Recipe: Mocha Brownie Cake with Caramel Date Sauce (Gluten Free, Dairy Free)

by Michelle on May 30, 2011 · 13 comments

in Autumn,Dairy Free,Healthy Desserts,Meal,Recipes,Refined Sugar-Free,Season,Treats/Desserts

Want something a little bit special but can’t eat gluten or dairy? Want a dessert that’s decadent but still healthy? Then you will love this recipe for Mocha Brownie Cake with Caramel Date Sauce! This dessert was made in mind for those who are intolerant to dairy and gluten, but still want something delicious and a great treat.

Recipe details: The reason this recipe is healthier is because of the ingredients I used. A few of the ways this recipe makes for a healthier brownie cake:

  • Instead of refined white flour I used almond flour (almond meal)
  • Cashew butter instead of butter made from dairy milk
  • Maple syrup instead of refined white sugar
  • Dairy free (there is no dairy in this recipe at all)
  • Gluten free (almond meal is gluten free)

Mocha Brownie Cake with Caramel Date Sauce

Mocha Brownie Cake- Ingredients:

  • 1/2 C. fine almond meal
  • 1/2 tsp. bicarbonate of soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 C. cashew butter
  • 3 Tb. coffee espresso (or carob powder mixed with water in equal quantities, instead)
  • 4 Tb. cacao powder (or carob powder)
  • 1/2 C. maple syrup
  • 1 tsp. vanilla extract
  • 2 egg yolks, beaten
  • 2 egg whites
  • coconut oil (or butter) for greasing

How to:

  1. Set your oven to 180 degrees celsius (I used fan-forced).
  2. First make the flour: Mix together the almond meal, bicarbonate of soda, baking powder and sea salt and put this aside.
  3. Then mix together using egg beaters: cashew butter, coffee espresso, cacao powder, maple syrup and vanilla extract until you have a smooth and thick mixture. Beat the egg yolks and then mix them into the cashew-coffee mixture.
  4. Fold the almond meal into the previous mixture.
  5. In a new clean dry bowl, beat the egg whites with a whisk or egg beaters until stiff peaks form. Fold the egg whites into the cashew-coffee-egg yolk-almond mixture until all incorporated.
  6. Line a cake tin with greaseproof paper or aluminium foil and grease with coconut oil or butter. Pour the brownie cake mixture into the lined tin and bake for 15-20 minutes at 180 degrees C or until a skewer (or toothpick) comes out clean.
  7. Leave to cool down completely.
  8. Make the caramel date sauce (below).

Caramel Date Sauce- Ingredients

  • ~7 dates, pitted
  • water, enough to make a thick sauce-like consistency

How to:

  1. Optional: If you like you can soak the dates in about 1/2 C. to a C of water before hand to soften the dates.
  2. Add the dates and water to a blender or food proccessor. Process until you have a smooth and thick caramel date sauce. You may need to add more water if it’s too thick.

Once the brownie cake is cooled, cut it up into squares and then serve with the caramel date sauce and cream (optional). Enjoy!

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© Copyright: 2011 Michelle Robson-Garth. Please ask permission first when using any text or images on . See the disclaimer here.


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 13 comments… read them below or add one }

Stephanie May 30, 2011 at 3:44 am

Oh my! This looks so decadent! I love that you used cashew butter! Can’t wait to give this a go.


Michelle May 31, 2011 at 3:33 am

Thank you Stephanie. I hope you enjoy this recipe and please let me know how it goes.


Wallace May 30, 2011 at 7:53 pm

Yum, yum, yum! I cannot wait to make these. My mouth is watering right now. :)


Michelle May 31, 2011 at 3:33 am

Thanks Wallace. Enjoy!


Alta van Zyl May 30, 2011 at 10:38 pm

Dear Michelle,
I only have 6 words for you: WHEN DO WE SEE THE COOKBOOK?
You are such an amazing person and great inspiration to me!


Michelle May 31, 2011 at 3:31 am

Thank you for the lovely comment! I am actually writing an ebook! Thanks for your kind words and I’m glad I can be an inspiration to you.


Kate May 31, 2011 at 8:00 am

Hey Michelle,
This looks great! Can’t wait to try it!! My only question is, do you mean 180 deg Celsius? <3


Michelle May 31, 2011 at 10:16 am

Hi Kate. Yes I believe I do mean Celsius thanks! I’ll fix it now!


Callie {Rawxy} June 25, 2011 at 6:32 pm

I LOVE this!! What a great idea – and the presentation is beautiful as well!


Sanjeeta kk June 26, 2011 at 3:04 pm

Love this healthy baked goodies! Delightful and yum.


Anita July 7, 2011 at 4:30 am

You have to be kidding me! This looks amazing. I think I will try subbing date syrup for the maple syrup however, seems like a natural fit! :()


Michelle July 7, 2011 at 4:35 am

Thanks Anita. Maple syrup will be just as delicious! Enjoy!


Emma April 4, 2012 at 3:07 pm

Looks great, but just wondered what size cake tin you used?


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