Tahini Cake Batter Blondies
I have been on a cake batter kick lately. Although I do love chocolate desserts, vanilla ones are slowly becoming one of my new favorites! There is half of a bottle of sprinkles waiting in my cabinet so except a few more cake batter desserts to come!
These tahini cake batter blondies are my latest cake batter creation - and dare I say my favorite blondies yet! I really nailed the texture on these - the key is using applesauce as an egg substitute which gives a super fudgy texture! The tahini is a butter substitute in these blondies, and I love the nutty flavor it gives. Oat flour gives these blondies fiber and prevents blood sugar crashes. All in all this is a pretty healthy dessert, but it tastes decadent.
However, if you want you could sub any nut or seed butter you could. Vegan butter could also be subbed. I don't recommend swapping out the oat flour with any other flours. The apple sauce could probably be subbed for a flax egg with varying texture results.
If you try this recipe, let me know what you think in the comments!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
Ingredients
Wet
- 1/4 cup + 2 tbsp coconut sugar (or sub brown sugar)
- 1/4 cup maple syrup (any liquid sweetener works)
- 1 tbsp vanilla extract
- 1/4 tsp almond extract (omit if sensitive to nuts but this gives the cake batter flavor!)
- 1/3 cup apple sauce (can sub a flax egg, but apple sauce gives the best texture!
- 2 tbsp plant milk
- 1/2 cup tahini (any nut or seed butter works, could also probably use vegan butter!)
Dry
- 1 1/2 cups + 1 tbsp oat flour
- pinch salt
- 1 1/2 tsp baking powder
- ~1/4 cup sprinkles
Instructions
- Preheat oven to 350 degrees.
- In a bowl mix together your wet ingredients. Pour in dry ingredients except for your sprinkles and mix. Lastly mix in your sprinkles.
- Pour batter into a lined or grease 8x8 dish.
- Bake for 20-22 minutes. Remove from oven and let cool for 10-15 minutes before slicing.
Find it online: https://avocadoskillet.com/vegan-tahini-cake-batter-blondies/