Gluten free Dairy Free cappuccino brownies baked in tiny espresso cups.

PRINT

Description

At a recent cooking class we made dairy free cappuccino brownies. Dairy free baking is new for me but I’m always up for a challenge in the kitchen. At first I thought…how hard could it be. Then I thought…dairy free might even be more difficult that gluten free. What do you think?

Dairy proteins cause difficulty for as many as 50% of people with celiac disease so it seems reasonable to learn a little bit about it. I added some brief need-to-know information from my cooking class notes at the bottom of this post to help you get started with dairy free (DF) gluten free (GF) baking.

From Everyday to Gourmet

My sister gave me these little espresso cups and I wanted to try baking brownies in them so I used a few different baking pans I had. Inspired by my Layered Cappuccino Brownies I used a tried and true recipe and created a unique presentation.

It seemed fitting to make a cappuccino brownie recipe to go in an espresso cup. First I made a regular gluten free chocolate brownie. For the cream cheese topping rather than making a second layer I simply whipped the dairy free cream cheese with cinnamon and piped it on top to look like the foam of a cappuccino.

Rather than a layer of melted chocolate I decided to simply grate dairy free dark chocolate on top, just like you might do on a cappuccino.

As small as the cups are this still seems like a generous portion for dessert so make sure you’re hungry when you serve these beautiful gluten free dairy free cappuccino brownies.

Introduction to Dairy Free Baking

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 Tbsp 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.

I always like to experiment with baking in cute little cups, mini loaf pans and other less common containers.

I’d love to hear in the comments below if you tried baking your brownies in something unusual.


More Recipes – Brownies

Ingredients

BROWNIE
4 oz dairy free chocolate baking pieces
¾ cup dairy free margarine
1 cup sugar
2 eggs
2 tsp vanilla extract
1¼ cups gluten free four (I use my EGFG blend*)
¼ cup dairy free milk
DAIRY FREE CREAM CHEESE TOPPING
8 oz dairy free cream cheese, at room temperature
6 Tbsp margarine, at room temperature
1½ cups icing sugar
1 tsp vanilla extract
1 tsp cinnamon
GARNISH – grated dairy free chocolate

Directions

1
BROWNIE
2
Preheat oven to 350°F and lightly grease baking pans.
3
Put chocolate in a small bowl and cook in microwave for 1 minute. Stir and cook for another 30 seconds, stir again.
4
Add margarine to chocolate and microwave 30 seconds at a time, stirring until smooth.
5
Add sugar, stir and set aside.
6
In large bowl of an electric mixer beat eggs and vanilla. Add chocolate mixture and stir.
7
Whisk sorghum, brown rice and sweet rice flours together then add to the mixture.
8
Add dairy free milk and stir.
9
Divide batter into espresso cups, mini loaf pans, muffin tins or an 8” x 8” baking pan. Baking time will vary depending on the baking pans you choose.
10
Bake in mini muffin tins for 15 minutes.
11
Bake in mini loaf pans, regular muffin tins or espresso cups for 25 minutes.
12
Let brownie cool completely before adding cream cheese topping.
13
DAIRY FREE CREAM CHEESE TOPPING
14
In electric mixer beat dairy free cream cheese and margarine until smooth.
15
Slowly add icing sugar, vanilla and cinnamon.
16
Transfer to piping bag or plastic zip lock bag. Pipe onto brownie in an espresso cup starting on the outside edge swirling in to the middle in a circular motion.
17
Sprinkle with grated chocolate.
18
*My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ingredients

Directions

  • BROWNIE
  • 4 oz dairy free chocolate baking pieces
  • ¾ cup dairy free margarine
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1¼ cups gluten free four (I use my EGFG blend*)
  • ¼ cup dairy free milk
  • DAIRY FREE CREAM CHEESE TOPPING
  • 8 oz dairy free cream cheese, at room temperature
  • 6 Tbsp margarine, at room temperature
  • 1½ cups icing sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • GARNISH – grated dairy free chocolate
  1. BROWNIE
  2. Preheat oven to 350°F and lightly grease baking pans.
  3. Put chocolate in a small bowl and cook in microwave for 1 minute. Stir and cook for another 30 seconds, stir again.
  4. Add margarine to chocolate and microwave 30 seconds at a time, stirring until smooth.
  5. Add sugar, stir and set aside.
  6. In large bowl of an electric mixer beat eggs and vanilla. Add chocolate mixture and stir.
  7. Whisk sorghum, brown rice and sweet rice flours together then add to the mixture.
  8. Add dairy free milk and stir.
  9. Divide batter into espresso cups, mini loaf pans, muffin tins or an 8” x 8” baking pan. Baking time will vary depending on the baking pans you choose.
  10. Bake in mini muffin tins for 15 minutes.
  11. Bake in mini loaf pans, regular muffin tins or espresso cups for 25 minutes.
  12. Let brownie cool completely before adding cream cheese topping.
  13. DAIRY FREE CREAM CHEESE TOPPING
  14. In electric mixer beat dairy free cream cheese and margarine until smooth.
  15. Slowly add icing sugar, vanilla and cinnamon.
  16. Transfer to piping bag or plastic zip lock bag. Pipe onto brownie in an espresso cup starting on the outside edge swirling in to the middle in a circular motion.
  17. Sprinkle with grated chocolate.
  18. *My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour