These vegan funfetti blondies are like sugar cookies in bar form! They’re perfectly sweet, easy to make and perfect for any occasion. They’re gluten free and made with almond flour for a rich buttery flavor.
I love funfetti everything (especially funfetti cake) and you guys seem to love all of my blondie and brownie recipes, so I thought some vegan funfetti blondies were in order!
These are inspired by my vegan funfetti sugar cookies, but with a few tweaks to make them perfect as bars.
The base is made out of almond flour and gluten free (or regular) all purpose flour. You’ll then need some vegan butter for that buttery flavor, regular white sugar with just a hint of brown sugar to get a slight molasses flavor.
I do not recommend subbing the sugars with coconut sugar to make these refined sugar free as this will really change the color and texture!
I like to leave them exactly as is, but you can easily frost these with a simple vegan buttercream to really take them to the next level.
We’ll be using applesauce in place of egg in this recipe which helps bind all of the ingredients together. Plus, it adds a little bit of extra natural sweetness!
How to make vegan blondies
Line an 8×8 baking pan with parchment paper. I find it easiest to grease the pan, then line it so it sticks right in.
In a mixing bowl or bowl of a stand mixer add the softened butter (I usually just microwave for about 30 seconds) and both sugars. Cream together for 1 minute.
Add in the apple sauce and the vanilla.
Add in all dry ingredients aside from the sprinkles and fold together. Be sure to spoon and level the flour, don’t pack it in or these funfetti blondies could end up a bit dry! Fold in the sprinkles.
Transfer to your prepared pan and press down flat with a rubber spatula. Sprinkle on top 1-2 teaspoons of sprinkles.
Bake for 20-25 minutes or until the edges are just golden brown. You want to be careful about both over and under baking here.
Over-baking will result in a dry texture and under-baking they will be too gooey on the inside.
Once done, remove from the oven and let cool on a wire rack. Remove from the pan once cool and slice into 16 squares.
How to store
Once prepared, these vegan funfetti blondies will keep for about 3 days. Store them in an air tight container so they don’t dry out.
I usually keep them at room temperature, but you can keep them in the fridge for longer, up to 5 days.
Make them frosted!
If you want to frost these, cream together 1/4 cup softened vegan butter, 2 cups of powdered sugar, 1 tsp of vanilla, then 1-2 tablespoons of milk as needed until creamy.
Frost once cool then sprinkle on some extra sprinkles! You can keep the frosting as is or add a few drops of red food coloring to make them pink!
Flour subs
I haven’t tested this recipe without the almond flour, but your best bet is to just add about 1/2 cup additional all purpose flour instead.
I used gluten free all purpose flour, but you can use regular all purpose flour if you are not gluten free. Just be sure you spoon and level the flour, don’t pack it in!
The only issue with this is that the almond flour adds a rich flavor and more moist texture, and with too much all purpose flour, you run the risk of a more bland flavor/dry texture. Start with 1/3 extra cup AP flour and add more as needed!
More recipes for your sweet tooth!
If you want more recipes straight to your inbox, be sure to subscribe to my email list. Be sure to leave a comment and rating below if you try this recipe!
Vegan Funfetti Blondies
by: claire cary
Ingredients
Wet
- ½ cup softened unsalted vegan butter
- ¾ cup white granulated sugar
- 2 tbsp light brown sugar
- 4 tbsp apple sauce
- 2 tsp vanilla extract
Dry
- 1 ¾ cups gluten free all purpose flour can sub regular AP flour
- 1 cup almond flour
- ¾ tsp baking powder
- ¼ tsp salt
- 5 tbsp sprinkles plus 1-2 tsp more for top
Instructions
- Preheat the oven to 350° Fahrenheit.
- Line an 8×8 baking pan with parchment paper. I find it easiest to grease the pan, then line it so it sticks right in.
- In a mixing bowl or bowl of a stand mixer add the softened butter (I usually just microwave for about 30 seconds) and both sugars. Cream together for 1 minute.
- Add in the apple sauce and the vanilla.
- Add in all dry ingredients aside from the sprinkles and fold together. Be sure to spoon and level the flour to measure, don't pack them in. The dough should seem pretty similar to regular cookie dough.
- Fold in the sprinkles.
- Transfer to your prepared pan and press down flat with a rubber spatula. Sprinkle on top 1-2 teaspoons of sprinkles.
- Bake for 22-28 minutes or until the edges are just golden brown. You want to be careful about both over and under baking here.
- Over-baking will result in a dry texture and under-baking they will be too gooey on the inside.
- Once done, remove from the oven and let cool on a wire rack. Remove from the pan once cool and slice into 16 squares.
- Spread on top some vegan buttercream if desired and enjoy!
Mary says
What can I replace the applesauce with ?
Claire Cary says
You can try 1 egg if you are not vegan, yogurt or milk!
Karla says
Made this last night and it was divine! Shared the blondies with my non-vegan roommates and they said it was the best thing I have ever made in living with them for more than a year; thank you for such a wonderful recipe! In one day it’s become a favorite!! 🙂
Jennifer says
Made these yesterday for a friend who is obsessed with funfetti! They came out perfect and were so easy to make. And she loved them! Will definitely make these again!
Claire Cary says
Oh perfect! I’m obsessed with all things funfetti too!