These vegan coconut cream brownies are moist, dark brownies made with coconut cream.
These vegan coconut cream brownies are made with cocoa and topped with coconut cream frosting, which looks like real cream and tastes incredibly delicious!
Whether you eat vegan all the time or just during fasting time, you will love this decadent treat! If you are looking for vegan baked treats, check out this Vegan Apple Cake or the Spelt Flour Carrot Cake.
Jump to recipe
Recipe ingredients
Coconut milk: Just the cream set on top after the can spent one night in the fridge.
Dry ingredients: All-purpose flour, unsweetened cocoa powder, sugar, baking soda, and salt.
Wet ingredients: Water, neutral-tasting oil, white wine vinegar, and vanilla extract.
See the recipe card for full information on ingredients and quantities.
How to make coconut cream brownies?
- Step #1: Refrigerate the can of coconut milk overnight.
- Step #2: Combine all the brownie ingredients except for the coconut milk and icing sugar.
- Step #3: Bake and cool the vegan coconut cream brownies.
- Step #4: Whip the chilled coconut cream with the icing sugar and pipe the whipped cream onto the cut brownie squares.
Check out the Coconut and Cherry Cake, too.
Tips
You will make the topping with the thick coconut cream layer at the top of a regular coconut milk can. Place the can in the refrigerator several hours before baking (or the day before).
Try not to shake/move the can at all when you open it. Very carefully scoop out the cream using a spoon and leave the liquid behind. Use the leftover liquid for soups, curries, or stews, for instance.
Whip the coconut cream with some icing sugar the way you would whip regular cream.
More brownies
Recipe
Vegan Coconut Cream Brownies
Equipment
- Brownie tin about 20x20 cm/ 8x8 inch
Ingredients
- 1ยฝ cups all-purpose flour 180 g, Notes 1,2
- 1 cup granulated sugar 200 g
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ยฝ teaspoon fine sea salt
- 1 cup water 240 ml
- 5 tablespoons vegetable oil
- 1 tablespoon white wine vinegar
- 1 teaspoon vanilla extract
- 1 can coconut milk only the thick cream at the top of the can
- 3-5 tablespoons icing sugar
Instructions
- Refrigerate coconut milk: Place the coconut milk can in the fridge overnight or for at least 3-4 hours before using it. Make sure you do not shake the can at all, this will allow the cream to set at the top of the can.1 can coconut milk
- Preheat the oven to 350ยฐF/ 180ยฐC. Line the cake pan with parchment paper.
- Whisk the flour, sugar, cocoa, baking soda, salt, water, oil, vinegar, and vanilla extract. 1ยฝ cups all-purpose flour/ 180 g + 1 cup granulated sugar/ 200 g + 3 tablespoons unsweetened cocoa powder + 1 teaspoon baking soda + ยฝ teaspoon fine sea salt + 1 cup water/ 240 ml + 5 tablespoons vegetable oil + 1 tablespoon white wine vinegar + 1 teaspoon vanilla extract
- Bake vegan brownies: Pour the mixture into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out wet but without batter sticking to it. Let cool completely.
- Coconut cream frosting: Carefully remove the can from the fridge and open it without shaking it at all. Spoon most of the thick cream at the top of the can. I place the rest of the liquid in another container and add it to a soup, curry, or stew during the next couple of days.
- Whip coconut cream: Add about 3 tablespoons icing sugar and whip the cream until nice and fluffy. Taste and add more icing sugar if you want the cream to be sweeter or a bit stiffer. Cut the cake into squares and pipe some coconut cream on each square. 3-5 tablespoons icing sugar
Notes
- You will have to start one day in advance, as the can of coconut milk needs to set overnight in the fridge.
- Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best result.ย
Stacy says
Absolutely the best chocolate brownie/cake I've ever made, maybe even tasted! I didn't have white wine vinegar so I used sherry cooking wine. Not sure how big of a difference that made but I love it! The top even had a crisp that I love!
Lianne says
Looks delicious! I was wondering how long you can keep the brownies. And is it possible to keep the coconut cream in the fridge for a few days?
Adina says
Hi Lianne. You can keep the brownies in an airtight container at room temperature for about 3-4 days. If you want them to keep for longer place the container in the fridge. I am not sure about the coconut cream in whipped form, I don't think it will keep nicely. It is better to whip it just before serving.
Kim | Low Carb Maven says
Your new look is great, Adina - and so are these dark, rich brownies. They do look decadent and I just love whipped coconut cream. Congrats on your new look. -Kim
Sissi says
Congratulations with the blog's layout changes! It looks fantastic. As well as your brownies which for me are much more appetising than the usual ones. (The Black Fast Day does sound scary indeed...).
allie says
P.S. Your site looks wonderful, great job Adina!!!
allie says
I always learn so much here Adina, interesting to hear about the fasting called Big Friday. Here in America, the Friday before Easter is called Good Friday, but I don't know if people fast on that day. The brownies look lovely and I have always wanted to try my hand at making that coconut cream. Delicious!
Laura Dembowski says
These brownies look delightful and chocolate and coconut are always such a great combination.
Cheyanne @ No Spoon Necessary says
LOVE your new blog design, girlfriend! It looks GREAT! And I am loving these brownies!! They look so chocolaty delicious! And that coconut cream is a wonderful addition! Cheers! ๐
grace says
these look AMAZING! i like a little cakeyness to my brownies and i love the accessibility of these! and nothing could be better than something topped with coconut cream. ๐
Monica says
The site looks wonderful!! Congrats and it's great to celebrate with cake, of course! Very appropriate. : ) I love all sorts of chocolate cake. I'm equally excited about that coconut cream! I have really got to try that one day because it sounds so delicious!
Kate @ Framed Cooks says
Adina!! I love the new look of your website!! And these brownies look pretty wonderful too. ๐
Kathryn @ Family Food on the Table says
Your site looks wonderful! So beautiful and fresh - great work! And I love the sound of these brownies for fasting time or just for a sweet but healthier treat! XO
Anca says
They look delicious. I like coconut milk and I'm sure I would love these. xx
Angie@Angie's Recipes says
The new template looks great, I love that cute title. I love to bake with coconut products, so these moist and delicious brownies are definitely a winner for me.