> Recipes > Chocolate

Dairy- and gluten-free chocolate and pecan brownie cake

by Andrea Soranidis
Dairy- and gluten-free chocolate and pecan brownie cake

Dairy- and gluten-free chocolate and pecan brownie cake

PT1H

Why not try?

You can’t help but love this moist and decadent brownie cake. Light compared with any other chocolate cake and made with healthy ingredients, this fudgy brownie cake contains less sugar and fats than you’d find in a traditional brownie recipe.

Plus, it's totally dairy-free and gluten-free, making it suitable for anyone with these kinds of food allergies. They do contain eggs so substitute with a suitable alternative like mashed banana for a vegan version.

What makes this brownie cake incredibly delicious and fudgy (but secretly healthy) is avocado. This superfood adds the richness you need, together with plenty of extra healthy benefits, allowing you to skip other fats like butter or oil. I often use avocado when making desserts, as it's completely tasteless and extremely versatile. You can make all kinds of dessert, from healthy ice creams to melt-in-your-mouth truffles, cakes and of course, brownies.

This showstopping brownie cake comes together in about 45 minutes and requires simple ingredients that you probably have in your kitchen already. Use only high-quality dark chocolate, which is naturally dairy-free because it's made with cocoa and cocoa butter only.

Start by blending all of the brownie ingredients in a food processor, then divide the mixture between two cake pans and bake for 20-25 minutes.

Once the two cakes are baked, arrange them on a cooling rack. A little patience is needed, as you'll need to wait for them to cool down before removing them from the pan.

In the meantime, make a delicious coffee buttercream to fill your brownie cake. All you have to do is mixing icing sugar, dairy-free spread spread (I use Pure sunflower) and a tablespoon of chilled espresso in a bowl. Make sure to keep the cream in the fridge until the cakes are cool.

Spread the coffee buttercream over one of the cakes, and top with the other cake (top upside down, so you have a smooth even surface). Arrange the cake on a cooling rack and pour all over it the chocolate glaze, then pat all the sides with crumbled pecans and almonds. Try to do this as quickly as possible, as the chocolate glaze sets up very fast.

Et voila, in less than one hour you'll have a showstopping cake with very little effort!

Moist, rich and completely dairy- and gluten-free, this chocolate and pecan brownie cake is sure to satisfy your chocolate cravings with none of the guilt.

Ingredients

Metric

Imperial

image
image
1
Preheat oven to 180°C/gas mark 4. Grease two 8 inch cake tins with dairy-free spread
2
Add the avocado flesh to a food processor, then fold in eggs, vanilla and water. Blend all of the ingredients until creamy
3
Add the sugar, cocoa powder, rice flour, melted chocolate, pecans and chocolate chips. Stir together all of the ingredients, fold in the baking soda and stir until just combined
4
Transfer the mixture to your prepared tins, levelling out the top and spreading the mix out to the edges
5
Sprinkle with sea salt flakes and bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean
6
Allow to cool completely before removing from the tins and placing on a cooling rack
7
Meanwhile, prepare the buttercream. Mix together the dairy-free spread and icing sugar, gently pour in the coffee and beat the mixture until creamy and smooth. Keep in the fridge until ready to use
8
Spread the buttercream over one of the cakes and place the remaining cake upside-down on top
9
To prepare the glaze, melt the chocolate in a heatproof bowl over a pan of boiling water. Once melted, mix in 1 tbsp of water and allow to cool a little
10
Pour the chocolate glaze over the brownie cake, making sure it's evenly coated on all sides
11
Decorate the edges of the cake with chopped pecans and almonds, making sure you work quickly before the glaze sets
12
Top with halved pecans, allow to set and serve at room temperature or slightly chilled. You can store in the fridge in an airtight container for up to 2 days if not serving immediately. Enjoy!

Find out more about Pure’s #BakeDairyFree challenge here, where you can win a baking kit worth £1,000.

 
 
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Dairy- and gluten-free chocolate and pecan brownie cake

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...