My brother Paul invented this cake. He’s in law school, and whenever he comes over, I make him brownies because, gasp, he’s not a cake person. Can you imagine? Anyways, as I said, he invented this cake. He suggested I pair the brownies with our classic coconut whipped cream, and this delectable cake is the result. Enjoy!
*Note: This recipe requires coconut milk that has set in the fridge overnight*
2 cup creamy almond or cashew butter
1 ¼ cup maple syrup
1 tablespoon vanilla extract
½ cup cacao
1 teaspoon baking soda
½ teaspoons Himalayan pink salt
Coconut Whipped Cream Ingredients
2 cans 13.5 oz coconut milk (refrigerated overnight)
1 tablespoon maple syrup
1 teaspoon vanilla extract
Preheat oven to 350.
Line 3 six inch pans with parchment paper cut to fit the base of the pan. Grease pans with coconut oil.
Prepare the brownie layers by mixing the almond butter, maple syrup, vanilla extract and eggs together. Mix until smooth. Stir in the cacao, baking soda and Himalayan pink salt. Pour into the three pans. Bake for about 25 minutes. Remove from oven and allow to cool completely.
To prepare the coconut whipped cream, scoop the fat solids from each can of coconut milk into a bowl. Do not use the water that has settled to the base of the pan. Stir in maple syrup and vanilla extract.
To build the cake, place one layer of brownie on a serving plate. Top with about 2-3 tablespoons of coconut whipped cream. Repeat with remaining 2 layers.
Decor tip: Using a bar of 80-100% cacao, shave chocolate shreds over cake (you can use a cheese grater). You top the cake with pieces of the cacao like we did here.