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My Egg Free Brownies are the fudgiest of gluten free desserts.

Vegan Brownies

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With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.

Hi Bold Bakers!

I don’t have a lot of limitations regarding what I eat but I know many of you do, so I’ve enjoyed compiling my best tips, tricks and ingredients to make all of your favorite recipes guilt-free. Although many of you loved my Best Ever Brownies, I’m empathetic to the requests for an egg-free alternative. Combined with the positive reaction to my Guilt-Free Twix-Bars, I’ve developed my wholesome and deliciously fudgy Vegan Brownies.

The best brownies are the epitome of chocolate heaven. While the thick, luxuriously yummy squares are usually achieved by mixing together a hefty amount of butter or oil with cocoa, flour, eggs and sugar, this recipe takes those ingredients and swaps them out for wholesome alternatives; the new ingredients create the same flavor and texture without the excess oil, sugar or eggs. In other words, this recipe is magical!

How do you make homemade brownies without eggs?

Eggs are used as binding agents in brownies but they are not necessary when replaced with the right substitute. In vegan brownies, eggs can be substituted with “flax eggs.” When flax meal is combined with water, it congeals together to create a gelatinous consistency similar to eggs. This process is called “blooming.” Once bloomed, the flax egg replaces the egg as the binding agent. For other egg alternatives, check out my handy and downloadable egg substitution chart.

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Making a Delicious Gluten Free Dessert

I begin the recipe with almond flour (get my homemade almond flour recipe); the nutty, finely ground meal stays moist and flavorful right through the baking process. Into the almond flour, I add coconut sugar (a naturally unrefined sugar that tastes and looks similar to brown sugar), cocoa powder, baking soda and salt.

Is all chocolate and cocoa powder vegan?

That all depends. Cocoa derives from toasted, natural cocoa beans so at its core, yes, cocoa powder is suitable for vegan desserts. The same goes for chocolate. However, both can often have added ingredients in it such as milk powder. It’s important to check the label for any unwanted additives when looking for your choice powder and baking chocolate!

In addition to a ton of melted chocolate, the wet ingredients include the above mentioned flax egg, almond butter, coconut oil, vanilla and maple syrup. All of these combine to make the fudgiest of decadent brownies. The almond butter and oil make this vegan recipe densely moist while the maple syrup adds just the right sweetness – without any extra sugar.

I think it’s easy to imagine how rich and chocolaty these brownies are. While this process may seem a bit unconventional, the flavor and texture is arguably even better than your same old brownie recipe. I cannot wait for you to sink your teeth into these brownies – they’re a luxury everyone can feel good about indulging in!

Check out my other Vegan Recipes and Guilt-Free Desserts:

4.42 from 34 votes
My Egg Free Brownies are the fudgiest of gluten free desserts.
Egg Free Brownies Recipe (Vegan)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.

Course: Dessert
Cuisine: American
Servings: 16
Calories: 152 kcal
Author: Gemma Stafford
  • 1/2 cup (2oz/57g) almond flour
  • 1/3 cup (1 1/3oz/37g) cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup (4oz/115g) sugar (coconut or brown)
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/85g) chocolate, roughly chopped
  • 1/4 cup (1oz/28g) coconut oil (or vegetable oil)
  • 1/3 cup (2 1/2oz/71g) creamy unsalted almond butter
  • 1/4 cup (1oz/28g) maple syrup
  • 1 teaspoon vanilla extract
  • 2 flax eggs: 2 tablespoons ground flax mixed with 5 tablespoons water , mixture needs to sit for 15 minutes
  • 1/3 cup (2oz/57g) chocolate, roughly chopped
  1. First, prepare the flax eggs by combining the ground flax with water. Allow sitting for 15 mins while preparing the rest of the batter.
  2. Preheat your oven to 350°F (180°C) and line an 8x8 inch square pan with parchment paper.

  3. In a large bowl combine the almond flour, sugar, cocoa powder, baking soda and salt, set aside.
  4. In a medium, microwave-safe bowl, melt the chopped chocolate. Once melted add in the almond butter and stir to combine.

