Gluten Free Funfetti Cake with Dairy Free Strawberry Buttercream
This Gluten-Free Funfetti Cake is a soft and fluffy vanilla cake loaded with colorful sprinkles and topped with a luscious Dairy-Free Strawberry Buttercream. Perfect for birthdays, celebrations, and special occasions, this easy-to-make cake is completely gluten-free and dairy-free while still being moist, flavorful, and fun to eat! Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to be a hit.
Servings 12
Calories 533kcal
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
Calories: 533kcal | Carbohydrates: 69g | Protein: 4g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 27mg | Sodium: 349mg | Potassium: 141mg | Fiber: 3g | Sugar: 50g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 2mg