Can I use regular flour?

Yes, but then the cake will be slightly less fiber-rich.

Can I use a different sweetener?

Yes, for example maple syrup or honey, but be aware that the moisture ratio may change.

Can I replace part of the sugar with applesauce?

Yes, you can omit the sugar and replace it with unsweetened applesauce.

Can I also make this cake in a round baking pan?

Yes, but the baking time may differ depending on the diameter.

Healthy Funfetti Cake

Favorites

40min

•

Easy

A fun, healthy, and delicious treat for birthdays in the classroom or at a party but without the sugar bomb. Okay, there are the homemade sprinkles,

but that’s it,.. Whole wheat flour, almond flour, further without refined sugars and due to the coconut oil, yogurt, and whipped egg whites, the batter is nice and airy yet more nutritious! Drizzle some coconut yogurt with vanilla as icing over it, sprinkle some sprinkles on top and you're done! It’s still a thing, making a healthy bake that kids actually like. Yup, this one does the trick! How fun and easy is it to make sprinkles yourself too. So much satisfaction, and uh, Grace likes it too. Phew, because those teenagers can be picky. Mumsi happy!!!

A fun, healthy, and delicious treat for birthdays in the classroom or at a party but without the sugar bomb. Okay, there are the homemade sprinkles, but that’s it,.. Whole wheat flour, almond flour, ...

Meer lezen

Kitchen must haves

Ingredients

What do you need?

Quantity: 12 Pieces

For the cake

200 g whole spelt flour
100 g almond flour
2.5 tsp baking powder
0.5 tsp baking soda
1 pinch of salt
80 g coconut blossom sugar or light cane sugar
2 eggs
200 g low-fat Greek yogurt
120 ml unsweetened almond milk
80 ml melted coconut oil
2 tsp vanilla extract
40 g natural sprinkles (without artificial colorings)

For the topping

Homemade sprinkles

Icing

125 g Greek-style coconut yogurt
1 tsp vanilla powder
1 tsp vanilla essence

For the cake

For the topping

Homemade sprinkles

Icing

125 g Greek-style coconut yogurt
1 tsp vanilla powder
1 tsp vanilla essence

Preparation method

How do you make this?

Preheat the oven to 175°C top and bottom heat. Line a rectangular baking tray or baking dish (approximately 20x30 cm) with parchment paper.

In a large bowl, mix the whole spelt flour, almond flour, baking powder, baking soda, and coconut blossom sugar.

In another bowl, whisk the egg yolks with the yogurt, almond milk, melted coconut oil, and vanilla extract.

Add the wet mixture to the dry ingredients and mix briefly until a smooth batter forms.

Whip the egg whites stiff with a pinch of salt and fold in 2 times.

Pour the batter into the baking pan, smooth it out, and bake for 25 minutes, until a skewer comes out clean. The longer you bake it, the drier it becomes.

Let it cool completely. Mix the yogurt with vanilla and spread it over the cake.

Sprinkle with sprinkles just before serving, as they will otherwise melt.

Cut into slices about a centimeter thick and serve.

Tips

For extra lightness: whip the egg whites separately until stiff and fold them into the batter.
Make it gluten-free by replacing spelt flour with gluten-free oat flour.
Prefer vegan? Use plant-based yogurt and a chia or flaxseed egg.
Freeze pieces without topping, this way the texture remains perfect.
Make it even more festive with fresh fruit on top of the yogurt layer.

Storage instructions

In the refrigerator: airtight packed for up to 4 days.
In the freezer: for up to 2 months, individually wrapped in foil or bags.
Reheating: let it come to room temperature briefly or 10 seconds in the microwave (without topping).