Vegan Inka Brownie

Vegan Brownie with Inka – A Delight Full of Flavor and Taste

Dear ones, today I invite you to discover a delicious and surprisingly easy recipe: Vegan Brownie with Inka! This cake is perfect for those who want to enjoy a dessert without animal-derived ingredients but do not compromise on taste. The rich aroma of Inka and the moist texture of this cake will surely win you over!

Short History

Brownies are an iconic dessert known for their moist and rich texture. Over time, the classic recipe has undergone numerous variations, and today we enjoy a vegan version that retains all the characteristics of the original cake without using animal products. By using Inka, a cereal-based beverage, we add an extra layer of flavor and an interesting twist to our dessert.

Preparation Time

- Preparation time: 20 minutes
- Baking time: 40-50 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 12

Ingredients

For the base:

- 2 cups of wheat flour
- 3/4 cup of Inka
- 2 cups of water
- 50 ml oil
- 7 g baking powder
- 50 ml elderflower syrup
- 1 1/2 tablespoons of liquid glucose (can be replaced with honey)
- 1 tablespoon of rum essence
- 125 ml warm water
- Zest of 1 lemon

For decoration:

- 100 g dark chocolate (min. 75% cocoa) + 2 tablespoons of water
- Fresh fruits (blueberries and nectarines)

For syrup:

- 70 ml water mixed with 1 tablespoon of elderflower syrup

Step-by-Step Instructions

1. Preparing the dry ingredients: In a large bowl, mix the flour, baking powder, and the 2 tablespoons of Inka. This mixture will form the base of the cake. Ensure the ingredients are well integrated for an even texture.

2. Mixing the wet ingredients: In another bowl, pour the remaining Inka (3/4 cup) over the 125 ml of warm water and mix well. This will activate the Inka flavor and add a deep taste to the cake. Once homogenized, add the elderflower syrup, liquid glucose (or honey), water, and oil. Mix well until you obtain a homogeneous composition.

3. Combining the ingredients: Pour the wet mixture over the dry ingredients and mix with a spatula or a mixer on low speed until everything is well combined. Finally, add the lemon zest for an extra freshness. The smell will be irresistible!

4. Baking: Line a 24 cm pan with baking paper and pour the mixture into it. Preheat the oven to 220°C and place the pan inside for 5 minutes. Then, reduce the temperature to 180°C and continue baking for 40-50 minutes. Use a toothpick to check if the cake is done; it should come out clean.

5. Cooling: Once the brownie is ready, remove it from the oven and let it cool for about an hour. This is the perfect moment to fill your home with the delicious aroma of the cake.

6. Preparing the syrup: In a small bowl, mix the water with the elderflower syrup. This syrup will add an extra layer of moisture and flavor to the cake.

7. Decoration: Melt the dark chocolate in a double boiler, adding the 2 tablespoons of water to make it more fluid. Once melted, pour the chocolate over the cooled brownie. Add fresh fruits on top for a colorful and appetizing look.

8. Serving: Cut the brownie into squares and serve it with a cup of coffee or tea. This dessert is perfect for enjoying with friends or family.

Practical Tips

- Choosing ingredients: Use whole wheat flour for a healthier version of the brownie. Also, choose high-quality chocolate to enhance the flavors.
- Variations: You can add nuts or hazelnuts to the mixture for a crunchy addition. Additionally, experiment with other berries or even coconut flakes for an exotic twist.
- Storing the brownie: This dessert keeps well in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

Calories and Nutritional Benefits

Each serving of vegan brownie with Inka contains approximately 200-250 calories, depending on the ingredients used. This dessert provides antioxidants from chocolate, fiber from flour, and nutrients from fruits, making it a healthier choice compared to traditional desserts.

Frequently Asked Questions

- Can I replace Inka with another ingredient? Yes, you can use cocoa instead of Inka, but the taste and texture will change.
- Is this recipe gluten-free? No, the recipe contains wheat flour. You can use gluten-free flour to adapt the recipe.
- How can I make the cake less sweet? Reduce the amount of elderflower syrup or use a sugar substitute.

Try this simple and delicious Vegan Brownie with Inka recipe and bring a touch of magic to your kitchen! Enjoy your meal!