Funfetti Loaf
If you're looking for a colorful, joyful dessert that's as fun to make as it is to eat, this Vegan Funfetti Loaf is exactly what you need! Soft, moist, and packed with vibrant sprinkles, this loaf is perfect for birthdays, celebrations, or any time you need a little extra cheer. Best of all, it's 100% plant-based and easy to whip up with simple ingredients you probably already have at home.
Whether you’re new to vegan baking or a seasoned pro, this easy vegan dessert recipe will quickly become a favorite. Let's dive into how to make this irresistible Funfetti Loaf!
Tips for the Perfect Funfetti Loaf
Use high-quality vegan sprinkles that won't bleed into the batter.
Don’t overmix once the sprinkles are added—this keeps the colors vibrant!
Let the loaf cool completely before glazing to prevent the glaze from melting into the loaf.
This recipe isn't just delicious—it's a showstopper! The combination of fluffy texture, sweet vanilla flavor, and colorful sprinkles makes it a favorite among kids and adults alike. Plus, thanks to ingredients like applesauce and almond flour, it's lighter and moister than traditional pound cake-style loaves.
Whether you're celebrating a birthday, hosting a brunch, or just looking for a cheerful vegan dessert, this Funfetti Loaf is guaranteed to bring a smile to everyone's face.
Looking for more easy vegan baking ideas? Stay tuned for even more vegan dessert recipes that are simple, fun, and irresistibly good!
6 tablespoons vegan butter – Provides richness and moisture without dairy.
1 teaspoon vanilla paste – Delivers a deep, pure vanilla flavor with beautiful flecks from the vanilla bean.
2/3 cup sugar – Sweetens the loaf and helps create a tender crumb.
2/3 cup applesauce – Acts as a natural egg replacer, keeping the loaf moist and light.
1/2 cup nondairy milk – Adds moisture and helps bind the ingredients together; any plant-based milk like almond, soy, or oat works well.
2 teaspoons baking powder – Gives the loaf a gentle rise and fluffy texture.
1 1/3 cup all-purpose flour – Forms the base of the batter, providing structure.
1/2 cup almond flour – Adds extra moisture and a delicate, slightly nutty flavor.
1/3–1/2 cup vegan-friendly sprinkles – Brings a fun pop of color and festive spirit to every slice.
For the glaze:
1 cup powdered sugar – Creates a smooth, sweet glaze that hardens beautifully over the loaf.
3–4 tablespoons nondairy milk – Thins the glaze to the perfect drizzling consistency.
Ingredients:
Vegan butter
Vanilla paste
Sugar
Applesauce
Nondairy milk
Baking powder
All-purpose flour
Almond flour
Sprinkles
Powdered sugar
Recipe:
6 tablespoons vegan butter
1 teaspoon vanilla paste
2/3 cup sugar
2/3 cup applesauce
1/2 cup nondairy milk
2 teaspoon baking powder
1 1/3 cup all-purpose flour
1/2 cup almond flour
1/3-1/2 cup sprinkles
Glaze:
1 cup powdered sugar
3-4 tablespoons nondairy milk
Directions:
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper for easy removal.
In a large bowl, cream the vegan butter and sugar together until light and fluffy. Add in the vanilla paste, applesauce, and nondairy milk, mixing until smooth.
Sift together the all-purpose flour, almond flour, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in your colorful sprinkles, making sure they’re evenly distributed but not overmixed. This ensures your loaf has those beautiful bursts of color without bleeding!
Pour the batter into your prepared loaf pan and spread it evenly.
Bake for about 40–50 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before glazing.
To make the glaze, simply whisk together the powdered sugar and nondairy milk until smooth. Drizzle over the cooled loaf and top with a few extra sprinkles for that perfect finishing touch.
Be sure to store the loaf in the refrigerator or freezer. The loaf should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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