Grain Free Vegan Chocolate and Berry Brownie Cake
Looking for a moist and dense flavourful cake that passes as a brownie?
Look no further!
This awesome vegan gluten-free recipe is not only easy, but is healthy enough to eat a couple of slices yourself and anyone keen on chocolate for breakfast?? ;) I like to slightly undercook this cake, coz I'm a sucker for gooey brownies.
You can use any berry you have on hand; I chose Blackberries, but Boysenberries and raspberries would be amazing too.
Ingredients:
1 1/2 cup almond meal
1 cup buckwheat flour
2 Tbsp cacao powder
2 tsp baking powder
1 tsp cinnamon
1 large banana
1/3 cup maple syrup
1/3 cup coconut milk
1 tin chickpea liquid (minus the chickpeas) (drain the liquid from a 400g tin of organic chickpeas)
1 cup blackberries (or raspberries. Frozen is fine.)
Directions:
Preheat oven to 180 degrees and line a 20cm cake tin with baking paper.
In a bowl, add all dry ingredients and mix well.
In a second bowl, mash the banana and then add syrup, milk and chickpea liquid.
Combine the wet ingredients with the dry ingredients and stir well
Stir through the defrosted frozen berries (reserve 5 or 6 berries for pressing into the top).
Spoon brownie mix into the cake tin and smooth the top with the back of a spoon. Press in reserved berries to the top of the batter.
Transfer to the oven for 40-55 minutes or until skewer comes out clean.
I love googey brownies so if you want to under cook the cake then you can easily to that (as there's no eggs)
