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 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes 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