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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? Recipe from thepetitecook.com

Chocolate Coffee Brownie Cake

Course: Dessert
Cuisine: Allergy-friendly
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Print Recipe

Ingredients

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

Coffee buttercream

  • 100 g of vegan butter or margarine + extra for greasing
  • 200 g of icing sugar
  • 1 tbsp of espresso coffee chilled

Chocolate glaze

  • 150 g of 70% dark chocolate (I've used dairy-free)
  • 1 tbsp of water or soy milk

To Decorate

  • 100 g of pecan nuts finely chopped + 6 halved for topping
  • 50 g of flaked almonds toasted

Instructions

  • 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.