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marble gingerbread brownie

Gingerbread Cheesecake Brownies (vegan)

Moist, fudgy, and irresistibly delicious brownies with a hint of gingerbread cheesecake. So good, you won't believe they're healthy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

Brownie
  • 1 cup sweet potato
  • 3/4 cup cacao
  • 3/4 cup rye flour (see notes)
  • 5 tbsp maple syrup or coconut sugar
Gingerbread custard cream
  • 1 cup coconut sour cream (see notes)
  • 1 tbsp lemon juice
  • 5 tbsp coconut sugar
  • 1 tsp gingerbread spice mix

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice the sweet potato in half and place it cut-side down on a baking sheet.
  3. Bake for 40–50 minutes, or until soft and tender. Let it cool, then peel or scoop out the flesh. Set aside 1 cup for the recipe.
  4. Reduce the oven temperature to 350°F (175°C). Line a baking pan with parchment paper or lightly grease it.
Brownie
  1. In a food processor, combine the sweet potato, cacao powder, rye or flour, and maple syrup. Blend until a smooth, thick batter forms. (or mix in a bowl)
  2. Adjust sweetness if desired.
  3. Spread the batter evenly into the prepared baking pan.
Gingerbread Custard Cream
  1. In a separate bowl, whisk together the coconut sour cream, lemon juice, coconut sugar, and gingerbread spice.
  2. Mix until smooth and creamy.
  3. Dot the gingerbread custard cream over the brownie base. Use a spatula or knife to gently swirl the custard into the brownie base for a marbled effect.
Bake
  1. Bake in the preheated oven for 20-25 minutes, or until the brownie edges are firm and the custard layer is set.
  2. Be careful not to overbake; the center should remain slightly soft.
Serve
  1. Let the brownie cool completely in the pan before slicing into squares or bars.
  2. For the best texture and flavor, serve the next day or refrigerate for at least an hour before serving.

Notes

Rye flour: Feel free to use other options like buckwheat, oat, or almond flour. Keep in mind that gluten-free flours might require less, so add them gradually.
Coconut sour cream: I used Planton, but you can substitute it with cashew cream. To make it, soak 1 cup of cashews in hot water for 10 minutes, then blend with 3/4 cup water, 4 tablespoons of maple syrup, and 1/2 teaspoon of vanilla powder.