Brownie Cake \\ Sweet Laurel

Brownie Cake

My brother Paul invented this cake. He’s in law school, and whenever he comes over, I make him brownies because, gasp, he’s not a cake person. Can you imagine? Anyways, as I said, he invented this cake. He suggested I pair the brownies with our classic coconut whipped cream, and this delectable cake is the result. Enjoy!

*Note: This recipe requires coconut milk that has set in the fridge overnight*

Cake Ingredients

2 cup creamy almond or cashew butter

1 ¼ cup maple syrup

1 tablespoon vanilla extract

2 eggs

½ cup cacao

1 teaspoon baking soda

½ teaspoons Himalayan pink salt

Coconut Whipped Cream Ingredients

2 cans 13.5 oz coconut milk (refrigerated overnight)

1 tablespoon maple syrup

1 teaspoon vanilla extract

 

Directions

Preheat oven to 350.

Line 3 six inch pans with parchment paper cut to fit the base of the pan. Grease pans with coconut oil.

Prepare the brownie layers by mixing the almond butter, maple syrup, vanilla extract and eggs together. Mix until smooth. Stir in the cacao, baking soda and Himalayan pink salt. Pour into the three pans. Bake for about 25 minutes. Remove from oven and allow to cool completely.

To prepare the coconut whipped cream, scoop the fat solids from each can of coconut milk into a bowl. Do not use the water that has settled to the base of the pan. Stir in maple syrup and vanilla extract.

To build the cake, place one layer of brownie on a serving plate. Top with about 2-3 tablespoons of coconut whipped cream. Repeat with remaining 2 layers.

Decor tip: Using a bar of 80-100% cacao, shave chocolate shreds over cake (you can use a cheese grater). You top the cake with pieces of the cacao like we did here. 😉

19 thoughts on “Brownie Cake \\ Sweet Laurel

  1. Karla

    Hi Laurel
    I Love your recipies! Congratulations for your cook book and new coffee tea shop!!!!
    For this recipie, I have some quiestions for you. I live in a city at sea level, so, do I need to double the amount of baking soda in this case or in others recipies When you Saiid baking powder?
    I understand that you live in california, or Am I wrong? So, you already took this in consideration in your recipies to stablish the amount for baking powder or baking soda?
    In the other hand, when you Said “mix in a bowl “ has to be in a mixer or can be in a bowl by hand with a Globe.
    Hugo thanks!
    P.D. Excuse my English: it’s not my mother language. I’m from México.😊

    Reply
    1. vicky

      Hi Lauara, your recipes are amazing !!! I ilived in Maatlan Mexico, ( Ocean / Sea level ) I have a Doubt, there I need to put a double tsp of baking soda ? in this case in particulary, or in wich case I have to use Baking Power o Baking Soda ?
      Regards
      Vicky

      Reply
  2. Karla

    Hi Laurel
    I Love your recipies! Congratulations for your cook book and new coffee tea shop!!!!
    For this recipie, I have some quiestions for you. I live in a city at sea level, so, do I need to double the amount of baking soda in this case or in others recipies When you Saiid baking powder?
    I understand that you live in california, or Am I wrong? So, you already took this in consideration in your recipies to stablish the amount for baking powder or baking soda?
    In the other hand, when you Said “mix in a bowl “ has to be in a mixer or can be in a bowl by hand with a Globe.
    Hugo thanks!
    P.D. Excuse my English: it’s not my mother language. I’m from México.😊

    Reply
  3. Renata Rosenberg

    what can I use as an egg replacement that does not include Flax? Chia egg? do you have a ration recommendation and would a chia egg work in this recipe?

    Reply
    1. sweetlaurel Post author

      Hello! Flax and\or Chia works! My ratio is as follows: 1 tablespoon freshly ground chia or flax, with 3 tablespoons room temperature water. Let it sit on the counter for 10 mins, then use in the recipe! You may need to bake the brownies longer just as an FYI. xoxoxo happy baking!

      Reply
  4. Chantal Clermont

    Hi lovelies, quick question …

    So for like your Turtles Recipe from cookbook (obsessed) so you think sprouting and dehydrating the pecans is really as necessary as they say to? Now I have made soaked and then dried in my dehydrator and they were just as great as not BUT are you on the camp that digestibility is better when sprouted/soaked/dried? It’s A LOT OF WORK vs opening up a bag of pecans and making this TO DIE FOR little treat. #Heaven

    Just wanted to know your opinion on this topic. Have a lovely week.

    Reply

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