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
- 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.
How to make it
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
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Gluten-Free Sweet Potato Chocolate Blondies
Ingredients
- 100 g white rice flour
- 100 g oat flour
- 50 g almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 80 g roughly chopped dark chocolate
- 250 g sweet potato puree
- 100 ml agave syrup
- 80 ml coconut oil
- 80 ml rice milk at room temperature
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.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
3 comments
These are so good! I used applesauce instead of date syrup and brown rice flour instead of white rice flour, so the texture wasn’t exactly blondie-like but still delicious nonetheless. Love your recipes, thanks so much for sharing 🙂
Is that sweet potato raw when it’s puréed?
Hi, Roberta! It’s baked. Check How to bake sweet potatoes and make a puree for instructions.