Gluten Free & Vegan Brownie Cake

By Tushita Kharbanda

Sep, 29th


5 persons
Cook Time
1 hr
8 - 10


  • 120ml , Soy Milk
  • 20gm , Flaxseed Powder
  • 150gm , Coconut Sugar
  • 80ml , Avocado Oil
  • 90gm , Cocoa Powder
  • 70gm , Chickpea Flour
  • 5gm , Baking Powder
  • 2gm , Fine Sea Salt
  • 100gm , Vegan Dark Chocolate
  • 50gm , Coconut Cream


  • Preheat the oven to 180C. Grease an 6-inch round baking tin with oil and line with parchment paper.
  • In a bowl, mix together flax powder and milk and let it sit for 5 minutes.
  • In another bowl combine sugar and avocado oil & whisk till sugar dissolves completely. Add in the cocoa powder & chickpea flour, baking powder, salt and whisk them in.
  • Now add in the mixture of flax and milk and whisk till a smooth batter is formed. Pour batter into prepared tin and bake in a preheated oven for 30-35 minutes.
  • For the ganache, chop the chocolate into small cubes and place in a large bowl. Heat the coconut cream in a pan just below its boiling point. Pour the hot cream onto chopped chocolate. Let it sit for 2 minutes. Stir the ganache to ensure all the chocolate
  • Remove the cooled brownie from the tin and pour the prepared ganache over it. Decorate it as your choice with sprinkles.


1. Avocado Oil can be replaced by any other vegetable oil. 2. Coconut sugar can be replaced by jaggery powder.