Gluten-Free Chocolate Cake Brownies with Homemade Chocolate Syrup


Not long ago a friend directed me to a new self-published cookbook called Mommy and Me Gluten-Free: Stories and Recipes to Inspire You. The author’s story had been featured in the March 2010 edition of GuidePosts. Intrigued by the cute concept, and the fact that all of the recipes in this little gem are made without dairy, eggs, and gluten, I sent an inquiry. I thought perhaps the authors would like to share a recipe with our dairy-free (and many gluten-free) audience. They happily emailed over a fantastic recipe for Dairy-Free Gluten-Free Gluten-Free Chocolate Cake Brownies with an accompanying Chocolate Sauce.

Dairy-Free Gluten-Free Chocolate Cake Brownies Recipe with Homemade Chocolate Syrup

Special Diet Notes: Gluten-Free Chocolate Cake Brownies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.

Gluten-Free Chocolate Cake Brownies with Homemade Chocolate Syrup
Prep time
Cook time
Total time
This recipe was shared with us from the cookbook, Mommy and Me Gluten-Free.
Serves: 12 servings
  1. Preheat your oven to 350°F. Grease a 9×13-inch pan.
  2. In a large mixing bowl, combine the oil, honey, rice milk, flaxseed, and vanilla (add in order), and mix for 2 minutes on medium high speed.
  3. Gradually blend in the brown rice flour, amaranth flour, and cocoa powder (add in order), and mix on medium speed, scraping bowl occasionally.
  4. Add the baking soda, salt, and baking powder (in order), and mix on medium high speed for 1 minute.
  5. Stir in the walnuts, if using, and chocolate chips.
  6. Pour into prepared pan and bake for 18 to 20 minutes. Cool for 1 hour before cutting.
Topping suggestions: Fresh strawberries, Our Homemade Chocolate Syrup (see recipe below), a scoop of vanilla non-dairy ice cream, or all of the above for a deluxe brownie delight!

Recipe from the cookbook, Mommy and Me Gluten-Free

Our Family’s Homemade Chocolate Syrup
¾ cup semi-sweet chocolate baking chips (Enjoy Life)
¼ cup rice milk (Rice Dream)

Place baking chips in double boiler. When chips are melted, turn off stove top and add ¼ cup rice milk.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: