Can you really call it cake if it doesn’t come with icing? Sure you can, as long as the foundation is there. When the mix includes flour, sugar, butter, milk and eggs, it’s safe to call it what it rightfully is. In this case, that would be blondie cake bars. They’re soft and comforting like cake but turn golden brown like well-baked blondies. You won’t miss the layer of creamy sugar, because this recipe delivers chunks of toasted pecans sitting right on top of each square. If you’re going to call ‘em anything, it should be addictive.
Pecan Blondie Cake Bars
1-1/2 cups almond flour
¼ cup coconut flour
½ cup light brown sugar
1 tsp. vanilla extract
3 Tbsp. cashew butter
2 Tbsp. honey
1 Tbsp. ghee
½ tsp. salt
1-1/2 cups unsweetened almond milk
1 cup pecan halves, divided
- Preheat oven to 350 degrees F and coat an 8” x 8” baking pan with coconut oil.
- In a large bowl, combine all ingredients – except pecans – until smooth.
- Fold in half of the pecans.
- Pour batter into prepared baking pan and top with remaining pecans.
- Bake 1 hour or until edges turn golden and begin to crisp.