327. Cake Batter Bars [Flourless, Gluten Free, Vegan]

Cake Batter Bars| w beans, GF, vegan | Ann Ning Learning How

These aren’t brownies, promise.  They just look dark bc I made them from beans and the only beans I had were a dark rosy color.  I started feeling better last week and was itching to make something in the kitchen and I was craving cake mix bars.  But after careful combing through both pantries I ascertained that we had no cake mixes in the house.  So I figured I’d Google quick and easy blondies and I happened upon a recipe from one of my favorite sources – Chocolate Covered Katie.

I have long resisted the idea of bean baking.  But I tried it this time since it seemed like the lowest hanging fruit and I adapted the recipe to better suit my measuring, lower sugar, and cake-batter(ish) requirements.  If you want the original chocolate chip blondie (with peanut butter) original recipe go to the source here.

Cake Batter Bars [Vegan, Gluten Free, with beans]

Adapted from Chocolate Covered Katie
Preheat oven to 350.  Grease an 8×8 pan.

  • 1 can (~15 oz) beans, drained and rinsed.  (The color of your beans will influence the color of your bars.  That’s why mine are dark and I cannot call them “blondies” in good conscience.)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut sugar (or sub brown if you like)
  • big splash of vanilla
  • small splash of almond extract
  • ¼ cup ground flax
  • ¼ c almond butter
  • handful of chocolate chips & palmful of sprinkles

Grind everything (except the chips and sprinkles) in a food processor or high-speed blender until nice and smooth.  Mix in the chips and sprinkles.  Spread into your greased 8×8 pan.  Decorate the top with more chips and  sprinkles if you like.  Bake for about 30 minutes at 350.

J came over later that night to drop off the CSA we’re sharing so I made her sample the goods.  Of course they looked better once my food stylist arranged them for me.


More vegan cake batter fun from CCK:

So Simple:  Cake Batter Ice Cream from CCK || Ann Ning Learning How

182. So Simple: Cake Batter Ice Cream [from Chocolate Covered Katie]

So Simple:  Cake Batter Ice Cream from CCK || Ann Ning Learning How


I love Cake Batter flavored anything.  Sadly, so many of the recipes I see require you to add some cake mix powder from a box, and I’d rather not do that.  This combination of vanilla extract, a little almond essence and some coconut made me happy and able to resist the “real” Party Cake ice cream in the fridge.  This is basically frozen milk (mine’s unsweetened vanilla almond) pulverized in the Vitamix.  It’s not as creamy as full fat ice cream, and I ate it on a hot day so it looked a little melty, but overall, I really enjoyed it.  I didn’t have any coconut extract, so I just added a spoon or two of desiccated coconut.  I’m sure this boosted the overall calorie count, but my almond milk is 40 calories per cup so I figured there was room to spare, and it was delicious!  The hardest part about this is having the forethought to make the ice cream base and freeze it before hand.  I used an ice cube tray and it was easy peasy.  Making the base itself is a snap – it’s the remembering to do so a few hours before you want to eat it that’s difficult.  So here’s the recipe.  Go make it now.  Chocolate Covered Katie’s Cake Batter Ice Cream