chocolate brownies with walnuts   //vegan

makes about 20 brownies

100 g dark chocolate with 70 % cocoa (dairy-free), chopped

50 g coconut oil (room temperature)

200 ml or more water or almond milk

3 tablespoons walnuts, roughly chopped

dry ingredients

45 g unsweetened cocoa powder or carob powder (or both mixed)

120 g rice flour

75 g buckwheat flour or chestnut flour

60 g corn starch

200 g coconut sugar or whole cane sugar (unrefined)

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

28 x 18 cm slice tin

Preheat the oven to 170 °C. Grease the inside of the slice tin or line it with parchment paper.

Combine the dry ingredients in a bowl and whisk with a spoon. Add coconut oil and almond milk. Stir the batter until smooth with an electric whisk or an eggbeater. Add a bit more almond milk if too doughy and stir again.

Add walnuts and pieces of chocolate and stir the batter with a spoon or a dough scraper. 

Pour the batter into the prepared slice tin and smooth down the top. 

Bake for 22-28 minutes or until there is no batter sticking to a toothpick that’s inserted in the centre of the cake. 


Let the cake cool in the pan before slicing.