Inspired by my Cherry Bakewell Cake, these Vegan Raspberry Dark Chocolate Blondies are delicious, easy to make and much healthier than normal butter- and sugar-filled blondies.
I made these blondies with what is now becoming my go-to vegan, gluten-free and refined sugar free cake batter. It’s not dry or crumbly, but tender and perfectly sweet thanks to the addition of ground almonds. The mixture is really easy to make, requiring just one bowl and simple ingredients. I was so excited to try these blondies because this sponge makes the perfect vehicle for the tart-sweet, juicy raspberries and bittersweet dark chocolate.
I’ve used raspberries for this recipe, but you can substitute them with whatever other fruit you want (either fresh, frozen or dried) – I’d like to try cherries, blackberries, strawberries, cranberries or blueberries. You could also substitute the chocolate for chopped nuts if you want them to be healthier – I think pecans, pistachios, brazil nuts or macadamia nuts would go well. And you can either bake these into blondies in a square tin, or in a round cake tin, your choice!
If you like these Vegan Raspberry Dark Chocolate Blondies, you might like my Peanut Butter Jelly Blondies or my Cherry Bakewell Cake. Any of these would be absolutely perfect for an afternoon tea party, or could even be added to the menu of a sightly more indulgent brunch.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200ml (4/5 cup) milk, any kind
- Juice of 1 lemon*
- 10 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150g (1 1/4 cup) ground almonds
- 150g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 100g (3.5oz) dark chocolate chips or chunks (ensure dairy-free if necessary)**
- 100g (3.5oz) fresh raspberries
- Preheat oven to 180 degrees (350 degrees)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
- Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Add the chocolate chips and mix well, adding a tiny splash more milk if it's looking too dry
- Transfer mixture to a greased baking tin
- Press the raspberries into the batter just before baking - if you mix them in with the batter along with the chocolate chips, the juice will 'bleed' out of them and the blondies won't look as pretty!
- Bake in oven for 15-20 minutes
- Leave to cool before cutting into squares. Keeps well covered in the fridge for up to a few days. Best reheated in the microwave, on top of the toaster or in a frying pan
- *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon vinegar instead
- **Use refined sugar free chocolate if necessary