Recipe Card: Gluten-Free Birthday Cake (PRINTABLE)
This easy gluten-free birthday cake is soft, moist, and topped with a rich dairy-free chocolate buttercream frosting. It's perfect for birthdays, parties, and any special celebration.
Servings: 12 slices
Calories: 288kcal
Ingredients
- ¾ cup vegan butter softened
- 1½ cups granulated sugar about 300grams
- ¼ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups King Arthur Measure for Measure gluten free flour mix about 330grams
- 2¼ teaspoons baking powder
- ¾ teaspoon salt
- ⅔ cup almond milk
- dairy-free chocolate buttercream frosting
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, cream the vegan butter and sugar on low speed for 15 seconds.
- Add the vegetable oil and mix for 30 seconds until well combined.
- Add 2 eggs and beat on low speed for 30 seconds. Scrape down the sides of the bowl.
- Add the remaining eggs and vanilla extract. Beat on low for another 30 seconds until the mixture is light and fluffy.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- With the mixer on low speed, add 3 heaping spoonfuls of the flour mixture and mix for 10 seconds.
- Add ¼ of the almond milk and mix for 10 seconds.
- Add 4 large spoonfuls of the flour mixture and mix for another 10 seconds.
- Continue alternating the remaining almond milk and flour mixture, ending with the flour.
- Scrape down the bowl and mix for 5 seconds.
- Set the fully mixed batter aside to rest for 30 minutes.
- Spray two 8-inch cake pans with cooking spray, line them with parchment paper, and preheat the oven to 350°F (175°C).
- Divide the batter evenly between the prepared pans.
- Bake cakes for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Frost with dairy-free chocolate buttercream once the cakes have cooled completely.
- Decorate the cake with Rainbow Sprinkles.
Notes
- I tested this recipe with Country Crock vegan butter.
- Swerve Granular can replace the granulated sugar.
- Melted coconut oil works well as a substitute for vegetable oil.
- King Arthur Measure for Measure Gluten-Free Flour produced the most consistent results during testing.
- Bake the cake layers a day ahead if you'd like to decorate the following day.
- Once the cake layers have cooled completely, frost and assemble them using our Easy Dairy-Free Chocolate Frosting recipe.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
- The top springs back lightly when gently pressed.
- The edges begin to pull away slightly from the sides of the pan.
- For the most accurate results, the center of the cake should reach an internal temperature of about 200–209°F (93–98°C).
- Refrigerator: Cover tightly and refrigerate for up to 2 days. Serve chilled or let it come to room temperature before serving.
- Freezer: Wrap individual slices or unfrosted cake layers tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.
- To Serve: Thaw overnight in the refrigerator or gently warm individual slices in the microwave before enjoying.
Nutrition
Serving: 12slices | Calories: 288kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 104mg | Fiber: 3g | Sugar: 26g | Vitamin A: 629IU | Calcium: 75mg | Iron: 1mg
