Gluten-Free Cake Brownies

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These Gluten-Free Cake Brownies are made with coconut oil and coconut sugar for a delightfully chocolatey treat! You’ll know them by their fluffy center and a flaky topping. {Paleo-friendly} 

Spiriteds, we’ve made no fewer than three batches of these Gluten-Free Cake Brownies inside of 24 hours. We had our reasons. One, we wanted to test flour to fat ratios. And, two, we just really like them. 😋 Thank you for your patience and understanding. 

If you are in the market for chocolate-y brownies that feature a flaky, uneven topping and a fluffy, airy center, then you are in the right spot. Because that’s exactly what these brownies are. Also, they are so satisfying. Chocolate cake in brownie form? Don’t mind if I DO!

Because these cakey brownies are made with a variety of paleo-friendly flours and coconut sugar, there are several notes throughout this blog post to walk you through what to do. It isn’t that this recipe is difficult, because it isn’t. But if you find yourself wondering why we put the recipe together the way we did, then you’ll see there is a method to our madness. At least this time.

As for this method (plus, probably, at least a little madness), it results in the most decadent Gluten-Free Cake Brownies ever. We cannot get enough of them. And once you’ve made one batch, there’s only one logical thing to do next. Make another.

So grab your 9×9 baking dish and let’s get going. We are so excited to share these brownies with you.

These Gluten-Free Cake Brownies are

• Gluten-Free
• Dairy-Free
• Grain-Free
• Paleo-Friendly
• Cakey and chocolatey
• Flaky on top and fluffy in the center
• Easy to prepare and even easier to enjoy!

Gluten-Free Cake Brownies are what you make when you’re in the mood for a gluten-free chocolate cake made from scratch but don’t actually need the volume of an entire cake.

Gluten-Free Cake Brownies ingredients

• Coconut oil. For best results, measure the quantity after melting the oil.
• Coconut sugar. This maple-y sweetener is right at home with the cocoa powder.
• Cocoa powder. I choose a variety that has nothing else added to it.
• Eggs. Two, to be exact.
• Vanilla. About a teaspoon will do. But, I confess I just splash some into the batter and assume it will all work out in the end, which it does. Vanilla is so delish.
• Flour. To get the right moisture content and to ensure the brownies hold together, we use almond, coconut, and tapioca flours.
• Baking powder and baking soda. These provide the right amount of rise to the brownies.
• Almond milk. I use unsweetened vanilla, but you can use another milk of your choice including rice, cashew, or oat. If you choose coconut milk, then select a variety that isn’t too thick. 

How to make Gluten-Free Cake Brownies

1. Set the oven to 350 degrees. Then grease the bottom and sides of a 9×9 baking dish, line with a piece of parchment paper, if desired, and set aside.
2. Next, combine the almond flour, coconut flour, tapioca flour, baking powder, and baking soda in bowl and set aside.
3. In a deep mixing bowl combine the melted coconut oil, coconut sugar, and cocoa powder. Using an electric mixer, blend until the ingredients are well combined. Then add the eggs, followed by the vanilla, and blend until smooth. Next, add half the dry ingredient to the wet ingredients and blend until combined. Pour half the milk into the batter and blend until the milk is absorbed. Add the remaining dry ingredients, blend until smooth, and then add the remaining milk. Once the milk is well absorbed into the batter, continue beating the batter for another 15 to 30 seconds.
4. Then quickly transfer the batter to the baking dish and bake for 30 minutes, rotating once at the 15-minute mark. After 30 minutes, insert a toothpick into the center of the brownies as well as 1-2 more areas to check for doneness. Bake another 1-2 minutes if the toothpick does not come out clean. When the brownies are done, then set them on the counter to cool.
5. For best results, slice the brownies using a plastic knife or a warm kitchen knife to prevent the brownie from pulling along the knife edge.
6. Store brownies in an airtight container. 

Side note: Courtesy of the coconut oil, these Gluten-Free Cake Brownies will be at their cakey-ist right after they are made. After 12 to 24 hours, you’ll notice they sink slightly and become softer. They’ll still taste amazing but will adopt properties reminiscent of a fudgy brownie. That chocolate cake flavor will remain, though.

What is the difference between cake brownies and fudgy brownies?

According to the article The Difference Between Cakey and Fudgy Brownies, and How to Cake the Perfect Batch, written by Victoria Spencer for Martha Stewart, Thomas Joseph says the difference is the flour to fat ratio. Cake brownies contain more flour than fat, whereas fudgy brownies will contain more fat than flour. Cake brownies may also have more baking powder. Fudgy brownies tend to be denser and more moist. Cake brownies may be lighter and taller.

Side note: Because these Gluten-Free Cake Brownies are paleo friendly and made with coconut oil, they’ll become more fudge-like the longer they sit. 

