Flourless cake batter blondies are a sweet and festive paleo treat. These blondies are easy to make and their gooey texture is filled with cake batter flavor. Make this easy and healthy treat and delight kids and adults!
Cake batter flavor is definitely having a moment in the food world. It seems like every food item I see is adding a cake batter or birthday cake flavor. I am jumping on the trend with these flourless cake batter blondies.
My take on the cake batter trend is a flourless and paleo blondie that is make without processed sugars. I tried this recipe many times with different flours and sweeteners. The final product ended up being completely flour free.
These flourless cake batter blondies are a sweet little paleo treat that you prep for the week and grab each time that sweet tooth strikes. These blondies would also be perfect to make and bring to a party or gathering. Keep reading to see just how easy it is to make these flourless cake batter blondies.
Delicious, soft blondies without any flour?!
As the title says these gooey and delicious cake batter blondies are made without flour. The bulk of the batter for these blondies comes from Japanese sweet potato and cashew butter. You can use a regular sweet potato, but your blondies will no longer have that classic blonde color.
Clearly the cake batter trend has caught my eye, but using potatoes to bulk up your baked goods is another food trend that I see a lot lately. Donut shops like one I went to in Maine opt for potato flour to keep their bake shop completely gluten free. I think next on my list of paleo baked goods to try out are some homemade potato donuts.
When it comes to baking my biggest complaint is that I have to use a bunch of mixing bowls and my kitchen is left a disaster once I am done. I made sure that these flourless cake batter blondies are not only easy to make, but also make cleanup a little easier. All of the ingredients go into the food processor and then into the oven to bake.
I made a quick 1 minute tutorial video so you can all see just how easy it is to make these flourless cake batter blondies. It truly is as simple as gathering your ingredients, combining them in a food processor and then baking them. Hit play on the video above to see what I mean!
What kitchen tools and ingredients will I need to make these healthy blondies?
To make flourless cake batter blondies you will need a food processor and an 8×8 baking pan. If you do not have a food processor, you can use a high speed blender. Just be sure to add the eggs after you’ve mixed together the other ingredients.
The ingredients you will need for the flourless cake batter blondies are Japanese sweet potato, coconut oil, cashew butter, almond extract, maple syrup, eggs, baking powder, salt and, of course, sprinkles!! You can swap the cashew butter for other nut butters, but it may effect the taste. The almond extract is essential so do not forget it!
Let’s make some Flourless Cake Batter Blondies!
To make these flourless cake batter blondies preheat the oven to 350F and line an 8×8 baking pan with parchment paper. I like to spray my pan with a little coconut or avocado oil spray before I lay down the parchment. Next, cook and cool a Japanese sweet potato and mash with a fork – to do this quickly you can cook the sweet potato in a microwave for about 5 minutes and 30 seconds.
After the sweet potato is cooked and cooled add 1 cup mashed sweet potato, coconut oil, cashew butter, maple syrup and almond extract to a food processor. Process until mixture is fully combined and fluffy. Crack 2 eggs into the food processor and process again. Add baking powder and salt to the food processor and process once more.
Then remove the blade from the food processor and mix sprinkles in with a spatula. Pour the batter into the pan and smooth out with a spatula. Top your flourless cake batter blondies with more sprinkles. Place the pan in the oven and cook at 350F for 40 minutes.
Allow blondies to cool completely before cutting into 9 even squares. Store in an airtight container in the refrigerator for up to 5 days or longer in the freezer!
Keep reading to see the full recipe. If you make flourless cake batter blondies, let me know in the comments or on Instagram!
- Cook and cool a Japanese sweet potato and mash with a fork – you can do this quickly in a microwave by puncturing and cooking for 5 mins 30 seconds in a micowave
- Preheat oven to 350F and line an 8×8 baking pan with parchment paper
- Add 1 cup mashed sweet potato, melted coconut oil, maple syrup, cashew butter, and almond extract to food processor and process until fully combined and fluffy
- Crack 2 eggs into the food processor and process again
- Add baking powder and salt to the processor and process once more
- Remove the blade from the food porcess and add fold sprinkles into the batter with a spatula
- Pour batter into the backing pan and top with additional sprinkles
- Bake at 350F for 40 minutes
- Remove brownies from the oven and allow to cool fully before cutting into 9 even squares
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer