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+ servings
a stack of three brownies with baking paper in between each one
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5 from 117 votes

Best Vegan Sweet Potato Brownies No Oil (Gluten Free)

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Any
Diet: Gluten Free, Vegan
Servings: 9 slices
Calories: 126kcal
Author: Janelle Hama

Equipment

Ingredients

  • 1 cup Sweet Potato Puree
  • ½ cup Maple Syrup
  • 2 tablespoons Tahini heaping
  • 2 teaspoons Pure Vanilla Extract
  • 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

Use pure cacao powder or 100% cocoa powder with no added sugar.
Avoid using hardened tahini.
Prepare the sweet potato puree prior, this can be made the day before if needed.
Fluff, scoop and level the measuring cup to measure the sorghum 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 dairy-free brownies bake evenly.
Once  the dairy free 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. 
Equipment note - My pan is tapered at the bottom, it is 6½x6½" (16½x16½ cm), so a smaller baking pan will work too. I've linked it below.
 
 
You may also be interested in;
Decadent chocolate zucchini cake
Chocolate persimmon vegan pudding
 
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.
 
This recipe was originally released in March 2022.

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5981IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg