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–+ servings
air fryer vanilla cake with rainbow sprinkle

Air Fryer Cake

This super soft and moist air fryer vanilla cake is naturally sweetened with honey and packed with confetti rainbow sprinkles. It's so easy to make from scratch. Seriously, the best birthday cake I've ever eaten!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving 8 servings

Ingredients
 

  • 1 cup all-purpose flour, spooned & leveled
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ cup melted coconut oil, (or butter)
  • 1 tsp pure vanilla extract
  • ½ cup honey, room temperature
  • 1 large egg + 1 egg yolk, room temperature
  • 3 tbsp yogurt, room temperature (I used vanilla 2%)
  • ¼ cup milk, (oat, almond, 2%, or skim)

Instructions

  • Prepare your cake pan: wrap the bottom and sides of a 6-inch cake pan with aluminum foil like a cheesecake (reference picture above). Then, grease the pan well and lay a circular piece of parchment on the bottom.
  • Preheat your air fryer to 330°F.
  • Whisk the flour, baking soda, and baking powder together in a small mixing bowl.
  • In a medium mixing bowl, whisk the melted coconut oil, honey, egg & egg yolk. When combined, add the vanilla and yogurt. Now, add half the dry ingredients and half the milk. Whisk, then repeat with the other halves.
  • Hand mix in sprinkles if you decide to make this a confetti cake.
  • Add batter to the cake pan. Then, wrap the top of the pan with another piece of aluminum foil and poke 5 - 10 small holes. This prevents the top of the cake from burning and ensures an even rise.
    how to wrap the cake pan in aluminum foil to prevent air fryer cake from burning
  • Air fry at 330°F for 30 - 35 mins or until toothpick comes out clean.
    air fryer confetti cake in air fryer basket after air frying to show end result
  • Let the cake completely cool before frosting. You can frost it with this dairy-free chocolate frosting, this healthy vanilla buttercream, or this cream cheese yogurt frosting.

Notes

Wrap and cover the cake pan with aluminum foil. This step is super important, and it’s my #1 tip for making air fryer cake. You want to wrap the bottom and sides of your 6-inch cake pan with aluminum foil like a cheesecake getting ready for a water bath (reference picture above). Then once the cake batter is added, wrap the top of the pan with another piece of aluminum foil and poke 5 – 10 small holes. This prevents the top of the cake from burning and ensures an even rise.
Coconut Oil: You can also use unsalted butter.
Make it Dairy-Free: Make this air fryer cake dairy free by substituting the yogurt with a dairy-free alternative like coconut yogurt, almond milk yogurt, or oat milk yogurt.
Sprinkles: You can leave them off or use chocolate sprinkles instead.
Storing: For best results, store air fryer cake in an airtight container at room temperature or in the refrigerator for up to 4 days.

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
Course Dessert
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!