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  • Writer's pictureMoy's Gluten Free Kitchen

Delicious Cassava and Buckwheat Brownies

There are many "best brownie" recipes around. You may even have a favorite already. So why write another recipe? This recipe is different enough to stand out. It's made with cassava and buckwheat both of which are better for you than traditional GF recipes using rice flour.

Brownies are also the perfect vehicle for cassava and buckwheat. Cassava is naturally somewhat fudgy and for the most part so are brownies. The strong earthy taste of buckwheat compliments the chocolaty goodness of brownies. There is just no downside to this pairing.

There is still a fair amount of sugar in the recipe, so if you are counting calories or you are diabetic you will still need to pay attention to your portion size.

Though these brownies are gluten free and vegan, the basic principles of brownie making applies. I like a mix of both brown and white sugar so I can get decent caramelization, moisture, fudginess and a somewhat crackly top. Using oil instead of butter (to keep it dairy free) means that the brownie will be less cakey and more fudgy which is okay by me. Oil also allows the chocolate flavor to really shine.

I love mix-ins, chocolate chips, almonds (and other nuts), peanut butter are my favorites. So, if you are so inclined go for it! This brownie recipe is very forgiving, you may only need to adjust your liquid amount and maybe your baking powder.

I hope you enjoy my best cassava and buckwheat brownie recipe!

Gluten Free Vegan Cassava and Buckwheat Brownies
Delicious Cassava and Buckwheat Brownies
Gluten Free and Vegan Cassava, Buckwheat Brownies
Look at how rich and moist this borwnie is!

Gluten Free, Vegan, Cassava and Buckwheat Brownies Recipe


¾ cup cassava flour

½ cup buckwheat flour

¼ cup potato starch

¼ tsp baking soda

¼ tsp baking powder

½ tsp xanthan gum

1/3 tsp salt

½ cup unsweetened dark cocoa powder*

¼ cup packed brown sugar (more to preference)

½ cup white sugar

¾ – 1 cup coconut milk

½ cup coconut oil

2 tsp vanilla extract

*If you’re using unsweetened natural or regular powder omit the baking powder and use ½ tsp baking soda. You can also use a mix of dark and natural cocoa powder, no adjustments to the baking soda or powder will be needed.


Preheat oven to 350 F

Spray or line an 8” x 8” baking tray or pan (preferably metal) with parchment paper for easy removal

Combine dry ingredients except the white sugar and set aside

Combine 3/4 cup of milk, oil, vanilla and the white sugar. Mix well to dissolve the sugar, let the mixture sit for a few minutes if necessary

Make a well in the center of the dry ingredients and add the sugar mixture. Mix well to combine, by hand or using a mixer. The batter will be somewhat shiny and thick but spreadable. Add more milk 1 tablespoon at the time to thin the batter if necessary. Evenly spread the batter in your baking tray

Bake 15 -18 minutes. The brownie should be set all around, the center can be slightly softer. If you insert a pick at center to test for doneness you should have a few moist crumbs sticking to the pick.

Using the parchment paper take the brownie out of the tray and unto a wire rack. Allow to cool completely before cutting

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