Vegan Raspberry Brownies

My almost 7-year-old son’s eyes lit up when I explained baking as a science, it’s one of his favourite subjects at school. He couldn’t wait to get started, a combination of Sous Chef and Scientist. He loved the process, the measuring, mixing & creating. Not to mention the anticipation… would our experiment work?

Yes, finally, chocolatey, fudgy with the very scientific (LOL) addition of raspberries!


Author: Tina Khoury (The Barefoot Housewife)
Category: dessert



2 tbs flax meal
5 tbs water
1/2 cup melted coconut oil
3/4 cup coconut sugar
1/4 cup raw cacao
1 1/2 cups wholemeal spelt flour
1 tsp baking powder
1 cup almond milk
50g dark chocolate chopped into small chunks
1 cup frozen raspberries that have been defrosted


  1. Line your baking tin (23 x 13 cm) & preheat your oven to 175C (no fan)
  2. Important Tip: Ensure all your ingredients are room temperature (because we are using coconut oil) if you add cold ingredients the oil will harden.
  3. In a large bowl mix together the flax meal & water (this will make your flax ‘eggs’)
  4. Then add each item in the ingredients list mixing well after each addition. Taking care just to gently fold through the chocolate & raspberries.
  5. Pour into your tin & bake for 25 – 30mins until a skewer comes out clean.
  6. Cool completely before cutting & top with extra raspberries if desired.
  7. I would love your feedback if you try this recipe…

Happy baking,
Tina xo