Vegan blondies

Vegan blondies

vegan blondies stack

I’ve made no secret of the fact that I am a bit of cake-o-holic. I can be cool, I can manage without sweets for a week or so provided there is nothing tantalising in my eyeline, but my resolve takes a hit whenever I test bake a new recipe. To perfect the recipe, I usually bake it several times in a row, in a short period of time, so as a result my kitchen is overflowing with test bakes that are calling out to me whenever I pass.

I obviously have to taste them to test and once that sweet, sugary hit intoxicates my taste buds I tend to spiral out of control and want to have another slice with my afternoon coffee and then another after dinner… I then feel really wretched and down on myself. It’s not a good feeling and I don’t like the grip it has on me.

Going cold turkey would be an obvious thing to do if not for the fact that I blog about food for a living and that creating vegan dessert recipes is probably my favourite part of the job. I also think that it’s okay to have a piece of cake now and again and so I don’t want the blog to turn into one of those where the only dessert option is some date balls.

My current idea for combating my lack of self-control around cakes is to bring myself to throw the damn thing into the compost, especially if it’s an early test and the cake could do with some improvements. Or I could give it away to a friend or two (although the sheer volume of it, people’s preferences and allergies make it sometimes tricky) and my third, yet to be tested idea, is to install a small ‘bird feeder’ kind of thing in front of my house and put the cake pieces in there in the morning and let passers by help themselves. Because of Covid, I have not had the guts to try this out yet but this could really work. I just need to come up with a sustainable way to present the offering without having to buy packaging.

So this week’s vegan baking challenge I’ve set myself was to make indulgent vegan blondies. Even though my existing recipe was the starting point, it still took quite a few goes to get right but I am really pleased with the result (we just drove the excess to Duncan’s friend’s house and he loved them!).

They have a beautiful white chocolate taste, crispy edges and a gooey interior and are generously studded with raspberries, which provide a much needed flavour contrast. If you don’t have or like (who are you?? 😉 ) raspberries, blackberries, chunks of rhubarb or leftover Xmas cranberries would also work well. In terms of the process, these are really quite simple and do not require much skill, a little bit of whipping and some gentle stirring and you are done. We loved testing these and I hope that if you treat yourself and your family or friends to a tray of these too, there won’t be any complaints.

vegan blondies aquafaba

vegan blondies batter

vegan blondies before baking

vegan blondies uncut

vegan blondies close up

vegan blondies macro cut up

9-16 pieces
15 min
29 min
9-16 pieces
15 min
29 min
  • 150 g / 5¼ oz vegan white chocolate, plus more to decorate
  • 50 g / ¼ cup odourless coconut oil or vegan butter
  • 120 ml / ½ cup aquafaba (chickpea brine), from a tin or from home cooked chickpeas
  • 100 g / ½ cup sugar (I used a mixture of caster and demerara)
  • 160 g / 1¼ cups plain flour or GF flour mix
  • 20 g / 2 heaped tbsp cornstarch / cornflour
  • ½ tsp salt
  • ¼ tsp baking soda (GF certified if needed)
  • ½ tsp baking powder
  • 200 g / 1½ cup frozen raspberries
  1. Place white chocolate and coconut oil in a metal or glass bowl suspended over a bain-marie / water bath. Melt very slowly (on a low heat) and make sure the bowl with the chocolate does not touch the water underneath as chocolate does not tolerate intense heat.
  2. Preheat the oven to 180° C / 355° F. Line a 20 cm x 20 cm / 8 inch x 8 inch baking tin with baking parchment. Make the baking parchment stick out of the tin so that you’re able to remove the brownies from the tin a little easier.
  3. Whip aquafaba with an electric whisk until you have a stable foam (there is no need to achieve stiff peaks for this recipe).
  4. Gradually add sugar to the aquafaba, whisking well after each addition. By the time you are done the mixture should be thick with sugar and with lots of tiny bubbles.
  5. Using a spatula, fold melted, lukewarm but not hot, chocolate and coconut oil mixture into the aquafaba mixture.
  6. Place a sieve over the bowl and sift through all of the dry ingredients in batches, folding in gently until no flour pockets remain.
  7. Transfer the batter into the prepared baking tin. Scatter the top with frozen raspberries and chocolate chunks if you like.
  8. Bake on the middle shelf for about 29-30 minutes. Similarly to brownies, it is better to underbake these a touch than overbake them.
  9. Allow the blondies to cool down completely (!) before cutting with a sharp knife. Store in an air tight container as these will wick moisture out of the air.

