• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Brownies & Bars

    Warm Chocolate Brownie Cakes with Black Pepper Ice Cream

    Published Feb 9, 2011

    Jump to Recipe Print Recipe

    chocolate brownie cake on a plate
    I once got excited about Valentine's Day. And I do mean 'once', as in, one time in my whole life. Being a late bloomer, the first boyfriend I had was during my junior year of high school (isn't it scary that that is considered being a 'late bloomer' these days?) and I was thrilled when he invited me on a trip to the snow with his mom on V-Day weekend. Unfortunately, my best friend, whose birthday was on the 13th, was not so thrilled when I asked whether she would mind moving her party to the following weekend so that I could attend. She then didn't speak to me for a week, which was especially awkward as she drove me to and from school every day, 45 minutes each way, because I had failed my driving test three times. After all that, the boyfriend's mom uninvited me, because she hated me (she didn't say that, but it was obvious). Even though I spent V-Day at Buca Di Beppo with my friend instead of sipping hot chocolate by the fire with my boyfriend, I don't think she ever forgave me. My friend, that is. I know the mom never forgave me.

    scoop of black pepper
    Since then, I play it safe, and have practiced rolling my eyes and drawling, 'Hallmark holiday' whenever the touchy topic of V-Day arises.

    close up of empty muffin molds
    There is one thing that I do appreciate about V-Day, however: that it is considered obligatory to gorge oneself on champagne and chocolate, or even better, prosecco and a gooey, chocolaty dessert.If the way to a man's heart is through his stomach, then the way to a woman's is through her chocolate stomach (yes, we have a separate stomach for chocolate; take note, boys).

    As far as gooey, chocolaty desserts go, it doesn't get much better than a brownie sundae-

    chocolate chopped
    -unless the brownie recipe comes from Thomas Keller, the ice cream is homemade and flavored with vanilla bean and fresh black pepper, and the whole thing is tricked out with blood orange reduction, cocoa nibs and flaky salt. Called 'bouchons' for their semblance to corks, these cakes have the nostalgic flavor and slight chew of brownies made from a box, only they're way better because they're French. Just kidding. They're way better because they're made with high quality cocoa powder, chocolate, butter, and enough salt to make them completely addictive. Their light-yet-dense, moist texture, which comes from whipping whole eggs with sugar until thick and then forcing in an unconscionable amount of butter, is what every brownie wants to have.

    chocolate being stirred
    I scored this cake recipe from my days at Farallon, where we served the bouchons atop an espresso sauce with milk chocolate ice cream and salted pecans. While we sold more of these cakes than any other dessert, occasionally someone would request it sans sauce, and with vanilla ice cream instead of chocolate. At first I thought this blasphemy, but when I tasted the combination, I had to admit that the fresh, clean flavor of the vanilla complemented the dark richness of the cakes better than the chocolate.

    ice cream mix being stirred
    Inspired by Molly Wizenberg's book A Homemade Life, I decided to pair the cakes with vanilla-black pepper ice cream. Molly got the idea from Mallard's, a fabulous ice cream shop in the fabulous town of Bellingham, Washington, and those were enough creds for me. I made my favorite vanilla ice cream recipe, stirring in the black pepper just before churning as per Molly's instructions. Don't fear the pepper; the vanilla comes through as the prominent flavor, with a kicky finish. Blood orange reduction adds a note of brightness to the dish without overwhelming, and cocoa nibs and flaky salt provide addictive crunch.

    close up of black pepper ice cream
    If you're bojon this V-day, you probably don't a have a ton of lettuce to drop at some overpriced restaurant where everybody and their mistress is dining. Instead, why not impress your date by baking him or her these rich little cakes?

    brownie cake with scoop of ice cream
    top down shot of chocolate cake
    On second thought, maybe you should give them to your best friend instead.

    For more chocolate cake recipes:

    • Chocolate Hazelnut Brown Butter Cake (Gluten-Free!)
    • Double Chocolate Banana Cupcakes, with Cream Cheese Frosting
    • Smoked Porter Chocolate Cake
    • Gluten Free Chocolate Bundt Cake

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate bouchon recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    brownie cake with ice cream
    5 from 1 vote

    Chocolate Bouchons with Black Pepper Ice Cream and Blood Orange Reduction

    Print Recipe Pin Recipe
    Time for a fancy dessert!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total: 1 hour 10 minutes
    Servings: 10 servings.

