Espresso Brownie Cake with Chocolate Mousse Frosting
Ingredients
Cake
- 4 tablespoons flax meal
- 12 tablespoons water
- 3/4 cup coconut oil
- 1 3/4 cups coconut sugar
- 1 tablespoon apple cider vinegar
- 1 cup unsweetened nut milk
- 1 tablespoon vanilla extract
- 3 cups fine almond flour
- 3/4 cup raw cacao
- 1/4 cup coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons instant espresso
Frosting
- 1 (14-ounce) can coconut cream
- 1 1/2 cups dairy-free chocolate chips
Preparation
Prepare flax eggs by mixing 4 tablespoons flax meal with 12 tablespoons water and set aside.
Whisk coconut sugar with coconut oil, apple cider vinegar, vanilla, coconut milk and flax egg.
Combine almond and coconut flour in a separate bowl, stir in raw cacao, instant espresso, baking soda and salt.
Combine wet with dry ingredients and make batter.
Lightly coat two 6-inch cake pans with coconut oil.
Bake at 350 degrees for about 25-30 minutes; use a toothpick to check; you want it to be dry but leave a little bit of residue to make it fudge-like.
For the frosting, melt chocolate chips and scoop out the solid part of coconut cream. Mix on low heat until melted. Once thoroughly combined with no lumps, turn off heat and place in a metal or glass bowl, cover, and refrigerate overnight. Consider this when preparing your cake.
When ready, mix the frosting with electric beaters until fluffy peaks form at medium speed for 2 minutes.
Frost the cake and enjoy! Keep in the refrigerator.
