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.
Course Dessert
Cuisine American
Keyword gluten-free blondies, vegan blondies, vegan raspberry cake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 blondies
Calories 286kcal
Author Rhian Williams



  • 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


*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 useĀ almond flour
***Use refined sugar free chocolate if necessary


Calories: 286kcal