  5. Allow to cool slightly then stir in the coconut oil, then the maple syrup, vanilla and flax eggs and whisk until evenly combined.
  6. Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the chopped chocolate.
  7. Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the center.
  8. Allow cooling completely to room temp before cutting into squares.
  9. Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.
Recipe Notes

* If you wish to make a paleo version with eggs, use 1 egg plus one egg-yolk at room temp and follow the same directions

Nutrition Facts
Egg Free Brownies Recipe (Vegan)
Amount Per Serving (1 g)
Calories 152 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 1mg0%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 15g17%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. mimi on September 11, 2019 at 1:55 am

    I would like to try this using eggs. I saw you mention in the comments one egg is enough. Should the egg be mixed with the melted chocolate?

    • Gemma Stafford on September 11, 2019 at 10:37 am

      Hi Mimi,
      yes! just add it last, when the other ingredients have cooled a bit so that they do not cook the egg. One way to do this is to ‘temper’ the egg. That is that you whisk in a little of the warm ingredient to the egg before adding it back to the remainder of the ingredients. That will warm it a touch. Do NOT add the egg to HOT ingredients as it will cook!
      The texture of this will change, be more firm, and I will be interested to hear how you manage it.
      Gemma 🙂

  2. sheebonj on August 5, 2019 at 3:08 pm

    What can I substitute for butter

    • Gemma Stafford on August 6, 2019 at 3:37 am

      Hi there,
      hard baking margarine will work well in this recipe. This is a great butter sub, is vegetable sourced so a good alternative for vegan and vegetarian bakers.
      Gemma 🙂

  3. Gloria Amadoro on June 21, 2019 at 8:34 am

    Hi! Thanx for sharing this recipe ! Can I use nut oil ?

  4. Rahim on April 29, 2019 at 8:30 am

    Hi Gemma,
    My local supermarket sells both Golden and brown flaxseeds. Which is the best one to use?
    Thank you!

    • Gemma Stafford on April 29, 2019 at 1:34 pm


      I’ve never seen golden flaxseed! That’s really interesting. I’m sure they are very similar to use in this recipe.


  5. Priscilla Merrow on April 26, 2019 at 12:12 pm

    Just took these out of the oven. They look and smell great but are still really jiggly in the pan. Should I bake longer?

    • Gemma Stafford on April 27, 2019 at 8:20 am

      Hi Priscilla,
      by now you have decided what to do. Generally, they need to have a little jiggle, and this recipe, in particular, is soft, it should set up nicely as it cools.
      I hope all goes well for you,
      Gemma 🙂

  6. Tia on March 14, 2019 at 9:13 pm

    Hello! Can I replace almond flour with oat flour?

    • Gemma Stafford on March 16, 2019 at 11:38 am

      Hi Tia,
      Yes, you can do it, but the whole recipe will change. May I suggest that you google this for now, Liv will get to it when she has a moment.
      You will get a lovely result Tia, try it!
      Gemma 🙂

  7. B Sarangi on February 10, 2019 at 7:08 am

    Hi Gemma! I loved this recipe completely! It was hard to believe such a simple recipe with minimal ingredients would actually taste as good as it did!! I’ve been using your recipes for a while now and never had a major fail at all. These brownies were fudgey and gooey but delicious! Thanks a ton 🙂

    • Gemma Stafford on February 11, 2019 at 1:17 am

      Hi there,
      Good! I am really happy to have this kind review, thank you,
      Gemma 🙂

  8. Maryam on December 31, 2018 at 10:16 pm

    Hi Gemma.
    Do you have recipe for brownies which you substitute the eggs for Apple sauce. Thanks.

    • Gemma Stafford on January 1, 2019 at 2:41 am

      Hi Maryam,

      You can do that easily by following my chart

      Print it off so you always have it.

  9. Nicole Kerwin on November 21, 2018 at 11:39 am

    I just got done making these. The flavor is amazing, however, they are super greasy (when I cut them and took a square out, there was standing oil on the parchment paper). I used 1/4c Coconut oil as stated in the recipe. Any suggestions to remedy the greasiness would be super helpful. Thanks so much!

    • Gemma Stafford on November 22, 2018 at 2:49 am

      Hi Nicole,
      There is just one oz of coconut oil in this mix, little enough. flax egg has a little oil too, though you should not feel this in your baking. Almond flour too is a little oily! If you leave these to go cold in the pan you should not find them to be oily. If you wish you can add a little wheat flour, or coconut flour to help to bind these ingredients, a tablespoon or so should do it, or, you could reduce the amount of coconut oil, to perhaps 1/2 an oz, 1/4 cup. You measure the oil when it is melted.
      I hope this helps, thank you for being here with us,
      Gemma 🙂

  10. Yosf on November 11, 2018 at 9:54 pm

    Is the ” 1/2 cup (3oz/85g) chocolate, roughly chopped’ supposed to be unsweetened, semi-sweet, or sweetened chocolate?

    • Gemma Stafford on November 12, 2018 at 9:42 am

      I used a vegan and sugar free chocolate called Lily’s chocolate and i just roughly chop it. Great question!

      • Yosf on November 12, 2018 at 4:02 pm

        Thank you. I didn’t have any solid chocolate so I used a substitute for semi-sweet chocolate (9T cocoa, 9T sugar, 3T coconut oil to equal 3 oz. chocolate). It turned out too sweet.

        • Gemma Stafford on November 13, 2018 at 2:45 am

          Hi there,
          Yes! I can see why it would be sweet. you have also changed the recipe, but I think you would get away with this if you then reduced the sugar in the recipe, or omit it from your chocolate sub. There are almost two extra ozs in your sub, if you reduce the recipe sugar by this amount it should work well for you.
          I hope this is of help,
          Gemma 🙂

  11. Jodye Jay on November 8, 2018 at 1:38 pm

    Can this be made without using the Almond products? With a nut and egg allergy brownies are hard to bake!

    • Gemma Stafford on November 8, 2018 at 5:04 pm

      You can use oat flour but the consistency might not be exactly the same.

  12. Charis on November 7, 2018 at 7:37 pm

    Hi Gemma,

    Is flax seed the ones you use for flax ground? and how to make almond butter? TIA

    • Gemma Stafford on November 8, 2018 at 3:05 am

      Hi Charis,
      Yes! you can sometimes find these pre-ground, as they are not easily digested when whole. The same applies to chia seeds. You can of course do this at home in a pestle and mortar or in a processor. These make a great egg substitute too!
      Almond butter is made in the same way as peanut butter, toast the nuts, skin them and blend until you have a paste. Add a little oil if you need to for your nuts.
      Thank you for being in touch,
      Gemma 🙂

  13. Alicia on November 5, 2018 at 8:57 am

    Hi Gemma,

    i was thinking of using cashew butter instead of almond butter. Do you think this will affect the taste of these brownies a lot? Thanks!


    • Gemma Stafford on November 6, 2018 at 8:05 am

      Hi Alicia,
      Cashew butter will be really healthy for you, though the flavor can be a bit more bland it should hold up really well in this recipe. I say try it!
      For cookies it may need a little injection of flavor.
      I hope this helps,
      Gemma 🙂

      • Alicia on November 6, 2018 at 5:01 pm

        Hi Gemma,

        Got it, thanks! I’ll see how it goes or maybe I’ll add a little bit of espresso powder to bring out the chocolate taste a little more 🙂


  14. Arpita on September 11, 2018 at 7:10 am

    Hi Gemma,

    Thank you SO MUCH for adding egg free/dairy free recipes!! Oh I love these!
    Please share more recipes like this.


    • Gemma Stafford on September 12, 2018 at 5:39 am

      Hi Arpita,
      Yes, we will be adding more of this type of recipe. Olivia, who is my trusted catering assistant is working away on recipes as we speak.
      Thank you for your kind words,
      Gemma 🙂

  15. corinne robinson on September 9, 2018 at 12:50 am

    Hello! I wanna try this recipe, where can I find vegan chocolate chips? Thanks

    • Gemma Stafford on September 9, 2018 at 2:32 pm

      Certain brands of chocolate are actually vegan. trader joes sells a 72% bar that is vegan and also whole foods sell vegan chips.


  16. Ann on August 27, 2018 at 11:43 am

    can you make these with AP flour?

    • Gemma Stafford on August 28, 2018 at 9:41 pm

      Yes you can 🙂


  17. ToughCookie on August 13, 2018 at 12:05 pm

    Can you make a bideo on coconut brownies please?????

