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Recipe for Brownie Cake

Recipe for Brownie Cake

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

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees. Line a 9 x 11-inch baking dish with parchment paper.
  2. In a large mixing bowl, mix together 2 cups of gluten free flour, cacao powder, baking powder and salt. Set dry ingredients aside.
  3. 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.
  4. 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.
  5. 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.
  6. Carefully swirl the pumpkin mixture in with the brownies.
  7. 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.

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