Vegan coconut cream brownies – moist, dark brownies with coconut cream.
Vegan coconut cream brownies made with cocoa and topped with coconut cream frosting, which looks like real cream and tastes incredibly delicious!
Either you are eatinging vegan all the time or just during the fasting time, you will love this decadent treat!
The Easter Fasting time is the weeks before the Easter celebration, which this year will take place on the 16th of April. The majority of Romanian people are Orthodox and I feel that in Orthodoxy the rules and the keeping of the fasting time are stricter than in the Protestantism in Germany, for instance.
My grandmother used to (loosely) keep the fasting times, so as a child I used to keep that without even noticing it. If I wanted to eat meat my grandmother would make it for me most of the times, she never tried to force me to fast, I would just do it because I would eat what my grandma cooked and during these times it was mostly bean soups and vegetable stews, lots of potatoes, margarine and jam.
I will start with these coconut milk brownies, which you might think are not exactly the best way of starting to fast, not with something sweet and quite decadent anyway.
Don’t judge me though, they are so good I just had to share them and most importantly, I wanted to celebrate the new look on my blog and what better way to celebrate something new on a food blog that with a recipe for a delicious cake.
This is not a typical Romanian recipe, but still something I enjoy very much during the fasting time. We do have our particular brownie recipe in Romania, which in my opinion is quite different from the typical American brownie, but just as delicious as that.
Our Romanian brownie is always covered with a sweet meringue topping and looks quite similar to this coconut cream brownie.
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:
Brownies with Strawberries and Chocolate
Coconut Cream Brownies
Vegan coconut cream brownies - moist, dark brownies with coconut milk and cream.
Ingredients
- 180 g/ 6.4 oz/ 1 ½ cups all-purpose flour
- 200 g/ 7 oz/ 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 240 ml/ 8.2 fl.oz/ 1 cup water
- 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
- 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.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a cake pan (about 20x20 cm/ 8x8 inch) with baking paper.
- In a bowl whisk together the flour, sugar, cocoa, baking soda, salt, water, oil, vinegar, and vanilla extract. 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.
- To make the coconut cream frosting, carefully take the can out of 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.
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1 brownieAmount Per Serving: Calories: 218Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 198mgCarbohydrates: 36gFiber: 1gSugar: 24gProtein: 2g
Nutrition information isn’t always accurate.
Lianne
Friday 10th of April 2020
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
Friday 10th of April 2020
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
Friday 10th of March 2017
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
Wednesday 8th of March 2017
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
Wednesday 8th of March 2017
P.S. Your site looks wonderful, great job Adina!!!
allie
Wednesday 8th of March 2017
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!