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:
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 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:
Vegan Raspberry Dark Chocolate Blondies
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 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 1/4 cup) ground almonds** (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g (3.5oz) dark chocolate chips or chunks*** (ensure dairy-free if necessary)
- 95 g (3/4 cup) fresh raspberries
- 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
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