Vegan Cake
5.0 (1)
Ingredients
- check_circle400 g Liquid vegan chocolate
- check_circle 1 can coconut milk
- check_circle 1 pack ready vegan brownie mix
- check_circle 100 ml Oil
- check_circle 200 ml Nut milk (can also be oat milk)
Preparation
- Place the can of coconut milk in the refrigerator for 24 hours to set, then whip with a mixer together with the liquid chocolate and refrigerate until the brownie is prepared and baked.
- Pour the ready vegan brownie mix into a bowl, add the oil and milk, bake at 200 degrees for 5 minutes, then reduce to 170 degrees for 30-40 minutes.
- Once cooled, cut the brownie in half to create two layers; optionally, soak the layers with a little milk and spread the cream made from coconut cream and liquid chocolate.
- Frost the outside of the cake and refrigerate for at least 4 hours; it tastes best after 24 hours in the fridge.
schedule
23/05/22