Bars and Brownies Dairy Free Egg Free Sourdough Vegan

Vegan Sourdough Brownies

Overhead view of sliced vegan sourdough brownies

The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too!

After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture.

View of the gooey centre of vegan sourdough brownies

After some experimentation I came up with a combination of ingredients to replace the eggs:

  1. Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that…
  2. Ground almonds + cornflour: I initially used some extra flour in the recipe to provide that coagulation/bulk but that made them have a weird claggy texture, almost like a dense chocolate cake rather than a tender brownie. Ground almonds provide bulk whilst giving a moist, fudgy texture. They’re also fatty so provide the missing richness we lose from not having egg yolks. I also added in some cornstarch for that extra coagulation factor – it helps the brownies maintain more stuctural integrity once cooled but it is optional so if you don’t have any, they’ll still work.
  3. Baking soda: the last aspect the eggs provide is LIFT! We get a lil bit of that from the aquafaba but, as the aquafaba doesn’t set, we need something else to just give a slight bit of rise to the brownies. Good old baking soda to the rescue! It reacts with the acidity of the sourdough discard in the batter.
closeup of vegan sourdough brownies with aquafaba

I would say these are still different to the original brownies as they’re more fudgy and less moussey BUT they are INCREDIBLY good brownies. I think if I had been given one and didn’t know they were vegan, I wouldn’t be able to tell. Part of this is kind of down to the fact there’s not GODDAMN FLAXSEED or CHIA SEED getting stuck in my teeth when I eat them! hahaha.

Other vegan sourdough discard recipes:

NB: I’ve provided DETAILED ingredient notes below the recipe. I recommend reading through the recipe & reading the notes before you start, just so you have all the info. There are substitution notes too for if you don’t have some of the ingredients but if your Q isn’t answered there, please leave a comment/DM me/ Email me and I’ll get back to you ASAP.

Overhead view of sliced vegan sourdough brownies

Vegan Sourdough Brownies

Yield: 16 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes


  • 120g (1/2 cup) aquafaba (chickpea/black bean/kidney bean water) (see notes)
  • 1/4 tsp cream of tartar, optional
  • 250g (1 cup + 2 tbsp) caster sugar (i.e. superfine sugar) or granulated sugar
  • 100g (7 tbsp) vegan block 'butter' (75% fat content minimum)
  • 150g (5.3 ounces) dark chocolate (60-70% cocoa content), broken into small chunks
  • 200g (1 cup) sourdough discard, 100% hydration
  • 1 tsp vanilla extract
  • 50g (1/2 cup) unsweetened cocoa powder, I used Guittard cocoa rouge
  • 70g (3/4 cup) ground almonds (almond flour)
  • 30g (3 tbsp) cornflour (cornstarch), optional (see notes)
  • 1/4 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt
  • flaky salt, for sprinkling (optional)


Whisk the aquafaba:

  1. Place the aquafaba and cream of tartar (if using) in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld electric whisk). Whisk on high speed until it becomes a thick pale foam, like whipped egg whites.
  2. Whilst continuing to whisk, add the sugar a few tablespoons at a time.
  3. Once all the sugar has been added, continue to whisk for 5 minutes more to ensure as much sugar as possible has dissolved. The mixture will still feel slightly grainy if you rub some of it between your fingertips (if it feels VERY grainy, keep whisking to allow more of the sugar to dissolve). It should look glossy, thick and opaque white, like egg whites whisked to semi-stiff peaks.

NB: I've noticed that sometimes the aquafaba doesn't get AS thick as egg whites after whisking, i.e. it doesn't hold a peak when the whisk is lifted out. But as long as the mixture is opaque and roughly tripled in volume when you're done whisking, it should be fine to use.

Melt the chocolate & butter:

  1. Place the vegan butter and broken up chocolate into a small pot and place over a low heat. Stir until almost fully melted. Remove from the heat and set aside so the residual heat can melt it all fully.
  2. Once fully melted, stir the sourdough discard and vanilla extract into the pot of melted chocolate/butter mixture. It may look kind of split/grainy but this is fine.

Combine & Bake:

  1. Preheat the oven to 180°C (350°F) fan or 200°C (400°F) non-fan. Line a 7.5 x 9.75-inch (19 x 25 cm) rectangular OR an 8 or 9-inch (20 or 23cm) square brownie pan with baking paper.
  2. Mix around 1/4 of the whisked aquafaba into the melted chocolate mixture. You don't have to be gentle here as this step is to help loosen the texture of the chocolatey mixture.
  3. Now pour that loosened chocolatey mixture into the bowl of whisked aquafaba. Sift the cocoa powder, ground almonds, cornflour, bicarb and salt on top (see notes if you don't have a sieve).
  4. Use a silicone spatula to fold the mixture together gently, trying to maintain as much of that air in there as possible. Make sure you get right to the bottom of the bowl and scrape the sides too!
  5. Pour the batter into the prepared pan and bake for 25-30 minutes - the top should look dry, matte and the brownies shouldn't wobble when you shake the pan. If you insert a toothpick into the centre, it should come out with some thick, gooey batter (NOT loose, drippy batter!) attached to it.
  6. Remove from the oven and run a knife around the edges whilst they're hot to loosen any bits which may be stuck. Leave to cool for 20-30 minutes before removing from the tray and cutting into squares. They will sink in the centre as they cool so may crack a bit as this happens. You can sprinkle them with some flaky salt as well now.


