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 too
Course: DessertDifficulty: Easy4
servings30
minutes40
minutesIngredients
- 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
Directions
- 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.
Notes
- 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.
PIN IT
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Until then, tchau
WOW! MIND BLOWING!! THIS IS SUCH A GREAT RECIPE, YOUR BROWNIES LOOK SO FLUFFY AND JUST HELLA MOUTH WATERING, BTW I AM 13 AND I AM BAKING FROM WHEN I WAS EIGHT AND I LOVE IT AND THROUGHOUT MY JOURNEY, I FAILED LIKE MISERABLY BUT I DIDN’T GIVE UP AND I WOULD SAY THAT THERE ARE A FEW THINGS THAT I DO KNOW HOW TO BAKE. WISH YOU A LOT OF LUCK AND SUCCESS FOR YOUR FUTURE
. MUCH LOVE ♥
Laiba
Wow baking since you were 8! That is amazing. Thank you so much for your lovely comment and I wish you lots of luck and happiness!
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looks yummy
Thank you !!
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It wrote his ideas while reading the post amazingly::)
Best regards,
Thomassen Henneberg