Corn Milk Chicory Coffee Brownie Cake (gluten free)
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!
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PREP TIME
10 minutes
COOK TIME
22 minutes
INGREDIENTS
11
Serves: 8
Ingredients
- 1.25 cups1.25 cups1.25 cups Gluten-Free All-Purpose Flour - Primal Palate, or King Arthur
- 1 tsp1 tsp1 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Salt
- 4 oz4 oz4 oz Butter, Salted
- .66 cup.66 cup.66 cup Cornmilk - Maizly
- 1.5 tsp1.5 tsp1.5 tsp Instant French Roast Herbal Coffee - Teeccino
- 1 cup1 cup1 cup Coconut Sugar, or maple sugar
- 111 Egg, room tempeature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Powdered Sugar
Topping
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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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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Desserts Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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. | |
One response to “Corn Milk Chicory Coffee Brownie Cake (gluten free)”
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Great idea. I’ll have to try this!