Chocolate Brownie Cake
Try this delicious Chocolate Brownie Cake recipe, made with coconut oil, that tastes rich and fudgy like a brownie, but feels light and fluffy like a cake!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 9 pieces 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 3/4 cups white wheat flour (may use whole wheat flour, sifted and then measured)
- 1/2 cup cocoa
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup coconut oil
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs (or 3 medium)
- 3/4 cup full-fat sour cream
- 1/2 tbsp instant decaffeinated coffee granules (optional)
Instructions
- Preheat the oven to 350 degrees and grease an 8×8 baking pan with cooking spray.
- In a medium bowl, sift together flour, cocoa, baking powder and salt. In a stand mixer, or separate large bowl , beat the coconut oil and sugar for a full ten minutes. Add the vanilla and eggs and beat for three minutes.
- Add half the flour mixture and beat gently. Add the sour cream and beat gently. Add the remaining flour mixture and beat gently until everything is well incorporated. Turn the speed up a notch and beat for ten seconds.
- Pour batter into the prepared baking pan and bake for about 35 minutes. A knife or toothpick inserted into the middle will come out slightly fudgey. Let cake cool for 5 minutes before cutting.
- Top with your favorite butter cream icing (and you can even substitute coconut oil instead of butter!)
Find it online: https://dontwastethecrumbs.com/chocolate-brownie-cake/
