vegan, egg-free, dairy-free, nut-free Brownie cake. A riff on my vegan brownies — with a crackly, sugared top embedded with sweet‐tart plums (I used pluots, a plum and apricot hybrid) and served with espresso whipped coconut cream to round everything out. Best served slightly warm from the oven whilst the chocolate cake is still soft and a little fudgy and mousse‐like in the center.