Description
A wholesome and moist cake crafted with nutrient-dense almond and oat flours, sweetened naturally with pure maple syrup. This rustic, festive treat features a light crumb and playful rainbow sprinkles, making it perfect for both casual gatherings and special celebrations.
Ingredients
- 3 large eggs, room temperature
- 3/4 cup pure maple syrup
- 1/2 cup dairy-free milk (almond or oat)
- 1/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups blanched almond flour
- 1 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup rainbow sprinkles
Instructions
- Preheat your oven to 350ºF (175ºC) and grease three 6-inch cake pans, lining the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the room temperature eggs, maple syrup, milk, melted coconut oil, vanilla, and almond extract until smooth.
- In a separate medium bowl, whisk the almond flour, oat flour, baking soda, and salt together, breaking up any clumps in the flour.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, then stir in the rainbow sprinkles.
- Divide the batter evenly among the three prepared pans and bake for 25 to 30 minutes, or until the tops are golden and a toothpick comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely before frosting.
Notes
For the best results, ensure your refrigerated items like eggs and milk are at room temperature to prevent the coconut oil from solidifying into lumps. If you don’t have three 6-inch pans, you can use two 8-inch pans, though the baking time may need to be adjusted slightly. Always spoon and level your flour measurements rather than scooping directly from the bag to ensure the cake remains light and airy.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American