Blondie Brownie Cake with Almond Butter Caramel & Chocolate Ganache
Sometimes you just want to eat cake. Nothing fancy… just dense, decadent cake. This Blondie Brownie Cake satisfies that craving and then some. Kids will go crazy over it. Grownups will appreciate the sophistication of the Almond Butter Caramel and Chocolate Ganache. It’s super easy to throw together and a slice served warm out of the oven is a slice of heaven itself.
I made a double batch of this yumminess and shared one pan with friends and the other with family. It was a big hit all around. Trust me, one way or another, this blondie cake is gonna getcha. ; )
Here’s what you’ll need:
For the Cake
- 1.5 cups unbleached, all-purpose flour
- 1 cup sugar
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup water
- 1/4 cup unsweetened vegan milk (I used soy milk)
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/2 cup vegan chocolate chips (I use Enjoy Life brand which can be found at Whole Foods and Target!)
For the Almond Butter Caramel
- 1/2 cup coconut oil
- 1/2 cup creamy almond butter
- 1/2 cup pure maple syrup
- 1 tbsp pure vanilla
- 1/2 tsp salt (only if almond butter is unsalted)
For the Chocolate Ganache
- 2 tsp coconut oil
- 1/4 cup vegan chocolate chips
Preheat your oven to 350 degrees and lightly oil a square brownie pan.
Combine the flour, sugar, baking powder and salt. In another bowl, whisk together the water, milk, applesauce and coconut oil. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
Pour the batter into the brownie pan and bake for 40 minutes or until a toothpick comes out clean.
While the cake is in the oven, prepare your Almond Butter Caramel. Simply blend all of the ingredients until smooth. You’ll definitely want to taste this right out of the blender. It’s so delicious! Just be sure to leave some for the cake!
When the cake has finished baking, remove it from the oven and allow it to cool. Before serving, make your Chocolate Ganache by heating the coconut oil and chocolate chips in a small saucepan over low-medium heat, stirring constantly until smooth.
Drizzle the Almond Butter Caramel and Chocolate Ganache over the cake in a cross hatch pattern. Cut into slices and enjoy!