What’s better than a happy birthday cake? A festive Merry Christmas cake!
Confetti cakes are beautiful and they go to show that sprinkles aren’t just for kids. Sprinkles make desserts and dessert eaters happy. They’re colorful, crunchy and cute.
Cake also doesn’t have to be filled with butter, eggs and sugar to be delicious. This confetti cake is not only happy but it’s also vegan and made with whole wheat pastry flour, coconut oil and much less sugar than your typical recipe.
So why not celebrate this joyful holiday with a cake full of goodness and cheer?!
Adapted from Happy Birthday Cake p.215-217 of Chloe’s Kitchen
Makes one 9″ cake
1/2 cup sugar
1/2 cup coconut oil, solid
1/2 cup + 2 Tbsp soymilk
2 Tbsp white vinegar
1 Tbsp vanilla extract
1/2 tsp almond extract
1/2 tsp Buttery Sweet Dough baking emulsion, optional
1 1/2 cups whole wheat pastry flour
1 1/2 tsp Ener-G egg replacer
1 tsp baking soda
1/2 tsp salt
1/4 cup Christmas (or rainbow) sprinkles
Preheat oven to 350°F. Grease a 9″ round cake pan and set aside.
In a standing mixer, cream together the coconut oil and sugar. Add the remaining wet ingredients and mix for 10 seconds.
In a small bowl, combine all the dry ingredients, except the sprinkles. Add the dry to the wet and mix until smooth. Add the sprinkles and mix just until incorporated.
Pour the batter into the greased cake pan and place in the oven. Bake for about 30 minutes or until a toothpick comes out clean, rotating the pan halfway through.
Cool completely before removing the cake from the pan. Sprinkle with powdered sugar, drizzle with melted chocolate, spread with coconut whipped cream or top with a layer of your favorite frosting.