Food recipes
Vegan Chocolate Cake Brownies W/ Chocolate Buttercream Frosting
Vegan Chocolate Cake Brownies W/ Chocolate Buttercream Frosting Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated cocoa, dry powder, unsweetened applesauce, canned, unsweetene...
Vegan Chocolate Cake Brownies W/ Chocolate Buttercream Frosting
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
cocoa, dry powder, unsweetened
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soymilk, original and vanilla, unfortified
nuts, walnuts, english
margarine, regular, 80% fat, composite, stick, without salt
cocoa, dry powder, unsweetened
sugars, powdered
soymilk, original and vanilla, unfortified
vanilla extract
Directions:
Preheat the oven to 350F.
Grease a 10x15-inch glass pan.
Mix 3/4 cups margarine, applesauce, 1 tbs vanilla, 1/2 cup cocoa powder, and sugar.
Stir in the flour, baking powder, baking soda, and 1 cup of soymilk.
Add the walnuts and stir until everything is well combined.
Pour the batter into the greased pan, and make sure that the batter is sitting evenly throughout the pan.
Bake until a wooden toothpick inserted in the center of the cake comes out clean.
This will take between 25 and 35 minutes.
It is recommended that you check on the cake after 20 minutes of baking, and continue to check on it every five minutes thereafter.
Let the brownies cool completely.
This may take up to three hours.
Remove the brownies from the pan.
Soften the remaining 1/2 cup margarine until it is at room temperature.
In a separate bowl, beat the margarine with a fork until it has a creamy consistency.
Add the 1/2 cup cocoa powder and vanilla to the margarine and continue to beat until smooth.
Alternate between adding in the powdered sugar and soymilk, and mix until everything is smooth and well blended.
Use this mixture to frost the brownies.
Slice the brownies and enjoy!
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
cocoa, dry powder, unsweetened
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soymilk, original and vanilla, unfortified
nuts, walnuts, english
margarine, regular, 80% fat, composite, stick, without salt
cocoa, dry powder, unsweetened
sugars, powdered
soymilk, original and vanilla, unfortified
vanilla extract
Directions:
Preheat the oven to 350F.
Grease a 10x15-inch glass pan.
Mix 3/4 cups margarine, applesauce, 1 tbs vanilla, 1/2 cup cocoa powder, and sugar.
Stir in the flour, baking powder, baking soda, and 1 cup of soymilk.
Add the walnuts and stir until everything is well combined.
Pour the batter into the greased pan, and make sure that the batter is sitting evenly throughout the pan.
Bake until a wooden toothpick inserted in the center of the cake comes out clean.
This will take between 25 and 35 minutes.
It is recommended that you check on the cake after 20 minutes of baking, and continue to check on it every five minutes thereafter.
Let the brownies cool completely.
This may take up to three hours.
Remove the brownies from the pan.
Soften the remaining 1/2 cup margarine until it is at room temperature.
In a separate bowl, beat the margarine with a fork until it has a creamy consistency.
Add the 1/2 cup cocoa powder and vanilla to the margarine and continue to beat until smooth.
Alternate between adding in the powdered sugar and soymilk, and mix until everything is smooth and well blended.
Use this mixture to frost the brownies.
Slice the brownies and enjoy!