Nutritional Info

Nutrition Facts

Serving Size 1 (97g)

Calories 315
Calories from Fat 199 (63%)
Amount Per Serving %DIV
Total Fat 22.1g 34%
Saturated Fat 5.9g 30%
Monounsaturated Fat 13.3g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 331.2mg 14%
Potassium 144.4mg 3%
Total Carbohydrate 25.1g 8%
Dietary Fiber 1.3g 5%
Sugars 4.2g
Protein 2.5g 5%

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Gluten Free Spicy Brownie Cake

By: Daisy
Source: Vegan Recipes
Recipe Description
Gluten-Free Spicy Brownie Cake
Prep time
15 min
Cook time
22 min
Ready In
37 min


Serves Tool

Serves To:USMetric
1 Cup(c)  brown rice flour
3/4 Cup(c)  sucanat
1/2 Teaspoon(t)  fine sea salt
1 Cup(c)  unsweetened applesauce
1/4 Cup(c)  non dairy butter
4 Ounce(oz)  non dairy unsweetened or bittersweet chocolate, coarsely chopped
1 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  cardamom, ground
1/4 Teaspoon(t)  white pepper, ground
1/2 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  cloves, ground
2 Teaspoon(t)  cinnamon, ground


Combine the cinnamon, cloves, nutmeg, pepper, cardamom, and ginger in a small-size bowl. Set aside. Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray. In the microwave, melt the chocolate and butter in a microwave-safe dish for about 1 minute, checking and stirring at least once, In a large-size bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat. Fold the flour and baking powder into the wet ingredients, being careful not to overmix. Pour the batter into the prepared pan and level with a spatula. Bake for 22 minutes, or until the edges of the brownies begin to pull away from the pan and the center appears set. Let cool in the pan on a wire rack. Chill for several hours in the fridge before slicing. Enjoy cold. Store in the fridge. Yield; 6 servings

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