Chocolate brownie cake with a decadent, silky smooth cheat chocolate frosting that will have you addicted! Both dairy and gluten free, say what now?!
Brownie cake
Brownie cake WITH frosting. Need I say more?
Okay so this brownie cake is gluten free AND dairy free. But you would have never thought it. It looks and tastes just as fudgy and decadent as a typical brownie cake.
I made this beauty for Ramadan and the kids loved it. Their eyes popped out of their cute little heads when I brought it out. It was THE perfect sweet treat after a long day of fasting. It took no time to make and the frosting was the perfect addition. Keep reading and I will get on to how EASY this frosting is!
Oat flour
Oat flour is extremely easy to access and economical. You can get organic oats for for around £3 for a kilo and I just love using oat flour in baking.
I used it as the flour base for this brownie and it worked so well. It kept the brownie nice and dense as well as super moist (yup I said moist).
You could also use any type of flour. On separate occasions I tried this recipe with regular wheat flour and cassava flour, both worked out to be very similar. As the recipe calls for only 1/4 of flour, the recipe is very forgiving so try your favourite flour..just do not use coconut flour. Please no coconut flour swaps unless stated, that flour needs a whole lot of moisture!
Cheat frosting!
This frosting is extremely easy to make. The only down side is you have to wait for it thicken. I like to make this the night before OR 2/3 hours in a cold fridge is also fine.
I have seen so many people doing this coconut frosting for the past couple of years on Youtube, food blogs and Instagram. I just had to try it. This recipe is super chocolatey, low on sugar, dairy free and junk free!
For this addictive cheat frosting all you need is a bar of good quality chocolate and a cold can of 100% coconut cream from a can. If you have coconut milk then make sure it is only the thick solid part not the milky part. You may need 2 cans if you are using coconut milk. Coconut cream has almost double the amount of solids as coconut milk so I just used 1 can.
Catch the full step by step in the recipe section down below.
So if you have a chocolatey sweet tooth you are going to love this and if you have kids then they are really going to love this! The cake and frosting take no time to make at all and it looks quite impressive if I do say so myself.
Catch the full recipe down below and I hope you enjoy making and eating this as much as we did.
Ingredients
Brownie cake
- 3 medium eggs
- 1/3 cup coconut sugar
- 1/4 cup coconut oil or melted butter or olive oil
- 1/4 cup oat flour or regular wheat flour or cassava flour
- 1/4 cup cacao powder or cocao powder
- 100 grams dark chocolate 70%
- pinch of salt
- 1/2 teaspoon baking soda
Frosting
- 1 can 100% coconut cream
- 1 100 gram dark chocolate bar
- 1 tablespoon honey optional
Instructions
Brownie cake
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To begin melt the chocolate bar and let this cool down. While waiting for the chocolate to cool, in a bowl add the wet ingredients together and whisk until silky smooth.
Dust with cacao/cocoa and grate some dark chocolate shavings!Enjoy, they taste even better after a day in the fridge.
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Mix in the dry ingredients and whisk again until completely smooth. Next whisk in the melted chocolate.
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Bake for 15 mins in an oven at 175*C. (Don’t over cook or else you wil have a dry brownie cake!)
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Wait for the cake to 100% cool down before adding the frosting. *Completely cool*, you do not want to add the frosting to a even slightly warm cake as it will slide right off!
Cheat frosting
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Melt the chocolate bar.
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Scoop the solid part of the can and honey into the warm melted chcolate and whisk until fully smooth.
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Let the chocolate coconut mixture cool down..I like to leave in the cold part of my fridge for around 3 hours or better yet the night before so its extra thick.
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Once thick and cool whisk with a electric whisk to create thick fluffy whipped style frosting. (I have not tried this with a regular whisk.)
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*NOTE* if your coconut can is not 100% coconut and it has other ingredinets like additives and preservatives then it will not thicken. It will just become very runny and will not hold its shape even when cooled down. You will definitely need 100% coconut.
The frosting is of course not like typical frosting but I love it. It's a lighter, healthier verison that my dairy free son can enjoy without any worries!
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