Often times your favorite baked desserts filled with refined sugars and heavy ingredients, but thankfully Brandi Bidot has created this deliciously healthy funfetti cake recipe that doesn't skimp on flavor. Instead, the recipe subs out unhealthy ingredients for much more fresh and nutritious alternatives.
The first ingredient to go in this recipe is the butter, which is substituted for a much lighter greek yogurt. The greek yogurt keeps the cake's texture airy and light without the high fat content. In addition, agave or raw honey is used to sub out the sugar and almond flour is used in place of traditional cake flour. All the ingredients are mixed and tossed with colored sprinkles before baking. The end result is the same great taste of a traditional funfetti cake without the unnecessary sugars and fat content. This recipe is ideal for at home bakers looking to play around with fresher ingredients in the kitchen.
Healthy Funfetti Cakes
This Homemade Confetti Cake Subs in Greek Yogurt for Butter
Trend Themes
1. Healthy Dessert Alternatives - There is a growing trend for healthy desserts using fresh and nutritious alternatives to traditional ingredients, creating new opportunities for businesses to offer healthier options.
2. Substituting Butter with Greek Yogurt - The use of greek yogurt as a substitute for butter has become a popular trend, presenting opportunities for businesses to offer lighter versions of baked goods.
3. Using Almond Flour Instead of Cake Flour - The use of almond flour as a substitute for cake flour is a growing trend, presenting opportunities for businesses to offer gluten-free and healthier options for baked goods.
Industry Implications
1. Food and Beverage - Companies in the food and beverage industry can explore using fresh and nutritious alternatives to traditional ingredients in baked goods.
2. Health and Wellness - In the health and wellness industry, offering healthy dessert alternatives can be a disruptive innovation opportunity.
3. Gluten-free Products - There is a growing demand for gluten-free options in baked goods, creating new opportunities for companies in the gluten-free products industry to explore using almond flour as a substitute for traditional flour.