I had a jar of rose jam that didn't excite me; I kept moving it from one place to another, and it never seemed to finish. So one day, I used it in the classic recipe for vegan brownies. It's one of those cakes you make quickly, without eggs or milk, and it goes well with any jam you have at home. This time I chose that jam that no one was eating, but it works just as well with simpler jams.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: easy
Recipe type: vegan cake, quick dessert
Ingredients
1 cup of soda (or sparkling mineral water)
1 cup of sugar
2 cups of flour
150 ml of oil
3 tablespoons of cocoa
1 jar of jam or preserves (any classic jam works, I used rose)
1 teaspoon of baking soda
Flavors (vanilla, rum, or whatever you prefer)
A pinch of salt
Chopped walnuts (for sprinkling on top)
Preparation Method
1. In a large bowl, I poured the soda and added the sugar. I mixed them well until the sugar dissolved somewhat.
2. I added the oil gradually, stirring continuously with a whisk.
3. I added flavors to taste - a vial of essence or whatever I had on hand.
4. Separately, I mixed the flour with the cocoa, a pinch of salt, and the baking soda (which I neutralized in a teaspoon of vinegar or lemon juice).
5. I gradually added the dry mixture to the liquid composition, stirring until it was homogeneous, without lumps.
6. Finally, I added the jar of jam or preserves. I mixed well to incorporate it.
7. I poured everything into a tray lined with paper or greased with a little oil and flour. If you have a silicone mold, it works without paper.
8. I sprinkled chopped walnuts on top.
9. I put the tray in the preheated oven at 180°C and left it for about 40 minutes. Check with a toothpick - if it comes out clean, it's done.
10. I took the tray out and let the brownies cool in the mold. Then I cut it into pieces and dusted with sugar on top.
Why I Make This Recipe Often
It's the kind of cake that doesn't take long, and the ingredients are on hand. It can be adapted based on what you have in your pantry. You don't have to worry about eggs, milk, or baking powder. It holds up well the next day.
Tips and Variations
Tips
Denser jam or jam with pieces works better than very liquid ones.
If you don't have soda, sparkling mineral water works too.
Sunflower oil gives a good texture but has no strong taste.
Check the brownies towards the end of baking - every oven is different.
Substitutions
Rose jam can be replaced with plum, apricot, sour cherry jam, or whatever you have.
Baking soda can be neutralized with white vinegar or lemon juice.
White flour can also be type 650 if you don't have 000.
Variations
You can also add grated orange peel for a different flavor.
Walnuts can be replaced with hazelnuts or almonds if you prefer.
If you want a moister brownie, add a little more jam.
Serving Ideas
Goes well with a glass of plant milk or tea.
You can dust with sugar or cocoa on top after it cools.
It can be cut into small squares for vegan platters.
Frequently Asked Questions
1. What kind of jam works best in vegan brownies?
Any jam that isn't too liquid. I've made it with plums, sour cherries, apricots, and even rose jam. Each changes the taste a little, but the texture remains good.
2. If I don't have soda, what can I use?
You can use sparkling mineral water. I don't recommend still water because soda helps make it fluffier.
3. Why is baking soda used instead of baking powder?
Baking soda is classic for vegan cakes with jam; it reacts with the acidity of the jam and liquid and helps it rise. Baking powder can be used, but it gives a different texture.
4. Can I add walnuts to the batter, not just on top?
You can add walnuts to the batter, but they will soften when baked. I prefer to put them only on top so they stay crunchy.
5. What do I grease the tray with if I don't have baking paper?
I use a little oil and sprinkle with flour. Margarine works too if you don't strictly adhere to veganism.
Nutritional Values
Values are approximate for one slice of brownie (from 12 servings):
Calories: 240-260 kcal
Carbohydrates: 35-38 g
Fats: 9-10 g
Proteins: 2-3 g
It depends on the type of jam and how much sugar you use. If you use jam with less sugar, the calories will decrease.
