Vegan Cherry Almond Brownies

To be honest, this recipe wasn’t really good as a brownie. But with a cold class of milk, could do the job.


  • 75g margarine plus for greasing
  • 2 tbsp ground flaxseed (not sure why this is needed…) + 6 tbsp water
  • 120g dark chocolate
  • 60g water
  • 1 tsp coffee
  • 125g self-raising flour
  • 70g almond flour
  • 50g cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 250g golden caster sugar
  • 1 tsp vanilla extract
  • 70g frozen cherries (at room temperature)


  • Pre-heat oven at 170C. Grease a 20cm square tin or crystal dish.
  • Mix flaxseed with 6 tbsp of water and set aside
  • In a sauce pan, melt the chocolate, coffee, margarine and water at low heat. Allow to cool down a bit.
  • Put flours, cocoa, baking powder and salt in a bowl. Mix.
  • Add the sugar to the chocolate mix. Use a hand mixer until everything is combined.
  • Add the flaxseeds, vanilla and cherries to the chocolate.
  • Then add the flour mix to the chocolate.
  • It will very thick and difficult to manage with a whisk so use a wooden spoon.
  • Pour the mix into the tin.
  • Bake for 30 minutes or so until a skewer inserted in the middle comes nearly clean.
  • Allow to cool down completely.

I had then for 35 minutes I think and the texture was too dry.