Brownie Cheesecake (Vegan Chocolate Cake)

If you love chocolatey brownies and creamy cheesecake, this vegan brownie cheesecake will be your new favorite dessert! It’s moist, rich, can be made gluten-free, and it’s topped with a delicious peanut butter frosting! The perfect vegan cream cheese swirl brownies as a chocolate cake for any time!

Ingredients
Brownie Cake:

• 1 cup (gluten-free*) flour (120 g)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 4,2 oz dark chocolate (120 g)
• 1/3 cup vegan butter (120 g)
• 3/4 cup brown sugar * (150 g)
• 1/2 tsp vanilla extract
• 2 flax eggs (or 100 g unsweetened apple sauce*)
• approx. 1/4 cup plant-based milk (60 ml)
• a pinch of salt

Cheesecake:

• 1 cup dairy-free cream cheese (225 g)
• 1/2 cup plant-based yogurt (125 g) (or silken tofu)
• 2-3 tbsp sugar (40 g)
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

Peanut butter Frosting:

• 1/2 cup dairy-free cream cheese (112 g)
• 2 tbsp creamy peanut butter unsweetened
• 1/3 cup powdered sugar (50 g)
• 2-4 tbsp plant-based milk optional

Topping:

• salted peanuts

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the flax eggs by stirring 2 tbsp ground flaxseeds in 5 tbsp of hot water. Allow to sit for 5-10 minutes.

Cheesecake:

1. Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.

Brownie Cake:

1. Melt the vegan butter and chocolate in a pot. Stir in vanilla.
2. For full instructions : biancazapatka.com

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