Go Back
5 from 1 vote
This is a picture of The Best Chocolate Brownie Cake (Sugar & Dairy Free) | www.berrysweetlife.com
Print
the best chocolate brownie cake (sugar & dairy free)
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
 
Course: Dessert
Servings: 10
Author: berry sweet life
Ingredients
  • FOR THE CAKE:
  • 250 g pitted dates
  • 2 tsp vanilla essence
  • 1/2 cup almonds chopped
  • 2 1/2 heaped tbsp peanut butter sugar & salt free
  • 5 tbsp coconut milk
  • 1/2 cup coconut oil melted
  • 3 eggs lightly beaten
  • 3/4 cup plain flour or coconut flour
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • FOR THE ICING:
  • 2 1/2 tbsp coconut oil
  • 2 tbsp peanut butter sugar & salt free
  • 2 tbsp cocoa powder
  • 1/4 tsp vanilla essence
  • 1 1/2 tbsp honey
Instructions
  1. TO MAKE THE CAKE:
  2. Preheat oven to 150°C. Grease an 8” round cake tin.
  3. Blend dates until they are becoming smooth.
  4. Add vanilla, peanut butter, coconut milk and coconut oil and blend until smooth.
  5. Add eggs and mix in with a fork until combined.
  6. Sieve in plain flour or coconut flour, cocoa powder, baking powder & salt. Mix with a spatula until mixture is smooth.
  7. Throw in the chopped almonds and stir in.
  8. Pour the mixture into the cake tin & flatten with a spatula. (Take some time to get it level as it won’t change shape much while cooking).
  9. Bake for about 25 mins or until the top of the cake looks cooked. It should be firm to the touch but with a little give.
  10. Let cool completely before turning out.
  11. TO MAKE THE ICING:
  12. Melt coconut oil, peanut butter, cocoa & vanilla essence. Take off heat, add honey and stir till combined.
  13. Pour icing over the turned out cake. (It's best to have the cake on the plate you are going to serve it on before you ice it.)
Recipe Notes

If you use coconut flour - store the cake in the fridge. If you don’t have coconut milk, you can use dairy milk. You can substitute the almonds for any nut of your choice.