Recipe best practices

• Because the melted coconut oil will begin so solidify once the recipe is in progress, it’s helpful to set the oven, grease the baking dish, and prepare the dry ingredients before going to work on the wet ingredients. If the batter does start to solidify before you pour it into the baking dish, then run your electric mixer again to recombine the ingredients.
• The coconut oil will make these brownies softer than others made with butter. When inserting a toothpick to check for doneness, it’s a good idea to check in a few places and not just in the center. Additionally, let the brownies cool before handling. This gives them extra time to set.
• Adding the coconut sugar and cocoa powder to the coconut oil instead of the dry ingredients does two things. One, it helps soften the gritty, somewhat sticky texture of the coconut sugar. And, two, it holds the cocoa powder in place so it doesn’t fly everywhere when running an electric mixer.
• We have found a 9×9 baking dish works best for this recipe. Brownies prepared in a 9×13 will bake much quicker and will be much thinner. Brownies prepared in an 8×8 baking dish will be soft in the middle and need a longer baking time.
• 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.

Why are there so many paleo flours in this recipe?

Paleo-friendly baking is vastly different than traditional baking because you have to find the right ingredient substitutes. Almond flour provides a natural flavor, bulk, and moisture content so the brownies aren’t dry. But they may be too soft and crumble when you handle them. Enter coconut flour. It is drier than almond flour, has a more noticeable flavor, and is often a finer grain. It also absorbs excess moisture. But add too much and you run the risk of baking excessively dry brownies with an unexpected coconut-y flavor. 

To overcome these obstacles, I typically use more almond flour than coconut flour in moist baked goods and more coconut flour than almond flour for foods like crusts and crisps. 

But even then, the brownies may not hold together. They are neither too moist nor too dry, but there’s nothing to hold them together. Especially if the coconut oil becomes soft, even after baking. Enter tapioca flour. It’s an excellent binding agent that helps ensure the ingredients hold together. And it isn’t just baked goods where tapioca flour saves the day. Add it to soups and stews as a thickening agent. An added bonus? It often gives those soups and stews a delightful pearlized essence.

More brownie recipes!

If you’ve got chocolate-y brownies on the brain, then, boy, do we have treats to share with you!

• Paleo Zucchini Brownies
• Creamy Paleo Fudge 
• Fudgy Paleo Brownies
• Paleo Chocolate Mug Cake
• Cookie Dough Brownies

Spiriteds, stay well and stay wild. Jump into the fun when you can, and remember I’m glad you’re here. 🩷

Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.

Gluten-Free Cake Brownies

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These Gluten-Free Cake Brownies are made with coconut oil and coconut sugar for a delightfully chocolatey treat! You’ll know them by their fluffy center and a flaky topping. {Paleo-friendly}

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Desserts
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Dry ingredients:

• 1 1/4 cup almond flour
• 1/3 cup coconut flour
• 1/4 cup tapioca flour
• 1 teaspoon gluten-free baking powder
• 1/4 teaspoon baking soda

Wet ingredients:

• 2/3 cup coconut oil, melted (measure after melting)
• 1 1/3 cup coconut sugar
• 1/2 cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

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Instructions

1. Set the oven to 350 degrees. Then grease the bottom and sides of a 9×9 baking dish, line with a piece of parchment paper, if desired, and set aside.
2. Next, combine the almond flour, coconut flour, tapioca flour, baking powder, and baking soda in bowl and set aside.
3. In a deep mixing bowl combine the melted coconut oil, coconut sugar, and cocoa powder. Using an electric mixer, blend until the ingredients are well combined. Then add the eggs, followed by the vanilla, and blend until smooth. Next, add half the dry ingredient to the wet ingredients and blend until combined. Pour half the milk into the batter and blend until the milk is absorbed. Add the remaining dry ingredients, blend until smooth, and then add the remaining milk. Once the milk is well absorbed into the batter, continue beating the batter for another 15 to 30 seconds.
4. Then quickly transfer the batter to the baking dish and bake for 30 minutes, rotating once at the 15-minute mark. After 30 minutes, insert a toothpick into the center of the brownies as well as 1-2 more areas to check for doneness. Bake another 1-2 minutes if the toothpick does not come out clean. When the brownies are done, then set them on the counter to cool.
5. For best results, slice the brownies using a plastic knife or a warm kitchen knife to prevent the brownie from pulling along the knife edge.
6. Store brownies in an airtight container.

Notes

• Adding the coconut sugar and cocoa powder to the coconut oil instead of the dry ingredients does two things. One, it helps soften the gritty, somewhat sticky texture of the coconut sugar. And, two, it holds the cocoa powder in place so it doesn’t fly everywhere when running an electric mixer.
• We have found a 9×9 baking dish works best for this recipe. Brownies prepared in a 9×13 will bake much quicker and will be much thinner. Brownies prepared in an 8×8 baking dish will be soft in the middle and need a longer baking time.
• Because the melted coconut oil will begin so solidify once the recipe is in progress, it’s helpful to set the oven, grease the baking dish, and prepare the dry ingredients before going to work on the wet ingredients. If the batter does start to solidify before you pour it into the baking dish, then run your electric mixer again to recombine the ingredients.
• The coconut oil will make these brownies softer than others made with butter. When inserting a toothpick to check for doneness, it’s a good idea to check in a few places and not just in the center. Additionally, let the brownies cool before handling. This gives them extra time to set.
• 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.