    • Gemma Stafford on August 13, 2018 at 8:55 pm

      I’ll see what i can do 🙂


  18. ToughCookie on August 13, 2018 at 12:02 pm

    Hi Gemma I’m new to this site I’ve tried your recipe and I LOVE LOVE ???? it!!!!!!!!! Do you have any idea how to make coconut brownies. I’m planning to make some for my mum’s birthday in September! Please help and maybe shout out to tough cookie in your next video. I’m not tough actually but gentle and kind.

    Carry this baking on girl you’re Amazing ????

    • Gemma Stafford on August 13, 2018 at 8:55 pm

      I’m delighted to hear that!!
      I have never heard of coconut brownies unfortunately, but I’ll keep an eye out for a recipes 🙂


  19. Divya on June 15, 2018 at 6:48 am

    Hey Gemma!Can we use peanut butter instead of almond butter?

    • Gemma Stafford on June 16, 2018 at 5:17 am

      Hi there,
      I think that will be perfectly acceptable. You can try this in a reduced recipe, this is what I do when I am trying things out.
      Let us know how you got on with this,
      Gemma 🙂

  20. surinder on June 13, 2018 at 1:52 pm

    hey gemma can you use eggs instead of flax eggs

    • Gemma Stafford on June 13, 2018 at 9:34 pm

      yes you sure can use egg. 1 egg will be enough I think.


  21. Maya on June 4, 2018 at 5:22 am

    hello, any ideas how to make Tahini brownies????


    • Gemma Stafford on June 5, 2018 at 4:34 am

      Hi Maya,
      No, but i will add it to my list. I can see how this would make a great brownie,
      Gemma 🙂

  22. Dickson on April 29, 2018 at 1:04 am

    Hi Gemma, glad to see you have come out with vegan version of your best ever brownie! As mothers day is coming and I’d to bake her this recipe, and I’d like to know if i could replace almond butter with soy milk, or banana?
    Thank you and keep these great vegan recipes coming!

    • Gemma Stafford on April 29, 2018 at 9:27 pm


      These brownies are really awesome so I hope you try them. I would replace the almond butter with another like consistency. So maybe banana would work better than soy milk. Another nut butter would be ideal.

      Really glad you like this recipe 🙂

  23. Sarah Victoria on April 27, 2018 at 1:55 am

    Hi Gemma,
    I was wondering is it possible to substitute the almond butter with avocado?
    Love you baking videos btw

    • Gemma Stafford on April 27, 2018 at 4:41 am

      Hi Sarah,
      This is a good question! I do not know the answer as I have not tried it, but I suspect it will be good!
      If you try it please let us know how it works for you. I will put it on my ‘to try’ list,
      Gemma 🙂

  24. NancyLeo66 on April 23, 2018 at 1:57 pm

    Hi Gemma,
    I love he Vegan Brownie Receipt. I only have one question, can you replace the coconut ingredient in the receipt. Me and my kids are highly allergic to coconuts and hypoglycemic (low blood sugar), but I am looking for healthier alternatives for deserts. With my allergies and having low blood sugar, makes impossible for me to go gluten free. What other ingredient alternatives are there for gluten freebesides Coconut?

    • Gemma Stafford on April 24, 2018 at 2:11 am

      Hi Nancy,
      I think I got to this elsewhere, but to reiterate:
      In this recipe you can use vegetable oil/margarine/butter, so that will be easy for you.
      Many of the big flour mills make special blends of GF flour, all purpose, and really good quality. Check these out in your store, the label will tell you what is in there.
      The recipes here ( may help too, they are low in sugar and carbs, but not keto/carb free.
      Good luck to you and your family, it is a learning curve, but it is perfectly possible to get it right,
      Gemma 🙂

  25. Nour on April 23, 2018 at 10:59 am

    hey gemma! I just started baking recently and i just wanted to ask if you could post a video on how to bake a honey cake :).
    Ps what is one thing you wish you knew when you first started baking?

    • Gemma Stafford on April 23, 2018 at 8:20 pm

      Hi Nour,

      I have never made a honey cake before. I’ll have to look into that.

      I’m really glad you like baking. The one thing I do now that I didn’t do when I was a child was read through the recipe fully before you start. That will eliminate a lot of mistakes 🙂

      Happy Baking,

  26. Theresa on April 18, 2018 at 4:01 am

    Are the chocolate chunks sweetened or unsweetened? Any brand of chocolate that you would recommend?

