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–+ servings
brownie cake with ice cream

Easy chocolate brownie cake

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 slices
Author: Nico Pallotta

  • 7 ounces (200 grams) dark chocolate 70% minimum
  • 3.5 ounces (100 grams) vegan butter or margarine
  • 1 cup (200 grams) sugar
  • 8 tablespoons (120 grams) aquafaba the water from a can of chickpeas
  • 1 cup (150 grams) all-purpose flour

  • Preheat the oven to 350F or 180C. Line your springform pan (or cake pan) with parchment paper and set it aside.
    preparing the springform pan
  • In a bowl, melt the chocolate and the butter together. You can use a double-boiler or a microwave.
    melting chocolate in a double boiler
  • In a separate bowl, add the water from a can of chickpeas (aquafaba) and the sugar. Mix with a hand mixer for 5 minutes till you get a foamy, thickish liquid.
    mixing sugar and aquafaba
  • Add the melted chocolate to the bowl with the aquafaba sugar mixture. Mix with your hand mixer for 1 minute to incorporate the chocolate.
    adding chocolate to aquafaba
  • Add the flour to the mix, sifting it first for best results. Mix with your hand mixer for another minute till the flour is fully incorporated.
    Important: do not over-mix!
    sifting in the flour
  • Transfer the batter into the springform pan and bake in the oven for 30 minutes at 350F or 180C.
    pouring the cake batter into the springform pan
  • Let cool down for 10 minutes before opening your springform pan. Then serve either warm or at room temperature.
    Ice cream and whipped cream (plant-based if possible) are great with this vegan chocolate brownie cake.
    chocolate brownie cake