Savoring with Saba
Funfetti Cake Recipe
This year, I had another low-key birthday...thanks to you know who. Typically, I go on vacation, but given the current circumstances, I chose not to. Despite being disappointed, I was grateful that G-d gave me another year. What better way to celebrate, then with funfetti cake?!
I knew I wanted an individual-sized cake. I had seen tons of foodies on social media using 4-inch cake pans. I finally got a set and I'm so glad I did. They were the perfect size and made the cake making process a lot easier- the batter baked quickly and the cooling process wasn't as long. Tip: To speed up the process, cool the cakes in the fridge.
For the frosting, I used keto-friendly vanilla frosting this time. Typically, I use buttercream or cream cheese. I wanted something a little lighter, but still flavorful. It was the perfect combination! It was creamy and thick, which helped the frosting glide smoothly over the cake. Tip: The first layer of frosting should be thin. After the first layer, place it in the fridge for a few minutes and then continue frosting the cake.
When I finished frosting the cake, I add more sprinkles and candles. It was fun a way to celebrate....and yes I ate the entire cake by myself. #SorrynotSorry :) Wishing all my fellow Aries a great birthday!
1 1/2 cups blanched almond flour
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp sea salt
3/4 cup butter
1 cup granulated sweetener
1/2 cup milk of choice (I used almond milk)
1 tsp vanilla extract
Vanilla Frosting Ingredients:
3 cups sugar-free powdered sugar
1/2 cup butter, softened
1 tsp vanilla extract
1- 2 tbsp milk of choice (I used almond milk)
Preheat the oven to 350° F.
In a mixing bowl, add the almond flour, coconut flour, baking powder, and sea salt. Mix well then set aside.
In a stand mixer or hand mixer, cream your butter and sugar until fluffy, approximately 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy. Mix in the sprinkles.
Divide the batter evenly amongst the cake pans, and smooth out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
Beat together the powdered sugar and butter on low, until combined.
Add in the vanilla extract, followed by your milk of choice. Continue to beat until thick and creamy. If you prefer a thinner frosting add a little more milk.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Serving Size: 1slice
Total Carbs- 5g
Net Carbs- 2g
Serving: 1 serving
Total Carbs- 2g
Net Carbs- 1g