Gluten-Free Vegan Raspberry Blondies
These Vegan Raspberry Blondies are incredibly soft and chewy and full of bright berry flavor. These gluten-free blondies are made with cashew butter, coconut flour, and fresh raspberries! Ready in 30 minutes.
Calling all of my raspberry lovers! I’ve got the recipe for you: simple, delicious gluten-free & vegan raspberry blondies! These are bright, tangy, rich, and ready in just 30 minutes.
If you need more raspberry goodness, you’re going to love this raspberry smoothie bowl for breakfast and this no-bake chocolate raspberry tart for an impressive showstopper dessert!
I made these blondies a few times to perfect them, and ended up with a stash of delicious raspberry blondies, with a few slight variations. Sometimes recipe tests go into the freezer, and are promptly forgot about…not these. These were snuck from the freezer and demolished, because they’re sooo rich, and chewy, with a bright burst of raspberry flavor. If I do say so myself, they’re pretty darn irresistible.
They’re perfect on their own, and absolutely fabulous topped with some vanilla ice cream or whipped cream.
I wanted to add chocolate chunks to these, but I held back, wanting to share a chocolate-free recipe with you. In the end, while the chocolate would have been delicious, the simplicity of these raspberry blondies allows the raspberry flavor to shine. It also serves to highlight the fantastically chewy, rich texture that the cashew butter helps to create.
Want to add chocolate anyways? About 1/2 cup of chocolate chips would be perfect in this gluten-free blondie recipe!
Unlike my Paleo Chocolate Chunk Blondies, these use coconut flour instead of almond flour. I love the way the coconut flour acts in these blondies. However, if you prefer, I did provide an almond flour option in the notes if that’s what you have on hand or prefer.
Are these blondies vegan?
I tested these blondies both with an egg and a flax egg to make them vegan, and both options were incredibly delicious. The flax egg version was maybe the slightest bit softer, but they were still awesome.
Can you make these blondies nut-free?
I also included a nut-free option in the recipe card below. They’re easily made nut-free by replacing the cashew butter with a nut-free butter like sunflower seed butter or tahini.
Can I use a different berry?
You could sub in the berries for your other favorite berry, or use a combo of berries! I’m personally partial to the cashew/raspberry combo. The cashew butter brings that inherent rich sweetness that cashews have which pairs so wonderfully with the bright, tart raspberries.
Blueberries, blackberries, huckleberries, or any of your other favorites would also be fabulous.
You can have these babies out of the oven in just a half hour – time to get baking! Enjoy :)
I’m a blondie FANATIC. These are the ones you should try next:
- Paleo Chocolate Chunk Blondies
- Peanut Butter & Jelly Blondies (Gluten Free + Vegan)
- Peanut Butter Chocolate Chunk Blondies (Gluten Free + Refined Sugar Free)
Gluten-Free Raspberry Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Vegan Raspberry Blondies are incredibly soft and chewy and full of bright berry flavor. These gluten-free blondies are made with cashew butter, coconut flour, and fresh raspberries! Ready in 30 minutes.
Ingredients
- ½ cup thick cashew butter, use sunflower seed butter or tahini to keep them nut-free
- ¼ cup coconut oil, melted
- ¾ cup coconut sugar
- 1 large egg, can also use flax egg – whisk together 1 tablespoon ground flax seeds + 3 tablespoons water and let stand for 5 minutes
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a bowl, whisk together the cashew butter, coconut oil, coconut sugar, egg (or flax egg), and vanilla extract until smooth and combined. Stir in the coconut flour, baking soda, and salt. Fold in the raspberries.
- Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
- Cool completely, and then cut into 16 squares.
- Store in an airtight container at room temperature or in the refrigerator; freeze for long-term storage.
Notes
If you don’t have coconut flour, you can use 1 cup blanched almond flour instead. Alternatively, if you’re avoiding nuts, you can use tahini or sunflower seed butter in place of the cashew butter to keep it nut-free.
Rachel!!!! These look amazing! And the photos still turned out great :) I love that combo of cashew butter and raspberries – so good!
Thanks so much Lucia! The cashew butter adds such a nice buttery richness – it’s the best!
Giiiiirl! It’s so funny how we can be our own worst critic – these photos look amazing! I’m watering at the mouth to the extent that I feel like I need to drop everything and bake them! I also have all the ingredients on hand, so this could be one of those dessert-for-all-the-meals days ;) Bravo, sister!
