Vegan Gluten-Free Birthday Funfetti Cake
This cake came from a very specific moment. I’m making it on a quiet Sunday, knowing that tomorrow is my birthday! :)
It felt right to create something simple but still a little playful. Soft, light, with colorful bits folded into the batter like small sparks of celebration. Not a big, loud cake. Just one that feels gentle and intentional. And... more healthy!
The coconut yogurt frosting brings everything together with a cool, creamy finish, while the tofu keeps the cake tender. It’s the kind of recipe that marks a moment, without needing much else.
Funfetti Cake
⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: ~40 minutes
Yield: 8–10 slices
Ingredients
Cake
- 1/2 cup coconut flour
- 1/2 cup erithrol
- 200 g silken tofu
- 1/2 cup plant-based milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- pinch of salt
Frosting
- 1 cup thick coconut yogurt
- 2–3 tbsp erithrol (adjust to taste)
- 1/2 tsp vanilla extract
- 1–2 tbsp blended silken tofu (for stability, optional)
Decoration
- colorful gluten-free cereal (for topping)
Instructions
- Preheat the oven to 175°C (350°F) and line a small baking pan.
- In a blender, combine silken tofu, plant milk, vanilla, and erithrol. Blend until completely smooth.
- In a bowl, mix coconut flour, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry ingredients and stir until a smooth batter forms. Let it sit for 2–3 minutes to thicken.
- Transfer the batter to the pan and smooth the top.
- Bake for 25–30 minutes, until set and lightly golden on top.
- Let the cake cool completely.
- For the frosting, mix coconut yogurt, erithrol, vanilla, and optional blended tofu until smooth.
- Chill the frosting for 30–60 minutes if you want a firmer texture.
- Spread over the cooled cake and decorate the edges with colorful cereal.
Notes / Variations
- For a richer texture, add 1–2 tbsp blended cashews to the batter
- If you prefer a firmer frosting, chill it for 1 hour before spreading
- You can bake this as cupcakes, reducing the time to 15–20 minutes
- Almond or oat flour can partially replace coconut flour, but the texture will change
Nutrition (per slice, assuming 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 125 kcal |
| Protein | 5 g |
| Fat | 6 g |
| Carbohydrates | 10 g |
| Fiber | 4 g |
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