Description
This wholesome and fluffy cake is crafted with almond and oat flours and naturally sweetened with maple syrup for a guilt-free treat. It offers a classic bakery-style flavor with a moist crumb, making it an ideal choice for celebrations or a simple afternoon dessert.
Ingredients
- Almond flour
- Oat flour
- Maple syrup
- Melted coconut oil
- Eggs, room temperature
- Dairy-free milk
- Vanilla extract
- Almond extract
- Baking soda
- Salt
- Rainbow sprinkles
Instructions
- Preheat your oven to 350ºF (175ºC) and grease three 6-inch cake pans with cooking spray or coconut oil.
- In a large mixing bowl, whisk together the eggs, maple syrup, dairy-free milk, melted coconut oil, vanilla extract, and almond extract until smooth.
- In a separate medium bowl, combine the almond flour, oat flour, baking soda, and salt, whisking to remove any lumps.
- Slowly fold the dry ingredients into the wet mixture with a spatula until just combined, then gently stir in the rainbow sprinkles.
- Distribute the batter evenly into the prepared pans and bake for 25 to 30 minutes until the tops are golden and a toothpick comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely before frosting.
Notes
To ensure a perfectly smooth batter, bring your refrigerated ingredients to room temperature so the coconut oil remains liquid during mixing. If you do not have three pans, you can bake this in a single larger pan, though you will need to adjust the baking time accordingly.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American