Death by Chocolate Brownie Cake – Gluten Free, Vegan Recipe

July is a special month. Why, it’s my daughters’ birthday month. Funny though, as that seems to be the only similarity they share. Child#1 is all into big celebrations, fancy gifts and memorable experiences. While Child#2 is more laid back, traditional (Yes, she’s the one who loves the yearly free Slurpees) and preferred an intimate family dinner at home.

Since this year, I gave in and threw a big surprise birthday/graduation/confirmation party for our eldest, I wanted to do something extra for Child#2 for her super laid back family day celebration.

After endless asking, her only request was for me to  make her a delicious brownie cake that we all can enjoy. Sounds too ordinary? Well, let’s just say that between the her and her two brothers, that cake had to be free of gluten, dairy, egg, soy, all tree nuts, peanuts and sesame. Not to mention, must tastes delicious and really close to the real thing (non allergy free counterpart).

While I have been baking allergy friendly from scratch for years and now has a collection of perfected recipes, there are times when I choose to use some of my well loved and trusted Namaste Foods products.

Believe me, you can never go wrong with this brand.  Namaste Foods has been in the market for 17 years. That’s way before the gluten free trend. Their products are free of top 8 allergens, vegan friendly, no preservatives and made in a dedicated facility.

This dark chocolate fudge-like brownie cake for instance only required seven ingredients and was a cinch to make. The result though can rival any high end French bakery. Okay, I admit, the over all look of the cake was more rustic. But taste wise, it’s definitely a winner.

Ingredients

1 box Namaste Foods Gluten Free Organic Dark Chocolate Brownie Mix

1/2 cup coconut oil

1/2 cup hot water

4 tsp. Namaste Foods Egg Replacer

4Tbs. warm water

1/2 jar Freedom Foods Smudge * (top 8 free but made in a facility that also process soy)

1 cup Enjoy Life Semi-Sweet Chocolate Mini-Chips

 

1. Preheat oven to 350 degrees. Line a 9×9 inch square baking pan with parchment paper.

2. Combine the egg replacer and warm water in a small bowl.

3. Using an electric mixer, blend the mix, coconut oil, hot water and egg replacer mix for about two minutes.

4. Spread the batter in the prepared pan and bake for 30-35 minutes.

5. Remove from the oven and cool on a wire rack.

6. Once cooled, frost with the smudge.

7. Top with the chocolate morsels.

 

 

 

 

(Note: I’ve received free products to facilitate this review. See my full disclosure here.)