Vegan cherry & almond brownies

Vegan cherry & almond brownies

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(50 ratings)

Prep: 20 mins Cook: 45 mins


Makes 12

Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per brownie

  • kcal296
  • fat15g
  • saturates5g
  • carbs36g
  • sugars27g
  • fibre3g
  • protein4g
  • salt0.2g
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  • 80g vegan margarine, plus extra for greasing
  • 2 tbsp ground flaxseed
  • 120g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • ½ tsp coffee granules
  • 125g self-raising flour
  • 70g ground almond
  • 50g cocoa powder
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250g golden caster sugar
  • 1½ tsp vanilla extract
  • 70g glacé cherry (rinsed and halved)


  1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

  2. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

  3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

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Comments, questions and tips

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6th Apr, 2020
What a revelation! I'm not vegan, however, due to self isolation had run out of all dairy. Found this recipe a godsend, I made 'egg' with chia seeds instead of flax as that's what I had in, added more cherries (90g) and a splosh of creme de cassis (berry liqueur) - my family LOVED this and prefer it to our usual 'dairy' brownies! I will never dismiss vegan recipes as bland and boring again, in fact, i'm off in search of more Vegan delights. :)
21st Oct, 2019
Just put this in the oven. The batter is very goey and doesn't flow at all. Had to press it into corners of the tin. That said it looks great and looking forward to seeing how they turn out.
10th Oct, 2019
really good! I have tried multiple vegan brownie recipes and this is the only one which has matched dairy equivalents - highly recommend
Junior chef
31st Jul, 2019
this is such a great easy and simple recipe to make and delicious as a person who has an egg and gluten allergy this recipe was one of the best i have tried i substituted the self raising flour for the Doves farm gluten and wheat free self -raising flour and it turned out amazing it was delicious and very rich!! i would add chopped hazel nuts so the texture was different overall a great recipe
Junior chef
31st Jul, 2019
this is such a great easy and simple recipe to make and delicious as a young teen who has an egg and gluten allergy i substituted the self raising flour for the Doves farm gluten and wheat free self -raising flour and it turned out amazing it was delicious and very rich!! i would add chopped hazel nuts so the texture was different overall a great recipe
11th Dec, 2018
My daughter and her boyfriend are vegan, so I like to make treats for them when they visit - my vegan recipes are expanding, most of the time I adapt a non-vegan recipe. So, it is refreshing to have ones specifically for vegans (I don't have to think as much!). Anyways, I have used this recipe several times now, but never with the cherries (while I love cherries in my cakes, not everyone is a fan). So my alterations are - instead of vanilla essence, I use orange essence (same amount) - it's like a chocolate orange. I have also used crystallised ginger, cut into smaller pieces, with syrup from a jar of stem ginger - any ginger fans will love this combination. I tend not to mention, until after they've been scoffed, that they are vegan - no one notices. oh my other swap - I use polenta, instead of the ground almonds, or those with a nut allergy - seems to work fine. I like all the other suggested options, so will give them a go too. I think I've frozen them before (but I can't remember how they were), but will be this time, as done a double batch - so will let you know how they cope. :-)
14th Nov, 2018
I reckon these are pretty good but I thought that they lacked a bit in the way of texture. I have since made on two more occasions and now add a whole tub of cherries (whole or halved I don't think it matters) and more importantly, two to three generous handfuls of walnut halves which I break up a bit. I think this improves them a lot but maybe it's just my taste. Other than that I think they taste like 'real' brownies and having fed them to quite a few non-vegans no one seems to have noticed the difference!
24th Aug, 2018
First vegan cake recipe I’ve tried making and fair play it’s AMAZING and easy too.
24th May, 2018
These are amazing
22nd Mar, 2018
This was my first vegan baking recipe I tried since making the move, and I keep coming back to it - my non-vegan friends call it my “witchcraft brownies” because they can't taste the difference with normal ones! I once made them without the ground almonds (for a friend with a nut allergy) and substituted with more flour and about 75mls soya milk - they turned out a bit drier than usual but we’re still very tasty - though I added a bit of chocolaty icing to make up for this. I bake them for about 33mins, I’ve tried less time to make them gooey but they just taste like unbaked cake mix to me. They are very moist and fudgy even with the full baking time. Thank you very much for the recipe!


9th Jun, 2020
Would frozen cherries work instead of glacé?
lulu_grimes's picture
9th Jun, 2020
Hello Poppy, Glace cherries are very firm so if you used frozen cherries the brownies would have softer (possibly soggier) patches in them around the cherries. Fresh cherries might be a better substitute if you can find them, these will still release juice but will be a bit firmer to start with. I'm afraid we haven't test the recipe with either so I can't be absolutely sure. Lulu
14th Nov, 2017
Does anyone know if you can freeze these? Thanks
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes you can - we put a blue star above the nutritional information if a recipe is freezable.
14th May, 2014
I'm thinking of making this only I don't like glacé cherries. What can I use as a substitute?
goodfoodteam's picture
28th May, 2014
Hi there. Swap the cherries for chopped nuts, extra chocolate chunks, dried candied peel or dried fruit.
22nd May, 2014
I used glace cherries (natural coloured variety) but they really weren't very obvious once cooked, and not sure they added a great deal, so you could just leave them out, or how about using some chopped dried apricot? I've put them in other brownie recipes before.
21st May, 2014
I always like using chocolate covered sour cherries - Aldi + Lidl do a really good range. I'm not too keen on glace cherries either, so i tend to just chop these up into quarters and throw them into recipes. Extra chocolate too!
Junior chef
31st Jul, 2019
you can add roughly chopped hazel nuts to give it a different texture as it can be one mush in your mouth sometimes
13th Jun, 2017
Use dried cranberries as a substitute for the cherries
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