Vegan Brownies (GF)

vegan brownie (GF)
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I stopped at a little cafe in London the other day (still on my travels) and ate one of the most delicious brownies I’ve ever eaten. They told me it was gluten-free because the only “flour” that they’d used was almond meal. So, as soon as I got back to my Mom’s cottage I started experimenting. The results are fantastic.Keep in mind that they won’t rise as much as a regular Brownie, so they are flatter, but nonetheless, just as delicious. Actually I prefer them to a normal flour, dairy and sugar brownie because they are so moist and crumbly.



  • 2 flax eggs (2 tbsp ground flax seeds mixed with 5 tbsp of warm water, left for 2 hours)
  • 1/2 cup coconut oil
  • 1/2 cup erythritol
  • 1/4 cup maple syrup (or even better, yacon syrup)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 unsweetened cocoa powder or raw cacao powder
  • 1 cup almond meal
  • 1/4 cup walnut pieces
  • 1/4 cup vegan mini choc chips


Pre-heat oven to 350 F

Toss all the ingredients except the walnuts and vegan choc chips into a food processor

Stir in the walnut pieces and choc chips

Spoon into a parchment paper lined 8×8 baking tin

Bake for about 20 minutes

Serve with sweet cashew cream

Cashew Cream


1 cup of raw cashews, soaked overnight

3/4 cup cold water

4 dates pitted

1/4 tsp ground cinnamon (0ptional)

1/2 tsp vanilla extract


Place all the ingredients in a high powered blender, and blend until smooth. Chill until ready to use. Will keep for up to 3 days in a covered container in the fridge.



Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.