Vegan | Paleo | Gluten Free Espresso Brownie Cake with Chocolate Mousse Whipped “Frosting”

Ingredients

  • 4 flax eggs (4 tb flax meal with 12 tb water mix together and set aside)
  • 3/4 cup coconut oil, melted and cooled
  • 1 3/4 cup coconut sugar
  • 1 tb apple cider vinegar
  • 1 cup unsweetened nut milk. i used coconut but any will work
  • 1 tablespoon vanilla extract
  • 3 cups fine almond flour
  • 3/4 cup raw cacao @navitassuperfoods
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 tb instant espresso
  • for the whipped chocolate frosting:
  • 1 (14 ounce) can coconut cream
  • 1 1/2 cups dairy free chocolate chips

Preparation

  1. Whisk coconut sugar with coconut oil , apple cider vinegar, vanilla, coconut milk and flax egg

  2. Combine almond and coconut flour in separate bowl, stir in raw cacao, instant espresso, baking soda and salt

  3. Combine wet with dry ingredients and make batter

  4. Lightly coat two 6 inch cake pans with coconut oil

  5. Bake at 350 for about 25-30 minutes use toothpick to check you want it to be dry but leave a little bit of residue to make it fudge like

  6. For the frosting melt chocolate chips and scoop out solid part of coconut cream. Mix on low heat until melted. Once thoroughly combined with no lumps, turn off heat and place in metal or glass bowl covered and in the refrigerator overnight (keep this into consideration when preparing your cake-!!!!) 7. When ready to whip-mix frosting with eclectic beaters until fluffy peaks form about medium speed for 2 minutes

  7. Frost cake and enjoy! Keep in the refrigerator

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