Vegan Chocolate Brownie Cake


1/2 cup vegan butter substitute, room temperature  (I used Earth Balance)

1/2 cup organic brown sugar

1/2 cup organic cane sugar

1 cup unsweetened almond milk

2  cups unbleached all-purpose-flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup organic raw cacao powder

1 tsp vanilla extract


Preheat oven to 350 degrees.  In large bowl blend sugar and butter until well mixed.  Add almond milk and stir.  In separate bowl mix dry ingredients and add a little at a time to the wet ingredients, be sure to stir thoroughly to incorporate all ingredients.

Once batter is smooth, set aside for 30 minutes to let rest and allow gluten to form.  Grease a small baking dish, pour batter into dish and bake for about 30 minutes or until done.

Serve warm and enjoy.


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