Vegan, gluten-free funfetti snack cake
9
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
This colorful snack cake couldn’t be simpler to prepare: Stir the batter together in one bowl (no need for an electric mixer), and it comes out moist and tender. Be sure to choose gluten-free flour made specifically for baking, which provides better results here than all-purpose gluten-free flour. And check to make sure your sprinkles are vegan; some might contain gelatin or an ingredient called confectioner's glaze, neither of which is vegan. Because the sprinkles might bleed and discolor the batter, work quickly to fold them in gently.
Ingredients
Gluten-free baking flour
1.5 cup(s)
Turbinado sugar
0.666 cup(s)
Baking powder
2 tsp(s)
Table salt
0.5 tsp(s)
Unsweetened vanilla almond milk
1 cup(s)
Coconut oil
2.5 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Vanilla extract
2 tsp(s)
Rainbow sprinkles
0.25 cup(s)
Confectioners' sugar
0.75 cup(s)
Plain unsweetened almond milk
3.5 tbsp(s)
Instructions
1
Preheat oven to 350°F. Line an 8 x 8-inch square baking pan with parchment paper.
2
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.
3
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.
4
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.
5
Serving size: 1 piece
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