Homemade gluten free funfetti cake that’s ready in under an hour. A secret ingredient makes this amazing vanilla rainbow sprinkle cake with homemade buttercream frosting a must-try recipe.
Another year in the books. I’m officially one year older.
The older I get, the more gratitude I have for everyday moments. As I continue to grow as a person and gain new experiences, I am incredibly grateful for how far I have come. I remember turning 22 and being disgruntled because it was “so old” and I kept referring to myself as 21+1. That’s just stupid. I don’t want other people to do things like that.
For my birthday this year, I want to dedicate this post you my millennial friend. Particularly if you’re freaking out about getting older because you haven’t “figured your life out” or you’re “not where you want to be”, I’m here to kindly bitch slap you through the computer screen. I mean that in the most loving way possible. Besides, it’s my birthday and I can say whatever I want.
Be grateful for where you are at in life. You’ve lived to be a 20-something, and that in itself is a huge blessing. There is so much more to you than a Buzzfeed round-up can describe. I’m not trying to sound all high and mighty by any means, I get it. I still struggle with it too, and am partially talking to myself here. This is an awkward time of life, but that’s also what makes it awesome. For the first time ever we are young enough to still be whatever we want to be, yet old enough to actually make it happen for ourselves. THAT’S SO AWESOME.
I’m a firm believer that as long as we are constantly moving forward, we don’t have to have all the answers. No one’s life is 100% together. I know mine sure isn’t. But if I’m being the best possible person I can be from where I’m at, then I’m doing alright.
Even if your family keeps bugging you about not being married, you’re okay. Even if you hate your job and can’t seem to find your purpose, you’re okay. Even if you live with your parents while you’re figuring your life out (like me…holla!) YOU’RE OKAY, I PROMISE. Be a better person today than you were yesterday and you’re good – you’ll get there. Wherever “there” is.
Now shut up, stop doubting yourself and eat some cake.
I’m getting off my soapbox to talk about this cake. Who doesn’t love a little funfetti? Well it’s kind of my favorite. But you know me, I had to Balanced Berry it up a little bit. We don’t have time for that boxed business. Making a more wholesome version of funfetti has been my mission for some time. Wheat flour has not left me feeling too hot lately, and I’m still figuring out how to work with gluten-free flour mixes (aka…I can’t seem to get things to turn out right). But I wanted some funfetti real bad, and turned to the internet for alternatives. After a little research I found the most epic and unexpected secret ingredient ever:
Beans. Yup. Just trust me on this.
It sounds crazy, but I promise it’s delicious. In my research, I found this whole other world of using beans to replace flour in baked goods. I know black bean brownies have been a thing since the beginning of
There’s still some sugar (only ½ cup for the whole cake!) and sprinkle action happening (mandatory birthday condiment), but replacing the flour with beans bumps up the protein and fiber factor quite a bit. Not too shabby for cake! Bonus: my incredibly picky brother who hates and detects all healthy things wolfed down this cake without batting an eye. He had no clue it wasn’t a regular cake. BOOM. That’s when you know it’s good.
- 2 Cups White Beans, drained and rinsed
- 6 Eggs
- ½ Cup Organic Cane Sugar
- ½ Teaspoon Liquid Stevia
- 1 Teaspoon Vanilla Extract
- ¼ Cup Coconut Oil, melted
- ⅓ Cup Coconut Flour
- 1 Teaspoon Baking Soda
- 1½ Teaspoon Baking Powder
- Dash of Sea Salt
- ¼ Cup + 1 Tablespoon Sprinkles
- ½ Cup (1 Stick) Unsalted Butter or Non-Dairy Butter such as Earth Balance, Softened
- 3 Cups Organic Powdered Sugar
- Natural Food Coloring (Optional)
- Sprinkles (Optional)
- Preheat oven to 325F. Prepare a 9-inch cake pan with a light coating of coconut oil, and parchment paper on the bottom. Set aside. (Can do a two-layer cake if using smaller pans)
- In a food processor, combine beans, eggs, sugar, stevia and vanilla. Blend until smooth and well-combined.
- Stop the food processor to scrape down the sides and add coconut oil (make sure it's not hot so it doesn't cook the eggs!), coconut flour, baking soda, baking powder and salt. Blend until well combined and a batter forms.
- Remove the blade from the food processor and fold in sprinkles.
- Transfer batter into pan and smooth into an even layer.
- Bake at 325 for 25 - 35 minutes. Baking time can vary, so I recommend baking for 25 minutes then checking every few minutes until done. Toothpick inserted in cake should come out clean.
- Remove from oven, and allow to cool completely.
- To prepare the frosting, use an electric mixer to whip the butter or non-dairy butter until smooth. Add the first cup of powdered sugar and mix until incorporated. Repeat one cup at a time until a stiff frosting forms. Add food coloring and mix if desired.
- When the cake is completely cool, carefully remove from pan and top with an even layer of frosting. Top with additional sprinkles if desired.
Want more recipe ideas? Give me a follow on Pinterest – I’m always finding new things to share!
Talk to me:
- What’s your favorite birthday treat?
- What are your thoughts on the awkward 20’s/quarter-life crisis?