Chocolate Brownie Cake

I haven’t decided if these should be brownies or cake, so we’ll call it brownie cake! The original recipe is from How It All Vegan by Tanya Barnard and Sarah Kramer. I have changed it to use Silken Tofu and no Pecans. I recommend to use hemp oil in brownies to give a richer flavour. If you every get a chance to make Hempola’s Brownie mix, they rock!

Chocolate Brownie Cake
Serve 4-8

1 box Mori-Nu Silken Tofu
1 cup sugar
2 tsp vanilla
4 tbsp hemp oil (or any oil you have)
1 tbsp molasses
4 tbsp cocoa powder
1 1/3 cup whole wheat pastry flour
2 tsp baking powder

Start by whisking the tofu in a bowl to break it down until there are no lumps. A blender can be used as well, I just get sick of too many dishes to clean so use a whisk. Add in the sugar, vanilla, oil and whisk them together with the tofu.

Dump the flour, cocoa powder and baking powder on top, mix together so the baking powder is evenly distributed then incorporate into wet mixture. You can use a separate bowl to mix the dry ingredients, the main thing is not having lumps of baking powder, as this can cause uneven rising.

Grease a 8×8 pan with oil or vegan margarine, dump in the mix make sure to lick the spoon when finished and bake for 20 – 25 minutes.