Healthy Funfetti Cake

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthier-funfetti-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time40

cool down1

Total Time1 50

Servings: slices

Calories: 179.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition