Vegan & Gluten Free Brownies

I actually prefer this recipe to my fudgy brownie recipe, that might be to do with the significant amount of chocolate in it... either way it is DIVINE. Any non-vegan would enjoy this sinful dessert. I almost always add raspberries to offset the richness, but you could also stir through peanut butter or chopped nuts instead.


¼ cup coconut oil

200g dark chocolate

1 tsp apple cider vinegar or lemon juice

½ tsp baking powder

3/4 cup plant based milk

1 cup sugar

1 tsp vanilla extract

¾ cup ground almonds (this can be subbed for 1/2 cup flour if it doesn't need to be GF)

¼ cup cocoa powder

1/4 tsp salt

50g dark chocolate, chopped

1 cup frozen raspberries (if you want)

Preheat oven to 180°C. Line a small cake tin or baking dish with baking paper.

Place coconut oil and chocolate in a heat-proof bowl and melt in the microwave for 30 second bursts. Alternatively you can place the bowl over a pot of boiling water and melt the mixture.

In a separate bowl, whisk together vinegar/lemon juice, baking powder and milk. Then whisk in sugar, vanilla, and chocolate/oil mixture.

Finally, stir through ground almonds/flour, cocoa powder, salt, chopped chocolate and raspberries (reserve a few raspberries to place on top) and transfer to prepared tin, placing remaining raspberries into the top of the batter.

Bake for 50-60 minutes, until cooked but still slightly fudgy in the centre. Serve with coconut yoghurt or dairy free ice cream.