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–+ servings
Freshly baked vegan dairy-free Easter blondies topped with colourful mini eggs
5 from 1 vote
Cook Time20 minutes
Prep Time10 minutes
Servings6 blondies

Ingredients

  • 250 g plain flour
  • 190 g white sugar
  • 1/4 tsp baking powder
  • 2 tbsp vanilla extract
  • 250 ml water
  • 1/4 cup neutral-flavor oil (such as vegetable oil)
  • 150 g vegan white chocolate drops or buttons (optional)
  • 1 tbsp cacao powder
  • vegan chocolate mini eggs to decorate

Instructions

  • 1. Pre-heat the oven to 200°c.
  • 2. Add all the dry ingredients to a medium-sized bowl. Give it a little mix with a whisk.
  • 3. Add the remaining ingredients (apart from cacao powder) and mix using a spatula.
  • 4. To make the chocolate drizzle, simply take 1/3 cup of the batter into a small bowl, then add 1 tbsp of cacao powder and mix. Set aside.
  • 5. Now add the cake batter to a baking tin (30x17x6), and spread it out. Add the chocolate drizzle and use the end of a fork or knife to twirl it around.
  • 6. Bake the cake for 20 minutes. Right after taking it out of the oven, add the vegan chocolate eggs and optional vegan white chocolate drops. Enjoy!