Brownie with Creamy Coconut Frosting
Ingredients
- 2 cups spelt flour
- 1 cup coconut sugar
- 1/3 cup cocoa powder
- 1/4 cup olive oil
- Pinch of salt
- 1 tsp cider vinegar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup almonds flakes
- 1 cup soy milk
Coconut frosting
- 1 tin coconut cream
- 4 tbsp sugar or maple syrup
- 1 tsp vanilla extract
Preparation
Preheat the oven to 180C/350F and line a 20 cm / 8 inch square tin.
Whisk soy milk, sugar, oil, vanilla extract, and cider vinegar in a mixing bowl.
In a large bowl, sift flour, cocoa powder, baking powder, and salt.
Gradually whisk the wet ingredients into the dry and mix well until smooth, adding almonds, and avoid over mixing the batter.
Pour the batter into the prepared tin, spread level, and bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
Coconut frosting
Keep the coconut cream tin in the fridge overnight.
Scoop out the thick cream into a bowl and beat with an electric mixer until it forms peaks, then add sugar or maple syrup and vanilla extract.
Keep the frosting in the fridge for at least an hour before spreading it on the cake.