I have made this vegan brownie several times, especially when I need something quick and don't want to use eggs or milk. It doesn't require complicated ingredients, and even though it doesn't contain dairy, the texture remains good. The first time I made it, I followed a recipe from Lena, and since then I've kept it almost the same, just adjusting the temperature for my oven, which tends to burn quite a bit.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 12 medium pieces
Difficulty: easy
Recipe type: vegan cake
Ingredients
Flour – 2 cups
Water – 1 cup
Oil – half a cup
Sugar – 1 cup
Cocoa – 3 tablespoons
Coconut – 3 tablespoons
Baking powder – 1 teaspoon
Jam for decoration (any kind you like, usually something tart works well)
Preparation method
1. In a large bowl, add water, oil, and sugar. Mix with a mixer or whisk until the sugar is no longer felt at the bottom of the bowl.
2. In another bowl, combine the flour with the baking powder and cocoa. Stir with a spoon to avoid cocoa lumps.
3. Gradually add the dry mixture to the wet mixture, mixing constantly with a whisk or a mixer on low speed. Make sure there is no flour or cocoa left unmixed on the sides of the bowl.
4. When the mixture is homogeneous, add the coconut. Mix again until evenly distributed.
5. Prepare the baking pan – I usually use a rectangular one suitable for cakes, lined with parchment paper.
6. Pour the batter into the pan and level it gently with a spatula.
7. Place the pan in the oven. The first time I tried at 200 degrees, but the cake browned too quickly on top. I reduced it to 150 degrees and have been baking it at this temperature since. I check after 35 minutes with a toothpick – if it comes out clean, it’s done. If not, I leave it for another 5-10 minutes and check again.
8. After taking it out of the oven, I let it cool in the pan. When it’s completely cool, I spread jam or preserves on top to evenly cover the surface.
Why I make this recipe often
It’s one of the simplest vegan brownie recipes I’ve found, and it doesn’t give any trouble while baking. It’s quick to make, doesn’t require special ingredients, and you can use any jam you have on hand. It keeps well for 2-3 days, and the texture remains okay. It’s suitable for fasting periods or when you don’t want to use animal products.
Tips and variations
Tips
If you have an oven that bakes hard, it’s better to start at a lower temperature. I’ve noticed that at 150 degrees it comes out well, without burning on top and remaining raw inside. Do not open the oven door too often in the first 25 minutes to avoid collapsing the cake.
Substitutions
Water can be replaced with orange juice for flavor, but I prefer the simple version with water. You can use less sugar if you want a milder taste. Instead of jam, you can also use slightly tart preserves.
Variations
You can add a handful of chopped nuts or hazelnuts to the batter if you want more texture. For a slightly different taste, you can add a pinch of cinnamon or a little vanilla essence, but they are not mandatory.
Serving ideas
I cut the cake into cubes and serve them with plum or sour cherry jam on top. It also goes well with fresh fruit on the side if you have any. It’s good with coffee or alongside tea.
Frequently asked questions
1. Can it be made without coconut?
Yes, you can easily omit the coconut; it does not significantly affect the texture. The cake will be simpler in taste.
2. What type of jam is best for decoration?
I usually use plum or sour cherry jam, but any jam that isn't too liquid works. It should be slightly tart to balance the sweetness of the cake.
3. Can I reduce the amount of sugar?
Yes, you can use 3/4 cup instead of 1 cup if you want the cake to be less sweet.
4. What type of flour is recommended?
Regular all-purpose flour works best. I haven't tried whole wheat flour, but it might change the texture.
5. How can I tell if it’s baked?
I do the toothpick test: if it comes out clean from the middle of the cake, it’s done. If not, I leave it for another 5-10 minutes and check again.
Nutritional values
Calories: approximately 190-210 kcal/piece (from 12 servings)
Carbohydrates: approx. 32 g
Protein: approx. 2.5 g
Fats: approx. 6.5 g
Values are estimates and may vary depending on the type of jam used or the oil chosen.
