Recipe Card: Gluten-Free Birthday Cake (PRINTABLE)

up close of slice of gluten free birthday cake.

5 from 1 vote

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.

Prep Time25

Cook Time33

Rest time30

Total Time1 28

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: slices

Calories: 288kcal

Author: Tikare

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 paddle 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, mix 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 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.'

High-altitude note: This recipe has not been tested above 3,000 feet. Use your usual high-altitude adjustments and check for doneness early.

Doneness Cues

Rather than relying only on the baking time, look for these signs that your cake is ready:

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).

Storage

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.

Celiac safety note: Use certified or clearly labeled gluten-free ingredients and thoroughly cleaned equipment. Check baking powder, extracts, sprinkles, cooking spray, and frosting ingredients for possible gluten or cross-contact.

Nutrition