- 1 1/2 cups cake flour, sifted
- 2 teaspoon baking soda, sifted
- 1/4 teaspoon salt, sifted
- 1 2/3 cups raw sugar, process in a grinder until very fine
- Egg replacer for 3 eggs
- 1 vanilla bean, scraped
- 7 tbsp vegetable margarine
- 5 oz dark chocolate chips, dairy-free
- 1/4 cup tangerine juice and 2 tbsp zest
- 2 squares unsweetened chocolate, broken up
- 1/3 cup orange juice
- 1/2 cup raw sugar
- 3 tablespoons vegetable margarine
- 1 tbsp orange zest
- Preheat the oven to 375ºF/190ºC. Line the baking pan.
- Make the cake. Melt the chocolate chips and margarine over low heat in a saucepan. Once melted, leave aside to cool.
- Add the dry ingredients to a mixing bowl. Pour in the made-up egg replacer. Combine well.
- Pour in the melted chocolate/margarine mixture.
- Add the tangerine juice and zest. Mix through.
- Pour the batter into the pan. Place in the oven and bake for 30 minutes.
- Remove from the oven and allow to cool. Once cooled, cut into bite-sized pieces and place into little paper pans as shown in the photo above. Drizzle over the fudge sauce (recipe follows).
- Make the fudge sauce while the brownie cake is cooking.
- Pour the ingredients for the fudge sauce into a saucepan. Cook over low heat until all the ingredients melt in together. It is important to stir continuously.
- Remove from the heat and leave to cool once thoroughly combined. Pour over the brownie cake pieces once cooled.
- This recipe makes around 15 brownies.
Things You'll Need
- Square baking pan
- Parchment/baking paper
- Heavy-based small saucepan
- Mixing spoon
- Large mixing bowl
- Wire cooling rack
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Sources and Citations
- Adapted from recipe provided at Norwichnut's Flickr Photostream, Joy's Double Brownie Tango. Photo used from same source.
Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Tangerine Fudge Brownie Cake. All content on wikiHow can be shared under a Creative Commons license.