A fun way to celebrate any occasion! This colorful Gluten-Free Funfetti Waffle Cake is vegan, top 8 allergy-free, requires minimal ingredients, while still being a dessert (or breakfast) recipe to remember! Whether it’s a birthday or fun milestone, kids and adults this fun and easy creation!
Hip, Hip, Hooray! Do you know what day tomorrow is? It will be Strength and Sunshine’s 5th Birthday! I usually post a Funfetti creation on my own birthday, which was June 6th, but decided to take that day off and just post a fun and colorful recipe that could celebrate both these “birthdays”. So apparently I’m 22 now, but Strength and Sunshine will be 5 years old on June 26th. That’s crazy! I started Strength and Sunshine when I had just turned 17 and ending my junior year of high school, not knowing that I’d still be here, on this platform 5 years later.
Usually I don’t make the “blog anniversaries” too big of a deal, but I think 5 years is a milestone not to be forgotten. Throughout this entire journey in the virtual space, I have been first and foremost a student. Blogging has always had to come second (obviously), but 5 years down the line and now it pains me to see and realize all the mistakes I’ve made, things I’ve pushed aside, and aspects, of what is now a business, neglected. When I started Strength and Sunshine, I had zero intentions of it being a profitable business, nor even being solely a recipe blog. I was posting random “fun” posts, engaging with the community I had grown-up reading as a teenager, and pushing my way into the “healthy living blog” space.
The first 2 years, 1 and a half of which were on the wordpress.com platform (before going self-hosted), had no game plan, no thought about things like SEO, Instagram (which I regret so much…back when you could still grow on the platform. Not to mention my username dilemma!), defining a place for myself in a specific niche, having a target audience, etc. Basically, I regret NOT beginning with the business mindset, but how could I have ever known? That was never my goal as a newly 17 year old girl in finishing high school. I never struggled with “growing a following” as a new blogger as so many new bloggers do now in this saturated industry. It grew and I realized my best content was my gluten-free, plant-based, allergy-friendly recipes. So after cutting off the training wheels and establishing a real self-hosted blog, I started focusing on recipe creation and cutting back on the yoga, fitness, random fluff I would post (also, in the beginning I was posting FIVE days a week!? Holy crap, no!)
Honestly, I don’t think I really put my mind into driving Strength and Sunshine forward as a business until 2 years ago. Now I know what I want from the brand I’ve built and refined as a gluten-free and friendly recipe blog. I also know what I “should” and “must” do to keep growing, however, all the previous years wasted with fluff, garbage (how I see it), and poorly constructed content and development…it’s hard to get out of that, fix it all, while still being a student. I’m not a married woman with an established house, apartment, LIFE. I’m close, but still a wee bit more time to go before Strength and Sunshine can be (or not be) my #1 focus. There’s a doubting reality of the amount of money that I would have to invest and spend to get help with fixing all the kinks, blunders, and “boo-boos” I’ve made with Strength and Sunshine. I’ve done all this myself but I know that hiring a team would be the next step. Drowning in managing my own brand and business won’t lead to more growth. You can only grow and expand for so long by yourself.
For example, this post is going to have like zero SEO value, as I haven’t even said “waffle” once (until now). But not to be a debbie-downer on what should be a wonderful milestone to celebrate, I really am taking this summer to dive deep and think about the future here. I have one more semester of college before I’ll be graduating with a bachelor’s degree in Public Health. From there…where do we go? Graduate school? Full freelance and blogging? Quit it all and get a 9 to 5? That’s one thing I know for certain now. There is NO WAY I will ever work a 9 to 5 when I’ve tasted the sweet freedom of making money as a self-employed individual. By this time next year hopefully I’ll have a lot more answers and insight, but until then, can we just enjoy a slice of this Gluten-free Funfetti Waffle Cake?
I may not know what I’m doing with my life, but I do know how to make some damn good Funfetti FUN! We’re whipping out the good ‘ole Dash mini waffle maker again but this time we’re adding all the colorful sprinkles, stacking the waffles in tower formation, and toping them with some vegan vanilla buttercream frosting (and more sprinkles), because that, my friends, is the only way to celebrate! I was super stoked to find some allergy-free (actually bright colored) rainbow sprinkles at a random dollar store that produced this legit Funfetti visual appeal (they were not “all natural” like usual, but we’re celebrating!)
Gluten-Free Funfetti Waffle Cake
- 1 Cup Gluten-Free Baking Flour
- 1 Prepared Bob's Red Mill "Egg" Replacement
- ¼ Cup Erythritol (or preferred granulated sweetener)
- 1 Tsp Baking Powder
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- ¾ Cup Unsweetened Non-Dairy Milk
- 2 TB Allergy-Free Rainbow Sprinkles (plus more for topping)
- 1 Batch of Vegan Vanilla Buttercream Frosting
- Grease and allow the mini waffle maker to heat as you prepare your waffle batter.
- In a bowl, whisk together the dry ingredients, then add the vanilla and milk and mix together to make a smooth and thick waffle better.
- Fold in the rainbow sprinkles to the combined batter.
- Now make 4 mini waffles in the waffle maker with the batter and allow them to cook until the waffle maker tells you they're done!
- To finish the waffle cake, stack the waffles on top of each other, use a fill a pastry bag with the prepared frosting, and frost the top waffle. Add extra rainbow sprinkles to the top of the frosting before enjoying!
There is so much left unsaid here, but I never want to bore my readers with blogging and business talk. I don’t blog for other bloggers or entrepreneurs in this space. So many bloggers end up falling into that, or choosing to go down that path, with age (or right from the gate, which is a whole other story), but that’s not and will not be Strength and Sunshine. My celiac and food allergy folk don’t care about algorithms, taxes, or Pinterest strategies. Many “lifestyle” bloggers you see think that by blogging about blogging is the only way to profit. Maybe it is for a “lifestyle” blogger, but not here, not on a recipe blog with a mission to help those with celiac disease and food allergies! Tell me if I’m wrong, but I’m happy just giving you the yummy food and allergic living tips to help you thrive. This Funfetti Waffle Cake is just the sweet treat I think we all can use though, no matter who you are, where you are, or what you do for a living. Cheers to another 5 years? (I hope so!)
So tell me:
+ No questions today, just make sure you enjoy some Funfetti tomorrow and let me know you did!
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