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    Home > Gluten-Free Vegan Recipes > Vegan Gluten Free Desserts

    The best Vegan Gluten Free Brownies

    Posted: Dec 7, 2019 ยท Updated: Jan 12, 2022

    Jump to Recipe Pin Recipe

    These vegan gluten free brownies are rich yet healthy without any added oil, and they are dense and fudgy and very, very chocolate-y. Cherries are baked in to add more complexity and deliciousness. These are also soy-free.

    A stack of five gluten free vegan brownies in a white ramekin

    I love brownies, who doesn't, and I especially love my no-added-oil vegan brownies that so many of you have made too. But because I'm trying to add more gluten-free foods to my diet, I thought it was time to come up with a gf version that would be just as good, if not better.

    A front shot of a stack of vegan gluten free brownies in a white bowl on a black table

    And that's what I have for you today. It really is the best vegan gluten free brownie you'll ever eat -- I daresay even the best brownie you'll ever eat -- and it is so easy to make, you'll want to whip up a batch every day.

    Even better, they are actually good for you. They're made with almond flour, have a total of six tablespoons of sweeteners (turbinado sugar + maple syrup. You can use both or either), have no added oil, and they have real fruit baked in.

    Plus you don't need any crazy ingredients or even binders like xanthan gum. Just a fourth of a cup of tapioca starch is all you need to make these hold together.

    Try 'em, and I bet when your kids -- or you -- gorge on them, you'll have a smile on your face.

    A stack of vegan gf brownies in a glass plate

    Tips for making the perfect vegan gluten-free brownies:

    • Use superfine almond flour. I really prefer this texture for almost all of my gluten-free baking because it binds together so well.
    • You will need to cook your cherries before you add them to the brownie batter. I like to use frozen cherries that are already pitted. If you use fresh cherries, make sure you pit them. You will start out with two cups of cherries, stir in two tablespoon of sugar, and let the cherries cook down until a very small amount of the juice remains.
    • You can use another fruit, but just make sure you end up with just over half a cup of cooked fruit (including some juice) to add to the brownie batter.
    • There is a double dose of chocolate in this recipe. I use cocoa powder to make the brownie batter, and then stir in semisweet chocolate chips. You can use bittersweet chocolate too if you'd rather make this a little less sweeter. I find these brownies are just perfectly sweet with the semisweet chips.
    • Be sure to line your brownie pan or cake pan with parchment before you bake these. That way you can easily lift your baked brownie out of the pan and cut it up into little ones.
    Vegan gluten free brownies in a white ramekin

    Looking for more tasty vegan chocolate recipes?

    • Vegan Double Chocolate Pancakes
    • Vegan Chocolate Chip Cookies
    • Vegan Chocolate Orange Bundt Cake
    • Layered Chocolate Chip Cookie Bars, Gluten-Free
    • Vegan Chocolate Cherry Cupcakes
    • Vegan Keto Brownies
    A stack of five gluten free vegan brownies in a white ramekin
    Brownies piled in a white bowl with the rest of the brownie in the back and a blue napkin

    Vegan Gluten-Free Brownies

    These vegan gluten free brownies have the perfect flavor and texture. They are rich yet healthy without any added oil, and they are dense and fudgy and very, very chocolate-y. Cherries are baked in to add more complexity and deliciousness. These are also soy-free.
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan gluten free brownies
    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 hr
    Servings: 16 brownies
    Calories: 220kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 2 cups cherries (pitted. I used frozen)
    • 2 tablespoon turbinado sugar
    • 3 cups superfine almond flour
    • ยผ cup tapioca flour
    • 2 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยผ cup cocoa powder
    • 4 tablespoon maple syrup
    • 2 teaspoon pure vanilla extract
    • 1 ยฝ cups almond milk (or any nondairy milk)
    • 1 teaspoon apple cider vinegar
    • ยผ teaspoon salt
    • 1 cup semisweet chocolate chips
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    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • Prepare a 9-inch square baking pan by spraying the bottom and sides with cooking spray, then line with parchment paper to cover the bottom and the sides. Spray cooking spray over the parchment. You should leave an overhang so you can lift the brownie out after it bakes. If using a round tin, you can use a springform pan, and line the bottom with parchment.
    • Place the cherries in a small saucepan with the sugar. Cook, stirring occasionally, until all of the cherries have released their juices. Continue cooking another 10 minutes or so until most of the juice has evaporated. Turn off the heat. You should have just over half a cup of cooked cherries including juices.
    • Place the almond flour in a bowl, add the cocoa, tapioca flour, baking powder and baking soda, and mix well. Add the cooked cherries, maple syrup, vanilla extract, almond milk, apple cider vinegar and salt to the bowl and mix it all well. Stir in the chocolate chips. You will have a thick batter but you should be able to pour it into the baking pan and smooth it with a spatula.
    • Bake 35 minutes or until a toothpick in the center comes out clean.
    • Cool on a rack 30 minutes, then slide a knife along the edges to release. Lift the brownie out of the pan. Let it cool thoroughly before cutting into individual pieces and serving.

