Vegan Lemon Brownies

These brownies were originally made with white sugar so they were a blonde colour, however because I used coconut sugar the colour is a deep golden brown, so probably more in line with their name.  They are light delicious and tangy, great for morning or afternoon tea.


  • 2 cups all-purpose or whole wheat pastry flour
  • 1 1/2 cups coconut sugar
  • 1/2 teaspoon salt
  • 4 scant teaspoon baking soda
  • 4 tablespoons white vinegar
  • 1/4 cup coconut yoghurt
  • 6 Tablespoons vegetable oil (I use avocado oil)
  • zest of 4 lemons
  • 4 Tablespoons fresh lemon juice


  • 1 cup icing sugar
  • zest of 1 lemon
  • about 2 to 4 Tablespoons fresh lemon juice

Preheat oven to 180 degrees celsius
Line a small square cake tin with baking paper
Put all ingredients into a bowl.
Stir by hand until smooth
Spread batter in pan and bake for about 20 minutes until top of the cake springs back to place when pressed and a toothpick or sharp knife comes out clean when poked into the middle of the cake
Cool in the pan for 5-10 minutes.
Lift out of pan and spread glaze over warm brownies.

Stir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable, you may not need all of it, you don’t want the glaze to be too runny