    Ingredients

    Warm Chocolate Cakes

    • 2 eggs, at room temperature
    • 1 cup plus 2 tablespoons sugar (8 1/2 ounces)
    • 2/3 cup dutch-processed cocoa powder, plus more for dusting the pans (2 3/4 ounces)
    • 1/2 cup flour (2 1/2 ounces)
    • 2/3 teaspoon kosher or sea salt
    • 1/2 teaspoon vanilla extract
    • 8 ounces unsalted butter, melted and kept warm (2 sticks)
    • 4 ounces bittersweet chocolate (I use 72%), coarsely chopped (a scant cup)

    For serving:

    • Blood Orange Reduction (below)
    • Vanilla-Black Pepper Ice Cream (below)
    • powdered sugar
    • cocoa nibs
    • flaky salt
    • freshly ground pepper

    Vanilla-Black Pepper Ice Cream (Makes about 1 quart)

    • 1 1/2 cups half and half
    • 1/2 vanilla bean, split lengthwise and scraped
    • 1 cup cold heavy cream
    • 4 egg yolks
    • 1/2 cup sugar
    • pinch salt
    • 1 1/4 teaspoons freshly and finely ground black pepper

    Blood Orange Reduction

    • 1 cup freshly squeezed, strained blood orange juice (from 3 or 4 blood oranges)
    • 1/2 cup sugar

    Instructions

    Warm Chocolate Cakes

    • Position a rack in the center of the oven and preheat to 350º. Brush 10 of the muffin tins with some of the melted butter and dust with cocoa powder. (The cleanest way to do this is to place about a tablespoon of cocoa powder in each tin, and, holding it over a large sheet of parchment paper, knock it around to the best of your ability, tapping out the excess onto the parchment. Use the parchment to slide the extra cocoa into your measuring cup for the cake.)
    • In the bowl of a stand mixer, beat the eggs and sugar with the paddle attachment on medium-high speed until very thick and pale, 5 - 10 minutes. When you lift the paddle from the bowl, the egg goop should form a mound on the surface of the goop in the bowl for a second before disappearing.
    • While the eggs are doing their thing, sift together the cocoa, flour and salt into a medium bowl.
    • Beat the vanilla into the egg mixture. With the mixer on the lowest speed, add 1/3 of the dry mixture, beating until combined. With the mixer still running, drizzle in 1/2 of the warm, melted butter, mixing until combined (slowly drizzling in the butter ensures that it emulsifies into the eggs, resulting in a smooth, not greasy, texture). Keep going like that until all the stuff is in there. Remove the bowl from the mixer and fold in the chopped chocolate. The batter should be fairly runny and shiny, like that of brownie batter.
    • Immediately divide the batter among the buttered and cocoa-ed muffin cups (a spring-loaded ice cream scoop makes quick work of this), filling them about 2/3 of the way full. Bake the cakes, rotating once, until shiny on top and a tester comes out with lots of moist crumbs (there may be melted chocolate from the chunks on there, too - don't let it fool you), about 20 minutes. Let the cakes cool for 5 minutes. Invert a cooling rack over the cakes, then grab the pan and the rack and flip everything over together. Give the pan a rap on the table, then remove it, so that the cakes are sitting upside-down on the rack. Turn the cakes over to cool right-side-up.
    • To serve, dust the cakes with powdered sugar. Drizzle the blood orange reduction on plates, and place a warm cake atop each plate. Make a small pile of cocoa nibs next to or on top of the cakes, and top with a scoop of ice cream. Garnish the ice cream with ground black pepper, a few flecks of flaky salt and a few cocoa nibs.
    • The cakes will keep for up to 5 days in an airtight container at room temperature. Reheat in a 350º oven for 3 - 5 minutes before serving.

    Vanilla-Black Pepper Ice Cream

    • In a medium saucepan, heat the half and half with the vanilla bean and scrapings until steaming and small bubbles appear around the sides of the pan. Cover and steep for 20 minutes.
    • Pour the heavy cream into a quart-sized container, such as a mason jar, and set aside. If you have an instant-read thermometer, have it handy.
    • Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. Reheat the half and half to a bare scald. Whisking constantly with one hand, pour the hot dairy very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling.) Pour the mixture back into the pot and set over a medium-low flame. Cook, stirring constantly with a heat-proof rubber spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened film) on the bottom of the pot (you will have to tilt the pan to see the bottom), or registers 170º on an instant-read thermometer, 5-10 minutes.
    • Immediately pour the custard into the container of cold cream, stir to combine, and chill in the fridge for at least 4 hours, preferably overnight.
    • Place the ice cream base in the freezer for 30 minutes, stirring 2 - 3 times, to get it really cold. Strain the mixture through a fine mesh sieve, and stir in the black pepper, then process in an ice cream maker. 'Cure' in the freezer for at least 2 hours for a firmer, scoopable consistency.
    • Homemade ice cream is best eaten within the first few days of being made, but will keep for a month or two in the freezer.

