Indulge in these irresistible Lemon Butter Blondies topped with a creamy Coconut Glaze. A delightful blend of tangy lemon and rich coconut, these blondies are the ideal treat for your summer gatherings. With their vegan and optional gluten-free composition, they're sure to impress every guest. Easy to prepare and even easier to devour!
Lemon Blondie Ingredients
- 2 tablespoons flax seed meal (to make flax eggs)
- 4 tablespoons hot water (to make flax eggs)
- ½ cup melted vegan butter (substitute with coconut oil or regular butter)
- ½ cup freshly squeezed lemon juice
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ? teaspoon salt
- 1 ½ cups all-purpose flour (for a gluten-free option, use King Arthur Measure for Measure flour)
Coconut Glaze Ingredients
- 1 cup powdered sugar
- ¼ cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon regular or vegan cream cheese
- Fresh lemon zest for garnishing
How To Make Lemon Blondies
- Preheat & Prep Pan: Begin by preheating the oven to 350°F (175°C). Generously grease an 8-inch metal baking pan with your choice of non-stick spray, vegan butter, or coconut oil.
- Prepare Flax Egg: In a small mixing bowl, combine flax seed meal with hot water, stirring well. Allow the mixture to sit for about 1-2 minutes, or until it achieves a gel-like consistency. Alternatively, you can use one regular egg if not strictly vegan.
- Mix Wet Ingredients: In a medium-sized mixing bowl, blend together the lemon juice, melted vegan butter, flax egg, sugar, vanilla extract, baking powder, and salt.
- Add Flour: Gradually fold in the flour, ensuring a smooth blend. If the batter is excessively thick, add a dash of almond or oat milk to achieve the desired consistency.
- Bake: Pour the batter into your prepared baking pan, spreading it evenly. Place it in the oven and bake for 25-30 minutes. The edges should turn golden-brown, indicating it's ready.
- Prepare Coconut Glaze: While the blondies are baking, whisk together the powdered sugar, coconut milk, vegan cream cheese, and vanilla in a bowl. Adjust the consistency by adding more coconut milk or powdered sugar as needed.
- Serve: Once baked, allow the blondies to cool slightly before pouring over the creamy coconut glaze. Garnish with a sprinkle of lemon zest. For an added treat, serve warm, and enjoy!
Frequently Asked Questions
How do we store leftover lemon blondies?
To store leftover blondies, place them in an airtight container and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm them in a microwave for about 20 seconds or until desired warmth is achieved. Enjoy them as if they were freshly baked!
Can I use a regular egg instead of flax eggs?
If you prefer to use a regular egg instead of the flax egg in this recipe, simply omit the flax seed meal and water mixture. Replace the flax egg with 1 large egg. Incorporate it into the batter as you would the flax mixture, ensuring a smooth and consistent blend. Adjust baking times as necessary, as using a regular egg may slightly alter the baking duration.
Other Lemon Recipes
Lemon Butter Blondies
If you're looking for the perfect treat to serve at your end of summer backyard barbecue, these vegan lemon butter blondies are a must try! This crowd pleasing recipe is a delicious lemony treat that everyone will love and no one will guess is vegan and gluten free (optional). Double the batch to make this for an even bigger get together!
Ingredients
Lemon Butter Blondies
- 2 tablespoon flax seed meal used to make flax eggs
- 4 tablespoon hot water used to make flax eggs
- ½ cup melted vegan butter or coconut oil or regular butter
- ½ cup freshly squeezed lemon juice
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Coconut Glaze
- 1 cup powdered sugar
- ¼ cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon regular or vegan cream cheese
- lemon zest
Instructions
How To Make Lemon Butter Blondies
- Preheat the oven to 350. Grease an 8 inch or smaller metal baking pan with non stick spray, vegan butter, or coconut oil.
- Prepare the flax egg in a small bowl, by mixing the flax seed meal with the hot water. Set aside for 1-2 minutes until it thickens. Alternatively, you may skip this step and use one egg in place of the flax egg.
- In a medium sized mixing bowl, mix the lemon juice, melted vegan butter, flax egg, sugar, vanilla, baking powder, and salt together. Then, add the flour and mix until a thick batter is formed. It should be thicker than cake batter but not as thick as cookie dough. If it's too thick, you may add a splash of almond or oat milk to thin it out. Pour the batter into the greased baking pan and bake for about 25-30 minutes or until its completely risen and golden around the edges.
- While the lemon butter blondies bake, use a whisk to mix the powdered sugar, coconut milk, vegan cream cheese, and vanilla to make the coconut glaze. Add more coconut milk to thin the glaze and add more powdered sugar to make it thicker.
- Allow the lemon blondies to cool for a few minutes before drizzling with the coconut glaze. My family likes these warm so feel free to serve warm or reheat in the microwave before serving 🙂
Video
Nutrition
Serving: 1Calories: 241kcalCarbohydrates: 38gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 126mgPotassium: 27mgFiber: 2gSugar: 27gVitamin A: 243IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
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