A Soft Lemon Square

I love blondies when they have a tender center, lightly golden edges, and enough lemon flavor to make every bite feel bright. Aquafaba replaces eggs here, helping create a soft, chewy texture while keeping the recipe completely plant-based. These blondies are a delicious addition to my collection of Vegan Lemon Desserts.

Chewy, Bright, and Easy to Bake

Fresh lemon juice and zest give these squares a lively citrus flavor, while vegan butter adds the rich texture that makes blondies so comforting. Aquafaba helps bind the batter without eggs, and a short bake keeps the center soft. Aquafaba is widely used in vegan baking as an egg replacement for desserts such as blondies, brownies, cakes, and meringues.

Ingredients

• ½ cup aquafaba
• 1 cup granulated sugar
• ½ cup melted vegan butter
• ¼ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup dairy-free white chocolate chips
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice

Mix and Bake

1. Preheat the oven to 350°F.
2. Line an 8-inch square baking pan with parchment paper.
3. Whisk the aquafaba and sugar for 1 minute.
4. Add the melted vegan butter, lemon juice, lemon zest, and vanilla.
5. Whisk until smooth.
6. Add the flour, cornstarch, baking powder, and salt.
7. Stir until just combined.
8. Fold in the dairy-free white chocolate chips.
9. Spread the batter evenly in the prepared pan.
10. Bake for 25 to 30 minutes.
11. Cool the blondies completely in the pan.
12. Whisk the powdered sugar and lemon juice into a glaze.
13. Drizzle the glaze over the cooled blondies.
14. Let the glaze set.
15. Cut into 16 squares.

Easy Ways to Change It

• Add fresh blueberries to the batter.
• Replace white chocolate chips with chopped macadamia-style vegan pieces.
• Add poppy seeds for extra lemon flavor.
• Use gluten-free 1-to-1 flour if needed.
• Sprinkle pistachios over the glaze.
• Leave off the glaze for a less sweet blondie.

Pro Tips

• Use aquafaba at room temperature for easier mixing.
• Do not whip the aquafaba into stiff peaks for this recipe.
• Measure flour carefully to avoid dry, crumbly blondies.
• Stir only until the batter comes together.
• Do not overbake because the center firms as it cools.
• Cool completely before slicing for clean edges.

FAQs

What is aquafaba?
Aquafaba is the liquid from cooked chickpeas, usually saved from a can or homemade batch. It works as a plant-based binder in many vegan baking recipes.

Can I replace aquafaba with another ingredient?
Unsweetened applesauce or a ground flax mixture can sometimes work, but the texture may change. Aquafaba gives these blondies a lighter, chewier structure.

Why are my blondies too dry?
They may have been overbaked or made with too much flour. Remove them when the center is just set and measure flour by spooning it into the cup and leveling it.

Can I make these blondies gluten-free?
Yes, use a certified gluten-free 1-to-1 flour blend and check that the other ingredients are gluten-free. The baking time should remain similar, but check the center before removing the pan.

How should I store the blondies?
Keep them in an airtight container at room temperature for up to three days or refrigerate them for up to five days. Let chilled blondies sit briefly before serving for a softer texture.

Vegan Lemon Blondies

These vegan lemon blondies have tender centers, lightly golden edges, and bright citrus flavor. Aquafaba replaces eggs while vegan butter adds richness, creating soft, chewy squares finished with a simple lemon glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling and Glaze Setting Time 15 minutes mins

Total Time 1 hour hr

Servings: 16 squares

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Blondies

• 1/2 cup aquafaba
• 1 cup granulated sugar
• 1/2 cup melted vegan butter
• 1/4 cup fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup dairy-free white chocolate chips

Lemon Glaze

• 1 cup powdered sugar
• 1 tbsp fresh lemon juice

Equipment

• 8-inch Square Baking Pan
• Parchment paper
• Mixing bowl
• Whisk
• Spatula
• Wire rack

Method

 

1. Preheat the oven to 350°F (175°C).
2. Line an 8-inch square baking pan with parchment paper.
3. Whisk the aquafaba and sugar for 1 minute.
4. Add the melted vegan butter, lemon juice, lemon zest, and vanilla.
5. Whisk until smooth.
6. Add the flour, cornstarch, baking powder, and salt.
7. Stir until just combined.
8. Fold in the dairy-free white chocolate chips.
9. Spread the batter evenly in the prepared pan.
10. Bake for 25 to 30 minutes, until the center is just set.
11. Cool the blondies completely in the pan.
12. Whisk the powdered sugar and lemon juice into a smooth glaze.
13. Drizzle the glaze over the cooled blondies.
14. Let the glaze set.
15. Cut into 16 squares and serve.

Notes

Use room-temperature aquafaba and do not whip it into stiff peaks. Measure the flour carefully and stir only until the batter comes together. Avoid overbaking because the center firms as it cools, and cool the blondies completely before slicing for clean edges. For variations, add blueberries, poppy seeds, pistachios, or dairy-free macadamia-style pieces, or use a certified gluten-free 1-to-1 flour blend. Store in an airtight container at room temperature for up to three days or refrigerate for up to five days.

A Bright Baking Finish

These vegan lemon blondies are soft, chewy, and full of sunny citrus flavor. Aquafaba keeps the recipe egg-free while helping create a tender center that makes every square satisfying. They are perfect for vegan desserts, easy baking, cookies, or healthy sweet treats shared with friends. Add the glaze, let it set, and enjoy a bright little lemon square.

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