Gluten Free Funfetti Birthday Cake (Dairy Free)
If you need a gluten and dairy free birthday cake that actually feels like a real celebration cake, this is the one. This confetti cake has a soft, tender crumb, bright pops of color from the sprinkles, and the kind of bakery-style texture that holds up under plenty of frosting.
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I’ve been making (testing) this cake for everyone’s birthdays. Recently, I made it for my dad’s birthday. He would have been 67, and he would have loved this cake. He died in 2022, but I ate lots of cake on his birthday to celebrate his life.
I spent a few months fiddling with this recipe to get it just right. The early versions were close, but not quite there. My oldest gave the most helpful feedback when he told me the previous version tasted like it had “too much flour.” I think he meant it was dense.
After a few more rounds of testing, the fix ended up being simple. Swapping out two whole eggs for just the whites made the crumb lighter and gave this cake the soft, bakery-style texture I was after.
Once we landed on this version, the reaction from my kids told me everything. And when my toughest critic (my brutally honest 9 year old) asked if I bought it from the store, I knew this one was a keeper.
This is the kind of birthday cake that’s meant to be slathered in lots of tasty, sweet frosting. It’s not overly sweet on it’s own, though you can adjust the sprinkles or maple syrup if you want. No judgement if you call it a breakfast cake.
It holds up well in the fridge for a few days, slices cleanly, and is best at room temperature, but still tastes amazing cold.
Why You’ll Love This Gluten and Dairy Free Cake
- Perfect for frosting and decorating without crumbling or falling apart.
- Family-tested and celebration-approved for birthdays, holidays, and special occasions.
- A substantial cake with one 9″ pan if you don’t need a layer cake.
- Made with a mix of grain free flours instead of finicky gluten free flour blends (which keeps it nightshade free).
Gluten Free Funfetti Cake Ingredient Notes
Almond Flour – Make sure to used blanched almond flour (which has skins removed before turning into a flour) instead of almond meal.
Avocado Oil – I prefer avocado oil and always have it on hand. You can swap with any neutral oil if you’d like.
Milk – I typically use homemade cashew milk or a homemade almond milk, but you can use store bought (I love Elmhurst brand), and any type of milk you have.
Sprinkles – If you’re using dye free, I HIGHLY recommend Supernatural brand Softies. I’ve used other dye free sprinkles that tend to bled everywhere and don’t give the funfetti cake look. You can get them on Amazon or many local grocery stores.
Full ingredient list can be found in the recipe card below.
How To Make a Gluten and Dairy Free Confetti Cake
- Preheat oven to 325℉ and grease a 9″ round cakepan with a bit of coconut oil.
- Cream together the avocado oil, maple syrup and vanilla extract in a stand mixer with a paddle attachment, or using electric beaters until creamy. This will take about 5 minutes.
- Add the eggs, egg whites and milk to the oil/syrup/vanilla, and mix until well combined and smooth.
- In a separate, large mixing bowl, whisk all of the dry ingredients, including the sprinkles, together then add to the wet ingredients. Mix gently so you don’t break the sprinkles.
- Pour batter into prepared cake pan, and bake for 35-40 minutes until the edges are starting to look golden brown, and the center of the cake has a dome and is starting to crack a bit.
- Let the cake cool for 20-30 minutes in the pan, then carefully transfer to a cooling rack to finish cooling. If you’re planning to frost the cake, I recommend wrapping tight in parchment paper, then storing in the refrigerator in an airtight container for a few hours first.
Jen’s Recipe Tips
- This recipe makes one 9″ cake. If you’d like a layer cake, double the recipe and use two 9″ pans, or three 8″ pans.
- If you want more sprinkles in the cake, you can add an additional ¼ cup.
- The maple syrup and avocado oil won’t cream together like butter and sugar, but they should be a creamy, like a runny caramel.
- If you prefer to use natural sprinkles, I recommend Supernatural brand. I’ve used other brands, and they’ve bled into the cake, giving a weird overall color, instead of the confetti look.
Dairy Free Frosting Options
If you love a tangy frosting, it pairs beautifully with my dairy free cream cheese frosting, which you can find with my gluten free spice cake recipe.
For a classic birthday cake finish, Miss Jones frostings work well too. I recommend buying them in-store rather than ordering online, since the texture can change during shipping.
Recipe FAQs
Yes. Bake the cake, wrap tightly, and refrigerate for up to 2 days before frosting.
Look for natural sprinkles that don’t bleed, such as Supernatural brand.
Yes. Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Gluten Free Confetti Cake (Dairy Free)
Equipment
- one 9" round cake pan (or double and use two 9" pans, or three 8" pans)
- Parchment paper (I like the pre-cut round sheets)
Ingredients
- ½ cup avocado oil
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 egg whites from 2 large eggs
- 1 cup almond milk (or any non-dairy/dairy milk)
- 1½ cup almond flour
- ¼ cup coconut flour
- ⅓ cup arrowroot starch (also called arrowroot flour)
- ½ teaspoon sea salt
- ½ cup sprinkles plus more for decorating (recommended: Supernatural brand)
- coconut oil for greasing the pan
Instructions
- Preheat oven to 325℉ and grease a 9" round cakepan with a bit of coconut oil.
- Cream together the avocado oil, maple syrup and vanilla extract in a stand mixer with a paddle attachment, or using electric beaters until creamy. This will take about 5 minutes.
- Add the eggs, egg whites and milk to the oil/syrup/vanilla, and mix until well combined and smooth.
- In a separate, large mixing bowl, whisk all of the dry ingredients, including the sprinkles, together then add to the wet ingredients. Mix gently so you don't break the sprinkles.
- Pour batter into prepared cake pan, and bake for 35-40 minutes until the edges are starting to look golden brown, and the center of the cake has a dome and is starting to crack a bit.
- Let the cake cool for 20 minutes in the pan, then carefully transfer to a cooling rack to finish cooling. If you're planning to frost the cake, I recommend wrapping tight in parchment paper, then storing in the refrigerator in an airtight container for a few hours first.
Notes
- This recipe makes one 9″ cake. If you’d like a layer cake, double the recipe and use two 9″ pans, or three 8″ pans.
- If you want more sprinkles in the cake, you can add an additional 1/4 cup.
- The maple syrup and avocado oil won’t cream together like butter and sugar, but they should be a creamy, like a runny caramel.
- If you prefer to use natural sprinkles, I recommend Supernatural brand. I’ve used other brands, and they’ve bled into the cake, giving a weird overall color, instead of the confetti look.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
