Gluten-Free Brownie Cake

Storing and Freezing

Room temperature: up to 3 days in an airtight container.

Refrigerator: up to 5 days, though it firms. Let slices come back to room temperature.

Freezer: up to 3 months, unfrosted. Wrap the cooled cake tightly and thaw at room temperature.

It keeps better than most chocolate cakes, since the oil holds moisture longer than butter does.

Ways to Change It Up

Frost it. A simple chocolate or vanilla buttercream, or a cream cheese frosting.

Dust with powdered sugar instead, which is faster and lets the cake stand on its own.

Add a cup of chocolate chips to the batter.

Use coffee in place of the milk for a deeper chocolate flavor.

Bake it as cupcakes. Divide between 12 lined cups and bake 18 to 22 minutes.

For the dense, fudgy version instead, our fudgiest brownies use the same mix with just oil and water.

Dairy-Free and Egg-Free Options

The recipe lists rice milk and soy milk alongside dairy milk, so the milk is straightforward to swap.

For egg-free, use a prepared commercial egg replacer equal to two eggs.

Doing both makes the cake dairy-free and egg-free, though we have tagged it by what the recipe calls for rather than what it can become.

The oil is already dairy-free, so there is no butter to work around.

What This Contains

As written, this recipe contains milk and egg.

Both have substitutes listed in the ingredients, so it can be made dairy-free and egg-free.

Pamela's Chocolate Brownie Mix is the base, and everything from Pamela's is certified by the Gluten-Free Certification Organization and made in a certified gluten-free, peanut-free facility.