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Brownie Cake gluten free, dairy free

 
One serving costs about $1.15

$1.15 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free dessert American
spoonacular Score:34%

Spoonacular Score: 34%

 

If you want to add more American recipes to your repertoire, Brownie Cake gluten free, dairy free might be a recipe you should try. For $1.15 per serving, you get a dessert that serves 6. Watching your figure? This dairy free recipe has 678 calories, 10g of protein, and 35g of fat per serving. A mixture of coconut oil, eggs, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so yummy. 5 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so awesome. Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Dairy-Free and Gluten-Free Brownie Trifle, and Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free are very similar to this recipe.

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
7 oz
7 oz soy buttery spread
soy buttery spread
5 large
5 large eggs
eggs
2 cups
2 cups cane sugar
cane sugar
0.5 cups
0.5 cups red dark chocolate
red dark chocolate
1 tsp
1 tsp vanilla paste
vanilla paste
1 tsp
1 tsp espresso powder
espresso powder
0.5 cups
0.5 cups white gluten free cake flour blend
white gluten free cake flour blend
0.75 cups
0.75 cups cocoa powder
cocoa powder
some
some coconut oil
coconut oil
7 oz soy buttery spread
7 oz
soy buttery spread
5 large eggs
5 large
eggs
2 cups cane sugar
2 cups
cane sugar
0.5 cups red dark chocolate
0.5 cups
red dark chocolate
1 tsp vanilla paste
1 tsp
vanilla paste
1 tsp espresso powder
1 tsp
espresso powder
0.5 cups white gluten free cake flour blend
0.5 cups
white gluten free cake flour blend
0.75 cups cocoa powder
0.75 cups
cocoa powder
some coconut oil
some
coconut oil

Equipment

hand mixer
hand mixer
roasting pan
roasting pan
baking pan
baking pan
kitchen towels
kitchen towels
bowl
bowl
oven
oven
hand mixer
hand mixer
roasting pan
roasting pan
baking pan
baking pan
kitchen towels
kitchen towels
bowl
bowl
oven
oven


Instructions

Preheat the oven to 325 degrees F. Lightly spread coconut oil in an oval baking dish (9x12x2 inch deep). Measure out the flour and cocoa powder and sift into a bowl, set aside. In the bowl of an electric mixer, (or using a hand mixer) with the paddle attachment, beat the eggs and sugar on medium-high for about 5 minutes, until it looks very thick and pale yellow - like a cake batter. When the egg and sugar mixture looks ready, lower the speed to low, add the vanilla and espresso powder. Slowly add the flour and cocoa powder mixture (I like to put a dish towel over the mixture so I dont have cocoa dust everywhere). Mix just until combined. Add the margarine and mix for another 10 seconds until combined. Pour the brownie mixture into the greased dish. Place dish into an even bigger roasting pan, then slowly add very hot tap water (you do not want any water to splatter into the brownie dish) around the roasting pan filling it about halfway up the side of brownie dish. Bake for 65 minutes exactly. Allow it to cool for 20 minutes before serving. It will appear like a cake on the outside with a pudding like texture inside. Serve warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.15
Ingredient
7 ounces soy buttery spread
5 larges eggs
2 cups cane sugar
½ cups red dark chocolate
1 teaspoon vanilla paste
1 teaspoon espresso powder
½ cups white gluten free cake flour blend
¾ cups cocoa powder
some coconut oil
Price
$1.42
$1.55
$0.55
$1.41
$0.43
$0.03
$0.25
$1.04
$0.22
$6.88

Tips

Health Tips

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Disclaimer

Nutritional Information

Quickview
678 Calories
9g Protein
34g Total Fat
90g Carbs
4% Health Score
Limit These
Calories
678
34%

Fat
34g
54%

  Saturated Fat
12g
80%

Carbohydrates
90g
30%

  Sugar
74g
83%

Cholesterol
175mg
59%

Sodium
286mg
12%

Caffeine
39mg
13%

Get Enough Of These
Protein
9g
20%

Vitamin E
6mg
47%

Vitamin A
1518IU
30%

Selenium
21µg
30%

Manganese
0.59mg
29%

Copper
0.55mg
27%

Phosphorus
205mg
21%

Magnesium
78mg
20%

Vitamin K
19µg
19%

Fiber
4g
18%

Vitamin B2
0.3mg
17%

Iron
2mg
16%

Zinc
1mg
11%

Potassium
298mg
9%

Vitamin B5
0.81mg
8%

Folate
29µg
7%

Vitamin B12
0.42µg
7%

Vitamin D
0.95µg
6%

Vitamin B6
0.1mg
5%

Calcium
46mg
5%

Vitamin B3
0.52mg
3%

Vitamin B1
0.04mg
3%

covered percent of daily need

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