When I’m baking without animal products, i’m motivated by two things – knowing that I’m not harming animals, and knowing that I’m making something really delicious that I can eat without guilt.

These brownies tick both these boxes, and I really hope you like them!

I’ve used cups in this recipe, as I’m too pressed for time to re-test and weigh today, so if you don’t have a “baking cup” just use a small teacup, I promise it works well.


Note: I’m not 100% vegan yet, about 70% of the way there…and learning all the time.

Bee’s Vegan Aquafaba chocolate brownies

  • 1 cup Aquafaba (the liquid from around two tins of black beans, which can be saved to make some great spicy refried black beans for supper)
  • ½ cup groundnut OR coconut oil, plus some more to grease the baking tin
  • 1 cup unrefined molasses sugar
  • 1/2 cup maple / brown rice / molasses syrup
  • 1 cup dairy free dark chocolate – chopped roughly
  • 1, ½ cups of plain flour (wholemeal if you fancy)
  • ½ cup chopped pecans or other nuts of your choice (optional)
  • a generous pinch of flaky salt
  • 2 tsp vanilla bean extract
  • 2 teaspoon instant espresso coffee / ground coffee (optional, adds depth of flavour)
  • 1/2 cup dairy free dark chocolate chips



Preheat your oven to 175 degrees and line, or oil an 8 inch square baking tin / brownie pan. If you don’t have one, then a lasagne dish or a pie tin work well too.

In a small saucepan over a gentle heat, warm the aquafaba, coconut oil, molasses sugar and maple (or rice / molasses) syrup and chopped dark chocolate for a few minutes until you have a lovely thick, gooey mess. Don’t let it simmer or boil.

Take off the heat and add in the plain flour, chopped nuts if you’re using them, vanilla, coffee, and pinch of flaky salt. Mix thoroughly then throw in your chocolate chips and pour into your baking tin.

Bake for around 40 minutes at 175 degrees celsius and allow to cool completely before serving. This is the tricky bit – so remember, a teaspoon of hot brownie from the edge is fine – its just “quality control”!





This recipe is one that i always teach when doing vegan baking lessons…it tastes delicious, and it is easy peasy…and that’s a promise.

Yes, it sounds like a lot of bananas, but I PROMISE it works beautifully…go for the grossest ones you can get.

Banana cake with pecans and chocolate chips

This is both vegan and gluten free

Makes two x 8-inch round cake layers

  • 8 overripe, medium-sized bananas (the more bashed, blackened and squishy the better)
  • 350g soft brown sugar
  • 2 tsp good-quality vanilla bean extract
  • 120ml groundnut or vegetable oil
  • 375g self-raising gluten-free flour (my favourite is Doves Farm)
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 100g pecans, toasted if you like
  • 100g dairy-free chocolate chips


Peel the bananas and beat the flesh in a food mixer on a medium speed, until it appears paler in colour and turns light and fluffy. This usually takes around 10 minutes.

In the meantime, preheat the oven to 195C/175C fan/gas mark 6 and line two round, 8-inch springform baking tins with parchment paper.

Add the sugar, oil and vanilla to the fluffy banana mixture and mix gently until combined.

Add the flour, xanthan gum, baking powder (if using), nuts and chocolate chips, with a pinch of salt, and mix just until combined – avoid knocking too much air out of the mixture.

Divide the mixture equally between the two prepared tins, smoothing the surface. Bake for 25-35 minutes until well risen and golden on top and a cocktail stick when inserted, comes out clean.

Leave to cool in the tin for ten minutes then turn out on wire racks to cool completely.