Gluten Free Funfetti Cake with Dairy Free Strawberry Buttercream
The ultimate celebration cake, made completely gluten and dairy free! If you grew up loving Funfetti cake, this gluten-free version will take you right back to those joyful celebrations. It’s soft, fluffy, and filled with colorful sprinkles, making it the perfect dessert for birthdays, holidays, baby showers, or just because you deserve a little treat. To top it off, the dairy-free strawberry buttercream adds a creamy, fruity twist that perfectly complements the vanilla cake. It’s a crowd-pleaser that everyone will love—whether they’re gluten-free or not!
Growing up Funfetti was a flavor of box cake that we loved often. As an adult I never craved it, but once I had kids and we were all gluten-free I decided to make a safe version that was much cleaner than the alternatives available at the store.

Ingredients you will need to make this Gluten Free Funfetti Cake with Dairy Free Strawberry Buttercream Recipe
Funfetti Cake:
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Gluten-free all-purpose flour: I recommend using my gluten free all purpose flour blend, this recipe calls for xanthan gum. If your AP flour contains it, then leave it out. Some good store bought gluten free flour brands are Better Batter Original Blend, King Arthur, and I’ve heard good things about pilsbury.
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Baking powder
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Baking soda
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Salt
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Water
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Sugar
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Coconut milk: You can use any milk of your choice. My favorite is coconut, but almond, regular dairy milk, oat- it all works
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Dairy-free butter
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Melted coconut oil: You can use any neutral oil if you don’t like coconut oil.
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Eggs
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Vanilla extract
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Sprinkles
Dairy-Free Strawberry Buttercream:
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Dairy-free butter
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Vegetable shortening
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Powdered sugar
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Pureed strawberries
How to Make Gluten-Free Funfetti Cake
Preparing the Cake Batter
Start by preheating your oven to 350 deg F and begin by making a simple sugar syrup by dissolving half the sugar in warm water. This step helps create a super moist cake.
Next, blend the butter and coconut oil with the remaining sugar in a stand mixer. Slowly add in the coconut milk and cooled sugar mixture while mixing on medium-low speed. Once everything is well combined, it’s time to add in the eggs, vanilla, and dry ingredients, incorporate them slowly to prevent over-mixing. The batter should have a smooth, pudding-like consistency.
Finally, gently fold in the sprinkles. This is the fun part! Make sure to stir them in lightly so the colors don’t bleed into the batter.
Baking the Cake
Grease your cake pans well and pour in the batter, evenly distributing it. Depending on your pan size, bake times will vary, so check for doneness by inserting a knife into the center—if it comes out clean, your cake is done. Allow it to cool slightly in the pan before transferring to a wire rack to cool completely before frosting.
Making Dairy-Free Strawberry Buttercream
This buttercream is a game-changer! It’s light, creamy, and packed with real strawberry flavor. Start by creaming together the butter and shortening in a stand mixer. Slowly add in the powdered sugar and beat until smooth. The key to getting that fresh strawberry flavor is blending ripe strawberries into a puree and gradually incorporating it into the butter mixture. Beat on high speed to achieve a fluffy texture. If you want a thicker frosting for piping, you may need to add more powdered sugar to adjust the consistency.
Occasions to Make This Cake
This gluten-free funfetti cake is perfect for so many special occasions! Here are some great times to whip up this festive dessert:
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Birthdays – No birthday is complete without a colorful, sprinkle-filled cake.
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Holidays – Add themed sprinkles to make it festive for any holiday celebration.
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Graduations – Celebrate a special achievement with a homemade treat.
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Baby showers – A fun and vibrant dessert for welcoming a new little one.
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Just because – Sometimes, you don’t need an occasion to enjoy cake!
Frequently Asked Questions
Can I make this cake ahead of time? Yes! You can bake the cake layers in advance and store them in the fridge for up to two days before frosting. You can also freeze them for longer storage—just wrap each layer tightly in plastic wrap and thaw before assembling.
Can I make this cake dairy-free and vegan? Yes! The cake itself is already dairy-free, and you can easily swap the eggs for an egg replacer or flaxseed eggs to make it fully vegan. Your cake might not rise as much, but it should work.
