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Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

A delightful dessert of rich vegan fudgy brownies layered with coffee dipped ladyfingers and egg-free mascarpone cream. Perfect for vegans and dessert lovers alike.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Mascarpone Cream Ingredients
  • 8 oz silken tofu
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Additional Ingredients
  • 1 cup coffee (for dipping ladyfingers)
  • to taste ladyfingers (vegan)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a bowl, mix together the all-purpose flour, cocoa powder, sugar, and salt.
  3. In another bowl, combine vegetable oil, almond milk, and vanilla extract until mixed well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
Mascarpone Cream Preparation
  1. While the brownies are baking, blend silken tofu, maple syrup, and vanilla extract until smooth and creamy.
Assembly
  1. Once the brownies are cool, quickly dip the ladyfingers in coffee.
  2. Layer the soaked ladyfingers on top of the brownies.
  3. Spread the egg-free mascarpone cream on top of the ladyfingers.
  4. Chill in the refrigerator for at least an hour before serving.

Notes

Serve chilled for optimal texture and flavor. Consider garnishing with cocoa powder, chocolate shavings, or fresh berries. For storage, keep in an airtight container in the refrigerator for 3-4 days or freeze before adding toppings.