Gluten Free Funfetti Cake with Dairy Free Strawberry Buttercream (Edit recipe)

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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!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

17

Serves: 12

Ingredients

2.5 cups Gluten-Free Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 pinch Sea Salt
1 cup Water
1 cup Cane Sugar, Divided in 1/2 cups
1 cup Coconut Milk
0.333 cup Vegan Buttery Spread
2 Tbsp Coconut Oil, Melted
2 Eggs
1 Tbsp Pure Vanilla Extract
0.25 cup Rainbow Sprinkles

Dairy Free Strawberry Buttercream

0.5 cup Vegan Buttery Spread
0.5 cup Shortening
3 cups Powdered Sugar
3 Tbsp Strawberries, Pureed (I use a blender to puree them)

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Process

Cook Mode

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

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.

Notes

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.
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	533
Fat:	28 g
Carbohydrates:	70 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	388 mg
Fiber:	2 g
Sugars:	47 g
Sugar Alcohol:	0 g
Calculated per serving.