What’s the best way to store this cake? Once frosted, store the cake in an airtight container at room temperature for up to two days, or in the fridge for up to a week. If refrigerating, allow it to sit at room temperature before serving for the best texture.
Can I use different frostings? Absolutely! While the strawberry buttercream is a delicious complement, you can switch it up with vanilla, cream cheese, chocolate, or even lemon frosting for a new twist.
Do I have to use sprinkles? Not at all! If you prefer, you can leave them out or substitute with mini chocolate chips or chopped nuts for added texture.

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Ingredients
- Funfetti Cake
- 2 ½ cups gluten free all purpose flour blend
- 2 tsp. baking powder
- 2 tsp. baking soda
- dash of salt
- 1 cup water
- 1 cup sugar divided into ½ cups
- 1 cup coconut milk
- ⅓ cup dairy free butter
- 2 tbsp. melted coconut oil
- 2 eggs
- 1 tbsp. vanilla extract
- ¼ cup sprinkles
- Strawberry Buttercream
- ½ cup dairy free butter
- ½ cup vegetable shortening
- 3 cups powdered sugar
- 3 tbsp. pureed strawberries
Instructions
- Funfetti Cake
- Preheat the oven to 350℉.
- Boil the water in a sauce pan with ½ cup of sugar for about 2-3 minutes just until there is a slight boil and the sugar is dissolved. Allow it to cool.
- In a stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil. Add the coconut milk and the cooled water/sugar mixture (the mixer should be on medium/low speed the entire time).
- Add the eggs, vanilla, salt, baking soda, and baking powder. Allow to mix in for about 30 seconds and then add in the flour one cup at a time. You can turn the mixer off to do this if needed. Mix on medium speed for about 3-4 minutes, scraping the sides of the bowl with a spatula half way through. Your batter should have a pudding like consistency. Fold in the sprinkles and mix them in gently.
- Grease your cake pans with coconut oil and then pour the batter in each pan evenly distributing the batter.
- Bake in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes, and cupcakes for 16-20 minutes. Always test the center of the cake before removing from the oven. A butter knife in the center should come out completely clean when it is done.
- Let the cakes sit to cool slightly for about 20 minutes and then gently remove them from the cake pan and transfer to a cooling rack. Allow the cakes to completely cool before frosting.
- Strawberry Buttercream
- In a stand mixer, cream the shortening and butter. Add the powdered sugar and mix on medium speed for 2 minutes.
- To puree the strawberries you simply add them to a blender with a splash of water if needed and blend until it is smooth.
- Add the strawberry puree and mix on medium high speed for 3-4 minutes allowing the buttercream to fluff up.
- Frost to your liking. If you want to pipe decorations onto the cake you will need to double the frosting recipe.
- My two cents:
- You can use regular dairy products in this recipe if you eat dairy. Feel free to use dye free sprinkles as well. If you do not like coconut milk, any other nut milk will work well too.
- Fold sprinkles in last. Pour into a cupcake pan with cupcake liners.
Notes
Frequently Asked Questions
Can I make this cake ahead of time? Yes! You can bake the cake layers in advance and store them in the fridge for up to two days before frosting. You can also freeze them for longer storage—just wrap each layer tightly in plastic wrap and thaw before assembling. Can I make this cake dairy-free and vegan? Yes! The cake itself is already dairy-free, and you can easily swap the eggs for an egg replacer or flaxseed eggs to make it fully vegan. What’s the best way to store this cake? Once frosted, store the cake in an airtight container at room temperature for up to two days, or in the fridge for up to a week. If refrigerating, allow it to sit at room temperature before serving for the best texture. Can I use different frostings? Absolutely! While the strawberry buttercream is a delicious complement, you can switch it up with vanilla, chocolate, or even lemon frosting for a new twist. Do I have to use sprinkles? Not at all! If you prefer, you can leave them out or substitute with mini chocolate chips or chopped nuts for added texture. You can use regular dairy products in this recipe if you eat dairy. Feel free to use dye free sprinkles as well. If you do not like coconut milk, any other nut milk will work well too.Nutrition
Looking for more gluten and dairy free cake recipes? I’ve got you covered…
Gluten Free and Dairy Free Vanilla Cake