Two plates topped with chunks of blueberry and coconut blondies, with a fork on the side

Healthy blondies

  • serves 16
  • Easy

We've put a vegan spin on blondies, using coconut sugar for a caramelised flavour, coconut milk for a creamy texture and blueberries for a fruity zing


Bake these healthy blondies, then check out our healthy chocolate cake, healthy muffins and sugar-free banana bread.



  • cold-pressed rapeseed oil ¼ tsp
  • aquafaba 150ml (water from a 400g tin of chickpeas – keep the chickpeas for salads, blend into houmous or scatter into veg-packed one-tray roasts), chilled
  • coconut sugar 85g
  • coconut milk 150ml
  • wholemeal spelt flour 185g
  • cornflour 20g
  • baking powder ½ tsp
  • bicarbonate of soda ½ tsp
  • lime 1, zested
  • blueberries 150g
  • coconut flakes 10g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Oil and line a 20cm x 20cm cake tin with baking paper, leaving some overhang.

  • Step 2

    Using an electric whisk, whisk the aquafaba until very foamy. Gradually beat the sugar into the foam, whisking well after each addition, until thickened and shiny. Stir in the coconut milk.

  • Step 3

    Sift together the flour, cornflour, baking powder and bicarb in a bowl. Fold into the wet ingredients with the lime zest until no pockets of flour remain. Pour the batter into the prepared cake tin. Scatter over the blueberries and coconut flakes.

  • Step 4

    Bake for 25 minutes or until set around the edges and a little shiny on the surface in the centre. Transfer the tin to a wire rack and leave the blondies to cool completely before carefully lifting out using the baking paper. Cut with a sharp knife into 16 squares.

Try more easy vegan baking ideas

Vegan Brownies Recipe

Nutritional Information

  • Kcals 91
  • Fat 2.5g
  • Saturates 1.8g
  • Carbs 14.5g
  • Sugars 6.5g
  • Fibre 1.6g
  • Protein 1.8g
  • Salt 0.1g