Cherry Blondies
A vegan blondie recipe studded with plump juicy cherries.
Course:
cake, Dessert, Snack
Keyword:
afternoon tea, Blondies, cake, cake recipe, cherries, egg free cake, snack
Gather
- 100 g plain yogurt (I used alpro plain soya)
- 100 ml milk (I used unsweetened Oat)
- 1 teaspoon apple cider vinegar
- 250 g plain flour (gluten free if required)
- 150 g sugar (I used granulated)
- 50 g coconut milk powder (or sub more flour)
- 5 teaspoons baking powder (check quantities per 100g on your packet)
- pinch of salt
- 100 g butter melted (I used Vitalite)
- 1 teaspoon vanilla extract
- 200 g frozen cherries (defrosted & drained)
Prepare
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Whisk the yogurt and milk together, then add the apple cider vinegar and mix well. Set aside.
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In a large bowl combine the flour, sugar, coconut milk powder, baking powder and salt.
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Add the milk mixture, the butter and the vanilla to the dry mixture. Combine everything thoroughly.
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Put a layer of the batter in the bottom of your ovenproof tin.
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Dot the cherries around, then cover with the remaining batter ensuring that all the cherries are sealed with batter.
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Gently tap the tin to level it out.
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Bake at Gas Mark 4 (350f / 175c) for 40-45 minutes. The blondie should be pulling away from the edges of the tin and be a lovely golden colour.
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Leave in the tin to cool for 10 minutes, then turn out and cool on a wire rack.
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Enjoy!
