Cake Brownies (gluten & sugar free)

DSCF0357[Update: As a result of new allergies, this isn’t something I can eat anymore.  But I’ve decided to leave it on the blog because they’re still yummy] I’d made gluten-free, egg-free, lactose-free brownies before (see the recipe) and they’d turned out well, but today I was in the mood for brownies that had a more brownie-like consistency.  So I decided to try a completely different recipe. These cake brownies are a bit lighter than usual brownies (they’re more like mini cakes in some ways than brownies), but they still hit the spot and they were very easy to make.


Ingredients:

  • 3/4 cup butter
  • 1 and 1/2 cups Splenda or generic brand of sucralose (if you don’t need it to be sugar-free, you can use 1 and 1/4 cups sugar)
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 1/2 cups brown rice flour (gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup milk

Directions:

  1. Microwave butter until melted (or you can melt it on the stove in a saucepan).
  2. Stir melted butter, Splenda, and cocoa powered together in a bowl.
  3. Add the two eggs and vanilla, gently mixing until just combined.
  4. In another bowl, combine rice flour, baking powder, and baking soda together.
  5. Now, take turns adding the four mix and milk to the cocoa mixture and stirring after each.
  6. Pour the batter into a pre-greased 15x10x1 pan.
  7. Frost the brownies once they’re cooled.  I used Pillsbury Creamy Supreme Sugar Free Chocolate Fudge Flavor Frosting but you could also make homemade frosting.
  8. After you’ve frosted the brownies, let them sit in the refrigerator so the frosting can set (it’ll make it easier to cut through).  Then, serve and enjoy.
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6 thoughts on “Cake Brownies (gluten & sugar free)

    • It took a little experimenting to get brownies right, but I was quite happy with them. Sometimes I just want chocolate. 🙂

      Welcome to my blog! I enjoyed looking around yours earlier today. And thanks for commenting.
      ~Kelsey

  1. There are flourless ltcoocahe cake recipes, this is a traditional French thing, they started making them long before celiac disease was found to need a gluten free diet.But if it was me, I would go for a pavlova which is a HUGE meringue filled with fruit and cream. You can buy them ready made (check the label, of course), or make one.

    Meringue is just egg white and sugar, and cream and fruit are naturally gluten free (but if buying squirty cream, then you need to check the label to ensure it’s not thickened with something they can’t eat).

    Pavlova 6-8 Servings Meringue: 4 egg whites, 250g (bd lb) caster sugar, 1 tbsp cornflour (cornstarch),2 tsp lemon juicebc, 1 tsp vanilla essenceFilling:250ml (8 fl oz, 1 cup) double (heavy) cream2 bananas1 small pineapple2 passion fruit2 peachesPreheat oven to 150b0C (300b0F, gas mark 2).

    Whisk egg whites until peaking. Add sugar a tablespoonful at a time, whisking until the meringue is very stiff. Whisk in the cornflour, lemon juice and vanilla essence. Pile meringue mixture onto a baking sheet lined with paper and spread into a 23cm round.Hollow out the center slightly and bake for 1bd hours. Cool meringue, remove paper and place on a serving dish.Cut pineapple in half and scoop out flesh. Remove the central core and discard. Dice the rest of the pineapple.

    Peel the passion fruit and peaches and slice. Peel the bananas and slice.Whip cream until stiff and fold in some of the fruit. Pile into the centre of the pavlova and decorate with remaining fruit (don’t use bananas for decoration). Cafe creme gateau Servings 125g (4 oz) ground almonds, 250g (8 oz) caster sugar, 2 level tbsp instant coffee, 4 egg whites, 275ml (bd UK pint, 1bc US cups) double (heavy) cream, whippedicing sugar.

    Preheat oven to 190b0C (375b0F, gas mark 5). Dissolve coffee in the least amount of boiling water possible. Stir in almonds and sugar and mix well.Whisk egg whites until stiff, fold in the almond mixture. Divide between two 18cm (7″) loose bottomed cake tins. Level off.Bake for be-1 hour. Cool. Sandwich together with the cream, sprinkle with icing sugar and serve.

  2. I have looked everywhere on all kinds of sites and I just cant find one. Either it has nuts in it or has wheat in it. I want to make a chocolate cake or brownies for my mom that doesn’t have Wheat or any kind of nuts. So if anyone knows of a good recipe please share. Also if anyone knows a good supplement for flour that would be awesome. Thank you for taking the time to read this. Have a great day.

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