These blondie-like treats from the Baked With Love cookbook are studded with colorful sprinkles for a fun take on the classic birthday cake.
What you need:
¾ cup coconut sugar
½ cup coconut oil, softened
⅓ cup unsweetened applesauce
1 tablespoon vanilla extract
2 teaspoons baking powder
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 to 6 tablespoons unsweetened vegan milk, room temperature
½ cup vegan sprinkles
What you do:
- Preheat oven to 350 degrees. Line a 9 x 6-inch baking pan with parchment paper.
- In a large bowl, use a hand mixer to beat coconut sugar, coconut oil, applesauce, vanilla extract, and baking powder until creamy. Into a medium bowl, sift together flour, baking soda, and salt.
- Fold dry ingredients into wet until combined. If batter seems too dry and is not coming together easily, gently stir in milk, starting with 3 tablespoons and adding up to 3 tablespoons more, 1 tablespoon at a time, as needed. Fold in sprinkles.
- Spoon batter into prepared baking pan and smooth out to edges. Bake for 30 minutes or until a toothpick inserted in middle comes out clean. Allow to cool for 15 minutes before slicing and serving. Store in an airtight container at room temperature for up to 5 days or in refrigerator for up to a week.
Photo credit: Brittany Berlin
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!