Vegan Skillet Brownie Sundae
Ingredients
- 4 tablespoons self-raising flour
- 2 tablespoons cocoa powder
- 2 teaspoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons almond milk (or a dash more if needed)
- 1 giant scoop of your favourite non-dairy ice cream
Optional
- vanilla essence
- extra chocolate chips
Preparation
Preheat the oven to 180 degrees Celsius, fan-forced. Grease a small skillet pan (mine is 10cm in diameter x 3cm height). You can also use a ramekin.
In a bowl, combine all the ingredients until no lumps of flour remain.
Transfer the mixture to the skillet.
Bake for 20-22 minutes until a knife inserted comes out slightly dirty. If using a ramekin, it may take less time.
Remove from the oven and allow it to cool slightly before adding the ice cream on top. Serve warm.
