Name: Easy Gluten-Free Vegan Brownies
Prep time: 20 min
Cook time: 45 min
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

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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
Delicious treat that goes perfectly with a cup of coffee or tea
Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat.
Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
Cacao powder: I used raw cacao powder for this recipe as it provides more nutrition but regular cocoa powder works just as well.
Coconut sugar: It can be subbed with brown sugar or regular white sugar.
Full-fat coconut cream: Use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. When left at room temperature, the coconut cream should have a creamy and thick consistency.
Dark chocolate: Use dark chocolate with 70-80 percent cocoa solids.
Rice milk: Substitute it with cashew, soy , oat or almond milk.

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.

Step 2

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.

Note: If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free flours to avoid possible cross-contamination.

Step 3

Add coconut cream and rice milk, and mix everything together with a hand mixer until combined. Adjust sweetness if needed.

Note on coconut cream: Use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. When left at room temperature, the coconut cream should have a creamy and thick consistency.

Step 4

Pour the batter into the prepared pan and bake for approx. 40-45 minutes.

Step 5

Remove from the oven and let the brownies cool fully.

Note: It’s important that the brownies are fully cooled before slicing.

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