A Sweet Discovery
My Favorite is Vegan Strawberry Blondies and I first stumbled upon the idea of Vegan Strawberry Blondies when I was experimenting with different vegan desserts. The sunny days were perfect for trying out new recipes, and I was craving something light and fruity. I remembered how much I loved the blend of strawberries and cream in desserts, so I thought, why not create a blondie that captures that flavor? With a few basic ingredients, I began my journey to make these delicious treats.
Mixing It Up
The kitchen was alive with the sounds of mixing bowls and the aroma of fresh strawberries. I started by blending unsweetened almond milk with ground flaxseeds and apple cider vinegar. It was amazing to see the mixture thicken up just like an egg would in a traditional recipe. Then, I combined whole wheat pastry flour with cane sugar and cinnamon. The process was simple but felt so satisfying as the ingredients came together to form a lovely, fragrant batter.
The Perfect Bake
Once I poured the batter into the baking pan and added strawberries and walnuts, I was excited to see how it would turn out. I carefully arranged the strawberries cut side down and sprinkled the walnuts for a nice crunch. As the blondies baked in the oven, the kitchen was filled with a mouthwatering scent. After 40 minutes, the edges were golden-brown, and I couldn’t wait to taste the final product.
A Delightful Treat
When the blondies were finally cooled and cut into squares, I was thrilled with the results. Each bite was a perfect blend of sweet strawberries, crunchy walnuts, and a hint of cinnamon. They were a hit with everyone who tried them, and I loved serving them with a dollop of aquafaba whipped cream. These Vegan Strawberry Blondies quickly became a favorite, perfect for a summer treat or a comforting dessert.
Table of Contents
Chef’s Notes-Vegan Strawberry Blondies
- Use ripe, sweet strawberries for the best flavor. Overripe strawberries will work too but may release more juice, making the blondies a bit softer.
- The batter should be thick but not dry. If it seems too thick, you can add a bit more plant-based milk to achieve the right consistency.
- Be gentle when mixing the wet and dry ingredients. Overmixing can lead to dense blondies. Stir until just combined.
- Let the blondies cool in the pan for at least 15 minutes before cutting. This helps them set and makes them easier to cut into neat squares.
- For an extra indulgent treat, serve these blondies with a dollop of aquafaba whipped cream or a scoop of vanilla nice cream.
Vegan Strawberry Blondies
Dive into the delightful world of Vegan Strawberry Blondies! These luscious treats are a perfect blend of strawberries and cream flavors, with a cakey, chewy base enhanced by a hint of cinnamon and a satisfying crunch from walnuts. Perfect for any sweet tooth, these blondies are a must-try for a light yet luxurious dessert experience. Serve them with aquafaba whipped cream or vanilla nice cream for an extra touch of decadence!
16
squares20
minutes40
minutes150
kcal15
minutes1
hour15
minutesKeep the screen of your device on
Ingredients
1 1/4 cups unsweetened almond milk
1 tablespoon ground flaxseeds
1 tablespoon apple cider vinegar
1 1/2 cups whole wheat pastry flour
1/2 cup organic cane sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups fresh strawberries, halved
1/4 cup finely chopped walnuts
Directions
- Preheat Oven – Set your oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
- Mix Wet Ingredients – In a small bowl, whisk together the almond milk, ground flaxseeds, and apple cider vinegar. Let it sit for about 5 minutes to thicken.
- Combine Dry Ingredients – In a medium bowl, combine the whole wheat pastry flour, organic cane sugar, ground cinnamon, baking powder, and fine sea salt.
- Bake – Place the pan in the oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Cut – Allow the blondies to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift them out of the pan and transfer to a cutting board. Cut into 16 squares.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- baking sheet
- parchment paper
Nutrition Facts
- Calories: 150kcal
- Fat: 6g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Potassium: 120mg
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 10g
- Protein: 3g
- Vitamin A: 0IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 6mg
FAQ-Vegan Strawberry Blondies
Can I use a different plant-based milk?
Yes, you can substitute almond milk with soy milk, oat milk, or any other plant-based milk you prefer.
Can I replace the whole wheat pastry flour with all-purpose flour?
Absolutely. You can use all-purpose flour instead of whole wheat pastry flour. If you need a gluten-free option, use a blend of oat flour and sorghum flour.
What can I use instead of cane sugar?
You can use coconut sugar or maple syrup as alternatives to cane sugar. If using maple syrup, reduce the liquid in the recipe slightly to compensate.
How do I make these blondies gluten-free?
To make these blondies gluten-free, substitute the whole wheat pastry flour with a blend of oat flour and sorghum flour. Reduce the plant milk to 1 cup if needed.
Can I add other fruits to this recipe?
Yes, you can experiment with other fruits such as raspberries or blueberries. Adjust the amount according to your preference and the moisture content of the fruit.
