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
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
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.
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.
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.
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.
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.
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.
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.
More Chocolate Recipes
If you enjoyed this vegan brownie recipe, you might also enjoy this easy rice cake with chocolate and peanut butter using simple ingredients.
Or try my easy eggless chocolate chip muffins (no oil too)
For a healthy raw treat, try my chocolate date balls, aka vegan truffles. A great recipe using natural ingredients.
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.
Best Vegan Sweet Potato Brownies No Oil (Gluten Free)
- 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.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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