Vegan Brownie with Coconut Cream 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 4 tbsp 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 without overmixing
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
Frosting
Keep the coconut cream in the fridge overnight
Scoop out the thick cream into a bowl and beat with an electric mixer until it forms peaks
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
