I’m so excited to finally share these gluten-free BIRTHDAY CAKE BLONDIES with you guys! They’re pillowy soft, fudgy, and filled with rainbow sprinkles.
These blondies are seriously such a fun treat to make, and so easy to whip up! Plus they’re completely gluten and dairy-free!
Every time I bake something with sprinkles it just brightens up my week. They’re honestly such a fun food to mix into your baked goods.
What are blondies?
For those who aren’t familiar with the term, blondies are the vanilla flavored version of brownies. They have that same fudgy texture, but don’t contain any cocoa. Instead, they can be filled with white chocolate chips, sprinkles, or anything you desire!
I shared a similar recipe to these blondies on my Instagram over a year ago, and tweaked them slightly to make them even fudgier. I added almond extract in addition to vanilla, which truly gives these the perfect birthday cake flavor.
Gluten-free Birthday Cake Blondies
Here’s a run down of the ingredients you’ll need to make these sprinkle-filled birthday cake blondies
Wet Ingredients
- Cashew butter
- Eggs
- Coconut oil
- Maple syrup
- Coconut sugar
- Almond extract
- Vanilla extract
Dry Ingredients:
- Almond flour
- Baking soda
- Salt
- Rainbow sprinkles- make sure you use the longer strand sprinkles, and not the nonpareil round beads since those melt into the batter when baked!
Simply whisk with wet ingredients together, then fold in the dry. Once a batter forms, you can mix in the sprinkles.
Line your baking dish with parchment paper, I like to use a 9 x 9 for this recipe, and pour your batter into the pan. Top with extra sprinkles and bake for about 18-20 minutes until golden brown on top.
These bars will stay fresh on the counter for up to a week (if they last you that long!), or can be prepped in advance and frozen for up to 3 months.
They’re so nostalgic and fun for any age. If you love cake batter flavor, you guys will love this recipe!
Be sure to leave a comment and rating if you tried them! I can’t wait to hear what you think 🙂
More gluten-free baked goods you may enjoy:
Tahini S’mores Blondies
Gluten-free Carrot Cake Muffins
Banana Oatmeal Breakfast Cookies
Birthday Cake Blondies
Ingredients
- 2 cups almond flour
- 1/3 cup coconut sugar
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, use refined for a neutral taste
- 1/4 cup cashew butter
- 2 eggs, at room temp
- 1 tsp almond extract (optional)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup rainbow sprinkles, plus more to top
Directions
- Preheat you oven to 350 F
- In a large bowl, whisk together the eggs, cashew butter, coconut oil, maple syrup, coconut sugar, vanilla and almond extract.
- Pour in the almond flour, salt, baking soda and sprinkles and mix well to form the batter.
- Line a 9 x 9 (or 8 x 8) baking dish with parchment paper, making sure to grease the corners. Flatten the batter into the pan and top with more sprinkles.
- Bake for 18-20 minutes. Remove from oven and let cool completely. Slice into 16 squares.
- Store leftovers in an airtight container for up to 1 week, or freeze for up to 3 months.
Hi, should the cashew butter be raw butter or sweetened/salted?
I like to use unsweetened, roasted cashew butter (salted or unsalted), but raw cashew butter will work too!
Hi, should the coconut oil be melted or room temp? Thank you!!
Room temp for these!
Can the almond flour and almond extract be replaced or substituted?
Hey Briana, you can try making it with 1 1/2 cups oat flour and leave out the almond extract!