Vegan Walnut Brownie with Caramel Mini Cake
This is the brownie that rewrites the rules—rich, fudgy, gooey, and totally plant-based. Each mini cake is a decadent bite of nostalgia, layered with whipped carob-walnut frosting and crowned with a golden caramel drizzle that feels downright sinful (but isn’t). No refined sugar. No dairy. No guilt. Just a ridiculously satisfying treat that nourishes while it spoils.Perfect for moments when you want dessert to feel a little illegal—but love you back anyway.
Ingredients
Walnut Brownie Cake Ingredients
Dry Ingredients
- 4 cups Almond Flour (384g)
- 3/4 cup Coconut Flour (84g)
- 2 cups Missy J's carob Powder (180g)
- 4 tsp Baking Powder (16g)
- 1.5 tsp Baking Soda (7g)
- 2 tsp Salt (12g)
Wet Ingredients
- 2 cups Allulose/monk fruit blend (I prefer Lankanto Golden Monk fruit/allulose blend) (400g)
- ½ cup Coconut oil (room temp) (122g)
- 1/4 cup Unsweetened applesauce (67g)
- 1/4 cup Almond or Flax Milk (60g)
- 1 tbsp Apple cider vinegar (15g)
Inclusions
- 1 cup Missy J's Original Carob Chips (170g)
- 1/2 cup Crushed roasted walnuts (60g)
- 1/4 cup Vegan Caramel Sauce. (See recipe in blog to make your own)
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Walnut Butter Frosting ingredients
- 3 cups Warm melted carob chips
- 1 cup Walnut butter (See recipe in blog to make your own) from above
- 1 tbsp Maple-flavored allulose or Maple syrup
- 3 tbsp Organic palm shortening
- 1/2 cup Allulose/monk fruit blend (I prefer Lankanto Golden Monk fruit/allulose blend) (60g)
Instructions
Mini Brownie Cake Instructions
- Preheat oven to 350°F. Line or grease muffin tins or mini loaf pans.
- In a small bowl, mix flax milk and vinegar. Let sit to curdle (5 min).
- In a mixer, cream coconut oil and allulose until fluffy.
- Add applesauce and curdled milk. Mix to combine.
- In a separate bowl, whisk dry ingredients.
- Gradually add dry mix to wet. Mix until a thick batter forms.
- Fold in carob chips and walnuts.
- Divide 177 g of batter per mini loaf.
- Bake for 15–17 minutes, until a toothpick comes out with just a few moist crumbs.
- Let cool completely before frosting.
Walnut Butter Frosting instructions
- In a stand mixer, combine warm melted carob, walnut butter, maple allulose, shortening, and powdered allulose.
- Mix until smooth and fully emulsified.
- Transfer the bowl to the freezer for 10–15 minutes only—just until half the mixture is set and half is still glossy and soft.
- Transfer the bowl to the freezer for 10–15 minutes only—just until half the mixture is set and half is still glossy and soft.
- NOTE: Use fully melted carob, then chilling the frosting only partially in the freezer, gives you the perfect texture—rich, thick, and glossy, with zero separation or graininess.
Assemble
- Drizzle cooled caramel sauce over cakes in a zig-zag.
- Pipe generous decorative swirs of whipped carob walnut frosting on top of caramel.
- Garnish with a walnut half, dusting of cinnamon, or mini carob chips.