Storage and reheating
It keeps well at room temperature, covered, for up to 3 days. After 2 days, the cake may become a bit denser, but it doesn’t dry out too much. I do not recommend reheating in the oven; it’s better served at room temperature. If it lasts longer, you can keep it in the fridge, covered, but it will be a bit firmer.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 12 medium pieces
Difficulty: easy
Recipe type: vegan cake
Ingredients
Flour – 2 cups
Water – 1 cup
Oil – half a cup
Sugar – 1 cup
Cocoa – 3 tablespoons
Coconut – 3 tablespoons
Baking powder – 1 teaspoon
Jam for decoration (any kind you like, usually something tart works well)
Preparation method
1. In a large bowl, add water, oil, and sugar. Mix with a mixer or whisk until the sugar is no longer felt at the bottom of the bowl.
2. In another bowl, combine the flour with the baking powder and cocoa. Stir with a spoon to avoid cocoa lumps.
3. Gradually add the dry mixture to the wet mixture, mixing constantly with a whisk or a mixer on low speed. Make sure there is no flour or cocoa left unmixed on the sides of the bowl.
4. When the mixture is homogeneous, add the coconut. Mix again until evenly distributed.
5. Prepare the baking pan – I usually use a rectangular one suitable for cakes, lined with parchment paper.
6. Pour the batter into the pan and level it gently with a spatula.
7. Place the pan in the oven. The first time I tried at 200 degrees, but the cake browned too quickly on top. I reduced it to 150 degrees and have been baking it at this temperature since. I check after 35 minutes with a toothpick – if it comes out clean, it’s done. If not, I leave it for another 5-10 minutes and check again.
8. After taking it out of the oven, I let it cool in the pan. When it’s completely cool, I spread jam or preserves on top to evenly cover the surface.
Why I make this recipe often
It’s one of the simplest vegan brownie recipes I’ve found, and it doesn’t give any trouble while baking. It’s quick to make, doesn’t require special ingredients, and you can use any jam you have on hand. It keeps well for 2-3 days, and the texture remains okay. It’s suitable for fasting periods or when you don’t want to use animal products.
Tips and variations
Tips
If you have an oven that bakes hard, it’s better to start at a lower temperature. I’ve noticed that at 150 degrees it comes out well, without burning on top and remaining raw inside. Do not open the oven door too often in the first 25 minutes to avoid collapsing the cake.
Substitutions
Water can be replaced with orange juice for flavor, but I prefer the simple version with water. You can use less sugar if you want a milder taste. Instead of jam, you can also use slightly tart preserves.
Variations
You can add a handful of chopped nuts or hazelnuts to the batter if you want more texture. For a slightly different taste, you can add a pinch of cinnamon or a little vanilla essence, but they are not mandatory.
Serving ideas
I cut the cake into cubes and serve them with plum or sour cherry jam on top. It also goes well with fresh fruit on the side if you have any. It’s good with coffee or alongside tea.
Frequently asked questions
1. Can it be made without coconut?
Yes, you can easily omit the coconut; it does not significantly affect the texture. The cake will be simpler in taste.
2. What type of jam is best for decoration?
I usually use plum or sour cherry jam, but any jam that isn't too liquid works. It should be slightly tart to balance the sweetness of the cake.
3. Can I reduce the amount of sugar?
Yes, you can use 3/4 cup instead of 1 cup if you want the cake to be less sweet.
4. What type of flour is recommended?
Regular all-purpose flour works best. I haven't tried whole wheat flour, but it might change the texture.
5. How can I tell if it’s baked?
I do the toothpick test: if it comes out clean from the middle of the cake, it’s done. If not, I leave it for another 5-10 minutes and check again.
Nutritional values
Calories: approximately 190-210 kcal/piece (from 12 servings)
Carbohydrates: approx. 32 g
Protein: approx. 2.5 g
Fats: approx. 6.5 g
Values are estimates and may vary depending on the type of jam used or the oil chosen.
Storage and reheating
It keeps well at room temperature, covered, for up to 3 days. After 2 days, the cake may become a bit denser, but it doesn’t dry out too much. I do not recommend reheating in the oven; it’s better served at room temperature. If it lasts longer, you can keep it in the fridge, covered, but it will be a bit firmer.