Description
A wholesome and tender small-batch dessert crafted from nutrient-dense almond and oat flours. Naturally sweetened with pure maple syrup and flecked with festive rainbow sprinkles, this elegant three-layer cake offers a nostalgic flavor with a clean, modern profile.
Ingredients
- Large eggs
- Pure maple syrup
- Dairy-free milk (such as unsweetened almond milk)
- Melted coconut oil
- Vanilla extract
- Almond extract
- Blanched almond flour
- Oat flour
- Baking soda
- Salt
- Rainbow sprinkles
- Cream cheese frosting
Instructions
- Preheat your oven to 350ºF (175ºC) and 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, and vanilla and almond extracts until smooth and fully integrated.
- In a separate medium-sized bowl, stir together the almond flour, oat flour, baking soda, and salt, making sure to break up any lumps in the almond flour.
- Gently pour the dry ingredients into the wet mixture and use a rubber spatula to fold them together until just combined; fold in the rainbow sprinkles at the end.
- Divide the batter evenly among the three prepared pans, smoothing the tops, and bake for 25 to 30 minutes until golden brown and a toothpick comes out clean.
- Let the cakes cool in their pans for 15 minutes before transferring to a wire rack to cool completely prior to frosting with cream cheese frosting.
Notes
To ensure the most consistent texture, firmly pack your almond flour into the measuring cup before leveling it off. If your coconut oil begins to solidify when mixed with the wet ingredients, it likely means your eggs or milk were too cold; always use room-temperature liquids for a smooth, emulsion-stable batter.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American