Gluten-Free Carob Brownie (Vegan and Healthy)

Forgive me, chocolate lovers! This gluten-free and vegan carob brownie is a fantastic twist on a classic dessert. And the best part? This brownie is made with wholesome ingredients, no eggs or dairy, and naturally sweetened. We hold this carob brownie recipe close to our hearts as a hassle-free treat that’s super easy to make and share with friends. It’s as healthy as it is delicious!

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Exploring gluten-free and dairy-free desserts opens up a world of delicious discoveries. If you’re into it, you’ll find a surprisingly vast variety of brownies to try! This recipe uses carob as a substitute for chocolate or cocoa powder, giving the brownies a unique flavour and impressive nutritional benefits. Made with green buckwheat flour and almond flour, they have a luxurious texture and taste. This gluten-free carob brownie satisfies without compromise. We use only plant-based ingredients, like coconut milk, coconut oil, and the natural sweetness of carob and maple syrup. It is one of our favourite guilt-free indulgences, and we’re excited to share it with you!

Ingredients and Substitutions:

• Coconut Milk. Using full-fat coconut milk ensures a velvety texture in the carob brownie batter. Look for options with a clean, short ingredient list. Our favourite is Cha’s Organic Premium Coconut Milk (Link to Amazon). Almond milk can be another great substitute that works just as well!
• Ground Flaxseed. Flaxseed works as an egg substitute, helping bind the batter beautifully. It also adds a boost of fibre and healthy fats.
• Coconut Oil. Coconut oil is the secret to that tender, judgy consistency we all love in vegan brownies.
• Buckwheat Flour. Naturally gluten-free and technically not even a grain, buckwheat flour adds a nutty, earthy flavour that deepens the taste of these carob brownies. Plus, it’s packed with fibre for a wholesome boost!
• Almond Flour. We’re obsessed with how almond flour pairs with buckwheat! Almonds are nutrient-dense, gluten-free, and contributes to a tender, slightly fluffy brownie texture.
• Maple Syrup. A natural sweetener that adds rich, caramel-like notes with a subtle woodsy flavour, perfect for carob brownies. For a low-calorie alternative, try swapping it for Monk Fruit & Erythritol Mix (Link to Amazon). This sweetener has a low glycemic index and can be used in a rough 1:1 ratio to maple syrup or sugar.
• Carob Powder. Carob is often considered to be a healthier alternative to cacao powder or chocolate. But it’s a completely different ingredient with its own charm. You can find carob powder (aka carob flour) at health food stores or online. We stocked up on ours from iHerb! Naturally sweet, carob requires less added sweetener than cacao powder in dessert recipes like this Gluten Free Carob Brownies or Black Bean Protein Cookies . Dive into our quick carob vs. cocoa powder comparison here.
• Sour Cherries (Pitted, Fresh or Frozen). A layer of sour cherries takes these carob brownies to a whole new level! The sweet-tart balance adds a delightful complexity to the flavour. Plus, berries are antioxidant powerhouses with a lower glycemic index than most fruits. Keep in mind, cherries often make the Dirty Dozen list for high pesticide residues. Opting for organic cherries is a smart choice when you can. Not a cherry fan? Our second favourite choice for carob brownie are blueberries! They bring a milder, slightly sweet twist to the brownie.
• Vanilla Extract. A dash of natural vanilla extract adds depth and complexity to the aroma. Always opt for the real deal – no artificial stuff! Out by far favourite is Simply Organic Vanilla Extract (Link to Amazon).
• Activated Baking Soda. A simple, natural alternative to baking powder.
• Salt. Don’t underestimate a pinch of sea salt! It’s the unsung hero in desserts, enhancing and balancing flavours to perfection.

Make these gluten-free carob brownies your own with these easy swaps and additions – you can’t go wrong!

Why Use Carob for Brownies?

Can you believe it? Carob comes from the fruit of the carob pod, but it’s actually a legume – like a very distant cousin to peas and lentils. Meanwhile, cocoa comes from the seeds inside the cacao pod, which is a fruit, but here’s the kicker – they’re not really beans at all! Quite the brain teaser, isn’t it? Carob grows on the carob tree, also called the St. John’s Bread tree, native to the Middle East and Mediterranean region.

The pods of this tree are dried, roasted, and ground into what we know as carob powder. Here’s where it gets interesting – carob pods can be roasted to different levels, and each level unlocks a unique flavour. The flavours range from mild and sweet to bold and earthy, depending on how much roasting they’ve gone through.

Why is carob powder such a fantastic chocolate substitute?

It’s not just about the taste – it’s also about the nutritional perks. Carob is naturally gluten-free and caffeine-free, which makes it a great choice for a healthy diet.

That said, let’s not forget cocoa powder! Cocoa is loaded with antioxidants, like flavonoids, that are great for heart health and brain function. But it does contain caffeine and theobromine, which might not work for everyone – especially if you’re sensitive to stimulants.

We’ve already covered some of the main differences between carob and chocolate in our Black Bean Protein Cookies post. It’s full of tips on when to use one, the other, or both (because combining them is a game-changer!). Plus, here is a handy comparison chart below to help you decide which one fits your needs.

	Carob Powder	Cocoa Powder
Taste	Sweet, mild, and toasty flavour with a pungent, roasted, sweet-ish aroma	Acidic and bitter taste, with deeper flavour
Macronutrient profile	Slightly less calories Less protein Very little fat More carb and dietary fibre	Slightly more calories  More protein  More fat (14 g per 100 g) Less carbs
Vitamins and minerals	Low in magnesium and phosphorus. Contains about three times more calcium than cocoa. Contains folate	High in magnesium and phosphorus. More iron and copper
Glycemic Index	Low glycemic index Contains D-pinitol, a compound that helps cells reduce insulin resistance and increase glucose uptake	Higher insulin index (II)
Caffeine	Doesn’t contain caffeine	Chocolate contains caffeine and theobromine
Acidity	Alkaline. Generally considered safe for people struggling with GERD/acid reflux and heartburn	Acidic. generally recommended to avoid for people struggling with GERD/acid reflux and heartburn
Dietary Protocols	AIP friendly Paleo friendly Within the FODMAP diet, if taken in less than 6-10 g	Should be avoided on AIP diet Paleo friendly Can be consumed in moderation on the FODMAP diet

Now that you’re fully equipped with this comparison between carob powder and cocoa powder, you’re all set to choose the one that best fits your diet and taste for these delicious gluten-free and vegan brownies!

Thinking of where to find carob powder? It’s often available in health food stores, usually in the flavouring or baking section, or you can grab it online. We got ours from iHerb!

Why this Carob Brownie is Gluten-Free?

These carob brownies are made with buckwheat flour and almond flour, both great gluten-free alternatives that add a nutty flavour and a lovely crumbly texture. Plus, carob flour is naturally gluten-free, so you can rest assured this recipe is perfect for anyone following a gluten-free diet!

Is this Carob Brownie vegan?

These gluten-free carob brownies are made without eggs or dairy, using flaxseed instead of eggs and coconut milk and coconut oil in place of dairy. Not only are they gluten-free, but they’re also 100% vegan! Perfect for anyone on a plant-based diet or just craving something delicious and healthy!

Is this Carob Brownie Paleo?

Short answer: Yes, with a few quirks!

The base of these brownies is coconut milk, coconut oil, and almond flour – total paleo staples.

Ground flaxseed? It’s a bit of a grey area in the paleo world since it’s a seed, and some hardcore paleo followers steer clear of them. But for most people with a more flexible approach, flaxseed gets the green light!

As for buckwheat flour, it’s technically a seed, not a grain, so some paleo folks are cool with it. But if you’re one of those strict paleo followers, you might want to swap it for something like coconut flour.

Maple syrup. Totally paleo-approved (just use it in moderation).

Carob powder. A perfect cocoa alternative for paleo fans.

Baking soda activated with lemon juice and salt? All 100% paleo-friendly.

So, if you’re a flexible paleo enthusiast, these ingredients should work just fine. But if you’re on the strict side, a quick swap or two (like using coconut flour) might be in order.

Ingredients

Per a 6.5×6.5-inch baking dish
Servings: 4–6

• 1 and 1/2 cup buckwheat flour
• 1 cup almond flour
• 2 tbsp ground flaxseed
• 1/3 cup carob powder
• 1 can (400 ml) coconut milk
• 2 tbsp coconut oil
• handful of fresh or frozen berries
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda activated with lemon juice (or apple cider vinegar)
• 1/4 tsp salt

Gluten-Free Carob Brownies Step-by-Step:

1. We love blending the batter for these carob brownies on high speed in a Vitamix – it creates a rich, velvety texture. Alternatively, you can mix it in a bowl by combining the dry ingredients first, then adding the wet ingredients (except for the berries and activated soda). In this case the consistency of the brownie batter will be a bit crumbly, which also works well.
2. After the batter is formed add the baking soda activated with lemon juice and gently mix with a spatula.

3. Preheat the oven to 350°F (180°C). Line a baking dish with parchment paper. Pour half of the batter into the dish, and sprinkle a layer of berries. Frozen berries work just fine.

4. Then pour the remaining batter on top spreading it evenly with the spatula. The amount of the ingredients listed works well for a 6.5×6.5-inch baking dish.

5. Bake in the oven for about 30 minutes. Depending on the size and shape of your baking dish, it may take more time. Test the brownies’ doneness with a toothpick.

6. Once ready, let the dessert cool before cutting it into squares.

Some Handy Tips to Enhance Your Carob Brownie Experience:

• Combine the dry and wet ingredients separately, as this helps prevent lumps from forming.
• If you prefer less-sweetened desserts, you can omit adding maple syrup since carob is naturally sweet enough. Or swap it to Monk Fruit and Erythritol blend.
• Don’t hold back on the berries! They bring extra juiciness and make the texture wonderfully moist.
• Don’t forget to add just a pinch of salt – it works its magic!
• Depending on your oven type, it may take more or less time for the brownies to bake.
• Always check for doneness using a toothpick – there should be no uncooked batter left on it.
• Let the brownies cool and settle before cutting.
• These brownies are at their best when left in the fridge overnight. This gives them time to develop a deeper flavour and a better consistency that almost melts in your mouth.

Storage:

Allow to cool completely before cutting into squares. Place the brownies in an airtight container, and store for up to a week in refrigerator.

Tip for serving:

• We know it can be hard to resist, but these gluten-free carob brownies are even better the next day after baking as they continue to settle. So it’s best to bake them the night before, let them cool on a rack, and place them in the refrigerator overnight. Believe us, the wait is worth the treat!
• Just before serving, top it with cashew butter. The natural sweetness and creaminess of cashew butter pair perfectly with the moist and a bit fluffy texture of the brownie.

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