This recipe is based on my eggless brownie recipe.

12 g
6 g
4 g
2 g
22 g
*per blondie
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7 reviews, 35 comments
This is a bit rogue - But I have this protein powder that is way too sweet, do you think I could use that in place of the sugar in this recipe?
    Hi Olivia,
    It's a nice idea, but I don't think it will work in place of sugar. Protein powder, even heavily sweetened, is more akin to flour not sugar. You could try replacing some of the flour with it and maybe using less sugar, but if you do, be prepared that it may not work that well. Hope this helps! x Ania
Stupid question.. I could make this a strawberry variant right? I have some frozen strawberries I should use. It will just be sberry instead of rasp :) thinking it will be ok?
    I am pretty sure it will be ok. The only thing that's different about strawberries is that they have a higher water content but should not be an issue if you only use a few. x Ania
Hi, I'm planning to make this recipe but I don't have cornstarch at home, so I was wondering if I could use rice flour instead would that be okay?
    Hi Alexandra,
    They are not quite the same, but perhaps you have potato starch, tapioca or arrowroot flour in your cupboard? They are more synonymous with cornstarch so *should* yield the same result. Hope this helps! Ania
Jane B:
Hello, I have a question please - couldn't figure out how to undo the star rating so I hope you see it! This is a lovely recipe but I don't think I did it quite right.
I have a handheld electric whisk and I was not sure what "stable foam" means for the aquafaba. Mine may have still been too liquid when I added the sugar. It never went whitish and it couldn't be described as "thick with sugar". However, the end product is moist and delicious if a little flat. I would love to do it better next time and any advice would be greatly appreciated.
    Hi Jane,
    Aquafaba is meant to be quite liquid for this recipe, there is no need to achieve soft or stiff peaks. If you take a look at the photos in my post (where I add melted chocolate), that's the consistency aquafaba should be after adding sugar - densly frothy (full of microscopic bubbles) and white, not transparent. Sounds like depsite the uncertainty, the recipe worked well. These blondies are meant to be quite flat and fudgy. It isn't aquafaba that causes these to rise, it's baking powder and baking soda so you could add more next time if you wanted to try that but they may not turn out as moist and fudgy if they rise too much. I assume you used extactly the same size tin as I did (20 cm / 8" square) as that would definitely impact their height. Hope this helps! Ania
    PS: there is another close up photo in this recipe.
      Jane B:
      Thank you very much, Ania! I'll try a slightly smaller tin next time. They are surprisingly light as well as fudgy. I will be trying more of your vegan recipes for sure. Good luck with the bird feeder idea. I bet there are also shelters and food banks who would appreciate your spare cake :))
        You are welcome, Jane. Yes, the tin size is quite an important part of a baking recipe so I hope this adjustment will make you even happier with the end result. Aw, thank you, but I actually managed to resolved the issue - I created a neighbourhood cake group on Whatsapp and all the leftovers go in an instant. Ania
made the cake, just wonderful ! thank you for the recipe
    Thanks Alona! I'm delighted to hear that you enjoyed it and thanks so much for taking the time to review, I really appreciate it. x Ania
I made these at the weekend and they were absolutely delicious. I served them up to my family on Sunday afternoon and everyone was stunned that they were vegan. Great recipe with great results.
    How lovely to hear that, Jo! I am delighted to hear that these went down so well with your family! And thank you so much for taking the time to write a review, I really appreciate it. x Ania
It looks delicious but I'm not a fan of white chocolate. Any possible substitutes? Thanks
    Thanks, Samantha! Not really, I mean it would not be blondies without white chocolate. How about dark chocolate brownies instead? x Ania
Hey, Is this recipe easy to double? I'm making a large tray and some recipes can be a disaster to double
    Hi Patricia,
    I'll be honest, I have never tried doubling them. However, looking at the ingredients and the process involved I don't see why not. Aquafaba does not need to be at stiff peaks in this recipe so there is no risk of collapose due to there being too much (which makes it heavier) batter. Hope it works out well. x Ania
