Gluten-Free Dairy-Free Cappuccino Brownies

These gluten-free dairy-free cappuccino brownies were my first adventure into dairy free baking. I’m always up for a challenge in the kitchen but I had a lot to learn. If this is new to you keep reading and I'll share what I needed to know before I even got into the kitchen.

this gluten free recipe

Below are the notes I made for participants at my first in-person dairy-free gluten-free baking class.

Ingredients

Dairy proteins cause difficulty for almost half of those with celiac disease, especially in the first one to two years after diagnosis. That's why I thought I better learn a bit about dairy free options.

• dairy free chocolate baking pieces or chocolate chips
• dairy free margarine
• sugar
• instant coffee granules
• eggs
• vanilla extract
• EGFG gluten free flour blend
• dairy free milk
• dairy free cream cheese
• cinnamon

See recipe card for exact amounts.

Instructions

My sister gave me espresso cups and I wanted to try baking something in them as well as the mini loaf pans from a friend. Inspired by my Layered Cappuccino Brownies I used a tried-and-true recipe and created a unique presentation. I love doing this!

It seemed fitting to make a cappuccino flavoured brownie in an espresso cup but I that meant you wouldn't see the layers. I turned the cream cheese layer into a whipped topping to resemble the foam on a cappuccino. Grated chocolate and a sprinkling of cinnamon finished it off.

I did a similar variation with a ramekin and mini loaf pans. Some of them got topped with crushed Easter eggs.

Introduction to Dairy-Free for Gluten-Free Cooks

Dairy Free Baking

• Dairy includes milk, cheese, yogurt, butter and other products from cows, goats and sheep so must be avoided.
• These products all come from animals. A vegan diet is free from animal products so if you see packaging that says vegan it will be dairy free.
• Eggs are not a dairy product so can be used in dairy free baking.
• Health food stores often have a better selection of dairy free products than grocery stores.

Butter Substitutes

• Coconut oil, vegetable oil, shortening and margarine can all be substituted for butter.
• Becel, Earth Balance, Spectrum Organics and Melt are brands that are both gluten free and dairy free.
• You may need to add 2 tablespoon of water to each 1 cup of vegetable shortening when substituting for butter in baking.
• ½ cup oil plus ½ cup fruit puree can be used in place of 1 cup of butter.
• ¾ cup vegetable oil can be substituted for 1 cup of butter.

Non-Dairy Milk Substitutes

• Almond milk, rice milk, soy milk, coconut milk and others are available at grocery stores and health food stores.
• Large sizes are usually found near the milk section, smaller sizes are available with canned milk and other non-refrigerated milk products.

Dairy Free Chocolate

• Baking chocolate and chocolate chips often contain milk.
• Enjoy Life and Cuisine Camino are brands that are dairy free and gluten free.
• In recipes calling for unsweetened chocolate you may need to adjust the amount of sugar called for if your dairy free chocolate has added sugar.

Gluten-Free Dairy-Free Cappuccino Brownies

Have fun baking brownies in different shapes; mini loaf pans, ramekins, bundtlet pans or cute little espresso cups. I love creating simple and fun presentations for brownies!

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Course: Dessert

Cuisine: Canadian

Keyword: dairy free cappuccino brownies

Cook Time: 25 minutes minutes

Servings: 16 pieces

Author: Cinde Little

Ingredients

BROWNIE

• ▢ 4 oz dairy free chocolate baking pieces (or chocolate chips)
• ▢ ¾ cup dairy free margarine
• ▢ 1 cup sugar
• ▢ 1 teaspoon instant coffee granules lightly crushed in your hand
• ▢ 2 eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 1¼ cups EGFG gluten free flour blend* (163 g)
• ▢ ¼ cup dairy free milk

DAIRY FREE CREAM CHEESE TOPPING

• ▢ 8 oz dairy free cream cheese room temperature
• ▢ 6 tablespoon dairy free margarine room temperature
• ▢ 1½ cups icing sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon cinnamon

GARNISH** – grated dairy free chocolate and cinnamon

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Instructions

BROWNIE LAYER

• Preheat oven to 350°F and lightly grease baking pans (any size you like).
• Put chocolate in a small bowl and microwave on high for 1 minute. Stir and heat for another 30 seconds if needed. Stir vigorously until almost smooth.
• Add margarine to chocolate and microwave 30 seconds at a time, stirring until smooth. Watch closely so it doesn't burn.
• Add sugar, stir and set aside.
• In large bowl of an electric mixer beat eggs and vanilla. Add chocolate mixture and stir.
• Add flour and dairy free milk, stir until combined.
• Divide batter into espresso cups, mini loaf pans, muffin tins or an 8-inch square baking pan. Baking time will vary depending on the pans you choose.
• Bake 20-22 minutes depending on the depth of the pan.
• Let brownies cool completely before adding cappuccino topping.

CAPPUCCINO TOPPING

• In electric mixer beat dairy free cream cheese and margarine until smooth.
• Slowly add icing sugar, vanilla and cinnamon.
• Transfer to piping bag. Pipe onto brownie in a way that looks like the cappuccino you would get in a cup. If you make a real cappuccino pattern on top you MUST tag me with your photo on Instagram. @everyday.gf.gourmet
• Sprinkle with grated chocolate and an extra dash of cinnamon for the full effect.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

This recipe can be made with regular dairy products if do not need dairy free.