I think that brownies and blondies are my favourite thing to bake. They are super easy to mix, don’t take too long to bake and are cooled and ready to eat quite quickly too. This is really important to me as I’m not a very patient person so I can’t wait to eat the cake when it comes out of the oven! These Raspberry and White Chocolate blondies are gluten and dairy free and are really easy to make.

Disclosure: This post contains affiliate links. This means I will receive a commission for any purchases made via the links but it does not cost you any more. Thank you for supporting my blog.

Raspberries

These blondies are vegan and refined sugar free so you could even call them “healthy treats”. I use frozen raspberries in this recipe as it means that you can make these any time of year and the raspberries will always give a great taste. I love raspberries and have them almost every day in my porridge. it helps to sweeten it without using lots of maple syrup or other sweetener. This is great as they are low in sugar so help to prevent diabetes. Raspberries are packed with vitamins, minerals and antioxidants so have anti-aging properties.

Egg substitutes

I love using cashew butter as an egg substitute as it’s full of flavour and protein and it doesn’t have as strong a flavour as peanut butter. I also use milled flaxseed in this recipe which also helps to bind the ingredients and provides protein, fibre and omega 3. My sweeteners of choice are coconut sugar and maple syrup. The most economical pure maple syrup you can buy in the UK supermarkets is in Aldi. It tastes so good.

My preferred flour & oil

I use oat flour in this recipe as it has a neutral taste and doesn’t make the recipe too claggy. As with my other cake recipes you could use a normal all purpose gluten free flour or even a normal plain flour if you’re not sensitive to gluten.

For the fat I use coconut oil. I like to use a cheaper flavourless oil as I’m not keen on strong coconut flavour but you could use a purer oil if you wish.

I hope you enjoy making these blondies. Let me know how you got on in the comments below.

Ingredients

200g Ground Almonds

100g oat flour

1 tbsp milled flaxseed

55g coconut sugar

30g coconut oil

100g cashew butter

225ml maple syrup

200ml almond milk

125g Frozen Raspberries

75g White chocolate (dairy free buttons or chopped bar)

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 raspberries and white chocolate pieces.

Pour into a lined square baking tray (mine is approx 21 x 21cm) and put in the centre of the oven for 35 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.

Equipment you might need:

Ingredients:

Why not Pin this recipe for later:

If you liked this recipe you may also enjoy:

Banana & Chocolate Bread

Cherry Bakewell Blondies

Vegan Ginger Loaf

Strawberry & Chocolate Muffins

Linking up with #KCACOLS: