This chocolate brownie cake with pecans is a delicious gluten-free dessert that gluten eaters are guaranteed to love too!
Made from a mixture of tapioca flour, buckwheat flour and almond meal / ground almonds, this cake is a rich chocolate cake that is chewy on the edges and fudgy in the middle.
We think it is best served slightly warm with a scoop of vanilla ice cream or a drizzle of cream and some fresh berries - raspberries work especially well.
Feel free to use walnuts instead of pecans. I think it is equally delicious made with them, although they have more of a pronounced flavour in the cake. My husband preferred the pecans, which is why I have used them here. My son, well - he enjoyed them both and was far too busy being preoccupied with the rich chocolate taste, the chocolate-fiend that he is.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 100 g unsalted butter
- 75 g caster sugar
- 75 g soft brown sugar
- 125 g dark chocolate 70% cocoa
- 1 tablespoon golden syrup
- 25 g tapioca flour
- 25 g buckwheat flour
- 50 g almond meal ground almonds
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- pinch salt
- 2 eggs
- 1 teaspoon vanilla bean paste
- 100 g pecans roughly chopped
Method
- Preheat the oven to 160℃ fan / 180 ℃ / 356℉.
- Grease and line a 19cm (7 inch) round tin.
- In small saucepan over a low heat, add the butter, caster sugar, brown sugar, chocolate and golden syrup and gently heat until the sugar has dissolved.
- Remove from heat and allow to cool slightly.
- In a large bowl mix the tapioca flour with the buckwheat flour, almond meal / ground almonds, cocoa powder, baking powder, and salt.
- In a medium bowl whisk the eggs with a balloon whisk until light and fluffy. Whisk in the vanilla bean paste.
- Pour the slightly cooled chocolate mixture and eggs into the dry ingredients and mix thoroughly.
- Fold in the chopped pecans.
- Pour the batter into the lined tin and bake for 30-35 minutes, until a crusty top has formed and a skewer inserted into the middle of the cake comes out with a few crumbs attached, but no runny batter.
- Leave the cake in the tin for half an hour before turning out and serving.
- Delicious with a scoop of vanilla ice cream and fresh raspberries.
- Store any leftover brownie cake in the fridge.
Nutrition
Calories 427kcal | Carbohydrates 37g | Protein 6g | Fat 30g | Saturated Fat 12g | Polyunsaturated Fat 4g | Monounsaturated Fat 10g | Trans Fat 0.4g | Cholesterol 68mg | Sodium 76mg | Potassium 232mg | Fiber 4g | Sugar 26g | Vitamin A 385IU | Vitamin C 0.1mg | Calcium 83mg | Iron 3mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 100 g unsalted butter
- 75 g caster sugar
- 75 g soft brown sugar
- 125 g dark chocolate 70% cocoa
- 1 tablespoon golden syrup
- 25 g tapioca flour
- 25 g buckwheat flour
- 50 g almond meal ground almonds
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- pinch salt
- 2 eggs
- 1 teaspoon vanilla bean paste
- 100 g pecans roughly chopped
Method
- Preheat the oven to 160℃ fan / 180 ℃ / 356℉.
- Grease and line a 19cm (7 inch) round tin.
- In small saucepan over a low heat, add the butter, caster sugar, brown sugar, chocolate and golden syrup and gently heat until the sugar has dissolved.
- Remove from heat and allow to cool slightly.
- In a large bowl mix the tapioca flour with the buckwheat flour, almond meal, cocoa powder, baking powder, and salt.
- In a medium bowl whisk the eggs with a balloon whisk until light and fluffy. Whisk in the vanilla bean paste.
- Pour the slightly cooled chocolate mixture and eggs into the dry ingredients and mix thoroughly.
- Fold in the chopped pecans.
- Pour the batter into the lined tin and bake for 30-35 minutes, until a crusty top has formed and a skewer inserted into the middle of the cake comes out with a few crumbs attached, but no runny batter.
- Leave the cake in the tin for half an hour before turning out and serving.
- Delicious with a scoop of vanilla ice cream and fresh raspberries.
- Store any leftover brownie cake in the fridge.
Nutrition
Calories 427kcal | Carbohydrates 37g | Protein 6g | Fat 30g | Saturated Fat 12g | Polyunsaturated Fat 4g | Monounsaturated Fat 10g | Trans Fat 0.4g | Cholesterol 68mg | Sodium 76mg | Potassium 232mg | Fiber 4g | Sugar 26g | Vitamin A 385IU | Vitamin C 0.1mg | Calcium 83mg | Iron 3mg
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