Storage and Reheating
Brownies store well for 2-3 days at room temperature, covered with foil or in a container. There's no need to keep them in the fridge. I don't recommend reheating; they harden in the oven or microwave. They can be frozen, but the texture changes slightly after thawing.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: easy
Recipe type: vegan cake, quick dessert
Ingredients
1 cup of soda (or sparkling mineral water)
1 cup of sugar
2 cups of flour
150 ml of oil
3 tablespoons of cocoa
1 jar of jam or preserves (any classic jam works, I used rose)
1 teaspoon of baking soda
Flavors (vanilla, rum, or whatever you prefer)
A pinch of salt
Chopped walnuts (for sprinkling on top)
Preparation Method
1. In a large bowl, I poured the soda and added the sugar. I mixed them well until the sugar dissolved somewhat.
2. I added the oil gradually, stirring continuously with a whisk.
3. I added flavors to taste - a vial of essence or whatever I had on hand.
4. Separately, I mixed the flour with the cocoa, a pinch of salt, and the baking soda (which I neutralized in a teaspoon of vinegar or lemon juice).
5. I gradually added the dry mixture to the liquid composition, stirring until it was homogeneous, without lumps.
6. Finally, I added the jar of jam or preserves. I mixed well to incorporate it.
7. I poured everything into a tray lined with paper or greased with a little oil and flour. If you have a silicone mold, it works without paper.
8. I sprinkled chopped walnuts on top.
9. I put the tray in the preheated oven at 180°C and left it for about 40 minutes. Check with a toothpick - if it comes out clean, it's done.
10. I took the tray out and let the brownies cool in the mold. Then I cut it into pieces and dusted with sugar on top.
Why I Make This Recipe Often
It's the kind of cake that doesn't take long, and the ingredients are on hand. It can be adapted based on what you have in your pantry. You don't have to worry about eggs, milk, or baking powder. It holds up well the next day.
Tips and Variations
Tips
Denser jam or jam with pieces works better than very liquid ones.
If you don't have soda, sparkling mineral water works too.
Sunflower oil gives a good texture but has no strong taste.
Check the brownies towards the end of baking - every oven is different.
Substitutions
Rose jam can be replaced with plum, apricot, sour cherry jam, or whatever you have.
Baking soda can be neutralized with white vinegar or lemon juice.
White flour can also be type 650 if you don't have 000.
Variations
You can also add grated orange peel for a different flavor.
Walnuts can be replaced with hazelnuts or almonds if you prefer.
If you want a moister brownie, add a little more jam.
Serving Ideas
Goes well with a glass of plant milk or tea.
You can dust with sugar or cocoa on top after it cools.
It can be cut into small squares for vegan platters.
Frequently Asked Questions
1. What kind of jam works best in vegan brownies?
Any jam that isn't too liquid. I've made it with plums, sour cherries, apricots, and even rose jam. Each changes the taste a little, but the texture remains good.
2. If I don't have soda, what can I use?
You can use sparkling mineral water. I don't recommend still water because soda helps make it fluffier.
3. Why is baking soda used instead of baking powder?
Baking soda is classic for vegan cakes with jam; it reacts with the acidity of the jam and liquid and helps it rise. Baking powder can be used, but it gives a different texture.
4. Can I add walnuts to the batter, not just on top?
You can add walnuts to the batter, but they will soften when baked. I prefer to put them only on top so they stay crunchy.
5. What do I grease the tray with if I don't have baking paper?
I use a little oil and sprinkle with flour. Margarine works too if you don't strictly adhere to veganism.
Nutritional Values
Values are approximate for one slice of brownie (from 12 servings):
Calories: 240-260 kcal
Carbohydrates: 35-38 g
Fats: 9-10 g
Proteins: 2-3 g
It depends on the type of jam and how much sugar you use. If you use jam with less sugar, the calories will decrease.
Storage and Reheating
Brownies store well for 2-3 days at room temperature, covered with foil or in a container. There's no need to keep them in the fridge. I don't recommend reheating; they harden in the oven or microwave. They can be frozen, but the texture changes slightly after thawing.