Easy Gluten-Free Vegan Brownie is unique in that it pairs well with coffee as well as ice cream. It is not the season for ice cream now, but a hot cup of coffee paired with a warm vegan brownie is definitely a go. I have not yet met someone that does not like brownies. Today, I am sharing one vegan version of this baked delight.
I have tried several versions and flavors of vegan gluten-free brownies, but this recipe is special in a way that I did not use common sugar or all-purpose flour! It also has very little oil.
And as always, it is egg-less too. All the sweetness is from the natural sugar in dates and the texture is from almond flour (extra fine).
So it is ok to indulge a little without any guilt. The list of ingredients is not too long and the procedure is as simple as it can get.
I prepared a puree of soft and fresh Medjool dates just for this recipe. There are a little more brownie points for freshness 🙂
- When you try this recipe, be sure that the dates are soft and sweet. I have found that Medjool dates are the best if you need soft and sweet ones.
- Use a toothpick to test: if the toothpick comes out slightly clean they’re good to go!
- Run the knife under really hot water. Make one slice, then use a clean kitchen towel to clean the knife after each slice.
A Gluten-free vegan brownie recipe comes in very handy if you are looking to entertain a large number of guests on short notice.
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Gluten Free Vegan Brownie
- Cake pan
Check above for step-by-step pictures (most of my recipes include pictures)
- Preheat oven 350F
- Place a parchment paper on baking tray or spread a thin layer of oil in a baking tray (I used 10 x 6)
- In a blender mix all the ingredients except chocolate chips.
- Add the chocolate chips and mix well with a spatula.
- Pour the batter onto the baking tray.
- Bake for 30-35 minutes or until a toothpick comes out clean when dipped.
- Let it cool completely before slicing it.
- Serve with Chocolate syrup or ice cream!
YOUR OWN NOTES
Nutritional information is an estimation only.
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