Landscape photo of White Chocolate Blueberry Blondie Cake

White Chocolate Blueberry Blondie Cake (Vegan Gluten-Free)

A fruity, nutty and fudgy bake, this White Chocolate Blueberry Blondie Cake is a thick blondie in cake form made with wholesome plant-based and gluten-free ingredients.

This blondie cake is a much-loved bake at home even if it did start out as a bit of a hybrid. I had tested a half batch of white chocolate blueberry blondies which we all loved. Then, when I went to test the full batch, my pan was smaller than needed so the blondies rose a lot, but this only makes them even fudgier and even more moist and delicious. So, instead of super thick blondies, I’ve turned this into a blondie cake, which makes it even more special (without any extra work).

White Chocolate Blueberry Blondie Cake
White Chocolate Blueberry Blondie Cake

What is this blondie cake like?

This bake really is delicious, it’s:

  • Fruity, nutty and fudgy
  • Slightly gooey and dense in the middle like a blondie
  • Cake-y and with a good crumb like a cake
  • Packed with juicy blueberries and sticky white chocolate buttons
  • Spread with a 2-ingredient blueberry coconut whip
  • Easy to make in one bowl with 5 minutes of prep
  • Naturally vegan and gluten-free and easily nut-free

If you already love the sound of this White Chocolate Blueberry Blondie Cake then read on for the recipe card. First, let’s discuss the recipe in more detail.

Close up of a slice of White Chocolate Blueberry Blondie Cake
White Chocolate Blueberry Blondie Cake

What ingredients do I need?

The base for the blondies relies on wholesome, good-for-you ingredients:

  • Applesauce: you can find this in jars or make your own. This is not the applesauce in the UK that you’d serve with savoury meals, but is the apple puree you’d give to a toddler. You are looking for 100% unsweetened applesauce as the ingredient. This has a couple of functions in the batter; it adds moisture; it adds sweetness and it helps to bind the batter. If you cannot find applesauce, use the same weight of mashed banana.
  • Thick yoghurt: I use my beloved Cocos Organic coconut yoghurt for this recipe as it really does need to be thick yoghurt. Other Greek-style dairy-free yoghurts will work, too. You can either use unsweetened or vanilla flavour works really well.
  • Hazelnut butter: this is liquid gold. I love the one from KoRo as it’s so silky smooth and runny, making it perfect or blondie batters. You can use other nut butters too like cashew, almond or peanut butter or keep it nut-free and use tahini.
  • Vegan honey: this is again from KoRo and I just love the rich, honey-like flavour. You can sub this for maple or agave syrup or something similar.
  • Coconut sugar: for a little extra sweetness. The coconut sugar adds the caramel-rich colour and flavour that makes this White Chocolate Blueberry Blondie Cake even better but other sugars like caster, golden caster or light brown sugar will work.
  • Ground chia or flaxseed: this helps to bind the batter like an egg would do. You can buy chia seeds and flaxseeds in their whole form and then blitz them in a blender to a fine meal texture.
  • Vanilla essence: for the sweet flavour.
  • Oat flour: you can make your own oat flour easily by grinding oats in a blender to a fine four consistency. The oat flour makes the cake fudgy and tender and also adds some fibre and other goodness. Check that your oats are certified gluten-free where needed.
  • Plain flour: or gluten-free plain flour. This adds some lightness to the batter and if you are using gluten-free flour make sure it’s a GF baking flour blend then you regularly use as they do vary. Make sure it has xanthan gum in it to prevent crumbly batters.
  • Bicarbonate of soda: for the rise. This does rise a lot so make sure your pan has high sides.
  • Salt: for the flavour.
  • Blueberries: you can use fresh or frozen berries for inside the batter and as it’s quite a thick batter you don’t need to toss them in flour first.
  • White chocolate buttons: I love the coconut sugar white chocolate drops from KoRo, they are so delicious and have a light brown-beige colour thanks to the coconut sugar. You can use other dairy-free white chocolate buttons, drops or chop up a chocolate bar, too.

As for the frosting:

  • Thick coconut yoghurt: or you can use another dairy-free yoghurt that is thick (like for the cake batter). I like coconut yoghurt which is very similar to coconut cream and is so soft and fluffy.
  • Blueberry jam: swirl the jam into the yogurt/cream for the prettiest and easiest frosting.