    Blood Orange Reduction

    • Combine the juice and sugar in a small saucepan and bring to a boil over medium heat. Cook at a simmer, swirling occasionally, until reduced by almost half and syrupy, 5 - 10 minutes. You can 'test the set' by dripping a drop of the reduction onto a chilled plate. Cool and store in the fridge for up to several weeks.

    Notes

    The amounts of sugar, butter and salt in the cake batter might seem excessive, but I assure you the flavor and texture turn out just right. I once made these gluten-free, by subbing sweet rice flour for the all-purpose, with excellent results. I've always used dutch-processed cocoa powder for these cakes, and don't know whether they'd work with the 'natural' stuff; Valrhona and Guittard both make good dutch-processed cocoa.
    Be sure the melted butter is still very warm when you add it to the cake batter; otherwise, the cakes won't develop the prettily glazed cracks on top (they'll still taste great, though!).
    Make the ice cream base the day before you plan to serve the cakes, as it benefits from resting in the fridge overnight, and needs to firm up for a few hours after spinning. (A wise woman once said, 'You can't hurry ice cream, no, you just have to wait'... or something like that.) If you lack an ice cream maker, or didn't plan ahead, don't fret; make a batch of crème anglaise and grind 1/4 teaspoon or so of black pepper into the cooled custard. All the components can be made in advance; the cakes keep well for several days, and reheat beautifully in the oven or toaster oven. Should you be so lucky as to have 3" ring molds, use them to bake 8 cakes, omitting the cocoa-dusting step.
    Warm Chocolate Cakes: (Adapted from the Bouchon Bakery via Farallon)
    Vanilla-Black Pepper Ice Cream: (Adapted from A Homemade Life)
    The easiest way to measure the black pepper is to grind it onto a piece of creased paper, then use the paper to slide the pepper into the measuring spoons. Save the egg whites for making brown-butter financier cakes. They will keep in the fridge for up to a week, or in the freezer for several months.
    Blood Orange Reduction: Use any leftover syrup to make blood orange sodas; just stir a bit of syrup into a glass of sparkling water (or prosecco!).
    Nutritional values are based on one of ten servings.

    Nutrition

    Calories: 502kcalCarbohydrates: 57gProtein: 5gFat: 29gSaturated Fat: 18gCholesterol: 102mgSodium: 210mgPotassium: 319mgFiber: 3gSugar: 46gVitamin A: 870IUVitamin C: 12.7mgCalcium: 88mgIron: 2.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Chocolate Bouchons with Black Pepper Ice Cream and Blood Orange Reduction

    10 servings

    The amounts of sugar, butter and salt in the cake batter might seem excessive, but I assure you the flavor and texture turn out just right. I once made these gluten-free, by subbing sweet rice flour for the all-purpose, with excellent results. I've always used dutch-processed cocoa powder for these cakes, and don't know whether they'd work with the 'natural' stuff; Valrhona and Guittard both make good dutch-processed cocoa.Be sure the melted butter is still very warm when you add it to the cake batter; otherwise, the cakes won't develop the prettily glazed cracks on top (they'll still taste great, though!). Make the ice cream base the day before you plan to serve the cakes, as it benefits from resting in the fridge overnight, and needs to firm up for a few hoursafter spinning. (A wise woman once said, 'You can't hurry ice cream, no, you just have to wait'... or something like that.) If you lack an ice cream maker, or didn't plan ahead, don't fret; make a batch of crème anglaise and grind 1/4 teaspoon or so of black pepper into the cooled custard. All the components can be made in advance; the cakes keep well for several days, and reheat beautifully in the oven or toaster oven. Should you be so lucky as to have 3" ring molds, use them to bake 8 cakes, omitting the cocoa-dusting step.

    Warm Chocolate Cakes: (Adapted from the Bouchon Bakery via Farallon)

    2 eggs, at room temperature
    1 cup plus 2 tablespoons (8 1/2 ounces) sugar
    2/3 cup (2 3/4 ounces) dutch-processed cocoa powder, plus more for dusting the pans
    1/2 cup (2 1/2 ounces) flour
    2/3 teaspoon kosher or sea salt
    1/2 teaspoon vanilla extract
    8 ounces (2 sticks) unsalted butter, melted and kept warm
    4 ounces bittersweet chocolate (I use 72%), coarsely chopped (a scant cup)

    For serving:
    Blood Orange Reduction (below)
    Vanilla-Black Pepper Ice Cream (below)
    powdered sugar
    cocoa nibs
    flaky salt
    freshly ground pepper

    Position a rack in the center of the oven and preheat to 350º. Brush 10 of the muffin tins with some of the melted butter and dust with cocoa powder. (The cleanest way to do this is to place about a tablespoon of cocoa powder in each tin, and, holding it over a large sheet of parchment paper, knock it around to the best of your ability, tapping out the excess onto the parchment. Use the parchment to slide the extra cocoa into your measuring cup for the cake.)

