Recipe for Brownie Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

With added pumpkin and vegan cream cheese, this Recipe for Brownie Cake has a unique flavor that is the perfect fall or Halloween treat!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10 1x

Ingredients

2 cups plus 2 tablespoons measure-for-measure gluten-free flour
1 cup raw cacao powder
1 1/2 tablespoons baking powder
Pinch of Himalayan pink salt
1/2 cup unrefined organic red palm oil
1 cup pure maple syrup
1 cup unsweetened hemp milk
1 tablespoon plus 1 teaspoon pure vanilla extract
1/3 cup pumpkin puree
1/2 cup raw cashews
1/4 cup water
1 organic, pastured egg
1/3 cup coconut palm sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Line a 9 x 11-inch baking dish with parchment paper.
In a large mixing bowl, mix together 2 cups of gluten free flour, cacao powder, baking powder and salt. Set dry ingredients aside.
In a high-speed blender, add the red palm oil, maple syrup, hemp milk and 1 tablespoon of the vanilla extract. Process until smooth and creamy.
Mix the wet ingredients in with the dry ingredients (Note: Be careful not to over mix or you will end up with tough brownies). Pour the batter into the baking dish and set aside.
In a high speed blender, add the remaining 2 tablespoons of flour, remaining teaspoon of vanilla, pumpkin, cashews, water, egg and coconut palm sugar. Process on high until smooth and creamy.
Carefully swirl the pumpkin mixture in with the brownies.
Bake for 35 to 38 minutes, or until a toothpick inserted in the middle has just a wee bitty bit of chocolate on it when you pull it out. Let it cool, cut into squares, and serve.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

Find it online: https://cleancuisine.com/brownie-cake/

Kitchen Favorites

Recipe for Brownie Cake

Ingredients

Instructions