Gluten Free Funfetti Cake
This gluten free Funfetti cake is light, fluffy, and full of sprinkles! Perfect for birthdays or celebrations, with dairy-free options included.
Servings: 12 slices
Calories: 380kcal
Equipment
- Mixing Bowls
- Electric Mixer
- Cake Pans
- Parchment Paper
Ingredients
Cake Batter
- 2 1/2 cups gluten free flour blend Use a 1:1 mix with xanthan gum
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar Can use erythritol for sugar-free
- 1/2 cup unsalted butter Use vegan butter for dairy-free
- 3 large eggs
- 1 cup unsweetened almond milk Can use any milk alternative
- 1 tbsp vanilla extract
- 1/2 cup gluten-free sprinkles Check labels for gluten content
Frosting
- 1 cup unsalted butter Use vegan butter for dairy-free
- 4 cups powdered sugar Use a sugar-free substitute if needed
- 2-3 tbsp milk or dairy-free alternative
- 1 tsp vanilla extract
- Extra sprinkles for decoration
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans (or a 9×13 pan) with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and milk alternately, mixing until just combined. Do not overmix.
- Gently fold in the sprinkles.
- Divide the batter between the cake pans and bake for 25-30 minutes (or 35-40 minutes for a 9×13 pan). Use a toothpick to check doneness.
- Allow cakes to cool completely before frosting.
- To prepare the frosting, beat the butter until smooth. Gradually mix in the powdered sugar, then add the vanilla and milk. Mix until smooth and spreadable.
- Frost the cooled cake and decorate with extra sprinkles.
Notes
For best results, use a high-quality gluten-free flour blend with xanthan gum. Check sprinkles for gluten content. To keep the cake extra moist, avoid overbaking.