Ingredients notes:

Aquafaba: This is the liquid from a can of cooked beans. I tested these brownies with the liquid from can of chickpeas and black beans (Sainsbury's own brand). Both worked great. I like to make sure I shake the can a lot before I open it & drain off the aquafaba which helps to dislodge the sediment from the bottom of the can (which I believe helps the aquafaba to whip up more reliably). If your aquafaba isn't whisking up properly, try reducing it over a low heat until halved in volume before measuring and using in the recipe. Also, note that aquafaba definitely takes longer to whisk into a stiff foam than egg whites do, so give it some time!!! A stand mixer is the best option here as the extra power makes it whip up in no time whereas my experience using hand-held whisks is that it takes longer to reach the right consistency.

Cream of tartar: I add this to help stabilise the aquafaba foam which, in the end, leads to slightly less sunken brownies. However, I've tested it multiple times without COT and they're just as good, probably just a bit fudgier in the end.

Caster/ superfine sugar: golden caster sugar works here as well as white caster sugar. If you can't get this, try blitzing granulated sugar in a food processor or blender until fine (let it settle before removing the lid!). Likewise, powdered sugar (icing sugar) works - just make sure you're using the same weight (so if you're measuring by volume you'll need to adjust the number of cups). Otherwise, just use granulated sugar - this means you'll probably have to whip the mixture for longer and you may not get as fine a texture.

Vegan butter: I used Naturli vegan block (from Sainsbury's in the UK) which is a solid block 'butter' with a fat content of 75%. DO NOT use a low fat margarine here!

Vegan dark chocolate: I used a Guittard 70% chocolate here but Pico is also a great brand of vegan chocolate to use. Otherwise, check the packet of your chocolate to ensure it's vegan - most dark chocolates around 70% cocoa content already are dairy-free.

Sourdough discard: This isn't leavening the brownies so it does not need to be active. I save my discard in the fridge in a lidded container for a week or two and then use it for baking. 100% hydration means that your sourdough is fed with equal weights of water and flour. My sourdough starter is 50:50 rye and white wheat flour but an all white starter, or a 50:50 white/wholemeal wheat flour starter will also work.

Ground Almonds: Other good substitutes are ground hazelnuts or ground cashews. If you can't do nuts, try ground sunflower seeds. You can make your own by pulsing nuts/seeds in a food processor or blender until mealy.

Cornflour: These do work without the cornflour in them but they will be a bit softer and more fragile. The cornstarch just helps bind things together a bit better but if you don't have any, they will still work out.


Method notes:

No sieve: instead, combine the cocoa powder, ground almonds, cornflour, bicarb and salt in a small bowl. Stir together with a whisk or a fork to remove any lumps.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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  • Reply Jenny May 5, 2020 at 3:44 pm

    This is very new to me, sourdough in brownies? What is the reason in general for adding it?

    I will definitely give this recipe a go, I still have aquafaba left (frozen) and we always have sourdough at hand, so this should be interesting!

    • Reply Izy May 5, 2020 at 3:52 pm

      I add the sourdough as a way of using up my discard. If I’m not baking bread then I don’t want to chuck the ‘discard’ bit when I’m feeding it so I save it up in a tub in the fridge. Depending on the age of your discard, it can also add a little bit of tang to the brownies which is delish with the chocolatey flavour. I also find that as discard has a more broken-down gluten situation (due to the fermentation) it makes for a more tender baked good. Lastly, some people actually find sourdough much easier to digest so it makes them feel better to consume a fermented wheat flour rather than straight up flour. So there’s many reasons to use it in your baking!

  • Reply Joanna May 5, 2020 at 9:28 pm

    What can you use instead of the sourdough discard?

    • Reply Izy May 6, 2020 at 10:46 am

      Use 100g plain white flour + 100g water 🙂

  • Reply michelle May 6, 2020 at 5:14 pm

    Hey! Excited to try this…but I don’t have vegan butter, can I just use a vegetable oil as you melt the butter anyway?

    • Reply Izy May 6, 2020 at 5:16 pm

      I don’t know if oil would work here. Yes, you do melt the butter but the thing is, once the brownies are baked + cooled that fat re-solidifies. I have a feeling that using just oil here will make for a greasy brownie so I would only recommend using a solid block ‘butter’.

      • Reply Michelle July 26, 2020 at 9:40 am

        I’ve made these twice now, Once with vegetable oil and once with coconut oil. Both worked and were delicious. The vegetable oil one was def more gooey, but not too greasy 🙂 Making them for a third time today!

