Gluten Free Confetti Cake (Dairy Free)

Getting ready to add candles to a decorated gluten and dairy free birthday cake.

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.

Jennifer Farley

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.