Gluten Free Caramel Brownie Sundae


For the brownies:

  • 1/2 cup vegan butter melted and cooled
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa powder
  • 3/4 cup gluten-free 1-1 all-purpose flour mix with xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips

For the dairy-free caramel sauce:

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cashew milk
  • 2 tablespoons vegan butter

For serving:

  • So Delicious Dairy FreeĀ® Cashew Milk Salted Caramel Cluster


  1. Preheat oven to 350F. Line an 8x8-inch pan with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until combined. Add eggs, one at a time, and vanilla.
  3. In a separate bowl, whisk together cocoa powder, baking mix, baking powder, and salt. Slowly add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to fold in the chocolate chips.
  4. Transfer the mixture to the prepared pan and smooth out the top. Bake 33 - 35 minutes or until a toothpick inserted into the center comes out mostly clean.
  5. To make the caramel, combine brown sugar, sugar, and cashew milk in a small saucepan over medium heat. Stir until the sugar has dissolved and the mixture has thickened slightly, just a few minutes. Stir in vegan butter until melted.
  6. To serve, slice brownies and top each brownie with a scoop of So Delicious Dairy FreeĀ® Cashew Milk Salted Caramel Cluster and a drizzle of caramel sauce.