Esta Bolo Funfetti is a healthier version of the classic recipe made with no dairy, no eggs, and healthier ingredients.
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Healthy Funfetti Cake
Esta Bolo Funfetti is a healthier version of the classic recipe made with no dairy, no eggs, and healthier ingredients.
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Dose: 12 fatias
Calorias: 179.4 kcal
Ingredientes
- ⅓ xícara Farinha de amêndoa - (nota 2)
- 1 ½ copos Farinha Auto-Crescente - (nota 1)
- ½ xícara Açúcar de cana não refinado - (nota 3)
- 1 ½ copos Iogurte Vegetal - (nota 4)
- ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 5)
- 2 colheres de chá de extrato de baunilha
- ¼ xícara funfetti
Decoração opcional
- ½ xícara Açúcar em pó
- 2-3 colheres de chá Leite de amêndoa
- ¼ colher de chá de extrato de baunilha
Instruções
- 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.
- Despeje a massa na forma preparada.
- 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.
Notas
notas 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.
Nota 2: Or regular flour, or oat flour, but the cake won’t be as moist with these two options.
notas 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.
notas 4: You can use any yogurt you like. I am baking with either coconut yogurt or cashew yogurt.
Nota 5: Or any oil with a low flavor. Don’t use oil replacers like applesauce; the cake will be gummy.
Modo FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.
Armazenamento: Store the cake in the fridge for up to 4 days in a sealed airtight container.
Nutrição
Servindo: 1slice (no icing) | Calorias: 179.4kcal | Carboidratos: 22.6g | Proteína: 3.3g | Gordura: 8.5g | Gordura saturada: 1.1g | Gordura poliinsaturada: 0.7g | Gordura monoinsaturada: 4.4g | Sódio: 33.3mg | Potássio: 16.7mg | Fibra: 0.9g | Açúcar: 7.4g | Vitamina A: 0.3IU | Vitamina C: 3.7mg | Vitamina D: 0.4µg | Cálcio: 47.5mg | Ferro: 0.3mg | Magnésio: 4mg | Fósforo: 15.2mg | Zinco: 0.1mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
Você só precisa de alguns ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.
- Farinha de amêndoa – 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.
- Farinha Auto-Crescente – 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.
- Açúcar não refinado – 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.
- Iogurte Vegetal – 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.
- Azeite de oliva light – 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.
- de extrato de baunilha – 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.
Dicas de confeitaria da Carine
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 cobertura de creme de coco.
- 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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