Mini Grain Free Funfetti Cake

Makes 1 small cake

Need a little mini celebratory cake? This cake is a delightful little treat - share only if you wish! This recipe is perfectly sweetened thanks to maple syrup, but you can substitute any other liquid sweetener such as honey instead. The combination of flours in this recipe is key to creating a light, fluffy and not dry or dense cake recipe. I’ve often doubled this recipe if I want to make a small cake, or even tripled the recipe for a normal-sized cake - just be sure to increase the cooking time. You can also bake this in a loaf tin, it happens to be one of my favourite recipes yet!

Ingredients

1 egg

1/4 C thick Greek-style yoghurt (or Greek coconut yogurt)

1/4 C maple syrup

3/4 C almond flour

2 Tbsp coconut flour

2 Tbsp tapioca flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla extract

Lots of natural sprinkles inside the cake batter and on the frosting! Be sure to use sprinkles that have no artificial colours or dyes.

Method

Combine all of the ingredients in a medium bowl and let the mixture sit for 2 min (so the coconut flour can absorb)! Pour into two small greased springform pans and bake for 15 mins at 170 C but keep an eye on it. Let them cool before removing from pans and topping/layering with your favourite frosting - I highly recommend my cashew frosting! Best eaten fresh, or in an airtight container it can be in the fridge for 3 days.