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Home » Recipes » Recipes

Vegan Raspberry Dark Chocolate Blondies (GF)

Last updated - July 15, 2021; Published - May 8, 2017 By Rhian Williams 10 Comments

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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.

Vegan Raspberry Dark Chocolate 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.

Vegan Raspberry Dark Chocolate Blondies

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!

Vegan Raspberry Dark Chocolate Blondies

If you like these Vegan Raspberry Dark Chocolate Blondies, you might like my:

  • Peanut Butter Jelly Blondies
  • Cherry Bakewell Cake
  • Lemon Blueberry 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.

Vegan Raspberry Dark Chocolate Blondies

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make these Vegan Raspberry Dark Chocolate Blondies:

glass mixing bowl

measuring jug

square baking tin

baking paper

Vegan Raspberry Dark Chocolate Blondies

Vegan Raspberry Dark Chocolate Blondies

These Vegan Raspberry Dark Chocolate Blondies are delicious, easy to make and much healthier than normal butter- and sugar-filled blondies.
3.67 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free blondies, vegan blondies, vegan raspberry cake
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 blondies
Calories: 286kcal
Author: Rhian Williams

Ingredients

  • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (â…˜ cup) unsweetened almond milk (or any other plant-based milk)
  • Juice of 1 lemon*
  • 6 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 ¼ cup) ground almonds** (almond meal)
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 100 g (3.5oz) dark chocolate chips or chunks*** (ensure dairy-free if necessary)
  • 95 g (¾ cup) fresh raspberries

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if 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 lined with baking paper - I used a 23cm/9inch square 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 until risen, golden brown and an inserted skewer comes out clean
  • 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

Notes

*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
**You can alternatively use almond flour
***Use refined sugar free chocolate if necessary
Nutrition Facts
Vegan Raspberry Dark Chocolate Blondies
Amount Per Serving
Calories 286
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Carol Abnett

    January 16, 2018 at 9:03 pm

    Hi Rhian,
    Would this be suitable for a 20x30cm tin and is the size of tablespoon is 20ml?
    Thanks Carol.

    Reply
    • Rhian Williams

      January 17, 2018 at 9:45 pm

      Hi Carol, for a tin that big I would recommend making 1.5 times or double the amount the recipe calls for. Or using a slightly smaller tin as otherwise the blondies will come out very thin! A tablespoon is 15ml. Please let me know if you have any more questions thanks!

  2. Sam

    March 03, 2018 at 12:29 am

    Hi Rhian, I can’t wait to try these, but I want to swap the maple syrup for sugar, is that possible? If so, how much do you recommend? Thanks, Sam

    Reply
    • Rhian Williams

      March 03, 2018 at 11:37 am

      Hi Sam, thank you! I would say about the same amount of sugar, so 8 tablespoons. That's 110 grams or 1/2 cup. Let me know how you get on!

  3. Sam

    March 10, 2018 at 12:27 pm

    5 stars
    Hi Rhian, I swapped for white sugar, they were perfect! I also used vegan white chocolate instead of dark. I had to cook them for a little longer as I used frozen raspberries but everyone loved them, thank you so much !

    Reply
    • Rhian Williams

      March 10, 2018 at 12:58 pm

      Yay thank you so much, so happy to hear that! And thank you for sharing your substitutions 🙂

  4. Anonymous

    April 30, 2018 at 11:04 pm

    5 stars
    Make this with cherries and it turned out great, thank you!

    Reply
    • Rhian Williams

      April 30, 2018 at 11:05 pm

      Thank you!

  5. activity team st michaels

    July 27, 2018 at 11:08 am

    5 stars
    we have just made these with patients in hospital. We all loved them !

    Reply
    • Rhian Williams

      July 27, 2018 at 1:57 pm

      Aw that's amazing, so happy to hear that! Thank you for sharing!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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