Mummy Lauretta

A family and lifestyle blog by a Mum to identical bilingual twin boys
cherry bakewell blondies
English Food Recipes

Cherry Bakewell Blondies

Bakewell tart was one of my favourite puddings as a child. I remember my Grandma always making one for me when we would go down and visit. One of Ethan’s favourite cakes to pick in the supermarket is a Cherry Bakewell. We both love that almond marzipan taste however I’m not a fan of glace cherries.

Cherry Bakewell Blondies

This Cherry Bakewell blondies recipe is the perfect healthy alternative to a standard bakewell tart or cake. Juicy cherries, almond taste and moist texture created by the ground almonds. They are gluten free and vegan so perfect for anyone that loves cake but has dietary preferences or intolerances. These blondies are so moreish.

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Cherries are an amazing fruit. We are lucky enough to have a tree in our new garden and enjoyed from fresh ones this summer – when we got to them before the birds did that is!

Cherries are rich in vitamin C and antioxidants. They are particulary high in polyphenols which are a large group of plant chemicals that help fight cellular damage, reduce inflammation, and promote overall health.

cherry bakewell blondies

I use oat flour in this recipe as it has a neutral taste and doesn’t make the recipe too claggy. You could also use a normal all purpose gluten free flour. I also use milled flax and cashew butter as binders or egg alternatives. Maple syrup gives the blondies a natural sweetness which is complemented by the almond extract and cherries.

cherry bakewell blondies
cherry bakewell blondies
cherry bakewell blondies
cherry bakewell blondies

Ingredients

200g Ground Almonds

100g oat flour

1 tbsp milled flaxseed

55g coconut sugar

35g coconut oil

100g cashew butter

2 tsp almond extract

225ml maple syrup

200ml almond milk

150g Frozen Cherries

Method

Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.

Melt the coconut oil in a small pan.  

In a large bowl combine the dry ingredients: ground almonds, oat flour, coconut sugar and milled flax.

Add in all the wet ingredients apart from the almond milk. Combine (I use a hand whisk) and add the almond milk a bit at a time so it doesn’t spray everywhere.

Lastly mix in the cherries.

Pour into a lined square baking tray (mine is approx 21 x 21cm) and makes sure the cherries are spaced out so they don’t end up all in one part of the cake.

Put in the centre of the oven for 35 – 45 minutes or until a skewer comes out clean when inserted into the middle of the cake.

Allow to cool in the tin for at least 30 minutes before serving.

Slice and enjoy!

Store in an airtight container or cake tin for up to 5 days although it’s best eaten within 2-3 days as is very moist.

cherry bakewell blondies
cherry bakewell blondies
cherry bakewell blondies

Cherry Bakewell Blondies

mummylauretta19
Vegan and gluten free indulgent tray bake
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert, Snack
Servings 16

Equipment

  • Square baking tray

Ingredients
  

  • 200 g Ground Almonds
  • 100 g Oat flour
  • 1 tbsp Milled flaxseed
  • 55 g Coconut sugar
  • 35 g Coconut oil
  • 100 g Cashew butter
  • 2 tsp Almond extract
  • 225 ml Maple syrup
  • 200 ml Almond milk
  • 150 g Frozen cherries

Instructions
 

  • Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.
  • Melt the coconut oil in a small pan.
  • In a large bowl combine the dry ingredients: ground almonds, oat flour, coconut sugar and milled flax.
  • Add in all the wet ingredients apart from the almond milk. Combine (I use a hand whisk) and add the almond milk a bit at a time so it doesn't spray everywhere.
  • Lastly mix in the cherries.
  • Pour into a lined square baking tray (mine is approx 21 x 21cm) and makes sure the cherries are spaced out so they don't end up all in one part of the cake.
  • Put in the centre of the oven for 35 – 45 minutes or until a skewer comes out clean when inserted into the middle of the cake.
  • Allow to cool in the tin for at least 30 minutes before serving.
  • Slice and enjoy!
  • Store in an airtight container or cake tin for up to 5 days although it's best eaten within 2-3 days as is very moist.
Keyword Dairy free, Gluten free, Vegan
cherry bakewell blondies

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If you liked this post you may also enjoy:

Raspberry & White Chocolate Blondies

Banana & Chocolate Bread

Strawberry & Chocolate Muffins

Vegan Ginger Loaf

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19 Comment

    1. Hi, I think you could substitute but cherry and almond go really well together. Blackberries might work x

  1. These look delicious. The pictures are stunning. Love cherries. I’ll get my husband cooking then. 😊 #KCACOLS thanks for joining us.

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