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Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

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


  • Square baking tray
  • Small saucepan


  • 200 g Ground almonds
  • 100 g Oat flour
  • 1 tbsp Milled flaxseed
  • 55 g Coconut sugar
  • 35 g Coconut oil
  • 100 g Cashew butter
  • 225 ml Maple syrup
  • 200 ml Almond milk
  • 125 g Frozen raspberries
  • 75 g White chocolate dairy free


  • 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.
Keyword Dairy free, Gluten free, Vegan