Apple Cinnamon Streusel Blondies (Vegan Gluten-Free)
These Apple Cinnamon Streusel Blondies are fudgy, fruity and packed with cinnamon spices. They are warming, delicious and perfect for an easy egg-free, dairy-free and gluten-free bake that everyone will love.
Veganuary 2024 is here and it’s another excuse to show off how amazing vegan food and recipes are be. These brownies are so delicious and fudgy, you’d never tell they’re made without dairy and they contain no eggs but they’re still so moist and tender. They are also fruity, made with wholesome ingredients and come together in just a few simple steps. They are great as a snack, afternoon tea treat or as dessert, too.
Why will I love these?
These blondies are amazing:
- Fudgy, moist and tender
- Cake-y, fruity and packed with cinnamon and apple
- Filled with cinnamon sugar and a delicious crumbly streusel
- Made with healthier, wholesome ingredients
- Naturally vegan, egg-free, gluten-free and dairy-free
- Easily nut-free
- A source of fibre and protein
- Easy to make in a few steps
- Delicious warm or cold
- Great as a snack or as a dessert with vegan ice cream or custard
- Everyone will love them
- Great all year round
If you already love the sound of these blondies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed with weights in the recipe card and you can see my favourite places to shop in the “shop the recipe” section below.
For the cinnamon sugar and streusel:
- Plain or GF flour: or any flour will work for the topping.
- Vegan vanilla protein powder: I love the texture this adds, although you can swap this for more flour or ground almonds. I use the Form vanilla protein which is made with amazing ingredients.
- Coconut sugar: I love the wholesome caramel-like colour and taste of this sugar but you can also use golden or regular caster or demerara sugar.
- Cinnamon: for the cosy flavour.
- Softened coconut oil: to make the “buttery” topping. You can also use olive oil or vegan butter, if you prefer.
For the blondie batter:
- Chia or flaxseed: when mixed with water, this forms a gel which replaces the need for egg and binds the blondies together.
- Unsweetened applesauce: make sure this is 100% apples and contains no added sugars, where possible. If needed, you can use mashed banana.
- Thick coconut yoghurt: this adds moisture, texture and a lovely fudgy feel to the blondie. Make sure the yoghurt is thick like the Cocos Organic natural or vanilla yoghurt.
- Almond butter: make sure this is smooth and runny for the best texture and you can also use cashew or peanut butter or swap for tahini or sunflower seed butter to keep them nut-free.
- Coconut sugar: as above.
- Vanilla essence: for flavour.
- Oat flour: this is whole oats blended into a fine flour texture and make sure it’s gluten-free, where needed.
- Plain or GF plain flour: to make these blondies fudgy and moist.
- Vegan vanilla protein powder: as above.
- Bicarbonate of soda: for the rise.
- Apple: core and slice an apple thinly and arrange on top of the blondies to turn nice and soft in the oven.
- Icing sugar glaze: to drizzle on top, if you like. This is just icing sugar and water mixed together.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use gluten-free plain flour (ideally with xanthan gum, or add ¼ tsp as needed) and check that your oat flour is gluten-free. to make these blondies nut-free, swap the almond butter for sunflower seed butter or tahini.
How do I make them?
These blondies are ready in a few steps:
- Make the streusel: by stirring together the ingredient until crumbly.
- Stir together the cinnamon sugar: and place to one side.
- Make the blondie batter: whisk together the wet ingredients and then add the dry ingredients.
- Spread the batter into the tin: sprinkle over the cinnamon sugar, arrange the apples and add on the streusel.
- Bake until golden and an inserted skewer comes out clean: covering with foil so the top doesn’t burn.
- Allow to cool for a bit: and drizzle with icing sugar glaze.
- Slice and enjoy: warm or cold.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost before eating.
What else can I make?
If you are looking for other easy bakes:
- Double Chocolate Orange Courgette Loaf Cake
- Chai Orange Chocolate Chip Streusel Banana Bread
- Bakery-Style Chocolate Peanut Butter Swirl Muffins
- Chocolate Banana Bread Fudge Brownies
- Orange and Almond Cake
Apple Cinnamon Streusel Blondies (Vegan Gluten-Free)
These Apple Cinnamon Streusel Blondies are fudgy, fruity and packed with cinnamon spices. They are warming, delicious and perfect for an easy egg-free, dairy-free and gluten-free bake that everyone will love.
Ingredients
For the Crumble:
- 50g plain or GF plain flour
- 15g vegan vanilla protein powder
- 30g coconut sugar
- ½ tsp cinnamon
- 2 tbsp softened coconut oil
For the Cinnamon Sugar:
- 20g coconut sugar
- 1 tsp cinnamon
For the Blondies:
- 1 tbsp ground chia or flaxseed with 2 ½ tbsp water
- 110g applesauce
- 100g thick coconut yoghurt
- 60g smooth almond butter
- 80g coconut sugar
- 1 tsp vanilla essence
- 100g oat flour
- 105g plain or GF plain flour
- 30g vegan vanilla protein powder
- ½ tsp bicarbonate of soda
- 1 apple, sliced thinly
- Icing sugar glaze, to drizzle
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch square dish with parchment paper.
- Prepare the crumble: mix together all of the ingredients without the coconut oil and then rub the coconut oil into the mix with a fork until crumbly.
- For the cinnamon sugar: stir the two together.
- Make the chia/flax egg: whisk the chia/flaxseed with water and leave for 5 minutes to form a gel.
- For the blondies: into a large mixing bowl, whisk the chia/flax egg, applesauce, coconut yoghurt, almond butter, sugar and vanilla until smooth. Add in the oat flour and sift in the plain flour, protein powder and bicarbonate of soda. Add a pinch of salt and whisk until smooth.
- Pour the mixture into the tin: and now top with the cinnamon sugar and press on the apple slices. Sprinkle over the streusel and press down slightly.
- To bake: place in the middle of the oven for 25 minutes and then cover with foil and bake for another 14-18 minutes, to prevent the top from burning, until golden, risen, and an inserted skewer comes out clean.
- Allow to cool for 10 minutes in the tin and then lift out to cool for 20 minutes on a wire rack.
- Slice and drizzle with icing sugar glaze, if you like, and enjoy warm or cold.
- To store: keep in a sealed container for 2-3 days in the fridge or for 1 month in the freezer. Allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Apple Cinnamon Streusel Blondies so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With apple blondie love x
Skip to Recipe