Brownie Cake


 Prep time: 5 minutes

Cooking time: 25-30 min.

Yields: 5



2 cups chocolate chips (Enjoy Life brand or other soy free, high quality chocolate chunks

recommended) You can also break up a dark chocolate candy bar or two.

½ cup coconut milk

2 eggs

1 ¼ cups almond flour

½ teaspoon celtic sea salt

½ teaspoon baking soda

1- 2 cups coconut cream for a topping.



Melt 1 cup chocolate chips and add to coconut milk in a small saucepan over very low heat

When chocolate is completely melted, remove saucepan from heat. Don't over heat, or allow to cool to room temp if you do. You don't want to add eggs to boiling liquid or anything or they will cook solid.

Whisk eggs and stir in chocolate/coconut milk mixture

Stir in almond flour, salt and baking soda

Stir in 1/2 cup of the chocolate chips

Grease an 8 x 8 inch baking dish with oil of your choice or line with parchment paper.

Pour batter into baking dish, then sprinkle remaining 1/2 cup chocolate chips over batter

Bake at 350° for 20-25 minutes.

Test if done with toothpick or butter knife.

Cool and serve.


Cool completely to top each serving with a spoonful of coconut cream.



I like to mix a little honey and vanilla in a bowl of coconut cream before serving. Use an electric mixer to fluff it up some more.

You can refrigerate a can of full fat coconut milk, and take the cream from the top. Refrigerate at least 24 hours or longer. The longer you refrigerate it the better and thicker it will be. :)