Funfetti Loaf Cake

overhead view of gluten free birthday cake bread on wooden board next to jar of sprinkles

Course: Dessert

Cuisine: American

Keyword: cake with sprinkles, funfetti cake recipe, funfetti loaf cake

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: slices

Calories: 305kcal

Author: Ashley

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 super fine almond flour from blanched almonds
⅓ cup tapioca flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon fine sea salt
¼ cup avocado oil
¼ cup maple syrup
3 large eggs
3 tablespoons milk of choice
1 tablespoon apple cider vinegar or lemon juice
½ tablespoon vanilla extract
½ teaspoon almond extract
⅓ 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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