Oh-So-Simple Brownie Recipe with Almond Milk Substitute
Almond milk is also a flavourful substitute for dairy milk in baked goods, and so is perfect for vegans or those who want to avoid dairy products. Its creamy consistency and rich taste make for delicious ice-cream, cakes, cookies and pastries. (Read more: How to make your own almond milk!) Homemade almond milk is the best substitute because its texture is the most similar to cow’s milk. This means you should get the same results and don’t have to tweak the recipe. It’s also the most suitable alternative for lattes and other milk coffees, as almost milk can with withstand high temperatures from steaming without producing a burnt taste. Below is a simple brownie recipe that uses almond milk. If you use cake mix kits, you can simply replace the amount of water specified with almond milk for tastier results.

Love all things chocolate? Us too. Check out this simple brownie recipe, super easy chocolate bread, banana-choco peanut cake, a decadent chocolate cake recipe, or how about a coffee-chocolate log cake?


  140 g plain all-purpose flour
  20 g cocoa powder
  200 g caster sugar
  80 ml vegetable oil
  1 tsp vanilla extract
  200 g dark chocolate, melted and cooled slightly
  240 ml almond milk



Preheat the oven to 160°C and line the baking tin with baking paper (or apply a thin coating of oil if you don’t have any baking paper).


Mix together flour, cocoa powder and sugar. Whisk gently until well-combined


Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth.


Transfer the brownie mix to a baking tin and bake for 25 to 30 minutes, depending on how “fudgy” you want the brownies to be. Do not overbake the brownies as they will become too dry and sponge-like – not how you want brownies to be!