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A slice of cake with raspberries and whipped cream.
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5 from 2 votes

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.
Course Dessert
Cuisine American
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Prep Time 10 minutes
Cook Time 45 minutes
Decorating 10 minutes
Total Time 1 hour 5 minutes
Servings 18 servings
Calories 242kcal
Author LaRena Fry

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