Almond brownie cake
By Jasmin
This rich chocolaty fudgy almond flour brownie cake covered with a thin layer of dark chocolate, will easily become one of your favourite dessert. It’s easy and simple to make. I love it with a scoop of vegan vanilla ice cream; a match made in heaven !
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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 12 slices. Nutritional value 1 slice:
- 153 Kcal
- Protein: 3 G
- Carbs: 9.2 G
- Fat: 10.6 G
Almond brownie cake
Yield: 12 slices. Nutritional values 1 slice: 153 Kcal.[proteins: 3 G, carbs: 9.2 G, fat: 10.6 G]
Ingredients
- ½ cup Oat flour
- ½ cup Almond meal
- 3 Tbsp Cacao powder
- 1 Tbsp Flax seeds freshly ground
- ¼ cup Sugar
- 1 cup Water
- ¼ cup Oil
- ½ tsp Vanilla extract
- 1 tsp Baking powder
- 3 oz Dark chocolate (at least 80%) 10 squares
Instructions
- Preheat the oven at 180°C/ 356 F. Lay a 10"round cake mould with parchment paper.
- In a small bowl, mix the ground flaxseed and the warm water. Let sit in the fridge for 5 - 8 min to allow the flax egg to form.
- In a large bowl mix together: oat flour, almond meal, baking powder, cacao powder and sugar.
- Add the flax egg, oil, water and vanilla extract. Bring the cake batter together using a spatula.
- Pour the cake mixture into the cake mould and bake for 30 min. A thin knife should come out clean.
- As soon as you get the cake out of the oven, place the dark chocolate squares on top of it. The heat from the cake will melt the chocolate then use a spoon to spread it evenly.
- Allow to cool down completely before serving.
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