Cherry Blondies
Prep time
Bake time
Total time
preheat the oven to 350°F Grease & parchment line a 8" X 8" cake pan
Serves: 12 bars
  • Softened Vegan Butter 1 cup (226g)
  • Light Brown Sugar 14 Tablespoons (196g)
  • Ground Flax seed 2 Tablespoons
  • Aquafaba 3 Tablespoons (90ml)
  • Fresh Ripe Banana mashed ½ cup
  • Vanilla extract 3 teaspoons
  • All Purpose Flour 2¼ cup (270g)
  • Baking Powder ½ teaspoon
  • Salt ¾ teaspoon
  • Fresh or Frozen Cherries chopped finely 1 cup
  • For the Icing:
  • Confectioners Sugar 1 cup
  • Super Flower Powder *optional ½ teaspoon
  • Plant Milk 2 Tablespoons
  • **Add cherry juice in place of the plant milk & flower powder if you do not have the flower powder color
  1. Cream the softened vegan butter with the light brown sugar on high speed until light and fluffy
  2. Combine the flax meal with the aquafaba and whisk smooth set aside to thicken
  3. Once the vegan butter is sufficientlu creamed add the aquafaba mixture and whip on high speed for 20 seconds to emulsify
  4. Add the mashed banana and vanilla extract, then mix on high speed to incorporate
  5. Add the flour, baking powder & salt and mix just until incorporated evenly
  6. Add the chopped cherries and in evenly
  7. Pour batter into the greased and parchment lined pan and bake in the preheated oven for approximately 35 minutes
  8. Cool in the pan and then flip the blondie out onto a cooling rack
  9. Combine all of the icing ingredients together in a mixing bowl and whisk smooth
  10. Pour the icing over the cooled blondie then cut into 12 bars
Cherry Blondies can be frozen *preferably UN ICED for up to 1 month wrapped well to prevent drying out

Store blondies at room temperature for up to 4 days wrapped to prevent drying, for longer storage keep refrigerated for up to 1 week
Recipe by Gretchen's Vegan Bakery at