Pineapple Chocolate Cake/Brownies

NO gluten, casein, eggs, corn, soy, nuts *I haven’t tried this one yet, it only sounded good.


4 tablespoons unsweetened cocoa powder
1 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
1/4 cup millet flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 teaspoon baking soda
2 tablespoons flaxseed meal plus 6 tablespoons water (*See flaxseed meal gel.)
1/3 cup cooking oil
1 cup crushed pineapple
1/4 cup orange juice or GFCF milk substitute


Prepare the flaxseed gel. In a bowl, combine the cocoa powder, rice flour, sweet rice flour, tapioca starch, millet flour, sugar, salt, nutmeg, and baking soda. Add the flax gel mix, oil, crushed pineapple, and orange juice. Mix. Place in a greased 9×13″ non-stick baking pan. Bake in a preheated 375 degree F oven for about 25-30 minutes. (I haven’t tried it in other sizes of pans so it probably will take longer in those pans.)Notes:

Note: If you use orange juice, it has a sticky top, so I don’t recommend frosting the top.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.