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    You are in: Home / Recipes / Babycake's Gluten-Free Vegan Brownies Recipe
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    Babycake's Gluten-Free Vegan Brownies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    What's Cooking?'s Note:

    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 :)

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
    2. 2
      In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
    3. 3
      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.
    4. 4
      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.

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    Ratings & Reviews:

    • on December 25, 2008

      25

      I agree with other reviewers. These brownies are too sweet and there's too much chocolate chips in them. I would half the amount of choc chips. I didn't use garfava. Used garbanzo bean flour instead and the brownies come out tasting good, except for the fact that it has too much choc chips. I think that if you don't use garfava, add nuts and cut down on the choc chips you would get good results. Whenever a recipe calls for garfava I always use garbanzo bean flour, it has the same effect and tastes much better.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2008

      15

      These were too too sweet with a definite aftertaste (the flours) and the texture was too moist and fragile, more like a overly moist cake. I wonder if they really divulged their true recipe. Maybe it was just me!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2007

      25

      We, too, had high hopes for these since Martha Stewart approved them. We found them to have a really noticable bean sprout taste (which is the garfava flour). The texture was good and the were real moist, we just couldn't get past the "bean" taste. And the xanthan gum cost me almost $10.00! You get a lot for that price (probably a lifetime supply) but you only need the 1/4 tsp, and I don't know what else I'd use it in. These were expensive to make, but maybe worth it for some who can't eat regular brownies. And maybe the "bean" taste isn't as noticable to some people as it was to us.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Babycake's Gluten-Free Vegan Brownies

    Serving Size: 1 (691 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 90.3
     
    Calories from Fat 43
    47%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 145.7 mg
    6%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 9.0 g
    36%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    garfava flour

    garfava flour

    xanthan gum

    gluten-free chocolate chips

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