Funfetti Blondies


5 from 15 votes
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These funfetti blondies are a simple and flourless dessert that take just 20 minutes to make! Moist, fluffy, and topped with a simple frosting.

cake batter blondies

When entertaining, I have a few dessert favorites up my sleeve. If I’m being super fancy, I like to make a Harry Potter cake or sometimes pecan pie brownies. However, if there’s a party or something fun involved, I love making funfetti blondies.

What is funfetti?

Also known as confetti, funfetti refers to a ‘flavor’ involving rainbow sprinkles. While it doesn’t have a specific flavor, it is most similar to vanilla or a vanilla cake batter. It’s perfect for muffins and cakes, but I love them as blondies!

Why you’ll love these funfetti blondies

  • No flour needed. These blondies use ground up rolled oats, making it a fabulous flourless dessert.
  • Easily made vegan and dairy free. With a few simple swaps, this dessert becomes vegan friendly (you can add it to the list of favorite vegan desserts).
  • Healthier than most desserts. There is no white flour or white sugar, and we use applesauce to replace some of the butter. There is also no eggs or sugar needed.
  • Moist, fluffy, and full of sprinkles. Everything you want from a funfetti blondie!

How do you make cake batter blondies?

The Ingredients.

  • Rolled oats– These will be blended to produce a flour-like consistency. If you already have oat flour on hand, you can use that instead.
  • Baking powder– Gives some rise and fluffiness to the blondies.
  • Salt– Just a pinch to bring out the sweet flavors.
  • Butter– Softened to room temperature. I used vegan butter to keep them vegan friendly, but you can also use coconut oil.
  • Coconut sugar– A refined sugar free sweetener. You can also use brown sugar or a brown sugar substitute.
  • Applesauce– Adds extra moisture with no apple flavor.
  • Vanilla extract– A must for any good blondie or dessert bar.
  • Sprinkles– Rainbow jimmies are the best sprinkles to use, as they don’t bleed into the batter.
  • Vanilla frosting– Use your favorite store bought vanilla frosting. Betty Crocker frostings are mostly vegan and have no dairy or eggs in them.

The Instructions.

Start by blending the oats into a flour-like consistency. Add it to a mixing bowl, along with the baking powder and salt. In a separate bowl, cream together the butter, coconut sugar, applesauce and vanilla extract, until smooth. Gently fold through the dry ingredients into the wet until combined. Add the sprinkles.

Now, transfer the batter into a greased pan and bake for 20-25 minutes, until a skewer comes out mostly clean. Let the blondies cool completely, before spreading the frosting on top.

How to make funfetti blondies

Tips and tricks for success

  • Do not over-bake the blondies as they continue to cook as they are cooling in the pan.
  • When blending your oats down, make sure they are of a powder-like consistency.
  • Fold through your favorite nuts, seeds, or chocolate chips, for some added texture and flavors.

Storing and freezing instructions

  • To store: Store leftovers in the refrigerator, covered, for up to one week.
  • To freeze: Place blondies in an airtight container and store them in the freezer for up to 6 months.
funfetti blondies

More blondie recipes to try

Frequently Asked Questions

Can I use pre-made oat flour?

Yes, if you’d like to use pre-made or store-bought oat flour, you can skip the blending of the oats instructions.

Can I make this sugar free?

Use a sugar substitute (instead of the coconut sugar) and a keto frosting (naturally sugar free) and this dessert with be sugar free.

Is this recipe gluten free?

Provided you use certified gluten free oats or oat flour, this dessert will be suitable for celiacs.

funfetti blondies recipe

Funfetti Blondies (No flour!)

5 from 15 votes
These funfetti blondies are a simple and flourless dessert that take just 20 minutes to make! Moist, fluffy, and topped with a simple frosting.
Servings: 12 blondies
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat the oven to 180C/350F. Grease an 8 x 8-inch dish and set aside.
  • In a small bowl, whisk together the dry ingredients and set aside. In a separate bowl, cream together the butter and brown sugar, then add in the applesauce and vanilla extract. Gently fold through the dry ingredients into the wet, then add the rainbow sprinkles. 
  • Transfer to the baking dish and bake the blondies for 20-25 minutes, or until mostly set in the middle or a skewer comes out clean.
  • Remove them from the oven and let them cool completely, before frosting and slicing.


* Or 2 cups of rolled oats ground to a flour-like consistency.
** Or a sugar substitute, like keto brown sugar.
*** Betty Crocker frosting is naturally gluten free and vegan. Any frosting works. 
TO STORE: Store leftovers in the refrigerator, covered, for up to one week.
TO FREEZE: Place blondies in an airtight container and store them in the freezer for up to 6 months.


