- Recipe characteristics
- Notes on ingredients
- How to make it
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Recipe characteristics
- Easy to make
- Requires only one bowl
- Gluten-free brownies with a rich chocolate taste
- Perfect with a cup of coffee or tea
- Dietary: plant-based (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- White rice flour: Naturally gluten free, high in carbohydrates and low in fat.
- Oat flour: Nutritious and unrefined, it gives baked goods a pleasant texture.
- Almond flour: Made from blanched almonds (not almond meal). It has a finer texture and a light, nutty flavor.
- Cacao powder: Raw cacao adds extra nutrients; regular cocoa powder works as well.
- Coconut sugar: Can be substituted with brown or white sugar.
- Full-fat coconut cream: Use canned full-fat coconut milk chilled overnight so the cream separates and is firm enough to scoop. At room temperature the cream should be thick and creamy.
- Dark chocolate: Choose 70–80% cocoa for best results.
- Rice milk: Can be swapped for cashew, soy, oat, or almond milk.
How to make it
Step 1
Preheat the oven to 180° C. Line a 22 x 22 cm square pan with baking paper.
Step 2
In a large bowl, combine the dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, cacao powder, dark chocolate chunks, baking powder, and a pinch of baking soda.
Note: If you have celiac disease or gluten sensitivity, choose certified gluten-free flours to avoid cross-contamination.
Step 3
Add the coconut cream and rice milk, then mix with a hand mixer until the batter is uniform. Taste and adjust sweetness if needed.
Note on coconut cream: Use full-fat canned coconut milk chilled overnight so the cream separates from the liquid. The cream should be firm enough to scoop and, at room temperature, will become thick and creamy.
Step 4
Pour the batter into the prepared pan and bake for about 40–45 minutes, until set.
Step 5
Remove from the oven and allow the brownies to cool completely before slicing.
Note: Cooling fully is important to achieve clean slices and the proper texture.
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Easy Gluten-Free Vegan Brownies
Nensi Beram
Equipment
-
Square cake pan
-
Electric hand mixer
-
Silicone spatula
-
Mixing bowl
Ingredients
- 100 g white rice flour
- 70 g oat flour
- 70 g almond flour
- 100 g coconut sugar
- 40 g cacao powder
- 250 g full-fat coconut cream at room temperature
- 100-120 ml rice milk at room temperature
- 60 g dark chocolate chunks
- 2 teaspoons baking powder
- a pinch of baking soda
Instructions
-
Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
-
In a large bowl, mix together the dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, cacao powder, dark chocolate chunks, baking powder, and a pinch of baking soda.
-
Add coconut cream and rice milk, and mix everything with a hand mixer until combined. Adjust sweetness if desired.
Note on coconut cream: Use full-fat canned coconut milk chilled overnight so the cream separates and is firm enough to scoop. At room temperature it should be thick and creamy.
-
Pour the batter into the prepared pan and bake for approximately 40–45 minutes.
-
Remove from the oven and let the brownies cool completely before slicing.
Note: Cooling fully is essential for clean slices and the best texture.
Nutrition facts
* The nutritional information provided is automatically calculated and should be used as an estimate.