I wanted to re-create “Funfetti” boxed cake mix… SO badly! It was always one of my favorite mixes in the cake section;) I figured out the coconut flour sprinkles right away… however… baking a coconut flour based cake proved to be much more difficult! I experienced every problem possible… too flat, too greasy, too dry, green bottoms (really!) and not to mention just flat-out gross! I really did not want to include nuts so it could be considered “school friendly”. The xanthan gum turned out to be the missing link. Some people may not be familiar with xanthan gum, however, it is an indigestible fiber, and does not need to be calculated into a ketogenic recipe. It is what makes the cake spongy and retain the rise from baking. It also helps hold all of the oil and keep the ingredients emulsified. It is not an ingredient I would choose to use on a daily basis, but sometimes you need to eat cake! I have never seen any adverse reaction to xanthan gum, but please run it by your dietitian just to be sure!
If you would rather not use food coloring, just leave the sprinkles out and use all plain coconut flour. I frosted the cake with about 50g of Buttercream Frosting flavored with almond and lemon extract. I sincerely hope this recipe helps make a keto birthday special!