Brownie Cake gluten free, dairy free

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
4%
Brownie Cake gluten free, dairy free
45 min.
6
775kcal
100%sweetness
21.48%saltiness
4.64%sourness
11.79%bitterness
12.58%savoriness
67.8%fattiness
0%spiciness

Ingredients

  • ounces country crock buttery spread cooled melted
  • large eggs room temperature
  • cups granulated sugar 
  • 0.5 cup chocolate dark red 72% chopped (Trader Joe's Pound Plus, the wrapper)
  • teaspoon vanilla paste pure (I use Nielsen Massey)
  • teaspoon espresso powder (Medaglia D'Oro)
  • 0.5 cup flour blend gluten free white (2 Tablespoons each: Brown Rice Flour, Rice Flour & Tapioca Starch)
  • 0.8 cup cocoa powder 
  • servings coconut oil for greasing the baking dish

Equipment

  • bowl
  • oven
  • baking pan
  • hand mixer
  • roasting pan
  • kitchen towels

Directions

  1. Preheat the oven to 325 degrees F.
  2. Lightly spread coconut oil in an oval baking dish (9x12x2 inch deep).
  3. Measure out the flour and cocoa powder and sift into a bowl, set aside.
  4. In the bowl of an electric mixer, (or using a hand mixer) with the paddle attachment, beat the eggs and sugar on medium-high for about 5 minutes, until it looks very thick and pale yellow - like a cake batter.
  5. When the egg and sugar mixture looks ready, lower the speed to low, add the vanilla and espresso powder.
  6. Slowly add the flour and cocoa powder mixture (I like to put a dish towel over the mixture so I dont have cocoa dust everywhere).
  7. Mix just until combined.
  8. Add the margarine and mix for another 10 seconds until combined.
  9. Pour the brownie mixture into the greased dish.
  10. Place dish into an even bigger roasting pan, then slowly add very hot tap water (you do not want any water to splatter into the brownie dish) around the roasting pan filling it about halfway up the side of brownie dish.
  11. Bake for 65 minutes exactly.
  12. Allow it to cool for 20 minutes before serving. It will appear like a cake on the outside with a pudding like texture inside.
  13. Serve warm.

Nutrition Facts

Calories775kcal
Protein4.7%
Fat52.34%
Carbs42.96%

Properties

Glycemic Index
19.18
Glycemic Load
47.74
Inflammation Score
-8
Nutrition Score
15.577826086957%

Flavonoids

Catechin
6.97mg
Epicatechin
21.12mg
Quercetin
1.08mg

Taste

Sweetness:
100%
Saltiness:
21.48%
Sourness:
4.64%
Bitterness:
11.79%
Savoriness:
12.58%
Fattiness:
67.8%
Spiciness:
0%

Nutrients percent of daily need

Calories:774.65kcal
38.73%
Fat:47.46g
73.01%
Saturated Fat:22.81g
142.58%
Carbohydrates:87.66g
29.22%
Net Carbohydrates:81.07g
29.48%
Sugar:71.21g
79.13%
Cholesterol:155.44mg
51.81%
Sodium:278.73mg
12.12%
Caffeine:41.63mg
13.88%
Protein:9.58g
19.16%
Vitamin E:6.95mg
46.31%
Manganese:0.71mg
35.69%
Copper:0.7mg
34.99%
Vitamin A:1493.8IU
29.88%
Fiber:6.59g
26.35%
Iron:4.37mg
24.27%
Magnesium:92.44mg
23.11%
Selenium:15.74µg
22.49%
Phosphorus:208.15mg
20.81%
Vitamin K:19.9µg
18.95%
Vitamin B2:0.24mg
14.15%
Zinc:1.76mg
11.75%
Potassium:341.67mg
9.76%
Vitamin B5:0.73mg
7.27%
Vitamin B12:0.41µg
6.86%
Folate:23.02µg
5.76%
Vitamin D:0.83µg
5.56%
Calcium:55.44mg
5.54%
Vitamin B6:0.09mg
4.46%
Vitamin B3:0.47mg
2.33%
Vitamin B1:0.03mg
2%
Source:Foodista