This classic funfetti cake is both vegan and gluten-free, but out-of-this-world delicious. It is lacking in nothing and full of everything we love in a party cake. Sweet, moist, light, delicious and topped with a wonderful sweet frosting. This one kids, and adults, will love!
1 1/2cups (168g)blanched almond flour (See below NOTE)
1 1/2cups (240g)white rice flour, I use Bob's Red Mill (brown rice flour does not work here, the white is crucial for structure and taste)
3/4cup (120g)potato starch, not potato flour
4teaspoonsdouble-acting baking powder
1teaspoonfine sea salt
1 1/4cups (400g)pure maple syrup
1 1/4cups (300g)canned "lite" coconut milk, shaken first (highly recommend Thai Kitchen for best results, it's 100% creamy and never chunky)
2tablespoons (30g)vanilla extract
8tablespoons (80g)vegan sprinkles
VANILLA BUTTERCREAM (This has a slight coconut taste. Use my regular buttercream below if you want it traditional.)
2cups (460g)melted liquid coconut butter (this is simply pureed coconut)I highly recommend buying this instead of making your own, as it is much smoother. I recommend Maranatha brand or Dastony from Whole Foods. Make sure the only ingredient is coconut.
1cup (240g)plant milk (I used "lite" coconut milk)
1cup (320g)pure grade A maple syrup (grade B will make the frosting darker)
6tablespoons (96g)RAW cashew butter (NO added oil)
This cake is best made the day of the party so it is moist and has the best structure, but will still be delicious if made the night before, just leave covered well at room temperature. The frosting can be made the day before, just remove it from the fridge an hour or so before needing to frost the cake.
Preheat your oven to 350°F and lightly spray two 8 inch round cake pans (with 2 inch tall sides) and line with a round piece of parchment paper just on the bottoms. I used coconut oil nonstick spray. OR, to make as cupcakes, line 20 paper liners in a muffin pan.
To a very large bowl, weigh each flour (zeroing out in between) and add to the bowl the almond flour, rice flour and potato starch. If you absolutely must use measuring cups, scoop the flours out with the cup and lightly pat down each flour making sure there are no gaps, then level off. Add the baking powder and salt and whisk really well.
To the same bowl, add the syrup, milk and vanilla. Whisk again for at least a minute until it becomes completely smooth and thickens a bit. It is a thin batter, not a thick one. Stir in the sprinkles. Pour the batter evenly among the 2 pans. Give it a jiggle to smooth out.
Bake both cakes on the same rack with a couple inches in between them for best results for 25 minutes or until a toothpick comes out totally clean. For cupcakes, they are done in 20-22 minutes. You don't want any wet batter. Should be clean, a couple of DRY crumbs are ok. Leave in the pan for 30 minutes (10 for cupcakes), no exceptions, or it can crack if removed too early. Place a piece of parchment paper on a cooling rack and invert it over the cake pan and flip the cake over and release. Leave to fully cool 1 hour.
FOR THE FROSTING
Make sure all the ingredients are at room temperature. Otherwise, the coconut butter can harden if your other ingredients are cold. If your coconut butter is hardened, melt it to a complete runny liquid, like an oil consistency. Heat it in the microwave for 15-30 seconds and stir to get it thoroughly mixed and smooth, be very careful not to burn it.
Add it to the food processor and quickly add the remaining ingredients. Process until completely smooth. It will be VERY runny at this step, but will firm up in the freezer. Pour into a bowl and place in the freezer for 20-30 mins until it's firm enough to whip.
If it gets too hard, just let it sit at room temperature until it softens back up. Whip just a few minutes until fluffy. Spread a thick layer onto the top of the bottom cake, place the next cake on top and frost the top and sides as desired.
It's crucial to use a superfine blanched almond flour because it is what makes the cake so moist and light and fluffy. I do not have luck with Bob's Red Mill, but love King Arthur, Honeyville, Wellbees, Nature's Eats, Heb brand (in TX) all work well.
I tested this cake both in 6 inch pans and 8 inch, which you will see in the photos. The 6 inch of course made the cake layers taller, but they didn't cook through as well, so 8 inch pans yield a much better texture and a more traditional size of layers.
Nutrition stats do not include frosting since different frostings are suggested. Nutrition based off of 12 slices. per cake slice (without frosting) based off 12 slices.