With this quick and easy vegan buckwheat brownie recipe, you can bake the best gluten-free brownies that are not only healthy, but also mega delicious, moist and chocolatey! No one will believe that this fudgy chocolate cake is completely eggless and dairy-free!
The Best Gluten-Free Brownies
If you’re looking for a healthier, vegan, and gluten-free alternative to classic chocolate brownies, this buckwheat brownie recipe is absolutely perfect! Inspired by my popular zucchini brownies, this recipe requires no zucchini and no banana and tastes really amazing even though it’s gluten-free!
The great thing about this recipe is that it’s super easy and perfect for beginners and lazy bakers! All you have to do is mix the dry ingredients with the wet ingredients, then pour the batter into a baking dish, sprinkle with chocolate chips and bake! Et voila – you have incredibly delicious chocolate brownies that are vegan, gluten-free and healthier than classic brownie recipes!
Vegan Buckwheat Brownies
Buckwheat flour may not be everyone’s cup of tea, but if you love my buckwheat chia bread, these chocolatey brownies will blow you away! I personally really like buckwheat flour in this recipe because it gives the brownies a wonderful nutty flavor. Furthermore, buckwheat is also very healthy and nutritious! But if buckwheat isn’t your thing, feel free to use oat flour, rice flour or a gluten-free flour blend.
What egg substitute for vegan brownies?
For this brownie recipe, I use flaxseed meal (ground flax seeds) as an egg substitute for 2 regular eggs. Alternatively, you can use chia seeds or a mashed banana, applesauce, pumpkin puree, sweet potato puree or any other fruit puree. Incidentally, fruit puree (just like zucchini or carrots) makes vegan cakes and pastries even moister and healthier! In this post you’ll find all the egg substitute options including quantities.
- Buckwheat flour: I’ve already recommended other gluten-free flours above. If you are not on a gluten-free diet, you can of course use regular all-purpose flour, spelt flour or whole wheat flour.
- Cocoa powder: use unsweetened cocoa for baking and not sweetened cacao for hot chocolate.
- Baking powder: so that the brownies do not become too dense.
- Salt: only a pinch, so that the chocolate flavor comes out more.
- Coconut sugar: you can also use other types of sugar such as raw cane sugar, brown sugar or date sugar.
- Plant milk: Soy milk is best for vegan baking, as soy is a good egg substitute due to its binding properties. With other plant milks such as almond milk, hazelnut milk, oat milk or cashew milk, the brownies also turn out great!
- Oil: basically, any neutral vegetable oil such as canola oil, sunflower oil or avocado oil is suitable. However, vegan cakes taste best with butter-flavored oil.
- Vanilla extract: or another flavor such as almond extract, cinnamon, rum, lemon zest, orange zest or whatever you like.
- Chocolate chips: or chopped nuts like walnuts, pecans, cashews, hazelnuts, macadamia, etc. optional for topping.
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurement in the recipe card below!
Step 1: Make the batter
First, whisk together buckwheat flour, cocoa powder, flaxseed flour, baking powder and salt in a mixing bowl. Then add coconut sugar, non-dairy milk, oil and vanilla extract and stir until smooth.
Step 2: Bake chocolate brownies
Pour the batter into a baking pan lined with parchment paper and smooth it out. Sprinkle with vegan chocolate chips if desired and bake the brownies at 338 °C (170 °C) for about 25-30 minutes, or until desired consistency. Then let cool, cut and enjoy with caramel sauce or just like that! 🙂
In this post you will find many tips & tricks for vegan baking. If you follow everything your vegan cake will always turn out perfectly! Therefore, I highly recommend reading the post. Here are also 3 top tips for this gluten-free buckwheat brownie recipe summarized:
- Fill an ovenproof dish with water and place it on the lowest level of the oven while you bake the brownies. The steam provides more moisture in the oven, resulting in moist and fudgy brownies that melt in your mouth!
