Gluten-Free Brownie Cake
Gluten-Free Brownie Cake Recipe a decadent and dense cake perfect for any occasion. Made with homemade syrup, monkfruit, and cassava flour.
Servings 18 servings
Calories 242kcal
Equipment
8-inch cake pan
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
Serving: 10thin servings | Calories: 242kcal | Carbohydrates: 22g | Protein: 4g