Ready for the easiest fluffy gluten free brownie CAKE recipe. And it’s totally plant-based too. You can thank me in the comments 😉
This was supposed to be a buckwheat brownie recipe, until I discovered I was out of buckwheat and teff flour. Luckily, there was some all-purpose gluten-free flour in the pantry. Instead of the traditional brownie recipe, we always make, the switch in flours actually created the most delicious, fluffy, decadent..cake?. 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. Experimentation oftentimes generates some really great recipes. 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. The outcome will oftentimes impress you.
The best part of this recipe is that it is super quick to make. Refined sugar-free, dairy free and totally plant-based. You can also try it with different flours and make it into a cookie or a brownie (by swapping buckwheat or teff for the all-purpose flour) A perfect recipe to make when you don’t have much time and need a winning dish!
Simple Fluffy Gluten-Free Brownie Cake, yes it’s vegan tooCourse: DessertDifficulty: Easy
- Dry Ingredients
1 cup Bob’s Red Mill gluten-free flour
1/4 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.
Thanks for reading! Make sure to follow me over on Pinterest where I share and pin tons of easy vegan and gluten-free recipes. OR follow me over on Instagram where you can save my recipes to make later, see what we are up to on stories or connect with me on messages.
Until then, tchau