Brownie Cake gluten free, dairy free
Brownie Cake gluten free, dairy free is an American recipe that serves 6. For $1.49 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 775 calories, 10g of protein, and 47g of fat per serving. If you have flour blend, coconut oil, vanilla paste, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Foodista. 5 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. Users who liked this recipe also liked Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Dairy-Free and Gluten-Free Brownie Trifle, and Gluten Free Lemon Pound Cake (with excellent dairy-free and egg-free options).
Ingredients
Earth Balance Soy Free Spread, melted and cooled
7 ounces Earth Balance Soy Free Spread, melted and cooled
eggs, room temperature
5 large eggs, room temperature
cane sugar
2 cups cane sugar
72% dark chocolate (Trader Joe's Pound Plus, the red wrapper), chopped
1/2 cup 72% dark chocolate (Trader Joe's Pound Plus, the red wrapper), chopped
pure vanilla paste (I use Nielsen Massey)
1 teaspoon pure vanilla paste (I use Nielsen Massey)
espresso powder (Medaglia D'Oro)
1 teaspoon espresso powder (Medaglia D'Oro)
gluten free flour blend (2 Tablespoons each: Brown Rice Flour, White Rice Flour & Tapioca Starch)
1/2 cup gluten free flour blend (2 Tablespoons each: Brown Rice Flour, White Rice Flour & Tapioca Starch)
Cocoa Powder
3/4 cup Cocoa Powder
Coconut oil for greasing the baking dish
Coconut oil for greasing the baking dish