Brownie Cake gluten free, dairy free

Brownie Cake gluten free, dairy free

Brownie Cake gluten free, dairy free is an American recipe that serves 6. For $1.49 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 775 calories, 10g of protein, and 47g of fat per serving. If you have flour blend, coconut oil, vanilla paste, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Foodista. 5 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. Users who liked this recipe also liked 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).

7 ounces Earth Balance Soy Free Spread, melted and cooled
1 cup red quinoa
soy buttery spread
5 large eggs, room temperature
1 cup red quinoa
2 cups cane sugar
1 cup red quinoa
granulated sugar
1/2 cup 72% dark chocolate (Trader Joe's Pound Plus, the red wrapper), chopped
1 cup red quinoa
dark chocolate

1 teaspoon pure vanilla paste (I use Nielsen Massey)
1 cup red quinoa
vanilla paste
1 teaspoon espresso powder (Medaglia D'Oro)
1 cup red quinoa
instant espresso
1/2 cup gluten free flour blend (2 Tablespoons each: Brown Rice Flour, White Rice Flour & Tapioca Starch)
1 cup red quinoa
gluten free flour mix

3/4 cup Cocoa Powder
1 cup red quinoa
cacao powder
Coconut oil for greasing the baking dish
1 cup red quinoa
coconut oil


  • Step 1 : Preheat the oven to 325 degrees F.
  • Step 2 : Lightly spread coconut oil in an oval baking dish (9x12x2 inch deep).
  • Step 3 : Measure out the flour and cocoa powder and sift into a bowl, set aside.
  • Step 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.
  • Step 5 : When the egg and sugar mixture looks ready, lower the speed to low, add the vanilla and espresso powder.
  • Step 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).
  • Step 7 : Mix just until combined.
  • Step 8 : Add the margarine and mix for another 10 seconds until combined.
  • Step 9 : Pour the brownie mixture into the greased dish.
  • Step 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.
  • Step 11 : Bake for 65 minutes exactly.
  • Step 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.
  • Step 13 : Serve warm.
  • This recipe is vegetarian. Vegetarian
  • This recipe is dairy-free. Dairy-free