- The longer you leave the brownies in the oven, the drier they will be. If you like them juicier, don’t bake them too long!
- Use the right ingredients! Please read all the instructions about the ingredients. If you want perfect vegan and gluten-free brownies, you should follow all the recipe tips and recommendations.
This basic gluten-free brownie recipe is super versatile and can be easily modified. You could add the following ingredients to the chocolate dough:
- Chocolate: chopped chocolate, dark chocolate chips, white chocolate or nougat pieces.
- Nuts: like chopped hazelnuts, walnuts, almonds, cashews, peanuts, pistachios, etc.
- Dried fruits: raisins, chopped dates, figs, apricots, etc.
- Fruit: such as apples, pears and cherries or berries such as strawberries, blueberries or raspberries. When using fresh or frozen berries please always toss in cornstarch before adding to the batter so that they do not make the chocolate cake soggy.
- Flavors: vanilla, bitter almond, orange or lemon.
- Spices: Cinnamon, Chai Latte, Pumpkin Spice or ground bourbon vanilla.
- Alcohol: Rum or Amaretto.
- Frosting: chocolate frosting, cream cheese frosting or whipped cream.
- To serve: Vegan caramel sauce, vanilla sauce, chocolate glaze, raspberry sauce, vegan ice cream or dairy-free yogurt.
You can store vegan gluten-free cakes and brownies just like classic sponge cakes in an airtight container for about 3 days.
How to freeze brownies!
You can freeze leftover brownies in a freezer-safe container or ziplock bag for up to 3 month. To prevent them from sticking, I recommend separating the individual brownies with a piece of parchment paper.
Then just let them thaw overnight in the fridge and bring them to room temperature before eating. Or simply defrost them quickly in the microwave.
These Buckwheat Flour Brownies are:
- Without butter
- Naturally gluten-free
- Quick and easy
- White sugar-free
- Chocolatey and fudgy
- Moist and fudgy
- The perfect dessert for every day!
More Vegan Brownie and Cookie Recipes
- The Best Brownies
- Zucchini Brownies
- Cheesecake Brownies
- Pumpkin Browies
- Hazelnut Brownies
- No Bake Brownie Hearts
If you try this easy vegan brownie recipe, feel free to leave me a comment and a review! And if you take a picture of your chocolate cake and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking 🙂
Gluten-free Brownies - Vegan & EasyAuthor:
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- 1 ½ cup (180 g) buckwheat flour
- ½ cup (50 g) cocoa powder unsweetened
- 1 tbsp (15) flaxseed flour or ground flax / chia seeds
- 1.5 tsp baking powder
- 1 pinch of salt
- 1 cup (180 g) coconut sugar or other sugar to taste
- ¾ cup (200 ml) + 1-2 tbsp plant milk e.g. soy, cashew, hazelnut or almond milk
- ½ cup (120 g) oil e.g. canola or sunflower oil
- 1 tsp vanilla extract optional
- ⅓ cup (50 g) vegan chocolate chips optional for topping
*Note: Check out the recipe video + step-by-step photos above!
- Place a baking dish filled with water on the lowest level of the oven and preheat the oven to 392 °F (200 °C).
- Lightly grease a 11 x 7 inch (28 x 18 cm) baking pan (or similar size) and line with parchment paper.
- Combine buckwheat flour, cocoa powder, flaxseed flour, baking powder and salt in a bowl. Then add coconut sugar, plant milk, oil and vanilla extract and stir until smooth.
- Pour the batter into the prepared baking pan and smooth it out. Sprinkle with chocolate chips if desired and place the pan in the hot oven. Turn the oven temperature down to 338 °C (170 °C) and bake the brownies for 25-30 minutes, or until desired consistency. (The longer you bake the brownies, the drier they will be. If you like them fudgy and moist, don't bake them too long).
- Allow to cool for 10 minutes. Then lift the brownies out of the pan using the overhanging parchment paper. Cut into squares and enjoy! 🙂
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