    • Gemma Stafford on April 18, 2018 at 4:15 am

      Hi Theresa,
      Chocolate is a taste really, and there are many good brands out there. There are also single origin chocolates now, organic, fairtrade etc.
      I love Ghirardelli here in the US, and use it when I have it, but I use branded chocolate, from Costco too, and sometimes can get great value.
      I suggest you taste a few, a chore I know, and judge them, a bit like wine, it is interesting to do this, and delicious too. I never found a chocolate I did not like!!
      Look at the labels too. You should find the ‘cocoa content’ written here. The higher thr cocoa content the lower the additions. too high is difficult to work with, too low, too many additions. So, I choose about 70% cocoa solids. This melts really nicely, has low sugar, and great flavor.
      I hope this is of help to you,
      Gemma 🙂

  27. Haadyah on April 15, 2018 at 1:29 am

    Yes! Finally a Vegan Guilt-Free brownie recipe.
    I’m not vegan, neither do I have any dietary restrictions, but I do want to reduce my sugar intake, and make things healthier. So this is perfect!
    Thanks for sharing this recipe, Olivia and Gemma, I’m not sure if I’ll try it out right now, but in some time because I’m busy. When I’ll give these vegan brownies a go, I’ll make sure to leave my reviews, feedbacks and star ratings out of 5 on this website!

    • Gemma Stafford on April 15, 2018 at 2:29 am

      Hi there,
      Thank you. Yes, there is a big interest in recipes with reduced sugar, and we will be working on that as this year rolls on. Olivia is passionate about this, so you will see more of her too. Stay tuned, lots more to come,
      Gemma 🙂

  28. Byron Chandler on April 9, 2018 at 5:25 am

    Hello, Gemma. Can you make orange creme pudding? I love you and your recipes. Your brownies look so amazing, just like you. Have a nice day Gemma. Take care, sweetie❤️<3

    • Gemma Stafford on April 13, 2018 at 6:01 pm

      Hi Byron,

      I have never heard of orange cream pudding. Remind me of your cheesecake flavor again? orange and chocolate?

      Gemma 🙂

      • Byron Chandler on April 14, 2018 at 6:42 am

        Gemma, it’s a pudding that’s made with basic ingredients like cornstarch, sugar, milk, cream, etc. Then you add whipped cream to it and flavor it with orange.
        You are the best Irish Baker in the world

        • Gemma Stafford on April 15, 2018 at 3:47 am

          Hi Byron,
          So like a chocolate pudding then, with orange zest, juice, and cream. What could be wrong with this, I will pop it on the list.
          I always, I promise, I will work on this idea, maybe Crazy Puds’ a whole lot of flavors, good idea!
          Gemma 🙂

  29. lou on April 8, 2018 at 2:27 pm

    what about people who have nut allergies , and coconut oil is suppose to be not so healthy ,can i use coconut flour and applesauce ?

    • Gemma Stafford on April 9, 2018 at 4:30 am

      Hi Lou,
      Actually coconut is not a nut, but a DRUPE! People who have nut allergies are often allergic to tree nuts, or peanuts, which are ground nuts, and actually not a nut either! This is complex, coconut oil is not less healthy than any vegetable oil, and is a very useful ingredient. Yes, you can experiment with this recipe, it is easy to adjust. Coconut flour is more absorbent than wheat flour so you may need more liquids.
      Gemma 🙂

  30. Grace on April 8, 2018 at 6:31 am

    Hi Gemma, I just wanted to know, is your husband Kevin Irish? 🙂 You are so sweet Gemma!❤️

    • Gemma Stafford on April 8, 2018 at 10:55 am

      Hi Grace,
      Kevin and I live here in California, and he is American, actually Californian. Just me Irish, but a good balance, I think,
      Gemma 🙂

  31. Cydni on April 6, 2018 at 4:32 pm

    Hi Gemma, I was wondering, since I don’t have flax, could i just use normal eggs? Also, would it be possible for me to leave out the chocolate and just use more cocoa powder, oil, and coconut sugar? Thanks! I really want to make these they look SO GOOD!!!!

    • Gemma Stafford on April 6, 2018 at 7:37 pm

      Yes use 1 normal egg. that is totally fine.

      I don’t recommend altering the other ingredients. You don’t have to add chocolate chunks on top but follow everything else. otherwise your results will be very difference.


