FUNFETTI CAKE: VEGAN + GLUTEN FREE
08/15/2017
This was one of my first experiments baking vegan treats- the recipe is super easy and tastes delicious to vegans and non-vegans alike. The bananas and coconut oil give it the perfect sweet flavor without making it too heavy on the tummy. Recipe makes one 8-9 inch round cake!
Wet Ingredients:
Dry Ingredients:
Directions:
Pre-heat the oven to 350°F. Coat a 9-inch round cake pan with coconut oil baking spray
Whisk together the wet ingredients: unrefined coconut oil, white sugar, banana, water and vanilla extract
In a separate bowl, mix together the dry ingredients: gluten free flour, almond meal, and salt. Mix the dry ingredients into the wet bowl
In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Stir in the rainbow sprinkles!
Pour the batter into the cake pan(s), bake for ~33 minutes, or until the top is golden brown
Remove from the oven and cool completely before icing
For the Coconut Icing:
2 1/4 cups plus 2 tablespoons powdered confectioner’s sugar
2 tablespoons unrefined coconut oil
3 tablespoons unsweetened almond milk
2 teaspoons apple cider vinegar
2 tablespoons rainbow sprinkles to top!
Icing Directions:
In a large bowl, mix together the powdered confectioner’s sugar, unrefined coconut oil and almond milk- whisk with a power mixer or handheld whisk to combine. Add in apple cider vinegar to finish
Using a spatula, ice your (cooled) cake: Top, then sides and sprinkle with rainbow sprinkles before the frosting hardens!
ENJOY!
Wet Ingredients:
- 1/3 cup unrefined coconut oil, room temperature
- 3/4 cup organic white sugar
- 1/2 ripe banana, mashed
- 3/4 cup water
- 1 teaspoon organic vanilla extract
Dry Ingredients:
- 1 3/4 cups gluten free flour
- 3/4 cup almond meal
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- Rainbow sprinkles
Directions:
Pre-heat the oven to 350°F. Coat a 9-inch round cake pan with coconut oil baking spray
Whisk together the wet ingredients: unrefined coconut oil, white sugar, banana, water and vanilla extract
In a separate bowl, mix together the dry ingredients: gluten free flour, almond meal, and salt. Mix the dry ingredients into the wet bowl
In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Stir in the rainbow sprinkles!
Pour the batter into the cake pan(s), bake for ~33 minutes, or until the top is golden brown
Remove from the oven and cool completely before icing
For the Coconut Icing:
2 1/4 cups plus 2 tablespoons powdered confectioner’s sugar
2 tablespoons unrefined coconut oil
3 tablespoons unsweetened almond milk
2 teaspoons apple cider vinegar
2 tablespoons rainbow sprinkles to top!
Icing Directions:
In a large bowl, mix together the powdered confectioner’s sugar, unrefined coconut oil and almond milk- whisk with a power mixer or handheld whisk to combine. Add in apple cider vinegar to finish
Using a spatula, ice your (cooled) cake: Top, then sides and sprinkle with rainbow sprinkles before the frosting hardens!
ENJOY!