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Brownie cake

Sunday 3 rd March 2013

For my youngest daughter’s birthday I prepared her favorite cake: the brownie. I adapted the recipe to be gluten-free, dairy-free and egg-free.
I covered it with icing sugar and to make words I just melted some chocolate and wrote them with a device for baking decorations

gluten-free, dairy-free, eggs-free, baking powder free


Ingredients (for 8 persons):

225 gr, dark chocolate
125 gr. margarine Vitakell or coconut butter
200 gr. caster sugar
150 gr almond powder
75 gr grinded walnuts

Icing: look at the recipe here

Words: melted dark chocolate with some water


Preheat the oven to 170ºC

Melt chocolate with butter at very low temperature. Mix with sugar and let it cool down a little bit.

Beat eggs and add to the batter. Add also almonds and walnuts.

Grease a medium cake mold and pour the batter into.

Bake for 40 minutes at 170ºC.


If eggs are tolerated is even better to add 3 eggs to the ingredients, the cake will be moister and fluffier.

I’ve used “Frosting Deco Pen” de Kuhn Rikon for decoration

You can bake muffins as well with this brownie recipe.


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