Brownie Cake gluten free, dairy free

If you have about 45 minutes to spend in the kitchen, Brownie Cake gluten free, dairy free might be an awesome gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe serves 6. For $1.49 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 775 calories, 10g of protein, and 47g of fat. Not a lot of people made this recipe, and 5 would say it hit the spot. It is brought to you by Foodista. It works well as a dessert. If you have earth balance soy free spread, eggs, cocoa powder, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of American food. Overall, this recipe earns a rather bad spoonacular score of 21%. 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) are very similar to this recipe.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees F. Lightly spread coconut oil in an oval baking dish (9x12x2 inch deep). Measure out the flour and cocoa powder and sift into a bowl, set aside. In the bowl of an electric mixer, (or using a hand mixer) with the paddle attachment, beat the eggs and sugar on medium-high for about 5 minutes, until it looks very thick and pale yellow - like a cake batter. When the egg and sugar mixture looks ready, lower the speed to low, add the vanilla and espresso powder. Slowly add the flour and cocoa powder mixture (I like to put a dish towel over the mixture so I dont have cocoa dust everywhere). Mix just until combined. Add the margarine and mix for another 10 seconds until combined. Pour the brownie mixture into the greased dish. Place dish into an even bigger roasting pan, then slowly add very hot tap water (you do not want any water to splatter into the brownie dish) around the roasting pan filling it about halfway up the side of brownie dish. Bake for 65 minutes exactly. Allow it to cool for 20 minutes before serving. It will appear like a cake on the outside with a pudding like texture inside. Serve warm.

 

Step by step:

1. Preheat the oven to 325 degrees F.

2. Lightly spread coconut oil in an oval baking dish (9x12x2 inch deep).

3. Measure out the flour and cocoa powder and sift into a bowl, set aside.

4. In the bowl of an electric mixer, (or using a hand mixer) with the paddle attachment, beat the eggs and sugar on medium-high for about 5 minutes, until it looks very thick and pale yellow - like a cake batter.

5. When the egg and sugar mixture looks ready, lower the speed to low, add the vanilla and espresso powder.

6. Slowly add the flour and cocoa powder mixture (I like to put a dish towel over the mixture so I dont have cocoa dust everywhere).

7. Mix just until combined.

8. Add the margarine and mix for another 10 seconds until combined.

9. Pour the brownie mixture into the greased dish.

10. Place dish into an even bigger roasting pan, then slowly add very hot tap water (you do not want any water to splatter into the brownie dish) around the roasting pan filling it about halfway up the side of brownie dish.

11. Bake for 65 minutes exactly.

12. Allow it to cool for 20 minutes before serving. It will appear like a cake on the outside with a pudding like texture inside.

13. Serve warm.

Nutrition Information:

covered percent of daily need