Chocolate almond brownie cake with vanilla buttercream from Plantcakes: Fancy + Everyday Vegan Cakes for Everyone (page 47) by Lyndsay Sung

  • salt
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  • almond flour
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  • Show all ingredients...
  • Serves : 1 8-inch single-layer cake

  • EYB Comments

    Cake must be refrigerated for at least 1 hour after cooling. You may use the raspberry jam recipe on page 141. Can substitute coconut cream for full-fat coconut milk, and semisweet plant-based chocolate for bittersweet plant-based chocolate.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cake must be refrigerated for at least 1 hour after cooling. You may use the raspberry jam recipe on page 141. Can substitute coconut cream for full-fat coconut milk, and semisweet plant-based chocolate for bittersweet plant-based chocolate.

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