Vegan Chocolate Brownie Cake with coconut cream icing 🌱Because we could all do with a slice of this over the weekend 🌱Heres the recipe as promised.
Dry ingredients:
2 cups of all-purpose flour
1/2 cup of cocoa powder
2 teaspoon baking powder
Pinch of salt
1 cup of coconut sugar
70 g vegan chocolate ( I used @thechocolateyogi
Wet:
1 and 1/3 cup of plant-based milk
1/2 coconut oil melted
1 teaspoon vanilla essence
1 teaspoon apple cider vinegar
Directions:
Place your tin of coconut cream in the fridge or freezer.
Preheat the oven to 180 and oil your cake tins.
Mix together all the dry ingredients.
Mix the apple cider vinegar with the milk and allow it to sit for a minute.
Add in the wet ingredients including the milk and mix.
Divide the batter evenly and pour into your cake tins.
Place in the oven to bake for about 20-25 minutes.
Once the cake has finished baking, allow cooling completely.
For the coconut icing:
You will need:
1 tin of coconut cream that has been chilled in the fridge or pop it in the freezer for a quick 15 minutes.
3 - 4 tablespoons of sweetener of choice. I used syrup but you can sub for icing sugar
1 teaspoon vanilla essence.
Directions:
Remove just the fat from the can of coconut cream and beat together all the ingredients using an electric mixer or by hand works as well.
Place in the fridge to chill for about 30 minutes before icing your cake 🌱
