INGREDIENTS
* 420 gr of T65 Flour (3 Cups Flour)
* 80 gr of Cane Sugar (1/3 Cup Cane Sugar)
* 3 Ripe Bananas (3 Riped Bananas)
* 1 tsp baking powder (1 tsp Baking Powder)
* 1/2 tsp Food Bicarbonate (1/2 tsp Baking Soda)
* 230 mL Vegetable Milk (1 Cup Plant Based Milk)
* 2 tbsp Grated Coconut (2 tbsp Shredded Coconut)
* 150 mL of Melted Coconut Oil (3/4 Cup Melted Coconut Oil)
* 1 tbsp Vanilla (1 tbsp Vanilla Extract)
FROSTING:
* 3 tbsp Solid Coconut Cream (3 tbsp Solid Coconut Cream)
* 100 gr of Vegan Dark Chocolate (100 gr Dark Vegan Chocolate)
INSTRUCTIONS
- Preheat the oven to 180 ° C.
- In a salad bowl, mash the bananas using a fork or a potato masher. Then add all the liquid ingredients. Stir.
- In a second bowl, mix the dry ingredients.
- Combine the two. Stir to incorporate everything but do not mix too much. Stop when everything is well stir.
- Prepare a square brownie pan by covering it with parchment paper. Pour the preparation.
- Put in the oven and cook 30-40 min or until the blade of a knife comes out dry. Take the cake out of the oven and let it cool completely.
- When the cake is cold, cover with chocolate cream.
- Decorate and taste :).
GLAZING:
- In a saucepan, pour the coconut cream and heat so that it melts. In a salad bowl, put the chocolate cut into pieces. Pour the hot coconut cream on top, mix to incorporate everything. Place in the fridge for 1 hour so that the cream firms up. Then whip the cream using an electric mixer. The cream is ready.
CAKE:
- Preheat oven at 350 F.
- In a bowl, smash bananas and add all wet ingredients. Stir.
- In a second bowl, for all dry ingredients; Stir.
- For wet into dry ingredients and whisk until well combined. Don't overmix.
- Lined a brownie square tin with parchment paper. For the batter.
- Bake for about 35-40 min or until toothpick comes out clean.
- Remove from oven and let cool completely.
- When the cake is cold, spread the frosting.
- Decorate and enjoy 🙂!
FROSTING:
- Place coconut cream into pan and heat on medium. Cook until melt. In a bowl for chopped chocolate.
- For hot coconut cream, stir until metl chocolate.
- Place in fridge and let sit for about 1 hour or until set.
- With a hand mixer, whisk the cream. It's ready!
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