Gluten-free Mocha Brownies
Dairy-free and gluten-free made with ground almonds, eggs, olive oil, coffee, cocoa, vanilla and lots of sugar.
I’ve made these loads of time. They’re really good. They’re basically Nigella Lawson’s Chocolate Olive Oil Cake with a little less chocolate and with strong coffee added in.
They’re also good with 25g of dessicated coconut added in. I had this idea of turning them into a coco-mochaccino cake by adding a meringue topping to it. It’s too sweet though doing just that. Not sure how to fix them.
But these mocha brownies are great just by themselves.
Gluten-free Mocha Brownies
Ingredients
- 3 large eggs
- 200g caster sugar
- 150 ml regular olive oil
- 2 teaspoons of vanilla paste
- 100 ml strong coffee
- 30g cocoa powder
- 200g ground almonds
Instructions
- Preheat the oven to 170 C and grease a baking dish with some olive oil.
- Whisk the eggs and sugar together until they look like buttery coloured cream.
- Keep whisking and pour in the olive oil. Then which in the vanilla paste.
- Blend the cocoa powder and coffee together and whisk it into the mixture. Taste it should have a nice chocolate taste but there should be strong taste of coffee underlining this.
- Pour the mixture into baking dish and bake for 45 - minutes to 1 hour. You'll know it's done when it passes the skewer test. Push a skewer into the cake if it comes out clean the cake is baked. Allow to cool.
- Enjoy with a cuppa!