Serving: 1blondieCalories: 195kcalCarbohydrates: 26gProtein: 3gFat: 9gSodium: 218mgPotassium: 89mgFiber: 1gVitamin A: 238IUVitamin C: 1mgCalcium: 53mgIron: 1mgNET CARBS: 25g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I am wondering if another flour could be used. We aren’t able to do oats but these look so good I want to make them. Could I possibly grind quinoa flakes into a flour?

  2. YUM! I am trying this stat. Is it a 1/2 cup of nutbutter, or 1/2 tbsp? Please guide me, Mr. Wonderful Arman!

  3. Have you heard of the chickpea flour technique? I don’t remember what you have to do, but they say that adding chickpea flour helps bind vegan pastries very well and may yield a better result than flax eggs! I love the “slice” term too–it’s very funky!
    And I could just eat these blondies from my computer screen any day!

  4. “team moist” <– 😆 I don't ever want to be on that team. And wut? Slice? Like slice of cake? Or pie? Speak English, man 😛

  5. I can vouch for the amazinness that is these blondies!!!!! I ate three outta the oven and it was love at first bite. Then I ate three more. SPRINKLEZZZZZZZZZZ.

  6. One of my favorite things is learning new words from other parts of the world – keep throwin’ them in there! My particular favorite was hearing what I call a ‘cooler’ was an ‘eskie’ (spelling?) to the Australians on our tour…or a ‘chilly bin’ in New Zealand. New favorite is ‘bell end,’ which isn’t very nice… 😀

  7. True story: I never knew what a blondie was until I read your blog! My mum can’t cook much, but she makes the best caramel slice on the planet (that may be a challenge 😉 ). And I’m totally on team moist, just so I can say that!

  8. Sooooo I’m definitely making these… tomorrow! I’m trying to find some more good vegan desserts. SCORE!!

  9. I am so thankful that the Aussies and Brits are quite similar in terms of words and phrasing – definitely made life easier! In terms of these delish treats I would call them a blondie – simply because a brownie is brown and a slice would be more of a shortbread based tray bake in the UK – like a caramel slice,
    And scone is pronounced SCON like ‘gone’.

    1. YES!!! Caramel slice…swwoon. You need to do me a favor and have a headgehog slice from an Aussie bakery- You guys will die!

  10. Who cares what gender sprinkles are? I’m gobbling these bars up either way, with extra sprinkles of course 🙂

  11. fabulous! I am a die hard brownie lover (just made your Greek yogurt ones- yum!), but I am a fan of most all bar shape baked goods. I love learning about the different lingo within the English language- I’m sure you’ve noticed it varied a lot within America, especially for us southerners ;D

  12. Looks amazing Arman! I love cake batter and I love every single ingredient you used! They look soooo good!

  13. Funny story, my 3-year-old cousin (at the time) named her big MALE Siberian Husky “Sprinkles”. So it’s totally a guy thing too 😉 LOL! Love these blondies. Seriously they look so moist and delicious! You always have amazing yummies.

  14. I don’t care what you call it, I want a slice of this! Ok, maybe two. With sprinkles. Because sprinkles are for winners.

  15. If I were a food, these would be me right?! Cause I am blond… I am flourless… And I am sweet like cake?!

    Oh man, that was a piss-poor correlation. I’m more like the brunt garbage in your trash! LOL!

  16. Whatever this is called, it looks really good. I call fried dough like what you put honey and butter on a scone even though it’s not an English scone. Great recipe, Homeslice!

  17. I don’t know what the scone v. scone debate is…but I’ll eat both of whatever they are 🙂 I am team dense/moist/gooey. I don’t like “lighter” desserts like angel food cake. I want something that sticks to my teeth and I feel the cavities coming =P

  18. IS THIS COINCIDENCE OR DID YOU JUST POST MY FAVORITE RECIPE EVERRRR ON MY BIRTHDAY !?!?! kinda wish someone would make them for me, but OH WELL you did the research so i can manage. pinning now. making now (okay maybe not while at work) buuut you just made my day.

    let’s chat soon about sprinkles, california and channing tatum <3333

  19. I definitely heard slice before. Not sure if in London or elsewhere or in a total different context. This bugs me now… but anyway, blondies, slices, those look amazing and I wish I had one in front of me right now.

    I am definitely a scone snob. Means I only accept British scones with clotted cream and strawberry jam. I’d eat the other ones too, just don’t call them scones 😛

  20. There’s a scone vs. scone debate? Never heard of it, but if I had to chime in I’d say I’m Pro Scone. Preferably chocolate chip scone. Yeah, I’m gonna go with that.

  21. Ahh yum! I love these kind of desserts that are perfect for an afternoon snack to brighten your afternoon!

  22. Slice is new knowledge to me! These look all too yummy either way, and love that they can go dense or gooey 🙂