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See you now on goldhände.wordpress.com ! Much Love xx
this vegan (ugh-mazing) raspberry brownie in the shape of a teddy I made for me brothers birthday, so that I wouldn’t feel left out. Yup I loved them, maybe you should use more sweetener for kids, as they usually like it as sweeter as possible…
Th Recipe is adapted from Love & Lemons (again!), click here for the original recipe.
- 1¼ cups spelt flour (or blend of white/wheat)
- ¾ cup agave syrup (I used the rest of my maple syrup, too, so about 2/4 agave nectar and 1/4 maple syrup)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk (I used oat milk, again)
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil (I used vegan butter -> magarine, again)
- 1 teaspoon apple cider vinegar
- ½ teaspoon cinnamon
- about 5 handful of frozen raspberries
Mix the wet ingredients, mix the dry ingredients, mix together. Oil your form and fill your cupcakes (form) halfway up, add in a few raspberries (preference) and cover with more dough. Bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there’s not very much oil in the recipe). I didn’t use the icing, because I don’t like icing, that’s just me…
I hope you like this inspiration and let me know what your favorite type of cake is!