Healthy Confetti Birthday Cake

on

Filled with rainbow sprinkles and topped with a fluffy meringue marshmallow frosting

Without gluten and lower in sugar! 



Funfetti is my absolute favorite cake from my childhood. I would always want it for my birthday and make it for my friends' birthdays as well. I've been on a quest to perfect the cake, and I think I finally nailed it. It bothers me when I try to make a healthy version and it ends up looking dark. To me, a white cake should be white, otherwise you know that it's healthy. I like to trick people (and myself). 


Enter: maple sugar. This is my new favorite sugar. It is pale in color (off-white) and so it doesn't turn the cake darker like coconut sugar does (which I still love for chocolate cakes and brownies). I buy both sugars in bulk to reduce plastic waste. In addition, oat flour is the key ingredient for a fluffy "real tasting" gluten free cake. It doesn't end up gummy; it'll fool anyone! I like to buy my oat flour in bulk from Bob's Red Mill because they make a really finely milled flour. Their 50lb bag is a thick multi-layer paper bag, so you're saving money and the environment when you bake! :)

 


Also, my latest obsession are cakes with three layers. They just seem so much more fun. Don't you think? Of course this works as cupcakes or a two-layer cake as well. You can use any frosting you like, however I find that a fluffy meringue frosting pairs really nicely. It isn't overly sweet, and the marshmallow texture mixes well with the moist crumb of this cake. 

Ingredients: 
  • 1 cup buttermilk 
  • 1 1/2 tsp vanilla 
  • 1/4 tsp almond extract
  • 1/3 cup coconut oil, melted but not hot (avocado, sunflower, etc. work as well)
  • 2 2/3 cup oat flour 
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/3 cup maple sugar 
  • 2/3 cup butter (11 tbsp)
  • 2 eggs + 2 egg whites (separate whites from yolks)
  • 1/3 cup sprinkles (I like to use the artificially colored sprinkles because the natural ones are not as vibrant, but feel free to use whichever kind you like, just don't use nonpareils)
Method: 
  1. Preheat oven to 350F and place parchment paper in 3 6-inch cake pans (or 2 8-9-inch pans). 
  2. Combine buttermilk, vanilla, and almond extracts in a small bowl, and set aside. 
  3. In another bowl, sift together flour, baking powder and soda, and salt; set aside. 
  4. Cream together the butter and sugar in a stand mixer, 3-4 minutes. 
  5. Add the two egg yolks one at a time and continue to beat.
  6. Slowly stream in the melted coconut oil as you beat the butter-sugar-yolk mixture at low speed. 
  7. Add the flour mixture and buttermilk mixture 1/3 at a time as the mixer is on low, alternating. 
  8. Mix in the 1/3 cup of sprinkles. 
  9. In another bowl, whip the four egg whites with a pinch of salt to form stiff peaks. 
  10. Gently fold in the egg whites until incorporated. 
  11. Pour batter into prepared dishes and bake 20-30 minutes until a knife comes out clean. 
  12. Cool on wire racks completely before frosting. 
7- Minute Frosting Ingredients:
  • 3/4 cup plus 2 tbsp sugar (I used maple sugar, but you can use regular or coconut... coconut will make the icing darker colored)
  • 1 tbsp maple syrup
  • 3 egg whites
Method: 
  1. Combine 3/4 cup sugar, maple syrup, and 1/4 cup water in a saucepan. 
  2. Place over medium heat and stir until sugar dissolves - mixture will appear transparent. 
  3. Bring to a boil  until a candy thermometer reaches 230F (this takes around 5 minutes) and then remove from heat. 
  4. Beat egg whites on medium for 2-3 minutes until soft peaks form. 
  5. Add remaining 2 tbsp sugar and switch to medium-low speed. 
  6. Stream in the syrup and switch to high speed for 7 minutes, until frosting is cool, thick and shiny. 
  7. Frost immediately! Once frosted, the cake can sit out for several hours. Otherwise, refrigerate. 

Comments

Post a Comment