    In the bowl of a stand mixer, beat the eggs and sugar with the paddle attachment on medium-high speed until very thick and pale, 5 - 10 minutes. When you lift the paddle from the bowl, the egg goop should form a mound on the surface of the goop in the bowl for a second before disappearing.

    While the eggs are doing their thing, sift together the cocoa, flour and salt into a medium bowl.

    Beat the vanilla into the egg mixture. With the mixer on the lowest speed, add 1/3 of the dry mixture, beating until combined. With the mixer still running, drizzle in 1/2 of the warm, melted butter, mixing until combined (slowly drizzling in the butter ensures that it emulsifies into the eggs, resulting in a smooth, not greasy, texture). Keep going like that until all the stuff is in there. Remove the bowl from the mixer and fold in the chopped chocolate. The batter should be fairly runny and shiny, like that of brownie batter.

    Immediately divide the batter among the buttered and cocoa-ed muffin cups (a spring-loaded ice cream scoop makes quick work of this), filling them about 2/3 of the way full. Bake the cakes, rotating once, until shiny on top and a tester comes out with lots of moist crumbs (there may be melted chocolate from the chunks on there, too - don't let it fool you), about 20 minutes. Let the cakes cool for 5 minutes. Invert a cooling rack over the cakes, then grab the pan and the rack and flip everything over together. Give the pan a rap on the table, then remove it, so that the cakes are sitting upside-down on the rack. Turn the cakes over to cool right-side-up.

    To serve, dust the cakes with powdered sugar. Drizzle the blood orange reduction on plates, and place a warm cake atop each plate. Make a small pile of cocoa nibs next to or on top of the cakes, and top with a scoop of ice cream. Garnish the ice cream with ground black pepper, a few flecks of flaky salt and a few cocoa nibs.

    The cakes will keep for up to 5 days in an airtight container at room temperature. Reheat in a 350º oven for 3 - 5 minutes before serving.

    Vanilla-Black Pepper Ice Cream: (Adapted from A Homemade Life)

    Makes about 1 quart

    The easiest way to measure the black pepper is to grind it onto a piece of creased paper, then use the paper to slide the pepper into the measuring spoons.

    Save the egg whites for makingbrown-butter financier cakes. They will keep in the fridge for up to a week, or in the freezer for several months.

    1 1/2 cups half and half
    1/2 vanilla bean, split lengthwise and scraped
    1 cup cold heavy cream
    4 egg yolks
    1/2 cup sugar
    pinch salt
    1 1/4 teaspoons freshly and finely ground black pepper

    In a medium saucepan, heat the half and half with the vanilla bean and scrapings until steaming and small bubbles appear around the sides of the pan. Cover and steep for 20 minutes.

    Pour the heavy cream into a quart-sized container, such as a mason jar, and set aside. If you have an instant-read thermometer, have it handy.

    Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. Reheat the half and half to a bare scald. Whisking constantly with one hand, pour the hot dairy very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling.) Pour the mixture back into the pot and set over a medium-low flame. Cook, stirring constantly with a heat-proof rubber spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened film) on the bottom of the pot (you will have to tilt the pan to see the bottom), or registers 170º on an instant-read thermometer, 5-10 minutes.

    Immediately pour the custard into the container of cold cream, stir to combine, and chill in the fridge for at least 4 hours, preferably overnight.

    Place the ice cream base in the freezer for 30 minutes, stirring 2 - 3 times, to get it really cold. Strain the mixture through a fine mesh sieve, and stir in the black pepper, then process in an ice cream maker. 'Cure' in the freezer for at least 2 hours for a firmer, scoopable consistency.

    Homemade ice cream is best eaten within the first few days of being made, but will keep for a month or two in the freezer.

    Blood Orange Reduction:

    Use any leftover syrup to make blood orange sodas; just stir a bit of syrup into a glass of sparkling water (or prosecco!).

    1 cup freshly squeezed, strained blood orange juice (from 3 or 4 blood oranges)
    1/2 cup sugar

    Combine the juice and sugar in a small saucepan and bring to a boil over medium heat. Cook at a simmer, swirling occasionally, until reduced by almost half and syrupy, 5 - 10 minutes. You can 'test the set' by dripping a drop of the reduction onto a chilled plate. Cool and store in the fridge for up to several weeks.

    brownie cake on a plate

    You might also like...

    Brownies & BarsIce Cream & Frozen TreatsHolidayWinterChocolate
    « Sticky Date Pudding
    (Gluten-Free!) Apple Crisple »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack