Vegan Black Cake (2)

Name: Vegan Black Cake (2) - Savina N.
Ingredients: 2 cups of white wheat flour; 1 cup of granulated sugar; 1 cup of crushed walnuts; 1/2 cup of sunflower oil; 1 cup of water; 4 tablespoons of cocoa powder; 1 packet of vanilla sugar; a pinch of salt; 1 teaspoon of lemon zest; 1/2 jar of plum jam; 1/2 jar of strawberry jelly; Glaze: 4 tablespoons of granulated sugar; 200 ml of elderflower syrup; 200 ml of water.

Dessert - Vegan Black Cake (2) by Savina N. - Recipia

Post Brownie with Jam and Elderflower Syrup I usually make the post brownie when I need something quick for several people or when I want a dessert that lasts well for a few days. It doesn't have fancy ingredients and it's the kind of cake that fits any family meal or when friends come over. I like it because the ingredients are simple and I usually have everything I need at home. Quick Info Total time: about 1 hour Preparation time: 15 minutes Baking time: 45 minutes Servings: 10-12 Difficulty: easy Recipe type: vegan dessert Ingredients 2 cups all-purpose flour 1 cup granulated sugar 1 cup chopped walnuts 1/2 cup sunflower oil 1 cup water 4 tablespoons cocoa powder 1 packet vanilla sugar 1 pinch of salt 1 teaspoon grated lemon zest 1/2 jar plum jam 1/2 jar strawberry jelly For the glaze: 4 tablespoons granulated sugar 200 ml elderflower syrup 200 ml water Preparation Method 1. In a large bowl, combine the flour, granulated sugar, cocoa powder, vanilla sugar, salt, and grated lemon zest. Mix everything with a spatula, making sure there are no lumps in the cocoa. 2. Add the oil and water. Mix at medium speed until a smooth batter forms without lumps. 3. Fold in the plum jam and strawberry jelly. Add them directly from the jar without mixing beforehand, and continue to mix briefly, just enough to distribute evenly. 4. Finally, add the chopped walnuts and gently mix with the spatula, do not mix any further so that small pieces remain in the batter. 5. Prepare a baking tray with parchment paper (I like to use a regular loaf pan or a rectangular one), then pour in the mixture and level it out. 6. Place the tray in the preheated oven at 200 degrees, in the middle rack. Baking takes about 45 minutes. Do not open the oven door in the first 30 minutes. 7. While the cake is in the oven, prepare the glaze: in a small saucepan, add the 4 tablespoons of sugar and heat over medium heat, stirring occasionally, until it caramelizes evenly. Then add the elderflower syrup and water. Upon contact with the caramelized sugar, it will harden a bit, but keep it on the heat and stir until it completely melts. 8. Boil the syrup for 5 minutes until it becomes a smooth liquid without caramel chunks at the bottom. 9. When I take the brownie out of the oven, I let it stabilize for a minute, then pour the hot syrup starting from the edges towards the center. 10. Let the cake cool in the tray so that the glaze is gradually absorbed. Why I make the recipe often It’s the dessert I make when I need something quick, without eggs or dairy, and it works for any occasion. It keeps well for a few days and doesn’t dry out quickly, especially if covered. It’s also suitable for packing or picnics. Tips and Variations Tips When caramelizing the sugar for the glaze, I make sure not to burn it because it becomes bitter. I don’t cut the cake while it’s warm because it crumbles. It’s better after it cools completely. If I use a smaller or larger jar of jam, I don’t adjust the other ingredients. Substitutions The plum jam can be replaced with any thicker jam, like sour cherry or cherry jam. The strawberry jelly can be replaced with any type of jelly; if I don’t have it, I add a similar amount of extra jam. The walnuts can be omitted if there are allergies, but they give a nice texture. Variations I can add raisins or dried cranberries directly into the batter. If I don’t have elderflower syrup for the glaze, I can use any fruit syrup (raspberry, blueberry), but the taste will be different. Serving Ideas I slice it after it has completely cooled and serve it plain, or with a bit of plant-based whipped cream if I have it. It also goes well with fresh fruit on top for a splash of color. Frequently Asked Questions Does the post brownie come out moist or dry? The cake comes out slightly moist and dense, not dry, especially if it’s not overbaked and the glaze is allowed to soak in completely. Can I use brown sugar or another type of sugar? Yes, but the texture will be slightly different. Brown sugar gives a slightly caramelized flavor but does not significantly change the recipe. Can it be frozen? The post brownie does not freeze well, especially with the glaze. However, it keeps for 4-5 days in the fridge, well covered. What do I do if I only have jelly and no jam? I use only jam, a similar total amount. It will be just as good, just the taste is slightly different. Nutritional Values Approximately, one slice (out of 12) has about 240-260 kcal. Most calories come from sugar, flour, and oil. The cake has carbohydrates (about 35 g/slice), fats (approximately 10 g/slice, from oil and walnuts), and a small amount of protein (2-3 g/slice). These figures are estimates, as they can vary depending on the jars of jam or jelly used. Storage and Reheating The brownie keeps at room temperature, covered, for up to 3 days. In the fridge, it lasts 4-5 days. Reheating is not recommended; it should be served cold or at room temperature. If it dries out on the surface, I cover it with plastic wrap.

Vegan Black Cake (2)

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