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!
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
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
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Until then, tchau