    Nutrition

    Calories: 220kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 110mg | Potassium: 121mg | Fiber: 3g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Vaishali

      December 23, 2019 at 4:24 pm

      Maybe something's off with your measurements. Also be sure to use superfine flour. Batter should be wet but not like soup.

      Reply
    2. Kendra R

      December 16, 2019 at 9:38 pm

      Maybe a silly question, but do you use sweet, dark cherries or tart, pie cherries?

      Reply
      • Vaishali

        December 17, 2019 at 1:38 pm

        Sweet dark cherries!

        Reply
        • Anonymous

          December 18, 2019 at 6:16 pm

          Thank you! Sounds delicious! ?

          Reply
    3. Carol Duffy

      December 08, 2019 at 12:47 pm

      Iโ€™m guessing the tapioca flour goes in with the other dry ingredients?

      Reply
      • Vaishali

        December 08, 2019 at 1:44 pm

        Yes, in step 3!

        Reply
    4. Fifi

      December 07, 2019 at 9:39 pm

      Where is the chocolate in the recipe?

      Reply
      • Vaishali

        December 07, 2019 at 10:31 pm

        Oh no, stupid oversight on my part. Added now.

        Reply
    5. Dinna

      December 07, 2019 at 6:36 pm

      5 stars
      Hi Vaishali,
      I donโ€™t see how much coco powder and semi sweet chocolate is needed.
      These look amazing and canโ€™t wait to make them ..
      Thanks

      Reply
      • Vaishali

        December 07, 2019 at 10:32 pm

        Hi Dinna, Oversight on my part --added to the recipe now. Thanks for pointing out!

        Reply
    6. Jane

      December 07, 2019 at 4:22 pm

      um no cocoa powder of chocolate chips in the recipe - how much do you use?

      Reply
      • Vaishali

        December 07, 2019 at 10:32 pm

        Added!

        Reply
    7. Anonymous

      December 07, 2019 at 4:21 pm

      looks like the cocoa powder and chocolate chips are missing from the recipe - how much of each do you use?

      Reply
      • Vaishali

        December 07, 2019 at 10:33 pm

        1/4 cup cocoa powder and a cup of chocolate chips. Added. Sorry about the oversight.

        Reply
    8. Sandya

      December 07, 2019 at 3:33 pm

      There is no mention of cocoa , chocolate chips in recipe

      Reply
      • Vaishali

        December 07, 2019 at 10:33 pm

        Added now -- silly oversight on my part. ๐Ÿ™

        Reply
    9. Kandy

      December 07, 2019 at 2:59 pm

      Howโ€™ve much cocoa powder and how much chic chips please? And when do I mix in the powder?

      Reply
      • Vaishali

        December 07, 2019 at 10:34 pm

        1/4 cup cocoa powder and 1 cup chocolate chips. Add the cocoa to the flour and stir in the chocolate chips just before pouring into the pan.

        Reply
    10. Karen Watkins

      December 07, 2019 at 1:39 pm

      I don't see any chocolate in the ingredients. Is this corect?

      Reply
      • Vaishali

        December 07, 2019 at 10:35 pm

        Hi Karen, silly oversight on my part -- added now. You need cocoa and semisweet chocolate chips here.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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