Brownie cake with sweet potato / pumpkin frosting (vegan, GF option)
This fudgy brownie cake is a wonderful vegan dessert. It's elevated with a smooth frosting made with sweet potato / pumpkin!
Ingredients
Brownie cake
- 1/4 cup neutral oil | 60g; such as canola or grapeseed
- 1/2 cup plant-based milk | 120g; any kind
- 1/2 cup applesauce | 120g; or use 1 mashed ripe banana
- 1/2 cup coconut sugar | 100g; or another sugar of your choice
- 3/4 cup all-purpose flour | 90g; or use GF
- 1/4 cup cocoa powder | 20g
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
Frosting
- 1 cup pumpkin puree | 200g; or sweet potato puree
- 2 tbsp cocoa powder | 10g
- 2 tbsp sugar / dry sweetener | 25g; any kind
- 2 tbsp nut / seed butter | 30g; any kind
Instructions
- Preheat oven to 350F / 180C and grease two 6-inch cake pans. You may also use pan(s) of your choice.
- In a large bowl, whisk together oil, milk, applesauce, and sugar.
- Into the wet mixture, sift in the flour, cocoa powder, baking powder, baking soda, and salt. Fold to combine with a spatula until no lumps of flour remain
- Distribute the batter evenly between the pans.
- Bake for 45 minutes, or until the center has mostly set. Let the cake cool in the pans for 5 minutes before transferring to a wire rack.
- Make the frosting: combine all the frosting ingredients in a food processor and blend until smooth. Alternatively, mash everything together by hand. Place in the fridge to chill. When ready, decorate the cake as desired and enjoy!