So, this was suppose to be a brownie recipe, but then I ran out of buckwheat and teff flour and had to use an all purpose gluten free mix to make up for it. I have been making this brownie recipe for a while and what resulted was a delicious, fluffy, decadent dessert but it is more of a cross between a cake and a brownie! So a brownie cake was born!
Another reminder that experimentation in the kitchen is a good thing. It often times results in the unexpected but that is where some of the best recipes are made. It also can give you a really good idea of how different ingredients behave, taste or why they are important to a recipe. I have discovered many amazing substitutes and created entirely new recipes this way. While I did not get the rich brownie I was initially going for, I did get a really bomb brownie cake. Don’t fear your kitchen guys, or else you may never know your true potential! If you can, try and experiment or substitute ingredients once in a while. You will often be impressed with the outcome.
The best part of this recipe is that it is super quick to make. It is refined sugar free, dairy free and totally plant based. You can also try it with different flours and make into a cookie or a brownie if you like. A perfect recipe to make when you don’t have much time and need a winning dish!
Simple Fluffy Brownie CakeCourse: DessertDifficulty: Easy
- Dry Ingredients
1 cup Bob’s red mill gluten free flour
1/4 cup buckwheat flour
1/3 cup buckwheat flour
1/3 cup cocoa powder
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate chips
- Wet ingredients
1/2 cup dates, pitted
1/4 cup ground chia seeds
1 1/4 cups of boiling water
1/2 cup coconut oil
1/4-1/2 cup coconut sugar (depending on your preference for sweetness)
1 tbs vanilla extract or 1 vanilla pod, scrapped
- Preheat oven to 350 degrees and oil a brownie or cake pan. Then in a bowl add all the dry ingredients together and mix until well combined.
- Place the dates, chia, and hot water in a small blender and let it sit for 5 minutes. Then add in the coconut oil and mix until smooth.
- Add the date mixture, along with the coconut sugar, and vanilla to the dry mixture and stir until well combined. Add in the chocolate chips and stir once more.
- Pour into baking pan and bake for roughly 30 minutes or until a toothpick or fork comes out clean. Let it cool completely then cut into squares and serve.
- Can be kept in a sealed container for 3 days or for a week in the fridge. these also freeze well if you have extra.