Fairy dust sprinkled cake batter vegan blondies are buttery, taste like funfetti cake, and have just the right amount of fairy magic! This easy blondies recipe is completely sugar-free and made with almond flour for the best healthy gluten-free blondie bars.
Let’s rewind to the ’90s when we all made the boxed funfetti cakes and cupcakes. I don’t know about you, but they were my go-to favorite. I’ve been CRAVING something similar, just without the processed flour, sugars, flavors, & chemical food coloring. No one needs that negativity in their funfetti magic!
Ingredients
This recipe requires very minimal ingredients, and once you have your sprinkles ready, it takes very little time. If you are like me, then you or your family may be sensitive to all the things. These ingredients can hopefully work for most, but if not – substitute what works best for you!
Blanched almond flour is a super nutritious and healthy alternative to wheat flour, and great for baking. “blanched” simply means skinless, and a superfine grind gives these vegan blondies amazing texture.
Palm shortening is a nutrient-dense non-hydrogenated shortening that is vegan, and makes for wonderful baked goods.
Vanilla stevia adds just a touch of plant-based sugar-free sweetness with a super tasty vanilla flavor to it. Substitute maple syrup to taste if preferred.
Flax eggs are easily made in your very own kitchen by mixing ground flax seeds with water. Find the amounts necessary in the recipe card below. If you don’t have the ingredients for flax eggs, to keep this recipe vegan try chia seed eggs or other vegan egg alternatives.
Vanilla bean powder has the perfect mild and sweet taste for a cake batter blondie!
Cacao nibs provide a sugarless but full-of-flavor texture and crunch to this recipe. Substitute with any crunchy topping that works for you or that you prefer.
Fairy Dust Quinoa Sprinkles
If you already have some favorite sprinkles feel free to use those. As far as these delicious fairy-dusted activated quinoa sprinkles, I am happy to report you won’t know the difference! They are so easy to make, and they are the magic of this recipe.
Quinoa that is sprouted to perfection makes for a lovely texture and deliciously magical ingredient, especially with the natural colors added! Substitute with coconut shreds for grain-free sprinkles.
Hibiscus powder for a beautiful deep magenta color along with antioxidants and other nutrients.
Blue spirulina powder for a super magical blue color that takes this healthy vegan blondie to the next level!
How to Make Fairy-Dusted Vegan Blondies
These cake batter blondies are buttery, filled with colorful sprinkles, and fill your kitchen with smells of vanilla buttercream. Really, they are a dream come true, so let’s make these magical fairy-dust-sprinkled vegan blondies!
Quinoa Sprinkles
Divide the quinoa into two batches and soak each overnight in water separately, one with blue spirulina powder, and one with the hibiscus powder.
Strain the water out, and dehydrate them for 24 hours or until they are fully dried out. If you don’t have a dehydrator, bake them on the lowest setting your oven has until fully dried.
These magical health sprinkles can be used right away or stored in a closed glass jar for up to 6 months.
Cake Batter Vegan Blondies
First, preheat the oven to 350 degrees and line a 6″ or 8″ square pan with parchment paper.
In a medium bowl, mix the shortening, sweetener, salt, and vanilla extract until completely combined. Use a stand mixer, a handheld electric mixer, or your own strength here – whichever method you prefer!
Add in the 2 flax eggs and stir until combined, cleaning the sides of the bowl so it is all totally mixed in.
Next, add in all of the dry ingredients and mix them until everything is well mixed and combined.
Fold in the sprinkles and cacao nibs, reserving some of each to sprinkle on the top.
Pour the batter into the pan and bake for 20 minutes, and let them completely cool before cutting into them. I personally like to cool them in the refrigerator, it makes them less crumbly!
Store these delicious and colorful vegan blondies in the refrigerator for 3-5 days. However, I’m sure they’ll get eaten up before then!
Vegan Blondies Cake
You could use this vegan blondies recipe as a one-layer cake as well if you are looking for a gluten-free, and dairy-free cake for yourself or your little ones. I suggest making a frosting with vegan hazelnut cream cheese or trying this vegan buttercream frosting, both would work well. Happy baking!
For now, these tasty and magical vegan blondies are the star of the show – enjoy!
Interested in more GF and vegan desserts? Try these:
- Enchanted Flower Vanilla Berry Cake
- No Bake Chocolate Avocado Pie w/ Figs
- Pumpkin Spice Donuts w/ CBD Coconut Glaze
- No-Bake Brownie Truffles
Fairy Dust Sprinkled Cake Batter Blondies
These gluten-free vegan blondies taste like funfetti cake! Sugar-free, fairy-dusted, and made with almond flour for the best blondie bars.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Line a 6×6 or an 8×8 pan with parchment paper.
- In a bowl add shortening, stevia, salt, and vanilla powder.
- Mix with a stand mixer or handheld electric mixer, or hand mix it.
- Once mixed added the 2 flax eggs, & mix until well combined.
- Clean the sides of the bowl and add all of the dry ingredients until it is well-mixed.
- Add in the quinoa sprinkles and cacao nibs last, saving some to add to the top along with the sea salt flakes.
- Pour batter into the pan and bake for 20 minutes.
- Cool before cutting into them. (pro-tip: cool in the fridge for bars to be less crumbly)
- Store in the fridge for up to 3-5 days.
- Enjoy!
How to make Quinoa Sprinkles:
- 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.
- Store in a sealed glass jar and they will keep on a shelf for up to 6 months.
Notes
- If keto, paleo, or grain-free, you can use coconut shreds in place of quinoa