Vegan, gluten-free funfetti snack cake
9
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 30 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 confectioners 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)
Sugar
0.666 cup(s)
Baking powder
2 tsp
Table salt
0.5 tsp
Unsweetened vanilla almond milk
1 cup(s)
Coconut oil
2.5 Tbsp
Fresh lemon juice
1 Tbsp
Vanilla extract
2 tsp
Rainbow sprinkles
0.25 cup(s)
Confectioners' sugar
0.75 cup(s)
Plain unsweetened almond milk
3.5 tsp
Instructions
1
Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper.
2
In large bowl, whisk flour, granulated sugar, baking powder, and salt. Make well in center of dry ingredients. Add 1 cup milk, 2 tbsp coconut oil, lemon juice, and 1½ tsp vanilla and stir until well combined. Gently fold in 3½ tbsp sprinkles.
3
Spoon batter into prepared pan and spread in even layer. Bake until tester inserted into center comes out clean, 25 to 30minutes. Let cake cool completely in pan on wire rack, about 45 minutes. Invert cake onto rack and peel off paper. Place cake, top-side up, on plate.
4
In medium bowl, stir powdered sugar and remaining 3½ to 4 tsp milk, ½ tbsp coconut oil, and ½ tsp vanilla until frosting is smooth and spreadable. Spread frosting evenly over cake and top with remaining ½ tbsp sprinkles. Slice cake into 12 pieces and top with remaining 1½ tsp sprinkles. Slice into 12 even pieces.
5
Serving size: 1 piece
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