This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make this space possible!
Please just make me a promise that you are going to heat up one of these vegan blondies and top it with a scoop of vanilla ice cream ASAP. Deal? Great. Glad we took care of that important business.
Vegan blondies have been on my ‘to-make’ list for years. I actually don’t eat them ALL the often, but it’s mainly because I just haven’t found a recipe that I REALLY love yet. I’ve slowly worked my way through a baking book and am turning the basic baking recipes in vegan versions, without any weird ingredients in them (kind of like when I was trying to nail the best PB cookies ever).
Vegan blondies were always a recipe I kept skipping over because they rely so heavily on eggs for the moisture and holding them together. How was I going to make vegan blondies without eggs that still held together? I came up with the PERFECT solution and honestly, I just want to take a moment to pat myself on the back for this one.
What vegan egg replacement did I use? CASHEW CREAM. Ok, I know. This seems so weird. Am I going to blend cashews with water and put them in my blondies? YES. And you’re going to love it. Cashew cream is a super versatile vegan baking ingredient that brings fat, flavor, and substance to a recipe. Plus, it can take on the savory/sweet flavor of just about anything and it holds vegan desserts together like a DREAM! Basically, it’s the vegan baking mecca and I’m about to start putting it in everything. You’ve been warned.
When I was searching around for a vegan blondie recipe that I liked, I just straight up couldn’t find it. Now, there are a ton of variations out there for blondies that use garbanzo beans or almond butter/other nut butters, but I didn’t want that. I wanted an easy blondie recipe that could be a foundation for all kinds of recipes and mix-ins, but could also still stand on its own as a perfect vegan blondie recipe.
Personally, (and I know a lot of people might not agree), I do NOT want to put beans in my desserts. I know they totally work and still make for a healthier/delicious treat, but it’s just not my bag. If you want homemade blondies made without the beans or nut butter, THIS is the recipe for you.
FAQs about these whole wheat vegan blondies
Can I use coconut oil for these blondies?
Yes, but beware that they are going to taste more like coconut. Olive oil is very neutral and will hide in these blondies, rather than overpowering them. Coconut oil will also cause them to become harder as they cool, rather than stay soft and moist while they are stored.
How do I make cashew cream without a high powered blender?
You can still make cashew cream without a fancy blender! The biggest tip for this is to SOAK. Soak your raw cashews in water for at least 6 hours before blending, then drain and blend with the 1/4 cup recipe. If you are impatient (hello, that’s me!), you can bring a few cups of water to a boil and pour them over the raw cashews. Let them soak for an hour and then blend. Either way, you are going to have to soak them before blending.
Can you mix in chocolate chips, nuts, etc. into blondies?
YES! And I think you totally should. Fold them in with a spatula after mixing together the batter and then transfer the batter to the pan. P.S. If you’re doing this, you’re a genius and really doing things right.
How can you tell when the blondies are done?
Use the toothpick test! Since this dough is already a golden brown color, using the color test isn’t going to work here. Take a toothpick or small sharp knife and insert it into the middle of the blondies. If it comes out clean, you are good to go! If it comes out with raw batter on the knife, bake them for a few additional minutes. I would caution you to not over-bake these, so if there is a tiny bit of batter on the knife, I would just go ahead and pull them out of the oven.
Can I use substitute another flour for whole wheat flour?
Yes, but I guarantee these are the BEST when they are made with whole wheat flour. I usually shy away from using all whole wheat flour in baked goods, but in these vegan blondies, it is absolutely perfect. The whole wheat flour gives them a little substance and heft that all-purpose flour wouldn’t be able to do.
If you really want to sub in all-purpose for whole wheat flour, I would recommend keeping an eye on the amount of liquid in the recipe. If it seems like the batter is super liquidy, add an additional 1-2 tablespoons of all-purpose flour. Whole wheat flour tends to absorb more moisture than all-purpose and the result can end up being a bit too runny.
Previously on Heart of a Baker
One Year Ago: Coconut and Roasted Rhubarb Smoothie
Two Years Ago: Vegan Baking Basics: Vegan Egg Wash
Three Years Ago: Vegan Yeast Doughnuts
Four Years Ago: Boozy Strawberry Lemonade Popsicles
Five Years Ago: Cucumber Wine SpritzerPrint
Whole wheat vegan blondies that are SO soft and chewy! Perfect for mixing in chocolate chips or serving warm with a scoop of vanilla ice cream.
For the cashew cream:
- 1/2 cup raw cashews
- 1/4 cup water
For the blondies:
- 1 1/2 cups Bob’s Red Mill Whole Wheat Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup almond milk
- 1/2 cup cashew cream (see above)
- 2 teaspoons vanilla extract
- Preheat oven to 350ºF. Line an 8×8 or 9×9 pan with parchment paper and grease lightly. Set aside.
- Before starting anything else, make the cashew cream. Combine the cashews and water in a high powered blender and blend on high until smooth and creamy. If necessary, add a little more water to keep the mixture going, but try not to water down the mixture too much. Transfer the cashew cream to a small bowl and set aside.
- In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a separate bowl, whisk together the olive oil, brown sugar, granulated sugar, cornstarch, almond milk, cashew cream, and vanilla.
- Add the olive oil mixture to the flour mixture and stir to combine. Only stir until no flour streaks remain.
- Pour batter into the prepared pan. Bake for 20-25 minutes, until top is firm and edges are done.
- Remove from oven and allow to cool for at least 10 minutes before cutting.
- Store leftovers in a sealed container at room temperature for up to 4 days.
- Don’t sub coconut oil for the olive oil! It will really make them taste like coconut and unless you like that, I don’t recommend it.
- This recipe was only tested with all whole wheat flour, so I’m not sure if it would work with half AP and half WW or all AP.
- Make sure to NOT overbake these! They will become crumbly and lose that perfect, chewy center.
Keywords: vegan blondies