March, 6th 2019 · Stephanie Mary

Fairy Dust Sprinkled Cake Batter Blondies

Skip to Recipe

Fairy Dust Sprinkled Cake Batter Blondies are buttery, has sprinkles, and taste like funfetti cake! They are completely sugar-free, therefore you can use any kind of sweetener that your heart desires. We used stevia, with a hint of raw monk fruit, but you can absolutely use maple syrup or honey if you prefer. Now let’s rewind to the 90’s when we all made the boxed funfetti cakes and cupcakes. 🙂 They were my favorite, I don’t know about you, but they were our go-to. I’ve been CRAVING something similar, just without the processed flours, sugars, flavors, & chemical food coloring.

Fairy Dust Sprinkled Cake Batter Blondies

Que in activated quinoa sprinkles, they are so easy to make, and they are the magic to this recipe. Now if you have your favorite sprinkles that you like to use, sweet! No judgment, but if you are like me, then you or your family may be sensitive to all the things. I am happy to report you won’t know the difference. I someday plan on making a straight up cake using this recipe as a spin-off, but for now, these babies, are the star of the show. You need very minimal ingredients, and once you have your sprinkles, you need very little time. They are also completely vegan but you could add in two eggs instead of flax eggs, I’m sure chia seed eggs would work too.

Fairy Dust Sprinkled Cake Batter Blondies


Fairy Dust Sprinkled Cake Batter Blondies are filled with colorful sprinkles, buttery, and fill your kitchen with smells of vanilla buttercream. Really they are a dream come true, so what are you waiting for? You could use this recipe as one layered cake as well if you are looking for a gluten-free, and dairy-free cake for yourself or your little ones. I would make a frosting with vegan almond cream cheese or something in that department. For now happy baking!


Fairy Dust Sprinkled Cake Batter Blondies

Fairy Dust Sprinkled Cake Batter Blondies

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These gluten-free vegan blondies taste like funfetti cake! Sugar-free, fairy-dusted, and made with almond flour for the best blondie bars.


  • 2 cups organic blanched almond flour
  • 1/2 cup palm shortening
  • 1/4 teaspoon vanilla stevia
  • 1 teaspoon sea salt
  • 2 flax eggs (2 tablespoons ground flax with 6 tablespoons of filtered water let sit for 5 minutes to gel) (can use 2 eggs if preferred over flax eggs)
  • 1 teaspoon vanilla bean powder
  • 1/4 cup cacao nibs, or any crunchy topping you prefer
  • 1/2 teaspoons sea salt flakes to top

quinoa sprinkles

  • 1 cup sprouted quinoa
  • Hibiscus powder
  • Blue spirulina powder


    1. Preheat oven to 350 degrees.
    2. Line a 6×6 or an 8×8 pan with parchment paper.
    3. In a bowl add shortening, stevia, salt, and vanilla powder.
    4. Mix with a stand mixer or handheld electric mixer, or hand mix it.
    5. Once mixed added the 2 flax eggs, & mix until well combined.
    6. Clean the sides of the bowl and add all of the dry ingredients until it is well-mixed.
    7. Add in the quinoa sprinkles and cacao nibs last, saving some to add to the top along with the sea salt flakes.
    8. Pour batter into the pan and bake for 20 minutes.
    9. Cool before cutting into them. (pro-tip: cool in the fridge for bars to be less crumbly)
    10. Store in the fridge for up to 3-5 days.
    11. Enjoy!

How to make Quinoa Sprinkles:

  1. Divide the quinoa into 2 batches. Soak them in water for 24 hours: one batch with the spirulina and the other with hibiscus powder. Then strain the water out, and bake on the lowest heat setting, or dehydrate them for 24 hours or until fully dry.
  2. Store in a sealed glass jar and they will keep on a shelf for up to 6 months.


  1. If keto, paleo, or grain-free, you can use coconut shreds in place of quinoa

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe