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5 days to a new year! This past week went in resting in, watching movies, sleeping late, late brunches and lots of great food. I am trying not so successfully to get back to work days and blogging schedule. It took me a few hours to write up the post.
I had pinned Roxana’s Cheesecake Tiramisu Brownies a while back and the past few days were a perfect time to vegan-ize them. The cheesecake layer is a bit thin as hubbs was never fond of cheesecakes and I did not want to eat the entire pan by myself :).Which I wouldn’t usually mind, but then it is the holidays, gotta share:). He loved the balance of flavors and these were a big hit with everyone visiting as well! You can easily double the cheesecake layer and make them taller.
The Brownie layer is gluten-free, has less oil and sugar and stays soft even when refrigerated. The cheesecake layer is tofu and coconut flour. Swirl in a bit of the brownie batter on top or sprinkle with sweetened cocoa. You can also lightly soak the bottom layer in espresso + liquor before serving. Stays well refrigerated for 3-4 days.
The brownie layer has oats and coconut flour. The great thing with Oats is that it doesn’t really change the texture or taste of a baked good much when compared to a regular with gluten option. You can make just the brownies too. Double the recipe, add a 1/4 cup chocolate chips into the batter and bake. Or use my other brownie recipes for the brownie layer, regular with gluten or gluten-free.
Hello there fudgy delicious beauty.
More holiday goodies from the blog rounded up here. Lots of gluten-free options!
On another note, I am going to evaluate and plan a few ideas for next year. Open an Etsy shop with a few goodies, come up with cookbook themes and recipe ideas to pitch to publishers(which I have to do), and think about a Dosa food cart (gluten-free vegan Indian fusion wraps). The first and last options are dependent on if I can get help with them. A few local friends did offer help, but a part time effort by me and by them might not be enough to start them up successfully, especially the last option. So we will see. 🙂 Which one of these would you definitely want me to do? 😉
Make these!
Steps:
Melt the chocolate. Add flaxmeal, oil, coffee and sugar and mix well. in another bowl, mix in the dry ingredients.
Spread the brownie batter on parchment lined or greased pan.
Blend all the ingredients for cheesecake and spread the batter on top of the brownie.
Swirl in some reserved brownie batter. Bake for 45 minutes. Let cool completely before slicing. Served to a mix crowd and approved and loved by all!
Tiramisu Cheesecake Brownies. Glutenfree Vegan Nutfree Recipe
Ingredients
Brownie:
Dry
- 1/2 cup oat flour, I grind my own old fashioned Oats
- 1/4 cup Almond flour , or cashew flour or light/medium GF flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
Wet
- 1 Tbsp flaxmeal
- 2 Tbsp non dairy milk
- 1/4 cup maple syrup
- 1.5 Oz 70% Dark Chocolate Theo bar - 1.5 oz - 42 gms or , 1/3 cup dark chocolate chunks or vegan chocolate chips
- 1 tsp vanilla extract
- 1 tsp instant coffee, omit for regular brownie or if you plan to soak them with prepared coffee later
- 1/8 tsp salt
- 2 Tbsp oil
- 1/4 cup Sugar, 2 Tbsp for less sweeter
- 1/4 cup vegan chocolate chips, optional
Cheesecake:
- 8 oz firm tofu , I used Nasoya Organic firm
- 2 Tbsp coconut flour, or 1 Tbsp cornstarch
- 2 Tbsp oil
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon juice, or more as needed
- 1/3 tsp salt
for later
- cocoa powder for dusting
Instructions
Brownie:
- Line a ceramic or glass 9 by 5 loaf pan with parchment. In a bowl, add all the dry ingredients under Brownie and mix well. Heat non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal and mix until the chocolate melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in 1/4 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined pan. Spread it using a spatula to even it out. (For flavor variation Add 2 tsp espresso to the batter for a coffee flavor or add a few drops run extract) Reserve a Tablespoon of the batter to make swirls on top(optional).
Cheesecake:
- Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the cheesecake ingredients in a blender until smooth. Taste and adjust/add lemon juice and salt to preferred tang/cream cheesy taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula. (To make soy-free cheesecake layer, use my cashew filling from my tiramisu sheet cake, half of the recipe, blend and pour on top and bake)
- If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. ( optional)
- If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
- Bake at preheated 350 degrees F / 180ºc for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden. Sprinkle sweetened cocoa powder on top. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
- store refrigerated for upto 4 days. Let it sit for a few mins outside the fridge before serving so that the brownie layer soften a bit.
Notes
To make just the Glutenfree brownies, double the recipe, add 1/4 cup chocolate chips to the batter. Add more oat flour if needed , too the brownie with chocolate chips, and bake for 30-35 minutes or until a toothpick from an inch from the edge comes out almost clean. for a Spelt flour Brownie, see here. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these came out fabulous. I doubled the recipe for a larger pan and all gone!
oh this looks SOOO DREAMY! I would love to try these!
I only have cacao and not cocoa powder, would this also work fine on a 1:1 substitute?
Also I have cacao nibs…can they be used in place of the dark choc chips? do they even melt? is their taste ok? (Sorry if this sounds all soo novice! I haven’t had the opportunity to bake much in the past and REALLY want to get into it 🙂 )
Also how firm is you ‘firm’ tofu? we have various types of “firm” available and I’ve been caught out before with the wrong one! haah oops
you can use cacao powder. cacao nibs don;t really melt like chocolate so will not work in the recipe. you can just add more cacao powder and an additional 1 Tbsp oil.
you can use silken, soft firm or regular firm tofu that feels soft to touch and blends smooth really easily. dont use super firm or any other firm that is too hard or crumbly to blend into a smooth mix.
I’m sorry if this gets posted twice, I’m new at this!
Anyway… I have this recipe baking in my oven right now. I really can’t believe how much the batter actually tastes like cheesecake! I’m newly vegan, and I have prepared quite a few of your recipes. They are all amazing and have really helped with the transition. The salted “caramel” pie is absolutely delicious! I look forward to trying more, thanks!
Awesome! hope you liked the baked version too! you can make mini cheesecakes with the blended mix 🙂 let chill in the crust and serve!
I just made these and they came out GREAT! They look just like the picture. The only thing is that the cheesecake mix was a bit hard to blend in the blender so I just used a fork to beat and combine all the ingredients together instead. They taste amazing and for future I would probably add cashews or try the coffee flavored variation SO healthy and delicious! THANKS A TON Richa. 🙂 Hope this review helped!
yay awesome! probably the tofu was too dry. if it ends up miced smooth by hand it will work just fine. sure change it up to your flavor preference! so glad you made it!
What would be the best substitute for flax meal? Flax and chia makes my heart race fast in a bad way. Glad to discover this now, thank you for sharing. Bless you.
cornstarch or any other starch. or you can omit it. the baked result will just be slightly crumbly. taste will be the same.
Can you please tell the size of cake pan? Also can I use wheat flour and all purpose flour or oat and wheat flour?
Thanks
8.5 by 4.5 size bread pan. you can use oat + any flour