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Ohhh yes. Vegan cake batter blondies. It can be done. These vegan blondies have crispy, crackly tops, a hint of vanilla flavor, and a chewy but tender interior.
PS: for my whole foods, non-processed, health-oriented readers… you may want to cover your eyes.
In my pregan days I loved a certain cake batter blondies recipe that was making the rounds on the internet. The recipe calls for only a few ingredients (if you turn a blind eye to what’s written on the back of the box…): boxed cake mix, oil, milk, and one egg.
To be fair, I loved any sort of blondie at all and I still do. Vegan blondies abound these days, I’ve had some pretty tasty versions that are made from peanut butter or almond butter, even some crazy gluten-free vegan blondies made with chickpeas. But today we are skipping the fancy vegan ingredients, even coconut oil, and going back to that delicious abomination that is Boxed Cake Mix. The only change is to make it egg free!
Obviously to turn that into vegan cake batter blondies, it’s pretty easy to substitute nondairy milk. While ingredients therein are questionable for other reasons, vegan boxed cake mixesare fairly easy to come by. And oil is already vegan-friendly.
The egg is the tricky part, and while a few times I had tasty results using cornstarch or extra nondairy milk, I finally hit the vegan cake batter blondies jackpot with a little help from aquafaba. If you’re not aware, aquafaba is the cooking liquid from beans and as an egg replacer in this blondie recipe, it yields the perfect chewy texture and crackly exterior. I mean just look at the pictures!
I hope you give these vegan cake batter blondies a try (although, maybe just on special occasions 😀 – I’m not about to recommend eating boxed cake mix regularly). They truly taste like cake batter while having the perfect blondie texture. It will remind you of your lost funfetti days of old, that’s for sure. And don’t even get me started about the uncooked batter. Oh my goodness it’s tasty.
For variations, stir in regular or white chocolate chips, chopped Oreos or similar (…hmm, I’m going to have to make that myself now!), or other candy pieces of your choice! Enjoy!
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Vegan Cake Batter Blondies
These vegan cake batter blondies whip up in a flash, and taste exactly like cake batter while having a perfect chewy interior and crispy outside.
Course blondies, Dessert
Cuisine vegan, vegetarian
Keyword vegan blondies, vegan cake batter blondies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 blondies
Calories 152kcal
Author Yup, it's Vegan
Ingredients
- 1 box white or yellow cake mix (I used Duncan Hines French vanilla, which is vegan)
- 3 tbsp sprinkles (optional; look for brands that don't use confectioner's glaze, which isn't vegan)
- 1/4 cup neutral oil (I used safflower oil)
- 3 tbsp aquafaba (I used the liquid from a can of chickpeas)
- 5 tbsp plain, unsweetened non-dairy milk plus more as needed (I used soy milk)
Instructions
Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8x8 dish, or 8- to 9-inch round pan.
In a mixing bowl, stir together the sprinkles and cake mix. Add the oil and aquafaba and stir to combine it as well as you can (it will be lumpy and dry, and that's fine).
Add the nondairy milk and stir to mix it in well. Make sure to keep stirring to break up lumps; the batter should come together into a thick, frosting-like texture. Only if absolutely necessary, add more milk 1 tablespoon at a time to bring the batter together.
Use a spatula (you'll need it - this batter is thick) to transfer the batter into the greased pan and spread it out evenly all the way to the edges.
Bake for 22 to 25 minutes, or until the edges are just starting to turn brown.
Let cool for AT LEAST thirty minutes before slicing in order to achieve the best texture.
Leftovers will store in an airtight container for a few days.
Notes
Nutrition facts exclude sprinkles.
Nutrition
Serving: 1blondie | Calories: 152kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 8mg | Sugar: 14g | Calcium: 60mg | Iron: 1.4mg
Adapted from Girl Meets Life.
FAQs
If they're not gooey, they were over-baked. Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey?
Why are my blondies falling apart? ›
If your blondies are coming apart in your hands, it's likely for one of three reasons: You didn't aerate the eggs enough. The leading cause of raw, sunken blondies is not whipping enough air into the batter.
What are blondies made of? ›
It resembles a chocolate brownie, but substitutes vanilla in place of cocoa, and contains brown sugar. Blondies also contain flour, butter, eggs, and baking powder and may also contain walnuts or pecans, white or dark chocolate chips, butterscotch chips, toffee chips, or other flavored chips.
How do you know when blondies are done baking? ›
Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified. Be careful not to overbake or they will become dry and crumbly. Remember: residual heat will continue to cook the blondies.
Are blondies supposed to be gooey in the middle? ›
Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.
Can I put undercooked blondies back in the oven? ›
If your baked goods are undercooked:
- If they are only slightly undercooked, you can try returning them to the oven and baking for a few more minutes.
- If they are significantly undercooked, you may need to extend the baking time significantly.
Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time.
Why are my blondies spongy? ›
Unfortunately if the brownies have turned spongy then they have been overbaked. For fan ovens it is usual to turn the oven temperature down by 20C (50F) but fan ovens can still cook slightly more quickly than regular ones even at lower temperatures so the cooking time can be shorter.
What to do if blondie batter is too thick? ›
Adding Liquid: If the batter is too thick, you can add a small amount of liquid, such as milk or water, to thin it out. Add the liquid gradually and mix well until you reach the desired consistency.
What is a golden blondie? ›
A centre of mouth-watering white chocolate flavoured ice cream swirled with caramelised white chocolate syrup encased in a layer of creamy caramel flavoured ice cream, packed with blondie pieces, all coated in golden chocolate with more blondie pieces.
If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an equal amount of neutral oil like safflower, canola or vegetable. If you want to experiment with flavors, try virgin coconut or olive oil.
What did blondies used to be called? ›
And before chocolate brownies came about, blondies were call brownies or molasses brownies... which to be honest is a bit confusing.
How do you keep blondies moist? ›
Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.
Why are my blondies greasy? ›
To avoid your blondies coming out greasy or oily, be sure to let the melted butter cool a bit before you add it to the blondie batter. Hot butter can cause the batter to separate. To keep your blonde brownies from tasting too chewy or gummy, be careful not to overmix the dough.
What's the difference between a blondie and a brownie? ›
Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar.
How do you rescue undercooked blondies? ›
My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes. After which, turn off the oven, and again leave them in and let the trapped heat continue cooking them.
Why aren't my brownies gooey? ›
If your brownies are turning out dry, it's for one of two reasons - either you've overcooked the brownies or there is too much flour in your recipe. Overcooked brownies? You can tell the difference using the edges; if they are a little burnt-looking and very dry, it's likely that the brownies are overcooked.
