Vegan Coconut Cream Brownies

5 from 4 votes

Vegan coconut cream brownies - moist, dark brownies with coconut milk and cream.

Prep Time15

Cook Time30

Total Time45

Course: Vegan Recipes

Cuisine: American

Servings: brownies

Calories: 218kcal

Author: Adina

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 350°F/ 180°C. Line the cake pan with parchment paper.
Whisk the flour, sugar, cocoa, baking soda, salt, water, oil, vinegar, and vanilla extract.
1½ cups all-purpose flour/ 180 g + 1 cup granulated sugar/ 200 g + 3 tablespoons unsweetened cocoa powder + 1 teaspoon baking soda + ½ 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

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.