Seriously the best vegan sweet potato brownies without oil, that are also gluten-free, though they have been made by others non-gf. Made with sweet potato, maple syrup, and cacao. A healthier treat for the whole family to enjoy.
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Why You’ll Love This Recipe
- Albeit these are oil-free brownies, they are super moist, have the best fudgy texture, and have the right amount of chocolate-ness.
- A naturally sweetened vegan dessert to help get on top of those chocolate cravings
- This best sweet potato brownies recipe ticks a few free-from boxes - dairy-free, gluten-free, refined sugar-free, corn-free, nut-free, soy-free, and oil-free.
- A crowd-winning dessert - seriously everyone will be eating these! Every time I make these, they disappear quickly!
- Forget regular brownies these are healthier and use wholesome ingredients. Hidden veggies are always a bonus
Ingredients You’ll Need
Sweet potato puree (or plain mashed sweet potato) is easily made by either boiling or steaming orange sweet potato which has a natural sweetness. Adding this main ingredient in is a great way to get some additional nutrition into this treat. Read about the health benefits of sweet potatoes here.
Pure maple syrup - use a good grade organic syrup.
Tahini is a sesame paste, now generally found at any supermarket or your local ethnic grocer, e.g., Middle Eastern. You can substitute this for almond butter, sunflower seed butter or peanut butter
Pure vanilla extract helps to boost the chocolate flavor.
Sorghum flour is a gluten-free flour that is great for baking. It’s usually found in the gluten-free aisle of your local supermarket or buy sorghum flour online here (affiliate link).
Sorghum is an ancient grain boasting a good amount of nutrients. You can substitute with gf all-purpose flour instead.
Cacao powder or unsweetened cocoa powder. The difference is that cacao is generally 100% cocoa bean, whereas, some cocoa powder has added ingredients (e.g., sweeteners).
You should check this depending on the country you are in. Buy 100% organic cacao powder here (affiliate link).
I also use this ingredient in my ultra-decadent vegan chocolate muffins.
Optional - mix into the batter or top with vegan dark chocolate chips or some flaked sea salt prior to baking.
This recipe was inspired by Broma Bakery.
How To Make Vegan Sweet Potato Brownies
Prepare The Sweet Potato
Cut the orange sweet potato into large chunks and either boil them in water or steam them until soft.
Once they are cooked through (remove them from the water if they were boiled), place them into a colander (affiliate link) and let them cool down until they can be handled.
Remove the skin and mash them with a fork or puree them in a food processor (affiliate link). Do not leave any lumps. Set the puree aside.
If you have left over mash, use it in this vegan sweet potato mash recipe.
Combine The Dry Ingredients
In a large mixing bowl (separate bowl) combine all the dry ingredients evenly.
Step 1
Step 1
Make The Vegan Sweet Potato Brownie Batter
Add in all wet ingredients and fold until a sticky batter comes together.
If you mashed your sweet potato with a fork, there may be chunks, smooth these out with a fork whilst mixing it through the batter.
I don’t mind a little bit of chunk here and there.
Step 2
Step 2
Baking Instructions
Line an 8x8” (20x20cm) (affiliate links) baking pan with parchment paper (my pan is tapered, at the bottom, it is really 6½x6½" (16½x16½cm), so a smaller baking pan will work too).
Place batter into the lined pan and spread it out into an even layer using a spatula or the back of a spoon, you may need to wet these slightly to help the batter spread.
Bake in a preheated 180C (356F) oven on the middle rack, for 30 minutes.
Allow to cool then cut up into brownie-sized pieces and enjoy.
Pro Tips
Prepare the sweet potato puree prior. I like to have this ready in the fridge, so when the next time comes to making these sweet potato brownies, I can just focus on mixing the ingredients together.
I fluffed, scooped and leveled the measuring cup to measure the flour.
The batter is on the thicker side, use the back of a spoon or a spatula to even out the batter in the tray. Evening out the batter will make sure that these vegan brownies bake evenly.
When the vegan brownies are taken out of the oven, the tops will look a little dry. As they cool down, they will become shiny and moist on top. Trust me these fudgy brownies are so moist and next-level!
Tahini in this recipe is best used when it hasn’t hardened.
