Decadent Raspberry Brownie with Coconut Cream Frosting
Ingredients
- Spelt flour - 2 cups
- Coconut sugar - 1 cup
- Cocoa powder - 1/3 cup
- Olive oil - 1/4 cup
- Raspberries - 1/3 cup
- Pinch of salt
- Cider vinegar - 1 tsp
- Baking powder - 2 tsp
- Baking soda - 1 tsp
- Vanilla extract - 1 tsp
- Almond flakes - 1/4 cup
- Raspberries - According to your choice for topping
- Soy milk - 1 cup
- Coconut cream - 1 tin (kept in fridge overnight)
- Sugar - 4 tbsp or maple syrup
- Vanilla extract - 1 tsp
Preparation
Preheat the oven to 180°C (350°F) and line a 20 cm (8 inch) square tin.
In a mixing bowl, whisk together soy milk, sugar, oil, vanilla extract, and cider vinegar.
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 raspberries. Be cautious not to overmix the batter.
Pour the batter into the prepared tin and spread it evenly. Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
Coconut Whipped Cream
Scoop out the thick cream from the chilled coconut cream tin and place it in a bowl.
Beat the coconut cream with an electric mixer until it forms peaks.
Add mashed raspberries, sugar, and vanilla extract to the whipped coconut cream. Mix well.
Assembly
Allow the brownie to cool after baking.
Spread the coconut cream frosting over the cooled brownie. For best results, refrigerate the frosting for at least an hour before spreading it on the cake.