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40Total Time
15Prep Time
25Bake Time

Vegan Gluten Free Brownies

2 Reviews

  • Egg-Free Recipies
  • Dairy Free Recipies
  • Gluten Free
  • Nut Free
  • Vegetarian
  • Vegan

About the bake

We've finally perfected the Gluten Free Vegan Brownie! You may find vegan baking has many challenges along the way, but do not fear this deliciously rich and gooey Vegan Gluten Free Brownies will satisfy all of your chocolate cravings and is really simple to make. Perfect for all the Free-From bakers out there! Brownies are a wonderful treat any time but our special Vegan Gluten Free Brownies are really something else.

40Total Time
15Prep Time
25Bake Time


  1. Step 1:

    Prepare the ‘flax egg’ by mixing 2 tbsp of ground flax seed with 3 tbsp of warm water. Leave to one side so that it activates and thickens.

  2. Step 2:

    Preheat the oven to 180°C /160°C Fan/ Gas mark 4 and line a square 20cm baking tin with baking parchment.

    Top Tip

    If you make the baking paper stick out of the tin on all sides, it’s easier to lift the brownies out once they are baked.

  3. Step 3:

    Mix the buckwheat flour, xanthan gum and baking powder in a bowl and leave to one side.

  4. Step 4:

    Chop the dark chocolate finely and place into a large bowl, along with the cocoa powder and instant coffee. Add the boiling water and stir well to  melt the chocolate.

  5. Step 5:

    Melt the coconut oil in a small pan and add to the chocolate mixture, along with the dark muscovado sugar and the flax seed mixture and stir gently to combine.

  6. Step 6:

    Add the flour mixture to the chocolate mixture and stir gently until combined.

    Top Tip

    Be careful not to mix the batter too much as it will make your brownies too stodgy.

  7. Step 7:

    Transfer the brownie batter to your prepared tin, gently level out the top with a spatula  and bake for 20 - 25minutes, until the top of the mixture has set and is coming away from the sides of the tin but still has a slight wobble.

    Top Tip

    Leave the brownies to cool in the tin before removing them.

  8. Step 8:

    Leave to cool in the tin before cutting into squares.


  • For the brownie

    • 2 tbsp Ground flaxseed
    • 2 tsp Gluten free baking powder
    • 100g Vegan dark chocolate (we prefer over 70% cocoa)
    • 1 tsp Instant coffee
    • 100ml Boiling water
    • 40g Cacao powder
    • 225g Billington's Unrefined Dark Muscovado Sugar
    • 90g Coconut oil
    • 3 tbsp Warm water
    • 0.5 tsp Xanthan gum
    • 225g Dove’s Farm Buckwheat Flour


  • 20cm square baking tin
  • Mixing bowl
  • Spatula
  • Baking parchment

Nutritional Information

per 48g
  • 206cal Energy
  • 9.3g Fat
  • 6.6g of which Saturates
  • 26g Carbohydrates
  • 16g of which Sugars
  • 3.4g Protein
  • 0.19g Salt

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