Gluten Free Funfetti Cake

This gluten-free funfetti cake is perfect for birthday celebrations. White gluten-free cakes and milk are free of light and airy and full of colorful sprinkles. Finish with milk-free frosting and sprinkle extra for an amazing funfetti experience!

Today's post is sponsored by Collective Bias, Inc. and advertisers. All opinions are mine alone. 

You. I am 30 this month. Big 3-0. I can no longer say that I am in my 20s. So, what better way to celebrate than with gluten-free funfetti cakes, right? Who doesn't like funfetti ??! Rock funfetti cake recipes in my book! Bring sprinkles!

So ... 30. I have very mixed feelings about age 30. This is the end of the era for me, a good decade. I had fun in the early 20s. Graduated from college. Get my first job. Married. Add two dogs. Buy a house. Have 2 children and become a mother who lives at home. And has two pacemakers. That changes a lot in a short time. Many changes with several major events in life. All in a span of 10 years.

On the one hand, I kind of wished things slowed down a little in their 30s. I am ready to be more relaxed. Or should it wait until I turn 40 because there is no such thing as relaxing when you have two active young people and a house to care for and run?

Adam was 30 years old a few months ago and still hasn't really accepted the fact that he is THREE. He does things like 30-year-old "parents" like listening to soft rock. Soft stone. Real. Like, my father listens to soft rock. Every time I turn on the car after Adam uses it, soft rock is on the radio.

I made fun of him so badly for that and said he was very old since he listened to soft rock. It's a joke, but he's not a fan of being called old. He likes to remind me that I am almost 30 years old. I want to remind him that it barely counts.

Ingredients

For the Cake

• 1 3/4 C gluten free all-purpose flour
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 2/3 C granulated sugar
• 1/4 C sprinkles
• 1 C from a carton, room temperature
• 1/2 C vegetable oil
• 1 tsp vanilla extract
• 4 egg whites, room temperature

For the Frosting

• 1/2 C shortening
• 1/2 C dairy-free butter
• 3 C powdered sugar
• 1 tsp of almond extract
• 2 Tbsp coconut milk
• food coloring, optional
• sprinkles, for decorating

Instructions

For the cake:

Preheat oven to 325 degrees and spray 2 6-inch cake pans with non-stick spray and line them with parchment paper cut to fit the pan.

In the bowl of a stand mixer, Sift together is gluten free flour, xanthan gum, baking powder, salt and sugar. Mix on low speed until combined. Mix in the sprinkles.

In a 2-cup liquid measuring cup, combine coconut milk, oil and vanilla extract. Set aside.

In a medium bowl, use and electric hand mixer for whisk the egg whites until soft peaks form. Set aside.

Turn the stand mixer on low and slowly pour the milk mixture into the dry ingredients. Turn the mixer to medium and mix until combined, scraping the bowl as necessary.

Remove the bowl from the stand mixer and use a rubber spatula to gently fold the whipped egg into the batter. Repeat with the remaining egg whites until fully incorporated.

Gently poured into the two prepared pans, dividing the batter between the two evenly. Bake at 325 degrees for 33-35 minutes or until a cake tester comes out clean. Cool in the pans for 10 minutes then remove them from the pans and cool completely on a wire rack before frosting.

For the frosting:

In the bowl of a stand mixer, cream together the shortening and dairy free butter until smooth. Add the powdered sugar and mix on low until lumpy. Increase the speed to medium-high and beat for about a minute until the frosting is smooth. Add milk, almond extract and food coloring and beat on medium speed for about 2 minutes. Scrape the sides and beat an additional 30 seconds, if necessary.

To frost the cake:

Use a knife or cake leveler to level the top of the cakes and cut each layer in half to create 4 layers.
Place one layer on a cake stand and top with about 1/3 cup frosting. Smooth the frosting over the cake and stack another layer on top. Repeat with each layer. With the last layer, frost the tops and sides of the cake. Serve immediately or refrigerate until ready to serve. Let the cake come to room temperature before serving.

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