Picking a favorite brownie recipe is like picking a favorite Jane Austen novel. As soon as I’m convinced my answer is Pride and Prejudice, I remember Persuasion, and I’m completely undone. So, yes, I’m in love with Creamy Paleo Brownies AND Fudgy Paleo Brownies. I simply cannot pick a favorite. Furthermore, I was totally trying to decide between fudgy and cakey brownies recently when I decided to settle the matter and just make ALL THE BROWNIES. Because you can never have too many brownies. So, today, we have Gluten-Free Cake Brownies. And I feel Jane Austen would approve. This is how we dessert in our house, Spiriteds, and how we share desserts with others who may or may not eat the same way we do.
Whereas Fudgy Paleo Brownies are thick and rich and creamy, Gluten-Free Cake Brownies are light, flakey, and just as they sound…cakey. They also yield more in one batch than do other brownie recipes on the blog, making them the perfect gluten-free cake recipe for birthday parties. Dust a little powdered sugar over the top, frost them to your heart’s content, or leave them as is. Any which way you serve them, Gluten-Free Cake Brownies are still full of gluten-free chocolatey goodness.
Even better? Your tastebuds will never know Gluten-Free Cake Brownies are also a dairy-free, grain-free, soy-free, and paleo-friendly chocolate dessert recipe. These brownies are so delish it just simply won’t matter that they are free of ALL THE THINGS. And if you do want your Gluten-Free Cake Brownies to also be paleo, then check out The Family That Heals Together and their blog post, How to Make Baking Powder Paleo.
Prepping these brownies isn’t much different than prepping any other type of brownie or cake recipe, gluten-free or otherwise. So if you feel apprehensive about trying it, worry not. I remember stressing out every time I tried paleo baking. My brain absolutely could not compute the difference between traditional baking and paleo baking. I had the subpar results to prove it, too.
Like, maybe I needed an engineering degree to make the leap. Or perhaps I needed to be trilingual in English, German, and Paleo Baking? Probably I should have paid a little more attention in 8th grade Home Ec. Because I totally did NOT pay attention, and my sewing skills are about as good as my early baking abilities. Except, in 8th grade, I also absolutely did not know what it meant to be gluten-free or what a food allergy was.
I was, however, fully aware of my braces (I even got to wear rubber bands!), my obsession with the color navy, and boys. Was I ever awkward? With braces, rubber bands on my incisors, and oversized navy Polos matched with black denim, how could I be even remotely awkward? #ThankYouForUnderstanding
So, dental conundrums, fashion faux pas, and crushes aside, maybe make these brownies for a birthday party. Or just make ALL the brownies and cuddle up with a Jane Austen masterpiece. Because in this tight knit Spirited community, you don’t have to pick a favorite. And you are fully welcome to be awkward.
- ¾ cup coconut oil. melted
- 1¼ cup coconut sugar
- ½ cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1¼ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup almond milk
- Set oven to 350 degrees.
- In a large mixing bowl, combine coconut oil, coconut sugar, and cocoa powder and stir until combined. Add eggs and vanilla next, stirring until just blended. Do not over-mix.
- In a separate bowl, combine almond flour, coconut flour, baking powder, and baking soda. Add a portion of the dry ingredients to the brownie mixture and stir until combined. Then add a little of the milk to the mixture and stir. Repeat this process, alternating between adding dry ingredients and the milk until both are gone.
- Pour mixture into a greased 9x13 baking pan and bake for approximately 18-23 minutes, or until an inserted toothpick comes out clean.
Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.