Vegan Carob Brownie Bread

Vegan carob brownie bread. No chocolate. No eggs/dairy.

In my next life I’ll spend my 20s gallivanting about New York City, broke but blissfully alive. Until then, I shall live vicariously through Gracie by way of baked goods.

As you may know, last week I veganized her snickerdoodle blondies. As you may not know, I ate the entire pan myself. I’m at it again this week with her double chocolate brownie bread, which I made vegan and chocolate-less. (I love a culinary challenge, let me tell you…)

I have convinced myself that I can specialty-dietize (new word. deal with it.) just about anything you throw my way. I can’t tell you how many people have come to me with diagnoses of food allergies, Celiac disease or other complications requiring modified diets (like diabetes and heart disease) complaining that there’s nothing they can eat.

Au contraire, ye of little faith. It makes me sad when people feel limited by their food options, but all it really takes is a little modification and a lot of creativity.


SO… that, my friends, is why I’m always baking vegan, gluten-free, dairy-free, low sugar, blah blah blah modifications of more “normal” recipes. And Gracie’s are some of my favorite to work with because she’s so very unapologetic about her use of butter and boxed cake mix.

We’d be quite a dynamic duo, Gracie and me. She the feisty New Yorker fixing up decadent desserts in the wee hours of the morning after a non-stop night on the town. I the food nerd in North Carolina tweaking the recipes to make sure everybody, regardless of dietary restrictions, gets a bite. I could not make myself sound any lamer. I smell a cookbook, y’all…

Vegan Carob Brownie Bread: The Substitutions

See Gracie’s recipe and make the following switches:

  • Carob powder instead of cocoa powder
  • Mashed banana instead of pumpkin (you don’t have to do this; I just didn’t have pumpkin)
  • 2 flax eggs instead of real eggs (2 tablespoons ground flax + 6 tablespoons warm water)


10 thoughts on “Vegan Carob Brownie Bread

  1. The challenge is half the fun of cooking! I think that’s why I veganize so many things although I’m not 100% vegan myself…any maybe why the recipe I posted this morning was a low-carb and gluten free version of tabbouleh. It’s just a fun challenge, that’s all!

  2. Maybe after the cookbook we’ll land a reality TV show…Snooki and JWoww have nothing on us.

    Being referred to as a “feisty New Yorker” is quite possibly the best compliment I’ve ever received. Thank you for that :)

  3. I am with you on spending my next life in NYC. We’ve had apartments there for 4-6 weeks at a time, but never extended. I love that city and could easily spend 2-3 years there. Carob…that is a challenge. Bravo. Reminds me of when I was a child and my parents wouldn’t let me have chocolate. California hippies.

  4. i really appreciate your ability to effortlessly adapt recipes, especially since i have only recently started to eat gluten free/dairy free (in january). you take the fear factor out of experimenting and i often stop by for recipe (and life!) inspiration.
    also – did you at one point have a recipe for gluten free vegan thin mints, or was i just dreaming of such?

  5. I just have to say that I love that when you said you adapted her recipe, you simple gave the link to the original recipe and listed the changes/ substitutions you made. Drives me bonkers when I see bloggers posting “adaptations” of recipes, and they write everything out as their own and did something like reduce the salt and use almond milk instead of regular milk. I feel like the way you wrote this post here and shared your adaptations had a lot more integrity. :)

  6. Hi! I would really love to make this recipe but I suffer from celiac disease. You mentioned about always baking gluten free. On the original recipe, it doesn’t specify the type of flour that the recipe calls for. What gluten free flour did you use and how much?

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