Vegan, gluten-free funfetti snack cake
Gluten-free baking flour
Unsweetened vanilla almondmilk
2½ tbsp(s), melted and divided
Fresh lemon juice
2 tsp(s), divided
¼ cup(s), vegan, divided
Plain unsweetened almond milk
3½ Tbsp, or up to 4 tsp
- Preheat oven to 350°F. Line an 8 x 8-inch square baking pan with parchment paper.
- In a large bowl, stir together flour, granulated sugar, baking powder, and salt. Make a well in center of mixture. Add 1 cup almond milk, 2 tbsp coconut oil, lemon juice, and 1½ tsp vanilla. Stir until well combined. Gently fold in 3½ tbsp sprinkles.
- Spoon batter into prepared pan and spread to an even layer. Bake at 350°F until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool completely on a wire rack, about 45 minutes.
- Place powdered sugar in a medium bowl. Add remaining ½ tbsp coconut oil, remaining ½ tsp vanilla extract, and 3½ to 4 tsp almond milk; stir until smooth and spreadable. Spread frosting evenly over cake; sprinkle with remaining ½ tbsp sprinkles. Slice into 12 even pieces.
- Serving size: 1 piece