Gluten-Free and Dairy-Free Dot Cakes
A mother-daughter duo in New York made these adorable sprinkle-coated cakes a viral sensation, and I had to try my hand at making my own gluten-free and dairy-free version. Grab a few biscuit cutters so you can easily cut your sheet cake, and you are ready to make these cute cakes! They are so fun, and so delicious!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
14
Serves: 8
Ingredients
- 180 grams180 grams180 grams Gluten-Free All-Purpose Flour - Primal Palate
- 1 3/4 tsp1 3/4 tsp1 3/4 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt - Primal Palate
- 150 grams150 grams150 grams Granulated White Sugar
- 4 oz4 oz4 oz Sunflower Oil
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 2 whole2 whole2 whole Eggs, 2 eggs at room temp
- 5 oz5 oz5 oz Cornmilk - Maizly, at room temperature
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 8 oz8 oz8 oz Plant-Based Butter, softened to room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 3 cup3 cup3 cup Powdered Sugar
- 3 oz3 oz3 oz Rainbow Sprinkles, Nonpareils
Dairy-Free Vanilla Buttercream Frosting
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees F. Line a 9x13 cake pan with parchment paper.
- In a medium size mixing bowl, whisk together the flour, baking powder and salt.
- In a large mixing bowl, beat the sugar and oil over medium speed.
- Whisk the apple cider vinegar into the Maizly milk to create your dairy-free "buttermilk".
- Add the vanilla, eggs, and Maizly milk to the sugar and oil, and blend until smooth.
- Add the dry mix into the wet mix, and blend until you have a smooth batter. Scrape down the bowl as needed.
- Pour your cake batter into your lined cake pan, and bake at 350 degrees for 30 minutes. Remove the cake from the oven, and allow to cool completely.
- I used 4 ounce glass Mason Jars for my dot cakes. You can use any 4 ounce cups you would like.
- I used biscuit cutters to cut the sheet cake into circles to fill the mason jars. I used a 2 inch biscuit cutter and a 2.5 inch biscuit cutter, because the base of the jar is smaller than the rest of the jar. Once the cake is fully cool, you can cut the sheet cake into circles.
- To make the frosting, place your room temperature plant-based butter sticks into a large mixing bowl.
- Add in the vanilla extract and beat the butter and vanilla until the butter becomes fluffy. This will take 3-5 minutes.
- Sift the powdered sugar, and add it into the bowl with the whipped butter in two batches.
- After adding in half the batch of sugar, blend it into the butter slowly at first so the powder doesn't fly everywhere. Then you can increase the speed to whip the sugar into the butter. Repeat this step with the rest of the powdered sugar.
- Scoop enough of the buttercream frosting to fit in a piping bag, and twist the top of the bag to close it off.
- Snip the tip of the piping bag to pipe the frosting on the cakes.
- Place the smaller circle of cake into the bottom of your mason jars.
- Pipe a dollop of the frosting on top of the cake, and then press the larger size of cake on top. I pressed it down slightly so there was about 1/2 inch of space to pipe frosting on top.
- Pipe more frosting on top of the top layer of the cake, and smooth it in an even layer at the rim of the mason jar with an offset spatula.
- Pour your sprinkles onto a small plate, and tip the cake into the sprinkles so you have a layer of sprinkles covering the layer of frosting.
- Keep the cakes in the fridge, but allow them to come to room temperature before enjoying.
- You can save the cake scraps from cutting the cake circles for a trifle, or making cake pops!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Cupcakes & Muffins Dairy Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 626 |
| Fat: | 35 g |
| Carbohydrates: | 77 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 197 mg |
| Fiber: | 1 g |
| Sugars: | 63 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.