Vegan Funfetti Blondies

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! If you love this recipe, try my vegan mug cake next!

How to make vegan funfetti 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. Try my gluten free funfetti cupcakes next!

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!

Ingredient substitutes

FLOUR. 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!

SUGAR. I do not recommend subbing the sugar here. You can easily swap the light brown for more white sugar, but I don’t recommend coconut sugar or a liquid sweetener here.

BUTTER. I highly recommend sticking with vegan butter and not swapping for coconut oil. You can definitely use regular butter if you are not vegan!

More recipes for your sweet tooth!

• Vegan Funfetti Cake
• Gluten Free Vanilla Cupcakes
• Gluten Free Sugar Cookies
• Vegan Lemon Cupcakes

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