Variations
Additions such as chopped nuts, chopped berries or vegan chocolate pieces and be mixed through the batter prior to baking.
Add a spoonful of instant coffee. This is great for adding depth in flavor. I personally love this.
FAQ
Once they have cooled down to room temperature, place any leftover brownies into an airtight container, with a layer of parchment paper in between layers. Store in the fridge for up to 5 days.
Serving Suggestions
Enjoy these with a warm cup of tea, check out this list of fresh herbal teas or a glass of homemade cocoa oat milk, which the kids seem to love. Speaking of kids, check out this list of vegan recipes for kids.
Or for a caffeine hit, try a delicious foam coffee or for a non-caffeine boost try a warming moringa latte.
More Chocolate Recipes
If you enjoyed this vegan brownie recipe, you might also enjoy this easy peanut butter chocolate rice cakes using simple ingredients.
Or try my easy eggless chocolate chip muffins (no oil too)
For a healthy raw treat, try my chocolate balls with avocado, aka vegan truffles. A great recipe using natural ingredients.
More healthy cacao snacks? Try these popular chocolate bliss balls, or these no bake peanut butter chocolate balls
Although not chocolate, another plant based no oil gluten-free recipe to try is my vegan oatmeal pancakes.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Best Vegan Sweet Potato Brownies No Oil (Gluten Free)
Ingredients
- 1 cup Sweet Potato Puree
- ½ cup Maple Syrup
- 2 tablespoons Tahini heaping
- 2 teaspoons Pure Vanilla Extract
- ⅓ cup Sorghum flour
- ¼ teaspoon Himalayan salt
- ½ teaspoon Baking powder
- ½ cup Cocao powder 100% cocoa powder
Instructions
- Cut the orange sweet potato into large chunks and either boil them in water or steam them until soft. Once they are cooked through (remove them from the water if they were boiled), place them into a colander and let them cool down until they can be handled. Remove the skin and mash them with a fork or puree them in a food processor. Do not leave any lumps. Set the sweet potato puree aside.
- In a large mixing bowl combine all the dry ingredients.⅓ cup Sorghum flour, ¼ teaspoon Himalayan salt, ½ teaspoon Baking powder, ½ cup Cocao powder
- Add in all wet ingredients and fold together until a sticky batter comes together.1 cup Sweet Potato Puree, ½ cup Maple Syrup, 2 teaspoons Pure Vanilla Extract, 2 tablespoons Tahini
- Line a 8x8" (20x20cm) baking pan with parchment paper (see equipment notes). Place batter into the lined tray/pan and spread out evenly using the back of a slightly wet spoon or spatula. Bake in a preheated 180C (356F) oven for 30 minutes. Allow to cool.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Andre
these brownies are the aboslute best! it's such an added bonus that they're also gluten and oil free. the texture was spot on and the taste was delicious!
nancy
you fooled me that these are DF GF and oil free - now i can enjoy them without feeling guilty!
Natalie
Yum, what a treat! I love that you used sweet potato puree here. Sounds so healthy. I have to make these brownies asap.
Hannah
Absolutely perfect! I love guilt-free pleasures like this. Using sweet potato puree was a great idea.
Manny
since you updated this recipe, these brownies now fit my WFPB diet. thank you for the easy and delicious brownies
Jacqui
These came out perfect! So fudgey, comforting and wholesome. Thanks so much for sharing this recipe!
Katie
These decadent brownies are so delicious! I love how healthy they are too!
Abi
I didn't know chickpeas can replace eggs! This brownies turned out amazing. Thanks for this recipe!!
plantbasedfolk
Isn't aquafaba amazing! Glad you liked these brownies 🙂
Tavo
Si good! The brownies, flavor was spot on! Thanks for the super clear instructions!
Bill
These brownies are unexpectedly tasty. Will make these again
plantbasedfolk
Thanks Bill! Glad to read you enjoyed these.
Angel
I love how those brownies are so healthy. I will surely repeat this recipe.
Roger
Used brown sugar instead of raw..
might of been why. But it was nice texture just seriously lacking in sweetness.
plantbasedfolk
Hi Roger,
My initial thoughts are, the measurements are out due to the geo-location, these measurements are in Australian, did you use the US metric instead in the recipe? I have had others make this recipe with a thumbs up.
Let me know how you go.
Janelle