Vegan jaffa cheesecake brownie loaf
Ingredients
For the brownie:
1 cup plain flour (gluten-free if required)
1 cup white sugar
1/3 cup cocoa
½ teaspoon baking powder
¼ teaspoon salt
1 large orange (for zest and juice)
¼ cup vegetable oil
1 teaspoon vanilla extract
For the cheesecake topping:
200g Angel Food cream cheese
80g full-fat coconut cream
2 tablespoons icing sugar
½ teaspoon vanilla extract
Big pinch of salt
Instructions
1. Preheat oven to 180C.
2. Line a loaf tin with baking paper and set aside.
3. Measure the dry brownie ingredients into a large bowl (flour, sugar, cocoa, baking powder, salt) and stir well to mix. If the cocoa is lumpy you may like to sift it; otherwise use a whisk to stir the dry ingredients and that should deal with most of the cocoa clumps.
4. Zest the orange, using a zester, a microplane (mind your fingers!) or a fine grater. Or do what I usually end up doing and use a vegetable peeler and then chop the strips of peel finely with a large knife.
5. Squeeze the orange to extract the juice. You want half a cup of liquid – if it produces less than this, top it up to half a cup with water.
6. Add the zest, juice, oil and vanilla to the dry ingredients and mix gently until no dry ingredients are visible. I recommend using a spatula for this.
7. Spread the batter evenly in the lined loaf tin.
8. Bake for about 30 minutes until the top is no longer shiny and a sharp knife or skewer inserted into the middle comes out covered in moist crumbs but not gooey batter.
9. Now make the cheesecake topping. Measure all the cheesecake topping ingredients into a microwave-safe bowl and heat until the cream cheese is very soft, pausing to stir once a minute or so. (If you prefer, you could use a double boiler for this instead.)
10. Use a food processor or stick blender to make the cheesecake topping mix very smooth, then pour it on top of the brownie.
11. Put it in the fridge for at least an hour to set. Before serving, decorate with melted chocolate and grated orange zest.
