An easy recipe for a gluten-free birthday cake. A soft and moist gluten-free vanilla cake with a chocolate buttercream frosting. The recipe also has a dairy-free option.
2/3cupunsalted butter, softeneddairy-free use Smart Balance butter
1 1/2cupsgranulated sugar
3 largeeggs
1 tablespoonpure vanilla extract
2 1/4cupsgluten-free all-purpose rice flour blend with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
3 1/2teaspoonsgluten-free baking powder
1/2teaspoonsalt
2cupsmilkdairy-free use unsweetened almond milk, cashew or coconut milk
1/4cupgluten-free sprinkles(optional)
Chocolate Butter Cream
1cupunsalted butter, softeneddairy-free use Smart Balance Butter
2teaspoonspure vanilla extract
1/4 teaspoonpure almond extract
1cupcocoa powder
1/8teaspoonsalt
4cupspowdered sugar
3tablespoonsmilkdairy-free use unsweetened almond milk, cashew or coconut milk
Instructions
Preheat oven to 350°F . Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
In a large bowl cream the butter and sugar until smooth.
Add eggs and vanilla extract and mix until fully combined and smooth.
Add gluten-free flour, baking powder, and salt and mix until combined.
Pour in milk and mix for 2 minutes on medium until batter is smooth.
Stir in the gluten-free sprinkles. (optional)
Pour the cake batter into the lined cake 8-inch cake pans.
Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
Allow the cakes to completely cool before frosting. I like to use a baking cooling rack.
Make the chocolate buttercream using the steps below.
Chocolate Buttercream
In a large bowl, cream butter until smooth.
Add the pure vanilla extract and pure almond extract and mix until fully combined.
Add the cocoa powder and mix until fully combined.
Add the powder sugar 1 cup at a time and mix until fully combined.
Add the milk and beat until smooth and spreadable.
Video
Notes
I used Pillsbury gluten-free flour in this recipe. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option use Smart Balance butter and unsweetened almond milk.
Store leftovers in an air-tight container or freeze for up to 3 months.
To freeze: wrap the completely cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag. The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.