Babycake's Gluten-Free Vegan Brownies

READY IN: 25mins
Recipe by Whats Cooking

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 :)

Top Review by gloxinia318

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.

Ingredients Nutrition


  1. Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
  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. 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. 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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