Vegan Coffee & Walnut Cake: • STUNNING vegan coffee ...
These gluten free vegan blondies are a great example of how easy it is to adapt recipes. I used the brownie recipe from a few months ago, changed a couple of the ingredients and came out with some totally different. This recipe is also peanut free; I used vegan butter and ground almonds
Here a some variation ideas to try out, and let me know in the comments what you plan to make!
- Coffee & walnut; depending on how strong you like your coffee flavour, I'd add a tablespoon of instant coffee powder, try it, and add more until it suits you
- Coconut & pineapple/banana; add coconut chips and dried fruit pieces. You could even try using unrefined coconut oil in place of the butter
- Apple & cinnamon; start with a teaspoon of ground cinnamon and add more if needed. Add either pieces of dried apple or chunks of fresh apple. It might be an idea to dust the chunks in some flour, to help absorb some of the juice
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to substitute peanut butter in baking
✅ How to make gluten free blondies
✅ How to bake with sweet potato
✅ How to bake without refined sugar
✅ How to make vegan blondies
✅ How to toast nuts in the air fryer
✅ How to zest citrus fruit
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Sweet Potato Blondies Ingredients:
Lemon, Blueberry & Macadamia Blondies:
255g (1 cup) Sweet Potato Puree
65g (⅓ cup) Vegan Butter
160g (⅔ cup) Maple Syrup
1 tsp Vanilla Extract
¼ tsp Salt
Zest of 4 Lemons
65g (⅔ cup) Ground Almonds (Almond Flour)
50g (¼ cup) Macadamia Nuts (toasted & chopped)
110g (⅘ cup) Plain Gluten Free Four
1 tsp Gluten Free Baking Powder
115g (¾ cup) Small Blueberries
Orange, Cranberry & Hazelnut Blondies:
255g (1 cup) Sweet Potato Puree
60g (¼ cup) Vegan Butter
160g (⅔ cup) Maple Syrup
1 tsp Vanilla Extract
¼ tsp Salt
Zest of 3 Oranges
95g (1 cup) Ground Almonds (Almond Flour)
50g (¼ cup) Hazelnuts (toasted & chopped)
75g (½ cup) Dried Cranberries
110g (⅘ cup) Plain Gluten Free Four
1 tsp Gluten Free Baking Powder
Mentioned Links:
Gluten Free Vegan Sweet Potato Brownies: • Fudgy Vegan Chocolate ...
Vegan Potato Salad: • 4 in 1! | Vegan Mayo, ...
Cauliflower, Pineapple & Preserved Lemon Salad: • Three EASY & DELICIOUS...
Vegan Coffee & Walnut Cake: • STUNNING vegan coffee ...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making gluten free vegan blondies!
01:36 - How to cook sweet potatoes
02:22 - Let's talk flavours
04:30 - Creating the lemon, blueberry & macadamia vegan blondies
06:43 - How to stop fruit sinking in cake batter
07:55 - Creating the orange, cranberry & hazelnut blondies
11:16 - Let's eat gluten free vegan blondies!