It’s after dinner, you’re watching your favourite show or a trashy reality tv show you won’t admit to watching, the craving for something sweet hits, preferably something chocolate-y, you’re torn between diving into a bag of chocolate chips or cookies and wanting to stick with something a bit healthier.
To the rescue comes this brownie cake.
More cake-like than a brownie, but more brownie-like than a cake = brownake? browcake? cakenie? I think I’ll stick with brownie cake.
Have you ever seen the movie Matilda? High five for those who have and if you haven’t, well what have you been doing with your life?! It has been one of my favourite movies since I was a kid. I remember getting in trouble many times for jumping and dancing on the coffee table during the scene where she is making everything fly around the room while she dances around.
Anyways, whenever I think of chocolate cake, I think of that movie. If you’ve seen the movie, you know exactly why and if not, I guess you’ll have to just go watch it so you can get in on this. It’s not the most pleasant thing to think of when you’re thinking of cake, but it does make me laugh every time.
Back to this cake.
It’s rich, it’s chocolatey, it’s fudgy, it’s decadent, it needs to be washed down with almond milk (or topped with ice cream), and… It’s good for you?!
Yes this is real life, you’re not dreaming.
To oomph it up even more I topped with a thick raspberry chocolate frosting. The raspberry breaks through the chocolate just enough giving it a nice fruitiness.Just a warning, the frosting ingredients could be considered a little strange… I had two ideas in mind so I combined them and love the way it turned out.
Seriously check out the fudge factor on this cake!
I served this cake with raspberries to lighten it up
and because it looks pretty as the cake itself is so rich.
For dessert one night I chopped a piece of this cake up and mixed with homemade almond milk ice cream. Now that was really awesome.
If you give this recipe a try (which I hope you do), let me know! Comment below or snap a picture and tag @lovemefeedme in it so I can see!
- 1 cup spelt flour
- 1/2 cup baking stevia
- 2 tbsp coconut sugar
- 1/4 cup + 1 tbsp cocoa powder
- 1 heaped tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/3 cup of strong brewed coffee (can sub with milk)
- 3/4 cup almond milk
- 1/2 cup coconut milk whipped cream*
- 1/3 cup pumpkin puree
- 1/4 cup mashed raspberries (I think 1/4 cup raspberry jam would be better)
- 2 tbsp cocoa powder
- couple drops of stevia
- Preheat oven to 350F.
- Mix all the dry ingredients for the cake. Then add in wet ingredients.
- Stir until smooth. It should be a thick batter.
- Transfer into a parchment lined or greased cake pan.
- Bake for 20-25 minutes or until toothpick comes out clean.
- Remove from oven and let cool before trying to remove from the pan (trust me...)
- For the frosting, whip everything together using a hand mixer until combined.
- To assemble, simply spread the frosting on the cooled cake and garnish with a few raspberries.
- Serve with a glass of almond milk, a scoop of ice cream, or on its own.
*I followed this great post by Oh She Glows for the coconut whipped cream.
Are you team chocolate cake or team brownie? I was never a huge fan of either, but recently I’m in love with all things chocolate.