This gluten-free funfetti cake is also 100% grain-free & has dairy-free & keto options. It is rich, flavourful & has an incredible texture. Whether or not it’s your birthday this is a great treat to whip up any day!
Grain-free + gluten-free funfetti cake
For this recipe I used a combination of two grain-free flours, almond & coconut. I find this gives such a great texture, that is so authentic to real funfetti cake. These grain-free flours are also naturally gluten-free as well.
Can I make this gluten-free funfetti cake paleo + dairy-free?
Yes! Since these flours are grain-free & the base of the cake is 100% dairy-free you can easily modify this recipe to be paleo by making a few tweaks to the icing. I have a few options I would recommend to make the icing paleo friendly.
- Opt out of the icing & drizzle the cake with melted coconut butter.
- Swap the grass-fed butter for a vegan butter. One of the only vegan butters I have found that doesn’t use inflammatory oils is Miyoko’s. I have found this at Whole Foods, Loblaws, & Longo’s in Canada.
- Use your favourite alternative paleo icing instead!
How can I make this recipe low-carb + keto diet friendly?
Simply use a sugar-free/low-carb powdered sweetener for the icing & a granulated sugar-free option for the gluten-free funfetti cake. My go-to sweetener when I want to make something lower in carbs or sugar is Lakanto. They have a powdered sweetener which is great for the icing. And they have a granulated classic sweetener which is great for the cake. I like Lakanto because it is made with erythritol & monk fruit, & doesn’t contain artificial sweeteners like aspartame, etc.
Since I used low-carb, grain-free flours for the cake, by simply swapping out the sweetener for a low-carb alternative, this will make this recipe low-carb + keto diet friendly!
As for the sprinkles, these are a great low-carb version. Or you can omit them if you prefer.
Ingredients you will need for this gluten-free funfetti cake:
Gluten-free funfetti cake
- Coconut oil
- Coconut sugar or regular sugar (for a low-carb option I recommend Lakanto classic)
- Coconut flour
- Vanilla extract
- Almond extract
- Baking soda
- Apple cider vinegar
- Milk of choice (I used unsweetened cashew)
- Sprinkles (I recommend these ones for a low-carb option)
- Superfine almond flour
- Eggs
- Pink salt
- White chocolate chips, optional (for decorating the cake)
Buttercream icing
- Butter, softened (or vegan butter of choice, I like the Miyoko’s brand)
- Milk of choice (I used unsweetened cashew milk)
- Vanilla extract
- Powdered sweetener of choice (you can use powdered Lakanto, regular powdered sugar, or powdered coconut sugar)**
Make them cupcakes:
You can easily use this recipe to make cupcakes as well! Everything will be the same, just simply check them regularly as the baking time may be slightly different (more or less) & you don’t want to over-bake this recipe as that can result in a dryer final product!
How to store your cake or cupcakes
I stored this recipe on my counter for a few days, covered so that air could not access it (this will dry out the cake). I also don’t recommend storing this recipe in the fridge as that can dry it out as well. If you don’t plan on eating this cake within a few days you could store it sliced in the freezer (ideally without icing) & simply re-heat as desired!
LOOKING FOR MORE HEALTHIER BAKING RECIPES?
PALEO DOUBLE CHOCOLATE COOKIES
GLUTEN-FREE BANANA BREAD COOKIES
DON’T FORGET TO RATE & REVIEW THE RECIPE BELOW
Your feedback helps me so much & never goes unappreciated! I also love to see your re-creations over on Instagram! Tag me if you make anything so I can re-share it on my stories! Note: if you have a private account send me a screen shot because I can’t see private stories or posts!
Print
Gluten-free funfetti cake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 slices 1x
- Category: dessert
- Method: oven
- Cuisine: cake
Description
This gluten-free funfetti cake is also 100% grain-free & has dairy-free & keto options. It is rich, flavourful & has an incredible texture. Whether or not it’s your birthday this is a great treat to whip up any day!
Ingredients
Gluten-free funfetti cake
- 1/2 cup coconut oil, softened
- 3/4 cup coconut sugar or regular sugar (for a low-carb option I recommend Lakanto classic)
- 1/2 cup + 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 + 1/2 tsp baking soda + 1 tsp Apple cider vinegar
- 1/4 cup milk of choice (I used unsweetened cashew)
- 1/3 cup sprinkles, plus more for the top (I recommend these ones for a low-carb option)
- 2 cups superfine almond flour
- 4 eggs
- 1/4 tsp pink salt
- White chocolate chips, optional (for decorating the cake)
Buttercream icing*
- 1 cup Butter, softened (or vegan butter of choice, I like the Miyoko’s brand)
- 1/3 cup milk of choice (I used unsweetened cashew milk)
- 1 tsp Vanilla extract
- 3–4 cups of powdered sweetener of choice (you can use powdered Lakanto, regular powdered sugar, or powdered coconut sugar)**
Instructions
Gluten-free funfetti cake
- Pre-heat the oven to 350 degrees F.
- I used two 8-inch circular cake pans & drew along a piece of parchment paper to get the size of the bottom of the pan. I then cut this out & placed it on the bottom & greased the sides of the cake pan with ghee (you could use butter or coconut oil, etc. as well). I did the same thing with the second pan.
- Using a hand or stand mixer, beat together the softened coconut oil & sweetener of choice, until smooth.
- Add the rest of the ingredients, one by one, continuing to mix until smooth, adding the sprinkles in last.
- Spread your mixture into your prepared baking pans & bake for about 15-18 minutes until a fork comes out relatively clean. Be careful not to over-bake as this can result in a dryer cake.
- Let cool completely.
- Using a knife, move along the sides of the cake & then carefully flip your cake out into your other hand & set on a rack. Wait until the cake is fully cooled to do this as it will prevent it from breaking.
- Once fully cooled you can begin to ice your cake, starting with the middle layer & then continuing on the top & along the outside.
- Note: you can chill your cake for a few minutes in the fridge or freezer before icing to make it easier, however I didn’t do this step & found I had no issues.
- Top with some sprinkles & any other toppings you would like. I added in some white chocolate chips along the outside. Enjoy!
Buttercream icing
- In a large mixing bowl add the softened butter with the milk, vanilla extract & about 1/2-1 cup of your powdered sweetener of choice.
- Beat for a minute or two until smooth & creamy.
- Add the rest of your powdered sweetener of choice, continuing to beat until smooth, adding 1/2 cup at a time, continuing to beat until your desired consistency is achieved.
Notes
*The makes a large batch of icing, intended to cover each layer of the cake & the outside as well as the top, generously. If you do not want to cover every inch of this cake with icing or plan to do a thinner layer you can likely half the icing recipe & have enough to do this.
**Note: coconut sugar will make the icing slightly more brown in colour. To make powdered coconut sugar, simply blend coconut sugar in a blender until a powder has formed.
Keywords: funfetti, gluten free, grain free, dairy free, paleo, keto
Pin it for later!
Some links may be affiliate links in this post & by shopping through them you help support me in continuing to create free recipes & content for laushealthylife.com, as I will receive a small commission at no extra cost to you if you purchase through them. Thank you for your continuous support!
Charlee made these as cupcakes. They were so delicious, light and fluffy. This may be the new birthday cake recipe for our house.
★★★★★
That is the best news! So glad you loved them!! 🙂
I’m obsessed with this cake! It’s so moist and the flavour is amazing. I used coconut sugar for the icing and it turned out great. It will definitely be a new go to when I want to bake a sweet treat.
★★★★★
The best feedback! YAY! So glad you love it Kate 🙂