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Coconut Flour Brownie Cake (GF, DF Option)

By Kelly · 40 Comments

Coconut Flour Brownie Cake with Chocolate Ganache Icing
This super chocolatey cake tastes like a decadent fudge brownie and is the perfect size for a small family gathering. It tastes especially good the next day, after the flavors have had a chance to meld.

In fact, it’s so rich, it’s best served with a simple dollop of Homemade Whipped Cream or scoop of vanilla ice cream. However, if you’re into some serious “death by chocolate,” then you’ll definitely want to top this decadent chocolate cake with my Ultra-Chocolatey Ganache Icing (as shown in photo above). Yum!

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Coconut Flour Brownie Cake (GF, DF Option)

Yield: 9-12 servings

Ingredients

  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup coconut oil
  • 1/4 cup butter (if DF, use ghee or palm shortening)
  • 1/2 cup dairy-free mini chocolate chips
  • 1 Tbsp cocoa powder
  • 1/2 cup honey
  • 1/2 cup pure coconut milk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Optional: 1 batch of Chocolate Ganache Icing

Instructions

  1. Preheat oven to 350°F. Lightly oil an 8x8-inch baking dish; set aside.
  2. In a small bowl, mix together the coconut flour, baking soda, and salt; set aside.
  3. Place the coconut oil and butter (or ghee or palm shortening) in a small saucepan and melt over low heat. Add the chocolate chips, cocoa powder, and honey. Stir the mixture until the chocolate chips begin to soften. Then remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
  4. In a large bowl, add the coconut milk, eggs, and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
  5. Sift the dry ingredients into the wet while whisking vigorously. Continue whisking until no lumps remain. Allow the batter to rest about 5 minutes so the coconut flour can absorb some of the liquid. Then pour the brownie batter into the prepared baking dish.
  6. Bake for approximately 25 minutes, just until a toothpick inserted into center comes out clean. Remove from oven and allow to cool until warm (not hot) to touch. Top with chocolate ganache, if desired. Allow ganache to set (firm up). Then cut and serve with a dollop of homemade whipped cream, if desired.
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https://thenourishinghome.com/2012/03/coconut-flour-brownie-cake-gf/

You Might Also Like:

Our Favorite Almond Flour Chocolate Chip Cookies (GF)
Cranberry-Orange Christmas Cake (GF, DF)
Chocolate Éclair Cupcakes {GF, DF Option}

Filed Under: Cakes/Cupcakes, Desserts ·

3 Favorite Frostings!

By Kelly · 28 Comments


This is for all you frosting lovers out there – you know who you are! The good news is, it’s possible to create a healthier frosting that actually tastes great! And with this simple cream cheese frosting recipe, you can create not just one, but three fabulous frosting flavors perfect for topping your favorite cakes and cupcakes. Yum! Each of our four favorites are shared below … Happy Frosting!

P.S. My ultra-chocolatey ganache-style icing recipe is perfect for all you chocolate lovers out there – and unlike the other yummy frosting recipes listed below, my decadent chocolate ganache can be made dairy-free for those living a DF lifestyle. So be sure to check it out!

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Vanilla Cream Cheese Frosting (GF)

Yield: 1 1/4 cup of frosting

Vanilla Cream Cheese Frosting (GF)

This light, creamy frosting makes the perfect topping for my Soaked Chocolate Cupcakes and Coconut Flour Brownie Cake.

Ingredients

  • 1/2 cup raw heavy cream

  • 3 oz. organic *cultured cream cheese

  • 3 tbsp raw honey (I prefer sage honey due to its mild flavor)
  • 1 tsp pure vanilla extract

Instructions

  1. Using an electric mixer, whip cream at high speed until soft peaks form.
  2. In a separate bowl, beat cream cheese, honey and vanilla extract until smooth and creamy.
  3. Gently fold cream cheese mixture into whipped cream.
  4. Store in frig until ready to spread on cupcakes.
  5. (Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

3.1
https://thenourishinghome.com/2012/03/3-favorite-frostings/

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Creamy Lemon Frosting (GF)

Yield: 1 1/4 cup of frosting

Creamy Lemon Frosting (GF)

This creamy lemon frosting is the perfect topping for my Lemondrop Cupcakes and Strawberry Shortcake Pie.

Ingredients

  • 1/2 cup raw heavy cream

  • 3 oz. organic *cultured cream cheese

  • 3 tbsp raw honey (I prefer sage honey due to its mild flavor)
  • 1 tsp fresh organic lemon zest
  • 1/2 tsp pure lemon extract

Instructions

  1. Using an electric mixer, whip cream at high speed until soft peaks form.
  2. In a separate bowl, beat cream cheese, honey, lemon zest and lemon extract until smooth and creamy.
  3. Gently fold cream cheese mixture into whipped cream.
  4. Store in frig until ready to spread on cake/cupcakes.
  5. (Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

3.1
https://thenourishinghome.com/2012/03/3-favorite-frostings/

Print
Chocolate Cream Frosting (GF)

Yield: 2 1/4 cups of frosting

Chocolate Cream Frosting (GF)

This delicious chocolate cream frosting is a great way to top my ultimate Coconut Flour Chocolate Cake & Cupcakes.

Ingredients

  • 1 cup raw cream
  • 1/2 cup organic *cultured cream cheese
  • 1/2 cup raw honey (I prefer sage honey due to its mild flavor)
  • 2 tbsp, plus 1 tsp fair-trade unsweetened cocoa powder
  • 1 tsp pure vanilla

Instructions

  1. Using an electric mixer, whip cream at high speed until soft peaks form.
  2. In a separate bowl, beat cream cheese, honey, cocoa powder and vanilla extract until smooth and creamy.
  3. Gently fold cream cheese mixture into whipped cream.
  4. Store in frig until ready to spread on cupcakes.
  5. (Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

3.1
https://thenourishinghome.com/2012/03/3-favorite-frostings/

 

You Might Also Like:

Strawberry Shortcake Biscuits
Lemondrop Cupcakes with Creamy Lemon Frosting (GF)
Cranberry-Orange Christmas Cake (GF, DF)

Filed Under: Cakes/Cupcakes ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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