Gluten Free and Eggless Hot Fudge Brownie Cake


This is a great recipe for a fudgy, gooey cake.

Recipe adapted from: ‘Piece of Cake!’ by Camilla V. Saulsbury

1 cup gluten free all-purpose flour
1-1/4 cup granulated white sugar
6 tablespoons cocoa powder
2 teaspoons baking powder
Pinch of salt
Egg replacer equivalent of 1 egg
1/2 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1-1/2 cup boiling water

Preheat the oven to 180°C. Line and grease a 8/9″ square baking pan.

In a medium bowl, sift and whisk together the flour, 3/4 cup of the white sugar, 2 tablespoons of the cocoa powder, baking powder and the salt.

Create a well in the flour mixture using a wooden spoon, and add the egg replacer, milk, oil and vanilla extract in the well. Mix until well combined. Pour and spread this batter in the prepared pan, and scrape the sides of the bowl to ensure most of the batter gets in the pan.

In the same bowl (or a different one if you wish), stir together the brown sugar, the remaining white sugar and the rest of the cocoa powder until well combined. Sprinkle this mixture evenly on top of the batter in the pan. Slowly drizzle the boiling water on top of the batter, ensuring that the layers are not disturbed.


Bake for 40 – 45 minutes, until the cake springs back when touched. Let the cake cool for about 15 minutes, and then enjoy warm, perhaps with some whipped cream or ice cream!