Impress with this irresistible fudgy textured two layered brownie cake! Dairy free and refined sugar free, and made from beautiful nutritious ingredients.
Preheat oven to 180 degrees celsius.
In a bowl, combine the coconut oil, egg, sugar and vanilla.
Gradually sift in the flour whilst stirring. Add the rest of the ingredients and mix well.
Transfer mixture into a lined baking tin.
In a bowl, combine the coconut oil, eggs, rapadura sugar and vanilla. Mix well.
Sift in the flour, cacao powder and salt. Mix well.
Add the cacao chips and transfer the mixture into the tin on top of the bottom layer.
Bake for approximately 25-30 minutes, make sure the cake is still slightly soft for a fudgy consistency.
Remove to cool and store in the refrigerator. Best served reheated!
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Ingredients
Directions
Preheat oven to 180 degrees celsius.
In a bowl, combine the coconut oil, egg, sugar and vanilla.
Gradually sift in the flour whilst stirring. Add the rest of the ingredients and mix well.
Transfer mixture into a lined baking tin.
In a bowl, combine the coconut oil, eggs, rapadura sugar and vanilla. Mix well.
Sift in the flour, cacao powder and salt. Mix well.
Add the cacao chips and transfer the mixture into the tin on top of the bottom layer.
Bake for approximately 25-30 minutes, make sure the cake is still slightly soft for a fudgy consistency.
Remove to cool and store in the refrigerator. Best served reheated!
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