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Gluten-Free Sweet Potato Chocolate Blondies

by Nensi Beram
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Gluten-Free Sweet Potato Chocolate Blondies

Recipe characteristics

  • Requires only one bowl
  • It’s quick and easy to make
  • Delicious combination of sweet potatoes and chocolate chunks.
  • Simple yet delicious treat that goes perfectly with a cup of coffee or tea
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat. It is used as an alternative to wheat flour in gluten-free baked goods.
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. I haven’t tested this cake with almond meal.
  • Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance.  Check How to make sweet potato puree for instructions.
  • Agave nectar: You can use maple syrup as a substitute.
  • Coconut oil: Coconut oil makes a wonderful substitute for butter and other oils.
  • Rice milk: Substitute it with soy milk, oat milk or almond milk. 
  • Dark chocolate: I added chopped dark chocolate with 85 percent cocoa solids but, if you prefer, you can use chocolate chips instead. 
  • Cinnamon: If you don’t have cinnamon powder, pumpkin pie spice is a great replacement.

Gluten-Free Sweet Potato Chocolate Blondies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.

Step 2

In a large bowl, mix together the dry ingredients: white rice flour, oat flour, almond flour, cinnamon powder, and baking powder.

Step 3

Add sweet potato puree (check How to make sweet potato puree for instructions), coconut oil, agave syrup, and rice milk, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 4

Fold in roughly chopped dark chocolate chunks with a spatula. 

Step 5

Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 25-30 minutes, loosely cover the blondies with a sheet of aluminum foil to prevent the top of the blondies from burning.

Step 6

Remove from the oven and let it cool fully before slicing. 

How to store it

  • Store leftover blondies in an airtight container in the refrigerator for up to 3-4 days.

How to freeze it

  • Let the slices cool completely before freezing.
  • Freeze the slices in a single layer on a flat surface, then pile the slices into a sealed, freezer-safe container.
  • Slices can be stored in the freezer for up to 2-3 months.

Tips and how-tos

How to roast sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless sweet potato flesh in a blender or food processor.
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Gluten-Free Sweet Potato Chocolate Blondies
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Gluten-Free Sweet Potato Chocolate Blondies

Gluten-Free Sweet Potato Chocolate Blondies

Nensi Beram
Gluten-Free Sweet Potato Chocolate Blondies combine sweet potato puree with dark chocolate chunks. This is a simple plant-based treat that goes perfectly with a cup of coffee or tea.
Prep Time 20 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 16
Calories 169 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
  • In a large bowl, mix together the dry ingredients: white rice flour, oat flour, almond flour, cinnamon powder, and baking powder.
  • Add sweet potato puree (check How to make sweet potato puree for instructions), coconut oil, agave syrup, and rice milk, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Fold in roughly chopped dark chocolate chunks with a spatula. 
  • Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 25-30 minutes, loosely cover the blondies with a sheet of aluminum foil to prevent the top of the blondies from burning.
  • Remove from the oven and let it cool fully before slicing. 
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Sweet Potato Chocolate Blondies
Serving Size
 
16
Amount per Serving
Calories
169
% Daily Value*
Fat
 
9
g
14
%
Sodium
 
63
mg
3
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten free vegan blondies, sweet potato blondies

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