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Gluten-free Mocha Brownies

Gluten-free Mocha Brownies

Last year when I added the recipe Foolproof 4 Egg Food Mixer Mayonnaise I got into a bit of tizzy about what sort of suggestions I could offer for what to do with the leftover egg whites. Most of things that came into my head were desserts and I included a photo of a coco-mochaccino cake but because at the time I was trying to stick more with savoury dishes I never gave the recipe for that cake.

You can turn these mocha brownies into mochaccino cakes just by topping with meringue (egg whites blended till stiff white peaks with sugar and a pinch of salt). The ‘cino cakes look impressive but the base recipe is mocha brownies and to be honest they are perfectly lovely – and so so easy to make – all by themselves. I do love meringue topping though – it’s basically like vegetarian toasted marshmallows.

So if you want to turn your mocha brownies into a slice of mochaccino cake just put your slices into cups and top with meringue. Toast the meringue topping with a blowtorch if you like – I like it a little toasted.

When I say the base recipe is mocha brownies I should also say that my mocha brownies recipe is basically Nigella Lawson’s Chocolate Olive Oil Cake with a little less chocolate and with strong coffee added in.

ingredients for the gluten-free, dairy-free mocha brownies
Ground almonds, eggs, cocoa, vanilla paste, strong coffee, olive oil, caster sugar – ingredients for the gluten-free, dairy-free mocha brownies.

Gluten-free Mocha Brownies

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serves: 6 - 8

Gluten-free Mocha Brownies


  • 3 large eggs
  • 200g caster sugar
  • 150 ml regular olive oil
  • 2 teaspoons of vanilla paste
  • 100 ml strong coffee
  • 30g cocoa powder
  • 200g ground almonds


  1. Preheat the oven to 170 C and grease a baking dish with some olive oil.
  2. Whisk the eggs and sugar together until they look like buttery coloured cream.
  3. Keep whisking and pour in the olive oil. Then which in the vanilla paste.
  4. Blend the cocoa powder and coffee together and whisk it into the mixture. Taste it should have a nice chocolate taste but there should be strong taste of coffee underlining this.
  5. Pour the mixture into baking dish and bake for 45 - minutes to 1 hour. You'll know it's done when it passes the skewer test. Push a skewer into the cake if it comes out clean the cake is baked. Allow to cool.
  6. Enjoy with a cuppa!

baked mocha brownies
The top is that lovely milk-chocolate colour – but inside its a deliciously rich dark brown colour.
A mocha brownie with a cup of coffee. Perfect bite of sweetness.
A mocha brownie with a cup of coffee. Yummy bite of dark sweetness.
Of course you could turn it into it’s prettier cousin – the mochaccino cake
Coco mochaccino cake, served ina coffee cup
To make a coco-mochaccino cake, use 175g ground almond and 25g desiccated coconut instead of the 200g of ground almonds, use 50g cocoa powder rather than 30g, and top your slices of cake with meringue topping and sprinkle over some desiccated coconut.