Small-batch Funfetti Cake Loaf

4.75 from 89 votes

Prep Time10

Cook Time40

Course: Breakfast, Dessert, Snack

Keyword: cake loaf, easy recipes, funfetti, gluten-free, loaf cake, low sugar, plant-based, rainbow, small-batch, sprinkles, vegan

Servings: small slices

Calories: 124kcal

1 egg sub a flax egg
1/2 cup applesauce (120 g) sub banana
2 tbsp maple syrup (42 g)
1/2 tsp vanilla extract
1/2 cup almond flour (56 g) sub regular flour but also add 2-3 tsp oil with the wet ingredients
1/2 cup flour (60 g) gf all purpose if desired
1 tsp baking powder
1/4 tsp baking soda omit if using regular egg

2 tbsp rainbow sprinkles (24 g)
3 tbsp any store bought vanilla frosting (35 g) See recipe notes for how to make this at home. I used @missjonesbakes frosting on-the-go

Preheat oven to 350F and grease your pan.
Mix egg/flax, applesauce, syrup, vanilla.
Whisk together flour, almond flour, baking powder, baking soda, pinch salt.
Combine the two via folding, do not overmix. Your batter should be pourable and spreadable. If it is too dry, add a tbsp water and mix again. If it's too runny like pancake batter, add a tbsp more flour.
Fold in sprinkles. Transfer to loaf pan.
Bake 35-40 minutes (20-25 for muffins) until knife comes out clean. Cool completely.
Spread frosting on, let it set in the fridge.
Slice and enjoy!

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Here's a link to the junior loaf pan I like to use.
If you want to make a homemade mini-batch frosting, whisk together 3 tbsp powder sugar (20 g) with 1 tbsp softened (plant) butter or cream cheese (15 g), add a drop of milk or more powder sugar to bring to the desired consistency. Enjoy!