Corn Milk Chicory Coffee Brownie Cake (gluten free) (Edit recipe)

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I love a simple straightforward cake. Perfect for an afternoon treat on a summer day. I don’t like lots of heavy cake and frosting when it is hot, this sliver of decadence is will do. This cake eats more like a brownie, you can easily change the pan to make it more traditional. It is super moist due to the Corn Milk from Maizly. And packed with coffee flavor from the Prebiotic Chicory Herbal Coffee Alternative (French Roast) from Teeccino. Perfect with a cup of coffee or tea. Enjoy! Shop for speciality items here: Corn Milk and Instant Coffee Use code ALOHA for discount.

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PREP TIME

10 minutes

COOK TIME

22 minutes

INGREDIENTS

11

Serves: 8

Ingredients

1.25 cups Gluten-Free All-Purpose Flour - Primal Palate, or King Arthur
1 tsp Baking Powder
.25 tsp Salt
4 oz Butter, Salted
.66 cup Cornmilk - Maizly
1.5 tsp Instant French Roast Herbal Coffee - Teeccino
1 cup Coconut Sugar, or maple sugar
1 Egg, room tempeature
1 tsp Pure Vanilla Extract

Topping

1 Tbsp Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
Prepare an 8 or 9” round cake pan by spreading 1/2 tsp of oil and putting a parchment paper round in bottom. Set aside.
In a bowl add the flour, baking powder, and salt. Stir to combine.
In a small saucepan add butter and milk. With heat on medium, stir and allow to warm through. Do not boil.
Turn heat off and add French roast coffee powder, stir until well combined.
Add this to the dry ingredients and using a large whisk stir to combine.
Add the sugar, egg, and vanilla. Use whisk to blend well.
Pour into pan and bake for 21-24 minutes.
Check with toothpick, it should come out clean.
Allow to cool in pan for 10 minutes.
Use a butter knife or small spatula and go around edge to ensure easy release.
Flip it onto your wide opened hand and then flip onto plate.
Use a small mesh strainer to put powdered sugar all over the top.

Notes

I wanted a thin brownie style cake so I used a 9” round pan. But if you want it a bit thicker use an 8” pan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	11 g
Carbohydrates:	33 g
Protein:	1 g
Cholesterol:	29 g
Sodium:	209 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.