Chocolate brownie with oat and almond flour.

"An easy, gluten- and oil-free recipe for a smooth, rich, flavorful and incredibly irresistible brownie. Serve warm with a scoop of ice cream for an even more perfect result."
-- @vegandfred
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 1 1/4 cup oat floor
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/3 cup cacao powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup applesauce
  • 1/2 cup soy yogurt
  • 1/2 cup soy milk
  • 2 teaspoon vanilla extract
  • 1/3 cup pecans
  • 1/2 cup chocolate chips


  • Step 1

    Preheat the oven to 180 °C (350°F)

  • Step 2

    Mix all the dry ingredients together (oat flour, almond powder (flour), coconut sugar, cocoa powder, baking powder and baking soda).

  • Step 3

    Add the liquid ingredients (apple compote, soy yogurt, vegetable drink and vanilla extract). Mix well until you become a homogeneous paste.

  • Step 4

    Add the chocolate chips and the pecan nuts to this dough.

  • Step 5

    Cover a deep baking tray or mold with baking paper.

  • Step 6

    Pour the dough in the baking mold.

  • Step 7

    Decorate with the rest of the pecans and bake for 15 to 25 minutes (until the tip of a knife comes out almost dry) in the oven (still at 180 °C (350°F))

  • Step 8

    Topping: top with 1/4 cup of pecan nuts before baking

  • Step 9

    Suggestion: Serve half warm with a scoop of (vegan) vanilla ice cream or let cool to cut and store. You can keep it for a few days at room temperature or in the freezer for up to 3 months.