Healthy Brownie Cake with Coconut Cream

cakes + muffins

This fudgy brownie cake is very chocolatey made entirely with wholesome ingredients. Just how I like it. I topped it with my healthy coconut cream topping , but you can also leave it without or use yoghurt, mascarpone, or even ganache for your topping. As a sweetener I used which I absolutely adore with different desserts, it just adds that extra caramel kick. Serve it slightly warm for that mmm effect!

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • Brownie Cake
  • 1 cup almond flour
  • 1/2 cup whole spelt flour or any other flour
  • 1 1/2 cups coconut milk (or buttermilk for non vegan version)
  • 1 Tbsp ground coffee
  • 1/3 cup chia seeds or flaxseeds
  • 1/2 cup coconut sugar
  • 1/2 cup dark chocolate
  • 1 tsp bicarbonate soda
  • Topping
  • 2 cans coconut milk - leave in the fridge over night! (or yoghurt, mascarpone, cream cheese for a non vegan version)
  • 4 Tbsp cacao powder
  • pinch of salt
  • 3 Tbsp maple syrup
  • freeze dried berries

Mix up all dry ingredients. In another bowl mix all your wet ingredients. Add dry to wet and mix. Pour into a pie tin and bake approx 30-35 minutes at 160C.

Meanwhile make your topping. Grab your coconut milk cans from the fridge. Open and scoop out the top (leave the bottom watery part for smoothies). Add the top in your mixer and mix until fluffy. Add the rest of the ingredients and mix until smooth.

Remove the cake from the oven and cool for a bit. Add your topping and sprinkle with freeze dried berries. Serve with ice cream.

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