Name: Gluten-Free Spicy Brownie Cake
Prep time: 15 min
Cook time: 22 min
Ingredients: ¼ teaspoon ground cardamom; ½ teaspoon ground cloves; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground white pepper; ½ teaspoon fine sea salt; 1 cup 160 g brown rice flour; 1 teaspoon baking powder; 4 ounces 112 g nondairy unsweetened or bittersweet chocolate, coarsely chopped; ¼ cup 56 g nondairy butter; 1 cup 227 g unsweetened applesauce; ¾ cup 144 g Sucanat; Nonstick cooking spray

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8-inch square baking pan with spray.
Combine the cinnamon, cloves, nutmeg, pepper, cardamom, and ginger in a small bowl.
Set aside.
In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring at least once.
In a large bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
Fold in the brown rice flour and baking powder, mixing carefully to avoid overmixing.
Pour the batter into the prepared pan and level with a spatula.
Bake for 22 minutes or until the edges pull away from the pan and the center is set.
Let cool in the pan on a wire rack.
Chill in the fridge for several hours before slicing.
Enjoy cold.
Store in the fridge.

Gluten-Free Spicy Brownie Cake

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