Flourless chocolate brownie cake

Delicious gluten free and dairy free chocolate cake made with creamed coconut and without flour.

Dairy free, gluten free chocolate brownie cake

When it comes to chocolate I'm a dark chocolate lover type of girl through and through. Due to its light bitterness you don't want to eat too much of it, and it's a perfect guilty pleasure when eaten in moderation. 30 g or 5 squares is low FODMAP according to MONASH University.

This chocolate brownie cake is made without flour, only uses 4 ingredients and I find the pairing of chocolate and coconut flavours to taste heavenly! It's perfectly fudgy and moist and I made it to celebrate the launch of my blog. I hope you enjoy it as much as I did (okay, we did - I shared it with my husband)!

Ingredients:

1. 1 dark cooking chocolate bar (150 g)

2. 50 g creamed coconut (make sure it's creamed coconut and not coconut cream - these are two different things)

3. Half a cup white sugar

4. 3 eggs

Additional ingredients for decoration:

Small amount of cocoa powder

Strawberries

Method:

Melt the chocolate using a water bath or in a microwave. When it is melted add creamed coconut and mix well together. In a separate bowl beat together eggs and sugar with an electric mixer, adding sugar a little at a time and until the mixture is foamy. Add the chocolate and creamed coconut mixture. Brush inside of your baking dish with oil, pour the batter in. Cook in the oven for 30-35 minutes at 180°. When the cake is ready (it will be firm to the touch and the toothpick will come out with no streaks of batter, maybe just some fudgy crumbs, which are okay), remove it from the baking dish and let it cool completely. Sift cocoa powder over the cake using a sifter and decorate with fresh strawberries or whatever berries you prefer.

NB: This cake is made using about 25 dark chocolate squares (150 g), so remember to share it with others not to overindulge and to keep it within low FODMAP guidance. Enjoy!