Plant-based Brigadeiro Cake

Tempo de preparo 2 hours
Rende até 1 cake of 20cm
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Sobre a receita

This recipe for Brigadeiro Cake with Ingredients of Vegetal Origin was developed by Chef Vivian Feldman live on instagram



  • 2 cups of boiling water
  • 100 grams of cocoa powder Melken 100% cocoa
  • 2 tea spoons of soluble coffee powder
  • ½ Cup of oil
  • 1 tablespoon of vinegar
  • 300 grams of wheat flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 200 grams of refined sugar
  • filling/topping:

  • ½ cup of roasted unsalted cashew nuts
  • 250 grams of Melken Chocolate with Vegetable Milk
  • ½ cup of vegetable milk (almond, coconut, oat, rice…)

Modo de preparo


Mix boiling water with Melken 100% cocoa powder, coffee, oil and vinegar. Reserve. In another container sift the flour, bicarbonate and salt and add the sugar. Pour the liquids into the dry ones and beat with a wire whisk until obtaining a homogeneous mass. Pour into a greased baking dish sprinkled with cocoa and place in a preheated medium oven for approximately 35 minutes, or until it resists to the touch in the center.



Cover the chestnuts with water and let them soak for 2 to 24 hours. Drain the water and put the chestnuts in the blender. Add the finely chopped Melken Chocolate with Vegetable Milk and the almost boiling milk. Beat for 2 minutes until you get a smooth and shiny cream. Refrigerate until firm to use.


  • You can bake this cake in different baking pans and vary the decorations, as this frosting is firm enough to use with a pastry tip