Very good to all! Today I bring the recipe that you have asked me so much for Instagram, and it doesn’t surprise me. This Brownie cake with vegan condensed milk cream and Almond butter is simply spectacular. I’m just telling you that I prepared it yesterday morning and in less than 24 hours… I barely have any left in the fridge! It is that it has devastated.

This cake was the perfect excuse I came up with to use up some vegan condensed coconut milk that I had left over from chocolate bars that I made, as well as giving the almond butter from My protein a good start.


1 cup of wheat flour
1 tsp of baking powder
1 cup of cocoa powder (I used soluble type, not pure cocoa)
1/3 cup sunflower oil
Coconut oil (1/4 cup + 4 tablespoons)
Soy milk (1/3 cup + 1/3 cup )
200 gr of natural cashew nuts
7 tablespoons of liquid vanilla
Pinch of salt
Agave syrup
200 ml of condensed coconut milk (vegan condensed milk)

< p>* 20 cm mold

Step by step

  1. The first thing we are going to do is cook the cashews while we prepare the brownie. We put them in plenty of boiling water and keep it at a gentle boil.
  2. On the other hand, in a large bowl, mix 1 cup of wheat flour, 1 cup of cocoa powder and 1 teaspoon of Salt.
    We cook the cashews and mix the flour and cocoa

    Cook the cashews and mix the flour and cocoa

  3. Mix and add 1 small tsp of baking powder, mix.
  4. Continue adding 3 tbsp. soups of liquid vanilla, 1/3 sunflower oil and 1/3 coconut oil.
  5. Mix very well.
    We mix the brownie ingredients

    We mix the brownie ingredients

  6. Stir vigorously, and we will see how the flour gradually moistens and adheres to itself.
  7. When it is well mixed, add 2 tablespoons of agave syrup .
  8. Mix again and add 1/3 cup of soy milk.
  9. Stir vigorously for the last time until you get a thick, dense, creamy and homogeneous mass.
  10. We prepare the brownie and bake it

    Prepare the brownie and bake it

  11. Place it inside the mold and bake it at 160 degrees for about 25 minutes, although this may change depending on the oven. Ideally, after 20 minutes, prick the brownie to see if it’s still too wet inside.
  12. When it’s baked, remove the pan from the oven and let it cool, without unmolding.
  13. We take a teaspoon of non-dairy milk and use it to “paint” the brownie on top, and thus give it more juiciness.
  14. Let it cool down.
  15. On the other hand, remove cashews from the pot and drain the water well.
  16. Put them in a bowl, add the vegan condensed milk.
  17. We bake and prepare the cashew cream

    We bake and prepare s the cashew cream

  18. Continuing, add 1/3 of soy milk and with a blender, blend everything until it is very creamy and without lumps.
  19. Add 4 tablespoons of coconut oil and blend again.
    We prepare the milk cream of condensed coconut

    We prepare the condensed coconut milk cream

  20. Add 4 tablespoons of liquid vanilla, blend again and set aside.
  21. When the brownie is warm, we can continue working on the cake. What I did was, with a spoon, adapt the brownie well to the mold, “squashing” it to compact it slightly very carefully, since when rising, the edges tend to be lower than the center. Do you see that in the second photo below, the brownie is flat? I think it’s more comfortable that way.
  22. Let’s pour the cream of condensed coconut milk and vanilla on top and bathe with a few light dashes of almond butter.
  23. Now, with a toothpick, we are making shapes on top of the cake, to mix and move the almond butter and cashew cream, until creating figures.
  24. We put it in the freezer between 1 and 2 hours before serving. And to enjoy!
    We assemble the brownie cake

    We assemble the brownie cake

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