Description
Indulge in these easy-to-make vegan Bakewell blondies, featuring a perfect balance of almond and cherry flavours, a slightly crispy top, and a chewy texture.
Ingredients
Wet:
- 1 tablespoon flax meal (ground flax seeds)
- 230g / 8.11 ounces light brown sugar
- 130ml / 4.39 ounces neutral oil (like rice bran or grapeseed)
- 50ml / 1.69 ounces plant milk
- ¼ teaspoon almond extract
- ½ teaspoon salt
Dry:
- 200g / 7.05 ounces all-purpose flour
- 100g / 3.53 ounces almond meal
- ¼ teaspoon bicarb soda
- 1 teaspoon baking powder
Toppings:
- 100g / 3.53 ounces cherry jam
- 30g / 1.05 ounces flaked almonds
Instructions
- Combine the flax meal with 3 tablespoons of water and set aside.
- Preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit) and line a cake tin (8×8 inch) with parchment paper.
- In a large bowl, combine all the wet ingredients* (add the flax mixture at the end).
- Sift in the dry ingredients and fold them in with a spatula until just combined. Do not overmix.
- Transfer the dough to the lined cake tin and use a spatula to spread it in an even layer.
- Top with dollops of the cherry jam, swirling (I use a chopstick) and lightly pushing the cherries into the dough.
- Sprinkle with the flaked almonds and place in the oven.
- Bake for about 30 minutes. When you take it out, there should be a slight wobble in the middle. It will continue to bake as it sits there. Depending on your oven, it may take up to 45 minutes.
- Let it cool for at least 1 hour on the bench before transferring it to the fridge to completely cool and set before cutting. Cut into either rectangular slices or more bite-sized squares.
- Store in an airtight container for up to 4 days.
Notes
Wet ingredients: When mixing the wet ingredients, make sure that they are fully combined. If they are not fully blended, the oil can separate mid-baking. This step is best done with an electric hand mixer to ensure the ingredients are really well incorporated. This also helps to dissolve the brown sugar that contributes to the crust. If you don’t have an electric hand mixer, just use a large whisk and mix vigorously until it’s combined.
The wobble test: You want the blondies to be a golden brown on top with a slight wobble when you remove them from the oven. If the mixture is very wobbly you may need to give it slightly longer. If it is too firm it is over-baked and will be more cake-like.
Cooling time: It’s important to let the blondie cool completely before you cut into it, otherwise the centre will not set.
Storage: The blondies can be frozen once baked and cooled completely.
Measurements: I have used metric measurements for this recipe as I live in Australia and cup measurements are different depending on where you live. Baking with scales is much more precise and will give you accurate results.
- Diet: Vegan
