This recipe I found claimed to be for vegan fudge brownies.  Let’s be honest – this is not a recipe for brownies.  It is, however, a delicious recipe for cake – even more delicious if you use coconut oil to give it some extra flavor.  Coconut oil is just the neatest product!  Good for your health, good for your skin and hair, it’s even good as a supplement for dogs!  It turns from solid to liquid with a very small difference in temperature.  Heat or chill for just a few seconds to achieve the different states.  Of course if you don’t like coconut flavor, use a neutral tasting oil and vegan spread instead.  Vegan friends and chocolate lovers in general – make this right now, you won’t be sorry!

Vegan Chocolate Coconut Cake
adapted from Southern In Law
makes 9-16 small servings

For the cake:
2 cups flour
1/3 cup cocoa
1 tbsp baking powder
2/3 cup brown sugar
1/2 tsp salt
1/3 cup coconut oil, liquid form
1 3/4 cup unsweetened vanilla almond breeze

For the frosting:
6 tbsp coconut oil, solid form
6 tbsp cocoa powder
2 2/3 cup icing sugar/powdered sugar
2 tsp vanilla extract
2-4 tbsp unsweetened vanilla almond milk

Preheat oven to 355°F; grease and/or line an 8×8 cake pan.

In a large bowl mix together flour, cocoa, baking powder, sugar, and salt.  Add in oil and almond milk and stir until combined.

Pour brownie batter into cake pan and bake for 25-35 minutes or until cooked through and a skewer inserted removes clean.

Cool completely on a wire rack.

Make the frosting: in a bowl combine coconut oil and cocoa powder.  Gradually mix in icing sugar, vanilla, and add almond milk as needed to create your desired consistency.

Frost the cooled cake.  Keep stored in the fridge in an airtight container and eat within 2 days.  If you want to top it with some shredded coconut or slivered almonds, I bet that would be delicious.