  32. Liddy on April 6, 2018 at 2:45 pm

    Hi Gemma!
    This is my first time commenting, but I have been a huge fan for years!
    This recipe looks amazing! I was just wondering if I could replace the flax egg with something on your egg substitute chart?
    Also, is there anything I can use in place of the almond butter?

    • Gemma Stafford on April 7, 2018 at 2:18 pm

      Hi Liddy,

      Thanks for the comment. 🙂

      You can use peanut butter or maybe even nutella. Flax egg gives the best results for brownies. You can try apple sauce but just note you might not end up with the same texture as I did.

      Hope this helps,

  33. George Haddad on April 6, 2018 at 12:52 pm

    Hi Gemma,

    Say hello to Olivia 🙂

    I used eggs and butter instead of flax and almond butter because I’m not vegan, but it’s still guilt free since I use free range eggs and grass fed butter (Irish kerrygold is my fav brand btw).

    For this reason, I doubled the amount of almond flour because the batter turned runny with melted butter.
    Tastes like a brownie pudding when hot.

    Thank you both for sharing this recipe. More guilt free desserts/recipes please because I’m a big fan 🙂

    • Gemma Stafford on April 7, 2018 at 2:33 pm

      Hi George!

      lol I’m glad it tasted delicious. I love warm pudding.

      Olivia says hi 🙂


  34. Lorraine Taylor on April 6, 2018 at 5:36 am

    Hi! Just tried your almond FLOUR recipe link. It took me to your almond MILK recipe link. Thought you might like to know.

    • Gemma Stafford on April 6, 2018 at 7:23 pm

      Thank you Lorraine. I appreciate you letting me know. I’ll fix it now.

      Gemma 🙂

  35. Sathvika Krishnan on April 5, 2018 at 10:07 pm

    Hi Gemma! Just wanted to express how happy I am by this recipe. How much ever I tried to replace eggs with the substitute, I always thought that it could taste better. This was partially because I didn’t trust that the recipe would be as good without eggs. Since I am a huge fan of brownies and chocolate cake, I always felt left out. But I am so happy that you and Olivia put up this recipe for us! I will try it asap and tell you how it goes 🙂 Pleease do tell how we could make an eggless or a perfect vegan chocolate cake too as it is absolutely necessary for any baker to get an amazing recipe for chocolate cake. Thanks Gemma, I love you so much! <3

    • Gemma Stafford on April 8, 2018 at 12:49 pm

      Hi there,
      thank you. that is very kind. Olivia is dedicated to this type of recipe, so there will be more to come.
      ( here is my egg substitute chart. Chocolate cake type recipes work well with fruit puree as a substitute. Applesauce is good, yogurt too. Flax egg works well but it can be a little oily. It really depends on the recipe you are using. I would suggest applesauce for most recipes for a soft, moist, spongy result.
      I hope this helps,
      Gemma 🙂

  36. Myra Rahman on April 5, 2018 at 12:38 pm

    Today is my brother’s birthday and I made him your brownie cake recipe. Maybe these brownies would be great too. I also have another suggestion for you to make. You could make a cinnamon french toast recipe!

    • Gemma Stafford on April 6, 2018 at 6:47 pm

      That is a great idea Myra. I just made french toast recently. You can check it out here

  37. Daksha sheth on April 5, 2018 at 10:09 am

    I really love all your Vegan eggless brownies turns superb.

    • Gemma Stafford on April 6, 2018 at 3:23 pm

      I’m thrilled to hear that. Thanks for trying my recipe.

      Gemma 🙂

  38. Linda Joyce Center on April 5, 2018 at 9:31 am

    Thank you SO MUCH for adding egg free/dairy free recipes!! Oh I love these!

    • Gemma Stafford on April 6, 2018 at 3:24 pm

      I’m thrilled to hear that. Thanks for trying my recipe.

      Gemma 🙂

      • Kamila on June 6, 2019 at 5:18 pm

        Hi Gemma is there any replacements for maple syrup?

        • Gemma Stafford on June 7, 2019 at 11:37 am

          Hi Kamila,
          I think you can use light honey, but it needs to be a runny one. Agave syrup too should give a good result, the quantity will be the same.
          I hope this is of help,
          Gemma 🙂

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