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!
Servings: 12 slices
Calories: 288kcal
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.
