Vegan Whole Wheat Gingerbread Blondies

Posted by in Christmas, Cooking, Sweets | 0 comments

Hello & Happy Thursday!!
As we are counting down the days to Christmas, I decided to crank out a few more holiday dessert concepts. Because let’s face it, in less than a week, it will be the beginning of a new year.. 
Which means less indulgent concepts and more everyday meal options! (I love it all)
While I enjoy all varieties of plant based recipes, holiday desserts are the most fun! That’s simply because, there are no rules. You can take whatever you’re craving or whatever is in your fridge and just go wild, because just about everything works!
That being said, I’ve been on a gingerbread binge. For years I was never a gingerbread person. Perhaps it stems from a horrible gingerbread cookie that haunted me for years lol, whatever the case may be, I just wasn’t a fan. However, today.. I’m all about it!
This season I produced whole wheat Gingerbread Men, Gingerbread Pancakes, and a Gingerbread Loaf, and last but not least.. 
Whole Wheat Gingerbread Brownies!!
So what defines a brownie? It’s typically the same ingredients as a cupcake, except there is baking soda versus baking powder and much more butter or oil is used to make amore dense cake. Since these babes don’t have coco power the traditional variety, they fall into the category of a “blondie”. 

What I love about this recipe is, everything! I think it may be the more indulgent recipe I produced due to the butter content, but it’s flavorful, easy, cheesy, fun, different, and just my cup of tea! It packs whole wheat flour, coconut sugar, less than half the normal sugar content, eggnog really adds a flavor punch, and it’s non vegan approved!

Just to convey how good they are:  I rarely crave another bite of something sweet later as I’m always cooking sweets especially this holiday week, so I’m already over it lol. However, I craved this one the same evening because they are just THAT good. 
If you’re looking to manifest your gingerbread obsession or just create a fun modern holiday dessert, you need to try my recipe for Whole Wheat Gingerbread Brownies!
Why this recipe rocks: 
Minimal ingredients
Perf texture
Less sugar in the brownies
Eggnog gives a flavor punch!
Whole wheat flour
Non vegan approved 

Recipe Tutorial 
Vegan Whole Wheat Gingerbread Blondies

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe


    For the blondies:
  • 1 cup vegan butter (you can use coconut oil, will take on that flavor tho!)
  • 1/2 cup coconut sugar or light brown sugar
  • 1/3 cup molasses
  • 2 tbsp vegan egg powder, combined with 1/3 cup almond milk or vegan eggnog
  • 2 teaspoons vanilla extract
  • 1 1/2 whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • For the icing:
  • 4 ounces vegan butter
  • 1 ounce Follow Your Heart vegan cream cheese
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons eggnog or almond milk
  • nutmeg for garnish if desired


  1. Preheat oven to 350°F. Spray a 8-inch cake pan (or quarter sheet pan) with baking spray. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over two of the sides. Press a crease in the parchment at the edges, so it fits snugly into the bottom. Set pan aside.
  2. Melt the vegan butter in a medium size pot over medium heat. Continue cooking for about 4-6 minutes till butter is foaming and turns a medium golden brown. Swirl the pan frequently and watch carefully as butter can quickly go from golden to burned. Don't let it go past medium brown as it will continue to darken a bit more when you take it off of the burner.
  3. Remove from heat and allow to cool for 5 minutes, then add coconut sugar or brown sugar and stir well. Add the vegan eggs and stir till fully incorporated. Add vanilla and molasses and stir well.
  4. Add whole what flour, baking powder and spices and salt to a bowl, combine. Stir until all flour has disappeared. Pour batter into prepared pan and spread evenly .
  5. Bake 25-35 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs. Cool completely before icing.
  6. For the icing, whip the vegan butter and vegan cream cheese in the bowl of an electric mixer until soft and fluffy, about 1 minute. I like to use the whisk attachment for my mixer.
  7. Reduce speed to low and slowly add the powdered sugar. Once the powdered sugar is incorporated, add vanilla and 2 tablespoons vegan eggnog or almond milk. Beat for 3 minutes, stopping to scrape down the sides of the bowl occasionally. You may need to add more liquid if icing is too thick. Add a teaspoonful at a time until desired consistency is reach. You want a creamy and spreadable consistency.
  8. Spread icing over cooled blondies. Sprinkle with nutmeg for garnish, if desired. Allow icing to set for at least one hour. I like to place the whole pan in the refrigerator for about an hour before cutting. You can also cut the edges prior to frosting.
  9. Cut blondies into 2-inch squares. Yields 16 bars if made in an 8x8-inch pan.


If the brownie batter seems dry, add a drizzle of almond milk 1tbsp at a time or ideally more butter.





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