Need I say more? I don’t know about you but this Friday is calling for some chocolate. And not just any chocolate; the super rich, indulgent taste of this melted chocolate butternut espresso cake. This recipe is completely vegan, can easily be made gluten free, and is super delicious. The cake is full of earthy tones of espresso and of course that classic dark chocolate taste. You can even get your veggies in because the base of this recipe is butternut squash! Super simple, super indulgent, this cake is just what you need for a cozy and oh-so chocolatey Friday night. Enjoy warm from the oven with a dab of vegan yoghurt and you’ve got yourself just the hug you’re looking for. Let’s get to it!
- serves: 8
- preparation time: 15 minutes
- cook time: 40 minutes
- total time: 1 hour
- 100g vegan dark chocolate
- 1 cup homemade butternut puree*
- 70ml maple syrup
- 1 tsp vanilla
- 2 flax eggs
- 50g 100% cacao powder
- 1 tbsp espresso powder
- 70g organic almond flour
- Pinch of salt
- 3-4 tbsp unsweetened plant milk
- 50g vegan chocolate chunks
*follow the recipe for homemade pumpkin puree but using butternut squash instead.
- Preheat your oven to 180˚C (350˚F). Grease and line a round cake tin with parchment paper.
- Over a bain-maire, melt the chocolate until smooth and glossy. Once the chocolate has melted, remove the bowl from the heat and add the butternut puree, maple syrup, vanilla, and flax eggs, whisking until everything is well combined.
- In a separate bowl, add the cacao powder, espresso powder, almond flour, and salt, stirring everything together until combined. Add the dry ingredients into the wet ingredients and fold everything in together until full mixed. If the batter is too thick, add in a few tablespoons of the plant milk until the batter is a bit thinner (but not pourable).
- Transfer the brownie batter into the prepared tin and smooth the top with a spatula. Bake in the oven for 20-25 minutes then sprinkle on the chocolate chunks. Bake for another 10-15 minutes until the chocolate has melted.
- Remove from the oven and leave to cool for 5 minutes. Dust with icing sugar, cut into slices and serve hot with a dab of vegan Greek yoghurt. Enjoy!
Once completely cooked, this cake can be kept in an airtight container in the fridge for up to 3 days.
If you make this Vegan Melted Chocolate Butternut Espresso Cake, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen
I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!
Love and light,