Gluten Free Brownie Cake
2/3 cup EVOO
Olive Oil Cooking Spray
6 Tbsp. Unsweetened Cocoa Powder
1/2 cup boiling water
2 tsp. Vanilla Extract
1 1/2 cups Almond Flour
1/2 tsp. Baking Soda
Finger pinch Salt
1/2 cup Splenda Sugar Blend
1 cup Superfine Baking Sugar
3 Large Eggs
Directions: Pre-heat oven to 325F.
Lightly spray a 9” round spring form
cake pan with olive oil and line
bottom with parchment paper.
Step 1: Sift cocoa powder into a
medium bowl and whisk in boiling
water until it is smooth. Whisk in
vanilla. Set aside to cool.
Step 2: In a small bowl, combine
almond meal with baking soda and salt.
Step 3: Using a free-standing
mixing bowl or a bowl for a hand
mixer; add sugar, EVOO and eggs.
Beat on med-high for 3 minutes.
Mixture should be thick and creamy.
Reduce speed of mixer to medium.
Add cocoa mixture with a spatula.
Reduce speed of mixer to low.
Slowly add almond meal mixture.
Step 4: Turn off mixture. Scrape
down all sides of bowl and stir a bit
with spatula. Pour batter into
prepared cake pan. Bake in center
of oven until all sides of cake are set
and the center-top looks slightly
damp. Should be about 40 – 45
minutes. Check center of cake with
a tooth pick. Should come out
mostly clean with a few little
crumbs. Let cake cool in the pan on
a wire rack for 10 minutes. Loosen
edges before inverting with a knife
or metal spatula.
-If cutting 12 slices of this
cake, each slice = approx. 272 calories (with sugar)
-If cutting 12 slices of this cake, each slice = approx. 215 calories (with Splenda)