Brownie Flag Cake
Yield: 8 x 8 cake
Bake Time: 30-35 minutes
Cake Ingredients:
2 cups almond, cashew or sunbutter
2 eggs
1 cup maple syrup
1/4 cup date paste or 4 dates (pitted)
1 tablespoon vanilla extract
1/2 cup cacao powder
1/2 teaspoon Himalayan pink salt
1 teaspoon baking soda
1 cup chocolate chips
Topping Ingredients:
2 cans of coconut milk, refrigerated overnight
1 tablespoon maple syrup
1 teaspoon vanilla extract
*Blueberries & Raspberries for decoration
(For the coconut milk we like Lets Do Organic Coconut Cream or Trader Joe’s Organic Coconut Cream)
Directions:
Preheat oven to 350.
In large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.
Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.
Pour batter into 8×8 pan lined with parchment paper.
Bake at 320 for 30-35 minutes.
If you’d like a fun video tutorial of my girl Claire Thomas and I making these fudgy brownies, check our her YouTube channel here!
To Prepare Topping:
After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon the solid cream into Kitchen Aid mixer bowl. You can also use a bowl and a whisk. Beat the solid coconut cream on high speed until creamy.
Slowly stir in the maple syrup and vanilla extract (these are optional). Refrigerate until use.
When you are ready to frost the brownie cake, smooth coconut whipped cream surface, and sides if you choose to remove the brownies from the pan.
To Decorate:
Wash a cup of raspberries and blueberries and place in flag formation on cake. You can also use cut strawberries!
Voila! You have a festive, delicious & nourishing Brownie Flag Cake! Enjoy!
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