These soft and chewy vegan apple blondies with caramel sauce combine the flavors of apple cake and apple pie bars into one cinnamon-spiced fall dessert! The blondie recipe is very quick and easy to make, requiring less simple ingredients but SO delicious! So let’s start making them!
*Note: I recommend watching the recipe video for visual instruction!
Prepare the apples:
Peel and chop the apples. Add to a bowl with sugar and cinnamon. Toss to combine. (Optionally, you can cook them in 2-3 tbsp water over medium heat until slightly softened, about 3-5 minutes).
Make the Blondies:
Preheat oven to 355°F (180°C). Lightly grease an 11x7-inch (or similar size) baking pan and line the bottom with parchment paper, leaving an overhang on the sides (*as shown in the step-by-step pictures above).
Slice the butter and place in a large pot or skillet. Slowly melt the butter over medium heat, stirring occasionally. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar. Add the melted vegan butter, apple sauce, and vanilla extract. Stir until combined, then fold in the chopped apples. (The batter will be thick and sticky).
Transfer batter to prepared pan and press down into an even layer. (I suggest using a lightly greased spatula). Bake for about 35 minutes or until the top is golden and a toothpick comes out mostly clean with a few crumbs attached. (The longer you bake the blondies, the cakier they‘ll be. So if you want chewy blondies, make sure not to overbake them.)
Remove from the oven and allow to cool completely in the pan. Then, lift out the blondies using the parchment overhang.
Top with walnuts for crunch and drizzle with caramel sauce or serve as they are. Slice and enjoy!
Instead of apple sauce, you can sub 1 small mashed banana or 2 flax-eggs. To make the flax-eggs, mix 2 tbsp ground flaxseeds + 6 tbsp warm water in a small bowl, then set aside for 5 minutes to thicken. (If you’re not vegan, you can sub 2 regular eggs).
I recommend using all-purpose flour for the best texture. To make these blondies gluten-free, use a gluten-free flour blend 1:1. (Please take note that when using another flour like oat flour or whole grain flour, the blondies won’t get as soft as when using all-purpose flour).
You can store leftover blondies covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months. I suggest to place them in an airtight freezer container with sheets of parchment paper between each blondie to avoid sticking. To thaw, place in the refrigerator overnight.
They’ll be harder when chilled so I suggest removing them from the fridge 1 hour before serving to come to room temperature or pop in the microwave for a few seconds until soft and chewy again!
Please read my blogpost for additional information about this recipe.
Nutrition is calculated automatically and should be used as estimate.