Gluten Free Birthday Cake Recipe
This is the Gluten Free Birthday Cake recipe you've been looking for: white or yellow or chocolate cake that will make your celebration special!
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Ingredients
Birthday Cake
- 3 cups 405 grams gfJules All-Purpose Gluten-Free Flour
- 1 Tbs. baking powder
- 1/4 cup powdered pudding mix measure out 1/4 cup of gluten free instant pudding mix
- 1/4 tsp. salt
- 1 cup butter 2 sticks or non-dairy alternative (like Earth Balance® Buttery Sticks
- 2 cups granulated cane sugar
- 4 large eggs note: for white cake, use 6 egg whites + 1 egg; yellow cake, use 4 large eggs *for egg-free option see below
- 2 tsp pure vanilla extract
- 1 cup milk or non-dairy alternative like vanilla coconut, soy, hemp, rice, etc. “milk”
for chocolate cake add:
- 1/4 cup cocoa powder
- replace 1 cup of milk listed for white cake with 1 1/4 cup chocolate milk dairy or non-dairy (I love chocolate almond milk in this recipe!)
- 3 Tbs. chocolate syrup
Instructions
- Pre-heat oven to 325º F (static) or 300º F (convection).
- Spray or oil two 8-inch round cake pans with non-stick cooking spray and dust entire surface lightly with gfJules™ All-Purpose Gluten Free Flour (line bottom with parchment paper, if desired). To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).
- Whisk together the flour, powdered milk/pudding mix, baking powder and salt and set aside.
- In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition.
- Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.
- Allow cakes to sit in the pan for 15 minutes before baking. For cakes, bake for 40 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness.
- To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
- When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
- Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use. Lemon Buttercream Frosting or plain white or chocolate frosting are yummy choices for this recipe!
- For all kinds of fun decorated cake ideas, hop over to my post on decorating other fun cakes! If you’re looking for something extra fancy, note that fondants are generally gluten-free, as well. Look for Satin Ice or brands like Wilton pre-made.
- *This recipe and over 149 more, also available in my newest cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!!
Notes
**For egg-free, use aquafaba OR add 4 tablespoons arrowroot powder to dry ingredients. Add 4 tablespoons applesauce to beaten butter and sugar mixture. Proceed with recipe instructions.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.