Brownie
Ingredients
- spelt flour - 2 cups
- coconut sugar - 1 cup
- cocoa powder - 1/3 cup
- olive oil - 1/4 cup
- pinch of salt
- cider vinegar - 1tsp
- baking powder- 2tsp
- baking soda - 1tsp
- vanilla extract - 1 tsp
- almonds flakes - 1/4 cup
- soy milk - 1 cup
Preparation
Preheat the oven 180C/ 350C F and line 20 cm / 8 inch square tin. Wisk soy milk, sugar , oil , and vanilla extract , cider in a mixing bowl. In a large bowl , sift flour, cacao powder, baking powder and salt, gradually whisk wet ingredients into the dry and mix well until smooth adding almonds , making sure we are not over mixing the batter. Pour the batter into the prepared tin and spread level . Bake it for 35 to 40 minutes or until the skewer inserted into the centre comes out clean
Coconut butter cream: coconut cream - 1 tin. Kept in fridge overnight, sugar - 4tbsp or maple syrup, vanilla extract- 1tsp. Scoop out thick cream into a bowl beat butter cream with an electric mixer until it forms peaks then add sugar and vanilla extract
Keep the frosting in the fridge for atleast an hour before you spread it on the cake