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5
from 1 vote
Gluten Free Birthday Cake
This easy gluten free birthday cake not only tastes delicious but it's a simple recipe with a mouthwatering chocolate buttercream frosting that's both gluten AND dairy free!
Prep Time
25
minutes
mins
Cook Time
33
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
28
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
12
slices
Calories:
288
kcal
Author:
Christine
Ingredients
¾
cup
vegan butter
softened
300
grams
granulated sugar
about 1 ½ cups
¼
cup
vegetable oil
4
large
eggs
2
teaspoons
vanilla extract
330
grams
King Arthur Measure for Measure gluten free flour mix
about 2 ½ cups
2 ¼
teaspoons
baking powder
¾
teaspoon
salt
⅔
cup
almond milk
1
recipe
dairy free chocolate buttercream frosting
Instructions
In the bowl of stand mixer, add butter and sugar. Cream on low for 15 seconds.
Add oil. Mix for 30 seconds until well combined.
Add 2 eggs and beat on low for 30 seconds. Scrape down the bowl.
Add remaining 2 eggs and vanilla extract and beat again on low for 30 seconds until mixture is light and fluffy.
In a medium bowl, stir together the gluten free flour mix, baking powder and salt.
With the mixer turned to low speed, add 3 heaping spoonfuls of the flour mixture to the batter and mix for 10 seconds.
Add ¼ of the almond milk and mix for 10 seconds.
Add 4 large spoonfuls of flour mixture to the batter and mix for another 10 seconds.
Repeat with remaining almond milk and flour, ending with the flour.
Scrape down the machine and mix for 5 seconds.
Set the fully mixed batter aside to rest for 30 minutes.
Prepare two 8" baking pans by spraying with cooking spray and lining with parchment paper. Preheat the oven to 350F.
Portion batter evenly between the two pans.
Bake cakes for 30-35 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans on wire racks for 10 minutes.
Turn the cake pans over and remove the cakes from the pans to finish cooling completely.
Once cakes are cool, frost with dairy free chocolate buttercream frosting. Follow the tips in the post for frosting the cake.
Notes
The Country Crock brand of vegan butter was tested in this recipe.
Swerve granular sugar may be used to substitute the granulated sugar.
The vegetable oil may be substituted with melted coconut oil.
Make sure the eggs and milk are at room temperature. An egg substitute has not been tested.
The King Arthur Measure for Measure gluten free flour mix was used in this recipe.
Be sure to mix the batter only until the flour and milk are incorporated. Any longer will ruin the lightness of the batter.
For best results, line the pans with parchment paper after spraying with cooking spray.
Let the cakes cool completely before frosting.
The cake was frosted with this
dairy free chocolate buttercream frosting
.
Cakes can be made a day ahead of time and then frosted the next day.
This cake stores very well. Wrap it well and refrigerate for up to 2 days. May be served directly from the refrigerator or room temperature.
Cake can be frozen. Wrap individual slices well and freeze. Defrost in the microwave before enjoying.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
43
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
62
mg
|
Sodium:
279
mg
|
Potassium:
104
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
629
IU
|
Calcium:
75
mg
|
Iron:
1
mg