Vegan, Gluten, & Grain Free FUNFETTI

on

Finally!!

If you haven't noticed, I am a funfetti fanatic (I mean I literally just posted another funfetti recipe to the blog. I want everyone to be able to enjoy their funfettis (Jersey Shore BDS reference, sorry) without sacrificing because of food intolerances or allergies. So, here it is - the ultimate allergen friendly recipe to trick your gluten and dairy loving friends (hi!) into eating your cake. 

The perfect birthday celebration cake! 

This cake has been a long time coming, and is actually much easier and forgiving than I thought it would be. If you're like me and you like to trick people into eating "healthier" desserts, I recommend using blanched almond flour and maple sugar (or white sugar) to keep the cake batter as white as possible. However, both almond meal and coconut sugar work as well. The key for the boxed mix flavor is the almond extract, so don't leave that out (unless you or your friend is allergic to nuts, then PLEASE leave it out). 

Not your birthday but still want funfetti? This cake works for all occasions!

Speaking of a nut allergy, the almond flour can be subbed out for oat flour. I buy all my flours in bulk paper bags from Bob's Red Mill. The quality is great and the plastic reduction factor is even better!! I buy apple sauce in a glass jar and freeze the rest in an old plastic container saved from the landfill. That way, you can thaw it whenever you need it as an egg replacer in your vegan cake and cookie recipes. 

These cupcakes were made with almond meal instead of almond flour,
as you can see the batter appears darker, but the flavor is just as good!

Word to the wise, this also makes great doughnuts! Cover it with a glaze made from powdered sugar, water, and optional food coloring. Bam! If you like doughnuts, check these blueberry and Homer Simpson ones out. 

Cake Ingredients:

  • 3 cups blanched almond flour *
  • 1 cup cassava flour
  • 1/3 cup tapioca starch
  • 1 cup maple sugar
  • 1 cup rainbow sprinkles
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cup nondairy milk (like cashew milk)
  • 2 tsp lemon juice (or white vinegar)
  • 1/3 cup applesauce
  • 1 1/2 vanilla extract
  • 1/2 tsp almond extract
Method:
  1. Heat oven to 350F and prepare two 8 or 9-inch round cake pans with parchment paper. **
  2. Add lemon juice to nondairy milk and set aside. 
  3. Sift dry ingredients together (from the almond flour through to the salt).
  4. Stir applesauce, vanilla extract, and almond extract into the lemon-milk mixture, and then pour into dry ingredients. 
  5. Mix with a whisk or spatula.
  6. Pour batter into prepared cake rounds and bake for 25-30 minutes.
  7. Let cool on wire racks before removing from cake pans and frosting.
Notes: 

*I suggest blanched in order to keep the cake as white as possible, however almond meal works; you can sub for oat flour as well, but it will no longer be grain free. 
**Also makes 2 dozen cupcakes, 20 mini doughnuts, or three 6-inch round cakes.

Vegan Buttercream Frosting: 
  • 3 cups powdered sugar (regular, coconut, or monk fruit/ erythritol for lower sugar)
  • 1 to 1 1/2 cups vegan shortening (start with 1, and add more if you prefer a fluffier frosting)
  • 2 tsp vanilla extract
Method: 
  1. Beat vegan shortening on low-medium speed.
  2. Slowly add sifted powdered sugar until incorporated. 
  3. Add vanilla extract.
  4. Increase speed to medium-high and whip until no longer grainy, white, and fluffy.
  5. To coat frosting in sprinkles, I used this technique. It's really handy for covering up any inconsistencies or crumb accidents 😉
  6. Store cake in refrigerator if the weather is warm, as the frosting will melt at high temperatures.

Comments

Post a Comment