Vegan Runny Vanilla Pudding Brownie Cake with Fresh Fruit

Written by nadjaelli

Hey guys,

Today I posted a picture about a lovely runny brownie cake topped with soy vanilla pudding and fresh fruit from my grandma’s garden. Originally I wanted to make the cake slightly different, but after all I used the soy vanilla pudding and the result was also really delicious and even moistier. In addition to that, the cake was fully vegan. Therefore I wanted to share the recipe. Check out a picture of the deliciousness below:

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For a medium sized round cake you need:

For the brownie cake:

  • 175 grams of flour
  • 50 grams of chocolate powder
  • 60 grams of sugar or agave syrup
  • 60 grams of brown sugar
  • 100 milliliters of coffee (readily brewed, NOT coffee powder)
  • 140 milliliters of soy/rice/almond milk
  • 175 milliliters of oil

For the topping:

  • 3 small packs of soy vanilla pudding
  • Cherries and white currants (or other fresh fruit)

Start preheating the oven to 175° Celcius and fatten the baking form with some oil. Pour the flour in a bowl and add the chocolate powder slowly while stirring so that no lumps occur. Then, add the sugar and the brown sugar to the mixture, slowly while stirring. Finally, add the coffee, the soy/rice/almond milk and the oil to the mixture and stir the mixture until it becomes an even dough. Don’t worry if it is quite fluid.

Now, fill the cake in the round baking form and bake it for about 25 minutes. Depending on the height of your form, the baking time could be more or less. Check, if the cake is ready by sticking a knife in the dough. If the cake is ready, there will be no dough sticking to the knife J

Once the cake is done, let it cool down for atleast 30 minutes and leave it in the baking form the whole time. Once the cake has cooled down sufficiently, spread he vanilla pudding on the cake and put the fruit on top. Put the cake back into the fridge for another hour atleast and then it is ready to eat.

Enjoy and CARPE DELI ! 🙂

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