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lemon butter blondies

Lemon Butter Blondies with Coconut Glaze

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12
Calories 249 kcal

Ingredients
  

Vegan Lemon Butter Blondies

  • 2 tablespoon flax seed meal
  • 4 tablespoon hot water
  • ½ cup melted vegan butter or coconut oil
  • ½ cup freshly squeezed lemon juice
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 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.

Vegan Coconut Glaze

  • 1 cup powdered sugar
  • ¼ cup full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegan cream cheese
  • lemon zest

Instructions
 

Vegan Lemon Butter Blondies with Coconut Glaze

  • 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: 1gCalories: 249kcalCarbohydrates: 39gProtein: 2gFat: 10g
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