        • Reply Amanda Harumi October 7, 2020 at 1:23 am

          Hi, Michelle! As you tried both ways, would you say vegetable oil works better than coconut oil for this recipe? Which veg oil did you use? Unfortunately I also don’t have access to vegan butter

  • Reply Hannah May 9, 2020 at 1:31 pm

    Hi Izy, looks great can’t wait to try! I’m only feeding my starter once a week at the minute is will take me a while to get 1 cup
    of discard! Is it ok to leave in the fridge for a couple of weeks and then bake with it? Thanks 😊

    • Reply Izy May 9, 2020 at 10:34 pm

      Yes should be fine! I’ve kept mine in the fridge for several weeks before and it has been okay!

  • Reply Jana Mejdell May 9, 2020 at 10:17 pm

    You list cornflour but then call it corn starch….which is it? Can’t wait to make these!!

    • Reply Izy May 9, 2020 at 10:34 pm

      They’re the same thing in the UK (/ cornstarch is the American name, cornflour is the British name)

  • Reply Patricia May 11, 2020 at 9:28 am

    Thank you so much for this recipe!
    I made these the other day and they’re the best brownies I’ve ever tried. I love how you get creative for us and develop vegan recipes and you can really tell you’ve put a lot of thought and time into this!

    • Reply Izy May 11, 2020 at 10:17 am

      Thank you so much, Patricia! So glad to hear you liked them and it means so much that you appreciate the work I put into developing recipes 🙂

  • Reply Anni May 11, 2020 at 1:34 pm

    Hi Izy! Thank you for make another sourdough brownie recipe, and this time it’s vegan, allergic-friendly and helps to reduce food waste! I read that if you doesn’t have COT, then you can substitute it with lemon juice. Do you think it would be the same, if I this that, for this recipe?

  • Reply Frances May 13, 2020 at 10:05 pm

    These are great. We’ve been enjoying the “regular” brownies, but since we’re all leaning a little more vegan lately, decided to try these. They are delicious! Directions were clear and result was very similar to your pictured result. We made no substitutions and I was amazed by how the aquafaba whipped up to a perfect meringue when the sugar was added. Very cool, delicious vegan option.

    • Reply Izy May 26, 2020 at 4:22 pm

      Aw thanks, Frances! So happy to hear that it worked out and you liked the brownies 🙂

  • Reply Eloise May 17, 2020 at 9:46 pm

    I just made these are they are my favourite brownies EVER. Even better, it uses my starter! I must admit that i didn’t have vegan butter, so used normal butter (pls don’t hate). The texture and taste is just fantastic and they are the BEST thing the next day when they’re a little bit more fudgy, served a little bit warm with banana nicecream and a sprinkle of salt! Thank you, thank you, thank you. Now, the hardest thing will be NOT to make these every week…!

    • Reply Izy May 26, 2020 at 4:28 pm

      hahahah of course I wouldn’t hate you for using dairy butter! I’m always a fan of people using what they have/what they like in recipes 🙂 So pleased you like the recipe!!

  • Reply Claire June 5, 2020 at 6:04 pm

    These are delicious, thankyou hit developing the recipe. Second time baking them! Can you freeze these?

    • Reply Izy June 8, 2020 at 3:11 pm

      So glad you like them! Yes they should freeze well. I would wrap in baking paper & put them into a resealable sandwich bag to freeze.

    • Reply Megan July 31, 2020 at 11:51 pm

      Hi, just made these today and they’re really nice! How long do they store for and how are they best stored?

      • Reply Izy August 15, 2020 at 9:45 am

        I’d say they keep for around 5 days in an airtight container. If your kitchen is hot though, keep them in the fridge and they’ll last better

  • Reply Lucy June 15, 2020 at 12:08 pm

    Can I use anything other than almond flour? Like oat/ spelt/wholegrain flour?

    • Reply Izy June 26, 2020 at 11:20 am

      The almond flour provides a very different texture than grain-based flours. You can grind up any nut you like into a ‘flour’ using a food processor or blender and use instead of the ground almonds. If you can’t do nuts, dry using sunflower seeds instead

  • Reply Trang June 27, 2020 at 12:56 am

    I’ve just stumbled upon your recipe. While I haven’t made them yet but I can’t tell it will be yummy because of the care and intelligent thoughts you’ve taken in replacing, replicating to provide texture, rise, mouthfeel etc. I truly thankyou for ur generous spirit. I can’t wait to bake these, placing the starting with flour and water instead because I don’t have any starter and can’t wait that long to make it 😜

  • Reply campbell July 17, 2020 at 11:20 pm

    will chocolate chips work instead of dark chocolate?

    • Reply Izy August 15, 2020 at 9:46 am

      I haven’t tried it so I can’t say for sure. I think it *should* work but I’m guessing tbh

  • Reply Amanda Harumi Nakashima October 10, 2020 at 1:26 am

    I wanna try this recipe but i don’t have a chocolate bar with this much of cocoa. Do you think it is possible to lower the sugar of the recipe based on the percentage of cocoa and sugar of the chocolate bar?

    • Reply Izy October 13, 2020 at 7:57 pm

      Yes you probably can! You most likely won’t have to lower the amount of sugar *too* much.

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