Gluten-Free Brownie Cake Recipe a ganache topping and chevrons (2024)

Gluten-Free Brownie Cake is decadent, moist, rich, and fudgy. Just one bite will have you hooked. If you love brownies then this cake will have you drooling. What’s not to love in a fudgy and rich chocolate cake? Believe it or not, it is topped with Ganache. Topped with a beautiful chevron design to add to the appeal. Each delectable bite will have you craving just one more. What’s better than chocolate cake and a glass of almond milk or milk?

Gluten-Free Brownie Cake:

Indeed, one of the reasons this cake is so fudgy is that it has Homemade Chocolate Syrup inside it. In fact, the syrup helps to create a fudgy brownie-like texture. Not to mention, the decadent chocolate ganache topping with thin lines of vanilla frosting adds to the appeal. Needless to say, not only is it dense and delicious it is beautiful to look at. Consequently, it is perfect for a birthday cake or special occasion.

At any rate, this makes an 8-inch cake. Since it is so rich and dense you only need a little piece. In my humble opinion, it makes about 14 slices. In other words, this is definitely not a low-carb or low-calorie cake. It is the perfect chocolate lovers cake or dessert. Enjoy it even more with a little whipped cream and some fresh berries. Moreover, it would be a perfect dessert for Valentine’s Day or a date night.

Check out my blog posts for Cassava Flour Information and Monkfruit Sweetener Facts and Recipes. Amazon has monkfruit sweetener.

Gluten-Free Brownie Cake:

Ingredients:

• 1/2 cup coconut oil
• 1 cup monkfruit sweetener
• 4 room-temperature eggs
• 1 1/2 cups homemade chocolate syrup
• 1 tbsp vanilla
• 1 1/4 cup cassava flour
• 1/2 cup powdered monkfruit

Gluten-Free Brownie Cake Directions:

First, preheat the oven to 325 F. Second, Grease and flour with cassava flour in an 8-inch round pan. Finally, place the parchment down at the bottom of the pan. Third, cream together coconut oil and monkfruit until it is light and fluffy. Finally, add the eggs one at a time. Add in the chocolate syrup and vanilla until well blended. Meanwhile, add in the flour a little at a time until all of it is incorporated.

Lastly pour into the pan. This cake will not rise as it is very dense. Place the cake into the oven for 40 -45 minutes until a cake tester comes out clean.

Decoration Frosting Ingredients:

• 1/2 cup powdered monk fruit
• 1 1/2 tbsp water

Directions:

First, stir the ingredients together. Next, place them into a piping bag (or cut out a tip of a plastic bag) with a narrow tip. Test to make sure the tip is the right size. Put the frosting aside.

Ganache:

• 1 cup of coconut milk only the thick part
• 1 1/2 cups chocolate chips
• 1 1/2 tsp instant coffee granules

Place chocolate chips over a double boiler once hot remove from heat and stir into the hot coconut milk. Add in instant coffee. Finally, stir in the chocolate. Stir until the chocolate is melted.

Putting Ganache on the Cake:

Make sure the cake is cold. Place the cake onto a cooling rack. Flip the cake upside down over a Pour Ganache over the cake. Tilt the cake so that all the sides get coated. Allow the cake to sit for a few minutes to allow the excess ganache to drip off. The ganache should still be warm.

Directions for Making Chevron Design on Cake:

After the cake has the ganache. Next, using the white frosting make straight lines across your cake. Lastly, take the back of a small narrow knife and run it through your frosting one way. Once, on the other side of the cake run the knife back through the next line in the other direction until you have gone over the whole cake.