Print
Gluten-free funfetti cake

Gluten-free funfetti cake


  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 slices 1x

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!


Scale

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
  • 34 cups of powdered sweetener of choice (you can use powdered Lakanto, regular powdered sugar, or powdered coconut sugar)**

Instructions

Gluten-free funfetti cake

  1. Pre-heat the oven to 350 degrees F.
  2. 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.
  3. Using a hand or stand mixer, beat together the softened coconut oil & sweetener of choice, until smooth.
  4. Add the rest of the ingredients, one by one, continuing to mix until smooth, adding the sprinkles in last.
  5. 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.
  6. Let cool completely.
  7. 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.
  8. Once fully cooled you can begin to ice your cake, starting with the middle layer & then continuing on the top & along the outside.
  9. 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.
  10. Top with some sprinkles & any other toppings you would like. I added in some white chocolate chips along the outside. Enjoy!

Buttercream icing

  1. 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.
  2. Beat for a minute or two until smooth & creamy.
  3. 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.

  • Category: dessert
  • Method: oven
  • Cuisine: cake

Keywords: funfetti, gluten free, grain free, dairy free, paleo, keto