Ohhh yes. Vegan cake batter blondies. It can be done.
PS: for my whole foods, non-processed, health-oriented readers… you may want to cover your eyes.
In my pregan days I loved a certain cake batter blondies recipe that was making the rounds on the internet. The recipe calls for only a few ingredients (if you turn a blind eye to what’s written on the back of the box…): boxed cake mix, oil, milk, and one egg.
Obviously to turn that into vegan cake batter blondies, it’s pretty easy to substitute nondairy milk. While ingredients therein are questionable for other reasons, vegan boxed cake mixes are fairly easy to come by. And oil is already vegan-friendly.
The egg is the tricky part, and while a few times I had tasty results using cornstarch or extra nondairy milk, I finally hit the vegan cake batter blondies jackpot with a little help from aquafaba. If you’re not aware, aquafaba is the cooking liquid from beans and as an egg replacer in this blondie recipe, it yields the perfect chewy texture and crackly exterior. I mean just look at the pictures!
I hope you give these vegan cake batter blondies a try (although, maybe just on special occasions 😀 – I’m not about to recommend eating boxed cake mix regularly). They truly taste like cake batter while having the perfect blondie texture. It will remind you of your lost funfetti days of old, that’s for sure. And don’t even get me started about the uncooked batter. Oh my goodness.
Vegan Cake Batter Blondies
- 1 box white or yellow cake mix (I used Duncan Hines French vanilla, which is vegan)
- 3 tbsp sprinkles (optional; look for brands that don't use confectioner's glaze, which isn't vegan)
- 1/4 cup neutral oil (I used safflower oil)
- 3 tbsp aquafaba (I used the liquid from a can of chickpeas)
- 5 tbsp plain, unsweetened non-dairy milk plus more as needed (I used soy milk)
Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8x8 dish, or 8- to 9-inch round pan.
In a mixing bowl, stir together the sprinkles and cake mix. Add the oil and aquafaba and stir to combine it as well as you can (it will be lumpy and dry, and that's fine).
Add the nondairy milk and stir to mix it in well. Make sure to keep stirring to break up lumps; the batter should come together into a thick, frosting-like texture. Only if absolutely necessary, add more milk 1 tablespoon at a time to bring the batter together.
Use a spatula (you'll need it - this batter is thick) to transfer the batter into the greased pan and spread it out evenly all the way to the edges.
Bake for 22 to 25 minutes, or until the edges are just starting to turn brown.
Let cool for AT LEAST thirty minutes before slicing in order to achieve the best texture.
Leftovers will store in an airtight container for a few days.
Nutrition facts exclude sprinkles.
Adapted from Girl Meets Life.