Fudgy Cake Brownies (Paleo, Dairy Free, Nut Free, Sugar Free)
The perfect mix between a fluffy chocolate cake and a rich brownie, these Fudgy Cake Brownies make a delicious post dinner dessert or guilt free mid-day snack. These paleo brownies are also gluten, dairy and nut free, making them safe for the whole family!
These are the perfect mix between a fluffy chocolate cake and a dense fudgy brownie, and the frosting is just the icing on the cake (pun intended)!
I wanted to make sure that everyone could enjoy these, so I made them free of gluten, dairy and nuts. Instead, these cake brownies are made with cassava flour.
What is Cassava Flour
Cassava is produced from a root called yucca. It has a very mild flavor, and helps gluten free baked goods hold together better than other whole-food flours without having to rely on gums.
Cassava flour is easier to swap out for traditional wheat flour as opposed to other gluten or grain free flours like coconut flour or almond flour.
Cassava flour is also a resistant starch. The good flora in the gut feeds off of the resistant starch, which in turn, helps fight against pathogens, antigens, inflammation, and autoimmune diseases.
Fudgy Cake Brownies
The perfect mix between a fluffy chocolate cake and a rich brownie, these Fudgy Cake Brownies make a delicious post dinner dessert or guilt free mid-day snack.
Makes: 12 small brownies
Prep time: 10 minutes
Cook time: 23 minutes
Ingredients for the Brownies:
1/2 cup cassava flour
1/2 cup cacao powder
2 tablespoons tapioca flour
1 tablespoon psyllium husk
6 tablespoons unsweetened coconut milk
3 pasture raised eggs
1/4 cup monk fruit sweetener
1 tablespoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon vanilla extract
Ingredients for the Frosting:
1 cup lily sugar-free chocolate chips
1/4 cup palm oil shortening
2 tablespoons monk fruit sweetener, or coconut sugar
Preheat the oven to 350°F. Grease a small glass container with coconut oil and set aside.
Add cassava flour, cacao powder, tapioca flour, sweetener, eggs, coconut milk, vanilla extract, salt and baking powder to a bowl and mix until combined.
In a small bowl, add apple cider vinegar and baking soda and let fiz. Add it to the mixing bowl and stir to combine.
Pour batter into prepared glass dish and bake for 23 minutes or until just cooked through.
While the brownies cook, prepare the frosting. Melt the chocolate chips in a double boiler. Once metled, add to a mixing bowl with the shortening and sweetener and mix with an electric mixer. Once brownies have cooled, add frosting over the top.
Garnish with extra chocolate chips, slice, serve and enjoy!