brownie cake



  • 200 grams flour
  • 200 grams brouwn sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 5 tablespoons oil
  • 1 teaspoon vanila extract
  • 1 teaspoon white wine vinagar
  • 250 ml plant milk
  • 50 grams chopped hazelnuts


  • 200 ml vegan whipped cream
  • 10 grams vegan white choclate
  • 50 grams vegan milk choclate
  • 7 strawberry’s
  • 15 blueberry’s



  • pre heat the oven at 180 °c
  • ad the flour, baking powder, baking soda, salt, sugar and cocoa powder, hazelnuts to a mixing bowl and combine
  • ad the vinegar, milk, oil and vanila extract to a bowl and combine
  • ad the wet ingediet’s to the dry and mix until smooth
  • oil and line the springform, put the mixture in the springform and place in the oven for 30 to 40 minutes
  • let it completely cool and remove from springform
  • melt 40 grams of the milk choclate and ad to the wipped cream before whipping it
  • cut the cake so you have 2 layers
  • spread a layer of cream on the bottom layer
  • cut some srawberry’s in slices and spread over the cream
  • place the other layer on top, spread cream over the cake and make little rozes on top
  • melt the rest of the choclates and cut up the rest of the fruit
  • decorate the cake with the choctate and fruit
  • enjoy!

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