Fall in love with this Chocolate Coffee Brownie Cake – Made with simple wholesome ingredients, this epic dessert is totally gluten-free and dairy-free. Can you believe that?
This is everything a good chocolate cake should be: a light and rich brownie base, creamy coffee filling and a rich glossy dark chocolate ganache icing.
What makes this brownie cake incredibly delicious but secretly healthy is the popular avocado.
I often use avocado when making desserts, it’s so versatile. Not only it adds the richness you need, but plenty of extra healthy benefits too, allowing you to skip extra fats like butter or oil. You can make all kinds of sweet treats, from healthy ice creams to melt-in-your-mouth truffles, and of course a mind-blowing brownie cake.
This Chocolate Coffee Brownie Cake comes together in less than 1 hour, and you only need simple ingredients you most probably have in your pantry already. Plus, it’s naturally dairy-free and gluten-free, making a great dessert for anyone with these food allergies. For an all-vegan version, substitute eggs with a suitable alternative (like mashed banana). I also use high-quality dark chocolate, which is naturally dairy-free because it’s made just with cocoa and cocoa butter.
[easy-tweet tweet=”Chocolate Coffee Brownie Cake – Decadent, rich #dairyfree and #glutenfree!” user=”PetiteCook”]
To make this easy Chocolate Coffee Brownie Cake start by adding all of the brownie ingredients in a food processor and mix until combined. Then divide the mixture in two small cake pans and bake for 20 minutes.
Once the two cakes are baked, allow them to cool on a cooling rack before removing them from the pan.
In the meantime, make a delicious vegan coffee buttercream to fill your brownie cake. All you have to do is mixing icing sugar with vegan butter or margarine, and a tablespoon of chilled espresso in a bowl.
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.
There you go! It takes a little less than 1 hour one hour to prepare a showstopping Chocolate Coffee Brownie Cake that has it all: loads of chocolate goodness, healthy awesome ingredients, and totally allergy-friendly.
Decadent, rich and completely dairy-free and gluten-free, this Chocolate Coffee Brownie Cake is sure to satisfy your chocolate cravings with none of the guilt!
Chocolate Coffee Brownie Cake
- 400 g of avocado flesh only
- 4 eggs
- 1 vanilla pod
- 2 tbsp of water
- 200 g of 70% dark chocolate melted (I've used dairy-free)
- 170 g of Dutch process cocoa powder
- 100 g of Demerara sugar or brown sugar
- 4 tbsp of rice flour
- 1 tbsp of bicarbonate of soda
- 2 tbsp of dark chocolate chips (I've used dairy-free)
- 2 tbsp of pecan nuts chopped
- 1 pinch of coarse sea salt
- 100 g of vegan butter or margarine + extra for greasing
- 200 g of icing sugar
- 1 tbsp of espresso coffee chilled
- 150 g of 70% dark chocolate (I've used dairy-free)
- 1 tbsp of water or soy milk
- 100 g of pecan nuts finely chopped + 6 halved for topping
- 50 g of flaked almonds toasted
- Preheat oven to 356°F/180C. Grease two 8inch cake tins with vegan butter.
- Add avocado flesh to a food processor, then fold in eggs, vanilla and water. Blend all of the ingredients until smooth.
- 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
- Transfer the mixture to your prepared tins, sprinkle with sea salt flakes and bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely before removing from the tins and placing on a cooling rack.
- Meanwhile, prepare the buttercream: ,mix together vegan butter and icing sugar, gently pour in the coffee and beat the mixture until creamy and smooth. Keep in the fridge until ready to use.
- Spread the buttercream over one of the cakes and place the remaining cake upside-down on top.
- For the glaze: melt the chocolate in a heatproof bowl over a pan of boiling water. Then mix in 1 tbsp of water and allow to cool slightly.
- Pour the chocolate glaze over the brownie cake, coating evenly all sides, and decorate the edges with chopped pecans and almonds.
- Top with halved pecans, allow to set and serve at room temperature or slightly chilled. Store in the fridge in an airtight container for up to 2 days.
I hope you will give this delicious brownie cake a try! Don’t forget to leave a comment below or on my Facebook page, and let me know how you liked it! Even better, snap a picture, tag it #thepetitecook and share it on Instagram! I can’t wait to see all your delicious creations :).