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

by Jasmin.
Yield: 12 slices. Nutritional values 1 slice: 153 Kcal.
[proteins: 3 G, carbs: 9.2 G, fat: 10.6 G]
Prep Time 15 minutes
Cook Time 30 minutes
Cool time 15 minutes
Total Time 1 hour
Course baked, Dessert
Cuisine American
Servings 1 slice


  • 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


  • 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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