Healthier Funfetti Cake (with Yogurt)

This Funfetti Cake is a healthier version of the classic recipe made with no dairy, no eggs, and healthier ingredients.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Healthy Funfetti Cake

This Funfetti Cake is a healthier version of the classic recipe made with no dairy, no eggs, and healthier ingredients.

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

cool down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 179.4 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

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Ingredients

US Customary – Metric

• ▢ ⅓ cup Almond Flour - (note 2)
• ▢ 1 ½ cups Self-Rising Flour - (note 1)
• ▢ ½ cup Unrefined Cane Sugar - (note 3)
• ▢ 1 ½ cups Plant-Based Yogurt - (note 4)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 5)
• ▢ 2 teaspoons Vanilla Extract
• ▢ ¼ cup Funfetti

Optional decoration

• ▢ ½ cup Powdered Sugar
• ▢ 2-3 teaspoons Almond Milk
• ▢ ¼ teaspoon Vanilla Extract

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan pan with parchment paper. Oil sides and bottom of the pan. Set aside.
• In a large mixing bowl, whisk the self-rising flour, almond flour, and sugar.
• Fold in the yogurt, oil, vanilla extract, and stir to incorporate until the batter is thick and smooth.
• Stir in the funfetti to evenly incorporate.
• Pour the batter into the prepared pan.
• Bake the cake at 350°F (180°C) for 55-60 minutes until a toothpick inserted in the center of the cake comes out clean. Foil the pan with a large piece of foil after 40 minutes to prevent the top of the cake from darkening too much.
• Let the cake cool down for 10 minutes in the pan at room temperature, then on a cooling rack for 3 hours before slicing.
• To decorate, stir powdered sugar, almond milk, and vanilla extract in a small mixing bowl. Drizzle on top of the cake and sprinkle extra funfetti to decorate.
• Refrigerate for 1 hour to set the icing, set into 12 slices.

Notes

Note 1: You can also use 1 1/2 cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free conversion guide.

Note 2: Or regular flour, or oat flour, but the cake won’t be as moist with these two options.

Note 3: You can use any crystal sweetener, like coconut sugar or brown sugar, but they darken the cake crumb, which may not look good with funfetti.

Note 4: You can use any yogurt you like. I am baking with either coconut yogurt or cashew yogurt.

Note 5: Or any oil with a low flavor. Don’t use oil replacers like applesauce; the cake will be gummy.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in the fridge for up to 4 days in a sealed airtight container.

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Nutrition

Serving: 1slice (no icing) | Calories: 179.4kcal | Carbohydrates: 22.6g | Protein: 3.3g | Fat: 8.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.4g | Sodium: 33.3mg | Potassium: 16.7mg | Fiber: 0.9g | Sugar: 7.4g | Vitamin A: 0.3IU | Vitamin C: 3.7mg | Vitamin D: 0.4µg | Calcium: 47.5mg | Iron: 0.3mg | Magnesium: 4mg | Phosphorus: 15.2mg | Zinc: 0.1mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Almond Flour – This adds moisture and a rich texture to the cake. You can also use regular flour or oat flour, but the cake won’t be as moist with those options.
• Self-Rising Flour – This provides the structure and rise for the cake. If you don’t have it, you can use all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free version, use my gluten-free conversion method.
• Unrefined Sugar – This provides sweetness without being refined. Any crystal sweetener like coconut sugar or brown sugar will also work, but keep in mind that they will darken the cake’s color.
• Plant-Based Yogurt – This serves as a binder and adds moisture, helping to make the cake tender. You can use any plant-based yogurt you like; I typically use coconut or cashew yogurt.
• Light Olive Oil – This contributes to a moist, tender crumb. Any other oil with a mild flavor is a good substitute. I would not recommend using oil replacers like applesauce as it can make the cake gummy.
• Vanilla Extract – This enhances the overall flavor of the cake.
• Funfetti – These are the colorful sprinkles that give the cake its classic festive look.

How to Make Healthier Funfetti Cake

This cake recipe is super easy to whip up, here’s how in pictures.

Carine’s Baking Tips

Let me share a few more tips for a perfect funfetti cake.

• Swap the Funfetti – If you want a different flavor, you can swap out the funfetti for mini chocolate chips. This is a great way to change the cake’s flavor.
• Different Pan Sizes – While a loaf pan is great for a simple loaf cake, you can also bake this recipe in an 8-inch round cake pan for a round birthday cake.
• Icing Alternatives – If you want a different frosting, you can skip the icing and use my dairy-free buttercream or a simple coconut cream frosting.
• Prevent a Dark Top – To prevent the top of the cake from getting too dark, cover the pan with a piece of foil after about 40 minutes of baking.

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