Gluten-free Walnut Brownie Cake Recipe

Would you like to try this gluten-free Walnut Brownie Cake? It's incredibly delicious!

gluten-free walnut brownie cake



  • 120g butter
  • 250g dark chocolate - chopped
  • 3/4 cup soft brown sugar
  • 3 large eggs - at room temperature
  • 1/2 teaspoon vanilla paste
  • 2 cups Trickett's Grove Walnut Flour
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa powder
Berry Compote
  • 2 cups frozen mixed berries
  • 2 tablespoons caster sugar (or more, to taste)


    • Preheat the oven to 160°c fan bake. Grease a 20cm (8 in) springform cake tin with butter.
    • Melt the butter and chocolate in a large bowl in the microwave until nice and smooth. Do this in short bursts giving it a good stir in between.
    • Whisk in the sugar. Add the eggs one by one, whisking in between. Add the vanilla, whisking well until everything is combined.
    • Add the Trickett's Grove walnut flour and baking powder, then sieve in the cocoa powder. Stir until just combined but don't over-stir.
    • Pour the mixture into the cake tin and bake for 45 minutes. The top should have a slight crust.
    • Let the cake cool in the tin for 15 minutes, then very carefully remove the sides and lift it off the base, placing it on a wire rack to cool completely.
    • To make the Berry Compote, warm the berries in a medium saucepan on a medium heat until defrosted. Add the sugar stir until dissolved, then remove from the heat. Serve with the cooled cake.
    • Enjoy!