This Vegan Sugar Cookie Bread is easy to make in one bowl and tastes just like your favorite sugar cookies in cake form! If you are looking for the best dairy-free & eggless sprinkle loaf cake, then you will love this festive recipe.
Between my Matcha Marble Bread, Lemon Loaf Cake, and this new Christmas loaf cake- there is no shortage of delicious vegan pound cakes over at SGTO!
While this sprinkle bread can be made with Christmas sprinkle colors, it can also be made with multicolor rainbow sprinkles to make it the perfect everyday funfetti pound cake too!
Ingredients:
Ingredient notes:
- Oat milk: Can be substituted 1:1 for any other non-dairy milk such as almond milk or soy milk.
- Apple cider vinegar: This acidic ingredient is necessary to interact with the baking soda in the batter and helps the cake rise. It can be substituted 1:1 with lemon juice if needed.
- Sprinkles: I used these Supernatural Christmas softies in this recipe which are vegan and gluten-free. However, feel free to substitute for any rainbow sprinkles!
- Almond extract: I used Watkins almond extract and highly recommend it for this recipe!
- Vanilla bean paste: I used Heilala vanilla bean paste, but feel free to swap for vanilla extract if that's what you have on hand.
How to make sugar cookie bread
Make the funfetti pound cake batter
First, make the vegan buttermilk by whisking together the oat milk and apple cider vinegar. Let it sit and curdle for 2-3 minutes.
Then, whisk. in the sugar, applesauce, melted vegan butter, vanilla, and almond extract.
After that, add in the dry ingredients including the all-purpose flour, baking powder, baking soda, and salt. Mix into a thick batter.
As a final step, fold the rainbow sprinkles into the sugar cookie cake batter!
Bake in a loaf pan
Line a loaf pan with parchment paper and then add in the cake batter. Smooth it out with a spatula and then run a knife down the center of the batter before baking.
Try to make a cut that runs nearly the entire length of the pan (leaving about ½" on each side) and is about 1" deep to give this vegan pound cake that perfectly cracked center!
Then, add to the oven and bake at 350F for 52-55 minutes or until cooked through.
Top with icing & sprinkles
Once the loaf has baked through, remove it from the oven and let it cool for about 5 minutes in the pan. Then, transfer to a wire rack to cool completely before icing.
Whisk the powdered sugar and oat milk together to make a thick icing and pour this over the top of the cooled sugar cookie bread. You can also mix some vanilla extract or vanilla bean paste into the icing if you want!
Then, top with more sprinkles and let the glaze set for about 15 minutes. After that, slice, serve, and enjoy this delicious sprinkle loaf cake!
FAQ & Tips:
Can I make this sugar cookie loaf gluten-free?
While I haven't tried it myself, using a 1:1 gluten-free flour meant for baking should work in this recipe, though it may slightly change the texture.
Unfortunately, flour alternatives such as oat flour, almond flour, or coconut flour will NOT work in this recipe as it's not a 1:1 substitution.
How do I store this funfetti loaf cake?
The cooled loaf cake can be wrapped in plastic wrap or tin foil and stored at room temperature for up to 48 hours or in the fridge for up to 3 days.
It can also be sliced and stored in a closed container in the freezer for up to 1 month.
I can't wait for you to try this easy & delicious Vegan Sugar Cookie Bread! With easy ingredients, it's the perfect one-bowl cake to make for Christmas or as a fun twist on a Birthday cake. Enjoy!
-TSG
More vegan loaf cakes & sweet breads you will love:
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Vegan Sugar Cookie Bread
Ingredients
Cake Batter
- 1 cup oat milk or any non-dairy milk
- 1 Tablespoon apple cider vinegar or lemon juice
- 1 cup sugar
- ¼ cup unsweetened applesauce
- ¼ cup melted vegan butter
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
- 2 cups+ 2 Tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup rainbow sprinkles
Icing & Toppings:
- 1 cup powdered sugar
- 2 Tablespoons oat milk
- 2 Tablespoons rainbow sprinkles
Instructions
- Preheat the oven to 350F and line a 1 pound loaf pan with parchment paper. If your loaf pan isn't non-stick, you will also want to lightly grease the sides with vegan butter so it does not stick.
- Add the oat milk and apple cider vinegar to a mixing bowl and whisk together. Let sit to curdle for 2-3 minutes to make the "vegan buttermilk".
- Next, add the sugar, applesauce, melted vegan butter, vanilla, and almond extract to the bowl. Whisk together until smooth.
- Next, add the dry ingredients to the bowl starting with the all-purpose flour and then layering the baking powder, baking soda, and salt on top. Gently whisk together into a smooth batter. I recommend starting with a whisk and then switching to a spatula so you don't overmix the batter.
- As a final step, fold in the sprinkles until combined, making sure not to overmix so the colors do not bleed into the batter.
Bake the cake:
- Add the sprinkle cake batter to the parchment-lined pan. It is a pretty thick batter, so you will need to use a spatula to smooth it out evenly within the pan.
- Add the loaf pan to the oven and bake for 52-55 minutes or until the lemon loaf is cooked through and evenly browned on top.
- Remove the cooked cake from the oven and let it cool in the loaf pan for 5-10 minutes. Then, transfer to a wire rack to continue cooling. Removing it from the pan to cool ensures the cake doesn't get soggy on the bottom from excess moisture pooling in the pan while it cools.
Add icing & sprinkles:
- Once the loaf has cooled completely, make the icing.
- Add the sifted powdered sugar and oat milk to a bowl and whisk together until a thick, yet smooth, glaze forms.
- Pour the icing over the cake and use the spoon or a spatula to spread it out as needed. Then, sprinkle the remaining 2 Tablespoons of rainbow sprinkles on top of the cake.
- Let the cake sit for a few minutes so the icing can set. Then, slice & enjoy!
Notes
- The cooled loaf cake can be wrapped in plastic wrap or tin foil and stored at room temperature for up to 48 hours or in the fridge for up to 3 days.
- It can also be sliced and stored in a closed container in the freezer for up to 1 month.
Charlene Robinson says
I loved this cake loaf! It's such a fun and different idea. It was easy to make and very delicious!
Kathleen says
Can you substitute the vegan butter for something else like coconut oil?
Megan says
I really don't recommend coconut oil as it tends to clump up and solidify and not work as well in baking- however vegetable oil or olive oil would work well!
Melissa says
Could I substitute flaxseed for the applesauce? How much?
Megan says
No I wouldn't recommend that for this recipe- the only substitute I would recommend is yogurt as it has a similar texture- flaxseed would make the bread too firm and gummy.
Patricia says
Would plain almond yogurt work?
Megan says
probably! every brand is a little different though.
Chanelle Atolagbe says
Super easy to make and delicious! A perfect addition to holiday baking!
Megan says
Thanks for the review and so glad you enjoyed it!!