Healthy Homemade Funfetti Cake with Vanilla Bean Frosting


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  :)

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits


Find the recipe in the Naughty or Nice Cookbook!

With 70 secretly healthy dessert recipes, full-color pages and photos for every recipe, you’ll soon discover what heaven feels like.  See this page for more information on the book, including the Table of Contents, some sneak peaks, and sample images.

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits

Get your copy from Amazon here!


PS:  Want a single-serving Funfetti Cake that takes 5 minutes to make and 5 minutes to “bake?”  Then try this recipe!

11 comments on “Healthy Homemade Funfetti Cake with Vanilla Bean Frosting

  1. Hey, your cake looks lovely!

  2. You’re actually amazing! This recipe looks beyond delicious. I need to make it!

  3. This cake looks so pretty! I love that it’s a healthier version of such a decadent treat!

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  5. hi!! This looks AMAZING!! I was wondering if there is anything that i could replace the stevia extract with???….thanks!

    • dessertswithbenefits

      Hi Tara!
      I’m afraid that the stevia extract will be very difficult to replace. It is very concentrated and replaces A LOT of sugar in the recipe. Without it, the cake might taste as sweet as a loaf of bread, yuck! :(

  6. hi! this cake looks wonderful what if we don’t have sorghum flour? Can we replace it with almond flour? thank you

    • dessertswithbenefits

      I’m not sure if the almond flour can replace the sorghum… this cake took me a few trials to get the texture just right so I am hesitant to recommend any replacements. However, if you are feeling ambitious then give it a go! I would recommend adding additional egg whites (let’s say, 1/2 cup?) or perhaps two whole eggs to give the almond flour some lift. I hope this works out for you :)

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  8. may i know can i use coconut milk instead of soy milk?? :)

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