Guilt Free Chocolate Brownie

Guilt Free Chocolate Brownie

Unbelievably easy to make. Fills one 19cm x 19cm brownie pan or 12 fairy cakes. Cake that's good for you, does it get any better?!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 1 cake (see description)


  • 250 g sweet potato finely grated
  • 1 egg for an egg substitute see link below
  • 60 ml light olive oil
  • 1 tsp vanilla essence
  • 150 ml rice syrup
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder gluten free
  • 45 g cocoa powder
  • 1 tbs coconut flour be exact as too much will make it dry
  • 20 g buckwheat flour certified gluten free


  • Preheat the oven to 160 fan, 180 electric or Gas 4.
  • Grease, with coconut oil, a square 30cm shallow baking tin, or 2x 20cm round sponge tins.
  • Then chuck everything into a large bowl and mix thoroughly, how easy?!
  • Put it in the tin or tins and bake for 25-30 minutes until sort of firm but still gooey in the middle. Cool on a wire rack.
  • Serve with crème fraiche, cream or a dairy free alternative.


Alternatively use a bun pan and bun cases and bake for 20 minutes instead. Keeps for a few days in an airtight tin. For an egg substitute click here

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