Someone asked me to make them a no eggs cake. I hesitated a little, because as we know, gluten-free doughs have an elasticity problem, and eggs somehow solve this problem, the conclusion being that all my cake and dough recipes contain eggs. But I couldn’t capitulate in front of some eggs, whether they were chicken eggs, right? So I searched, adapted and tried, and the result was amazing. The no eggs brownie is finer and grows more beautifully even than the one with eggs.
Ingredients:
- 300 ml of water (one cup)
- Half a cup of sugar
- 4 tablespoons of oil
- A sachet of baking powder
- Juice of an orange plus half of its peel, grated
- A few drops of rum essence
- A tablespoon of coconut flakes
- 3 spoons of cocoa
- One cup of buckwheat flour
- One cup of rice flour
Glaze
- 5 tablespoons of water
- 5 spoons of sugar
- 5 tablespoons of oil
- 2 spoons of cocoa
- 1 or 2 chocolate squares
- A few drops of rum essence
Method of preparation
I have never met something simpler. Mix the ingredients as you like, put them into a pan lined with baking paper, I have the famous round pan with a diameter of 26 cm, and put it in the preheated oven for 30-40 minutes. After it cools, the ingredients for the glaze are mixed in a saucepan, brought to a boil over low heat, and boiled until the composition takes on the consistency of a sour cream. Turn it over the brownie and refrigerate for an hour, then it can be portioned.