Fall Recipes, Sweets, Vegan Food

Vegan Blondies with Maple Buttercream


The most perfect blondies with maple buttercream – dairy-free, egg-free, and fully vegan! So decadent, perfectly sweet and the best recipe for weekend baking!

The base of these tastes like a rich butterscotch, while the icing is lightly maple flavoured and extremely buttery-creamy. They’re perfect for a mid morning snack with a cup of coffee or for a fall gathering/family dinner! The pan likely won’t last, everyone will go back for more! My dad actually ate 3 in one sitting. He has a sweet tooth, but he is always pretty honest when it comes to any baked goods, so you know these are really good.

Truthfully, I have been in search of a good vegan blondie recipe for ages! I came up with a delicious recipe a few autumn’s ago that was a caramel chai spice version, but this one is definitely better. That one is like ooey gooey apple caramel which IS delicious, but these are just the perfect basic blondies. I couldn’t believe how perfect the texture is!

So, what are blondies?

Basically, brownies without the chocolate! Think fudgey, indulgent, and sweet. Everything a good brownie is. Minus the chocolate! They’re such a nice switch up from brownies, for people who don’t love chocolate (um, who even are those people) or for when you want to switch it up.

How to make these blondies:

The batter is super easy to make! You need some aquafaba, which is the slightly thick liquid from a can of chickpeas! Its an excellent egg replacer and is a key ingredient for a lot of vegan baked goods!

Beat it together with the brown sugar and melted butter. Then, in a separate bowl, whisk the flour, baking soda, baking powder and salt. Stir it in until just combined, then smooth into your parchment-lined pan.

Its not fancy or difficult at all, which is my favourite type of recipe! They bake for about 23-25 minutes, and while they bake/cool you can mix up the frosting.

This buttercream is soooo yummy, and also so easy to make! Simply let a 1/2 cup of vegan butter (I use Becel sticks) come to room temperature so its easy to mix. Then, mix it together with the maple syrup, vanilla and powdered sugar. I used my stand mixer for this, but a hand mixer works too. Or do it by hand! You arm might be tired but the result is worth it.

If you’re looking for more delicious vegan baked goods, try my:

Snickerdoodle Cheesecake Cookie Bars

Coffee Lover’s Cake with Chocolate Frosting

Fudgey Zucchini Brownies

Almond Butter Fudge Brownies

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Vegan Blondies with Maple Buttercream

  • Author: Liv B
  • Total Time: 2 hours (including cooling time)
  • Yield: 16 blondies


Rich, fudgy and chewy butterscotch blondies with a maple buttercream. Fully vegan!



  • 1/2 cup melted vegan butter
  • 3 tbsp aquafaba (liquid from can of chickpeas)
  • 1 cup lightly packed brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Maple Buttercream:

  • 1/2 cup vegan butter, room temperature or softened
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 3 cups icing sugar/powdered sugar/confectioners sugar


  1. Preheat oven to 375 F. Line an 8 x 8 inch square baking pan with parchment paper.
  2. Make the blondies: In a large mixing bowl, combine melted butter, aquafaba, brown sugar and vanilla and beat until fully combined, about 2 minutes. I used my stand mixer for this.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt until combined. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix – it will be thick! Just mix until no dry ingredients remain).
  4. Smooth into the prepared baking pan. Bake for 23-25 minutes, until starting to crack on top and turning golden on the edges.
  5. Remove from oven and let cool completely before adding frosting.
  6. Make the frosting: In a mixing bowl, add the softened vegan butter, maple syrup and vanilla and cream together until combined. Add 1 cup of powdered sugar at a time, beating until fully combined. Once all the powdered sugar is added it will be very thick. Set aside until ready to use.
  7. Spread the icing over the blondies in an even layer. Cut into 16 pieces (4 rows by 4) and serve! Store in a sealed container at room temperature for up to 4 days or in the fridge up to 1 week.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  1. I made this recipe last weekend and it was just as you said: easy and delicious!

  2. So good!!

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