Grain-free Chocolate Brownie Cake

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.


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


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


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


  • 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

Grain-free chocolate brownie cake

6 thoughts on “Grain Free Chocolate Brownie Cake”

  1. Good morning,
    The recipe doesn’t say to mix the wet and dry ingredients together before pouring into the pan… I’m assuming they should be lightly folded together?
    Mrs. O

  2. This is lovely! Is cocoa power officially gaps-friendly? In the GAPS book its on the list of “foods to avoid,” but I would love to be able to eat it.

  3. This was excellent!! I substituted real Maple Syrup for the Honey and used Scharfenberger Cocoa Powder. The cook time went up to 27 minutes in my oven. I did not make the 24 hour sour cream and bought an organic brand instead which did Not taste good with this cake. For those not on GAPS like myself, I would probably use whipped cream on this cake. I think anyone would love this recipe! Thanks!

    1. Thanks for sharing your adaptations, Robyn!

      Glad you liked it 🙂 We have also made it with maple syrup at times and it is equally good.


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top