My 12-year-old daughter is the quintessential entertainer. When we have guests over she is typically the one gathering flowers, laying out the dishes and silverware, decorating the dining room, and even making place cards for each person. She also tends to putter in the kitchen concocting a treat to share for tea time or for no particular occasion. This grain-free chocolate brownie cake is one of her found recipes that she has been making for several years now and it has become a favorite.

Her brownie cake is rich, it’s moist, it’s verrrry chocolatey, and it’s grain-free. I hope you enjoy it over some tea times with someone as special as her.

LIQUID INGREDIENTS

• 3 tablespoons butter, melted
• 3 large eggs
• 1 cup raw honey
• 1 teaspoon vanilla

DRY INGREDIENTS

• 3/4 cup cocoa powder
• 1 cup fine & blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

OPTIONAL SOUR CREAM TOPPING

• 1/2 cup 24-hr sour cream
• 1 tablespoon raw honey
• cocoa powder for sprinkling garnish

METHOD

• Preheat oven 350 degrees°
• Mix wet ingredients together in a stand mixer
• Mix dry ingredients together in a separate bowl
• Gently mix both wet & dry ingredients together in the stand mixer
• Pour batter into buttered or oiled round 9″ cake pan (or springform pan) and bake for 15 minutes, or until a toothpick inserted comes out clean
• Optional: lightly whip sour cream & honey together for a topping & garnish with a sprinkle of cocoa powder