Ingredients

The following ingredients have 4 Servings
  • 3 large eggs (at room temperature)
  • ¾ cup pure maple syrup
  • ½ cup dairy-free milk (I used unsweetened almond milk)
  • ⅓ cup melted coconut oil
  • 1 Tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 ½ cups blanched almond flour (packed)
  • 1 cup oat flour (packed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup rainbow sprinkles (plus more for topping)
  • healthy cream cheese frosting

Instruction

  • Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside.
  • In a large bowl, whisk together your eggs, maple syrup, milk, coconut oil, vanilla extract and almond extract until fully combined and smooth. Set aside.
  • In a medium mixing bowl, add your almond flour, oat flour, baking soda and salt and mix well. Set aside.
  • Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until just combined and smooth. Stir sprinkles into the batter.
  • Pour batter into prepared cake pans and bake for 25-30 minutes until golden brown on top and an inserted toothpick comes out clean.
  • Allow the cake to cool for about 15 minutes. Remove cake from pans and place on a wire rack to cool completely.
  • Once cake is at room temperature frost it with your favorite frosting and top with additional sprinkles if you prefer.
  • Cut cake and serve.
  • Store cake in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days.