How do I make this White Chocolate Blueberry Blondie Cake?

Make the cake in a few steps:

  • Stir together the wet cake ingredients: till smooth.
  • Add in the dry ingredients: and stir to a thick batter.
  • Fold in most of the blueberries and chocolate chips: until just combined.
  • Pour into the dish: and smooth over the top.
  • Add on the extra blueberries and white chocolate: and press down slightly.
  • Bake for 35 minutes or until golden: and an inserted skewer comes out clean.
  • Allow the blondie cake to cool fully: first in the tin then on a wire rack.
  • Stir together the coconut yoghurt and jam: to make the frosting.
  • Spread the frosting on top: and make swirls.
  • Decorate with more berries and chocolate: and enjoy straight away.
  • Slice into 9 squares: or however many you like.
A side of piece of White Chocolate Blueberry Blondie Cake
White Chocolate Blueberry Blondie Cake
A piece of White Chocolate Blueberry Blondie Cake
White Chocolate Blueberry Blondie Cake

Is this cake gluten-free and nut-free?

Yes, this cake is naturally gluten-free when using gluten-free certified oats and use a GF flour blend for the cake. To make this nut-free just swap the hazelnut butter for tahini or sunflower seed butter and check that your yoghurt and chocolate do not contain nuts.

How long will this cake last?

This White Chocolate Blueberry Blondie Cake needs to be kept in the fridge due to the fresh yoghurt and berries but it will keep for 3-5 days, although I prefer to eat it at room temperature. You can freeze the un-frosted blondie cake for up to 1 month, wrapped well.

A slice of White Chocolate Blueberry Blondie Cake on a small plate
White Chocolate Blueberry Blondie Cake

I love the look of this blondie cake, what else can I make?

I hope you will love this White Chocolate Blueberry Blondie Cake and for more baking ideas, how about my:

White Chocolate Blueberry Blondie Cake (Vegan Gluten-Free)

  • Servings: 9
  • Difficulty: easy
  • Print

A fruity, nutty and fudgy bake, this White Chocolate Blueberry Blondie Cake is a thick blondie in cake form made with wholesome plant-based and gluten-free ingredients.

Ingredients

    For the Blondie Cake:
  • 120g applesauce
  • 100g thick dairy-free yoghurt
  • 60g hazelnut butter
  • 2 tbsp (40g) vegan honey alternative
  • 60g coconut sugar
  • 2 tsp ground chia or flaxseed
  • 1 tsp vanilla essence
  • 100g oat flour
  • 150g plain or GF flour, sifted
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 100g blueberries, fresh or frozen
  • 60g white chocolate buttons or drops
  • For the Frosting:
  • 100g thick dairy-free yoghurt e.g. coconut
  • 2 tbsp blueberry jam
  • Fresh blueberries
  • White chocolate buttons or drops

Directions

  1. Line a 6-inch square dish with parchment paper and preheat the oven to 160Fan/180*C.
  2. To a large mixing bowl, add the applesauce, yoghurt, hazelnut butter, vegan honey, coconut sugar, ground chia or flaxseed and vanilla. Whisk to a smooth batter.
  3. Add in the oat flour, plain flour, bicarbonate of soda and salt. Whisk/fold to a thick batter.
  4. Fold in most of the blueberries and most of the chocolate buttons.
  5. Pour into the lined dish, smooth over the top and sprinkle over the remaining blueberries and white chocolate. Bake for 35 minutes, or until an inserted skewer comes out clean at the edges but there can be some crumbs from the middle. You can cover with foil after 25 minutes if it is browning too much.
  6. Cool for 10 minutes, lift out then tin and cool fully on a wire rack.
  7. Once cool, whisk the yoghurt till smooth and gently fold in the jam, leaving some streaks.
  8. Spread all over the cake and decorate with extra blueberries and white chocolate buttons. Slice into 9 squares and keep in the fridge for 3-5 days in a sealed container. The cake can be frozen without the frosting for up to 1 month, wrapped well.
Landscape photo of White Chocolate Blueberry Blondie Cake
White Chocolate Blueberry Blondie Cake

I look forward to hearing what you think of this White Chocolate Blueberry Blondie Cake so please let me know in the comments below. If you do make this cake, I’d love to see so please tag me, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With blondie cake love x

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