Jun 29, 2013
Healthy Homemade Funfetti Cake with Vanilla Bean Frosting
I DID IT! I MADE A HEALTHY FUNFETTI CAKE FROM SCRATCH!
That’s right, no bleached flour, no refined sugar and no artificial colorings and flavorings here. I’m sure you’re wondering how this tastes? Well, I can’t really put it into words because it’s indescribable
(aka, simply too awesome) ;D
This healthy Funfetti cake is mind-blowing — it’s sweet, it’s buttery and it’s moist but it doesn’t even have any white sugar, butter or excess oil! This cake is a must-try
Homemade Funfetti Cake with Vanilla Bean Frosting
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray three 6 inch cake pans with cooking spray.
- In a stand mixer bowl with whisk attachment, add the applesauce, soy milk, egg whites, vanilla sugar, extracts and almond flavor. Mix on low.
- In a medium-sized bowl, stir together the oat flour, sorghum flour, starch, baking powder and salt. Set aside.
- In a small bowl, stir together the confetti and corn starch so that the confetti is coated.
- In a separate small bowl (microwave-safe), add the coconut oil and microwave until melted. Stir in the vinegar, then pour into the mixing stand mixer.
- Slowly add the dry ingredients to the stand mixer and increase mixer speed to medium speed. Turn off the mixer, scrape down the sides of the bowl and mix on medium/high speed for ~20 seconds.
- Working quickly, gently stir in the confetti mixture and pour into the prepared pans.
- Bake for ~30-36 minutes, or until the surface springs back when tapped. Let cakes cool on the counter for 20 minutes, then flip over onto a wire cooling rack to cool completely.
For the Frosting:
- In a large microwave-safe bowl, add the yogurt and coconut oil. Microwave at 15-second intervals, stirring between each one, until the oil is melted.
- Stir in the vanilla paste.
- Whisk in the soy protein powder, then whisk in the erythritol. Whisk well until all clumps are gone.
- Cover tightly and refrigerate for 1 hour, preferably longer.
- Frost the cake then refrigerate for 30 minutes to an hour for it to firm up. Slice and serve!
*Use the "dots" or "confetti" rather than sprinkles because the color is more vibrant in the cake after baking.
Be patient! Let the cake cool in the pan otherwise this might happen to you…
What is shown below may look a bit confusing but it is all very very very important information that we need to look at! I made nutrition labels for the Pillsbury Funfetti Cake and the Desserts with Benefits Funfetti Cake, the Pillsbury labels are on the top row and the DWB labels are on the bottom row. On the left column are the cake nutrition labels and on the right column are the cake + frosting nutrition labels. (Pillsbury labels made using this cake mix + this frosting)
As you can see, the bottom row of nutrition labels is far superior to the top row! For the same serving size of cake and frosting, would you rather have 480 unhealthy calories or 200 healthy calories? 200, right? And would you rather have 20g of fat or 6g? 6g, totally. And without question, you would choose a cake without trans fats and 56g of sugar (that’s almost 1/3 cup of sugar per slice!!).
Sorry for giving you 4 nutrition labels to look at, but hopefully this will make us all realize how dangerous those boxed mixes are for us! I know firsthand, I used to eat the stuff ALL. THE. TIME.
This is what I did with my failed funfetti cake batches. I crumbled them up and topped my oatmeal with them!
I also made something special with these crumbles, but that recipe will come later ;)
I am so glad I finally perfected this recipe. It took me quite a few tries to get the perfect texture and another couple tries to get a cake where the sprinkles actually maintained their color after baking. When I made my (revisited) homemade rainbow sprinkles the sprinkles stayed the same color after baking and didn’t melt or dissolve into the cake. Success!
PS: Want a single-serving Funfetti Cake that takes 5 minutes to make and 5 minutes to “bake?” Then try this recipe!