Help what temperature do I bake it on?
I’ve just spread it on the baking paper and I can’t find the temperature
    Hi there,
    The baking temperature is in step 2 of the method, hope you went back for another look and the blondies came out well. x Ania
I have made so many of your recipes since becoming vegan 5 years ago, Your blog is one of my go-to places for tried and tested recipes that never fail me.
This was super delicious, again, and loved by my friends at work and my family
Thank you so much for sharing x
    Aw, thank you! Your kind words mean so much, it's incredibly motivating to know that there are people out there who enjoy my recipes on a regular basis and want to see more of them. Thank you so much for taking the time to write this and other reviews, I really appreciate it. x Ania
Bart De Pagie:
Delicious recipe, as most of your recipes 🤤
    Aw, thank you so much. I am really happy to hear that! x Ania
Jacques Kruger:
It an awesome Recipe thank you!
    Thank you, Jacques! I am so happy to hear that you enjoyed them and I really appreciate you taking the time to leave this review - it helps my recipes to be found! x Ania
Thank you SO MUCH for replying. That really helps me :) really looking forward to trying this out! Thanks again!!
    Of course! I hope you'll enjoy these! Ania
Hello, can I just ask - using standard plain flour do I still need to add the ingredients that are written in blue (the gf ingredients) such as baking soda, corn flour/starch?
Also…I have both corn flour and corn starch and one appears to be more yellow that the other…any ideas which I should go for or are they essentially the same for how the recipe turns out lol.
    Hi Christopher,
    Yes, you still need baking soda and cornflour/cornstarch even if making these with gluten flour. They are not gluten-free ingredients per se (they appear in blue as they are linked), but I remind people to make sure they are GF certified if making this for someone who is Celiac, for example. Cornflour (UK name) / Cornstrach (US name) is a very very fine white powder so that's what you need. The yellow one is flour made out of corn (also confusingly called cornflour) and that's not the one you want to use in this recipe. Hope this helps! Ania
Hi Ania
These blondies looks fab!
What white chocolate brand would you recommend? Many brands (I tried ichock) use nuts blends, such as cashews and tiger nuts to make chocolate creamy, but this, in my opinion, doesn't work very well when trying to melt chocolate .
Any suggestions please?
    Hi Miriam,
    I'm not sure where you live, but here in the UK you can get nutless white chocolate like MooFree and another brand I like is Organica. Hope this helps! Ania
hello, i cant eat aquafaba, but i saw that you use it in many recipes. Is any chance to replace it with other ingredient?
    It really depends on the recipe and what function aquafaba plays. Sometimes you can replace it with flax or chia egg/s for example, but it won't work as well in this recipe, I'm afraid. Anna
Hi! I love blondies and I love your recipes... and really want to make these. I can't get any vegan white chocolate here that I fancy, do you think it would work if I used cocoa butter in an equal weight?
    Hi Shannon,
    Unfortunately, not quite. White chocolate is made up of cocoa butter (usually about 30%), sugar and emulsifiers/thickeners like coconut or soy milk powder so swapping it out for cocoa butter won't work and it will produce very greasy and not sweet enough brownies, I imagine. You may be okay with 40% cocoa butter, 40% sugar and 20% cornstarch or tapioca starch, but that's just a guess. Ania
Kerry Jones:
Hello. Do you know of a good alternative to corn flour products ad these are genetically modified
Thank you for your time.
Kerry Jones
    Hi Kerry, I haven't tested it in this recipe but usually tapioca starch is a good replacement. Hope this helps! Ania
I love the ‘bird feeder’ idea. I hope I you can make it happen and people enjoy it. 😊👍
    Thanks Alison, I hope to make it happen once sharing food with stranger is less of a hazard again. Ania
Mmm...dit is lekker... Ga ik zeker maken, alleen moet nog even die kikkererwten kopen... Leuk leuk!
    Hi Marjolijn,
    I don't speak Dutch, but Google Translate tells me that you are excited to try this recipe, which I am happy about. Ania
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