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whole wheat blondies on plate

Whole Wheat Vegan Blondies

  • Author: Heart of a Baker
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 9 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


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. Preheat oven to 350ºF. Line an 8×8 or 9×9 pan with parchment paper and grease lightly. Set aside.
  2. 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.
  3. In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
  4. In a separate bowl, whisk together the olive oil, brown sugar, granulated sugar, cornstarch, almond milk, cashew cream, and vanilla.
  5. Add the olive oil mixture to the flour mixture and stir to combine. Only stir until no flour streaks remain.
  6. Pour batter into the prepared pan. Bake for 20-25 minutes, until top is firm and edges are done.
  7. Remove from oven and allow to cool for at least 10 minutes before cutting.
  8. 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