vegan & gluten-free miso salted caramel blondie recipe

Miso Salted Caramel Blondies (GF)




I know many of you already love my vegan brownie recipe. Well, so do I. It took me years to develop to get it where it is today.

So, I knew it would make a great base for a vegan blondie recipe.

What are blondies?

Blondies are oozy caramel-y tray bake style cakes. 

They are basically brownies’ little sister since they are made using the same style of cake mix, but as the name suggests, blondies are blonde, and brownies are brown.

What is the Difference Between Brownies and Blondies?

Brownies are made using cacao/cocoa powder and chocolate chips whilst blondies are lighter and more vanilla-based, often featuring white chocolate chips.

What do Blondies Taste Like?

Blondies, much like their brownie counterpart, are rich and deep in flavour. They have a subtle vanilla taste with a rich caramel depth.

The blondie recipe we have created here also has a salted note, aided by the amazing white miso.

vegan & gluten-free miso salted caramel blondie recipe

Can you use miso in baking?

Never baked with miso before?

Well, you should.

Miso adds a whole other level to your baking. I love the salty umami flavours that help to balance out the sweetness in baking.

Don’t knock it until you’ve tried it!

But don’t worry, if you aren’t a miso lover, just leave out the caramel and bake the rest like normal.

Love Miso?

So do I, so why not check out more of my:

What can you serve with vegan blondies?

You can serve your vegan blondies with whatever you fancy as they have quite a neutral flavour. Try out a vegan ice cream or a vegan single cream on top of still warm vegan blondies. Yum.

I like to smother my vegan blondies in heated up Oatly Custard. It is the perfect accompaniment to these vanilla-ry blondies.

How do you veganise blondies?

Vegan baking is now incredibly easy. There are so many effective vegan egg substitutes out there now, so whether you have a pre-bought vegan egg mix, or you’d rather experiment with making a chia egg, they will all work in this vegan blondie recipe.

The reason we pick aquafaba here is that we like how light and airy it makes the cake mix. However, it can be quite temperamental, as you’ll need to whisk the aquafaba until it forms stiff peaks. Then you’ll want to be very careful when adding in the sugar and folding in the rest of the mix, so you don’t lose all the air you just whisked into it.

The results are definitely worth it though!

If you’d prefer a safer and easier option, try out a chia or flaxseed egg.

The vegan blondie recipe

Enough of my rambling, let’s get baking! And eating, of course.

vegan & gluten-free miso salted caramel blondie recipe

Miso Salted Caramel Blondies

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
w/ white choc chips
Prep Time 45 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 12 pieces


  • 1 Brownie Tin 9x9


Miso Caramel

  • 50 g White Miso
  • 90 g Brown Sugar
  • 60 g Full Fat Coconut Milk - the solid bit at the top of the can
  • 1/2 tsp salt

Blondie Wet Ingredients

  • 1 tsp Vanilla Bean Paste
  • 50 g Maple Syrup
  • 40 g Plant Butter
  • 180 g Peanut Butter

'Egg' Mix

  • 9 Tbsp Aquafaba approx. one tin of chickpeas
  • 120 g golden caster sugar

Dry Ingredients

  • 150 g Gluten-Free Self Raising Flour - I use Doves


  • 100 g White Choc Chips
  • 50 g Macadamia nuts


  • Mix all the caramel ingredients in a saucepan, except the salt, and place on a medium-high heat. Melt together gradually and then simmer for about 8 minutes until slightly thickened. Take off the heat and mix in the salt, it will continue to thicken as it cools.
  • Beat together all the blondie melting ingredients, except the peanut butter. Place in a heatproof bowl above a saucepan of boiling water and slowly melt the ingredients together. Take off the heat, mix in the peanut butter and set aside to cool
  • Sieve the flour into a large mixing bowl and set aside with the sieve for later
  • Preheat oven to 160C fan/180C conventional
  • Now start whisking the chickpea water using an electric whisk for about 10 minutes, until you start to see stiff peaks forming (as if you were making meringue). Test that the mix is semi-solid and won't fall on your head if you tip it upside down!
  • Once stiff, start whisking in the sugar one spoonful at a time so that it slowly incorporates and maintains its firmness. It should end up looking shiny and stiff.
  • Fold the beated peanut butter mix into the chickpea water foam using a large metal spoon. Make sure you don't beat any of the air out! What you should end up with is a mousse like substance.
  • Re-sieve the flour into the mousse, add in the salt, and fold this in until it’s just about incorporated.
  • Fold in the macadamia nuts and white choc chips
  • Pour the mix into a greaseproof paper-lined tin and carefully push the mix so it fills the whole tin evenly
  • Bake in the oven for 25 minutes. Check that there is a crisp layer on the top of the blondie and that it only wobbles slightly. If not, put it back in for another 5/10 minutes. You can put foil over the top to make sure it doesn't burn.
  • Let it cool down/scoff it down as soon as it's cool enough to eat…maybe add vegan custard for extra yumminess!

2 Responses

  1. About to make these (I have my mise en place ready) only to realize it does not say what size tin to use! 9×9? I’m hoping so…

    1. Hi Holly, thank you for your question. I’ll be sure to update the recipe with the tin size. 9×9 will work perfectly, hope they came out well!

Leave a Reply

Your email address will not be published.

Recipe Rating

Here are some other posts you will like!

This website uses cookies, nope not the tasty edible kind. These are those clever virtual ones that help us to create a better experience for you whilst browsing our website.

Be the first to know

Subscribe to receive weekly life-changing updates from Edible Ethics!