Sugar Cookie Mini Loaf Cakes
Perfect for holiday gifts! These are allergen friendly (GF/DF)
Servings: 3 loaves
Calories: 350kcal
Equipment
- 1 electric stand mixer or sub with a whisk/ spoon paddle attachment
Ingredients
Cake
- ½ cup brown sugar
- ½ cup sugar
- 2 teaspoon vanilla extract
- 1 stick dairy free butter melted and cooled (or sub with regular butter)
- ½ cup oat milk or sub for regular milk
- 1 ⅓ cup GF 1:1 flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 egg room temp
- ¼ cup sprinkles
Glaze
- ¾ cup powdered sugar
- 1 ½ tablespoon oat milk
- 1-2 drops vanilla
Instructions
- In mixer, blend butter and sugar on medium high until well combined.
- Next add egg and mix on low.
- Then add your milk and vanilla and mix again.
- Add all dry ingredients and mix on low at first then medium until combined.
- Fold in sprinkles.
- Bake in mini loaf pans on 350 °F for 28-32 minutes.
- Makes 3 mini loaf cakes.
Notes
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 120g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 300mg | Potassium: 15mg | Fiber: 2g | Sugar: 115g | Vitamin A: 177IU | Calcium: 15mg | Iron: 4mg
