Dairy- and gluten-free chocolate and pecan brownie cake
Who would guess this delicious and fudgy indulgent chocolate cake is dairy-free? Andrea’s recipe is an entry in the Pure Bake Dairy Free challenge and is gluten-free too. Perfect for those with food allergies or if you’re simply looking to reduce dairy from your diet.
Ingredients
Brownie cake
- 400g of avocado , flesh only
- 4 eggs
- 1 vanilla pod
- 2 tbsp of water
- 200g of 70% dark chocolate , melted (make sure dairy-free)
- 170g of Dutch process cocoa powder
- 100g of Demerara sugar, or brown sugar
- 4 tbsp of rice flour
- 1 tbsp of bicarbonate of soda
- 2 tbsp of dark chocolate chips , (make sure dairy-free)
- 2 tbsp of pecan nuts, chopped
- 1 pinch of coarse sea salt
Coffee buttercream
- 100g of dairy-free spread , plus extra for greasing
- 200g of icing sugar
- 1 tbsp of espresso coffee , chilled
Chocolate glaze
- 150g of 70% dark chocolate , (make sure dairy-free)
- 1 tbsp of water
Decoration
- 100g of pecan nuts, finely chopped
- 50g of flaked almonds , toasted
- 12 pecan nuts, halves
Method
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!
Discover more:
Go to Comments
Dairy- and gluten-free chocolate and pecan brownie cake
