Vegan cherry & almond brownies

Vegan cherry & almond brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(49 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Dec, 2017
Good recipe, I add dried sour cherries for that little tanginess and I add soya milk to the mix as it's far too dry! Tastes very good!
4th Nov, 2017
Followed the recipe exactly but brownies turned out more crumbly than gooey. Suspect the cooking time of 35 minutes was too long, suggest checking after 25 minutes.
20th Jun, 2017
Delicious, simple to make, all my family loves them even non vegans.
beebom74's picture
13th Mar, 2017
These really are delectable. I made some icing for the top too, as another reviewer had mentioned this would be nice - and it is!
jadealice's picture
21st Feb, 2017
These are amazing! HOWEVER there is a fault in the recipe, where it says in part 3 'Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt'. this is meant to say BAKING POWDER NOT SALT. Added salt as I thought I'd miss read it and 1/4 tea spoon was just too much, a good pinch and it would of been perfect. I then made these again with a good pinch and they are one of the best brownies I've ever tasted!
23rd Dec, 2016
I have many vegan friends and have been searching long and hard for suitable recipes that work well - this brownie recipe is definitely one of them! Absolutely scrumptious! I will definitely be making them again! :D
17th Nov, 2016
After a major fail in making vegan millionaires shortbread I gave these a go, so I was quite sceptical going in. The recipe is really easy to follow and turns out great! Baking time is little to long. It needs (depending on your oven and tin) max 25-30 minutes. I thought it was still a bit to soft when taking out but after half an hour out of oven it was great. The batter itself is more crumbly when you make it then with normal brownies and after baking that remains a little bit although they are really fudgy. Taste is great. I used 70% dark vegan chocolate. I didn't have almond flour so I whizzed up blanched almonds in my food processor. This is a bit to coarse so you see them in the batter but taste is good. However you probably get a less crumbly batter with either almond flour or I think you can probably leave them out entirely. I didn't use cherries because I'm not really a cherry fan
11th Nov, 2019
the recipe calls for ground almonds not almond flour, so it should be the same as your whizzed up blanched almonds.
9th Sep, 2016
Made this and it is impressive as its vegan. But I found it a little dry even though I didn't overcook it. I can't taste the almonds. If I were to make it again I would tweek it and only make half of it as there is too much! It would be nice if there was a chocolate icing on top!
7th Sep, 2016
Fantastic recipe. The texture is gooey with a nice thin crunchy top and the taste is really chocolatey. I didn't have "golden" caster sugar so used regular caster sugar. The flaxseed/water mix is essential as it is the egg replacer and acts as the binder, I left my mix much longer than 5mins which didn't seem to matter even though it became very thick. Finally: check your chocolate is vegan (I used 70% Lindt) and, as noted below, flax=linseed.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?