This will quickly become your new go-to birthday cake! It’s SO easy to make and can be done in one bowl. undetectably vegan, gluten and sugar free!
Ingredients
11 tbsp
Butter, vegan
(softened to room temperature))
3 tbsp
Extra virgin olive oil
397 gm
Allulose
(granulated (1 3/4 cup))
2 cup
Coconut milk, sweetened
(at room temperature))
2 tbsp
Vanilla extract, pure
3 1/2 cup
Almond flour/meal, Bob's Red Mill
(or Lupin FLour)
4 tsp
Baking powder
1 tsp
Salt
2/3 cup
Rainbow sprinkles
(keto or sugar free)
2 tbsp
Flaxseed meal (ground)
(add 1/4 of water to it to make a flaxseed egg)
Instructions
Preheat the oven to 350°F and grease 3 8-inch cake tins plus line with parchment rounds. Note – this recipe has amounts for THREE layers of cake. If you are doing more layers or fewer layers, adjust the amounts accordingly!
In a large bowl, cream together the vegan butter, neutral oil, and granulated sugar. Make sure you do this for a few minutes, whether it is by hand or with a mixer, as you want it to be light in color and fluffy. Then add in the non-dairy milk and vanilla extract and mix again. This time the mixture will separate.
Add in the almond flour, baking powder, and salt, and mix until combined. Finally add in the sprinkles and mix one last time. Pour the batter evenly into your cake tins and put in the oven for 25-28 minutes, checking for doneness by inserting a toothpick into the center of the cake and removing from the oven when the toothpick comes out with just crumbs, not wet batter.
Let the cakes cool in the pans for about 15 minutes before inverting onto cooling racks to cool entirely before frosting. You can also stick in the fridge for a little bit once they are at room temperature, I find it easier to frost cake layers when they are cold.
