MCLV Mange: Gluten-Free Vegan Cinnamon Blondies

One of the reasons that I started the MCLV Mange series was to share recipes that are SIMPLE. Recipes that are not only easy to make, but are made from healthy, whole foods. In my book there’s nothing worse than an overly complicated recipe that includes hard-to-find, expensive ingredients or requires trips to multiple specialty grocery stores.

And while this Vegan Gluten-Free Cinnamon Blondie recipe isn’t nearly as simple or healthy as my Vegan Ice Cream recipe from last time, it is a delicious choice if you’re craving something sweet and baked. Plus – Bonus for those with allergies – This recipe is vegan, gluten-free, grain-free, and dairy-free.

Vegan Gluten-Free Cinnamon Blondies San Francisco Food Blog

 {Photography by Jessica Michelle Photo}


  • ½ Cup Coconut Oil
  • 1 Cup Brown Sugar {Or coconut sugar}
  • 1 Flax egg {1 tablespoon ground flax-seed + 3 tablespoons warm water}
  • 1 Teaspoon Vanilla
  • ⅛ Teaspoon Salt
  • 1 Cup Almond Meal {Or gluten-free flour of choice}
  • 1 Tablespoon Cinnamon


  • Pre-heat oven to 350
  • Combine oil, sugar, flax egg & vanilla
  • Add flour & salt – Mix to combine
  • Spread batter into a greased pan {I used 8×8 but you could use a loaf pan or even mini loaf pans}
  • Sprinkle with cinnamon & coconut sugar
  • Bake for 20-25 minutes – Allow to cool completely before cutting!

These blondies are flavorful but subtle – You could add chocolate chips, cacao nibs, powdered peanut butter or other tasty extras. For brunch I topped these with raw shredded coconut and dark chocolate slivers for a delicious end result.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


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