These fudgey vegan candy cane brownies with creamy peppermint frosting are the perfect holiday treat! Make these for a family dinner or your work/school potluck- I promise no one will be able to tell they are vegan and gluten-free!
Make your holidays extra special with this vegan recipe everyone will love.
1 3/4 cups buckwheat flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 cups sugar
3/4 cup vegetable oil or melted coconut oil
1/2 cup non-dairy milk
1 tsp vanilla extract
1 tbsp chia seeds + 3 tbsp water
1/3 cup chocolate chips (dairy-free optional)
1 tbsp vegan butter, softened
1 tsp peppermint extract
1 tsp almond milk
1 1/2 cups powdered sugar (you may need more or less, add an extra 2 tbsp at a time until you get the consistency you prefer).
1/4 cup crushed candy canes
Preheat oven to 375 F.
Mix together chia seeds and water. Set aside.
Whisk together flour, cocoa powder, sugar and baking soda.
Add oil, non-dairy milk, vanilla and chia mixture.
Add dry mixture to the wet and stir to form a batter.
Pour into an 8×8 parchment-lined baking tray and bake for 28-30 minutes. Insert a toothpick in the centre, if it comes out clean or with a few crumbs they are done. If it comes out with any batter on it, bake a few more minutes.
Remove from oven and allow to cool completely before icing.
Meanwhile, using a hand mixer, mix all frosting ingredients except candy cane (add the powdered sugar a bit at a time until smooth and combined).
Once brownies are cool, add frosting and sprinkle with crushed candy canes.
If you use all-purpose flour instead of buckwheat, the brownies will be more cakey and crumbly
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