Gluten Free Dairy Free Yellow Cake
This gluten-free dairy-free yellow cake with chocolate buttercream is soft and fluffy! If you're looking for a gluten-free birthday cake recipe, look no further. Top this delicious cake with festive sprinkles and just try to stop at one slice!
Equipment
- Stand mixer with the paddle attachment or hand mixer
- 8-inch round cake pans
- Spatula
- Measuring cups & spoons
Ingredients
For the cake:
- 1 cup vegetable oil
- 1 ⅓ cup sugar
- ⅓ cup brown sugar
- 1 tbsp vanilla extract
- 4 eggs
- 3 ¼ cup Bob's Red Mill 1:1 All-Purpose Gluten-Free Flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
For the frosting:
- 8 ounces vegan butter, room temperature
- 4 cups powdered sugar
- ¼ cup + 2 tbsp dutch cocoa powder
- 6 tbsp unsweetened almond milk
Instructions
For the gluten-free cake:
- Preheat your oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with nonstick spray. Stir the almond milk and vinegar together then set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the oil, sugar, brown sugar, and vanilla until combined.
- Add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the sides of the bowl with a spatula.
- Add the gluten-free flour, baking powder, baking soda, and salt to the batter and beat until well combined. Stop the mixer and scrape down the sides of the bowl.
- Add the almond milk mixture to the cake batter and beat until all of it's incorporated. Divide the cake batter between the greased cake pans.
- Bake until the tops are golden brown and a toothpick comes out clean - around 45 to 50 minutes. Let the cakes cool for a few minutes before turning onto a cooling rack.
For the dairy-free frosting:
- In the bowl of a stand mixer with the paddle attachment, whip the butter for 30 seconds.
- Add 1 cup of powdered sugar and 1 tablespoon of almond milk. Beat for 30 seconds. Repeat until all of the powdered sugar is incorporated.
- Add the cocoa powder and the last 2 tablespoons of almond milk. Beat until incorporated.
Assemble the cake:
- Make sure the cake layers are completely cool before frosting! If they are slightly warm, the frosting will melt.
- Top the first cake with an even layer of frosting. Stack the second cake on top of the first with the flat side facing up.
- Frost the top and sides of the cake, then top with sprinkles. Enjoy!
Nutrition
Calories: 536kcalCarbohydrates: 73gProtein: 5gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 41mgSodium: 324mgPotassium: 111mgFiber: 5gSugar: 52gVitamin A: 59IUCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!