Vegan Almond Butter Swirl Brownies

I have finally made brownies that are delicious! I broke my my curse of making bad brownies (hopefully)! These are pretty easy to make and they are delicious, especially if you have a weakness for almond butter.

Brownie Recipe:

3 tablespoons vegan butter
3 tablespoons water
3/4 cup packed brown sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 cup water
1 tablepsoon ground flax meal
1 tablespoon egg replacer powder
1/2 cup whole wheat flour
1/2 teaspoon baking powder

Almond Butter Swirl:

1/2 cup almond milk
1/3 cup sugar or brown sugar
2 teaspoon energy egg replacer + 2 teaspoons water
1 teaspoon almond milk
1/2 teaspoon vanilla extract

What to do:

Preheat oven to 350 degrees.
In a small sauce pan melt butter. Mix in water, sugar, cocoa powder, and vanilla. Remove from heat.

Ina  separate bowl whisk together flax meal, water, and egg replacer powder.
Whisk into chocolate mix.
Whisk in the flour and baking powder.
For the almond butter swirl: Mix all of the ingredients together.
In a lightly greased 8" square baking pan evenly spread out chocolate mix. (It will be a very thin layer, don't worry!)
Put chunks of almond butter on top of the chocolate layer.

Swirl around with a knife.
Bake for about 25 minutes.

ENJOY!!

Vegan Raspberry Lemon Crumb Cake

 
I love coffee cake. I feel like vegan places tend to under rate just how good coffee cake is. In lieu of spring time I made a lemon raspberry crumb coffee cake. It is so good and everyone loved it.

Raspberry Layer:

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups raspberries (fresh or frozen)
1 tablespoon lemon juice

Cake:

3 cups white flour
1 cup sugar
3 teaspoons baking powder
1 cup cold vegan butter
Egg replacer equivalent of 2 eggs (you can also use ground flax meal 1 egg=1 tbs flax meal + 3 tbs water)
3/4 cup almond milk
1/4 cup lemon juice
zest from 2 lemons
1 teaspoon vanilla

Crumb Mixture:

1/2 cup flour (white or wheat)
1/2 cup sugar
1/4 cup cold butter

What to do:

Preheat oven to 350 degrees. In a medium saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat. Stir constantly until thickened. Remove from heat and set aside.

In a large bowl, combine flour, sugar, and baking powder. Use a fork and mash in the butter so the mixture is crumbly.
In a separate bowl beat together to "egg," almond milk, lemon, zest, and vanilla. Add to the crumb mixture and mix well.
In a greased 13x9x2 baking pan pour about half the mixture. Pour the raspberry sauce over that. Top with the remaining batter.
For the crumb mixture: Combine flour and sugar and mash in the cold butter. It should be crumbly. Pour this all over the top of the mixture.
Bake for 50 minutes or until a toothpick comes out clean.

The cake is moist but the raspberry layer makes it even more decadent!

It was very popular...therefore, it went quick!