The English Post

Gluten free brownies cake

Written by Veronica Lavenia
Credits: © Ph. Veronica Lavenia – The Wolf Post

Brown rice flour, fresh organic butter and high quality chocolate are the three basic ingredients for this heavenly, moist gluten free dark chocolate brownies cake. The texture is similar to a soft chocolate cloud that melts in the mouth. Chocolate 70% is the key to this recipe, perfect also with a drop of honey in place of sugar.

Gluten free brownies cake: Ingredients

Serves 8-10

100 (3½ oz) organic butter

200 g (7 oz) Sicilian raw chocolate, 70%

250 g (9 oz) brown rice flour, sifted

1 tsp organic baking powder

1 tbsp raw cocoa powder

Pinch of sea salt

2 organic free range eggs, beaten

80 g (3 oz) coconut sugar

Gluten free brownies cake: Method

  1. Preheat the oven to 180°C (350°F). 
  2. Melt the butter. Turn off the fire and add the chocolate. Make it cool. 
  3. In a bowl, mix the brown rice flour, organic baking powder, cocoa powder and a pinch of sea salt. 
  4. In an another bowl, mix the eggs with sugar. Add the dry ingredients a little at a time. Add the melted chocolate and mix. 
  5. Pour the mixture into a square baking pan, covered with baking paper and bake for 25 minutes.

© Ph. Veronica Lavenia – The Wolf Post

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate