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Vegan Peppermint Brownies (Gluten-free)

Get the Recipe: Vegan Peppermint Brownies (Gluten-free)

Fudgy, rich and chocolatey, these gluten-free vegan peppermint brownies make a delicious holiday treat. They're finished with a minty icing, ready to be served as a Christmas dessert.


For the brownies

  • ½ cup ground flaxseed
  • 1 cup water
  • 2 cups coconut sugar
  • ¾ cup rice flour
  • cup cornmeal
  • 3 tbsp cornmeal, altogether you'll have ⅓ cup and 3 tbsp of cornmeal
  • 1 tbsp baking powder
  • ¼ cup cacao powder
  • 1 tsp xanthan gum
  • ½ tsp salt
  • ½ cup vegan butter, melted
  • 6 oz dark chocolate, melted
  • 2 tsp peppermint extract

For the icing

  • 1 cup icing sugar
  • 3 tbsp plant-based milk
  • ½ tsp green food coloring
  • ½ tsp peppermint extract


  • Conventional oven
  • Square baking tin
  • 2 Large mixing bowls
  • Whisk


  • Preheat the oven to 180 degrees C/350 F and lightly grease a square baking tin with vegan butter.
  • In a large mixing bowl, combine the ground flaxseeds and water, and set aside for 10 minutes.
  • In a different mixing bowl, whisk together the coconut sugar, rice flour, cornmeal, baking powder, cacao powder, xanthan gum and salt.
  • Add the vegan butter, dark chocolate and peppermint extract and whisk together once more.
  • Pour the batter into the baking tin and bake in the preheated oven for 25 minutes. Try not to overbake as this will make the texture less fudgy.
  • Meanwhile, prepare the icing by stirring together the vegan butter, icing sugar, plant based milk, food coloring and peppermint extract.
  • Allow the brownies to cool for 5 minutes before drizzling with the icing, slicing and serving.


Serving: 16g, Calories: 301kcal, Carbohydrates: 42g, Protein: 3g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 202mg, Potassium: 235mg, Fiber: 4g, Sugar: 23g, Vitamin A: 409IU, Calcium: 65mg, Iron: 2mg