Vegan Peppermint Fudgy Brownie Cake With Healthier Ingredients

I love chocolate, I love peppermint, and I love brownies. So here is everything combined. I used healthier alternatives to a traditional brownie…but don’t be sceptical because this cake is still super decadent and delicious! The cake has a nice minty touch that is refreshing and perfect for the holidays. It is also delicious with a little scoop of vanilla ice cream on top…

The picture above is an example of how fudgy you can make this cake if that’s your style. Look at that delicious ooey gooey chocolatey pile, dreamy. It is definitely something I recommend, especially with a nice espresso or a bit of ice cream!

I’ve made this cake so many times because I just can’t get enough! Whenever I’ve served it to people, they’re always shocked that it is a healthier variety with black beans and no flour or butter. Yes there is oil and a sugar alternative which still isn’t good for you…but this cake is more satisfying and filling at least since there is quite a bit of protein and other nutrients in it. Besides, everything in moderation right? 🙂

Vegan Peppermint Fudgy Brownie Cake with Healthier Ingredients

by Baking Me Healthy

Peppermint and chocolate vegan brownie cake with healthier ingredients, need I say more? :))

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Christmas, Holiday baking, Vegan

Ingredients

  

The Fudgy Brownie Cake

• 460 g black beans well rinsed
• 200 ml fibre enriched oats* see oats notes!
• ⅔ cup maple syrup or other liquid sweetener, should only partially sub with brown sugar to still get desired texture
• ½ cup melted coconut oil or other vegetable oil
• 5 tbsp cocoa powder
• ¼ tsp sea salt
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1 cup chopped vegan dark mint chocolate approx 140 g, preferably 70% cacao**

Toppings

• crushed candy canes (optional)***

Instructions

 

• Preheat oven to 165 C (330 F)
• Throw all the ingredients (except the chocolate chunks!!) in a food processor and mix away. Mix until super smooooth.
• Stir chocolate chunks into the batter. Pour batter into a cake dish, I used one roughly 20 cm.
• Bake in the oven 17-20 minutes – depends on your oven and how gooey you want your brownie cake to be 😉 It should look a bit undercooked in the centre but the edges should be firm.
• Optional step: decorate the cake with crushed candy canes.

Notes

*I always use fibre enriched oats in all my recipes because that is my favourite kind of oats that I always have at home (lol my favourite kind of oats, what an oats nerd). It is simply a mixture of oats and wheat bran. Whichever kind you have at home should work but the consistency or texture of the final products may vary a bit from the result you would get from the same mixture I use. Still delicious I’m sure.

** I used 70% cacao dark mint chocolate, so the sweetness or cocoa powder may need adjustment according to your taste if you use a different cacao percentage. If you use chocolate that isn’t as dark as approx 70%, your brownie will be most likely sweeter unless it is unsweetened mint chocolate. Also, if you don’t have mint chocolate at hand, you could add peppermint extract instead. In other words…feel free to sample the batter and adjust to your taste 🙂   

*** I only use the candy canes topping when I serve it to guests during the holidays or for special occasions really 🙂 

Keyword brownie, cake, chocolate, holiday baking, peppermint, vegan