Funfetti Cake
The texture of this funfetti cake is out of this world and can be made in a loaf pan or a round pan. You really can make this any time or for any reason because it’s high protein (12g per slice!) and refined sugar free, but still tastes like a treat!
Click here for the protein powder I used (discount will automatically be applied).
Ingredients
- 1 cup1 cup1 cup Oat Flour
- 0.5 cup0.5 cup0.5 cup Vanilla Bean (Just Ingredients) Protein Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 1 cup1 cup1 cup Plain Greek Yogurt
- 1 whole1 whole1 whole Egg, can sub flax egg for vegan
- 3 Tbsp3 Tbsp3 Tbsp Cashew Butter, can sub another seed/nut butter
- 0.666 cup0.666 cup0.666 cup unsweetened Applesauce
- 0.25 cup0.25 cup0.25 cup Milk
- 0.5 tsp0.5 tsp0.5 tsp Almond Extract
- 1 tsp1 tsp1 tsp Vanilla Extract
- 3 Tbsp3 Tbsp3 Tbsp Sprinkles, measure with love
- 0.25 cup0.25 cup0.25 cup Vanilla Frosting (Simple Mills), optional/est measurement
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the dry ingredients together in a bowl and then mix in the wet ingredients. In a well greased loaf pan, pour half of the batter in and then add a layer of sprinkles. Top with the rest of the batter and more sprinkles. Bake 350 for 50 min and let sit for 10-15 min before transferring to a wire rack to cool. Top with your favorite icing (this is not optional 😉). You can make your own or use store bought. No need to measure 🙂
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Desserts Nightshade Free Pescetarian Shellfish Free Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 167 |
Fat: | 9 g |
Carbohydrates: | 10 g |
Protein: | 14 g |
Cholesterol: | 23 g |
Sodium: | 336 mg |
Fiber: | 1 g |
Sugars: | 5 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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