Birthday time is not an easy time to be gluten and dairy free. Especially when it comes to the cake. But sprinkles make all things better, don’t they? I adapted my funfetti cupcake recipe to be gluten and dairy free for those with allergies who still want a classic birthday cake. If you are not gluten or dairy free, I would recommend sticking with this recipe here.
This colorful celebration cake consists of layers of tender white cake riddled with sprinkles, layered with a fluffy, sweet non-butter buttercream frosting. Do keep in mind, as with all gluten-free versions of things normally made with flour: the texture will be a bit different. There really isn’t any getting around that.
This cake really is at its best if it is eaten on the same day it is made. Because of it’s gluten-free, dairy-free qualities, is doesn’t really sit well for long, so try and make it as close to the time is will be eaten as possible. I can’t believe I’m saying that. But it really is best in this instance. The frosting, however, can be made ahead of time. Just make sure to store it in an airtight container.
I used a gluten free flour blend that contains white rice flour, brown rice flour, potato starch, tapioca starch, and xanthan gum. Make sure the blend you use has xanthan or guar gum, as that will give it some of the binding properties needed to hold the cake together that you lose when you take out the gluten.
- 1¾ C. Gluten-free Flour Blend(must contain xanthan gum)
- 2 tsp Baking Powder
- 1 C. Coconut Milk(canned)
- 1 tsp Vanilla
- 4 egg whites, room temperature
- 7 tablespoons Coconut Oil, solid
- ⅔ C. Granulated sugar
- ¼ C. + 1 tablespoon Colorful Cake Sprinkles(preferably the long type, not the small balls)
- FOR THE FROSTING:
- ½ C. Shortening
- ½ C. Margarine or dairy-free butter spread, softened
- 1 t. Vanilla Extract(clear, if possible)
- Food coloring, if desired
- 1½ lb. Powdered Sugar
- 3-4 tablespoons Coconut Milk(canned)
- Sprinkles, for topping
- Preheat the oven to 325°F. Grease and flour(using GF flour blend) 2 6" round cake pans.
- Whisk flour and baking powder together in a small bowl.
- Combine ¾ C. coconut milk and vanilla in another small bowl.
- In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
- In another bowl, beat the coconut oil and granulated sugar on medium-high speed until fluffy.
- Beat in remaining ¼ C. coconut milk until smooth.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
- Add in the sprinkles and fold in until just distributed.
- Divide the batter evenly between prepared cake pans.
- Bake 30=35 minutes or until wooden pick inserted in centers comes out clean.
- Remove pans from oven to a wire rack to cool. After about 10 minutes, remove the cakes from the pans and let cool on wire rack.
- When the cakes have cooled, level the tops with a serrated knife and then slice each cake in half horizontally to make 4 layers.
- Place one layer of cake on a cake stand and spread about ½" of frosting evenly on top of it. Top the frosting with another cake layer. Repeat until the cake is assembled, ending with the last layer of cake, bottom side up.
- Cover the cake in frosting and smooth the sides and top with a spatula(or butter knife). Place remaining frosting in a piping bag fitted with a large star tip and pipe stars across the top of the cake, covering the whole surface.
- Using your hand, pat handfuls of sprinkles onto the bottom half of the cake.
- Sprinkle the top of the cake with cake sprinkles.
- Serve the same day made.
- For the Frosting:
- Place the shortening and softened dairy-free butter in the bowl of a stand mixer. Using a paddle attachment, beat together until smooth and well blended. Mix in the vanilla and food color of choice. Add in the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated. Scrape down the bowl once. Add 3 tablespoons of coconut milk and slowly mix in. Turn the speed up to medium/high and beat the frosting until smooth and light, adding more coconut milk to thin, if needed. Store in an airtight container in the refrigerator.