Vegan Red Velvet Brownie with White Chocolate and Coconut Whip Cream
- 1 Cup Flour
- 1 Cup Sugar
- 1/3 Cup Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Water
- 1/2 Cup Oil
- 1/2 tsp Vanilla
- 20 to 30 drops red food colouring
Preheat oven to 350F. Sift flour into a bowl. Add in sugar, cocoa powder, baking powder and salt. Stir in water, oil and vanilla. Add in food colouring, stir. Spread into an 8x8 square cake pan. Bake for 20-25 minutes. Melt about an ounce of white chocolate and pour over the brownies. Chill until the brownies and chocolate is completely cool, about an hour.
Using an electric mixer whip just the thick fat from one can of coconut milk. Leaving the liquid (save for smoothies or whatever you’d like). Add in 2-3 packets of splenda or any dry sweetener, as well as 1/2 tsp of vanilla extract, whip for 3 to 5 minutes or until it is thick. Spread over brownies. Keep them refrigerated so the coconut whip cream won’t melt.