry. You may have underbaked them then sliced too soon. This causes the brownies to loose moisture. Finally, the brownies may have been too high up in the oven.
Brownies are a chocolatey baked treat made primarily from flour, cocoa powder and baking powder and milk. As mine are vegan, I used soy milk.
Store these brownies inside an airtight container at room temperature or inside the fridge for 3 days.
More Vegan Baking Recipes
If you tried this Vegan Cakey Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Classic Cakey Brownies Recipe (Vegan)
Ingredients
- 125 g all purpose flour
- 90 g cocoa powder
- 0.75 teaspoon baking Powder
- 0.5 teaspoon salt
- 110 g vegan butter block warm, melted
- 190 g superfine sugar caster
- 100 ml maple syrup
- 80 ml soy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175 Celsius (347F).
- Line a 6-inch, square baking tray with parchment paper.
- In a medium bowl, combine the flour, cocoa, baking powder and salt. Set aside.
- In a separate medium bowl, add the vegan butter and sugar. Mix well, then whisk in the soy milk, maple syrup and vanilla.
- Finally, fold the dry mixture into the wet mixture gently. Don't over-mix. Just make sure that it's all combined into a smooth mixture.
- Pour the brownie batter into the lined baking tray and spread evenly.
- Bake inside the oven for 20 minutes or until a skewer comes out clean. If you prefer it a little gooier, leave it in for a few less minutes.
- Let the brownies cool completely. Enjoy!
Video
Notes
- Don't over-mix the batter - Over-mixing the brownie batter mixture will cause them to have a dense, unappetising texture. Just make sure your brownie batter is fully folded so that all of the flour is incorporated.
- Measure out the baking powder properly - The baking powder is a leavening agent and therefore, it should be measured out carefully. A slightly wrong amount could make a big difference to the final texture.
Anonymous says
Loved these brownies.