Babycakes Gluten Free Vegan Brownies Recipes
GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES
Dress these brownies up with icing to make a delicious dessert or a snack on-the-go. Either way, they are delicious. I made these with my cherry-coconut whipped cream and they were awesome! Gluten free often makes desserts dry and brittle but this version is a lot more moist than the standard gluten-free brownie recipe. Bananas are the key. Find some browning or rotting bananas, it will bring a chewy, moistness without the banana aftertaste.
Provided by Happy as a Yam
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 32.8 g, Fat 9.3 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 120.8 mg, Sugar 13.7 g
VEGAN GLUTEN-FREE BROWNIES
These gluten-free, egg-free brownies are divine! If you love chocolate and want all the taste of a brownie but none of the problems of wheat and eggs, try these!
Provided by ChrissyintheKitchen
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
- Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
- Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 38.9 g, Fat 6.7 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 188.2 mg, Sugar 25.9 g
BABYCAKE'S GLUTEN-FREE VEGAN BROWNIES
This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :)
Provided by Whats Cooking
Categories Bar Cookie
Time 25m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
- In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
- In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
- Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.
Nutrition Facts : Calories 90.3, Fat 4.8, SaturatedFat 0.5, Sodium 145.7, Carbohydrate 12.2, Fiber 0.8, Sugar 9, Protein 0.5
VEGAN BROWNIES
Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Martha how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 5 dozen mini brownies
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
- In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
- Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.
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4.6/5 (32)Total Time 1 hrCategory Dessert, Gluten-FreeCalories 352 per serving
- Preheat the oven to 350°F (180°C). Prepare a 9x9 inch square baking dish by spraying with non stick spray and lining with parchment paper so that there is overhang over the sides (see photos) so that the whole tray of brownies can easily be lifted out.
- Add the gluten free all purpose flour and cocoa powder into a mixing bowl. Add in the sugar, baking powder, salt and coffee powder and mix together.
- Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it curdle.
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- Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
- To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
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