ito Funfetti Cake is a healthier version of the classic recipe made with no dairy, no eggs, and healthier ingredients.
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Nagustuhan mo ba ang resipe na ito?
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Healthy Funfetti Cake
ito Funfetti Cake is a healthier version of the classic recipe made with no dairy, no eggs, and healthier ingredients.
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Servings: 12 hiwa
Mga Calorie: 179.4 kcal
Ingredients
- ⅓ tasa Flour ng Almond - (tala 2)
- 1 ½ tasa Harinang Kusang Tumataas - (tala 1)
- ½ tasa Hindi Pinong Cane Sugar - (tala 3)
- 1 ½ tasa Yogurt na Batay sa Halaman - (tala 4)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 5)
- 2 kutsarita Vanilla Extract
- ¼ tasa Funfetti
Opsyonal na dekorasyon
- ½ tasa Pulbos na Asukal
- 2-3 kutsarita Almond Milk
- ¼ kutsarita Vanilla Extract
tagubilin
- 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.
- Ibuhos ang batter sa inihandang kawali.
- 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.
Mga Tala
Tandaan 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.
Tandaan 2: Or regular flour, or oat flour, but the cake won’t be as moist with these two options.
Tandaan 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.
Tandaan 4: You can use any yogurt you like. I am baking with either coconut yogurt or cashew yogurt.
Tandaan 5: Or any oil with a low flavor. Don’t use oil replacers like applesauce; the cake will be gummy.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: Store the cake in the fridge for up to 4 days in a sealed airtight container.
Pagkain
Paglilingkod: 1slice (no icing) | Mga Calorie: 179.4kcal | Carbohydrates: 22.6g | Protina: 3.3g | Taba: 8.5g | Saturated fat: 1.1g | Polyunsaturated Fat: 0.7g | Monounsaturated na taba: 4.4g | Sosa: 33.3mg | Potassium: 16.7mg | Hibla: 0.9g | Asukal: 7.4g | Vitamin A: 0.3IU | Bitamina C: 3.7mg | Bitamina D: 0.4Pg | Calcium: 47.5mg | Iron: 0.3mg | magnesiyo: 4mg | Posporus: 15.2mg | Zinc: 0.1mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Flour ng Almond – 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.
- Harinang Kusang Tumataas – 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.
- Hindi Nilinis na Asukal – 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.
- Yogurt na Batay sa Halaman – 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.
- Banayad na Langis ng Oliba – 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.
Mga Tip sa Pagbe-bake ni 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 frosting na may cream ng niyog.
- 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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