Description
A luscious and moist Mediterranean-inspired sponge made with almond and oat flours, naturally sweetened with maple syrup. This vibrant cake features a tender crumb and a hint of vanilla and almond, perfect for any celebration.
Ingredients
- 2 cups blanched almond flour
- 1 cup oat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1/2 cup maple syrup
- 1/4 cup dairy-free milk
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup rainbow sprinkles
- Healthy cream cheese frosting
Instructions
- Preheat your oven to 350ºF (175ºC) and lightly grease three 6-inch cake pans with cooking spray or coconut oil.
- In a large bowl, whisk together the eggs, maple syrup, dairy-free milk, melted coconut oil, vanilla, and almond extract until smooth and glossy.
- In a separate medium bowl, whisk the almond flour, oat flour, baking soda, and salt, ensuring there are no lumps in the almond 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 25-30 minutes, or until 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.
- Once cool, stack the layers with healthy cream cheese frosting in between and finish with a layer of frosting and extra sprinkles on top.
Notes
Ensure all refrigerated ingredients reach room temperature before mixing to prevent the coconut oil from seizing. For a lighter crumb, always fluff your flour with a fork and spoon it into the measuring cup rather than scooping directly from the bag.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean