Vegan pumpkin brownie

    1 hour 20 min

    Vegan pumpkin brownie - the best autumn recipe ever. Serve with vegan coconut whipped cream or with pumpkin seeds.


    London, England, UK
    1 person made this

    Serves: 8 

    • For the pumpkin swirl
    • 180g pumpkin puree
    • 20g coconut oil
    • 3 tablespoons orange juice
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon
    • For the brownie
    • 3 tablespoons flaxseed meal
    • 5 tablespoons hot water
    • 100g almond flour
    • 70g coconut oil
    • 1 egg
    • 1 tablespoon vanilla extract (or seeds from 1 vanilla pod)
    • 70g caster sugar
    • 3 tablespoons orange juice
    • 100g dark chocolate, melted
    • 50g chopped pecans
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 1 pinch ground pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4 and grease 23cm (9 in) tin.
    2. For the pumpkin swirl:

    3. Blend all the pumpkin swirl ingredients in your blender until smooth and transfer to a big bowl. Keep in the fridge.
    4. For the brownie:

    5. In a small bowl combine the flaxseed and hot water. Stir and leave to soak for a few minutes.
    6. Mix the almond flour, coconut oil, soaked flax, egg, vanilla extract, sugar and orange juice in a blender. Add the melted chocolate and stir in along with the chopped pecans, baking powder, salt and pepper. Take your pumpkin swirl mixture out from the fridge.
    7. Spread the brownie mixture out in your prepared tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the mixture and cut through the pumpkin swirl. You can make it pretty and try to create marbled look.
    8. Bake for 50 minutes, after 30 min cover the tin with kitchen foil. Let it cool down prior to slicing and serving. Store in the fridge.

    See it on my blog

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