I hope you’ll give them a go, Julia! Thanks so much for all the kind words :)
Man do these look fabulous! Perfect use for the last of summer’s berries!
Thanks so much Casey!
Rachel, these blondies are pretty much spot-on PERFECTION! I never would have thought of adding raspberries to blondies and that’s pretty much the best idea ever. These look SO insanely chewy!
Thanks so much Sarah! They’re really fabulous :)
I love your photos! Going to give these a go now it’s berry season in Australia!
Thanks so much Shanai! Hope you love them.
It looks like there are freeze dried raspberries in the photo and the Blondies. The recipe calls for fresh. Could you elaborate on that? Freeze dried would make it easier when Fresh can’t be found in the store.
Thank you.
Hi Karl, I did put a few freeze dried raspberries on top of the blondies for the photos, but I didn’t love the texture they took on after they were baked and cooled. You certainly could use them, but I preferred the fresh raspberries, which is why I called for them in the recipe.
Hi, what about frozen raspberries? I would lile to try the recipe but I only have frozen raspberries. Would they still work as desired in this recipe please? I have some fresh raspberries that I picked from the garden and froze or supermarket frozen raspberries. Also, should I defrost before using in recipe? Thank you.
I would stick with fresh for these, as the added liquid from frozen berries might make them a little bit too mushy. If you were going to use frozen, defrost and drain as well as you can before using – no guarantees it’ll turn out right though, since I’ve only had good results with fresh berries.
I tried to make them with frozen raspberrys today. And I drained them as well as I could, but when I baked them the berrys still lost a lot of liquid that burned on the surface. They still taste pretty good, but they look horrible.
Hi Amelie, that’s why I recommend making these with fresh raspberries – frozen just adds too much liquid!! Glad they still tasted good though.
Any alternative for cocunut sugar?
You could use any granulated sweetener, I’ve only tested with coconut sugar though!
I switched the cashew butter for almond butter as it was all i had in the cupboards, but oh my god these are soooo good! The smell from the mix pre baking made me want to eat them straight away! But it was so worth the wait!
So glad you enjoyed them, Lucy! Thanks so much for your feedback :)
I loved this recipe!! I did them with a flax egg and turned out amazing! Each one of your recipies is great. Thanks for sharing
So thrilled you’re loving the blondies, Lu! Thanks so much for your feedback :)
Ive tried these with the raspberries and they came out a bit too watery. Next I made them with Almond butter and swapped out the raspberries for blueberries. Came out amazing. Baked them for about 22 minutes.
Thanks so much for the feedback, Liz!!
could you substitute the coconut flour with almond or oat flour?
Hi Estella! Yes, if you’re substituting, I would use one cup of either of those flours instead of the coconut flour!
I made this yesterday and it didn’t come together at all. It was a gloppy mess even after baking an extended time. I will add more coconut flour next time. It was delicious though.
Hi Genevieve, how odd! Any chance you maybe used frozen berries that weren’t drained? It seems like the dough was too wet. It should be similar in texture to cookie dough before baking, so add extra coconut flour as needed to get that consistency. Sorry it didn’t work out as you’d hoped, but glad that it was still tasty :)
Hi! I wanted to try your recipe but I can’t use any nut butter or tahini. Could I use coconut butter??
Hi Kai, coconut butter, unfortunately, doesn’t work quite the same way as nut and seed butters do. Could you use sunflower seed butter?
These look so yummy! I’m wondering if you can really taste the cashew butter? I have some and want to use it in a recipe which really brings out its slightly sweet creamy flavour rather than masking it. If the cashew butter is prominent, do you think these would still taste great without raspberries?
Hi Sara! I’d think you can definitely make these without the raspberries for a cashew-butter centric recipe :) using roasted cashew butter will amplify their flavor a bit too. Enjoy!!
Unfortunately these weren’t gooey and moist – I should’ve been able to tell when the batter itself wasn’t pourable/liquidy/wet. Wasn’t a fan of the texture, a bit too dry for a blondie.
I didn’t add raspberries to this, just chocolate chips.
This is my favorite blondies recipe! Been making this in college in 2018 :)
So happy you’re loving them, Minh!