Gluten-Free Yellow Cake (Dairy-Free) (Edit recipe)

145 recipes
|
193 followers

Nostalgia at its yummiest, this gluten-free yellow cake covered in whipped chocolate frosting is better than a box mix. Tender and fluffy layers full of classic buttery flavor paired with fudgy chocolate frosting, it's the perfect birthday cake! Bonus: the recipe can be made gluten-free, dairy-free, egg-free, vegan, or just plain "regular."

Share

Save

Original Recipe

PREP TIME

1 hour

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 16

Ingredients

1 cup Vegan Buttery Spread, (227g) brick-style & room temperature
2 cups Granulated White Sugar, (200g) can sub organice cane sugar
2 whole Eggs, large, separated & at room temperature
1 Tbsp Pure Vanilla Extract, (15ml)
2 cups Gluten-Free Flour, (240g) can sub cake flour
2 Tbsp Cornstarch, (16g)
1 Tbsp Baking Powder
1 tsp Salt
0.125 tsp Cream of Tartar
1 cup Almond Milk, (240ml) room temperature *can sub buttermilk
1 Tbsp Apple Cider Vinegar, (15ml) *see note if using regular buttermilk
2 cups Vegan Buttery Spread, (454g) bricky-style & room temperature
4 cups Powdered Sugar, (480g)
1 cup Cocoa Powder, (80g) unsweetened
1 Tbsp Vanilla Extract, (15ml)
1 tsp Salt, teaspoon fine
0.25 cup Sprinkles, optional: for decor

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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

Yellow cake
Preheat the oven to 350 F and prepare two 8-inch or 9-inch round cake pans with non-stick baking spray and parchment paper.
In a small mixing bowl or glass, whisk together the milk and apple cider vinegar and set aside to allow it to curdle. Skip the step if using regular buttermilk.
In a stand mixer or large mixing bowl with a handheld mixer, cream together the butter and sugar until light and fluffy. This should take approximately 5 minutes.
Add in the egg yolks and vanilla and mix until fully combined.
Measure in the flour, cornstarch, baking powder, and salt and start to mix on low.
With the mixer on low, slowly pour in the buttermilk. Turn the mixer up to medium and mix until combined and a smooth batter forms. Set aside.
In a stand mixer or mixing bowl with a hand-held mixer, add the egg whites and cream of tartar (if using) and whip on high speed until stiff peaks are achieved. They should hold a thick peak when held upright.
With a spatula, VERY gently fold the whipped egg whites into the cake batter until just combined. Be careful to not overmix. This will cause the cake layers to sink.
Divide the batter evenly into the prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cake layers to cool in the pan for 15 minutes before removing to a wire rack to fully cool. Note that the cake layers are very tender. Handle with care.
Chocolate Frosting
In a stand mixer or large mixing bowl with a handheld mixer, cream the butter on high speed until light and fluffy. This should take approximately 5-10 minutes.
Add in the powdered sugar, cocoa powder, vanilla, and salt and mix on low until combined. Turn the mixer up to high and allow to cream for 5 minutes.
Cake Assembly
Level each fully cooled yellow cake layer with a cake leveler or knife if needed. *The layers should bake flat though.
Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of chocolate buttercream.
Top with the remaining cake layer and very gently apply a thin coat of buttercream to the entire cake. Chill the cake for 10-20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.
Cover the cake with a final layer of buttercream and smooth the sides with a cake smoother and/or offset spatula.
Decorate the cake as you please. I piped Wilton 1m swirls around the top border of the cake. Sprinkle on fun nonpareil sprinkles if desired. Enjoy!
Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.

Notes

*Omit apple cider vinegar if using regular buttermilk

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	358
Fat:	1 g
Carbohydrates:	80 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	7 g
Sugars:	55 g
Sugar Alcohol:	0 g
Calculated per serving.