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.
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
- Preheat oven to 350 degrees and combine chia seeds + water in a small bowl to set.
- In a mixing bowl, add cake mix, coconut oil and chia “egg” and stir to combine.
- Grease an 8×8 baking dish (I used coconut oil) and pour in batter.
- 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.