Gluten-Free Brownie Cake is decadent, moist, rich, and fudgy. Just one bite will have you hooked. If you love brownies then this cake will have you drooling. What’s not to love in a fudgy and rich chocolate cake? Believe it or not, it is topped with Ganache. Topped with a beautiful chevron design to add to the appeal. Each delectable bite will have you craving just one more. What’s better than chocolate cake and a glass of almond milk or milk?
Gluten-Free Brownie Cake:
Indeed, one of the reasons this cake is so fudgy is that it has Homemade Chocolate Syrup inside it. In fact, the syrup helps to create a fudgy brownie-like texture. Not to mention, the decadent chocolate ganache topping with thin lines of vanilla frosting adds to the appeal. Needless to say, not only is it dense and delicious it is beautiful to look at. Consequently, it is perfect for a birthday cake or special occasion.
At any rate, this makes an 8-inch cake. Since it is so rich and dense you only need a little piece. In my humble opinion, it makes about 14 slices. In other words, this is definitely not a low-carb or low-calorie cake. It is the perfect chocolate lovers cake or dessert. Enjoy it even more with a little whipped cream and some fresh berries. Moreover, it would be a perfect dessert for Valentine’s Day or a date night.
Check out my blog posts for Cassava Flour Information and Monkfruit Sweetener Facts and Recipes. Amazon has monkfruit sweetener.
Gluten-Free Brownie Cake:
Ingredients:
- 1/2 cup coconut oil
- 1 cup monkfruit sweetener
- 4 room-temperature eggs
- 1 1/2 cups homemade chocolate syrup
- 1 tbsp vanilla
- 1 1/4 cup cassava flour
- 1/2 cup powdered monkfruit
Gluten-Free Brownie Cake Directions:
First, preheat the oven to 325 F. Second, Grease and flour with cassava flour in an 8-inch round pan. Finally, place the parchment down at the bottom of the pan. Third, cream together coconut oil and monkfruit until it is light and fluffy. Finally, add the eggs one at a time. Add in the chocolate syrup and vanilla until well blended. Meanwhile, add in the flour a little at a time until all of it is incorporated.
Lastly pour into the pan. This cake will not rise as it is very dense. Place the cake into the oven for 40 -45 minutes until a cake tester comes out clean.
Decoration Frosting Ingredients:
- 1/2 cup powdered monk fruit
- 1 1/2 tbsp water
Directions:
First, stir the ingredients together. Next, place them into a piping bag (or cut out a tip of a plastic bag) with a narrow tip. Test to make sure the tip is the right size. Put the frosting aside.
Ganache:
- 1 cup of coconut milk only the thick part
- 1 1/2 cups chocolate chips
- 1 1/2 tsp instant coffee granules
Place chocolate chips over a double boiler once hot remove from heat and stir into the hot coconut milk. Add in instant coffee. 
Finally, stir in the chocolate. Stir until the chocolate is melted.
Putting Ganache on the Cake:
Make sure the cake is cold. Place the cake onto a cooling rack. Flip the cake upside down over a Pour Ganache over the cake. Tilt the cake so that all the sides get coated. 
Allow the cake to sit for a few minutes to allow the excess ganache to drip off. The ganache should still be warm.
Directions for Making Chevron Design on Cake:
After the cake has the ganache. Next, using the white frosting make straight lines across your cake.
Lastly, take the back of a small narrow knife and run it through your frosting one way. Once, on the other side of the cake run the knife back through the next line in the other direction until you have gone over the whole cake.
Gluten-Free Brownie Cake
Equipment
Ingredients
- 1/2 cup coconut oil
- 1 cup monkfruit Sweetener
- 4 whole room teperature eggs
- 1 1/2 cups homemade chocolate syrup see refined sugar-free recipe on my blog
- 1 tsp pure vanilla
- 1 1/4 cup cassava flour
Chevron Ingredients:
- 1/4 cup powdered monkfruit
- 2 tsp water
Ganache
- 1/2 cup coconut milk only the thick part pour the remaining milk into a container and store in the fridge
- 1 cup stevia sweetened chips
- 1 1/2 tsp instant coffee.
Instructions
Brownie Cake Directions
- First, preheat the oven to 325 F.
- Grease and flour with cassava flour in an 8 inch round pan.
- Second, cream together coconut oil and monkfruit until it is light and fluffy.1/2 cup coconut oil, 1 cup monkfruit Sweetener
- Third place parchment down in the bottom of the pan.
- Next, grease and oil the pan.
- Finally, add in the eggs one at a time.4 whole room teperature eggs
- Add in the chocolate syrup and vanilla until well blended.1 1/2 cups homemade chocolate syrup, 1 tsp pure vanilla
- Meanwhile, add in the flour a little at a time until all of it is incorporated.1 1/4 cup cassava flour
- Lastly pour into the pan.
- This cake will not rise as it is very dense.
- Place the cake into the oven for 40 -45 minutes until a cake tester comes out clean.
Chevron Directions
- First, stir ingredients together.2 tsp water, 1/4 cup powdered monkfruit
- Next, place frosting into a piping bag with a narrow tip.
- Test to make sure the tip is the right size.
- Put the frosting aside.
Ganache Topping
- Place coconut milk over a double boiler on medium heat.1 1/2 tsp instant coffee., 1/2 cup coconut milk only the thick part
- Next, stir in chocolate.1 cup stevia sweetened chips
- Continue stirring until all the chocolate is melted.
Decorating the Cooled Cake
- Make sure the cake is cold.
- Place the cake onto a cooling rack.
- Flip the cake upside down and Pour Ganache over the cake.
- Tilt the cake so that all the sides get coated.
- Allow the cake to sit for a few minutes to allow the excess ganache to drip off.
- The ganache should still be warm.
Making the Chevron Design
- After the cake has the ganache.
- Next, using the white frosting make straight lines across your cake.
- Lastly, take the back of a small narrow knife and run it through your frosting one way.
- Once, on the other side of the cake run the knife back through the next line in the other direction until you have gone over the whole cake.
Notes
| Nutrition Facts | |
|---|---|
| Servings 10 | |
| Amount Per Serving | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 17 g | 26 % |
| Saturated Fat 9 g | 44 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 41 mg | 14 % |
| Sodium 26 mg | 1 % |
| Potassium 206 mg | 6 % |
| Total Carbohydrate 22 g | 9 % |
| Dietary Fiber 6 g | 25 % |
| Sugars 5 g | |
| Protein 3 g | 6 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 9 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
It looks yummy yummy, I will try it.
It is so moist and decadent. Sending wishes for a wonderful week.
Please let me know if you do try it. It is so moist and delicious.
This looks so decadent and delicious! I am a total chocolate lover, and could probably eat this every single day and still be obsessed. I love the gorgeous decoration on the top, and it’s totally perfect to celebrate Valentine’s Day coming up. Yum!
Kait, this cake is so ooey-gooey good. May your week be filled with joy!
It is so delicious and moist. It would be perfect for Valentine’s Day.