Okay, confession time: I'm a total cake fiend. I can play it cool, steer clear of sweets for a while, but the moment a new recipe hits my kitchen, all bets are off. It's like a sugary siren call, and I'm a very willing sailor!
The problem? Perfecting recipes means test baking... a LOT. My kitchen becomes a battleground of delicious temptations, each slice whispering sweet nothings. And before I know it, I'm knee-deep in a sugar-fueled spiral. Not exactly a healthy habit, and definitely not the best for my self-control!
But, I'm not about to ditch the dessert blogging scene and resort to date balls only! Life's too short for boring desserts. So, I've decided to take a more zen approach to my baking addiction, like I may just compost some if it's a bad first bake or get them out to friends ASAP, I even had this crazy idea of setting up a mini 'cake feeder' outside my house for passersby – think a charming little bird feeder, but for cake! It would solve my leftover problem and make my neighborhood a sweeter place, although I'm not sure my neighbors would agree lol!
This week's challenge? The utterly divine vegan blondie. I've tinkered with my old recipe and finally nailed it (after sending a tray load to my mates place). The result? A symphony of white chocolate goodness, crispy edges, gooey insides, and a generous scattering of juicy raspberries. If you're not a raspberry fan, no worries! Try blackberries, rhubarb chunks, or even leftover cranberries. The beauty of this recipe is its simplicity – a bit of whipping, a gentle fold, and you're on your way to blondie bliss.
Get ready to wow your taste buds and your family. These blondies are so good, I guarantee no one will complain!
Here's what you'll need:
- 150g / 5½ oz vegan white chocolate, plus extra for topping
- 50g / ¼ cup odourless coconut oil or vegan butter
- 120ml / ½ cup aquafaba (chickpea brine)
- 100g / ½ cup sugar (caster and demerara mix)
- 160g / 1¼ cups plain or gluten-free flour
- 20g / 2 heaped tbsp cornstarch / cornflour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 200g / 1½ cup frozen raspberries
Let's bake!
- Melt the white chocolate and coconut oil in a bowl over a water bath. Gentle heat is key here, no scorching!
- Preheat your oven to 180°C / 355°F. Line an 8-inch square baking tin with parchment paper, leaving some overhang for easy removal.
- Whip the aquafaba with an electric whisk until it forms a stable foam – no need for stiff peaks, just nice and frothy.
- Gradually whisk in the sugar, creating a thick, bubbly mixture.
- Fold the melted chocolate mixture into the aquafaba.
- Sift the dry ingredients over the bowl, and gently fold them until everything is just combined.
- Pour the batter into the prepared tin. Scatter raspberries and extra chocolate chunks on top.
- Bake for 29-30 minutes on the middle shelf. Better to slightly underbake for maximum gooeyness.
- Let the blondies cool completely before slicing. Store in an airtight container, or they'll suck up all the moisture from the air.
Notes:
- This recipe takes inspiration from my eggless brownie recipe.
- Enjoy responsibly!
Nutritional Info (Per Blondie):
- Calories: 150
- Sugars: 12g
- Fats: 6g
- Saturates: 4g
- Proteins: 2g
- Carbs: 22g
So, there you have it, my latest obsession! Now, go forth and bake some blondies – and maybe consider setting up a cake feeder in your neighbourhood! Who knows, you might just spark a new trend. Happy baking!