I first tried a vegan bakewell blondie at a cafe near me in Sheffield (Gaard Coffee if you’re local!) and I became obsessed. I never bothered trying anything new because nothing could beat the blondie. For months I thought about making my own but I couldn’t find a recipe for a vegan version anywhere and I was a little intimidated to make my own up. Anyway, I finally decided to just have a go and they turned out so good!

Bakewell tarts are a classic british dessert and for a traditional tart, but there’s something about combining those flavours into a more dense and satisfying blondie bar that makes this dessert irresistable.

The recipe is pretty simple, I’m not usually one to undertake overly laborious bakes so this is one that can be made in just one mixing bowl and one baking pan. That also means minimal clean-up – yay!

Making the Vegan Bakewell Blondie

Ingredients shown below are flaked almonds, plain four, light soft brown sugar, ground almonds, almond extract, unsweetened soy milk, baking powder, vegan butter and cherry preserve (jam)

recipe ingredients: flaked almonds, plain four, light soft brown sugar, ground almonds, almond extract, unsweetened soy milk, baking powder, vegan butter and cherry preserve (jam)

Pre-heat the oven to 180°C / 350°F

To start with, melt the butter in a large mixing bowl, before adding the sugar, soy milk and almond extract. Mix well until the sugar has dissolved. Add the flour, almond flour, baking powder and mix well to combine. Then stir in the flaked almonds.

Pour in the blondie batter into the tin, and give it a tap to remove any air-bubbles.

Heat some cherry jam in the microwave for a few seconds until it becomes runny. Spoon the jam on top of the blondie batter and use either a skewer or chopstick to swirl the jam through the batter. This is a great activity for a toddler or kid to take part in – my 1 year old loved making swirls in the batter!

Finally, sprinkle flaked almonds on top before popping the vegan bakewell blondie in the oven for 22 minutes.

Let them cool at room temperature for 30 minutes before putting them in the fridge to cool down more. Leave them in the tin for both of these steps. Don’t remove the blondies until they have cooled down fully, then you can remove and cut into squares. This recipe yeilds 12 vegan bakewell blondies!

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Vegan Cherry Bakewell Blondie

Servings 12 Blondies

Calories 333kcal

Ingredients

210 g Plain Flour
80 g Almond Flour
250 g Light Brown Sugar
1 tsp Baking Powder
120 g Vegan Block Butter, Salted
80 mL Unsweetened Soy Milk
1 tsp Almond Extract
150 g Cherry Jam
50+25 g Flaked Almonds

Instructions

Pre-heat the oven to 180°C / 350°F. Line a 8 x 10 inch baking tin with parchment paper.

Make the Blondie Batter

Melt the vegan butter in a large mixing bowl and add the sugar, almond extract and soy milk. Mix until the sugar has dissolved.
Sieve in the plain flour and baking powder and add the almond flour.
Mix well to combine before folding in the 50g flaked almonds.

Assemble the Blondie

Pour the blondie batter into the lined baking tin.
Melt the cherry jam in the microwave for a few seconds to make it runny.
Spoon the jam on top of the blondie batter and use a chop stick to swirl the jam through.
Sprinkle on the remaining flaked almonds.

Finishing

Bake for 22 minutes. They will seem a little underdone but will firm up as they cool.
Let cool at room temperature for 30 minutes before putting them in the fridge to cool down further.
Once the blondie has set, remove from the tin and cut into squares. This recipe yeilds 12 blondies.