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.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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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.
Ingredients
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Instructions
- 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.
Recipe Notes
I love googey brownies so if you want to under cook the cake then you can easily to that (as there's no eggs)
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