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Vegan Cake Batter Blondies


So for the last several years I’ve watched my blog friend Gracie rave about cake batter blondies but have for some unknown reason never made them myself. When I finally made the leap last week I decided to go big or go home and see if I could do them vegan.

It worked!

These are dense and chewy and all about that straight-from-the-box cake batter taste. Here’s how I made it vegan…

To make my vegan cake batter blondies I started with a box of Immaculate Baking Co. yellow cake mix, which just contains: sugar, flour, corn starch, baking powder, salt and vanilla. So far, all vegan, all good.


To make that into a cake as directed you would add: milk, eggs and butter (not vegan). To make it into a blondie you’d omit milk, add oil and reduce to just one egg to make it denser (still not vegan). To do that vegan, I just worked with coconut oil and a chia seed egg. (Chia seeds expand and form a gel when combined with a liquid.)

Vegan Cake Batter Blondies


  • 1 box yellow cake mix
  • 1/4 cup coconut oil, melted
  • 1 tablespoon chia seeds + 3 tablespoons water


  1. Preheat oven to 350 degrees and combine chia seeds + water in a small bowl to set.
  2. In a mixing bowl, add cake mix, coconut oil and chia “egg” and stir to combine.
  3. Grease an 8×8 baking dish (I used coconut oil) and pour in batter.
  4. Bake for 20 minutes. Let cool completely in the fridge before cutting into squares.


That’s all there is to it!

I got a little worried as this was baking that it was going to come out light and fluffy like a real cake because the batter was rising. When it came out of the oven it settled back down into what you see in the final bars. I also wondered if these would hold up without a real egg but they set up really nicely–not crumbly at all.

I can’t WAIT to try these with different cake mix flavors, namely carrot cake. Let me know if you give it at try! Tag recipes on Instagram with #honeystuck so I can see the finished product.



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