Finally jumping on the skillet train and I’m happy to be bringing you guys this epic brownie sundae topped with one of my FAVOURITE non-dairy ice-creams: the salted caramel choc chip cashew one by @sodeliciousau 😍 I just LOVE the use of cashew to create a luscious creaminess that isn’t as heavy on the tummy as some other non-dairy ice-creams on the market.
This icecream was boyfriend-approved and made the perfect sweet & creamy almost sauce-like topping for my skillet brownie 👌🏼
Here is the recipe:
6-INGREDIENT VEGAN SKILLET BROWNIE SUNDAE for one (vegan, single-serve)
August 2, 2020
Category
Baking
Cooking method
Dessert
Meal type
Recipe type
Snack
Sweet
Persons
1
Prep Time
5 minutes
Cook Time
22 minutes
Total Time
27 minutes
Ingredients
- ✅ 4 tablespoons self-raising flour
- ✅ 2 tablespoons cocoa powder
- ✅ 2 teaspoons coconut oil, melted
- ✅ 2 tablespoons maple syrup
- ✅ 2 tablespoons almond milk (or a dash more if needed)
- *Optional: vanilla essence, extra chocolate chips
- ✅ 1 giant scoop of your favourite non-dairy ice cream ( I used @sodeliciousau salted caramel choc chip cashew icecream)
Instructions
- 1. Preheat the oven to 180 degrees Celsius, fan-forced. Grease a small skillet pan (mine is 10cm in diameter x 3cm height ) *You can also use a ramekin too.
- 2. In a bowl, combine all the ingredients until no lumps of flour remain.
- 3. Transfer this to the skillet
- 4. Bake for 20-22 minutes until a knife inserted comes out slightly dirty. *If you are using a ramekin it would take a bit less time
- 5. Remove from the oven and allow it to slightly cool down before adding the icecream on top. Serve warm!