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.
- 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.
Coconut Cream Brownies
- 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
- 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.