Funfetti Loaf Cake
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Funfetti Loaf Cake
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If you love rainbow sprinkles and birthday cake flavored recipes, you will love this Funfetti Loaf Cake. It's an easy recipe that is naturally gluten-free and dairy-free, thanks to almond flour and avocado oil. Soft, pound cake texture and absolutely delicious!
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Ingredients
- 2 ¾ cups almond flour from blanched almonds, Super Fine
- 1/3 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup avocado oil
- 1/4 cup maple syrup
- 3 egg large
- 3 tablespoons milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup Sprinkles
Instructions
- Preheat oven to 350ºF and line 8×4 medium loaf pan with parchment paper or grease well with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
- Mix wet ingredients: In large bowl whisk together oil, maple syrup, eggs, milk, vinegar and vanilla and almond extracts.
- Combine: Add bowl of dry ingredients into the bowl of wet ingredients, then fold in sprinkles until combined.
- Bake: Pour batter into prepared loaf pan and bake for 40-50 minutes, covering with foil at 30 minutes, then taking foil off for last 5 minutes of bake time. Bake until inserted toothpick in center comes out clean (no wet batter, crumbs are okay.)
- Cool: Allow bread to cool in pan for 15 minutes, then gently remove by grabbing parchment paper edges and resting on cooling rack. Slice and enjoy!
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